Freedom Foods

Reminder

2010-10-25T06:48:00.000-07:00

I haven't written on this blog in a while ... but I have posted on my other blog: http://naturallythriftyathome.blogspot.com/ with some failsafe recipes and dinner ideas.

Brownie Sunday

2010-02-15T07:01:00.000-08:00

I wanted a special treat for Valentines Day and figured out the perfect combination for the chocolate lover in me. I took Harris Teeter All Natural Vanilla Ice Cream (very similar to Breyers -- probably could be substituted) and put over top one of these pieces of fudge: http://freedomfromfoodchemicals.blogspot.com/2010/02/no-bake-chocolate-fudge-gfcf-lownosals.html This was yummy and reminded me of cookies and cream ice cream. Would have been extra good with some whipped cream on top! Enjoy!

Oat Flour Pancakes (Gluten Free/Food Chemical Free)

2010-02-15T06:59:00.001-08:00

I found this recipe on cooks.com and tried it out today. I adapted it slightly. It made a very nice Swedish-style pancake.

No-Wheat Pancakes made w/Oat Flour

2 C oat flour
2 eggs
2 C whole milk
1/2 c. canola oil
1.5 tsp. cream of tarter

1.5 tsp baking soda

Warm pan or griddle to medium-med-high with oil or sprayed with non-stick cooking spray. Add dry ingredients together and mix lightly. Next add milk; stir. Add oil and 1 egg at a time. Mix thoroughly. Pour 1/2 cup mix at a time - broken up to make 4 pancakes at a time.

Hot "Chocolate" Cocoa...(without the food chemcials)

2010-02-13T10:59:00.000-08:00

I got this recipe off the back of my carob powder. This is quite good and my kids and husband couldn't tell the difference.

1 C milk
1 T maple syrup
1/2 t vanilla extract
1 T Carob powder

Mix ingredients together and heat up until hot but not boiling. Enjoy with some whipped cream!

No - bake "chocolate" fudge (GFCF & low/no/sals & amines)

2010-02-07T15:09:00.000-08:00

I was really wanting something sweet and used to be a chocoholic before my food intolerances popped up. I tweaked a recipe for fudge and came up with this.

1 C raw cashew butter (I made my own with raw cashews, canola oil and my food processor)
1/4 C maple syrup
1/8 C carob powder (unsweetened)
1 tsp vanilla extract

After I got the cashews and oil to a semi-smooth consistency I added my maple syrup which thickened the mixture up somewhat; then I added the carob powder and then the vanilla. I processed it until it was a good mixture-consistency and then I scooped a bit into ramekins style cups; covered, and then placed in the freezer for a few hours. This can be eaten without being frozen but it stores best in the freezer. It honestly has just the right amount of carob in it that I can imagine I'm eating real chocolate fudge. I can't taste the nuts at all -- raw cashews are very mild.

Oat Pilaf Recipe

2010-02-02T05:37:00.000-08:00

This was so good. I have a rice allergy and also histamine & salicylate sensitivity so most herbs and spices aren't allowed on my diet but this was just the right combination of allowable foods that I can tolerate. Some people with salicylate sensitivity don't tolerate onions (I used yellow onion in this recipe) but I seem to be fine with it, also basil seems fine for me, but others might react. Make this based on what you tolerate. I based this recipe off one I got from McMann's Steel Cut Oats website and made some of my own modifications.

1/2 T butter
1/2 C onion
2 T celery
1 T fresh basil
1 clove minced garlic
1/2 C chicken broth
1/2 C steel cut oats

Melt butter in a pot, stir in onion, celery, basil and garlic -- sautee for about 5 minutes, add in oats and then stir in already warm broth, bring to a boil. Cover and then lower heat (low) for 25 minutes or until liquid is absorbed.

