Gout Recipes

Carrot Cake Pancakes :

Ingredients:

Complete Pancake Mix, 2 cup
Brown Sugar, 1/2 cup, packed
Raisins, 1/3cup, packed
Water, tap, 1 1/2 cup
Carrots, raw, 3/4 cup, shredded
Salt, 1 dash
Cloves, ground, 1/2 tsp
Cinnamon, ground, 2 tsp
Nutmeg, ground, 1/2 tsp

Directions
Combine pancake mix and water.
In a separate bowl, comine remaining ingredients.
Gently fold in carrot mixture to pancake batter.
Let rest 5 minutes.

Pour aprox. 1/4 cup of batter onto lightly greased griddle. Cook as with any other pancake.

Number of Servings: 8

----------------

Apple Waffles

Ingredients
1-1/2 cups whole wheat flour
2/3 cup oat bran
1/3 cup ground flax seed
2 T. sugar
1 tsp. salt
1 tsp. cinnamon
4 tsp. baking powder
1/2 tsp. baking soda
4 eggs, separated
2-1/2 cups buttermilk
2 tsp. vanilla
2 T. oil
3-1/2 cups shredded apples

Directions
In a large bowl, combine dry ingredients. In another bowl, whisk together egg yolks, vanilla and buttermilk. Sir into flour mixture until smooth. Use whisk if necesary. Stir in oil and apples. Beat egg whites until soft peaks form. Stir into mixture. Bake in waffle iron according to manufacturer's directions. I use round waffle irons. Spread with a little butter if desired. Place in warm oven while baking the rest of the waffles. It makes 9-1/2 waffles for me using 2/3 cup batter for each one.

Number of Servings: 9.5

------------------

Mango Banana Smoothie

Ingredients
1 cup 8th Continent Light Vanilla Soy Milk
1 cup Yogurt, Yoplait Light Very Vanilla, Fat Free
1 Banana, fresh, 1 medium
140 grams Dole Frozen Mango Chunks
.5 cup Bear Naked Fit Vanilla Almond Crunch
4 tbsp Kretschmer Original Toasted Wheat Germ

Directions
Add soy milk and yogurt to blender first. Add all other ingredients and blend to desired consistancy.

Number of Servings: 2

-------------------

Orange and Grape Pasta Salad

Ingredients
5 Cups Cheese Tortellini
2 Cups Red Grapes
2 Cups Green Grapes
2 11oz cans Mandarin Oranges
1 cup Honey Mustard Dressing
6 oz Vanilla Yogurt
1.5 Cups Walnuts

Directions
Cook Tortellini by package directions and chill
Mix all ingredients
Top with Walnuts
Makes about 20 1/2 cup servings

Number of Servings: 20

--------------------

Mediterranean Grilled Vegetables

Ingredients
Extra Virgin Olive Oil, 1 tbsp
Balsamic Vinegar, 2 tbsp
Oregano, ground, 1 tsp
Butternut Squash, 1 cup, sliced
Zucchini, 1 cup, sliced
Green Pepper, Raw, 1 cup, sliced
Red Pepper, Raw, 1 cup, sliced

Directions
Slice vegetables in long pieces, suitable for grilling on the barbecue. Place on perforated grilling sheet and cook on barbecue on medium heat.

Mix the oil, vinegar and oregano and use for basting the vegetables while they cook. The liquid should be sufficient to continue basting the length of time that the veggies cook. This is a huge family favourite in the hot summer months. Enjoy!

Number of Servings: 4

-----------------------

Fresh Vegetable Curry Stir-Fry

Ingredients
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp chili powder
1/2 tbsp peanut oil
7 oz. tofu, drained and diced
1 med red bell pepper, diced
1 med yellow bell pepper, diced
1 cup mushrooms, slices
1 1/2 cup Pak-choi, whites diced, greens shredded
1 cup vegetable broth
2 tsp curry powder
1 tbsp cornstarch
2 cups brown rice, cooked

Directions
1. In a small bowl, combine first 4 ingredients. Pour over tofu cubes and allow to marinate for at least an hour.
2. Put tofu, pak-choi and mushrooms in a large pan or wok and stir-fry for a few minutes.
3. Add both peppers and stir-fry for five more minutes, until everything is tender crisp.
4. Combine vegetable broth, curry powder and cornstarch, and add to wok. Simmer until the sauce has become thick.
5. Serve the veggie sauce on top of the brown rice. Makes two generous servings.

Number of Servings: 2

--------------------------

Vegetarian Lasagne

Ingredients
Sauce:
1 tbs olive oil
2 cloves minced garlic
2 medium chopped onions
1 red pepper chopped
10 oz. sliced mushrooms
4 tsp oregano
1 1/2 tsp basil
1 1/2 tbs soy sauce
1 small can tomato paste
1 16oz can tomato sauce
1/2 cup red wine

Lasagne:
1 package (thawed) chopped spinach - squeeze out water
1/2 tsp nutmeg
2 cups lowfat cottage cheese
1/3 cup grated romano
1 egg
1 egg white

8oz lasagne noodles
1 1/2 cup skim shredded mozzarella

Directions
Sauce:
Stir fry garlic, onions, red pepper, mushrooms, oregano & basil in olive oil. Cook until all liquid evaporates (~15 min). Add soy sauce, tomato paste, tomato sauce, & red wine. Boil & use while hot.

Lasagne:
Cook lasagne noodles.
Mix spinach (or broccoli), nutmeg, cottage cheese, romano, egg & egg white.

Spread 1/4 of tomato sauce in bottom of 9x13 pan. Put 1 layer of noodles over sauce. Spread 1/3 spinach mix over noodles, then tomato sauce. Continue to layer, end with tomato sauce. Spread mozzarella over top. Cover tightly with aluminum foil. Bake 1 hour at 375.

Makes 8 servings