I have a food sensitivity
Every blend is garlic-free and onion-free, and every ingredient is named on the label. This is the short route through what that actually means, which blends carry which claims, and where to read more.
Start here
Garlic and onion are out of every blend — not reduced, not replaced with “natural flavouring”. That is the one thing true of all seven.
Beyond that, the blends differ. Four are crafted with FODMAP-friendly ingredients and three are not; only one is nightshade-free. The lists below are generated from the label data rather than written by hand, so what you see is what the labels say.
Two blends carry a declared allergen. Those are never hidden in a list of virtues — they get their own row, on the product page and here.
Blends that fit
Read first
- 01Hidden Garlic: Where it lives in your kitchenGarlic appears in food under many names. Here's how to find it on the label, and why it matters.6 min
- 02Natural Garlic Flavouring: What it actually isMany 'garlic-free' spice brands use natural garlic flavouring. Here's what that means biochemically, and why it can still trigger IBS.5 min
- 03Why garlic-free doesn't have to mean blandThe assumption that removing garlic ruins flavour is wrong. Here's what actually builds depth in cooking, and why stellaVie blends taste the way they do.7 min
- 04The gut-brain connection: what eating well actually meansThe science of how your gut talks to your brain, and why food sensitivities affect more than just digestion.7 min
- 05What FODMAP-friendly cooking actually meansIt's not a diet. It's a framework. Here's how to think about it.7 min
- 06Cooking when your body has new rulesA guide for the recently diagnosed, the recently sensitised, and anyone whose food has stopped agreeing with them.7 min
Cook from
Roast peppers, the everyday way
A tray of pepper strips, seasoned before they go in, and a hot oven. The weeknight default.
Whole fish in foil with French Citrus
One whole fish, a sealed parcel of foil or parchment, and an oven doing the steaming for you.
AyurCurry prawns with grilled peaches
Shell-on prawns rubbed with AyurCurry, peaches charred on the same grill, and the fruit doing what the heat cannot.
Market olives with French Citrus
Fresh green olives from the market in Castellana Grotte, a little of their own brine, good oil and French Citrus, left to sit.
Bresaola with capers and Smoke & Flame
Thin slices of bresaola, a few capers and a dusting of Smoke & Flame. No cooking, five minutes.
Roast pepper salad with rocket, mozzarella and The Daily
Peppers roasted with The Daily, rocket piled over them and a mozzarella torn open in the middle.
Cacio e pepe with Bright Pepper
Fresh square-cut spaghetti, Parmesan, Bright Pepper and a little starchy water, brought together once the pan is off the heat.
Raw prawns with Bright Pepper and lemon
Very fresh raw prawns, olive oil, lemon and Bright Pepper on a cold plate, with nothing to cook.
Rocket salad with Honey'd Heat grilled peaches
Peaches grilled with Honey'd Heat on rocket and mozzarella, dressed with Bright Pepper, olive oil and a splash of white balsamic.
Roast potatoes with The Daily and Chilli Libre
Potato chunks tossed with two blends and rosemary, roasted until the edges crisp, with enough left over for tomorrow.
Potato omelette with French Citrus
Yesterday's roast potatoes and peppers in a thick, turned omelette, under a sharp salad of raw tomato and peppers.
Barbecued steak with Smoke & Flame
A flank or bavette steak over a two-zone fire, rested, then sliced thin across the grain.
Greek yoghurt with Honey'd Heat pineapple and hazelnuts
Warm grilled pineapple on cold yoghurt, a little heat under the sweetness, and roasted hazelnuts for crunch.
Chicken and turkey sausages with Honey'd Heat pineapple and peaches
Chicken and turkey sausages off the grill, with pineapple and peaches charred beside them and finished with Honey'd Heat.
Avocado toast with a poached egg
Smashed avocado on sourdough, a soft poached egg on top, and The Daily over both.
Tomato salad with The Daily
Tomatoes, capers and basil, no cooking, and the blend doing most of the work.
Steak with Chilli Libre
A blend with no sugar in it, which is exactly why it belongs on a steak.
Guacamole with Smoke and Flame
Smoke on a guacamole, without lighting anything or opening a tin of chipotle.
A fried egg, seasoned like you meant it
Three minutes, one egg, and the case for keeping a herb blend within reach of the hob.
Gibanica, and the seasoning question inside it
The Serbian cheese pie, with the acidity moved from the glass beside it into the filling.
A whole side of salmon with Bright Pepper
One tray, one side of fish, and the fold that stops the thin end drying while the thick end cooks.
The indoor burger with an outdoor flavour
Smoke & Flame in the mince and on the tomato, for the char a frying pan cannot give you.
Cucumber, fennel and capers with Bright Pepper
Ten minutes, no cooking: shaved fennel over cucumber, a few capers, and a blend with the lemon already in it.
Corn on the cob with The Daily and Chilli Libre
A whole cob, cooked until sweet, buttered while it is hot and dusted with The Daily and Chilli Libre.
Roast carrots with Honey'd Heat
Sweet against warm, in the one vegetable that already meets it halfway.
Smoke & Flame fries
Air-fried fries, cut, soaked, dried and cooked crisp, then tossed in Smoke & Flame while they are hot.
Elsewhere
Nothing listed yet, on purpose. Pointing someone managing a food sensitivity at a particular app, clinic or organisation is closer to health advice than to design, so those entries wait for Candace. When they arrive they will be named in plain text — stellaVie runs no affiliate programme, and a link here would suggest otherwise.