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The Whole Foods Allergy Cookbook, 2nd Edition: Two Hundred Gourmet & Homestyle Recipes for the Food Allergic Family
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About The Whole Foods Allergy Cookbook, 2nd Edition: Two
Product Description The Whole Foods Allergy Cookbook is the first cookbook to eliminate all eight allergens responsible for ninety percent of food allergies. Each and every dish offered is free of dairy, eggs, wheat, soy, peanuts, tree nuts, fish, and shellfish. You’ll find tempting recipes for breakfast pancakes, breads, and cereals; lunch soups, salads, spreads, and sandwiches; dinner entrées and side dishes; dessert puddings, cupcakes, cookies, cakes, and pies; and even after-school snacks ranging from trail mix to pizza and pretzels. Included is a resource guide to organizations, as well as a shopping guide for hard-to-find items. If you thought that allergies meant missing out on nutrition, variety, and flavor, think again. With The Whole Foods Allergy Cookbook, you’ll have both the wonderful taste you want and the radiant health you deserve. Review "Provides many easy-to-follow recipes and fresh menu ideas for food allergy sufferers and those on a restricted diet." -- Food Allergy News, 2005 Food allergies,...are becoming a major public health problem. There is an urgent need for a cookbook like this. -- Eric Chivian M.D. -- Director of the Center for Health and the Global Environment at Harvard Medical School Offers real-life suggestions on how to adapt to the food-allergic lifestyle. Highly recommended for public libraries. -- Library Journal, June, 2005 From the Publisher Delicious, healthy and what a relief for those of us who cook for our children with food allergies! We are so glad to be publishing this book. About the Author Cybele Pascal grew up in a family of outstanding cooks. The family’s large organic garden provided the fresh ingredients for many of their meals, and inspired in Cybele the love of a wide range of cuisines. She first learned about hypoallergenic cooking when her son was diagnosed with severe food allergies, and she rose to the challenge by making each family meal a delicacy. Excerpt. © Reprinted by permission. All rights reserved. If you’re reading this, either you or someone close to you has probably already been suspected of, or diagnosed with, food allergies. And if you’re reading this, you probably already know that it’s tough finding foods you can eat. At times, it may seem difficult to eat out at restaurants, or at friends’ houses, or even at school. And cooking up meals for the food-allergic family may seem downright impossible. A severe food allergy can make you or your child feel isolated and self-conscious―just think of the peanut-free tables in school cafete rias, Medi-alert bracelets, the ever-present Epi-pens, special instructions for teachers, school nurses, babysitters, other parents, and relatives . . . and then, of course, the “special” meals at breakfast, lunch, and dinner. It’s enough to take the joy out of the whole eating experience for anybody. How tragic, given that food is one of life’s greatest pleasures. But having food allergies doesn’t have to mean not enjoying food. I’m here to tell you, you don’t have to feel deprived! In fact, with a little recipe revision, you can eat just about anything you want. You can have multiple food allergies and still enjoy wonderful meals with incredible variety―meals that really are delicious and satisfying for the whole family. So to those of you already enduring the restrictions of a hypoallergenic diet, I would like to stress that this is a real cookbook with scrumptious foods that everyone in your household will want to eat. Some are adaptations of old recipes I used to make before food allergies came into my life and others are things I’ve always made, which luckily are still okay. But all are delicious foods that I would still eat with pleasure, even if I weren’t being forced to by a little troublemaker called “allergic response.” Though hypoallergenic cooking is relatively new to me, I am not a novice cook. This doesn’t mean I was trained at a culinary institute, or that I have my own show on the Food Networ
