I have a personal history of food allergies. I know how hard it can be to avoid major food allergens and find simple, tasty allergy-free recipes — especially when following a 4-day rotation diet. That’s why all recipes I’ve developed are free of dairy products, eggs, wheat, refined sugars and yeast.
Are your muffins turning out like hockey pucks? Do you have the “soggy middles syndrome?” Learning to work with non-wheat, heavier flours can be verrrry tricky, both for an experienced cook, or for a novice. So, no matter what other books you purchase, make sure you order my little “Allergy-Free Baking Tips.” When you begin wrestling with bean flours or struggling to whip that rice flour into shape, the $3.50 investment will ensure sanity. Lord only knows, we need all the help we can get.
My bi-monthly newsletter, Allergy Alert, keeps you up to date on what’s new in the world of allergies — how to cope, recipes, menu ideas stress relief and more. Feel free to write to me for help and send ideas that work for you, so I can share them with others.
God bless and happy cooking — Dr.Sally
A Sampling from Dr. Sally’s ALLERGY RECIPES Book
Ideas For Meals With A K. I. S. S.
Keep it Simple, Sweetie
- Steam a fresh vegetable;
- or place frozen vegetables in a small saucepan,
- cover and heat slowly;
- while microwaving a piece of squash or a potato and steaming or sautéing a fish fillet.
- Sprinkle with Tasty Topping – enjoy
Ideas For Meals With A K. I. S. S.
Keep it Simple, Sweetie
- Steam a fresh vegetable;
- or place frozen vegetables in a small saucepan,
- cover and heat slowly;
- while microwaving a piece of squash or a potato and steaming or sautéing a fish fillet.
- Sprinkle with Tasty Topping – enjoy
Nut Butter Cookies
- Simple and tasty too!
- 1 cup nut butter (sesame, walnut, almond, etc.)
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt (optional)
- 2 cups flour (buckwheat, rice, soy, arrow root, etc.)
- or nut meal: (sesame, walnut, filbert, almond, etc.
- Yield 2-1/2 Dozen
- Preheat oven to 350 degrees. Mix nut butter, sweetener and oil together until smooth.
Add flavoring and salt and blend again. Add flour or starch a little at a time and mix well. - Note: Use a wooden spoon, or better yet, mix with your hands; do not use an electric mixer!
- Roll dough into balls, place on oiled cookie sheet, flatten with a fork. Or form into 2″ thick rolls on waxed paper. Roll up, chill and slice 1/2″ thick.
- Bake about 12 minutes. Watch closely to avoid burning.
- Uncooked dough keeps well in refrigerator. Bake as needed. Freezes nicely also.
NUT BUTTER COOKIES
- Simple and tasty too!
- 1 cup nut butter (sesame, walnut, almond, etc.)
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt (optional)
- 2 cups flour (buckwheat, rice, soy, arrow root, etc.)
- or nut meal: (sesame, walnut, filbert, almond, etc.
- Yield 2-1/2 Dozen
- Preheat oven to 350 degrees. Mix nut butter, sweetener and oil together until smooth.
Add flavoring and salt and blend again. Add flour or starch a little at a time and mix well. - Note: Use a wooden spoon, or better yet, mix with your hands; do not use an electric mixer!
- Roll dough into balls, place on oiled cookie sheet, flatten with a fork. Or form into 2″ thick rolls on waxed paper. Roll up, chill and slice 1/2″ thick.
- Bake about 12 minutes. Watch closely to avoid burning.
- Uncooked dough keeps well in refrigerator. Bake as needed. Freezes nicely also.
From Dr. Sally’s CALCIUM WITHOUT THE COW Book
Hearty Seafood Salad
- 1/2 cup leeks, diced
- 1/4 cup radishes, diced
- 1 package frozen peas (do not cook)
- 1/4 cup water chestnuts, diced (1 small can)
- 10 olives, chopped
- 2-1/2 cups cooked, whole quinoa, (substitute chopped nuts or seeds)
- 1/4 cup olive or pumpkin oil
- 3 tablespoons unsweetened pineapple juice
- Pinch of thyme
- Salt to taste
- Garnishes: chopped pecans, macadamia nuts, pumpkin seeds or cooked seafood or chopped nuts
- In a small bowl, combine oil, juice, thyme.
- Combine remaining ingredients in large bowl, mix well.
