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EPD recipes
The safe foods diet used 12 hours before and 24 hours after EPD are very limited, and should not be used for longer than this. It is used so as to avoid interfering with the allergen dose given at EPD and uses low allergen foods which do not cross react with other commonly used foods.
Whilst meat and fish eaters should easily be able to come up with various combinations of fish or meat and vegetables, the foods list does present a problem to vegetarians. To assist our vegetarian patients I have included a few recipes and ideas. Whilst they won’t win any cookery contests, compared to the alternatives (boiled carrots anyone?) they are pretty good. Tapioca flour is not that easy to obtain; we source ours from Greenlife in Totnes, who stock the Infinityfoods flour. Make sure you eat a good dose of protein foods before and after the EPD diet days if you are vegetarian, and consider having the EPD diet days off work if you can, particularly if you have a physical job, as you will be eating lightly. As a vegetarian you will not be getting protein on this diet; you may feel more hungry, so might need more frequent but smaller meals.
Lunch and dinner ideas
- Vegetable soup
- Cold salad of steamed or boiled baby new potatoes, dressed in margarine when still hot, and sea salt to taste, lettuce and steamed or roasted carrot sticks
- Baked sweet potato (dress with margarine) and steamed carrots and cabbage
- Root mash – Boil a selection of the root veggies, e.g. sweet potato, potato and a swede, mash with some margarine, place in an oven dish greased with margarine, fork the top into ridges, put a few pieces of margarine on the top, and bake until top is browned. Serve with steamed baby carrots, cabbage and or lettuce.
Dessert and breakfast ideas
- Rhubarb crumble
- Pears- either stewed or poached in water, or baked
EPD Vegetable Soup (serves 4-6)
1 swede
4 carrots
3 sweet potatoes
5 small or 2 large potatoes
Optional 1-2 sticks celery
Sea salt to taste
Chop the vegetables. Add boiling water to about 1 inch below the level of the vegetables in the pan. Bring to the boil and simmer for about 30 minutes. Use a blender to liquidise the soup to a smooth consistency. Add further boiling water/blend if a thinner soup is preferred, and sea salt to taste. If you are avoiding potatoes, simply replace with more of the other root vegetables.
This soup can be frozen in preparation for your next dose.
EPD Rhubarb Crumble
125g tapioca flour
75g hard milk and soya free margarine (eg Granose)
50g fructose plus more to sprinkle on rhubarb
4-5 sticks rhubarb
Grease a small oven dish with margarine.
Rub the flour into the margarine until it is of breadcrumb consistency. Add the 50g fructose. Chop the rhubarb into 1-2 inch lengths and remove any stringy bits. Put the rhubarb pieces in the oven dish, and sprinkle with fructose. Pour the crumble mix on top of the rhubarb, gently press. Cook at about 180degrees C for 30-40 minutes, until the topping is gently brown.
The crumble will be more chewy than conventional recipes, but it really isn’t too bad.