The Whole Foods Allergy Cookbook

200 Gourmet and Homestyle Recipes for the Food Allergic Family

allergy cookbook

Monday, February 27, 2006

To everyone who missed the ABC segment on The Whole Foods Allergy Cookbook, which aired Monday, February 20th, I'm sorry not to have posted about it. But mark your calanders, because I'm going to be on MARTHA STEWART, Wednesday, March 22nd! See below for a new list of events.

Again, please note that I am now being sponsored by Spectrum and will be giving out coupons for Spectrum products, as well as free samples of my food.


THURSDAY, MARCH 2nd, 11AM-1PM

Mrs. Greens Natural Market, Larchmont
2460 Boston Post Road
Larchmont, NY 10538

Book signing and samples.


SATURDAY, MARCH 4th, 1PM-3PM

Borders Books & Music, Wilton, CT
14 Danbury Rd
Wilton, CT 06897
(203) 834-0600

Book signing and samples.



MONDAY, MARCH 6th, 9AM-11AM CANCELLED!!!!!!

Equinox Fitness Club, Scarsdale
800 White Plains Road
Scarsdale, NY 10583

Book signing and samples.


TUESDAY, MARCH 7th, at 7PM

HTA of New York
629 Fifth Ave
Pelham, NY 10803
914 738-8370

I will speaking, along with CHRISTINE FUSILLO, M.D., Chief of Pediatric Allergy, Westchester Medical Center. We will be talking about FOOD ALLERGIES and ALLERGEN-FREE COOKING. Also, book signing, and samples.


SATURDAY, MARCH 11th, 12PM-3PM

Natures Temptations, Cross River
890 Route 35
Cross River, NY 10518

Book signing and samples.


WEDNESDAY, MARCH 22nd

MARTHA STEWART SHOW
check for local times


come back soon for some new recipes. i've just been a little busy:)

13 Comments:

  • At 2:51 PM, Anonymous BobbieJo said…

    Cool. I'll watch.. you have a wonderful cookbook.

     
  • At 3:51 PM, Anonymous Anonymous said…

    Congratulations for getting on Martha Stewart!

     
  • At 6:33 AM, Anonymous Sara said…

    Wow, congrats for getting on Martha. I will have to tape it that day. :)

     
  • At 7:35 AM, Blogger beth said…

    At my daughter's 15-month checkup last week, the pediatrician discovered that she has lost a little weight. She is a picky eater and has become much more active since her 12-month visit (nonstop activity, it seems), but the pediatrician felt that the weight loss was caused by something else--probably celiac disease (basically, allergy to gluten) or some other food allergy. She is running a number of blood tests, but we don't have the results yet.

    My daughter has never eaten nuts or fish, but she has eaten dairy, wheat, and eggs and has never had any of what my husband and I think of as classic allergic reactions--rashes or gastrointestinal problems. In your experience, could weight loss alone be a sign of an allergy?

     
  • At 8:03 PM, Blogger Cybele Pascal said…

    Hi all:

    Thanks for the support!

    To Beth:

    Weight loss is often a symptom of celiac. I've never heard of it being related to other food allergies unless there are gastrointestinal symptoms. for example, my son had weight loss but he had reflux and bloody diarrhea which caused him to lose weight. I wish you luck. Just know, if it is food related, you will be able to fix the problem by removing the offending foods!

    best,

    Cybele

     
  • At 11:43 AM, Anonymous Julianna said…

    I have your cookbook and think it is great. But I am somewhat confused about alcohol. Is Marsala wine truly free of top 8 (I've heard things like wine has dairy in it etc.) Is there a specific brand that you know that is top 8 free?

     
  • At 10:43 AM, Anonymous Jodi said…

    I purchased your book and think it looks great. We made one of the rice recipes last night and loved it. However I am confused about safflower oil. I now see you are sponsored by Spectrum, their safflower oil is labeled for potential cross contamination/shared equipment with peanut oil. Do you have any ideas for a safflower oil that is not on shared equipment. Hollywood brand is on shared equipment as well. I am assuming that you are ok with the risk since you've taken on the sponsorship. We are not comfortable with the risk. Can you help with another brand suggestion or a sub?
    Thanks!

     
  • At 3:01 PM, Blogger Cybele Pascal said…

    Dear Julianna and Jodi:

    I'm going to respond to you both in one post. Hope that's okay!

    Julianna:
    Re: Marsala, it is a wine from Sicily, and it is made with grapes. I have never heard of a wine that has dairy in it. One should avoid "cooking wine" at the grocery store, because it often has preservatives in it. But if you buy your wine, or your Marsala, or Madiera at the liquor store, it's made with grapes, and as far as I've ever heard, grapes alone.

    Lori:

    Re: Spectrum. Spectrum maintains strict regulations for Nut Oil contamination. They do process nut oils, but they have stringent cleaning practices, and stand by that. I am comfortable using their oils, but understand if you are not. I just checked a bottle of Hollywood Safflower oil on my shelf, and there is no mention of nut oil. Are you sure about this? I will check around for other brands, and hopefully will get back to you with news soon.

    all the best,

    cybele

     
  • At 7:35 AM, Anonymous Jodi said…

    Yes, I am sure about the Hollywood brand. It is not labeled but I spoke to a customer service rep myself on 3/2 who advised that they use "shared lines" with peanut and nut oils. He advised me not to use the product if I was concerned about cross contamination. Thank you for the reply. Do you have a suggestion for a resonable sub in your recipes? Would a light olive oil work?

     
  • At 11:50 AM, Blogger Cybele Pascal said…

    Dear Jodi:

    I spoke with Spectrum again today and this is what they say: They bottle in the same facility with nut oils, but they don't share equipment. The Spectrum Naturals Organic Shortening I use, that's made in Columbia from palm oil, is not processed in a facility with nut oils, so you can still use that with confidence. I am going to do a little more research for you about other oil producers and see if I can come up with a safer one for you. In the interim, i suppose you could substitute a mild olive oil for the safflower oil, but I would highly recommend using regular olive oil, instead of extra virgin. Extra virgin often has such a grassy aftertaste, which you really don't want in baking. I'm glad you asked this question, as I'm sure it's on a lot of people's minds.

    all the best,

    cybele

     
  • At 12:03 PM, Anonymous Jodi said…

    Thanks for following up on this. We have been enjoying this cookbook and have already tried five recipes that have been terrific!

     
  • At 9:26 PM, Anonymous Anonymous said…

    I agree with the above comment.Need to finish my article on ionic air silent purifier.Thanks Amigo,ionic air silent purifier.

     
  • At 9:19 AM, Anonymous Anonymous said…

    I just saw you on Martha. Great Job! You did mention that you don't think people could be allergic to sugar and , unfornately, I am case in point to the opposite. I was allergic to cane sugar my entire childhood and my blessed mother used beet sugar as a substitute(this was in the 60s and 70s, when it was VERY HARD to find any substitutes). YOur ideas were great and appreciated, as my 7 1/2 son was diagnosed with mulitple food allergies @ age 5 and I had to figure out substitutes myself(egg, dairy, soy, peanuts, tree nuts, beef, fresh tomatoes and strawberries). Our allergist is great at diagnosing, but wasn't able to give me any help otherwise. I am still allergic to egg,all nuts, and shellfish, so some of the substitutions were not difficult. The soy was the stinker. THanks for your encouragement. Nice to know another Mom has similar struggles.

     

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