The Whole Foods Allergy Cookbook

200 Gourmet and Homestyle Recipes for the Food Allergic Family

allergy cookbook

Wednesday, May 31, 2006

SOME GREAT NEWS, and some NOT SO GREAT NEWS

First the great news, because I like to start out on a positive. I have once again confirmed that SPECTRUM ORGANIC SHORTENING is manufactured in a facility that is peanut-free and tree nut free. Though some angry consumer wrote the opposite in an Amazon review, claiming it's processed in a facility with nuts and peanuts (a bold-faced lie, for no good reason!!) I spoke with their parent company, Hain Celestial this morning and they once again stated that it is produced and packaged in a tree nut-free, peanut-free facility. The reason this is such great news is that this is the only dairy-free/soy-free shortening I've been able to find for baking, and it is also organic, non-hydrogenated, and trans-fat free. So please don't listen to these alarmists who are making untrue claims on Amazon. You can't always believe everything you read, and always check for yourself!!

Now here's the not so great news. I went back to read comments on an earlier post and noticed what Adrienne had written about Arrowhead Mills. Though they don't list a warning about processing in a facility with peanuts and tree nuts, I decided to call them this morning. Unfortunatly, Arrowhead Mills Cereals are not produced on Dedicated Lines (and for anyone who wants to know about what that is, check back soon, I'm writing an article about labling which I will also post here). They do practice GMP (Good Manufacturing Practices), however, and feel the risk of cross-contamination is low. But they can't promise you.

I think I will test some of my recipes that use cornflakes with Perky's O's or some of the other cereals. Check back in the next few days for updates on that. Perky's are part of Enjoy Life now and are allergen free, and made in dedicated facilities.

What else.... well somebody asked what my family ate for Memorial Day. I did grilled corn brushed with lime juice/olive oil, salt, and chili pepper flakes (very yummy), and a lentil/quinoa salad (also very yummy), and buffalo burgers. But the special thing I made was my chocolate cake (recipe is in my book, and I make it with the oat flour/barley flour combo). First of all, I used pears instead of applesauce, because I was testing for a person with an apple allergy. Earth's Best Pears (yes, it's baby food) work just great in place of apple sauce for baking, if anyone else needs to substitute. Then, because I'm out of "Better Than Milk Rice Powder", I used the Cherrybrook Kitchen Vanilla Frosting Mix. My family all agreed it tasted just like the inside of an Oreo. Pretty yummy. But then, because I'm a chocoholic, I also made the Enjoy Life chips into a frosting following their recipe on the bag, which just combines the chips with rice milk. It didn't really firm up like frosting, so I dribbled it on top of the vanilla frosting in a pretty spirally pattern. YUMMY!!!! Highly recommended for kids and grown-ups!

p.s. Thanks to Nancy for her really interesting info on GMO Corn Crops!!!!! This requires further study, as I for one believe there is often a relationship between GMO foods and food allergies.

22 Comments:

  • At 5:31 PM, Anonymous jane said…

    Your seasonning for grilled corn sounds great. Do you put it on before or after cooking? I'm from the school of grilling corn in its damp husks and adding seasoning after it's cooked.

    I tried your spaghetti and turkey meatballs and it was really good!

     
  • At 6:15 PM, Anonymous Anonymous said…

    thank you for always providing us with your insight and help! i, for one, appreciate it immensely. you seem extremely educated and dedicated to this field and i wish you all the luck in your future endeavors.

     
  • At 1:45 AM, Anonymous Kate said…

    Hi Cybele,
    I'm not sure if you can help, but I figured I could ask for your insight.
    I've been battling migraines for the last 8 years. I finally got them under control until this past weekend. I went to a cookout and I really didn't eat anything that was prepared. I figured I'd play it safe and have a little bit of corn, hamburger, and salad w/crab. All of which I haven't had for 3 years. [Especially meat since I tried to get away from all red meat.] I left about 4 hours [give or take] after eating, and I got a server migraine on my drive home. To the point I almost had to pull over. It's going on 3 days and the migraine is still going strong, would it be considered a food sensitivity/allergy, or just a coincidence?
    Sorry for the long post

    ~~~Kate~~~

     
  • At 9:06 AM, Blogger Cybele Pascal said…

    Dear Jane:

    I take off the husk. I put the corn on the grill and brush it with seasoning while it's on. Then I baste it about two more times while it's cooking. And whoops, I forgot to add that I put garlic in it too.

