While it may be in the 90s here in Los Angeles, I’m still rocking the fall spirit. And seasonal spirit is expressed nowhere better than in the food we eat. It’s pumpkin season, alright! I’ve got four large gourds sitting on my front stoop, and a variety of smaller pumpkins all around the house. I’m also thinking about all the lovely things we can make with pumpkin. (for example, that nice looking Pumpkin Pie Smoothie from last week’s Allergy-Friendly Friday roundup!)
The following recipe is a hearty allergy-friendly gluten-free take on pumpkin soup. I’ve added sunflower seed butter for extra protein, making it more of a complete meal than just the starter that soup usually gets billed as. The cool coconut milk yogurt is the perfect finish to this lovely rich orange soup, and chives or green onions seal the deal. (more…)
Today’s recipe for Allergy-Free Roasted Asparagus Soup marks the beginning of a series of recipes I’ll be posting over the next several weeks, to help make it easier to celebrate an allergy-free Easter and Passover.
Springtime to me means merging the best of my varying culinary background. With a mother of Roman Catholic and Protestant decent and a Jewish father, I grew up celebrating both Christian and Jewish holidays. To complicate matters further, my father is half Ashkenazi (Jews of Central, Northwestern and/or Eastern European descent) and half Sephardic (Jews of Spanish and Portuguese descent). This hybridized childhood strongly influences my cooking today. You will find that the following series of recipes are suitable for either Easter or Passover dinner. Plus, they take advantage of seasonal farm-fresh ingredients to guarantee a healthy, wholesome allergy-free spin on your favorite old-fashioned standards.
Sometimes the challenge of eating allergy-friendly and gluten-free is all about making smart choices. You begin to look at certain types of cuisine with a fresh eye because they just might be naturally free of certain allergens. For example, Mexican food relies heavily on the gluten-free grain corn. So it’s a pretty safe bet that you can find traditional recipes that are already gluten-free. This lovely Mexican chicken soup derives from the Yucatan, and is naturally allergy-friendly. If you choose your chicken stock wisely, it’s also easily gluten-free.
If you are allergic to corn, but can eat gluten, instead of corn tortillas, swap out regular flour tortillas. And if you can’t eat either, well then, try my recipe for gluten-free (corn-free) tortillas, here.