Wanna pack an AF (Allergy Friendly) protein punch before you set out for Black Friday shopping?! Allergy Foodie has just the right solution for you - sharing one of my son’s favorite breakfast items…
So, here is to Allergy Friendly (AF) Mung Bean Crepes 
Posted in Recipes
October was a month of unprecedented viewership for Allergy Foodie – thanks to so many of my readers and to ‘Circle of Moms’ for nominating Allergy Foodie for a spot in the top 25 food allergy blog list. The nomination has helped a lot more readers benefit from this blog. That in turn has motivated me to get an early start on Thanksgiving and hopefully more caregivers like me can look forward to a safe and delicious meal. So, as my little one says – ‘Turkey, gobble, gobble – here I come!’ But that’s not all…it is going be a month of gourmet, AF (Allergy Friendly) recipes with a slight twist on traditional dishes.
What better way to start off than a delectable dessert…
Posted in Recipes
This snack brings back memories of a time when my little one could not have wheat. So, I would shape the dough used for this snack in the form of little pretzels and deep fry them. A labor of love – just so that he had a snack that looked like the snack other kids in the class were having
Crunchy Rice Sticks.
This is a slight twist on yet another festival favorite from my mom’s kitchen. So here is to spreading the light of good will and the aroma of Allergy Friendly festivities from our kitchen to yours…
Posted in Recipes
Mom and dad doting on my little one...
Homes are beautifully decorated with lamps and traditional artwork. Children and adults alike dress up in their best and brightest and the atmosphere lights up to a million fireworks. Moms slog it out for days in the kitchen to whip up an amazing variety of sweet and savory items alongside a sumptuous festive lunch.
However, little surprise – almost none of the dishes are allergy friendly. But, my little one loves this fun-filled festival so much that over the years, I have slowly tweaked mom’s recipes to make Diwali a joyous and AF (Allergy Friendly) one. Over the next 2 days, leading up to the big day on Oct 26th – I will spread the light of joy and the aroma of yummy dishes from my home to yours…
Posted in Recipes
This post is dedicated to a friend who embraces a healthy lifestyle with a gusto. Naturally, nutritious food is a key element of a healthy lifestyle! Since my dear pal specially loves oats in its pure glory and all its popular forms – granola, meuseli, oat bread and more – the main ingredient of this recipe is ‘oats’
This recipe is completely ‘Anu-grown’ - it popped into my head today, amidst my random musings of a happier, healthier world. And since then, I have been walking around with a goofy, pleased smile all day which became goofier once it passed the ultimate taste test – the taste buds of a 6-year old 
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At the risk of sounding like a glib motivational speaker…there is an upside to being put in tough situations! Though I would tear up when watching a sad movie or reading a book with the gravitas of John Steinbeck’s, ‘Grapes of Wrath’, I was definitely not an empathetic girl in my earlier years. Then, I became mom to a child with multiple food allergies and a heretofore unknown element became a part my personality, empathy - go figure!!!
Read on for the recipe of a delectable AF (Allergy Friendly) dessert…
Let’s start at the very beginning, a very good place to start…
When you sing you begin with Do Re Me, Do Re me; when you cook you begin with the ingredients…
Music and cooking – a tapestry of creative instinct!! I was listening to this melodious Julie Andrews song as I wrote this blog post today… http://www.youtube.com/watch?v=s_hcXiGb6_s
Read on for delecious, nutritious, AF (allergy-friendly) 1-dish dinner recipe…
Posted in Recipes
I have been feeling like a kid in a candy store all week. In my quest for allergy friendly dishes through the lanes of international cusine, I came across some amazing dishes from the state of Gujarat in western India. Without any substitutions – so many of their dishes are naturally allergy friendly and high on nutrition. At such moments I am reminded of a line from the song – I hope you dance…’Promise me that you will give faith a fighting chance.’ To thrive with food allergies, one must always keep this song very close to their heart
‘Lentil bites’ – mmmm’ilicious’…what more can I say The essential ingredient is mung beans! This bean has always been one of my favorites – high in protein, fiber, essential vitamins and minerals, low fat but still manages to feel light on the stomach…go figure!
The following measure will yield approximately 75 bite sized pieces. Ideal as finger food for a small group of 6 – 8 people.
