Last weekend, I attended a cooking class titled “Eating Around the Top 8 Allergens”.
In case you’re not familiar, the usual list typically includes the following:
Wheat Dairy
Eggs Peanuts
Soy Tree Nuts
Fish Shellfish
Sometimes – depending on the source – you will see foods like Corn on the list, as well.
Notice how every single one of these foods – with the exception perhaps of Fish & Shellfish – is pervasive in our diets.
We’re not always aware of this, until the day we are told to no longer eat Gluten or Dairy.
Then we find out that ingredient is seemingly in everything!
So, the goal of this class – according to the description – was to “demystify food allergies and introduce us to a world of delicious, non-allergenic foods.”
It didn’t matter whether you were recently diagnosed, or living with allergies for awhile.
I fell into the latter category, of course, and was struck by two things during the two and a half hours I spent in the classroom.
There are Always Fabulous New Ideas and Solutions.
Yes, even when you’re feeling down in the dumps, and possibly deprived as a result of your food restrictions – there are always new possibilities just around the corner.
As long as you are open-minded, you will not only glean new ideas, but most likely discover new foods that you may or may not have know existed.
You might even find that certain foods you disdained in the past can be quite delicious when properly prepared.
All this is to say:
There Is Strength in the Classroom
Misery loves company, as the saying goes.
But when you surround yourself with people who are in the same boat you are, you will be a lot less miserable.
That is why I encourage you to seek out local support groups, and even attend a class or two that is focused on dealing with food allergies.
Our local co-op even holds store tours for those on the Gluten-Free diet – so you never know what resources might be available to you in your area.
Personally, I love the synergy from being among a like-minded group of people who have similar needs.
There is an instant understanding.
The conversations go something like this “My doctor told me to avoid tomatoes, rice and gluten.”
Another person might say “I can’t eat gluten, dairy or eggs.”
The thing is, we get it.
We absolutely understand what the other person is going through.
For myself, my most pressing concern had to do with the upcoming Mother’s Day weekend and the huge focus on Mother’s Day Brunch.
The challenge, whether you are dining at a restaurant or someone’s home, is always – what to eat?
When you rule out Gluten, Dairy and Eggs there isn’t a whole lot left.
(It’s fairly common, by the way, for someone who is Celiac to be intolerant to Dairy as well).
So, I posed the question to the group and got lots of feedback, everything from a fruit tray with a creamy dip to chicken kebabs.
The key here – if you’ve been invited to a Mother’s Day Brunch this year – is to bring food that YOU can eat.
Never mind everyone else.
OK, yes, it would be nice if others at the gathering could also enjoy your offering, but this is one time you need to think of yourself first.
Because, not only are you special but you deserve the extra attention!
In honor of Mother’s Day, I decided to share with you a recipe for Bobotie.
This is a delicious, meat-based casserole that I first encountered years ago when I was a guest at someone else’s home.
In fact, I thought it was so delicious, I asked for the recipe on the spot, something I don’t often do.
This would be a great addition to any buffet, whether a Brunch or potluck. Just be sure to use Gluten-Free bread and you’ll be good to go.
To all the moms out there, Happy Mother’s Day!
BOBOTIE
1 lb. lean ground Beef or Turkey
1 lb. ground Lamb
1 onion, chopped
2 cups grated Carrots
½ cup Raisins
1 cup Mango Chutney
4 tbsp Apricot Jam
3 tbsp Curry powder
1 tbsp Turmeric
2 beef stock cubes, crushed
½ cup Olive Oil
3 Eggs, beaten*
2 slices Gluten-Free Bread soaked in:
1 cup Milk (or dairy-free substitute)
2 tbsp Vinegar
4-6 Bay Leaves
Garnish: chopped Parsley
In a large saucepan, saute the onions in the oil until golden brown. Add meat, raisins, carrots, turmeric, vinegar, chutney, apricot jam, curry powder and beef stock cubes.
Cook until meat has browned, and the stock cubes have dissolved.
Add the soaked bread slices and milk, breaking up the bread as you stir it into the mixture and continue to cook on low heat.
Transfer the mixture to an ovenproof dish. Pour the beaten eggs* over the top – do not stir. Garnish with bay leaves.
Bake for 1 hour, or until top is golden brown.
Makes 8 generous portions.
Note:
For a smaller gathering, the casserole can easily be divided in half – although leftovers are also good!
*Egg Substitute: I recommend using Egg Replacer for the equivalent of 3 eggs – 2 ½ tbsp Egg Replaced to 6 tbsp water
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