THE WHOLE FOODS ALLERGY COOKBOOK: 200 GOURMET AND HOMESTYLE RECIPES FOR
THE FOOD ALLERGIC FAMILY
By Cybele Pascal
Winner of an I-Parenting Media Award, The Whole Foods Allergy Cookbook:
200 Gourmet and Homestyle Recipes for the Food Allergic Family is the
FIRST COOKBOOK TO ELIMINATE ALL 8 ALLERGENS RESPONSIBLE FOR 90% OF FOOD
ALLERGIES from EVERY SINGLE RECIPE.
With an enlightening foreword by Christine Fusillo, M.D. Chief of
Pediatric Allergy, Westchester Medical Center, The Whole Foods Allergy
Cookbook is a resource that every food allergy sufferer MUST have.
This Amazon best-seller includes:
* 200 gourmet and homestyle recipes your whole family will absolutely
love!
* Every Single Recipe free of Dairy, Eggs, Wheat, Soy, Peanuts, Tree
Nuts, Fish and Shellfish, and also Refined Sugar.
* Baked goods are all vegan.
* Shopping Guide for hard-to-find items.
* Food Allergy Information Resource Guide.
It's available on Amazon and at many bookstores and health food stores
nationally.
Gak's
Snacks is a new web-based company whose mission is to make it easier for
children and families with food allergies to enjoy baked goods like
everyone else. They offer cookies and coffee
cake, baked in a dedicated facility with no
peanuts, tree nuts, eggs, wheat, or dairy. Their
products are also whole grain, certified organic, and contain no
cholesterol or trans fat. For those who enjoy baking,
they have just published a food allergy cookbook for baked treats
and they offer many of the ingredients in
their web store. Check
out their website at
www.gakssnacks.com.
"Allergy Free For All Ages:
Milk-free, Egg-free,Nut-free Recipes,"
(www.allergyfreecookbook.com)
is a new food allergy cookbook by Penny Webster. The author is a
mother of a child with multiple food allergies - so she certainly knows
how to cook child-friendly recipes for the whole family.
Here are some examples
from her new book:
Copyright Allergy Free For All Ages used withpermission by the Author, Penny Webster.
ALLERGY-FREE RECIPES FOUND INSIDE ALLERGY FREE FOR
ALL AGES
Vegetable Dip - Page 30
1/2 Cup Sour Supreme (A Dairy-free, Egg-free Sour Cream)
1/4 Cup Veganaise (A Dairy-free, Egg-free Mayonnaise)
2 Tablespoons fresh dill, chopped
Combine all ingredients. Refrigerate. Serve Cold with raw
vegetables.
Guacamole - Page 26
3 Avocados, peeled and mashed (seed removed)
1 Lime, juiced
1 teaspoon salt
1/3 Cup Cilantro, chopped
3 Roma tomatoes, diced
1/4 Vidalla onion, finely chopped
Combine all ingredients. Mix together. Refrigerate 30 minutes. Serve
Cold.
Combine sugar and cinnamon in a small bowl. Lightly spray one side
of each
tortilla with olive oil. Sprinkle the oiled side with 1 teaspoon of
the
cinnamon sugar mixture. In a seperate dish combine banana and
limejuice.
Add the remaining mixute to the bananas. Stir gently. On stovetop
heat the
tortilla for 1 minute, oiled side down. Add banana to half of
tortilla
and fold over, cook for an extra 30 seconds. Serve warm. Garnish
with
favorite topping or with dairy-free sorbet and dairy-free syrup as
shown
on page 81 of "Allergy Free For All Ages"
Linda Coss' "What's to Eat? The
Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook" ($16.95 Plumtree Press) contains
over 145 original recipes for everything from baked goods to soups and salads, main
dishes, side dishes and breakfast foods. The book includes menu suggestions and a helpful
section about how to determine if an ingredient is safe to use. Available at
www.FoodAllergyCookbook.com or at various
retailers.
