Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non-vegetarian and vegetarian recipes for people with food allergies and food intolerances.
by
Book Cover & Preview Text
For those of us who suffer from food allergies and food intolerances, it is difficult at times to make the simplest of meals, let alone eat out at a restaurant. We are the ones who are allergic to dairy, wheat, eggs, corn, sugar and soy; and the list goes on. Newly diagnosed with these food allergies can leave you at a loss as to what to eat and how to prepare it. So if you have you just discovered that you have food allergies, or food intolerances, or know someone who is struggling with what to eat because of diet limitations, then here is the cookbook for you!
Quinoa Salad Recipe
Free of dairy products, wheat, yeast, corn, sugar, eggs, soy, nuts and gluten.
Ingredients:
1 cup quinoa (250 ml)
2 cups water (500 ml)
1/2 tsp sea salt (2 ml)
Dressing:
1 tsp sea salt (5 ml)
1/3 to 1/2 cup olive oil (75 to 125 ml)
1/3 cup lemon juice (75 ml)
2 cloves garlic, minced
1/2 cup fresh mint, finely chopped (125 ml)
2 cups fresh parsley, finely chopped (500 ml)
1 bunch green onions, finely chopped
1 carrot, diced
1 red pepper, diced or 2 tomatoes, diced (optional)
Wash quinoa well and drain. In a pot, cover quinoa with 2 cups (500 ml) water and 1/2 tsp (2 ml) sea salt, bring to a boil, and simmer for 15-20 minutes. Once done, fluff cooked quinoa with a fork and set aside to let cool.
Mix dressing ingredients together in a bowl and pour over the cooled quinoa; mix well and refrigerate.
Serve on a bed of lettuce with radicchio, or just on crackers or bread.
Select Format
Book Details
About the Book
Are you frustrated and overwhelmed with trying to prepare meals that are free of wheat, yeast, eggs, dairy, gluten, soy, corn, and sugar?
Are you tired of being on a "special diet"? Why don't the recipes you make taste yummy?
Well, here is the cookbook for you! It contains:
• Easy, delicious recipes that will appeal to everyone in the family—and your guests will never know they are eating allergen-free food.
• A useful introduction and guide to food allergies and intolerances
• A quick guide to natural food chemicals, food additives, food families, and rotation diets.
• Substitutions and alternatives to common foods that you need to avoid.
• Recipes that are low in sugar and cholesterol and are great for those following diabetic, candida, allergy-free, or heart-smart diets.
"This cookbook is so well thought out that it likely will inspire the reader to make these tempting recipes. Shirley has found many creative ways of bringing all kinds of healthy food into the daily diet, with lots of good ideas on how to combine them."
—Dr. Jennifer Armstrong, MD, associate of American Academy of Environmental Medicine
“Shirley’s gluten-free, blueberry muffins are my favourite, they’re the best.”
—Sophia age 7
About the Author
Shirley Plant has studied in the field of nutrition for many years. Diagnosed with chronic fatigue syndrome, fibromyalgia, and multiple food and environmental allergies, Shirley understands firsthand the difficulties of trying to plan creative, nutritious, and affordable menus while having to avoid such common foods as wheat, dairy, eggs, corn, gluten, and sugar, just to name a few. But through understanding, education, and a keen interest to help people find food alternatives to fi t into their life schedules, Shirley has developed an expertise and reputation in dietary design, customized recipes, and menu-planning. For more information, please visit www.deliciousalternatives.com.