The Sensitive Chef Cookbook

By Bobbie Laing

Living with food allergies can be a frustrating way of life for many people.

In our world of instant everything, from Hamburger Helper to that pre-seasoned chicken that looks so tempting in the frozen isle of the grocery store, it is harder than ever to make healthy choices for our families.

Much less having to factor in what allergens may be lurking inside these foods.

The author’s own experience with severe food allergies and sensitivities, as well as having a daughter with Celiac Disease, led her on this quest to find food that was not just safe for herself and her family, but also delicious.

In the book are everyday recipes, as well as ideas for food on the go when traveling or dining out. She also gives valuable tips on how you may be able to continue to dine at some of your favorite restaurants.

In the introduction to the book, author Sharon D. Morse tells of her sudden and nearly fatal experience with a severe allergic reaction to a tree nut:

A few years ago, I nearly died from anaphylactic shock after ingesting a small piece of a tree nut. That reaction triggered many underlying sensitivities and allergies. I became sensitive to many foods and anaphylactic to peanuts, tree nuts, and other common allergens. Needless to say, I had a long road ahead of me in just trying to figure out what I could and couldn’t eat. After several accidental anaphylactic reactions, I had to be very careful and not take ANY chances with my choice of sustenance.

I have literally spent countless hours in the kitchen, pondering over recipes, creating new recipes, and doing research on food allergies and sensitivities. After hundreds of hours of testing and retesting to make delightfully tasty recipes, it is really a delight to me to make available The Sensitive Chef cookbook.

In The Sensitive Chef Cookbook, you will find delicious alternatives for many of your favorite dishes. This book is a great resource for people with food allergies and other disorders that require that they eliminate many common foods and ingredients from their diet.

The book contains over 100 recipes that are Wheat-Free, Gluten-Free, Nut-Free, and Shellfish-Free, that outshine the competitors with dishes that are even better than their original counterparts.

The recipes include delicious entrees such as Chicken Enchilada Pie, Beefy Stew, and Luscious Lasagna.

Just to name a few! In addition to these, there are some wonderful looking quick breads & muffins, yeast breads, desserts, cookies, & candies as well as Vegetarian recipes like Chow Down Chili Burgers, Hearty Chili Con Queso, Super Beans, and Fresh (Raw) Pasta Sauce.

No matter what allergic or sensitivity issues you face, eating healthy, safe, and delicious food is important to you and your family. Books like The Sensitive Chef Cookbook can make that challenge a little easier.

Contact us if you would like your book considered for our book club.

Also check out our Amazon bookstore for more fantastic healthy book recommendations!

©KitchenTableMedicine.com, LLC ™

Dairy Free Banana Ice Cream Recipe

If I can make this easy whole foods recipe then anyone can!

This recipe for dairy free banana “ice cream” is a piece of dairy free cake to make for those that are allergic or intolerant to dairy. If you long for something cold and creamy, banana ice cream should surely satisfy.

Eating bananas instead of fattening ice cream is also a healthy whole foods way to lose weight and feel better.

Although bananas have been given a bad rap by dieters when you weigh in the average 100 calories in a banana next to a large fattening bowl of ice cream, the banana is going to win hands down! Plus bananas have all the fiber, potassium, vitamins, and minerals that ice cream can’t compete with.

Ingredients: Frozen Bananas

Directions: Peel, chop in large chunks, and freeze overly ripe (not brown) bananas. Place in Cuisinart food processor. Blend until smooth and creamy. Enjoy alone or add some organic chocolate sauce for garnish! If you are dairy intolerant be sure to use dairy free chocolate sauce or other alternative topping.

Variations: If you are lazy (er… efficient and REALLY busy) like me, or don’t have a Cuisinart then you can just chop the frozen bananas up and enjoy with some organic chocolate sauce, raspberries, or strawberries. See what other kinds of frozen fruits can easily be made in to “ice cream”. If you have a child that is allergic to dairy, giving them fresh fruit “ice cream” is a fun way to get more whole foods in to your kids. Be sure to call it “ice cream” so they are excited to eat this whole foods treat!

To save money I purchase bunches of bananas when they are on sale and then chop in thirds and freeze for smoothies and other healthy treats.

Thanks for stopping by my kitchen table!

~Dr. Nicole

Naturopathic Physician

www.KitchenTableMedicine.com

©KitchenTableMedicine.com, LLC ™