summer

Cantaloupe Granita - Low-FODMAP and gloriously orange

Low FODMAP Cantaloupe Granita 2

Cantaloupe Granita - Low-FODMAP and gloriously orange

Aside from IBS and accidental-ingestion-of-a FODMAP associated pain, lots of childhood ‘illnesses’ elicit the same response from me. These are responses that can be said with a degree of concern in my voice but without betraying the scepticism I’m feeling. Nothing will quicken the turn of a perceived illness or injury into a full-blown illness, than a child who doesn’t believe you are genuinely concerned.

Low-FODMAP Cantaloupe Granita 1

Child – “Mummy, I’ve got a…”

Me, (in my best concerned voice, wearing my best concerned face) “Oh dear. Have you tried having a glass of water/ going to the loo/ having a little lie-down on the window seat/ putting a wet flannel on it/ opening a window/ running it under a cold tap/ putting on a jumper/ having a bath to relax your muscles/ putting a plaster on it/ not bending your leg/finger/arm backwards?”

Any of these seem familiar?

Heartless I know, but sometimes just having someone acknowledge your stress and pain is all that is needed. Often it turns out the illness/ injury was just a prelude to what has really been bugging them. A bad day at school, an injustice on the playground or disappointment that something didn’t turn out quite as anticipated. I think this is also true for grown-ups. When was the last time someone gave you their best concerned face? A little kindness can go a long way.

Sometimes, the struggle is real and you need to bring down a high temperature. Granita is a great to administer as a cooling-aid. Give 90g of cantaloupe melon granita, safe in the knowledge that you won’t also be tending to FODMAP related pain.

Check out the matching nails ;-)

Check out the matching nails ;-)

Prep - 5-10 minutes,

Freezing time 3 hours.

 1 ripe cantaloupe melon

Juice of half a lime.

Deseed the melon. If you have a hand-held blender, scrape the gorgeously orange flesh and lime-juice into a bowl. You could also use a blender or food processor. Whizz together, taking a moment to enjoy the wonderful perfume and wish you had a nail varnish the same colour.

Pour into a shallow freezer safe container. Cover and freeze. Every 30 minutes scrape in the ice that starts to form around the sides back into the mix, using fork. The mixture will start to get a granular slushy consistency. After 3 hours your granita will be ready.

For a grown-up slushie I recommend a shot of limoncello poured over the top.

If you keep it frozen, it will turn into a solid block. Leave to defrost slightly and show it some welly with either a food processor or blender to loosen things up.

Just realised I've given you a Low-FODMAP, sugar-free, vegan recipe - my life has changed immeasurably since 2012...

 

LowFODMAP Canteloupe Melon Granita 3

Elderflower fritters - low-FODMAP, gluten-free, vegan, flowery, summer treats.

The finished Elderflower fritters.

The finished Elderflower fritters.

When we moved house (pre-low-FODMAP days) I was thrilled to discover an elderflower tree in the garden. This was before I realised that outside of London, elder trees are pretty much everywhere. The children have been on elderflower-watch for a couple of weeks, monitoring the progress from tiny green balls, to white balls to sweet, fragrant flowers. It has been a tense countdown to elderflower fritter season.

A good haul of delicate green.

A good haul of delicate green.

When we moved house (pre-low-FODMAP days) I was thrilled to discover an elderflower tree in the garden. This was before I realised that outside of London, elder trees are pretty much everywhere. The children have been on elderflower-watch for a couple of weeks, monitoring the progress from tiny green balls, to white balls to sweet, fragrant flowers. It has been a tense countdown to elderflower fritter season.

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     Fritters with built in handles.

Fritters with built in handles.

Pick over your elderflowers and remove any insects or detritus. Warm a plate lined with paper kitchen towel in the oven. Place the sugar on a small plate.

Heat 2-3mm oil in a frying pan. Whilst it is heating, place the flour in a mixing bowl and pour in the soda water. Whisk together to remove any lumps and dip in the elderflowers, keeping the stem free from batter. This will be your handle when you are eating.

Fry the heads, flower side down in the hot oil until the batter is crisp and bubbled. You may need to do this in batches so as not to crowd the pan.

Remove from the pan, giving a small shake as you go and drop onto the sugar. Place on the warm plate while the rest cook. Eat by using your teeth to pull away the batter and flowers from the stem.

See you again next year pretty flowers, heralds of summer.