In keeping with making this a manageable task for me, I just going to write down what we're eating when it seems interesting, posting actual recipes as appropriate.
Menu for Thursday 3/5
Breakfast: Blackberry millet scones
Lunch: Potatoes, turnips, parsnips, leeks, beet greens & mushrooms, stewed in lamb stock = instant stew.
Dinner: Braised "BBQ" lamb ribs, kale & leeks, millet & flax flatbread.
Millet Scones
1 1/4 C millet flour
1/4 C potato flour
1/2 C tapioca starch
3 tsp baking powder
1/4 tsp salt
1/4 C succanat or brown sugar
1/4 C shortening
1 tsp vanilla
1 egg equivalent (we used Ener-G egg replacer)
3/4 C water (or milk)
1/2 cup blackberries
Preheat Oven to 400*F.
Cream shortening & sugar. Add vanilla. Add egg equiv.
In a separate bowl, mix dry ingredients. Stir dry ingredients into shortening mixture.
Add water. Gently mix in berries.
Knead and press into an 8in round flat shape on a greased baking pan.
Cut into 8 pieces, but don't separate.
Bake 20 or 25 minutes.
Millet & Flax Flatbread
1 C millet, fresh ground
2 T flaxseed, fresh ground
1 tsp baking soda
1/2 tsp salt
water
Mix dry ingredients. Pour in water until you get a thick gruel. Cook stovetop in small batches like little pancakes.
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Recipes, information and anecdotes about living with kids, multiple food allergies, and kids *with* multiple food allergies. Focus on supporting the body's functioning, not avoiding it's malfunctioning.
About Us
We are: Nessa & Dave and our kids, Lily (3) & Aevryn (1).
Our mission: a seemingly endless quest to resolve food allergy and wonky gut issues.
How We Got Here (Our Story)Despite our many restrictions, we eat healthy, delicious, and necessarily homemade meals all day, every day.
Feel free to contact us if you have any questions, recipe requests or suggestions, or if you have stories & tips of your own. Email ronessa(at)gmail(dot)com.
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