As you probably know I am allergic/intolerant/sensitive to a plethora of foods which makes an "alternative" diet a bit tricky. IN an effort to streamline my life and make final decisions about what I can and cannot, will and will not eat; I dragged myself back to the allergy specialist for more testing on some foods I've been avoiding largely based on fear, cloudy childhood memories and a lack of willingness to test some of these foods and "fail" by having a potentially severe reaction.
I bought 7 tonnes of food, most of it dried, and brought
After pricking my arms twelve times it was diagnosed that I am, indeed, severely allergic to some of the foods I was scared about. These are the culprits...
"Puy Style" Dark Speckled Green Lentils
Red Split Lentils
Shall we just say .... all lentils? Grr, so frustrating.
On the other hand, we've learned that I'm -not- allergic to chickpeas, pine nuts, flax seeds, mung beans, aduki beans or millet!
(Sorry for the mush but the dried foods weren't conducive for testing as we couldn't guarantee that any of the allergen entered my skin. The mush ensured that it would.)
That's -fantastic- news but I must admit that some of those (along with the list of nuts OK'd at my last visit) I'm still afraid to eat because I've spent a lifetime avoiding them and thusly have almost brainwashed myself a bit. I -will- try them, I just need some time to convince myself that to do so will be OK ;)
**DISCLAIMER** I'd like to take a moment here to make this important PSA... Just because someone has a "negative" skin prick result (meaning that your skin isn't allergic to the allergen introduced) doesn't mean that you won't have something like OAS when you eat it. Consider yourselves warned/reminded.
I've been a busy little beaver doing all sorts of "chores" today... laundry, dishes, cooking two meals, assembling
and baking cookies!
Vegan Zucchini/Courgette Cookies
Stir together in a bowl:
1 cup brown sugar
1 cup grated zucchini/courgette (I think I'll add a bit more next time)
1/2 cup canola/rapeseed oil
1 teaspoon vanilla
Sift together in another sized bowl:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup toasted, chopped pecans or walnuts
1 cup raisins)
Preheat the oven to 350 F (150 C). Add the wet mixture to the dry ingredients and stir until combined. (Stir in the nuts and raisins.)
Drop spoonfuls of dough on parchment-/baking paper- lined baking sheets. Bake for 12 minutes. Remove cookies and place on wire rack to cool.
Mine, pictured above, probably look a little darker than you'd prefer in a cookie. That's because I actually set my oven hotter (by about 50 degrees C) than I should. They still taste good (they're not burned) but I will make sure I check the required temperature versus the actual temperature of my oven next time!
After my adventures today I've declared the rest of the evening for knitting *grin*