- Add dressing, toss well.
- Chill for several hours. Decorate with garnishes.
Hearty Seafood Salad
- 1/2 cup leeks, diced
- 1/4 cup radishes, diced
- 1 package frozen peas (do not cook)
- 1/4 cup water chestnuts, diced (1 small can)
- 10 olives, chopped
- 2-1/2 cups cooked, whole quinoa, (substitute chopped nuts or seeds)
- 1/4 cup olive or pumpkin oil
- 3 tablespoons unsweetened pineapple juice
- Pinch of thyme
- Salt to taste
- Garnishes: chopped pecans, macadamia nuts, pumpkin seeds or cooked seafood or chopped nuts
- In a small bowl, combine oil, juice, thyme.
- Combine remaining ingredients in large bowl, mix well.
- Add dressing, toss well.
- Chill for several hours. Decorate with garnishes.
Savory String Beans
- 1/2 lb. fresh string beans cut into 1″ pieces
- 1 teaspoon tarragon leaves
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon lemon or lime juice
- 1 cup sliced onion
- Place beans and onions in a saucepan containing 1″ boiling water, tarragon, black pepper and lemon juice.
- Cook, uncovered for 5 minutes or until beans are tender.
Savory String Beans
- 1/2 lb. fresh string beans cut into 1″ pieces
- 1 teaspoon tarragon leaves
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon lemon or lime juice
- 1 cup sliced onion
- Place beans and onions in a saucepan containing 1″ boiling water, tarragon, black pepper and lemon juice.
- Cook, uncovered for 5 minutes or until beans are tender.
From Dr. Sally’s CALCIUM WITHOUT THE COW Book
SMOOTHIES – Non-Dairy Milk Shakes
Basic Recipe for a 12 Ounce Drink
- #1 – Pour 10 oz. of juice in blender. Add 2 tbsp of protein powder
- Add a few ice cubes, blend till frosty
- Add your choice of options below – Blend again
- or #2 – Pour 10 oz. of designer milk in blender – almond, soy, rice, coconut, any nut or seed etc.
- Add a few ice cubes, blend till frosty
- Add your choice of options below – Blend again
OPTIONS: Add 1 or more of the following – in any combination:
- 1/2 Cup fresh or frozen fruit or berries
- Sweeten to taste; agumeil (syrup made from cactus); date sugar; rice syrup; carob; unsweetened coconut, etc.
- 1/2 tsp pure, natural flavoring; vanilla, almond, lemon, rum, maple, butterscotch, pineapple, carob, etc.
- 1/2 tsp vegetable gum** – xanthan gum, guar gum, ground psyllium, or ground flax seed
- **Vegetable gums thicken liquids without heating and provide a smooth, rich, creamy mouth feel.
- Extra Calcium: Add 1 teaspoon Cal-Mag Citrate powder
SERVING SUGGESTIONS
Blend until smooth and frosty, or heat gently, serve warm:
Sprinkle with cinnamon, allspice, nutmeg, carob powder, etc.
SMOOTHIES – Non-Dairy Milk Shakes
Basic Recipe for a 12 Ounce Drink
- #1 – Pour 10 oz. of juice in blender. Add 2 tbsp of protein powder
- Add a few ice cubes, blend till frosty
- Add your choice of options below – Blend again
- or #2 – Pour 10 oz. of designer milk in blender – almond, soy, rice, coconut, any nut or seed etc.
- Add a few ice cubes, blend till frosty
- Add your choice of options below – Blend again
OPTIONS: Add 1 or more of the following – in any combination:
- 1/2 Cup fresh or frozen fruit or berries
- Sweeten to taste; agumeil (syrup made from cactus); date sugar; rice syrup; carob; unsweetened coconut, etc.
- 1/2 tsp pure, natural flavoring; vanilla, almond, lemon, rum, maple, butterscotch, pineapple, carob, etc.
- 1/2 tsp vegetable gum** – xanthan gum, guar gum, ground psyllium, or ground flax seed
- **Vegetable gums thicken liquids without heating and provide a smooth, rich, creamy mouth feel.
- Extra Calcium: Add 1 teaspoon Cal-Mag Citrate powder
SERVING SUGGESTIONS
Blend until smooth and frosty, or heat gently, serve warm:
Sprinkle with cinnamon, allspice, nutmeg, carob powder, etc.