Health
Cooking for food allergies and intolerances
Health
Cooking for food allergies and intolerances
Last night,
Evergreen treated me to one of their much lauded cooking and food workshops from the
GE Cafe Chef Series. I attended the Cooking for Food Allergies and Intolerances workshop featuring chef extraordinaire Howard Dubrovsky (of
L.A.B. Restaurant in Toronto), The Healthy Gourmet's
Julia Daniluk and Prince Edward County's
Karlo Estates' delicious wine. Julie, a holistic nutritionist, has personally dealt with food allergies and intolerances her whole life. She had a slew of helpful information regarding cooking for intolerance using healthy food, along with great information on food substitutes (
how do you bake for someone with an egg allergy?! - find out below!). [caption id="attachment_1500" align="aligncenter" width="400" caption="What's a good egg substitute? Keep reading to find out!"]
[/caption] Chef Howard cooked up a tasty, healthy meal with allergen-friendly foods like: • quinoa • amaranth • beets • herbs and spices • coconut cream • microgreens • agave • maple syrup • apples • and so much more.
Lesson learned: Cooking for food allergies is possible. And delicious. And fun. Oh, and SUPER HEALTHY.
Some of Julie's allergy substitutions: For an egg allergy
Instead of: An Egg
Use: whisk 1 tbsp falxseed with 3 tbsp water for two to three minutes
OR 1/4 cup of applesauce or apricot puree mixed with 2 tbsp of oil
For a dairy allergy Instead of: 1 cup butter
Use: 1 cup of coconut butter
Instead of: 1 cup milk
Use: 3/4 - 1 cup broth in savoury dishes; 1 cup almond, rice or hemp milk for baking
For nut allergies Instead of: Sprinkling nuts as topping
Use: Nut-free granola and crunchy cereals (be sure they're nut free first!) Check out
Evergreen's GE Cafe Chef Series for a a list of upcoming workshops. At $60 each they're very reasonable. You get a cooking class, full meal, useful information, friendly company, wine that's expertly paired with the menu and your very own apron. Speaking of food allergies,
Tartelette just published this enticing
Quinoa, Mixed Peppers and Avocado Cream Verrines recipe. Perfect for those intolerant to gluten. And for those who haven't done so yet, be sure to pick up a copy of the May issue of Canadian Living. It features brand new gluten-free recipes.
[/caption] Chef Howard cooked up a tasty, healthy meal with allergen-friendly foods like: • quinoa • amaranth • beets • herbs and spices • coconut cream • microgreens • agave • maple syrup • apples • and so much more.
Lesson learned: Cooking for food allergies is possible. And delicious. And fun. Oh, and SUPER HEALTHY.
Some of Julie's allergy substitutions: For an egg allergy
Instead of: An Egg
Use: whisk 1 tbsp falxseed with 3 tbsp water for two to three minutes
OR 1/4 cup of applesauce or apricot puree mixed with 2 tbsp of oil
For a dairy allergy Instead of: 1 cup butter
Use: 1 cup of coconut butter
Instead of: 1 cup milk
Use: 3/4 - 1 cup broth in savoury dishes; 1 cup almond, rice or hemp milk for baking
For nut allergies Instead of: Sprinkling nuts as topping
Use: Nut-free granola and crunchy cereals (be sure they're nut free first!) Check out
Evergreen's GE Cafe Chef Series for a a list of upcoming workshops. At $60 each they're very reasonable. You get a cooking class, full meal, useful information, friendly company, wine that's expertly paired with the menu and your very own apron. Speaking of food allergies,
Tartelette just published this enticing
Quinoa, Mixed Peppers and Avocado Cream Verrines recipe. Perfect for those intolerant to gluten. And for those who haven't done so yet, be sure to pick up a copy of the May issue of Canadian Living. It features brand new gluten-free recipes.
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