Throughout the year, it is challenging to live with a food allergy or intolerance, but the holidays between Thanksgiving and Christmas are extremely difficult. Every party I visit is a potential health risk. Over the last two years, I’ve developed a strategy for keeping myself as safe as possible. For each party I attend, I bring something savory and something sweet (if I’m in the mood for a dessert). I can promise you that with gluten and dairy intolerances, I can’t eat any dessert except fruit at a friend’s house. I take that back, my BFF, Aimee, makes some sweet and spicy pecans similar to these which I can eat. Thanks Aimee.
However, my strategy wouldn’t work, if I didn’t have Karina, the Gluten Free Goddess’s, recipes. For me, Karina is more angel than goddess. I’ve read her blog and used her recipes for over two years. This winter, she put together a Tastebook. I’ve asked for it for Christmas. I hope HH got the link and the hint.
I gather inspiration from several gluten free bloggers, like Shauna, the Gluten Free Girl and Jamie, the Gluten Free Mom, but about a year ago, Karina was feeling ill. She went to her doctor and discovered she was now intolerant to many, many foods. As you can imagine, she was disheartened by the news. Gluten free bloggers like Gluten Free Bay, and even some foodies who don’t normally cook gluten free participated in Cooking for Karina, where they created recipes for her which incorporated only those foods she could eat. Great imaginations were tested, and wonderful results ensued. At the time, I was so new to the game, that I was too overwhelmed to contribute. Armed with all that love, Karina was blogging again, and I was ever so grateful. She could no longer eat dairy, and she revamped many of her recipes.
So far this season, I’ve made two of her fab gf/cf/egg free/soy free, etc. recipes and took them to two of my parties. I want Karina to see how both recipes turned out and to thank her for all the times she’s helped me during the year. For example, without her blog, I wouldn’t have learned how to condense and sweeten coconut milk, or how good hemp milk tastes on cereal and in pie.
Yes, hemp milk.
This vegan pumpkin pie, filled with all kinds of healthy ingredients like buckwheat flour and hemp milk, was amazing. Imagine my joy when two of my friends asked me for the recipe. When you can’t eat what everyone else does, you don’t expect to ever be asked for a recipe again.
At my second party, I brought these bars which are a variation on Hello Dollies. Everyone at the party ate these, and many had seconds. They are not quite as sweet as I remember Hello Dollies to be (which is fine with me), and they would be good with hot tea or coffee. I brought only a few home, and there were dozens of wheat and dairy laden desserts lining the countertop.
Now, I wonder, could I make Aunt Bill’s Brown Candy gf/cf? I think I’ll try, and I’ve gained the confidence from all of my gluten free blogging angels, like Karina, Shauna and Jamie.
Oh, and they all write beautifully too.
Thanks to everyone who helps me eat happy. I hope you have a happy and healthy holiday season. Merry Christmas.