Dinner with friends: Cathy Cleary from West End Bakery cooks up allergy-friendly vegetarian fare. (New Recipes).It never ceases to amaze me how good healthy food can not only improve the way you feel but can also act as a bridge to bring people together. Cooking for friends and family can be a relaxing and fulfilling way to express your creativity while showing your appreciation and love. However, things can get complicated, because at any given dinner party these days, there is a good chance that at least one person will have some special dietary need or food allergy food allergy Allergy medicine A condition, the incidence of which–0.3-7.5%–is obscured by controversial data and differing disease definitions; food-induced reactions of immediate-hypersensitivity type are common and include anaphylaxis, angioedema, . As the number of toxins (such as pesticides and environmental pollutants environmental pollutants, n.pl the substances and conditions, including noise, that adversely affect the health and well-being of the people within a community. ) in our world grows, so do the numbers of people who have become allergic or sensitive to certain substances. Wholistic allergists think there is a direct correlation Noun 1. direct correlation - a correlation in which large values of one variable are associated with large values of the other and small with small; the correlation coefficient is between 0 and +1 positive correlation between toxicity levels and allergic reactions. Many people are beginning to develop a reaction to wheat. How can you live without wheat? It's in everything from pasta to pizza to crackers and cereal--not to mention bread. Luckily, however, there are many alternative grains that most wheat--sensitive folks can tolerate. Spelt spelt Subspecies (Triticum aestivum spelta) of wheat that has lax spikes and spikelets containing two light-red kernels. Triticum dicoccon was cultivated by the ancient Babylonians and the ancient Swiss lake dwellers; it is now grown for livestock forage and used in baked is one such grain. It is very similar to wheat in texture and flavor, which makes it easy to use as a substitute in recipes that call for wheat flour. Dairy is another common allergen allergen /al·ler·gen/ (al´er-jen) an antigenic substance capable of producing immediate hypersensitivity (allergy).allergen´ic pollen allergen . Luckily there are many delicious alternatives to dairy. Soy milk Soy milk (also called soya milk or soybean milk) and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China. and soy cheese Soy cheese is an alternative that is relatively new to most markets. Obviously, as the name implies this cheese is made with soy milk. Usually, soy cheese does not contain casein anymore, as it is mostly manufactured for vegan consumers. are just the tip of the iceberg tip of the iceberg n. pl. tips of the iceberg A small evident part or aspect of something largely hidden: afraid that these few reported cases of the disease might only be the tip of the iceberg. . There are also products made with rice and oats oats, cereal plants of the genus Avena of the family Gramineae (grass family). Most species are annuals of moist temperate regions. The early history of oats is obscure, but domestication is considered to be recent compared to that of the other as well as other various nuts and grains. Many of these products can be substituted for milk in recipes with wonderful results. An allergy that is becoming more and more common is gluten allergy or Celiac Disease celiac disease: see sprue. celiac disease or nontropical sprue Digestive disorder in which people cannot tolerate gluten, a protein constituent of wheat, barley, malt, and rye flours. . Gluten is an elastic protein that is found in wheat and many other grains as well as most processed foods. Folks with this unpleasant disease often have a very hard time finding things they can eat. Spelt bread is not an option, because spelt contains gluten. Fortunately, rice flour Rice flour is a finely ground powder of rice. The husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti. and potato flour do not contain gluten, and although they are hard to make bread with, these flours can be used to make delicious gluten-free treats. Following are some recipes that take into consideration food allergies Food Allergies Definition Food allergies are the body's abnormal responses to harmless foods; the reactions are caused by the immune system's reaction to some food proteins. and dietary needs. So the next time you have a dinner party, cook up something special for those friends who have special needs--they'll love you for it! Dairy-free Banana Walnut Spell Muffins 3/4 c. maple syrup 1/2 c. vegetable oil 3-4 bananas 1 c. soy milk 1 c.chopped walnuts 3 1/2 c. spelt flour 1 T. baking powder lt. baking soda 1/2t. salt Mash bananas and mix in maple, soy milk, oil and walnuts. In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients together, then spoon into greased muffin cups. Makes 8 jumbo muffins or 15 regular sized muffins. Bake at 350 for 15-20 minutes. Variation: This batter can also be used to make banana bread; it makes 2 medium sized loaves. Gluten-free Pumpkin Spice Muffins 3/4 c. sugar 1/3 c. oil 1 c. milk 15oz can pumpkin 2 1/2 c. rice flour 1 1/2 t. baking powder 1/2 t. baking soda 1/2 t. salt 2 t. cinnamon 1t. nutmeg 1t. ginger 1 c. chopped walnuts (optional) cinnamon sugar for topping Mix sugar oil, milk, pumpkin. In a separate bowl, sift together dry ingredients. Mix wet and dry ingredients together and spoon into greased muffin tins. Sprinkle tops of muffins with cinnamon sugar. Makes 12 regular sized muffins. Bake at 350 15-20 minutes. Variation: Substitute soy or rice milk for milk in this recipe for a dairy free and gluten free treat. Sesame Green Bean Tempeh Salad 1-8 oz package tempeh 1 pound green beans 1c. quinoa 2c. water 1/4c. toasted sesame seeds 1/2c. sesame tahini 3T. tamari 1/2 c. sesame oil 2 T. rice vinegar or cider vinegar 3 cloves crushed garlic 3 sliced green onions (optional) Cut tempeh into 1/2 inch squares. Trim ends of green beans and cut into one inch pieces. Steam green beans and tempeh together in a pot for about ten minutes or until beans turn bright green. Rinse quinoa in a sieve thoroughly, then combine with 2 c. water. Bring quinoa to a boil and cook on low for 15 minutes. Whisk together tahini, tamari, sesame oil, and vinegar. Whisk in garlic and sesame seeds. Combine green beans, tempeh, quinoa and dressing in a bowl. Mix together gently and serve with green onions as garnish. Cathy Cleary is the co-owner of West End Bakery and Caf. The bakery is located at 757 Haywood Rd. in west Asheville, NC and serves a variety of freshly baked breads treats and desserts made with 100% organic flour. They also create made-from-scratch soups, salads, and sandwiches daily. Cathy has been baking and creating recipes since she was seven years old. She can be contacted at 828-252-9378. |
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