ALLERGY COOKING: an oxymoron?
Dec. 6, 2009 6:15 am
Updated: Dec. 7, 2009 12:20 pm
Say it isn't so! A chef finds out she has food allergies? Bummer. I recently delved into the world of Biofeedback to try to shed some light on Fibromyalgia. My husband has spent a good part of his career in Pharmaceuticals so need I say that he was a tad sceptical? A naturalpath administered the test and to my horror, presented me with a list of many food sensitivities that could be agravting my ongoing issues with muscle pain. I know from my own experimentation with food , that some foods do tend to make me feel worse, so I'm on board with her at least initially to try to fiind a solution to my isuues. For me it's less about the science and more about the proof is in the pudding....so to speak...I know you think I'm nuts honey.
I won't bore you with the list but the things she most wants me to avoid at the moment are...meat, sugar, wheat, gluten,dairy, and saddly, chocolate. For a moment I spin into a frenzy of "how can I cook!" Life without bread? Life without sugar? Life without chocolate?????....so, pout, stomp, yell and eventually surrender......how can I make this work for me and still enjoy cooking?
It will be a journey. I have been dabbling in vegetarian/vegan cooking for some time so I'll continue to educate myself and somehow, somewhere find a suitable substitute for anything and everything I want to cook.
So here it is, my first allergy free (for me) pretty darn good recipe.......adapted from "The Kind Diet"
If allergies aren't an issue for you, you can sub chicken stock and even add some chunks of cooked chicken for a really hearty stew.
SWEET POTATO-LENTIL STEW
l/4 cup canola oil
1 med onion diced
8 cherry or grape tomatoes, halfed
1 1/2 tsp fresh grated ginger
1/1/2 tsp tumeric
1/1/2 tsp cumin
1 tsp coriander
1/2 tsp cinnamon
1/8 tsp cayenne
fine sea salt
3 good size sweet potatoes, peeled and cut into 3/4 inch cubes
7 cups vegetable broth
1 cup green lentils
**heat the oil and saute onions until they begin to soften..2 min.
*stir in tomatoes, and ginger and cook 2 min.
*stir in spices and cook 2 min. add salt as needed...just a pinch should do
*add sweet potato, broth and lentils. Sitr and bring to boil over high heat
*reduce heat and simmer covered 40 minutes or until lentils and potatoes are soft.
Now, don't turn up your noses to the thought of lentils and sweet potatoes.....keep an open mind, it's not fillet mignon but it is extremely tasty....promise!