All entries below this section are devoted to air-borne allergies and how to control them.
Where as food allergies are largely a matter of controlling what you eat, controlling air-borne allergies involves the difficult task of managing air quality. Good air quality is good for everyone, and bad air quality makes everyone tired, so at least everyone benefits from improving air quality.
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This granola recipe is quick and easy to make, although the yield is small. While most granola recipes that I know of involve baking in the oven, this one is done entirely on the stove top.
Ingredients:
Instructions:
Add ingredients successively to frying pan in the order listed below. The oats and nuts will end up being fried for about 20 minutes by the time you have completed the recipe.
Stir ingredients constantly. If they appear to brown very quickly and are about to burn, turn down the heat, and remove the frying pan from the stove for 20 to 60 seconds. If ingredients do not seem to be cooking, turn up the heat a little and extend the frying time.
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This section contains milk- and wheat-free snacks. Just the thing to keep you going between meals!
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I just heard about a new book, called the The 100-Mile Diet: a Year of Local Eating
Alisa Smith and J.B. MacKinnon spend a whole year eating only food which grew and was prepared within a 100 mile radius of their home.
This sounds hard enough to begin with, but they made some interesting discoveries along the way, finding the project more difficult than they thought in the process.
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This loaf, made primarily from rice and walnuts, is filling, satisfying and nutritious. It travels well, making it ideal for car trips or flights.
This recipe may be doubled and kept frozen.
Note: The brown rice should be prepared well ahead of time.
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This event seems to be more about eating disorders than allergies, still it looks interesting and at least somewhat related. Dance performance to explore ways we relate to food will explore the spirit behind this complex relationship.
Eating is one of the most intimate things we do. It can be joyful, complex, excessive or obligatory. It can be nourishment we accept or reject. In Is it Alright…?
This will take place on March 30th and March 31st, 2007. For details, visit the Healthy Sensuality post. [click to continue…]
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I was just introduced to a new gluten-free ingredient on Stef Patag’s blog Noodles and Rice. It is called Ube powder, and is basically made from purple yams. I suppose any colour yam will do, but then it wouldn’t quite be Filipino, and would lack the “what the heck is that” factor at parties.
I’ve not tried this yet, since I only just found out about it, but I will have to obtain some of this gluten-free ingredient and cook some up!
The recipe on Stef’s block calls for milk, so it will need a lot of modification to make it milk-free as well, which will make it significantly different from the original.
So I guess I’m back to an ingredient I have actually heard of (yams), but with a different colour (purple) and made in to desert (novel to me). Still interesting!
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Wheat is hard to substitute for in my opinion. I think more in terms of replacing it with other types of foods rather than substituting some other ingredient for wheat and pretending to make the same thing. Here are some alternative carbohydrates to use as the basis for a meal, rather than wheat:
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The book section is sub-divided by category. The categories are listed below. There are books about allergies, as well as health in general. The healthy you are, the better you will feel, and that’s what it is all about! Presumably you will be better able to manage your allergies and be less likely to develop new allergies if you are healthy. Food is an important part of health, which is why books about food are included.
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Whole grains are nocturnally superior to grains that have been processed in any way. The more the grain has been processed, the more nutrition it looses.
If you process the grain yourself, and then eat it immediately, then you are OK. After all, when you chew something, you are already starting to process it.
For example, if you mill your own flour directly from whole grains, and then bake with it, you will have minimized oxidation; oxidized food degrades food quality.
If you are allergic to wheat, you may find this list of alternative whole grains to be helpful:
Notes:
* There is some debate in the celiac community as to whether oats are or are not safe if you suffer from celiac disease.
** Not suitable for people suffering from celiac disease.
What to do with them? Check out this gluten-free breakfast recipe.
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