This week, I had the pleasure of a visit from Lori Corbin – The Food Coach from ABC7 here in LA. I’ve been hoping The Food Coach would pay me a visit since my last book, so was really thrilled when I got the call that Lori was coming over to check out my new Allergy-Friendly Asian recipes for Chinese New Year, from my new book Allergy-Free and Easy Cooking. For more about the interview, and the recipes featured in this video, plus tips on how to celebrate an allergy-free Chinese New Year, please see the article here.
To purchase, or find out more, Allergy-Free and Easy Cooking
Allergy Friendly Friday
This is the first Allergy-Friendly Friday post of the new year. I don’t know about you, but I need to revamp my diet a bit after way too much celebratory eating and drinking. I don’t really fit into my pants right now. At least not my muffin top. Tomorrow, I go back to Los Angeles, and I am promising myself a little healthy restraint. Can you help me out by posting your lightest, healthiest, most diet-friendly allergy-free and gluten-free recipes? I would be so grateful! (more…)
Allergy Friendly Friday
I’m back in LA, slammed with work, spending all my time in the kitchen. This isn’t a bad thing, so long as I’m not using the oven, which heated to 450 on a 95 degree day is a bit of a bummer. I prefer to keep my head in the fridge.
My kids are having a different kind of August. They are at surf camp in Malibu every day. I wish I were still a kid sometimes. (more…)
Allergy Friendly Friday
It’s the last day of my vacation. This is a picture of my son Monte and his friend Milu hugging the canoe. Tomorrow I fly back to Los Angeles, and Monday I get back to finishing the first draft of my new cookbook, which is due right after Labor Day (yikes!) I had thought I’d get a lot done here on the Cape. Wishful thinking! (more…)
Allergy Friendly Friday
Thanks for your comments last week on Allergy-Friendly Friday. I was very interested to learn which foods people find it hard to live without. Seems like white bread comes up over and over! I am happy that the No Tomato Tomato Sauce from Real Food Forager aready came in handy for Sara! (more…)
Several moths ago, I was sent some coupons from Tempt Living Harvest. Tempt is a line of Hemp based products, from a company out of Portland, OR (one of my favorite cities in the whole world!). I was excited about the opportunity to sample this line for several reasons. First, when my husband was on tour with his show RENT, traveling around the country, he relied on a daily shake made from TEMPT original protein powder to get him through the day. This really did happen before I was sent free coupons!
So they sent me the coupons, and then I forgot about them for a few weeks, was traveling, and am now finally writing my review. I was able to find the chocolate hemp milk, the original hemp milk, the hemp “ice creams” and the protein powders. I was not able to find their hemp oil, which I was really disappointed about! C’mon Whole Foods, get up to speed!
First, a little bit about this line. This is a line of dairy-free, soy-free vegan products that are also nut-free, and peanut-free. Please check the ingredients labels for manufacturing conditions to decide whether this product is safe for you or your family. One of the coolest things about this environmentally sustainable product line is that they use sunflower lecithin instead of soy lecithin. I love that such an ingredient now exists for the soy allergic and soy avoiders. How cool, right?
Now, on to flavor. What I love… I love these “ice creams”. They are smooth, with fantastic flavor. There is not a hint of ropey hempiness in them. They have everything an ice cream should, indulgent creaminess, and that “yum” feel as they melt in your mouth. My son Monte, who can’t eat dairy, was literally in love with the Chocolate Fudge. He said, “It’s frickin’ awesome!” That’s probably not appropriate language for a six year old, but it’s better than the alternative, right?
I really liked the Mint Chip as well. It’s light and refreshing, and I could probably eat the whole container pretty easily in one sitting, because hemp products have the perfect ratio of Omega 3 to Omega 6 essential fatty acids, making this frozen dessert, almost a “Health Food”!
While I liked the Vanilla Spice protein powder, I actually prefer the less sweet Original. It has a more neutral flavor and blends well with fruit. The Vanilla Spice has a distinct flavor, which is good, but pronounced.
My kids liked the Chocolate Hemp Milk, but not the original. I don’t think I’d drink it straight either, but it’s certainly great for baking with. It’s a protein-rich vegan milk for all your baking needs. It is also great in your smoothie along with the Original Hemp Protein powder, and a banana.
I am still hoping to find that Hemp Oil, and the Coconut Lime Frozen Dessert. Until then…. Happy hemp! What are your favorite non-dairy products? Do you use soy, or rice, or hemp? What do you pour on your cereal? I’d really love to know.
I’m very happy to announce my new partnership with Enjoy Life! We’ve teamed up to bring you a new monthly cooking show, called “Eat Freely with Cybele“. This internet based show is especially for people with food allergies and intolerances. Every single recipe is free of the top 8 allergens responsible for 90% of food allergies, and is also gluten-free, and sesame-free! Now, that’s my kind of cooking.
Please check out our first video, for Allergy-Friendly Pancakes. And join us on facebook too! Let me know what you think of this recipe, and what you’d like to see more of. Looking forward to helping you eat freely!
If you’re looking for a great vegan Gluten-Free flour tortilla recipe, that doesn’t crack, with great wholesome flavor, then look no further! These also freeze really well, so make up a big batch, freeze the extra, and defrost on demand with 20 seconds in the microwave.
MAKES 4 8-INCH TORTILLAS
These whole grain Gluten-Free Flour Tortillas are nutritious, versatile, low fat, and fun to make. Â Many of my readers were looking for an alternative to brown rice tortillas, which tend to crack and split. Well, here you are, these are made with millet and sweet sorghum instead!
