mta
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Cooking for allergies
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Jun 9 13:52 UTC 2002 |
Over the years, whenever I was faced with a new "crisis" my body has decided to
reject yet another food. At first it was just artificial sweeteners. No
problem. Then I developed diabetes, and had to start avoiding refined
carbohydrates of all kinds and most foods with a high glycemic index. A pain,
but after 7 years, I've managed. Now, my body is rejecting casein. No milk or
dairy of any kind. Even goat and sheeps milk cheeses are hard on me. Ick. I
*love* cheese!!!
Then, a few days ago, I got a note from a friend who knows I love to cook and
that I face food restrictions. She has just be diagnosed with allergies to bay
leaf, broccoli, cantaloupe, celery, dairy, cocoa, corn, egg white, egg yolk,
grapefruit, oranges, peas, green peppers, sweet potatoes/yams, cane sugar,
sunflower seed, tomato, walnut, wheat, yeast, high-sugar fruits, and mushrooms.
She's not entirely unhappy -- removing the allergens will resolve a lot of her
low grade poor health -- but this *is* a challenge.
Fortunately, she's an adventurous eater and has been substituting lesser
known grains for wheat and corn as she can find ways to do so ... but there
are some things (bread for instance) that are just really, really hard to
manage on her new diet. Her favorites are Indian, Chinese, and Mexican ...
how does one eat mexican with no tomato, no corn, and no cheese?!?!?!
So, I figured I'd ask here about recipes I cna share with her that contain none
of her allergens. Grexers are some of the most imaginative cooks I know, so
...
Can you help?
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