FODMAP-FRIENDLY and delicious
Flavour reigns with these gut-loving, crazy-easy recipes from food blogger Georgia Mcdermott. Dinner’s ready!
Georgia Mcdermott has always had a serious love affair with food. But when she launched a secret Insta account @georgeats to showcase her culinary creations, she had absolutely no idea she’d end up with 157,000 followers and a deal for her first book! A passionate home cook, this Melbourne mega-babe started experimenting with Fodmap-friendly recipes after dealing with her own gut issues. “I hope they’ll be helpful for people who are struggling with digestive issues, who are new to FODMAPS, or who still believe that a bill of (better) heath isn’t worth having to lose entire food groups and flavours for,” she writes. Well said! Now meet the delish new dishes you won’t be able to stop making…
When people reference the finer things in life, I’m reasonably certain they’re talking about coconut rice. I derive an untold level of happiness from eating a plain bowl of the stuff, but here, I’ve paired it with bibimbap-inspired toppings.
◆ 200g (1 cup) jasmine rice ◆ 375ml (1½ cups) water
◆ 250ml (1 cup) coconut milk ◆ 2 kaffir lime leaves (optional)
◆ 125ml (½ cup) rice wine vinegar ◆ 125ml (½ cup) apple cider vinegar ◆ 25g (¼ cup) light brown sugar
◆ 3 star anise
◆ ½ tsp cloves
◆ 2 bay leaves
◆ 5–10g of finely grated ginger
◆ 1–2 tsp sea salt
◆ 300g carrots, sliced into thin batons ◆ 300g cucumbers, thinly sliced
◆ Fresh carrot, cucumber and red cabbage ◆ 4 eggs
◆ 1 ripe avocado, finely sliced
◆ Furikake (dry Japanese seasoning)
◆ Red cabbage sauerkraut
◆ Red chilli, finely sliced (optional) ◆ Coriander leaves, finely sliced (optional)
1. Place the rice, water and coconut milk in a large saucepan over a medium heat. Cook, stirring intermittently, for 15–20 mins, or until the rice has absorbed the majority of the liquid. Once the liquid has almost completely absorbed, take the saucepan off the heat and place a lid on it. Allow it to stand for 15–20 mins.
2. Add all the ingredients for the pickles
(except the vegetables) plus 250ml (1 cup) water to a medium saucepan. Cook over a medium heat until the sugar has dissolved
(5–10 mins), then add the carrot. Cook for an additional 5–10 mins, or until the carrot starts to soften. Add the cucumber and cook for an additional minute, until it begins to soften. Once done, remove from heat. The longer you allow the vegetables to pickle, the more delicious they will be. (I put mine in a sterilised glass jar, allow them to cool and then put them in the fridge, where they can be kept for months.)
3. Slice your chosen vegetable toppings. Fry the eggs to your liking in peanut or coconut oil.
4. To assemble, place a fried egg in the middle of the plate and surround with rice, pickled vegetables, avocado slices, sliced fresh vegetables, furikake, sauerkraut and chilli and coriander (if using). Serve immediately.