Allergy-Friendly Food for Families

120 Gluten-Free Dairy-Free, Nut-Free, Egg-Free, and Soy-Free Recipes Everyone Will Love

by Editors of Kiwi Magazine

Price: $24.99
ISBN-13: 9781449409760
ISBN-10: 1449409768
Format: Paperback
Size: 8 x 9 in.
Page Count: 256 pages

“This is a great book for families who have recently had a child diagnosed with a gluten, dairy, nut, soy or egg allergy or are learning to juggle multiple food allergies. The book starts off with tips for food safety and reducing cross contamination. It goes on to an FAQ section with experts before moving onto the recipes. The recipe section is coded with the 5 allergens – gluten, dairy, nut, soy, egg. Each has its own color square on the edge of each page so that locating recipes with that particular allergen gone is easy to do. The recipes are broken into meals – breakfast, lunch, dinner, desserts, snacks, and parties. There are some rather neat features with this book. ” ––Reading All Year Long http://bit.ly/HNkfJw

“Already challenged, parents now face some new, and potentially very serious problems, in handling the food issues their children have. Resources are growing and a new one has popped up on bookstore shelves: Allergy-Friendly Food for Families from the editors of Kiwi magazine. You can find Kiwi online and in print. They are devoted to helping families follow a green, organic path. This book is just that: a pathway tiled with recipe ideas that will entice your family to bite in while respecting their culinary constraints. Actually, the recipes here will appeal to anyone. It’s the perfect sort of book, one where you can be inspired and not have any sense of denial or compromise. I encourage you to look at Allergy-Friendly Food for Families. If it’s not your family, then someone you know can use this asset. If you doubt it, go visit your local school and check out the sign in the cafeteria!: ––Cooking by the Book http://bit.ly/HOc7IW

“The landscape of childhood has changed. In the last several years, we have seen jaw-dropping increases in the rates of allergies, autism, ADHD and asthma, earning these conditions the nickname “the 4 As” and our children the title, “Generation Rx.” Today, it is estimated that food allergies affect at least 1 out of 17 kids under the age of three, with a study showing a doubling of the peanut allergy between 1997 and 2002. And according to an October 2008 study by the Centers for Disease Control and Prevention, there has been a 265% increase in the rate of hospitalizations related to food allergic reactions. So I invite you to pull up a chair, flip through Allergy-Friendly Food for Families and soak in the love and wholesome goodness that are tucked into these pages. Because Allergy-Friendly Food for Families is an invaluable resources for those interested in protecting the health of their families. … Because with inspiration, practical suggestions, heartfelt instructions and real world solutions, Allergy-Friendly Food for Families is both a sound investment in the health of your family and a resource that will pay dividends for a lifetime.” ––Robyn O’Brien http://bit.ly/GQQQiI

“Does your family have food allergies? Do you struggle with what to feed them? Well we have a cookbook for you. Allergy Friendly Foods For Families Cookbook includes 120 Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Soy-Free recipes that everyone will love.” ––Babble http://bit.ly/GCjdPQ

Forget those cookie cakes you get from the mall. This double-layer confection is tastier, healthier, and totally allergen-free. And what child or adult doesn’t love a big giant cookie? Please note that this recipe calls for potato starch, not potato flour.

PREP + ASSEMBLY TIME: 20 minutes
BAKE TIME: 30 minutes

ingredients
Canola oil, for coating the pan
2 cups sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons xanthan gum
1 cup soy-free, nonhydrogenated margarine, at room temperature
1 cup packed dark brown sugar
1/2 cup raw cane sugar
1/4 cup molasses
2 tablespoons ground flaxseed whisked with 1/4 cup warm water
2 teaspoons vanilla extract
1 cup gluten-free, dairy-free, soy-free chocolate chips
Dairy-free vanilla frosting (page 186)

