The first recipe from the book we liked the sound of was Almond Red Pepper Dip. For this we needed -
1 jar roasted red peppers, drained well
24g flaked almonds, toasted
40g parmesan cheese, finely grated
1 Tbsp balsamic vinegar
1 garlic clove
Pinch of ground red pepper (we didn't have any)
1/8 tsp sea salt
1/8 tsp ground black pepper
Seasoning was then added and the dip was served with lettuce leaves, celery sticks and cucumber slices.
This was a really easy-to-make and tasty recipe. Sous Chef J enjoyed his dip with some spicy potato wedges.
The recipe was judged to be a "real hit" as it was super-tasty and was made using store cupboard ingredients. It's definitely a dish that will be made more than once!
In his introduction, a statement that caught our attention was ".. to help you recreate delicious foods without wheat and without the rice starch, cornflour, potato flour and tapioca starch of commercial gluten-free foods. The recipes presented herein are tasty, don't screw with blood sugar, don't trigger appetite and are truly healthy - a novel concept!" Seeing as we're all about cooking from scratch and finding simple, easy to prepare food, this sounds great.
Reading, quite swiftly we admit, through part one we were provided with a good overview of what the Wheat Belly diet aims to address, why Dr Davis thinks this is necessary and how to assemble the goods/ingredients needed to follow the regime he recommends. As was said at the start, when looking through part two, we found a number of recipes which caught our eye and were marked for making. It's a book we'll enjoy reading and referring to and will definitely be trying out more recipes as we continue to 'cook from scratch'.
Disclosure - we were sent a free copy of the book but were not required to write a positive blogpost. The opinions are our own. We were not paid for this post.