Celiac Creations For Multiple Food Allergies , livre ebook

First Edition Design Publishing - June Ramey , Kristine Dzagan

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323 pages

English

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This cookbook is free of gluten, sugar, dairy, soy, peanut, tree nut, artificial sweeteners, and alcohol, and provides delicious, original family recipes for people with multiple food allergies. Those who suffer from Celiac Disease or gluten intolerance, ADHD/ADD and Candida will benefit from these innovative, natural food recipes. Using healthy fats and plant-based sweeteners with a low glycemic index, this book offers guilt-free, healthy alternatives for comfort foods such as bread, ice cream, cakes and other desserts. These child-approved recipes were also tested on people with no known allergies with glowing feedback. The most common response was, "Yum!" While this book was written with the novice cook in mind, experienced chefs will also appreciate the beauty, texture and rich flavor these recipes offer. Food should be fun and satisfying. We believe this cookbook provides the opportunity to enjoy food once again.

Informations

Publié par	First Edition Design Publishing
Date de parution	15 mars 2015
Nombre de lectures	0
EAN13	9781622875207
Langue	English

Informations légales : prix de location à la page 0,0600€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Celiac Creations
For Multiple Food Allergies
How To Survive When Your Food Is Killing You

Gluten Free
Sugar Free
Chemical Sweetener Free
Dairy Free
Soy Free
Peanut Free
Tree Nut Free
Alcohol Free

by
June Ramey and Kristine Dzagan
Celiac Creations
For Multiple Food Allergies:
How to Survive When Your Food is Killing You
Copyright ©2015 June Ramey and Kristine Dzagan

ISBN 978-1622-875-19-1 PRINT
ISBN 978-1622-875-20-7 EBOOK

LCCN 2014947325

March 2015

Published and Distributed by
First Edition Design Publishing, Inc.
P.O. Box 20217, Sarasota, FL 34276-3217 www.firsteditiondesignpublishing.com

ALL RIGHTS RESERVED. No part of this book publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means ─ electronic, mechanical, photo-copy, recording, or any other ─ except brief quotation in reviews, without the prior permission of the author or publisher.

This book is not intended as a substitute for the medical advice of physicians. The reader should regularly consult a physician in matters relating to his/her health and particularly with respect to any symptoms that may require diagnosis or medical attention.
We dedicate this book to:

Father who protected us through our journey and continues to watch over us

Mashiach Yeshua (Jesus Christ) who carried us through the tough times

Ruach Ha Kodesh (The Holy Spirit) who provided us with inspiration in the kitchen and
Bob who was the love of my life and who, with Adonai’s help, taught me the true meaning of love.
Foreword

It is my pleasure to write a Foreword for this cookbook. I have known Kris for some time and watched her as she struggled with complex and challenging food allergies. She and her mother, June, have worked diligently to find recipes and food combinations that allow for diversity and varied tastes without incorporating her food allergens.
Food allergies can be debilitating for many and often go undiagnosed. Common food allergy symptoms include gas, abdominal bloating, constipation, diarrhea, skin rashes (like eczema), joint pain, chronic sinus infections, and headaches. Food allergies are associated with inflammation and, if undiagnosed and eaten over a lifetime, can increase one’s risk of more chronic health scenarios like asthma, irritable bowel syndrome, rheumatoid arthritis, and cancer.
Foods that are eliminated in this book include gluten, sugar, dairy, soy, peanuts, alcohol, and sorghum, with recipes made mostly from scratch. With all of these challenges addressed—even if you do not have food allergies—you will find the recipes extremely delicious. As Kris and June have recommended, adjust recipes to your needs as they themselves have done. If you are vegetarian, replace beef broth with vegetable stock and replace beef with tempeh or TVP (texturized vegetable protein, both soy products). If you are diabetic, avoid the bread and pasta recipes. If you have an egg allergy, replace each egg (in baked items) with 1 tablespoon flax meal soaked in 3 tablespoons hot water. Personally, I choose not to eat meat, so I replaced the bacon in the Creamy Lentil Soup recipe with flavored tempeh, and it was wonderful. Be playful and enjoy your time in the kitchen.
As a Naturopathic Doctor, I believe food is one of the foundations of optimal health. Food allergies were considered unimportant and not addressed for a long time in our conventional medical system. It is very apparent now that these are real issues and Celiac Disease is one of the most dangerous, for it triggers an immune reaction that attacks the small intestine. If you feel you have food allergies, it is highly recommended that you discuss this with your Naturopathic or Medical doctor. It is important to choose a doctor who understands current research and is willing to run appropriate blood tests in order to look for the various forms of allergies.
I am so thankful to Kris and June for taking the time and energy to put their recipes on paper. Their hard work shows in the delicious options they offer throughout this cookbook. For anyone who has recently been diagnosed with Celiac Disease or other food allergies, this is an excellent resource.

