Food Allergies you have met your match!

I wanted to help a friend who spends all her time in the kitchen due to varying food allergies in her household. As I was "researching" I decided I would put what I find into a note/blog entry for all who have food allergies to benefit from. Please feel free to share your food allergy friendly recipes and/or info in the comment area.

 ok, here we go ;o)

 
here is some info for those who have food allergies including fruit (and veggie) allergies:

What are the best ways to manage a fruit allergy?

from beyondallergy.com ~ Usually, allergic reactions occur when the fruits are raw. Once the fruits are cooked, canned, microwaved, processed, baked, or heated in any way, the allergic effects are reduced. So even if someone is allergic to fresh apples, they will be able to tolerate eating apple sauce, apple jelly, apple juice, apple pie, and dried apples.

Also, note that the most allergenic part of the fruit is the skin, however, not due to the pesticides, chemicals, or wax on its surface. So those who are allergic to fruits such as peaches can eat the flesh without trouble, as long as the skin is peeled away.

The ripeness of the fruit can also determine how allergenic it can get. Freshly picked apples, or unripe apples, may cause milder allergic reactions versus apples that are very ripe, or those that have been stored for weeks after picking.

See if peeling the fruit, or eating partially ripe fruits picked directly from the tree, will result in milder allergies. If the reactions are the same as before, stop eating that certain fruit.

So the best thing that can be done is simply to avoid the fruits that give you allergies, and as long as this is done, medical treatment will not be necessary. But once allergic reactions occur, antihistamine can be taken to relieve symptoms. For severe cases, immunotherapy may be recommended.

To supplement the nutritional aspects of your diet, substitute with other fruits such as grapes, currants, gooseberries, guava, mango, figs, avocado, persimmon, and pomegranates. Consult your general practitioner or any healthcare provider to suggest other healthy alternatives.

from about.com ~ Often, people with OAS will react to certain raw fruits or vegetables but will be able to tolerate them when well-cooked. For example, your mouth may itch after eating a raw apple, but you will be able to eat applesauce. This is because some of the proteins that cause pollen-related reactions break down when heated... ...Cross-Reactivity: OAS is caused by a cross-reactivity between an inhaled pollen allergen and the proteins found in certain fruits and vegetables. While the pollen plant and the foods are not biologically related, the structures of their proteins are so similar that the body reacts to both. The most common type of OAS in Northern Europe is birch pollen allergy. One study found that 70% of people with a birch pollen allergy also have some sort of OAS.

 Here are some recipes that cover the top allergens…

Onion substitute: ginger (slivers), oregano, summer squash (slices), and white pepper fried together

Yummy Crunchy Salad
3 peppers (yellow, orange), seeded, diced
2 medium zucchini (green or yellow), diced
2 medium carrots, peeled and sliced
Handful of grapes - halved
1 Cucumber, diced  
1 cup (250 mL) sugar snap peas, blanched and cooled
1 cup (250 mL) fresh mint, chopped
 1 cup (250 mL) fresh parsley, chopped
 1⁄4 cup (60 mL) seasoned rice wine vinegar
 1⁄4 cup (60 mL) olive oil
 1 tsp (5 mL) fresh ground pepper
 Pinch salt (I prefer pink Himalayan Salt)
Method
1. Place all vegetables and herbs in a large bowl.
2. Add oil, vinegar, salt and pepper. Toss.

Ginger Asparagus
3 bunches fresh asparagus
2 tbsp (30 mL) butter alternative (e.g. Earth Blend) or oil
1 tsp (5 mL) fresh ginger, grated
1 clove garlic, minced
1 tsp (5 mL) wheat-free Tamari sauce [optional]
Fresh ground black pepper to taste
Method
 1.Wash and trim asparagus.
 2.In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
3.In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
4.Drain well, transfer to platter, drizzle with ginger mixture. Serve.


Wheat, Egg, and Meat Free Manicotti
Method
12 oven-ready manicotti noodles* [use gluten-free, egg-free]
 2 cups (475 mL) zucchini, diced
 1 cup (250 mL) eggplant, diced
 1 cup (250 mL) leeks, thinly sliced
 1 cup (250 mL) tomato, seeded, diced
 4 tbsp (60 mL) fresh basil, chopped
 2 tbsp (30 mL) olive oil
 Salt and pepper to taste
 Grated parmesan cheese or non-dairy mozzarella shreds
 1.Preheat oven to 350° F.
 2.Heat oil in a large skillet over medium-high heat. Add zucchini, eggplant, leek and tomato and sauté until vegetables are just tender, about 10 minutes.
 3.Toss vegetables with fresh basil, salt and pepper.
 4.Using a small spoon, fill manicotti shells with vegetables, and arrange in one layer in a lightly oiled baking dish.
5.Pour tomato sauce (recipe below) over (gluten-free) manicotti and bake for 40 minutes,or until pasta is cooked through.
 6.Sprinkle with grated parmesan cheese or non-dairy mozzarella shreds. Serve.
 *Note: Original chef used Tinkyada (brown rice) Grand Shells. If you can’t easily locate, then simply cook some gluten-free, egg-free lasagna noodles. Cut each noodle in half, add filling, roll up and add to baking dish

