This Vegan Sour Cream made with Omega 3 rich Flaxseed Oil is a basic essential in my kitchen. It works well on it’s own as a dip for fresh, crunchy vegetables cut into sticks, as a spread for crackers and breads or as a base for an impromptu salad sauce. It is made from natural soya yoghurt and gets it sour taste from a splash of cider vinegar. The flaxseed oil gives it a creamy texture and helps you get your daily dose of super healthy omega 3 essential fats. If you don’t want to use flaxseed oil you can substitute it with cold pressed extra virgin olive oil.
Welcome to the Lotte Wild Kitchen!
I’m thrilled to have you visit. On this website you will find a growing selection of recipes that are either vegan or pescetarian and are suitable for people who want to maintain an anti-inflammatory diet that avoids all saturated fats, is free from trans-fats and has gluten-free options for most of the dishes. I’m in the process of publishing a series of Lotte Wild Cookbooks with the first one now available on Amazon. As this website grows it will contain lots and lots of ideas and recipes as well as the odd post on other dietary and lifestyle themes such as exercising, meditation, stress relief and more. If you don’t want to wait you can always visit my Amazon Kindle Store to buy the books as they become available.
Is there a link between gluten and MS? I don’t know, but I’m aware there are a lot of people who have opted out of eating gluten for various health reasons. As I have learned to prepare and cook most of my food myself it is very easy to go gluten free, too and so I try to provide as many of my recipes with a gluten free diet option. If you follow a special low saturated fat diet or have MS and gluten isn’t a problem or concern of yours you can obviously use regular oat flakes for the recipe below.
The MS diet on the OMS program isn’t specific about wheat and gluten. I have found that staying off gluten improves my overall well being a lot though. This healthy for MS and gluten free recipe for cornbread is an all time favourite in our house and because it’s so easy and quick to make perfect to accompany traditional casserole dishes. Check out our vegetarian chilli recipe if you need some ideas for a meal that is the classic dish for cornbread on the side. It’s a great bread to experiment with by adding summer time abundance foods such as squashes, tomatoes etc. It works really well with your favourite herbs and in our house it’s very popular as a gluten and dairy free sweet bread variety with mashed bananas and honey. Because I avoid all saturated fats, I only use the fat free egg whites to make this cornbread. This bread can be made vegan by substituting the eggs with 2 tbs of flaxseed plus 6 tbs water.
This is a very special gluten and dairy free fish recipe as dumplings are traditionally made with flour and therefore out of bounds for people with gluten intolerance. In this dish, rice noodles are cooked in fish stock along with dumplings filled with shrimp that are like little flavourful taste-nuggets in this warming Chinese soup. The dumplings can be made with rice flour for people with gluten sensitivity as in the photo. Obviously if you like dumplings and don’t have a gluten intolerance you can use regular flour too. For a vegetarian version of this soup, substitute the shrimp with another vegetable such as sweetcorn or finely chopped, steamed carrots.