Allergy Friendly Friday 8/19/11


Allergy Friendly Friday


The highlight of the past week has been seeing new bloggers appear here at Allergy Friendly Friday, and visiting your sites.  I am thrilled to be introduced to all these new blogs!  I really encourage you all to click through the links as much as possible, because you’ll find a lot of people doing really cutting edge work in their kitchens (and on their farms!).   I lived on a small organic farm until I was 10, and it formed my predelection, at a young age, for fresh produce above all else. I later went to a farm school in Putney, Vermont where the students all worked the farm.  It was the single most important part of my teens, and is certainly the source of my work ethic today. See the pic above of students at Putney, collecting fresh eggs. My father still has a small farm in Western Massachussets, and I hope that even our brief visits there are helping to give my sons an appreciation for farm to table foods.  Kudos to you all who are farming your own food. Your kids will thank you! (more…)

Allergy Free Crumb Cake


In honor of Food Allergy Awareness Week, I thought it only fitting that I should post one of my favorite allergen-free recipes which I shared last year on the MARTHA show.  I’m posting the recipe here for the first time, and also the link to the video, so you can follow along if you like. This “buttery” moist gluten-free, vegan coffee cake is the perfect treat for any weekend brunch, or bake it up and eat yourself this week along with your family, in honor of all those we love living with Food Allergies.


Concord Grape Jelly with Maple Syrup


This recipe almost made me throw in the towel.  I considered doing a status update that read, “I failed this week.  Check back next Tuesday”.  But I didn’t.  As I write this post, I’m still not actually sure I’ve succeeded at the challenge; the jelly is still cooling.

And I thought this one would be easy!

I grew up making jam and jelly with my Grandmother, after all.  So, when I was asked by a reader for a jam or jelly recipe without refined sugar, I said,  “No problem!” Little did I know….