Napa Cabbage Slaw
1 napa cabbage
 1 English cucumber
 1 jicama [Possible substitute: Asian pear]
 1 orange pepper
 1 yellow pepper
 1 mango
Dressing
 1/2 cup (125 mL) olive oil
 4 tbsp (60 mL) fresh lemon juice
 4 tbsp (60 mL) rice wine vinegar
 2 tbsp (30 mL) sesame oil [Optional]
 Salt and pepper to taste
 Whisk together until combined.
Method
 1.Remove outer layers of cabbage and discard. Halve and slice thinly.
 2.Peel jicama and mango and cut into thin strips.
 3.Cut cucumber and peppers into thin strips.
 4.Combine all ingredients in a large bowl.
 5.Pour dressing over salad, toss and serve.

No Soy Tofu
Ingredients:
1 1/2 cups white bean flour
5 1/2 cups water

Preparation:
Oil a bread loaf pan. Bring 3 cups of the water to a boil in a large heavy-bottomed pan.  While you are waiting for the water to boil, whisk the bean flour with the remaining 2 1/2 cups water to make a thick, goopy paste. Once the water is boiling, start whisking in the bean flour paste, a little bit at a time (about 1/4 cup) so as to avoid lumps. An easy way to do this is to mix the flour and water in a  blender and just use the blender pitcher to gradually add the mixture to the boiling water. Once all of the bean mixture is whisked into the water, keep stirring continuously until the mixture reaches a really thick, glutinous consistency--to the point that you can barely stir it any more. This should take 15-20 minutes (yes, it is a workout).  Pour the mixture into the oiled loaf pan and smooth out the top. Cover with foil and refrigerate for 24 hours before slicing.  

Japanese Noodle Soup
1 cup (8 oz) gluten-free Japanese broad flat rice noodles
 8 cups (1.8 L) low-sodium chicken or vegetable stock [Look for allergen-free, GF brands]
 2 cups (475 mL) packed baby spinach
 1/2 cup (4 oz) firm tofu (soy free), cut into 1/4-inch pieces [optional; can substitute cooked chicken]
 1 lemongrass stalk
 2 tbsp (30 mL) garlic, minced
 2 tbsp (30 mL) fresh ginger, minced
Summer Squash Slices, Ginger Slivers, Oregano, White Pepper (fry together – substitute green onion)
1 tsp (5 mL) dried chili flakes or 1 whole chili, seeded, minced
2 tbsp (30 mL) vegetable oil
1/2 cup (125 mL) packed Thai basil, finely chopped

Method
 1.Remove both ends and outer leaves of lemongrass and halve lengthwise.
 2.Combine stock and lemongrass in a large pot and bring to a boil. Add noodles and cook according to instructions.
3.Meanwhile, heat oil in a skillet over medium-high heat and sauté garlic and ginger for 2 minutes.
 Add tofu (if using) and spinach and cook an additional 4 minutes.
 4.Remove lemongrass from stock and transfer spinach and tofu mixture to soup.
 Add chili and stir.
5.Divide evenly between serving bowls and garnish with Thai basil.

Spaghetti alla Puttanesca
1 cup (250 mL) onion, diced  - use onion substitute!
 2 cloves garlic, finely diced
 1 cup (250 mL) black olives, pitted, halved
 1⁄4 cup (60 mL) capers, rinsed
 1⁄4 cup (60 mL) anchovies, diced [optional]
 1⁄4 cup (60 mL) olive oil
 1 tbsp (15 mL) chili flakes
 1 cup (250 mL) fresh basil
 Salt and pepper

 Method
 1.Heat olive oil in a large sauté pan over medium heat. Add onions and garlic and sauté 5-8 minutes, until onions are translucent.
 2.Add all remaining ingredients. Cook until just warmed through and fragrant.
 3.Toss sauce with cooked spaghetti and serve
i hope this helped atleast one person out there, i hope that you guys will share you recipes with us, and i hope these all taste as amazing as the look/read!!! ;o)
LIVE , LAUGH, LOVE!!!

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