Grocery List

2010-01-27T13:32:00.000-08:00

Golden Delicious Apples
Pears
Celery
Iceberg Lettuce
Garlic
White Potatoes
Raw Cashews
Raw Cashew Butter
Flour or wheat berries (to grind into flour)
yeast (to make my own bread)
milk
plain yogurt
eggs
butter
canola oil (or other vegetable oil - not olive oil)
Manischewitz Egg noodles (corn free)
Whole Wheat or plain pasta
Organic Valley Whole Milk cream cheese
Sorrento mozzerella cheese sticks
Oats -- steel cut or old fashioned quaker
Fresh Raw Chicken Breast
Fresh Raw Whole Chicken (I like to boil this for 2 hours with celery, garlic to make a chicken stock)
Fresh Ground Beef
Fresh Steak or Roast

Carob Chocolate Balls

2010-01-27T13:18:00.001-08:00

I've been chocolate free for nearly one year due to my histamine/amine intolerance. I've been doing ok with that, even though I'm a chocolate fanatic. I recently discovered that some people substitute carob for chocolate for a host of reasons, but one of them being that carob is very low on the allergen scale and is free of amines and histamine (and salicylate!) ... So, I bought some unsweetened carob chips and decided to make "faux buckeyes -- or fake chocolate peanut butter balls." I'm peanut-free as well as chocolate free ... so I decided to concoct something that might work. I wouldn't say carob tastes exactly like chocolate but sweetened with some sugar it can actually pass for semi-sweet or bitter sweet chocolate, in my opinion.

Carob Cashew Balls
Yummy inside:
1 cup powered sugar
12 tablespoons smooth raw cashew butter
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
Shell:
8 ounces unsweetened carob melted into a double boiler
1/3 C sugar and enough water to make the sugar liquidy
1/2-1 t vanilla extract

Start by combining the "yummy inside" ingredients until smooth. Then form them into balls on a parchment lined baking sheet. Put in the freezer for 20 minutes. While those are getting chilled, melt the sugar and water into a double boiler and then add the carob and vanilla extract. Once that is a good gooey consistency and the 20 minutes is up take the cashew butter ingredients out the freezer and dip each ball into the melted carob. Now place back on to tray and freezer, covered with saran wrap for another 20-30 minutes.

Whole Wheat - Why grind your own?

2010-01-26T03:36:00.000-08:00

I used to think using unbleached flour was so much better for me than regular old bleached flour. Then I met a friend last year who shared with me the benefits of freshly ground whole wheat. She told me how she grinds her whole wheat, in her kitchen, with a flour mill and makes her own wheat to make fresh breads and bread products with. I was amazed! I didn't know of anyone who did this and it sounded like a lot of work. The more I spoke with my friend and did my own research the more convinced I was of how much better this was for my family. In the long run making your own bread and other bread products (waffles, pancakes, muffins, cakes) will be better for your health and your budget. You can buy wheat berries in bulk (along with other types of grains you might want to use like whole oats (also called oat groats), millet (gluten free), quinoa, and even beans/legumes can be ground in a flour mill. Wheat will last, if properly stored, for 30 years. My kids absolutely love all my baked goods and never complain about not eating the processed foods equivalent. I don't use mixes or buy prepared baked goods -- I use freshly ground flour and other fresh ingredients. My flour mill only takes about 30 seconds to grind enough flour for a batch of muffins, waffles or for a loaf of bread! Once you see all of the nutrients that are extracted out of whole wheat flour to make white-all purpose you will be amazed! I can't believe I was eating this nutrient devoid alternative for so long ... I had know idea!

Fore more infomation click here: http://naturallythriftyathome.blogspot.com/2010/01/why-fresh-ground-wheat.html

Millet Flat Bread (Gluten Free)

2009-09-28T10:42:00.000-07:00

In my search for gluten free breads I came across this listed on about.com and it looks intriguing. With minimal ingredients, it looks easy enough to make!

