Allergies + Sensitivities to foods

[go67jojo]

Hi, I am an Australian and I’ve just joined. I have so many allergies, I’m not sure what to substitute with what! I cannot eat tomatoes, wheat, rye, pepper, curry, chilli, well any spice really and most herbs! Any suggestions? Salt and garlic are about all. I cannot drink alcohol with the medications I take, so what do I use when a lot of recipes say to use red wine, etc? I’m really not a kitchen person but would like to be but the allergies and alternatives put me off! Jo-Ann

[Ossie-Sharon]

Hi, go67jojo. The wine in the recipes is definitely optional, no worries – really, it is just another seasoning that you can replace with garlic most of the time.
The advantage of the Menu Planner is that you can choose and avoid what you wish. If you want some help there, though, you can list your allergies here, and I will help you.

[go67jojo]

Hi Ossie, thank you for the offer of help. It is hard and I end up with quite bland food. There are so many things in the recipes that I have never heard of and am not even sure we can get them in Australia! I am allergic to pepper, tomatoes, wheat (although I eat a little bread and deal with it!), rye, chilli (in any form), curries, coriander, I stopped trying herbs and spices because my mouth blisters. I have problems with capsicum and anything citrus! Doesn’t leave much, does it? Apparently I shouldn’t eat dairy either but I have to be able to eat something! Yoghurt definitely gives me reflux but I drink tea with milk every day and eat butter without issue. It is so much easier just eating plain take away! Jo-Ann

[Ossie-Sharon]

Hi, go67jojo. According to your list, the following popular herbs and spices may still be OK for you (?), and hopefully you like some of them: garlic (you already mentioned), chives, basil, oregano, thyme, dill, marjoram, sage, saffron, and lavender, as well as leeks, scallions, and red and white onions, which are considered vegetables, but often used as seasonings. Non-herb seasoning possibilities include vinegars (i.e. balsamic) and liquid smoke, as well as oils with distinctive flavors such as sesame, extra-virgin olive, and nut (best = hazelnut, almond, macadamia). You can also make and store (including freeze) a French seasoning staple called mirepoix, which you can make by cooking down celery, carrots, onions (with or without mushrooms), and a combination of any of the above herbs/spices into a syrup, which you can use like you would boullion to make fragrant sauces for meats/substitutes, grains, and other vegetables. From the Italian side, just fresh herbs with or without extra-virgin olive oil are considered enough.
As for the rest, try some health-oriented shops (such as Fundies). There are many wheat-free versions of products available, including flours (i.e. quinoa, buckwheat) from which you can make your own items.
If you don’t have a cross-allergy to soy, there are organic dairy substitutes out there you can try. There are also milks from other wheat-free sources, including rice and almond (these don’t have protein, so just keep that in mind).
To make salads, there are so many vegetable varieties (even just among lettuces), you won’t miss the tomatoes and peppers, and a dressing made from vinegar and and garlic (with or without oil) should do the trick for seasoning.

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