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Georgia McDermott

@georgeats

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Digestively challenged food enthusiast sharing food intolerance friendly and mostly vegetarian recipes. 2 cookbooks, 1 ginger cat

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12 hours ago

I am powerless to resist an excuse to pretend that I’m still on holiday so I wrote up a subjective list of the best beaches in all of Puglia. My personal top 3? Cala dell’Acquaviva (2nd and 3rd photos) Spiaggia Di Porto Miggiano (1st photo) and Cala Fontanelle (9th photo). You can find the full list linked in my bio. by @georgeats

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5 days ago

A very select few of my favourite shots of Rome from the last couple of days. Can’t get enough of this city!! by @georgeats

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2 months ago

Permit me one last ice cream recipe before I cool it for a minute: this homemade Dole Whip. I bought myself a Ninja Swirl machine to see if it changed my life and developed a bunch of Ninja Swirl recipes while I was at it. Recipe is linked in my bio! by @georgeats

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2 months ago

While we’re on the topic of cashew based iced cream, I have a few more for you! First up is my vegan Ninja Swirl vanilla soft serve made with a cashew base. Secondly, we have Ninja Creami vanilla cashew base. I tested the option of using roasted cashews in the latter recipe and it worked incredibly well. The roasted cashews gave the ice cream a lovely butterscotch-like flavour that I can’t wait to try in the vegan chocolate ice cream I posted recently. All of these are on my website and linked in my bio 💗 by @georgeats

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2 months ago

I’m about 15 years late to the idea of using blended cashews as a vegan cream, but please accept my apology in the form of this vegan chocolate Ninja Creami ice cream. I’m also working on a macadamia version for my low FODMAP vegan friends. Recipe is linked in my bio! by @georgeats

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2 months ago

Just me checking in with my accidentally erratic monthly post! Since we last chatted I have been diagnosed with POTS and MCAS which I have been dancing around for at least a few years now. It is a huge relief to have an explanation for how I’ve been feeling for a long time and I’m excited to see how it improves from here on out! I am also thrilled to have a medically mandated reason to eat a questionable amount of salt.

With more moving parts on the health issue front, I have to develop recipes that work for me in real life and what is working for me at the moment is including meat. Your lovely feedback on my last post was so encouraging and reassuring because it feels like a big step personally and professionally. Meat/fish recipes won’t become my only focus and I will still continue to offer plenty of veg and vegan recipes or veg/vegan options. It also won’t be in any hurry as I am off to Italy next week! Absolutely understand if that’s not what you want to see and 0 hard feelings 💗

Having said all that, this photo is of my tofu meatball recipe which is gluten free, low FODMAP and vegan and linked in my bio! by @georgeats

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2 months ago

Last year I quietly started eating a bit of meat because of worsening histamine issues. I started a low histamine diet which ended up being impossibly tricky as a vegetarian/barely pescatarian, so I introduced a bit of meat.

It’s not my personal preference nor my natural baseline for eating but it has helped me a lot with the histamine issues. In combination with medication I have been feeling so much better - I didn’t fully realise how much the rashes and the red itchy eyes were impacting my day to day.

Anyway, to cut a long self indulgent ramble a tiny bit short: would you be interested in seeing the occasional meat or fish recipe here? I know that I have posted 99% vegetarian recipes for years now so I’m very much open to your opinions and preferences.

The first shot is of my low FODMAP gf vegan lasagne and the second shot is of a recent low FODMAP gf lasagne (with meat). Both recipes are linked ❤️ by @georgeats

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3 months ago

Ad: there’s a new recipe up for this GLUTEN FREE OREO Tiramisu to celebrate the fact that GLUTEN FREE OREO cookies are now available in Australia @oreoanz🩵 Find the recipe for this delicious dessert (that serves 9-12 people) at the link in my bio. #oreoanz #oreotiramisu #glutenfreeoreos by @georgeats

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3 months ago

No sourdough starter, no worries! I developed this easy gluten free sourdough bread recipe for my friends at @sourdoughstarter.com.au earlier this year. Their sourdough starter sachets can be activated with gluten free flour, which takes you from day 1 to baking your first loaf in a matter of hours. You can find the recipe on their website which is linked in my bio! by @georgeats

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3 months ago

Hello! It has been a minute since I’ve posted. I was offline after getting carpal tunnel surgery and unfortunately for me the wound split after I got my stitches out. I’m still one handed but getting back into the swing of things that only require one of two (apologies if you’re waiting on a text or a long email).

Before the procedure, I finished working on 10 new gluten free sourdough recipes, but I didn’t have the bandwidth/handwidth to compile them into an e-book until now. 5 of the 10 are pictured here, including:

1. Gluten free sourdough discard egg pasta without xanthan gum
2. Gluten free sourdough Danish style ‘rye’ bread (vegan)
3. Gluten free sourdough whole grain wraps (vegan)
4. Gluten free sourdough discard scallion pancakes (vegan)
5. Gluten free sourdough focaccia (vegan)

You can find the link to purchase plus a detailed list of dietaries in my bio 🩵 by @georgeats

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3 months ago

Chocolate ice cream 🤝 chili crisp.

I made my own chilli oil because garlic and I don’t see eye to eye, and I used the Ninja Creami chocolate ice cream recipe from my website (linked in my bjo).

Chilli oil:
80ml (1/3 cup) vegetable oil (1/4 cup would have been enough)
8-10 cardamom pods, crushed
1 star anise, crushed
1/2 teaspoon Sichuan peppercorns
1 tablespoon Korean chilli flakes (plus more as needed) - not any old chilli flake from supermarket as they are much hotter and lack the vibrant red colour
50g roasted peanuts, chopped
Salt to taste (be generous)
Pinch of sugar, to taste
Splash of rice wine vinegar, to taste

1. Heat the oil with the cardamom pods, star anise and pepper until shimmering and hot.
2. Put the peanuts and chilli flakes in a heatproof bowl on a tea towel.
3. Pour the hot oil (not boiling or you’ll burn the chilli flakes and turn them muddy red) over the peanut chilli bowl. It should sizzle nicely.
4. Once cooled to a comfortable temp, add the flavourings to taste. You can use this anywhere, sweet or savoury. by @georgeats

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4 months ago