If you missed the earlier recipe, like the last scene in the movie, Titanic, all I can say is, “Come back! Come back!” Yes, come back here after you’re dived headfirst into a serving of this custard dessert. You won’t be disappointed. I made one jelly jar full with a little beet juice added, and it turned a pleasant pink color, perfect for Valentine’s Day.
This dessert pairing is guaranteed to leave any gluten and dairy-eating guests salivating over your dessert dish, and wondering why they no longer get to gloat.
You’ve probably noticed that I’m not big on sweet treats and desserts. When I made candy over the holidays, it was the first time I had ever made a candy treat at home. And that was a big deal. I don’t even have a huge sweet tooth.
It’s not that I don’t think there is a place for something sweet and delightful in the grander scheme of eating. Yet I know that those of us who struggle with food allergies, intolerances, sensitivities, and autoimmune disease are at various stages of healing, recovery, and strengthening. Processed sugars and alternative flours should never be high on your list of nutrient dense foods to promote your most positive health outcomes, right? And yet, you want that little something special at the end of a special meal.
The Sensible Celiac feels your pain. I understand your bottom-lipped pout when everyone else is eating something as simple as crème brûlée, and your plate is sadly empty. The waiter listens to your long list of food allergies, and announces with embarrassment that all he can offer you are some berries, no non-dairy whipped creamer for you because of the soy. If you have a fructose intolerance, you can’t even have the berries.
Fear not, my food intolerant minions! My friend Amalia has a delicious recipe for dairy-free coconut custard that you are going to love! It’s easy to make, even for those of you who are rolling your eyes and declaring that you don’t know how to cook. This is a simple dessert that most of us can roll with.
Amalia’s kitchen is my food oasis. In her kitchen, I trust myself, and entrust my guts. As an uber sensitive person, chances are that if something works for me, it can easily be adapted for others. She has seen me through the years of figuring out all my mysterious food reactions and allergies, as I am one of the 15% of food allergic people who developed the majority of my food allergies outside of childhood. I will not be outgrowing these. This is my life. And this is yours.
Disclaimer: this post is not a replacement for sound diagnosis and medical treatment when you are ill. It is a discussion of resources available. Always discuss with your medical practitioner any questions and changes in treatment you wish to explore.
What happens when you have symptoms of a cold or flu, and you have an autoimmune disease and/or food sensitivities?
Some of the conventional over-the-counter products are not going to work for you, that’s what! Today, while I type on my Macbook Air from bed, I have the symptoms of a typical head cold: post-nasal drip, irritated sore throat, no fever, headache, body soreness, and fatigue. I thought it would be timely to post some “food for thought” on how to approach treating your cold and flu symptoms if you have an autoimmune disease and/or food allergies, intolerances, or sensitivities.
I’ve organized this post into steps so you can access what you might need to address the threat of cold and flu symptoms. While no one enjoys getting sick, sickness happens. I think it’s best to be prepared at all times, and have a general outline of your plan to treat your illness before they overwhelm you.
Food Allergy, Intolerance, and Sensitivity Low Down
[Important note: as with all posts on MyAllergyAdvocate, my words are not intended to replace diagnostic testing and discussions with your primary care physician or other medical professional. Please seek appropriate care if you are showing symptoms of illness.]
The other day at the allergist’s office, I found myself describing my list of known food allergies, food intolerances, and suspected food sensitivities. I rattled them off the way some people memorize stats from their favorite football team or the dates of their children’s vaccination schedules. She smiled.
My allergist feels that people like me end up becoming experts on the subject of food allergies, intolerances, and sensitivities as they navigate the confusion surrounding these three words. When do you get tested, which test do you select (and why), when do you avoid a food altogether, and when do you do an Elimination Diet? In my case, years of experience makes living with these three things manageable, yet when I need to explain them to the novice, I find myself a little tongue tied.
Apparently, so does most everyone else. Which is why I’m writing on the subject, in layman’s terms. It’s time to get a grasp on a complex subject, so you can get working on improving your health through your food choices.
It’s not that I really wanted to be an expert on the subject. And yet, I do! There are many other subjects of which I would rather spend my time learning, but perhaps Destiny changed all that. Or some food-allergic Muse, also known as Grumpy Tummy.
On this blog, I’ve jumped into the gluten-free and “free from” bloggersphere with both feet without building a foundation for the topic. So perhaps it’s time to show off my expertise and bring you all in, just a little bit closer, to the Food Triumverate. If you’re new to all of this, it’ll give you more perspective on why so many of us pull out our hair when it comes to the food industry of America.