Ingredients:

2 cups bajra atta/ millet flour
1 tsp salt
Warm water
1/2 cup ghee (see link below for recipe to make your own)

Preparation:

Put the bajra atta/ millet flour and salt in a large, deep mixing bowl. Make a well in the center.
Pour a very small amount of water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together. DO NOT add too much water as your dough will become sticky if you do! Add very little at a time as required to make the dough come together. We are aiming to make a medium firm dough so add water only as required. Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough. When the dough is done, cover with cling film and keep aside for 10 minutes.
Now heat a griddle on a medium flame.
While the griddle is heating, divide the dough into equal-sized portions - you should get about 7-8 for this recipe - and roll them between your palms, into smooth balls.
Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat. Now use a rolling pin to roll this ball out into a circular shape about 6" in diameter and approximately 6-8 mm in thickness. When done, pick this circle up from the rolling board and put it on to the hot griddle.
Soon you will see tiny bubbles rise on the surface of the Roti. This is the time to do the first flip - turn the Roti over with a spatula. As soon as the first flip is done, drizzle a bit of ghee on the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too. The Bajra Roti is done when both sides are slightly crispy and golden brown. Repeat the process with each ball of dough till all are used up.
Enjoy piping hot with a dish of your choice!

Puffed Millet Balls

2009-09-05T12:13:00.001-07:00

This healthy snack or dessert is gluten free, casein-free, salicylate free, and amine-free (if using raw cashew butter). Enjoy!

1/4 C cashew butter
1/4 C maple syrup
1 tsp vanilla extract
1 C puffed millet cereal

Mix wet ingredients together then add the millet. Form into small balls and place on a parchment lined cookie sheet. Cover and let sit in the refrigerator until chilled. Makes about a dozen.

Yummy Fajitas

2009-08-23T12:46:00.001-07:00

Make a batch of whole wheat fajitas (I sometimes make mine up a day or a week in advance and then freeze them). If you do freeze them just let dethaw in the oven on 350f for about 5 min.

Add:

Boiled Chicken (or grilled)
Quick-Cook Black Beans
1/2 Cup of Couscous (or rice if you tolerate it)
4 T plain Yogurt (I use Dannon Brand)
salt
(garlic/onions/cheese optional if you tolerate them)

Layer the ingredients inside of a fajita and enjoy!

Garlic Dinner Muffins

2009-08-16T14:09:00.000-07:00

These were really yummy -- you can play with the ingredients with extra or less garlic. You can also try chives and cheese on top!

Ingredients

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, beaten
1 cup milk
1/4 cup melted butter
3 garlic cloves, minced

Directions

Heat oven to 400°F.
In a large bowl, mix flour, baking powder, salt and sugar.
In a small bowl, mix together egg, milk, garlic and onion.
Make a well in the center of dry ingredients and pour in the egg mixture and melted butter.
Mix together using as few strokes as possible.
DO NOT OVER BEAT--the batter should have small lumps in it.
Pour into 12 paper-lined muffins tins, filling about 2/3 full.
Bake 20 minutes or until muffins begin to turn golden on top.
Test for doneness with a toothpick which should come out clean.
Remove from tins and cool slightly before serving.

Drinks

2009-08-12T15:42:00.000-07:00

These are what I do not react to:

Plain Water
Very Fresh Skim Milk
Pear Juice
Most Coffee

Idea for Snacks

2009-08-12T15:19:00.000-07:00

Raw Celery Sticks with Fresh Cashew Butter
Yogurt
Store bought Cookies (Mini Vanilla Cookies)
Triscuits (plain)
Triscuits topped with Cream Cheese (I like Organic Valley)
Plain Raw Cashews
Utz Plain Potato Chips
Oatmeal Cookies (plain -- no raisins or chocolate chips)
Meringue Cookies (will post recipe)
Butter/Sugar Cookies (will post recipe)

Ideas for Breakfast

2009-08-12T13:47:00.001-07:00

I have been successful with plain oatmeal (mixed with water and a small amount of brown sugar). Some people do react to oats, some do react to brown sugar.

I have also found Kashi Autumn Wheat Cereal with fresh (newly opened) milk seems to be fine.

Homemade bagels (click for recipe) with butter or certain cream cheese

Muffins:
Whole Wheat Cheesecake
Apple Muffins

Apple Puff

I also make Coffee Cake but it does contain a lot of brown sugar (which may not be suitable for some with salicylate intolerance).

