![]() Remove from the oven and let cool to room temperature. ![]() Season with salt and pepper and roast until the peppers start to blister (20 minutes). Place the peppers on a baking sheet and drizzle with a splash of olive oil. Remove from the heat and let cool to room temperature. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa feels tender. In a medium saucepan, combine the quinoa, water and salt and bring to a boil over high heat. Quinoa, Mixed Peppers and Avocado Cream Verrines:ġ green onion, finely chopped (or 1 tablespoon red onion, chopped) Everyone at our table was able to partake. Hope you enjoy this as a refreshing appetizer or light side dish. I don’t think I’ll change the recipe again after this, actually! The goat’s milk yogurt gave more of a cheesy creamy bite than cow’s milk yogurt did in previous occasions. Changing a recipe to help someone enjoy the evening and the hours afterwards can be a learning curve but it can also lead to very tasty discoveries in the kitchen. That’s nothing! That can’t possibly hurt her." Yes it can. ![]() I know some people who because they don’t think these things are "real" would have said, "oh well, the recipe calls for just 1/4 cup. Zut alors! (yikes!) That was by far the easiest allergen orientated change one could have to make. One of the dishes I wanted to do, (inspired by Flo’s quinoa and green lentil dish, was a verrine of layered quinoa, roasted peppers and avocado cream and it did contain yogurt. No problem I was wasn’t planning on serving any dairy…. When friends came over for dinner, one of them gave me a call the day before saying that he was bringing a guest who was allergic to cow’s milk. For those who can’t read or understand French as well (or at all), I only hope I was able to transmit the notion that food allergies are real, and we should keep on getting educated about them. I know, here I am recommending a book in another language that only some of you will be able to read. She then wrote it all down in such a detailed and simple, precise and researched way that I can’t recommend her book strongly enough to anyone who reads/speak French. I know I would not let go until I’d see my daughter smile again.įlo did it. I am not a mom but I know that’s what mothers do. I love how fierce a fighter Flo is for her daughters. No to mention the reactions from others at times must be hard to bear for such young souls. I truly feel for her young daughters going through trial and error of finding what they can and cannot eat. I love my peeps but when I hear things "oh yes, the grilled veggies with camembert sandwich is dairy free." I just get very, very worried. Flo’s book is the best thing that could happen to keep on educating people on food allergies and intolerances. And in France no less where allergy awareness is still in baby steps. Flo’s daughters have a lot of different food allergies they must deal with on a daily basis. When Flo Makanai sent me a copy of her book "Les Intolerances Alimentaires", it took on a whole level of compassion with me. Don’t put them on the spot and don’t make them feel uncomfortable. I was raised by a father who used to say "if someone says they don’t like this, don’t ask them why. It can create a whole lot of discomfort for someone you don’t know and who places a part of humanity upon you. Somehow, some people make these kinds of decisions in their mind about what is an ok allergy and what just looks like a fad. How can they tell that I am not using that as an excuse to avoid calorie ladden ice creams sundaes (just an example. If I were to say "I am allergic to dairy" I’d probably get a sympathetic "Oh you poor thing!". That kind of thoughtless reaction bugs the heck out of me. I get terribly aggravated when I have to explain I am gluten intolerant and can’t have "regular" flour and I can tell the first thought in some people’s mind is "here’s another low card fad freak." Ugh no. So when my friends, family or anyone coming to eat at my table says "I am allergic to this or that." I don’t question. And as far as I can tell, we’re not wearing a line on our foreheads that reads "gluten can’t pass these lips." We just deal with it. It will take several days of glutenized meals for me to get vertigo, tinnitus, aura fullness where I’ll have to lie down and hope it stops soon so I can get back to work again. Hers will manifest after one speck of gluten ingested by taking her digestive track for a spin, making her brain as cottony as the pillow she’ll use to sleep it off. While she will get really strong physical reactions within hours, mine will build over days. ![]() Lauren at Celiac Teen for example is allergic to gluten. I can only talk about personal experiences and of those around me. It all depends on the person and how they see the sun shine when they get up. Living with food intolerances also sucks. Quinoa, Mixed Peppers and Avocado Cream Verrines
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