"Feeding Your Allergic Child" by
Elisa Meyer ($11.95 St. Martin's Press) contains more than 75 recipes free of wheat,
dairy, corn and eggs.
"My Kid's Allergic to Everything Dessert Cookbook" by Mary
Harris ($13.95 Chicago Review Press) includes helpful sections on ingredient
substitutions.
Jane Zukin's
"Raising Your Child Without Milk" includes information on milk protein allergies
and lactose intolerance, and leads parents through the many obstacles we will all face
with our allergic children. Topics include feeding your child at home, in school and at
daycare, purchasing foods and medications, nutrition, fast food restaurants and more.
Jane Zukin's "Dairy Free Cookbook" is a condensed version of her first
book in a cookbook format.
Beth Kidder's "The Milk-Free Kitchen" is an excellent
non-dairy cookbook.
Ruth R. Shattuck's "The Allergy Cookbook" contains recipes
for those with wheat, corn, milk or egg allergies. Some recipes may be milk free but
contain egg, so you may find you'll need to make substitutions if you are allergic to
multiple items.
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Nicolette M. Dumke's "Allergy Cooking with Ease" contains
recipes that exclude wheat, milk, eggs, corn, soy, yeast, sugar, grain and gluten.
"Laurel's
Kitchen" by Laurel Robertson, Carol Flinders and Bronwen Godfrey is a handbook for
vegetarian cookery and nutrition. You will find a multitude of ways to sneak protein
in to your family's diet while preparing wonderful, tasty recipes. This is not a dairy or
egg free cookbook, but many of the recipes indeed are free of these allergens.
Here is a recipe from Laurel's Kitchen, for Potato Poppers, which taste
like tater tots but are ten times more healthy!
Heat the oven to 350. Sauté 1/2 an onion (or use garlic or both) in 1
Tbs. non-dairy margarine. Mix 1/2 cup non-dairy mashed potatoes with the onion or
garlic, add one cup of cooked brown rice, 1 tbs. tomato paste (Make sure the paste does
not have dairy. Contadina makes an "Italian Paste" with dairy, but their
"Tomato Paste - 100% Tomatoes" is dairy-free. As always, simpler is a safer
bet.), 1/2 tsp. salt, and 1/2 cup non-dairy bread crumbs. Roll the mix into balls and bake
until they are lightly browned. These are delicious, healthy and additive free!
Doris Rapp MD's "Is This Your Child?" is an intriguing
book. The cover reads, "For children who are complaining, cranky, slow learners,
aggressive, hyperactive, unwell or depressed - discovering and treating unrecognized
allergies in children and adults." It shows parents how to identify the common foods,
chemicals, or common allergic substances that could be the culprits that cause some
children or adults to feel unwell or act inappropriately. This is a book you "just
can't put down." Her site is
http://www.drrapp.com/
.
Joanne Stepaniak's "The Uncheese Cookbook" is a collection of dairy free
cheese substitutes and classic uncheese dishes. Some of these include Cheddar, Brie and
Havarti "cheeses," lasagna, fondues, blintzes, cheesecakes and more. When you
buy this, be sure to purchase rolled oats, tahini and nutritional yeast flakes. Here is a
cheese sauce from page 75:
3 C water 1/4 C quick-cooking rolled oats
1/3 C nutritional yeast flakes 4 T tahini 4 T arrowroot or cornstarch
2 T fresh lemon juice 1 T onion granules (I use fresh onion)
1 1/2 tsp. salt 1 tsp. dried thyme leaves, basil leaves, oregano leaves or dill weed
1/2 tsp. tumeric powder several drops of Tabasco sauce, to taste
Place all the ingredients in a blender, and process until completely smooth. Pour into
a medium saucepan, and bring to a boil, stirring constantly. Reduce heat to low, and
continue to cook for a few more minutes, stirring constantly, until thick and smooth.
Serve hot.