Ingredients:
1. 1 cup split, husked mung bean (available at stores like Whole Foods and also in regular grocery stores in the International Foods aisle)
2. 1 tbsp. Eno’s fruit salt (available in Indian grocery stores) : This ingredient is optional
3. Salt and pepper to taste
4. ½ cup of vegetables like grated carrot, finely chopped fresh spinach
5. ½ tsp mustard seeds (black)
6. ½ tsp. cumin seeds
7. 2 tsp. oil (any oil like vegetable, corn, canola or olive oil)
Method:
1. Soak the mung bean in 3 cups of water for 4-6 hours. It should be soft to bite. Drain the water.
2. Grind the soaked mung bean to form a coarse batter with about ¼ cup of water.
3. If you have the fruit salt, add it at this point along with the salt and vegetables and continue with step 5. 4. If you dont have fruit salt, let the batter ferment overnight and then follow the same steps below.
5. To prepare seasoning – heat the oil on medium heat in a small saucepan. Add the mustard seeds and cumin seeds.
6. In about a minute the mustard seeds will crackle. Remove from fire and add the tempering to the ground batter. Be watchful else the seasoning will burn.
7. Mix the batter thoroughly.
7. If you have a steamer, add 2 inches of water to it. and bring it to a boil. A big pot can be used instead of a steamer.
8. Grease a flat stainless steel dish/plate that can go into the steamer and put 1 tsp. of the ground batter at 1 inch intervals on the plate. Place it carefully inside the steamer.
9. Cover the steamer/ pot and let it steam for 10 minutes.
If you have an idli mould – it can be effectively used for steaming.
Allergy friendly so often tastes ‘blaah’ or at best ‘just ok’ that this dish took me by surprise – pretty darn yummilicious. A double thumbs-up as an appetizer or a side dish on a fancy dinner table The best part is it is so simple to put together – less than half an hour excluding time taken to boil the peas and potatoes. So, here is my modern take on a traditional dish from the western part of India…
Ingredients:
1) 4 large potatoes, boiled (Yukon gold or red potatoes work best)
2) 1 cup cooked peas
3) 2 tablespoons rice flour (use organic brown rice flour to enhance nutrition)
4) Salt and pepper to taste
5) Oil to grease the baking tray (any oil is suitable)
Method:
1) Preheat the oven to 400 degree F.
2) Roughly mash the peas in the blender
3) Mash the potatoes roughly and mix in the mashed peas, rice flour, salt and pepper well.
4) Grease a standard 9″ bread loaf pan.
5) Press the mixture into the baking tray and lightly brush the top with oil.
6) Bake for 20 – 25 minutes till it is golden brown around the edges and crisp.
7) Cut into bite-sized pieces and serve with salsa or a dollop of dairy-free butter on top
Posted in Recipes
Can it get any colder?! Feels like NJ is getting slammed by snowstorms like never before…what better time for a bowl of warm mung bean soup – rich in proteins, fiber and as always allergy friendly. It also happens to be my little one’s favorite – yayy!
Ingredients:
- Dehusked split dry Mung Bean: 1/2 cup
- Turmeric: 1/4 teaspoon
- Pepper -
- Olive Oil or any other oil (Corn, Canola, Vegetable): 1/2 tablespoon
- Salt to taste
- Optional: 1 cup finely chopped Spinach, 1/2 tsp Cumin seeds, pinch of asafoetida, 1 tbsp finely cut coriander leaves
Method:
- Measure the mung bean in a 4 quart heavy bottomed saucepan. -Wash the mung bean and drain all the water. Add 3 cups of water and the turmeric and stir till the turmeric is completely stirred in.
- Heat the saucepan on medium to high flame till the water comes to a boil. Turn it down to medium heat so that the water is simmering.
- Stir the soup every 10 minutes to ensure that it is not sticking to the bottom of the vessel. – In about 30 – 40 minutes, the lentils will be completely cooked. Add the required amount of salt and turn down the flame to low.
- In a small saucepan heat the olive oil. When the oil is heated, add the cumin seeds (Omit the cumin seeds if you don’t want to add cumin seeds.) Switch of the flame and add ground black pepper and pinch of asafoetida (optional)
Small saucepan to heat oil
- Add the heated oil with the seasoning to the soup and finely chopped coriander leaves. Give it a good stir and switch of the flame.
Variations:
1) To increase flavor and nutritional content add the cut spinach in the last 10 minutes of cooking time.
2) Spinach is just one example. This lentil soup is remarkably versatile – add cooked carrots, cucumber, cabbage, or sauteed onions, green peppers. Let your imagination run wild and make this soup yours
Ways to enjoy it…
1) Have it as a soup as is.
2) Mix it with rice – yummy and nutritionally awesome!
3) Use it as a dip for tortillas, pita bread etc.
