2014-06-25

is KLM intercontinental somewhat accommodating?

I'd like to from anyone who has any real-world experience with KLM intercontinental to Europe.

We are flying KLM to/from Amsterdam this summer - their policy on nuts is basically: nuts everywhere.  
"On intercontinental flights, we serve a mixed nut snack in Business Class and almonds in Economy Class... We recommend asking your doctor or KLM Cares about whether you should be travelling.(from https://www.klm.com/travel/ca_en/prepare_for_travel/travel_planning/special_meals/index.htm#p1, emphasis added).  

Besides waving epipens, allergist letter and own foods through the airport, and wiping down all reachable surfaces around the kids, is there anything else we can/should do?  they suggest a medical clearance signed by doctor is necessary - can anyone attest whether it would do more help than harm?

Cybele Pascal’s Rice Milk Mayonnaise and Macaroni salad

Hanging onto these two for summer picnics, potlucks, etc.  Source: http://cybelepascal.com/

Cybele Pascal’s Rice Milk Mayonnaise

from http://allergicliving.com/2013/06/27/cybele-pascals-rice-milk-mayonnaise/
Makes about 1 cup
Free of: gluten and all top allergens
To emulsify the mayonnaise properly, you must incorporate the oil very slowly. Once thickened, feel free to add fresh herbs for a seasonal variation.

Ingredients

  • 1/3 cup (80 mL) plain rice milk, chilled
  • 1 1/2 tsp (7.5 mL) lemon juice
  • 1/8 tsp ground white pepper
  • 1 small garlic clove, crushed
  • 1/4 tsp (1.25 mL) xanthan gum
  • 6 tbsp (90 mL) canola oil
  • 6 tbsp (90 mL) olive oil (or use all-canola oil, 3/4 cup total, for a mild flavor)
  • 1/2 tsp (2.5 mL) fine sea salt

Method

  1. Combine rice milk, lemon juice, white pepper, garlic and xanthan gum in a blender, and mix on high speed until foamy.
  2. Set blender on high, and using a dropper or measuring cup with spout, add the canola oil drop by drop through the hole in the blender’s lid, until the mayonnaise begins to emulsify. Continue adding the oil in a steady drip, until the mayonnaise is thick and creamy. Scrape down sides of blender as necessary. Don’t rush; slowly incorporating the oil should take several minutes.
  3. Add salt, taste, and adjust salt and lemon juice, if desired.
  4. Serve at room temperature. Transfer leftover mayonnaise to a jar, and store tightly covered in the refrigerator for up to one week.
  5. Classic Creamy Macaroni Salad

    Pasta salad may seem like a no-brainer for a summer picnic, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.

    Ingredients

    • 8 oz (230 g) suitable elbow macaroni pasta 
    • 1 ⁄2 cup + 2 tbsp (150 mL)  Rice Milk Mayonnaise (above)
    • 1 large garlic clove, minced or crushed
    • 1 tsp sugar
    • 1 tbsp apple cider vinegar
    • 1 tsp Dijon mustard [optional, if allergic to]
    • 2 tbsp gluten-free sweet relish
    • 2 tbsp plain rice milk
    • 1 ⁄2 cup (120 mL) minced celery
    • 1 ⁄2 cup (120 mL) minced red bell pepper
    • 2 tbsp minced yellow onion
    • salt and freshly ground pepper
    • curly parsley, for garnish

    Method

    1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
    2. Combine mayonnaise, garlic, sugar, vinegar, mustard (if using) and relish in a medium bowl. Whisk in the rice milk until smooth.
    3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
    4. To let flavors meld, cover pasta tightly and chill in refrigerator at least 1 hour.
    5. Adjust salt and pepper to taste. Serve immediately, garnished with parsley. Salad will last up to 24 hours.
    Serves 4 to 6Free of: gluten and top allergens

2014-06-14

Mysterious reactions from DS2

Past week or so he's been complaining of itchy/burning mouth, throat.  especially with fresh bananas.  last night he also complained about fresh plums (also seemed to have a local reaction on his lip).
he's also been coughing up a lot to the point of heaving up lots of phlegm from his stomach and occasionally meal remnants; 1-2 times a day... his nose is also quite stuffy, so it might be just a cold...
wondering if this could be the start of OAS or something.

update 20140625: he likes bananas again, but scratchy throat after pumpkin seed ryvita crackers (which were preceded by a mixed frozen fruit smoothie).  keep on swimming.

2014-04-22

Vanilla Rice Milk Custard

Props to Sarah at http://sarah.hudweb.net/2011/05/vanilla-rice-milk-custard-gluten-dairy.html


2 cups organic rice milk (or soy or oat milk)
3 tablespoons cornflour (or use rice, potato or tapoica flour)
2 tablespoons sugar
½ teaspoon vanilla extract or paste

Mix the cornflour with a little of the rice milk to make a paste. Mix the sugar, and paste into the rice milk. Heat the mix in a saucepan over a medium heat until it starts to boil and thickens, stirring well. Otherwise microwave on High for a minute at a time, stirring in between until hot and thickened. Stir in vanilla and set in fridge.  Note that it keeps thickening as it cools.