Amish Bread

Oat Bread

Homemade Waffles, Pancakes, and French Toast get eaten a lot around here -- with fresh real maple syrup.

Dry Scrambled or hard boiled eggs

Fresh fruit: golden delicious apples & pears

Yogurt -- I've been doing really well with Dannon Vanilla or Dannon Plain yogurt (the All-Natural variety). I also make my own: Plain Yogurt Recipe

Ideas for Dinner

2009-08-12T13:47:00.000-07:00

Breakfast for dinner:
Homemade Waffles w/maple syrup
Scrambled Eggs (without seasoning)
Homemade Pancakes or French Toast (no cinnamon)

Italian:
Pizza Biaca (click for recipe)
Spaghetti/pasta with butter or canola oil topped with "safe" veggies
Pasta with a white sauce (will post 2 recipes) and mozzerella cheese*

Meat:
Roasted Chicken w/greenbeans
Plain baked/grilled/boiled chicken breasts
Pot Roast/potatoes/celery/chives
Steak w/potatoes
Hamburgers (wrapped in lettuce or with homemade rolls) w/homemade fries

Chicken noodle soup (homemade)
Beef Stirfry
Goulash (will post recipe -- beef chunks, noodles, beef broth, butter, flour, yogurt)
Chicken pot pie (homemade)

"Mexican"
Homemade flour tortillas filled with plain yogurt, black beans, iceberg lettuce, mild cheese* and hamburger/chicken

*Some people do react to cheese -- go at your own level

Recipe: Whole Wheat Cheescake Muffins

2009-08-12T13:37:00.000-07:00

Whole-Wheat Cheesecake Muffins

FILLING:
6oz of cream cheese, softened
1/4 c. sugar
1 egg
1/8 tsp. salt

CAKE:
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
1/3 c. canola oil
1 egg
1 tsp. vanilla
1 c. water

Beat filling until creamy. Combine dry ingredients in one bowl and wet ingredients in another. Add together. Spoon batter 1/2 way in cup. Spoon 1 slightly rounded tablespoon of filling over batter, then remaining batter to fill cup. Bake at 350 degrees for 25 minutes. Sprinkle with powdered sugar when cool. Makes 12 muffins.

Breakfast/Snack Recipe: Apple Muffins

2009-08-12T13:27:00.000-07:00

Whole Wheat Apple Muffins

These are so yummy and somewhat nutritious, too! These need to be made with golden delicious apples to be low sals! You can substitute white flour if that is what you prefer.

2 Cups of whole wheat flour (I used 1 cup of soft white wheat and 1 cup of hard white wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C sugar
1/2 stick butter partially melted
2 eggs
1 golden delicious apple peeled/chopped
1 tsp vanilla
1T brown sugar

Preheat 375f.
Mix the dry ingredients in one bowl. Set aside.
In another mixing bowl beat the sugar, butter and eggs; add the apple and vanilla. Gradually mix in the dry ingredients. Pour into muffin pan and top with brown sugar. I like to sprinkle brown sugar in little holes I make in the muffin or near where the apples are and then put more batter on top -- it makes a streudel-like muffin. Bake for 20min. Let cool and then enjoy!

What are food chemicals?

2009-08-12T12:49:00.000-07:00

The food chemicals I'm addressing in this blog are naturally occuring food chemicals; specifically Amines, Salicylates and Histamine. There are other food chemicals such as sulfites, free glutamites (MSG), and certain food colorings that might come up as well. For people living with food chemical intolerances or sensititives they can live in misery because these compontents make up so much of the foods we eat! The symptoms can be slightly bothersome or really very severe ... they can manifest like true food allergies, like environmental allergies or as mental and neurological symptoms (such as dizziness, headaches, anxiety and depression!) I'm not a doctor or a nutritionist -- just someone living with these problems that has gone from not knowing what I could eat to learning to manage my symptoms through diet. I choose foods that are very low in these food chemicals so that I don't have chronic symptoms.

When you have food intolerances it is so easy to focus on what you can't eat ... but in this blog I want to rejoice in what we can! If you have any recipes or ideas you want to share, please let me know in the comment section!