Free from (pseudo)grains

- Recipes free from grains (rice, oats), and pseudograins (millet, quinoa, teff).
- Like all recipes also gluten, dairy, egg & soyfree. No additives, white sugar, (nutritional) yeast, corn, pork, lamb, alcohol, chocolate, coffee & canola oil.
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Course
baking & sweets
bread & dough
breakfast
desserts
dinner
salads
sauces & dips
snacks & on the go
soup

Creamy amuse-bouche from white asparagus and almonds

Cold white asparagus soup with fennel lemon & dill

White asparagus with a dill lemon mustard sauce

Chinese mushroom stir fry with Szechuan pepper

Pistachio icecream popsicles

Fruit popsicles with coconut water

Potato salad with arugula and a fatfree cilantro dressing

Arugula salad with smoked Sockeye salmon, samphire and olives

Chinese Kantonese stir fry with oyster mushrooms, bimi and red bell pepper

Roasted sweet & spicy tahini chickpeas

No-chocolate sweet potato waffles with no-chocolate sauce

Liver Rescue salad with white cabbage, radishes, carrot, white grapes and lime dressing

Liver rescue salad with spinach, tomato, cucumber and lemon dressing

Light spring or summer soup with chickpeas, fennel, lemon and dill

Vegan sweet and sour pineapple stirfry with ginger and cashew nuts

Leek quiche with potato crust and chickpea filling

Flax seed crackers with sunflower and pumpkin seeds

Creamy one pot with white beans, spinach and cherry tomatoes

Thai inspired cold spinach soup with steamed zucchini

Liver rescue salad with arugula, mango, radishes, red cabbage and orange dressing

Eggsalad made from chickpeas

‘Mayonaise’ dressing made from chickpeas, aquafaba and potato

Panna cotta made from coconut milk

Red cabbage salad with green peas, cucumber, lime and mint

Haddock with sweet potatoes and rhubarb in orange maple sauce

Wild blueberry chia pudding with lemon

Tomato soup with sweet potatoes and Mediterranean herbs

Wild blueberry and cranberry chia pudding with mango

Mexican black bean salad with mango and cilantro

Japanese ramen – noodle soup with shiitake and seaweed spaghetti

Thai red curry with chickpeas and cauliflower

Thai red curry paste

Sweet potato with cabbage kale salad, roasted Brussels sprouts and tahini sauce

Thai green curry with sweet potato, spinach and mushrooms

Thai green curry paste

Raw spinach gazpacho with green asparagus

Cranberry sauce with orange, cinnamom, cardamon & honey

Potato cups: savory or sweet

Potato cups with mushroom filling

Medical Medium salad dressings part 2: a little more special

Medical Medium salad dressings part 1: citrus basics

Medical Medium style fatfree cream of mushroom soup with chaga

Green asparagus with bell pepper garlic sauce and mashed sweet potatoes

Rösti – Swiss potato pancake

Portobello mushroom steak with vegan green peppercorn sauce and asparagus

Green peppercorn sauce made from cashew nuts

Glutenfree and vegan cream of mushroom soup

Vegan fennel leek soup with cashew cream

Dutch red cabbage with apples and pumpkin spice

Dutch mushroom stew with apple butter

Grilled Romaine lettuce with pine nuts, dried tomatoes and vegan garlic cream sauce

Grilled pumpkin stuffed with lentils, roasted onion and garlic with chestnut crumble

Whole grilled cauliflower with red beet tahin sauce and pickled onions

Vegan Dutch kale ‘stamppot’ with a fatfree Medical Medium twist

Kale soup with sweet potatoes and dried tomatoes

Medical Medium eggplant stew with chestnut mushrooms and mashed potatoes

Indian sweet potato and eggplant curry with turmeric and coconutmilk

Petra’s pumpkin puree with purslane and an onion, oyster mushroom and fig sauce

Indian potato curry with eggplant (aloo baingan)

Chestnut parsnip puree with mushrooms

Whole grilled watermelon with spices and salty maple dressing

Indian potato curry with spinach (aloo palak)

