Category Archives: OMS Cooking

Vegan Tofu and Cashew Nut Whipped Cream

Vegan Tofu and Cashew Nut Whipped Cream a Great Alternative to Dairy Cream

This Vegan and cashew nut whipped cream is a tasty great a lternative for dairy whipped or the vegan whipped creams that are available to buy commercially. It is made from tofu, cashew nuts and soya milk. While it doesn’t have the same super stiff consistency as any dairy cream, you can whip it quite fluffy and it makes a lovely topping for cakes, crumbles and other fruit deserts. I also use it for creamy main dishes that want for that extra creamy taste. It’s one of these essential condiments in my kitchen since I switched to the diet of the OMS program. Keeps look out for more recipes or buy the available published booked in the Lotte Wild MS Cookbook Series. read more

The OMS Program and Dietary Fats

What does OMS stand for and where does it come from?

OMS stands for Overcoming Multiple Sclerosis. It is a program that focuses on diet and life style. It was designed to help people who suffer from MS improve their health and overall life and in my experience it helps people affected by MS take an active part in dealing with the illness and give them a measure of self-control and self-responsibility. The program was developed by Prof. George Jelinek and is based thorough, medical research. The OMS program was first published as a book Overcoming Multiple Sclerosis by Professor Jelinek. The OMS program has since grown into a charitable organisation with the aim to promote and make the recovery program available to the 2.5 million people with MS around the world. The link to their website is here. read more

MS Cookbook Fish and Seafood Recipes – Featured Recipe of the Week

MS Cookbook Fish and Seafood Recipes:

The MS Cookbook Fish and Seafood Recipes Will be launched very soon. Over the coming weeks I will be posting more recipes from the book here on the website just to wet your appetite. Before I do that let me tell you a little bit about why fish is such an excellent food for anyone who is suffering from Multiple Sclerosis or any other inflammatory auto immune disease.

Unlike other meat, fish contains mainly omega 3 fatty acids which research suggest to have an anti inflammatory effect. They seem to dampen the inflammatory immune response and thereby help reduce the risk of inflammation and relapses in auto immune diseases. read more

Vegan Vanilla Custard – a low saturated fat, egg and gluten-free custard

This is a simple, delicious vanilla custard that doesn’t require the traditional egg yolk or cream. It is gluten free and egg free and low in sugar. What’s even better, it can be adjusted to suite people with a soya intolerance by simply switching the soya milk used in this recipe with your dairy milk alternative of your choice. I enjoy this custard with wintery baked fruit desserts as well as with fresh spring and summery fruit such as strawberries or peaches. It is lovely when used as a base for creamy chilled desserts like in the featured ‘peachy fools’ at the end of this post. read more

Reviewing Runner’s World Homemade Energy Bars for Runners

I was intrigued by the Runner’s World article on diy or homemade energy bars for runners which featured the recipes of four professional chefs who also run. In the article they shared the recipes for their own, as they say, perfect fuel snack. I decided to investigate them to see if they are compatible for people who avoid trans-fats and eat a low saturated fat diet that is both gluten and dairy free.

The first featured chef in the article is Dennis Marron from Pittsburgh. For him taste, texture and sustained energy are the important features of an excellent energy bar. His personal best homemade power bar contains steel-cut oats, dried apricots, dried cherries, goji berries, unsweetened shredded coconut, hemp seeds, blanched almonds, non-fat dried milk powder, toasted wheat germ, semi-sweet chocolate baking chips, agave syrup, honey, turbinado sugar, chunky peanut butter, orange and zest and orange extract. read more