Friday, June 10, 2011
my obsession:{label reading}
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| By Guest Contributor {Emilie Sampson} |
As I entered this world of food allergies, I had to learn how to read labels and how to find out what is REALLY in the food we eat! And the more people I opened up to about this, the more people I found that also deal with food allergies and food intolerance.
How many of us deal with daily ailments that could possibly be attributed to the food that we consume? Chronic headaches, stomachaches, rashes, irritability, insomnia, trouble focusing can all be signs of food allergies! Now, I am no medical professional (Seriously, guys…I’m not a doctor. Take their word for it, not mine), but I often wonder how many things we choose to medicate for that could be cured by a simple change in our diet.
{read these labels: one has lots of ingredients I can't pronounce and one has 4 and still tastes great}
Adjusting to life with food allergies can be tough at first, but now reading labels and cooking (burning) creatively has just become a way of life. Lindsay may be the anti-Martha, but I am definitely the anti-Paula Dean. My kitchen looks like a train wreck after I finish making (burning) the simplest of dinners. Even if you just became a label reader to REALLY know what is in the food that we give to our monkeys…you might be shocked. Knowing what is in the food we eat and what that food does to our bodies is a GREAT way to move into a healthier lifestyle.
{Gluten-Free Peach Cobbler Recipe}
I recognize that some of you may not use almond meal due to nut allergies. I'm thinking that a substitute of Bob's Red Mill Gluten-Free Cornmeal
would work, as well as buckwheat or millet flour. In a pinch, you could use fine brown rice flour, I suppose.Preheat the oven to 350 degrees F. Lightly grease an 8x8-inch baking dish or two large/four small individual gratin dishes.
{You'll need} About 4 cups of sliced ripe peaches (I peel mine)
2 tablespoons organic light brown sugar
or use raw agave nectar2 teaspoons tapioca starch
{Begin with the peaches}
Pour the sliced peaches into a pot and stir in the light brown sugar and tapioca starch till coated. Heat over medium heat until the peaches start to bubble a little around the edges. Turn the heat to low and cook for eight to ten minutes. This gives the peaches a head start in the baking department.
{Meanwhile whisk together}
1 cup sorghum flour
(also known as jowar flour)1/2 cup almond meal
(also known as almond flour)1/2 cup tapioca starch
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1/2 cup organic cane sugar
1/2 teaspoon bourbon vanilla extract
{Beat in} 6 tablespoons of light olive oil or melted vegan butter spread
1 egg replacer (I used Ener-G Egg Replacer
)1 1/4 to 1 1/2 cups unsweetened So Delicious Coconut Milk, or hemp, almond, or rice milk
The biscuit dough will come together quickly- don't beat it to death. Just till smooth. It should be a wee bit sticky (not too wet and not too dry) like a biscuit dough/batter.
Spoon the hot peaches into the prepared baking dish. Plop spoonfuls of the biscuit dough on top of the peaches. Sprinkle with a little dusting of organic cane sugar.
Bake in the center of a preheated oven for 25 to 30 minutes, until the juices are bubbling, and the biscuit topping is golden brown and baked through. Cool for five to ten minutes before serving.
Serve warm. Makes four servings.
{Recipe and picture taken directly from www.glutenfreegoddess.com}
Emilie... is a mom of three boys. She is the founder Families For Community, a non-profit that exist to equip parents who have children who experience disability to be the very best advocates for their kiddos that they can be. She began her advocacy work both locally and at a state level in 2007, when her youngest, Parker, was diagnosed with autism. She is immensely passionate about empowering and equipping families experiencing disabilities. She is also a consultant for thirty-one, a company that sells super cute purses, and organizing accessories.
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