Mexican black bean stew with sweet potato, carrots in tomato sauce

Indian potato curry with cauliflower (aloo gobi)

Potato salad with spinach and roasted bell pepper dressing

Homemade Indonesian hotsauce (fried sambal badjak)

Sri Lankan red beet curry

Sweet potato cookies with cassave flour

Kale salad with apple, roasted carrots and walnuts

Red beet soup with tomatoes and basil

Kale soup with potatoes and shiitake mushrooms (vegan caldo verde)

Kale salad with roasted beet and pumpkin

Potato leek soup with mustard and nutmeg

Gado gado: Indonesion vegetable side dish with saté sauce

Sayur lodeh: Indonesian vegetables in coconutmilk – Vegan and Medical Medium

Indian potato curry with green peas (aloo matar)

Roasted bell pepper and garlic soup with sage and thyme

Braised fennel bulbs with an orange fig maple sauce and walnuts

Sweet potato soup with chickpeas, tomatoes and turmeric

Tigernut (chufa) cookies

Homemade soyfree and glutenfree Indonesian sweet soy sauce (kecap manis)

Potato soup with chickpeas, tomatoes and turmeric

AIP Paleo tigernut banana muffin

Thin Dutch pancakes from chickpea flour – gluten, dairy, eggfree and vegan

Sweet and umami baked Brussels sprouts with apple in a soyfree ‘miso’ sauce

Coconut yoghurt with mango, pineapple, coconut flakes and seaweed

Pasta salad with mushrooms, watercress and pine nuts

Baba ganoush – Eggplant dip with tahin, lemon, garlic, cilantro and spices

Indonesian satay (saté) sauce free from dairy, peanuts and soy

Sweet potato salad with purslane, red beet, yellow bell pepper and grapefruit chili honey dressing

Grilled sweet potato and cauliflower with pepper garlic dip

Glutenfree lentil pasta with mushrooms and spinach cashew sauce

Greek potato salad with homemade mustard honey dressing, olives and dill

Homemade mustard without vinegar – Medical Medium

Flaxseed wraps – gluten, grain, dairy and egg free

Japanese cauliflower soup with samphire and sesame

Dried mango snack with almond paste, coconut and bee pollen

Parsnip cauliflower soup with oyster mushrooms, oregano and sage

Farinata di ceci – glutenfree and vegan Italian flatbread from chickpea flour

Raw spinach soup with cashews, samphire, sprouts and cress

Radish salad with sprouts, lemon, dill and honey dressing

Potato salad with spring onion, radishes and orange honey dressing

Shaved ice from frozen nectarine with yoghurt, roasted almonds and honey

Japanese stirfry with mushrooms, broccoli, zucchini and bean sprouts

Chickpea stew with eggplant, tomato, sage, rosemary and oregano

Sweet potato salad with green asparagus, spinach and pine nuts

Smoothiebowl with spinach, banana, tigernuts, honey and wakame

No chocolate AIP Paleo banana muffins from chufa tigernuts and carob

Sesame banana crackers

Overnight chia pudding with almond butter and raspberry coconut cream

Haddock ceviche with watermelon, lemon, avocado and mint

Sweet potato curry with coconutmilk and banana

Cauliflower puree with tahin or almond paste (no potatoes)

Red beet chiapudding with preserved lemons

Thai sweet potato curry with cod, green asparagus and coconut milk

Banana coconut cookies

Tom Kha Hed: vegan & soyfree Thai mushroom soup with galangal, lime and coconutmilk

Sayur lodeh: Indonesian style vegetables in coconutmilk – AIP and Paleo

Indian chicken curry with coconut milk, spinach and turmeric

Grilled chickenleg with fennel, orange, rosemary and thyme

Parsnip puree with roasted hazelnuts, fried sage leaves and orange maple sauce

Smoked mackerel salad with broccoli, apple, grapes and yoghurt dressing

Cauliflower porridge with blueberries: paleo AIP breakfast without grains and dairy

Crispy Dutch caramelised sugar cookies (kletskoppen) from tigernut flour
