Cooking For An Allergy Free Lifestyle EPUB:
This is a recipe book with a difference. It is written by a person with allergies, for people with allergies, but the recipes it contains are as delicious as any dairy-laden, wheat-ridden or egg-loaded dishes. Most importantly, this book is for easy cooking. It is not an exercise in paint-by-numbers: it offers guidelines for you to add and take away, and mix and match to create your own original. My aim is that you don’t spend hours in the kitchen cooking, yet still produce allergy-friendly, delicious foods.
My name is Tammi. I’m 40, married (to Larry) and have three great sons: Joey, aged eleven, Lennie, aged ten, and Sam, aged seven. My career journey began as an artist and fashion designer. Marriage, and then children, shifted my focus and I was no longer drawn to fashion design. I decided to take some time off to be a mom. During this period, we immigrated to Seattle, USA and emigrated back to Cape Town, South Africa. I taught preschool, ran summer camps and, in-between, encountered some major allergy issues.
I have a sensitivity to wheat and sugar. Then along came my first-born, Joey, who was breastfed but still managed to suffer from wheat and dairy issues (with some mould and dust-mite sensitivities thrown in too). Lennie, who came second, had to avoid wheat and dairy … okay, now add (actually take away) orange, pineapple, kiwi, strawberry, white potato (no chips!), tomato, peppers, aubergine … and anything including these items. A few years on came Sam … egg, soya, dairy, wheat, nuts, peanuts (don’t worry, we’re doing better – he can now have wheat and soy) … and all of these with the threat of anaphylactic shock hanging over our heads. Heavens, you say, what did they eat? Good question, because with all the processed food around, they still manage to eat a ton of wonderful food.
I want to share our family secrets and recipes with you because I know how hard it is to be ‘alone’ with allergies – your own or your children’s; to not be able to eat what other people are eating; to be afraid to send your children to places where they might encounter a substance that seems so innocuous to others, but that could be fatal to them; to be judged ‘difficult’ or ‘weird’ by others who don’t understand why you can’t just do what everyone else is doing. Well, there are ways to be able to have your cake (even if it is wheat/egg/dairy-free) and eat it too. This book makes it easy and shows how my family, with all our weird and wonderful allergies, lives a normal life. People often stare at me in disbelief and pity: You can’t have × and y and z and more? Well, this book is filled with yummy foods and gives alternatives that are easy and delicious.
Food is the very first pleasure we experience. The preparation of food is an act of love – the sharing of it with family and friends, its consummation. The main ingredients for successful cooking are enthusiasm, perseverance, a spirit of adventure and the anticipation of joy. These ingredients are essential to every recipe. Having said this, you need a well-organised and well-stocked pantry too!
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