    Thanks anonymous for the support!

    Dear Kate:

    I'm not a doctor, but that sounds like a food allergy or sensitivity to me. I had the same thing happen to me twice last month. First, I ordered a sushi roll that was supposed to be made with freshwater eel (a freshwater fish that I can eat). But after a couple of bites, I realized it was in fact made with shrimp. I was sick for 3 days -- horrible migraine, the most intense stabbing pains in my stomach, just awful. It was from the shrimp. Then my husband made us burgers which he seasoned with porcini mushroom seasoning. I had a horrible migraine from that as well. I checked the ingredients on the porcini mushroom seasoning, and one of them was "natural flavors". In plain English, that often means MSG. Yours could certainly be from the Crab. Or perhaps to something in the burger. People often flavor burgers with Worchester sauce, which has both soy and anchovies in it -- two offending foods. So sorry to hear about your migraine. They are just the worst!

    Be well,

    Cybele

     
  • At 10:16 AM, Anonymous Jenny said…

    Cybele -

    I'm in love with cooking and although I am personally fortunate to not have food allergies, I find your recipes and advice very interesting and helpful! The recipes are always so yummy and I'm always checking this blog for new updates! A question though: what is your favorite food to make or eat? Thanks and keep up the excellent work.

    A fan of yours,
    Jenny

     
  • At 10:07 AM, Anonymous Amy said…

    All of your memorial day recipes sound great. My mother and i own a cake shop in florida and we usually use a butter cream frosting for our cakes but we've been looking at the local health food stores lately for iceing substitutes cause our buttercream has almond extract in it and so many customers have nut allergies. Can your recommend some good chocolate and vanilla iceing mixes we could look into? Any help would be great.
    Amy

     
  • At 11:42 AM, Blogger Nancy said…

    Hi Cybele,

    Your welcome about the corn crop information! I love research and asking people questions. I'm such a geek!

    You mentioned somewhere that you might be developing something for the Food Network. Was that for a Special or for your own show?

    It seems so overwhelming to me that to go organic/gmo/allergen-free many things need to be made from scratch and are more costly/harder to find than their "mainstream" counterparts. I can't even find "better than milk" in the rice formula. I'm only finding the soy. I'm really, strongly considering doing this for me and for my family. Maybe our asthma will go away. Maybe a show dedicated to this field might open things up.

    I'm sure many people who read your blog would support you in creating a show. Just point me in the direction of a petition/email address for the head of programming at the Food Network and I'm there :).

    Nancy

     
  • At 3:31 PM, Blogger Cybele Pascal said…

    Dear Amy:

    You can try the Cherrybrook Kitchen frostings. They have both chocolate and vanilla. They are made in a dedicated nut free facility. I just bought the chocolate frosting at Whole Foods. Do you have one near you? If not, go to Cherrybrook Kitchen's website, I'm sure they can direct you to a local retailer.

    Hi Nancy:

    I did a special for the food network called Edible Enemies, which will be airing some time next year. I also have a development deal with a production company to develop a cooking show on healing foods, which we will try to do on the food network (or some other such network). No petitions as of yet, but good reviews on Amazon will always help! If you feel so inclined, please write a review of my book there.

    You can order the better than milk rice powder online, if you can't get your local health food store to order it for you. I need to order some myself. Here are two links.

    http://www.americanspice.com/catalog/search.html?SEARCH=21&WORDS=better%2Bthan%2Bmilk%2Brice%2Bpowder&_ssess_=SEARCH_ENGINE

    http://www2.shopping.com/xPO-Better_Than_Milk_Enriched_Rice_Powder_Bulk_21_4_oz

     
  • At 3:33 PM, Blogger Cybele Pascal said…

    Hmm, that link didn't work out so well. Well, you can just google Better Than Milk Rice Powder and it will lead you to the links. :)

     
  • At 2:42 PM, Anonymous Anonymous said…

    Thanks!

