I've always been lucky, I guess, in that I can eat pretty much anything I choose to eat. I knew about food allergies from an early age, because my aunt can have a potentially deadly reaction to shellfish and strawberries. But back then, I didn't think much about food choices. I met my first vegetarian in elementary school, when it was still sort of a "hippie" way of life. In college, I met people who kept kosher, and found a host of people who were not only vegetarian, but vegan. And after grad school, I started to encounter friends who had a wide variety of allergies and sensitivities to all kinds of foods: dairy, fish, nuts, soy. Recently, the number of people I know with sensitivities to wheat and gluten has grown significantly. Because I love to feed other people, and feeding people means being sensitive to restricted diets, I've become increasingly interested in recipes that accommodate both diet choices and allergies.
I jumped at the chance to guest post about an allergy-friendly treat at
Natural and Free today! Julie's blog is an amazing resource for people who need to accommodate for allergies in their diets; many of the recipes she posts are nut-, soy-, fish-, dairy-, and gluten-free; ALL of them are allergy-friendly in some way, and all of them use unprocessed, natural,
real foods.
Please go
visit Julie's blog for the story behind my allergy-friendly chocolate cupcakes (updated from my previous recipe for people who are also allergic to soy), and for a wealth of healthy, allergy-friendly recipes and advice!
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