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?15 responses total.
Are other grains safe for her, or just unknown? Because barley bread is traditional in some areas of the world, it just doesn't rise as much as wheat bread.
There are a lot of bakeries that sell spelt bread. I have a friend who is allergic to wheat and when I have her over to dinner, I buy spelt noodles and put some kind of tomato based sauce on it. It isnt fancy but it is pretty yummy especially if you put extra veggies in the sauce (my favorite is zuccini)
But since, she cant have dairy or tomato, I wonder if some kind of garlic/oil based sauce could be used instead. I dont envy your friend.
I don't envy her either ... gads, no tomato! Spelt and barley bread sound like wonderful solutions. Of course, they may be difficult since yeast is out, too, but maybe something that uses some other "rising" agent ...
One of my sisters is on what may be the ultimate nightmare allergy diet. Her really-messed-up immune system is sensitive to *ALL* foods. (There is literally NO food that she can freely eat.) She buys all organic, as close as possible to the producer, due to loads of chemical sensitivities. (Direct from farmer better than local veggie stand better than local natural food store better than big-chain natural food store.) She has to plan & track all her meals based on the biological families of the plants, noteworthy allergens, etc. in 'em to maximize the lengths of all the time gaps in which her immune system does not see any given thing (but not get too much of any thing quickly, either).
(a "rotary diversified diet plan", in other words)
resp:3 what about pesto sauce with pine nuts over those spelt noodles? The pine nuts could be left out if they are a problem.. pesto itself is just delicious. As for Mexican.. hmmm.. there is rice (that out, too?), refried beans.. is she vegetarian/vegan? Most meat dishes do not require the use of tortillas. Don't forget Mexican style seafood.. for example, what about Spanish paella with no tomatoes? Does green peppers include chiles, too? Chile dishes include chile relleno (stuffed chiles) and chile colorado (chiles in red sauce). I think you could use cabbage, spinach, or even large lettuce leaf (say, butterleaf) in place of a grain tortilla, and this would likely work for Chinese-style dishes, too. I remember Greek and Middle Eastern dishes use this, too. I didn't see a large list of vegetables mentioned, so perhaps it would also be helpful to focus on veggies she can eat, either steamed or stir-fried. I don't *think* stir-fry must include broccoli and baby pea pods. I hope this is helpful. Also, if organic is a concern, I think growing a garden might a consideration. I have been enjoying it so far.
Those are truly excellent ideas, Lumen! Thanks!!!
Steamed shredded cabbage makes an excellent substitute for noodles. Thick, thin, lasgne size, I use them a lot to stay away from refined carbohydrates, and, as it appears, mild allergies to wheat, corn, and rice.
I have made flat pancakes from rice or barley flour just poured into a cast iron pan. Chinese stores sell noodles made from rice flour and other things (mung bean flour) in various shapes. I don't see potatoes on the list of foods to avoid. How about the tropical starchy root vegetables (cassava = tapioca, taro, various other starches that you can make into something called fufu by mixing with boiling water and cooking a bit longer)? Europeans used to have to cook without corn, tomatoes, or peppers before 1492. Sorghum, teff, amaranth, quinoa, millet (we eat lots of that). Rice flour or mung flour or chickpea flour can be used as thickeners. Try an Indian food store. What other sour things can be used instead of tomatoes? I can think of lemon (unless it is a general citrus allergy), tamarind, vinegar, pomegranate syrup (Middle Eastern food stores).
resp:8 I hope they work =)
Is she allergic to all kinds of mushrooms, or just button mushrooms? Does she eat meat?
As far as I know, it's all mushrooms, but I'll ask. Yes, she's an omnivore...
that makes things slightly easier.
Potatoes are related to tomatoes and so may be a problem. Buckwheat comes to mind as yet another grain.
You have several choices: