Colitis Warrior: A Recipe Collection: Plus Tips, Traps and Tales

By Anna MacGillivray

"Colitis Warrior; A recipe collection" is a practical recipe collection that can be used in the battle of colitis. The book includes
healthy lifestyle tips, traps to avoid and quirky tales from a lifelong cooking hobbyist, all woven into a short food memoir.

• Language: English
• Publisher: BookBaby
• Release date: Aug 1, 2017
• ISBN: 9781543909555

Book preview

Anna

Equipment

I like to have things that are simple to operate, easy to store and cost effective. I have the following small items in my kitchen:

•Hand blender

•Mini food processor

•Coffee grinder (to grind nuts, seeds and spices)

•Toaster

•Microwave

•Coffeemaker: 12-cup and 5-cup

•Stainless steel pots, pans, strainers and bowls: a double boiler with lid, vegetable steamer basket that can be used in other pots, 2 soup pots, 1 small pot, colander, mesh strainer, 4 mixing bowls of different sizes

•Crockpot 10-cup slow cooker

•Pyrex glass ovenware casserole dishes: 8 x 8, 9 x 13, pie plate and loaf pan

•Non-stick fry pan

•Non-stick muffin pan and cookie sheet

•2 roasting pans

•Tajine, a North African cooking vessel—it isn’t essential but I like the way it steam bakes/stews vegetables dishes

•Rectangular baking stone, the size of a cookie sheet, to provide even heat for baking scones and pizza

•Kettle to pre-boil water to pour into the double boiler, to save time when steaming vegetables

•Various kitchen tools:

○3 sharp knives: a medium-sized cleaver type knife, a small cutting knife, a paring knife

○2 cutting boards

○Small spiralizer for making zoodles

○Pizza-cutting wheel

○Cheese grater

○Mortar and pestle (for crushing small amounts of seeds or nuts)

○Measuring cups and spoons

○Wooden spoons

○Spatulas

○Vegetable peeler

○2 can openers

○2 pairs of tongs

○Scissors

○Rolling pin

○Whisk

○Spaghetti rake

○Pie server

○Ladle

○Long-handled strainer

•Many square or rectangular glass storage containers with plastic lids, as opposed to round containers, to maximize space in drawers, cupboards, in the fridge

•Mason jars or spaghetti sauce jars that are small and large for things bought in bulk or for leftovers

•2 ceramic plant pots beside my stove to hold all kitchen tools

•A few bread baskets, a ceramic fruit bowl, a large rectangular tray to hold oils and vinegars on the kitchen counter

•A few teapots

•Tea/coffee carafe, a pourable thermos with a handle, tall soup thermos

•A few decorative serving bowls, plates, platters and 2 water pitchers

•glassware

Staples: Foods and Condiments

• farm eggs, meat, chicken, fish

• flaxseed, raw shelled pumpkin seed, raw shelled sunflower seed, chia seed, almonds, organic dates and figs

• plain unsalted rice cakes, popcorn kernels

• oatmeal

• basmati rice, jasmine rice, long grain rice

• dried beans; kidney beans, small white navy beans, adzuki beans

• lentils; french green lentils, white lentils (Urad Dal), red lentils (Masoor Dal)

• mild tasting extra virgin olive oil, coconut oil, ghee, sesame oil, grapeseed oil, salted butter

• red wine vinegar (raspberry flavoured), white wine vinegar, rice vinegar (Marukan Genuine Brewed Rice Vinegar), apple cider vinegar, balsamic vinegar, white vinegar

• worcestershire sauce, reduced sodium soy sauce, hot sauce

• vegetable bouillon cubes (reduced sodium)

• soybean paste (white type) that can be purchased at an asian grocery store

• organic ketchup, mustard, Willie’s Zucchini relish

• green olives (canned), black olives (canned)

• tomato juice (low sodium), tomato sauce, tomato paste, strained tomatoes (in a jar), salsa

• cocoa (dutch processed), honey (pasteurized if preparing foods for a child under one year old), coconut flour, baking powder, baking soda, a small amount of white flour, white sugar and brown sugar

• jam sweetened with fruit juice, sunflower butter made without sugar

• Cheese-hard parmesan, gouda, cheddar, swiss, provolone, havarti (semi-hard