1. Preheat the oven to 350ºF. Thoroughly coat two 9-inch round cake pans with canola oil.
2. In a medium bowl, add the sorghum flour, tapioca starch, potato starch, baking powder, salt, and xanthan gum. Mix to combine.
3. In a large bowl or stand mixer fitted with the paddle attachment, beat the margarine for 1 to 2 minutes, until soft. Add the brown sugar and cane sugar, and beat for 1 to 2 minutes longer, until light and fluffy. Add the molasses, flaxseed mixture, and vanilla and beat again until well-mixed.
4. Working in batches, add the dry ingredients to the wet ingredients, mixing until well-combined. Fold in the chocolate chips.
5. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula (the batter will be very sticky). Bake for 20 to 30 minutes, until the edges are golden-brown and a toothpick inserted into the center comes out clean. Cool completely on wire racks.
6. For each cake, run a butter knife around the edge to help loosen it from the pan, then place a plate on top and invert to remove from the pan.
7. To assemble, place one cake on a plate or cake plate, rounded side up. Frost with half of the frosting, then top with the remaining cake, rounded side up. Place the remaining frosting in a piping bag (or plastic resealable bag with the corner tip snipped off) to decorate the top of the cake. Refrigerate until 1 hour before serving.

Cool Zucchini Noodles

When it’s too hot to cook, these zucchini “noodles” make a quick, nutritious meal. The sunflower seed and nutritional yeast topping add palate-pleasing nuttiness and crunch.

SERVES 4
PER SERVING: calories 151, fat 8 g, protein 7 g, carboydrates 16 g, dietary fiber 6 g

ingredients
1/2 cup toasted sunflower seeds
2 tablespoons nutritional yeast
Salt and freshly ground black pepper
4 large zucchini, peeled and ends trimmed
1 cup Mighty Marinara Sauce

PREP TIME: 10 minutes
1. In a food processor, add the sunflower seeds and nutritional yeast, and season with salt and pepper. Process until the sunflower seeds are the consistency of crumbs. Set aside.
2. Set out four plates or bowls. With a mandoline or vegetable peeler, shred the zucchini into thin strands, arranging one shredded zucchini on each plate or bowl.
3. Top each plate with ¼ cup of the marinara sauce and 2 to 3 tablespoons of the sunflower seed mixture. Serve at room temperature.

Mighty Marinara Sauce
PREP TIME: 10 minutes
COOK TIME: 30 minutes

SERVES 6
PER SERVING: calories 83, fat 3 g, protein 3 g, carboydrates 15 g, dietary fiber 4 g

ingredients
1 tablespoon olive oil
1 large onion, quartered
1 clove garlic
1 large carrot, peeled and quartered
1 stalk celery, quartered
1 (28-ounce) can crushed tomatoes
Salt
1 bay leaf

1. In a large stockpot, heat the olive oil over medium heat.
2. In a food processor, combine the onion, garlic, carrot, and celery. Process until very finely chopped.
3. Add the vegetables to the stockpot and sauté for 5 to 7 minutes, until soft and translucent.
4. Add the tomatoes and season with salt to taste. Bring to a boil, then lower the heat to a simmer and add the bay leaf. Simmer, partially covered, for about 30 minutes, until the flavors are well-blended. Remove the bay leaf and serve.

More than 12 million Americans live with food allergies. This book covers not one or two, but the five most common allergens in kids, with each of the 120 recipes free of at least three allergens; most are free of all five. From the three crucial mealtimes (breakfast, lunch, dinner) to the “fun” foods families can’t live without (desserts, snacks, party treats), parents are completely covered. Most importantly, all of the recipes are easy to make. Readers will find not only the nutritional analysis for each recipe, but also sections devoted to cooking with kids, ways to make nutritious food fun, how to pack greener lunches, and easy ways to make fun snacks for the family. A purchase of Allergy-Friendly Food for Families also includes an offer for a free subscription to KIWI magazine. Whether they’re eating dairy-free chocolate cake, egg-free French toast kebabs, or gluten-free pizza pockets, kids will love their food so much they might just forget they have allergies at all.

Marygrace Taylor, Kiwi’s staff writer and recipe developer, created the majority of these family-friendly recipes right in her home kitchen in Austin, Texas.