Fighting for Allergy Free Food: The Cookbook

By Tamar Kummel

The companion cookbook to the feature film, "Fighting For Allergy Free Food". The perfect cookbook for people with food restrictions of all sorts. Clearly marked and simple to prepare. At my house, everyone eats!

• Language: English
• Publisher: Lulu.com
• Release date: Aug 1, 2019
• ISBN: 9780359822416

Book preview

Fighting for Allergy Free Food: The Cookbook

FIGHTING FOR ALLERGY FREE FOOD: THE COOKBOOK

Copyright

Copyright © <2019> by

All rights reserved. This book or any portion thereof may not be reproduced

or used in any manner whatsoever without the express written permission of

the publisher except for the use of brief quotations in a book review or scholarly

journal.

First Printing: <2019>

ISBN #: 978-0-359-82241-6

Captain Purple Productions, LLC

www.FightingForAllergyFreeFood.com

INTRODUCTION

Around 2005 I had a discussion with my doctor. He was concerned that I was always in pain, always hurting myself, had headaches, stomach issues, depression, lethargy, and more. He suggested we do blood tests for food sensitivities. I tested positive for almost everything. I was left with chicken, cooked vegetables, rice, some fruit, and some fish. And here’s the thing: I didn’t know how to cook. I could make packaged food (out of the question), grilled cheese (all no-no), sandwiches (nope) and not much else. This was before anyone had heard of gluten. There was no labeling on packages. No gluten-free products. And once I cleared out my cabinets of all the pasta packages and boxed goodies, I was left with a container of blueberries, which give me migraines. I ate nothing for the first 24 hours.

After that, I was forced to learn how to cook. If I ever wanted to go out to a restaurant ever again, I needed to know that they flour everything before putting it into a pan. That they use butter for everything. That they cross contaminate with knives, cutting boards and hands. I had to ask a ton of questions, and learn to not be embarrassed or listen to others saying, don’t worry about it. No. I just spent a lot of money and time on finding out how many food sensitivities I had. I’m going to be as good as I can.

Because after the initial shock, horror, depression, and withdrawal, something else happened. I got healthier. Much healthier. My depression lessened tremendously. My IBS was under control. My migraines and cramps lessened a lot. My nightmares mostly went away. The dark circles under my eyes disappeared. I went from sleeping 10 hours/night and being sleepy all day to sleeping 7 hours/night and having plenty of energy for the day. I did NOT lose weight. Because I learned about food, and cooking, I became a huge foodie, and a voracious cook. And now I eat everything I can, whenever I can, and way too much of it. I don’t have to completely avoid EVERYTHING anymore. And now it’s MUCH easier to buy food, eat out, or better yet, cook something wonderful at home.

All my recipes are guidelines. They’re how I prepared something on THAT day. If I love what I’m eating, it went in the book. But that doesn’t mean you can’t replace or add certain things based on allergies or your taste. If you can’t find a certain ingredient, or don’t like one, just play around. The possibilities are endless. I hope the book inspires you to play and create, and eat well!

Just because I can’t eat EVERYTHING, doesn’t mean I don’t get to eat. At my house, EVERYONE EATS!

GUIDE:

GF/CF/DF/VG/V/NF/SF/EF

Gluten-free/corn free/dairy-free/ vegetarian/vegan/nut-free/soy-free/egg-free

All recipes are guidelines. Substitutions are no problem if you need to. (See tips at end)

ASPARAGUS SIDE

GF/DF/CF/VG/NF/SF

10 minutes

Serves 2

INGREDIENTS:

1 bunch of asparagus (about 16 stalks)

frying oil of choice

1 1/2 Tbsp. white rice flour

large pinches salt/pepper

1/2 Tbsp. nutritional yeast

1/2 egg (You could use leftover egg whites or yolks if you have them. This is just for adhesion.)

DIRECTIONS:

1)     Prepare the asparagus by either trimming the ends or peeling the hard ends, but make sure it’s not woody. Cut in half.

2)     Dip in beaten egg. Shake off excess.

3)     Mix yeast and flour and salt/pepper together into a wide shallow bowl and toss the asparagus in it. Do in batches if needed to avoid clumping.

4)     Heat a cast iron skillet over medium with a little oil, just enough to coat the