    Nancy

     
  • At 1:10 PM, Anonymous Anonymous said…

    Hello - I saw on a previous post somewhere, that you used Cherrybrook Kitchen's Vanilla Frosting. I bought it, despite the fact that it requires 2 1/2 sticks of butter! What did you use for the butter?

     
  • At 3:29 PM, Blogger Cybele Pascal said…

    Hi Anonymous:

    re: Cherrybrook Kitchen's frosting, I used Spectrum Naturals Organic Shortening which is a SAFE Dairy-free and Soy-free shortening, and is processed in a nut-free, peanut-free facility (for those concerned about cross-contamination). Enjoy! Tell us if you too think it tastes like the inside of an oreo.

    cybele

     
  • At 7:02 AM, Anonymous Amy said…

    Thanks for the reply. There is a whole foods next to us from what i hear but the closest i know of is in Orlando and we're beach side. I have never heard of the cherry brook site but i'll be sure to check it out. Do you know anything about substitutes for cream cheese iceing?
    Amy

     
  • At 8:46 AM, Blogger Cybele Pascal said…

    Dear Amy:

    Check out http://www.veganchef.com/may_7_2001.htm

    there's a recipe for vegan cream cheese frosting. you can also just google vegan cream cheese frosting. there are many recipes using tofu.

    best of luck!

    cybele

     
  • At 11:18 PM, Anonymous Anonymous said…

    For what I have seen, this site is not bad at all
    - allergycookbook.blogspot.com 5
    spaghetti alla carbonara

     
  • At 10:00 AM, Anonymous Anonymous said…

    Nice! Good stuff, Thanks much!
    - www.blogger.com x
    spaghetti alla carbonara

     
  • At 6:00 PM, Blogger cordelia said…

    hi I'm a 32 years, had become Moderately allergic to soy (this alletgy Caused me Hives from head to toe it was really painfull) after then birth of my daughter, and my child(2)and my daugther is allergic to milk, she only drinks soy milk, so I've the venom in my hosue for both, by now I 've taken control over my allergy with a soy free diet but with a daugther allergyc to milk is very dificul to me to cook , help please!

     
  • At 6:00 PM, Blogger cordelia said…

    This comment has been removed by the author.

     
  • At 6:00 PM, Blogger cordelia said…

    hi I'm a 32 years, had become Moderately allergic to soy (this alletgy Caused me Hives from head to toe it was really painfull) after then birth of my daughter, and my child(2)and my daugther is allergic to milk, she only drinks soy milk, so I've the venom in my hosue for both, by now I 've taken control over my allergy with a soy free diet but with a daugther allergyc to milk is very dificul to me to cook , help please!

     
  • At 10:11 PM, Blogger Maepearl said…

    Hello,
    My great nephew is allergic to all soy and egg products. He can't eat products using shortening and gets upset. He wants cookies and pies like the other kids have at lunch. I have a few cakes that are soy and egg free, but need a good cookie recipe.I found a egg free oatmeal raisin cookie on the internet earlier and followed the recipe to the tee. I had to bake it for 25 minutes instead of 15 minutes. I'm letting the cookies cool right now to see the results. My nephew's birthday is Saturday. He will be five years old. Please help.

     
  • At 10:27 PM, Blogger Maepearl said…

    Hello again,
    I just finished cooling the egg free oatmeal raisin cookies. They are delicious. I'm going to make him some hamburger buns and I need an easy egg free mayonnaise to make chicken salad. He can't eat mayonnaise because of the eggs and soy. Do you have an answer for me? Help!

     
  • At 1:21 AM, Blogger Maepearl said…

    Hello,
    My great nephew is allergic to all soy and egg products. He can't eat products using shortening and gets upset. He wants cookies and pies like the other kids have at lunch. I have a few cakes that are soy and egg free, but need a good cookie recipe.I found a egg free oatmeal raisin cookie on the internet earlier and followed the recipe to the tee. I had to bake it for 25 minutes instead of 15 minutes. I'm letting the cookies cool right now to see the results. My nephew's birthday is Saturday. He will be five years old. Please help.

     

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