Today is the first day of Coeliac Awareness Week, an opportunity to raise awareness on Coeliac disease, and share some fun and useful resources for gluten-free lifestyles.
Coeliac disease is a type of autoimmune disease where some people have problems with gluten-containing foods, such as wheat, barley, rye and triticale. It affects about 1% of the UK population and if untreated can cause damage to the inside of the small intestine, as consumption of gluten triggers an abnormal immune response. It is this response which harms parts of the intestine, hindering its ability to properly absorb nutrients.
Doctors remain unsure of the exact cause of coeliac disease, although it has been established that certain genes can play into the equation. The condition is permanent, but avoiding gluten helps to halt a number of unpleasant symptoms and limit intestinal damage.
If you read our blog post yesterday, you’ll know that every day this week we are sharing something across our social media channels, newsletter or website. We’re going to get the ball rolling with a fun and fool-proof recipe, the Soupologie Spirulina Risotto.
For this Soupolo-twist, we use our Spirulina Greens soup as a low-salt base to cook our gluten-free grains, meaning the dish is loaded Vitamins B1 and C (one 300g serving of Spirulina Greens has 427% of the B1 NRV, and 75% of the Vitamin C NRV). To keep this recipe as easy as possible, we chose a gluten-free mix of corn bulgur and quinoa, champion of the free-from grains (even though it’s technically a seed). In addition to the vitamins, chlorophyll and veggie portions you get from our Spirulina Greens soup, you’ll get protein and essential amino acids from the added quinoa. We love cooking with quinoa, finding it a great alternative to couscous, bulgur and even oat dishes.
This wonderfully easy recipe is perfect as a main or side dish for a casual get-together, or an easy lunch to put into a container and take on the go. You’re even sneaking in a little spirulina into your meal, which let’s face it – can be difficult to do!
We picked up our ingredients at Waitrose, who are running an offer on a wide selection of gluten-free products (buy 2, cheapest item half price), but as long as the ingredients are more or less the same, the recipe should work. We kept the recipe as simple as possible, but of course it can be spruced up according to your cooking level.
- 1 tray Mediterranean Roasting Vegetables (or, if you have time, wash, chop and roast a selection of peppers, courgettes, cherry tomatoes, and a red onion in an oven-friendly tray)
- 80g Corn Bulgur and Quinoa mix (or if you have a preference, choose and mix one or two gluten-free grains of your choice)
- 600g Soupologie Spirulina Greens soup (1 pot)
- 10g pine nuts
- Parsley, to garnish (optional)
- Cook the Mediterranean Roasting Vegetables following the pack instructions.
- Once the vegetables have been in the oven for 10 minutes, pour the pot of Soupologie Spirulina Greens into a sauce pan and heat on medium heat, stirring until the soup is simmering. This should take roughly 3 minutes.
- Add the bulgur and quinoa to the soup and allow to simmer for a further 10 minutes. Ensure you continue to stir to avoid it sticking to the pan.
- Put the pine nuts in a roasting tray and toast in the oven for 1-2 minutes until slightly browned.
- Once the bulgur and quinoa has softened, serve with the roasted vegetables and top with toasted pine nuts.
- Add parsley on top (or another garnish of your choice), and voilà!
An easy, tasty meal free from dairy, gluten, suitable for vegetarians and vegans, loaded with vitamins and essential amino acids.
What are your favourite gluten-free grains to cook with? Do you have a go-to dish you make with them? Get in touch with us through firstname.lastname@example.org or through the Soupologie Facebook page – we’d love to hear from you!
In health, and happiness,