I have parsley growing on my terrace and it grows like crazy. So every once in a while I thin it by making parsley pesto which I absolutely love or taboulé, which is a Middle East inspired salad with lots of parsley, fresh mint etc.
At the moment, I’m having a little flirt with the Low FODMAP diet in combination with my own LCHF-inspired diet. I’m curious to see if that will have any effect on my sometimes troubled stomach. I’ve made an attempt at it a few times before and haven’t found it to be very succesful (at least not enough to outweigh the fact that it’s SOOOO difficult). But now I thought I would give it one more shot!
If you’re not familiar with the FODMAP idea, it’s short for Fermentable Oligo-, Di-, Monosaccharides And Polyols. I know, right? Most people give up just by reading that! But in very few words it’s about eliminating or limiting certain types of carbohydrates that can cause bloating and pain in people with IBS (irritable bowel syndrome) because of the way they ferment in the intestines. I’ll write more about it some other day – especially if I find it useful.
One problem with the Low FODMAP diet is that both onion and garlic are extremely high in FODMAPs which is why I made this dressing instead of my beloved pesto. This one turned out really nice though so I didn’t miss a thing. But you know, cooking without onions or garlic pretty much makes you want to stop living right there.
1 SMALL JAR
- 1 handful of fresh parsley leaves
- juice from 1 large lemon
- 1 tablespoon of white wine vinegar
- 0,5 cup (1 dl) of olive oil
- 1 tsp of salt
2. Use as salad dressing or as a dipping sauce for meat or grilled veggies. Perfect for those BBQ nights.