The Whole Foods Allergy Cookbook

200 Gourmet and Homestyle Recipes for the Food Allergic Family

allergy cookbook

Thursday, May 31, 2007

Hi Readers:

Thanks for the new requests! I will try to come up with some great new recipes for you all. Lauren, I can't promise on the Irish Soda Bread, but I will try!!! Have you tried putting vinegar or lemon juice in rice milk to sour it? That would work like buttermilk.

Re: FOOD NETWORK, I encourage you to email them with your request. Tell them how much you'd love a show hosted by me. I went in and pitched a show to them last fall (backed by a great production company called "True Entertainment") and was told that Food Network's viewers don't care about health issues, and therefore they weren't interested in anything having to do with food allergies or health in general. What they care about is BUTTER, CREAM, SOUR CREAM, MAYO, CHEESY PASTA, and all the other indulgences they can turn into food porn. Additionally, I taped a special for them a year ago, produced by Al Roker Productions, called "Edible Enemies". It was an hour long special about food allergies. But Food Network has NEVER AIRED IT!!! So please, request programming about food allergies. I'm raring to go with a TV Show. I would love to do that.

I've been a little behind on answering comments, so briefly -- I'm working on that nut-free carrot cake recipe. It will be in the new book. Anyone who wants to email me should feel free, my email address should be next to my profile, but just in case it's not working, my email is

I'm sorry, I don't have any recipes for irritable bowel syndrome, but I'd suggest cutting down on gluten.

For anyone not on the mailing list, the following is a great resource from their e-letter.

By Kim Koeller and Robert La France

Allergen-free foods are starting to reach the mainstream and the food industry is beginning to hear our needs! We hope that you are as excited about being able to open pre-packaged individual-serving size allergen-free snacks while on-the-go as we are. Finally, no more putting allergen-free foods in zip lock bags to carry with you!

Some delicious travel-size allergen-free snacks that are manufactured in peanut and tree nut-free facilities include:

  • Cookies & bars from Enjoy Life Foods ( - free of corn, dairy, egg, fish, gluten, peanuts, shellfish, soy, tree nuts, & wheat
  • Cookies from Gak's Snacks ( - free of dairy, eggs, peanuts, tree nuts and wheat
  • Cookies from Moonpie ( - free of eggs, milk, peanuts and tree nuts
  • Cookies and popcorn from Divvies ( - free of dairy, eggs, peanuts and tree nuts
  • Snack bars from No Nuttin ( - free of dairy, egg, gluten, peanuts and tree nuts
  • Snacks including those baked, fried and air- popped from Robert's American Gourmet ( - free of gluten, peanuts and tree nuts
  • Soy nut butter snack from I.M. Healthy ( - free of dairy, egg, peanuts, sesame and tree nuts
A sampling of allergen-free candy and chocolates that are manufactured in peanut and tree nut-free facilities include:

Some allergen-free snacks are manufactured in shared facilities, which is an indication that your allergen may be present in the factory and processed on the same production lines. Many companies will sanitize machines in between products, so you will want to check with the company if the allergy is more severe.

A sampling of these snacks include:

A short-list of delicious individually packaged allergen- free cookies that are also manufactured in shared facilities include:

We hope that you take the opportunity to enjoy these goodies, depending upon your specific allergen concerns, while at home, on-the-road or anywhere your life may take you!

Remember that as of January 1 2006, the US Food Allergen Labeling and Consumer Protection Act (FALCPA) went into effect. The presence of eight allergens including: dairy, eggs, fish, peanuts, shellfish, soy, tree nuts and wheat are now declared on ingredient lists. However, those following a gluten-free diet have not had their concerns sufficiently addressed since wheat, and not gluten, is included in the current allergen labeling. The Food and Drug Administration (FDA) is currently developing a definition for the term "gluten-free," as there is currently no approved legislature for U.S. food manufacturers or consumers.

In addition, companies are not required to label for potential cross contamination or "traces" of an allergen. If you are unsure about the ingredients of any product, it is always best to contact the manufacturer.

Therefore, always be sure to read product labels diligently wherever you might be, around the corner from your home or around the world, to ensure safe allergen-free eating anywhere!



Thursday, May 17, 2007

Hi All:

Thanks for all the feedback and requests on recipes for the new book. It's really helpful. And to the vegan who thinks I'm a sellout for eating meat, you too will be accounted for, even though you're a little HARSH!

Here are my feelings about meat: I haven't eaten meat in 5 weeks. I don't always love it either, and believe me, if you read my column on, you'll know I have major issues with meat farmings impact on the environment and our health. I go through phases. But for somebody on a completely hypoallergenic diet, it is very hard to get enough protein if you don't eat meat (especially for a breast-feeding mother!!) If you already can't eat dairy, eggs, soy (which means no tofu, tempeh, or texturized veg protein), wheat (that means no seitan!), tree nuts, peanuts, fish and shellfish, where do you turn? Many people on avoidance diets are also told to eliminate or limit seeds and legumes as well. So what is left? I've racked my brain for alternatives, but came up empty. You just can't eat enough quinoa and broccoli to make up the difference. Truly, give me a high protein source other than meat, and these above mentioned allergenic foods and I will be in your debt forever.

Anyway, speaking of Vegan, for those who CAN eat SOY, try the following yummy recipe, by "Veggie Annie" from Lime. Most tasty tofu recipes are deep fried, so it was wonderful to find a low-fat one like the following. It's dairy-free, wheat-free, gluten-free, egg-free, nut-free. For some strange reason, they don't give proportions, so I adapted it. See my suggestions/ instructions below.

Cut and paste this into your browser to link to this short informative video.

Serves 2
I used 1 package of extra firm tofu, 1 Tbsp. olive oil, 1 1/2 Tbsp. reduced-sodium tamari (tamari is wheat-free, try San-J), 1 medium yellow onion, 5 cloves garlic. I baked it at 375 degrees for 2 hours (instead of the recommended 1 1/2). I also tossed it gently with a spoon every 1/2 hour, to brown on all sides. I served it over quinoa instead of couscous, because quinoa is gluten-free and higher in protein. To make quinoa, combine 1 cup quinoa with 2 cups water, bring to a boil, reduce heat to low, cover and simmer about 10 minutes until water is absorbed and outer ring of grain is visible (you'll know what I mean when you make it). Divide quinoa between 2 plates, top with baked tofu, and then with halved cherry tomatoes (about 1 cup). Sprinkle with fresh herbs of choice. Serve with a green salad. YUM.