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THE FOOD INTOLERANCE COOKBOOK

THE OFFICIAL COOKBOOK OF

CONTENTS AND INDEX


The food we eat nourishes us spiritually as well as physically.
This means, on a sensitive level that we may not usually be aware of, how we treat the food when we are preparing affects not only the food but who eats it! If you want your family to enjoy the meal you have worked to create for them, to be relaxed and happy while they're eating, be sure that you are in a good mood when you are cooking. If you are agitated and irritable, angry, or otherwise unhappy while preparing the meal, that is what will go into the spirit of the food, thus being passed on to the people eating!

Sound crazy? Test it out! Watch the behavior of those around the table as they are nourished by what you feed them. Did you dish them up a plate of joy? Or are they eating a miserable attitude by a person who resented cooking for them?

If you find yourself in a lousy mood when you enter the kitchen to prepare a meal, do yourself a great favor: First find that special little something that makes you happy. Is it smudging yourself and the room with sage, lavender or juniper? Or burning a nice candle? Taking a moment to go outside and smell the fresh air with a little prayer of gratitude on our lips is always uplifting. Admiring a beautiful flower - whatever it takes to shut out the noise in our heads that is causing the disruption. Then, return to the kitchen and bring that moment of bliss to the food!

* CONTENTS *

 


Click on the link in the box above to go to the page of recipes.
Or, click on the specific recipe in the INDEX box below.

If you have questions, or need help with a recipe, CONTACT ME.
As part of the service to you as SOH Members, I am happy to help!

* INDEX *

 

 
CEVICHE (Also includes Fruit Free version)
 
SOUP, BLACK EYED PEAS AND VEGETABLE

SOURDOUGH BREAD

FRITTERS - TUNA AND CAULIFLOWER

VEGGIES, GRILLED SUMMER

YUCA AND CABBAGE WITH TUNA

 

SUGGESTIONS:

* Some recipes have alternative ingredients listed so that you may use what is appropriate for you.
* For easy reference go to the FOOD SUBSTITUTIONS LIST for alternate options.
* The flour used in our recipes is FRESH GROUND, NON-DEGERMED WHEAT (NOT ENRICHED OR BLEACHED), unless otherwise specified. Sometimes it will be called WHOLE WHEAT WHITE FLOUR. Package labels will often denote whether the flour is unbleached, enriched, and/or whole grain.
* The salt used is CELTIC SEA SALT (neutral for all), considered the most pure of salts. We prefer to use the coarse ground salt and, if needed, crush it in a mortar with pestle. This is the best way to gain great flavor.
* Most of the oil used, unless otherwise specified, is ORGANIC SAFFLOWER OIL (neutral).

Remember to READ ALL INGREDIENTS LABELS CAREFULLY
in manufactured products.

Refer to THE FOOD RESOURCE LIST for hidden ingredients.

COOKING TIPS:
* To remove garlic skins from fresh garlic: Cut the garlic clove in half. Using the flat side of knife, press down on pieces. The skin will easily come off.
* To get the most flavor out of minced or chopped garlic
: Crush the garlic pieces with the flat side of your knife, pressing down until you feel the hardness "give way." This allows the garlic juice to be released.
* See more cooking and baking tips throughout the recipe pages.
* Young white potato (P) and yuca (casava) root (N) may be substituted for each other.
* When baking with honey instead of sugar, baking time will be decreased.

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