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My Family and Other Allergies

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Everybody has different eating habits but sometimes it's awkward cooking for those you care about. The number of people who have food intolerance or allergies has multiplied over recent years, with gluten allergy rising in particular. Vegetarianism and veganism has grown steadily and there are now many more people who choose to eat only local, sustainable, organic or raw food. So, what can we feed our loved ones, when their needs are mixed This book explains many of the reasons for our different food needs from ethics to the gut-brain axis. But more importantly offers recipes alongside suggestions for putting it all together in a non-judging, harmonious way. After all we all love to eat good food. This is a hopeful and humorous book looking forward to the time when extended families will be able to eat together again.
This is a collection of recipes, tips and stories about cooking feasts for people with food differences. There are very few omnivores in our family. We have some who are allergic to citrus and vinegar, some who can't eat capsicum, a couple who can't have gluten or dairy and others who are sensitive to almost all common food additives and chocolate. We have friends who drink no alcohol and friends who eat no sugar or nuts. Still we feast together regularly. It takes a little planning to gather ingredients that satisfy everyone, and to mix and match them to make tempting curries or three course meals, puddings for those who are egg, dairy and sugar free or cakes for those who can't eat gluten, but it's not as hard as it might seem. Here, I have distilled the knowledge and skills our family has gained over the years into a feast of a cookbook.
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