2014-03-17

Garlicky Grilled Kale

Perfect as a side, in stir-fries or tossed with pasta 
Ingredients
1 tbsp garlic powder
1 tbsp smoked paprika
1/2 tbsp ground cumin
1/2 tbsp kosher salt
1/2 tsp ground black pepper
1 large bunch kale
2 tbsp olive oil

1. Heat a grill to medium-high. Line a heavy baking sheet with foil, or use a disposable foil baking sheet. Coat the foil or baking sheet with cooking spray. 

2. In a small bowl, mix together the garlic powder, smoked paprika, cumin, salt and pepper. Set aside

3. Trim off and discard the thick stems from the kale. Coarsely chop the kale leaves, aiming for pieces about 2 to 3 inches. Place the chopped kale in a large bowl, then drizzle it with the oil. Use your hands to toss the kale to coat evenly with the oil. Sprinkle half of the seasoning mixture over the kale, then toss again.  Sprinkle the remaining seasoning and toss again. 

4. Spread the kale in an even layer on the prepared baking sheet. Place the baking sheet directly on the grill and cook with the grill covered for 7 minutes, or until the kale is crisp and begins to brown. Serve immediately. 


Adapted from Metro newspaper; credited to THE ASSOCIATED PRESS 

2014-02-24

First cruise experience with Disney Cruise Line

Just returned from a 7-day disney cruise (DCL ship Fantasy).  Dealing with multiple allergies wasn't quite as smooth as we are used to with Royal Caribbean (we've already cruised with them four times and the learning curve for this different ship AND company was quite high).

Overall experience was good, but tiring.  Pre-ordering special meals for two fussy kids was a long process, and they were well beyond their patience limits.
LOTS of ice cream on the pool deck. Sometimes kids would wade into the pools or try the waterslide still wearing some...

more to come after kids are in bed and another opportunity arises...!

"The Best Gluten Free Vegan Bread"

This recipe from Hope's Kitchen was recommended within the Ottawa Anaphylaxis Support Group.  Copying it here with extra bits (from posted comments) for future reference.

Variations:
Don't use buckwheat as substitute.  
Can reduce millet flour by 1/2 c. and use a multi-grain blend to make up the difference. 
Savory: Bake one loaf of bread and one pan of rolls adding a teaspoon extra of salt and one tsp. each garlic powder, minced dried onion and Italian seasoning to the roll batter.
Sweet: monkey bread.  
Also makes fabulous buns, hamburger buns

The Best Gluten Free Vegan Bread

Winter days can really impact how much your bread will rise. Might have to work a little harder at it in the cold months: 

  1. First of all, make sure ALL your ingredients are at room temperature before starting. 
  2. Warm up your mixing bowl and loaf pan before starting. 
  3. When measuring your ingredients, spoon them gently into the measuring cup and then level with a knife. 
  4. Mix by hand a long time - until batter like.  Unlike traditional baking, letting your batters beat for a while will incorporate air and help with leavening! 
  5. Cover with plastic wrap during the 30 minute rise.
  6. Make sure to close the oven gently, if it closes hard/with a bang/gets bumped, it will make the bread fall.
  7. After the loaf finishes baking place it in a warm, more humid spot in your home to cool to help prevent it from falling. E.g., cover with a tea towel on a wire rack, and keep it in a warm place.  Altn, turn off oven 20 minutes early and leave it in.


3 cups GF Flour Mix - I used Paula's GF Flour Mix - see below for her recipe
2 tsp xanthan gum
1/2 tsp sea salt
3 Tbsp sugar 
1 tsp dry yeast  (Fleischman's or Red Star dry yeast work well. Dry yeast means measuring the yeast as it comes out of the jar as opposed to adding water to it).  Can also use breadmaker/instant yeast.
2 tsp coconut oil (melt before measuring) OR Grapeseed oil
1.5 cups + 2 Tbsp warm water

1. Grease and dust with GF flour an 8×4 loaf pan (OR line with parchment paper).  Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3.  In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
4.  Pour batter into prepared pan and cover with a tea towel.  Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan.  Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6.  Place bread in preheated oven and bake 45-55 minutes.  After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
8.  Let cool completely before cutting.   This makes a big difference on how well it will slice and stay together.

This is great for Sunflower Seed Butter sandwiches, paninis, grilled cheese, toast, or fresh with Homemade Strawberry Jam.   

Enjoy!

Paula's Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder  

Another GF flour mix that works well: 
2 cups of Shauna Ahern's gf mix, 70% whole grains/30% starch by weight (Gluten-Free Girl and the Chef), 
1 cup tapioca starch.