- 1 cup Gluten-Free Bread Flour Mix (recipe follows)
- 1 teaspoon xanthan gum*
- 3/4 teaspoon double-acting baking powder**
- 1/2 teaspoon fine sea salt or table salt
- 1/4 cup plus 2 Tablespoons rice milk
- 2 teaspoons canola oil
1. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, and salt, whisking well.
2. Heat rice milk until warm (not hot). Make a well in the center of your dry ingredients, pour in rice milk and canola oil, and mix with a wooden spoon until combined. The dough will be sticky.
3. Turn out dough onto a board or work surface, lightly floured with some Gluten-Free Bread Flour Mix. Sprinkle a little more flour mix onto dough and onto your hands.
4. Knead the dough about 30 seconds, until smooth, and no longer sticky, then mold into a ball. Place ball into bowl, and cover bowl with a damp kitchen towel. Let rest 20 minutes. Remove dough from bowl, and cut into four pieces. Â Roll into four balls.
5. Transfer balls to a dry plate, cover with damp towel and let rest another 10 minutes. Working with one ball at a time, sprinkle a little more flour mix on the work surface. Using the palm of your hand, press ball into a disk about 4-inches in diameter.
6. Sprinkle a little more flour mix on dough, flip and roll out into about a 9-inch circle with a floured rolling pin. I usually like the heavy old-fashioned rolling pins, but for this recipe I prefer the lighter French dowels.
7. Using an offset spatula, loosen dough from board all the way around, flip, and give it one more roll over. Don’t worry that it’s not a perfect circle. We’re about to fix that. Â Place an 8-inch bowl over the tortilla, and trim the edges.
8. Remove bowl, and use the offset spatula to separate the tortilla from the board.
9. Transfer tortilla to a plate and cover with the damp towel while you roll out the rest. Repeat steps to roll out the remaining three, remembering to add more flour mix to your work surface and rolling pin.
10. Heat a 10-inch cast iron skillet over high heat until starting to smoke. You want that puppy really hot.
11. Add a tortilla, cook 30 seconds, flip with a spatula and cook 30 seconds more until there are a few brown spots on surface. Do not overcook, or the tortillas will become brittle. Transfer to a plate, and keep covered with a dry cloth while you finish cooking the rest. Eat warm or at room temperature. To store any that don’t get eaten right away, wait until cool, then seal in a zip lock freezer bag, and place in freezer
*You may use guar gum in place of xanthan gum if you are concerned about corn derivatives.
**Hain Featheweight Baking Powder is corn-free, and can be used in place of double-acting baking powder. See here for more information.
Gluten-Free Flour Tortillas Copyright Â©Â 2010 by Cybele Pascal
GLUTEN-FREE BREAD FLOUR MIX
MAKES 6 CUPS
- 1 1/2 cups millet flour
- 1 1/2 cups sorghum flour
- 2 cups tapioca starch
- 1 cup potato starch
1. Measure out flour by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or youï¿½ll wind up with too much flour). Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.
ï¿½Gluten-Free Bread Flour Mixï¿½ recipe reprinted with permission from The Allergen-Free Bakerï¿½s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright ï¿½ 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them.ï¿½ Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and Iï¿½ll help you find it.)
SAFETY NOTE:ï¿½ Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions.ï¿½ If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns BEFORE consumption. Ingredients and manufacturing practices can change overnight and without warning.
Yield: 4 servings
Thai food is usually loaded with common allergens, from the fish sauce (full of fish and shellfish), to soy sauce, to the chopped peanuts that provide the finishing touches. Unwilling to give up this flavorful fresh cuisine, I came up with an allergen-free summer noodle salad, great for picnics, or dinner on a hot steamy night, that will satisfy your Thai food craving!
It keeps well in the fridge, so make up a batch of this light and herbacious dish on a Sunday, pack it in tupperware, and you’ve got lunches for a few days too.
Yield: 4 servings
- 3 oz. rice noodles
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 English cucumber, quartered and sliced lengthwise
- 1/2 red or yellow bell pepper, cut into thin strips
- 1 1/2 cups cubed chicken breast (steam 1/2 lb. chicken breast for 15 minutes, cool and cube)
- 2 Tbsp. + 2 tsp. chopped scallions
- 2 Tbsp. + 2 tsp. chopped basil (Thai basil if you can find it)
- 2 Tbsp. + 2 tsp. chopped mint
- 2 Tbsp. + 2 tsp. freshly squeezed lime juice
- 2 Tbsp. rice vinegar
- 2 Tbsp. light agave nectar
- 1 1/2 tsp. mirin (optional)
- 1 tsp. Asian chili paste
- 1 Tbsp. canola oil
- Boil noodles according to instructions on package. Place cabbage in a colander and drain noodles over cabbage. Rinse with cold water. Drain.
- Toss cabbage and noodles in a large bowl with carrots, cucumber, bell pepper, chicken, scallions, basil, and mint.
- In a separate bowl, combine lime juice, rice vinegar, agave nectar, mirin, chili paste, and canola oil. Whisk. Pour over noodles and toss. Serve room temperature or chilled.
Allergy-Free Thai Noodle Salad with Chicken © 2009 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Thanks for all your votes for Top Allergy Blog. Thanks to you, this blog was voted the #1 Top Allergy Blog! Click the Award Winner badge below to see the other great blogs on the “Top 25″ list! I am in great company. Not sure any of us really qualify as “Medical” blogs, but I’ll take the love from all you readers, and trust that it means you’d like to keep hearing from me.
#1 Top Allergy Blog
Medical Coding Certification
Again, many thanks for your time and support. And ps, if anyone is looking for an allergen-free mayonnaise recipe (hello, it’s picnic season!), I’ve got a new one up over at Whole Living Daily.