What is it like to be a kid dealing with food allergies? Find out from these children, who spend every day avoiding peanuts, milk, eggs, and other foods all of us take for granted. Luckily, through existing science a cure is possible: Visit the Food Allergy Initiative at www.faiusa.org for more information.
Duration : 0:5:54
Please join me in my kitchen as I prepare Quinoa milk for my little girl!
Some information on Quinoa:
Called a supergrain, quinoa is highly nutritious and can supply us with all of the body’s requirements: carbohydrates, fats, protein, vitamins, minerals, and fiber.
Quinoa is gluten free and considered an ideal food for those prone to food allergies. Common allergens include grains from the grass family such as corn and wheat. Quinoa, a leafy grain, is not in the grass family, making it beneficial for people who cannot tolerate common grains like wheat, corn, rye, barley, and oats.
Quinoa is considered to contain all the essential amino acids, making it a complete protein. According to the Alternative Field Crops Manual of the University of Wisconsin Cooperative Extension, “Quinoa is a highly nutritious food. The nutritional quality of this crop has been compared to that of dried whole milk by the Food and Agriculture Organization (FAO) of the United Nations. The protein quality and quantity in quinoa seed is often superior to those of more common cereal grains.
Quinoa possesses larger quantities of calcium, fat, iron, phosphorus, and B vitamins than many other grains. One-half cup of cooked quinoa contains 15.5 mg of calcium, compared to 8.5 mg in the same quantity of cooked whole-wheat cereal. The protein content is a whopping 4.1g for that one-half cup of cooked quinoa. Potassium is impressively high with 159 mg. as is zinc with 1 mg. Other impressive figures include 1.38 mg of iron, and 59 mg. magnesium. In the category of fiber quinoa rates top scores with 2.6 grams for one-half cup cooked grain.
(***PLEASE NOTE:
The consistency of the quinoa milk is more like a watery porridge because I cook the grain before blending. It will not have the thin water like texture you get with soaking a grain before blending it. This is particularly why I make it only for the baby.)
Also we purchase our spelt flour from the link below:
http://www.bobsredmill.com/search.php?mode=search&page=1
Shalom Israel!
Duration : 0:7:20
Please join me in my kitchen as I prepare Spelt milk for my family!
Some information on Spelt:
Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat including bread and pasta making. Spelt does not seem to cause sensitivities in many people who are intolerant of wheat.
Spelt is a wonderfully nutritious and ancient grain with a deep nutlike flavor, spelt is a cousin to wheat that is recently receiving renewed recognition. Spelt products can be found in your local health food store year-round.
Spelt’s uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates which are an important factor in blood clotting and stimulating the body’s immune system. It is also a superb fiber resource and has large amounts of B-complex vitamins. Total protein content is from 10 to 25% greater than the common varieties of commercial wheat.
(***PLEASE NOTE:
There will be a naturally occurring separation that takes place once the milk is placed in the refrigerator. You will notice a tan to brownish water color on the top and a thick creamy white substance on the bottom. This is normal and doesn’t mean the milk is spoiling in anyway.)
We purchase our spelt products from the links below:
Spelt berries:
http://www.purityfoods.com/store/beansgrainseeds/6
Pasta’s:
http://www.purityfoods.com/catalog/20/pastas
Shalom Israel!
Duration : 0:8:38
A short instructional video on available egg and dairy ingredient substitutions for cooking for those with allergies to egg and dairy. For more, check out our Facebook page at Cooking for Food Allergies Everyday and Gourmet.
Duration : 0:8:0
Learn about the realities faced by children who suffer from food allergies – and their parents. Then visit the Food Allergy Initiative at www.faiusa.org to learn how you can help find a cure.
Duration : 0:6:46
Sarah Gitlin talks about her lifetime of dealing with food allergies. Diagnosed at 10 months old, Sarah spent her childhood unlike most other children, but very like much like other food allergy sufferers. Now 18, Sarah is among those leading the charge for a cure.
Children growing up with food allergies must avoid foods the rest of us take for granted, such as peanuts, milk, wheat, eggs, and more. Luckily, through existing science a cure is possible. Visit the Food Allergy Initiative at www.faiusa.org for more information
Duration : 0:6:0
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