In Health,
Stephany Porter, ND, FABNO Naturopathic Doctor
The Bodhi Clinic Millersville, Maryland www.bodhiclinic.com
About the Authors

June Ramey is a great-grandmother with a long history of creative cooking. At age 4 she discovered combining mud with Crisco was not a good idea. By age 13, she was cooking for real using fresh herbs out of the garden. As a 19-year vegetarian, she has learned to balance proteins and carbs. Always loving a challenge, she has successfully taken on the world of creative gluten-free cooking with extensive food allergies. Her love of cooking is evident in the recipes she’s engineered.
Professionally, she’s an executive administrative assistant and lives with her daughter, Kris, and her grandson, Jonathan, in Ellicott City, Maryland. In her words, “Life doesn’t get any better than living with the people you love!”
Kris Dzagan grew up in farmlands of North Dakota and suburbs of small Minnesota towns most of her childhood but has fond memories of playing on her uncle’s dairy farm with her cousins in the 1970s. That’s where she began to enjoy the wholesome taste of fresh cooked farm foods. At about that same time, the family experimented with natural foods, although there were not nearly as many items on the market as there are today.
Kris joined the military when she was 17 years old and traveled to various places around the world, enjoying and tasting the cuisine of several European and Asian countries. After retiring from the military, she married Bob Dzagan and moved to Ellicott City, Maryland. Kris has three children and two grandchildren.
Kris was diagnosed with Celiac Disease in 2010. Since then, she has continued to discover additional food sensitivities and allergies that are not included in this cookbook. In the beginning of this gastronomic journey, she would have rather fixed the roof or worked in her well-equipped workshop than spend time in the kitchen. However, cooking with fresh and interesting ingredients has ignited a creative spark in her and created an environment for collaboration and testing, turning their kitchen into a classroom and lab. She continues to develop and experiment with new recipes.
Acknowledgements

Sincere thanks are in order to the following people:
Jonathan McLean, resident tester and co-designer of recipes and recipe names. Without his feedback, we would have never received the Kid’s Stamp of Approval.
Mary Butzer, SSND, BA, M.ED, MAPS for her wisdom, knowledge, and encouragement in the writing process. I would have never expected to draw on her excellent education, but being a long time teacher, before I knew what had happened, she was gently teaching me and letting me think it was all my idea.
Julia Murray for her willingness to be our head taste tester and give us insightful feedback. Julia does not have dietary restrictions, and we knew if it passed the Julia Test the recipe was a keeper!
Barry Thornton, our very good family friend, who braved the uniqueness of our cooking with subtle humor. His help in the kitchen during meal preparation provided excellent feedback from a man’s perspective.
Didon Pachner, who also doesn’t have dietary restrictions but was willing to try something new. Her honest feedback made us think about our recipes from a different perspective.
Maureen Burke from One Dish Cuisine for her encouragement, taste testing, and willingness to engineer recipe fixes that had us perpetually stumped. Her generosity in sharing her vast knowledge and years of experience in the gluten-free world was invaluable to us.
Dr. John E. Humiston, founder of CandidaMD, for graciously allowing us to share his extensive knowledge about Candida, including its causes and effects. We very much appreciate what this forward-thinking physician is doing to educate the public and his fellow physicians.
Introduction

In 2014, Celiac Disease, Gluten Sensitivity, Food Allergies, and Autism are being diagnosed at epidemic levels. This is evident to me every day as I meet customers who come into my gluten and allergen-free Café, Deli, and Bakery, desperately looking for a safe and healthy meal to eat. I definitely understand because I have lived with Celiac Disease, several food allergies, and many food intolerances since the late 1980s. Some of my customers are just sick and tired of being sick and tired, and are finding relief on gluten and casein-free diets, etc. A cookbook covering more than a few allergies is long overdue.
It is very difficult managing a simple gluten-free diet (no wheat, rye, barley), but when you add in severe food allergies such as casein (dairy and milk), soy, eggs, peanuts, tree nuts, fish, and shellfish along with corn, sulfites, nitrates, oats, legumes, caffeine and meat protein, that’s when the real challenge begins and when I have the most fun! However, I know it is not fun for those who are suddenly thrown into this way of cooking, and it can seem like there is nothing safe or healthy to eat. Unfortunately, we live in a world of overly processed food, and that processing often adds many unnecessary ingredients and allergens to preserve them or to make the product at a lower cost. Thus, it is virtually impossible for those with Celiac Disease and multiple food allergies to eat outside their homes and, sometimes, even within their own homes, leaving a huge challenge for parents/caregivers when it comes to safely feeding their loved one.
I have been a willing taste tester, and June and Kris have done a great job with this cookbook. You will find the recipes are very easy to follow. Keep in mind that if you cannot have eggs, you can use Egg Replacer Powder and water (double it for gluten-free baking), and sometimes