Autoimmune Thyroid Disease

An Unfortunate and Lengthy Adventure in Misdiagnosis

Archive for the ‘Failsafe Recipes’ Category

Failsafe Dense Wheatgerm Bread

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Not failsafe for opioid responders.

One small, dense loaf weighing about 400 grams.

1 cup wheat germ
2 cups strong white wheat flour
1 tbsp baker’s yeast
1 tbsp sugar
1 tsp table salt
5 floz or 150 ml warm water

Add the water to a measuring jug. You can get the water to the right temperature by adding 1/3 boiling water to 2/3 cold water. Add the tablespoon of yeast and sugar and stir. Cover with a cloth or paper towel and put somewhere warm, like the top of a radiator. Leave for ten minutes or however long it takes to get at least an inch of foam on top of the water.

Meanwhile measure and mix the wheatgerm, flour and salt in a bowl. When the yeast is ready, add it to the flour. You may need to add extra water at this point, keep going until you get a nice consistency that isn’t too flaky or too sticky.

Add the dough to whatever tin you wish to bake it in – I recommend the flexible silicone ones for bread this dense! Then put back in your warm spot for as long as you prefer to leave it – anywhere between an hour or six!

When you are ready to bake the bread, preheat the oven to 180 degrees celsius and bake for about an hour.

Best served hot, with a slab of butter on top.

Failsafe Dense Wheatgerm Bread Nutrient Profile


Written by alienrobotgirl

15 February, 2008 at 10:35 pm

Posted in Failsafe Recipes

Failsafe Pears and Cream

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Not failsafe for very sensitive opioid responders.

To serve one.

1 pear
4 floz of double/heavy cream

Chop the pear into small cubes and add to a pan with the cream. Heat for 5-10 minutes. Add a touch of vanilla if tolerated.

Failsafe Pears and Cream Nutrient Profile

Written by alienrobotgirl

9 February, 2008 at 9:47 pm

Posted in Failsafe Recipes

Failsafe Rice Pudding

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Not failsafe for opioid responders unless A2 cow’s milk, goat’s milk or sheep milk is used.

To serve one.

2 oz white rice
1-2 cups of milk
1 oz butter
1 tablespoon of sugar, or to taste

Quick method:

Add the rice and one cup of milk to a covered pan. Bring to the boil watching carefully that the milk does not boil over. Simmer on a very low heat for roughly twenty minutes, then add the butter, and sugar to taste.

Slow method:

Add the rice, two cups of milk and other ingredients to an ovenproof pan and place in an oven on about 160 celsius for an hour to an hour and a half, checking every half hour, until the milk has evaporated and become thick and creamy.

Use whatever short grain brand of rice you tolerate. The recipe works well with sushi rice as well as pudding rice. Goat’s milk can be substituted for cow’s milk. You may also add a touch of vanilla if tolerated.

Failsafe Rice Pudding Nutrient Profile

Written by alienrobotgirl

9 February, 2008 at 9:34 pm

Posted in Failsafe Recipes

Failsafe Basic Quiche

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Not failsafe for opioid responders.

To serve four.

For the shortcrust pastry:

1 whole egg
2 oz butter
4 oz flour

Put the flour in a mixing bowl and cut the butter into it, then rub the two together with fingers until the mixture is a fairly consistent breadcrumb texture. Break the egg into a second bowl and whisk together. Add the egg to the butter and flour and mix together with a wooden spoon. When solid, kneed with hands. This mix tends towards the sticky side, if so, add another flat tablespoon of flour. Wrap the pastry in cling film and put in the fridge for half an hour to an hour. Then roll out with the aid of a dusting of flour and press into your quiche dish.

For the quiche filling:

5 egg yolks
1 whole egg
1-2 cups of double/heavy cream (depending on size/depth of quiche dish used)

Separate the five egg yolks and mix together with the whole egg. Add at least half a pint of cream and mix together. The total cream you need depends on the size and depth of the quiche dish you use. More cream can be added and mixed in situ.

Add any other flavouring ingredients to your dish that you tolerate in small amounts – for example, a finely chopped, sweated leek, a rasher of fried bacon, etc. Add these to the quiche dish and pour the eggs and cream over. Top up with extra cream if required, making sure to mix in.

Bake in the oven for thirty minutes on 200 degrees celsius. If you tolerate a small amount of mild cheese, grate some and add ten minutes before the end of the cooking time.

If you don’t tolerate any flavouring ingredients at all, the quiche can be converted to a custard and can be sweetened to taste.

Failsafe Basic Quiche Nutrient Profile

Written by alienrobotgirl

9 February, 2008 at 5:56 pm

Posted in Failsafe Recipes