Tuesday, October 23, 2007

Rye Waffles - Boring Rotation Diet

My grandmother always used to say, "Never eat the same food all the time...eat a good variety out of the different food groups every day." The past couple of weeks we've really been working on a rotation diet. A rotation diet is where you rotate the foods you're eating (and foods in the same family) over a period of 4 days. The basic idea is to prevent the development of further food sensitivities by allowing potential allergens to clear out of your body before you introduce them again. I say, "boring" because we've just been following the standard rotation diet in "The Ultimate Food Allergy Cookbook and Survival Guide" by Nicolette Dumke where all the foods are assigned to each day for four days. We haven't figured out how to incorporate our usual recipes into this rotation yet, "borrowing" foods from one day and moving them around. So we've just been eating very simple meals - broiled/roasted meat/fish, steamed vegetables, and salads.

All of the recipes in this food allergy cookbook are incredibly simple with minimal ingredients. They are easy and incorporate many different and "exotic" foods, but I've been spoiled by the gourmet taste in Cybele Pascal's allergy cookbook. I've become confident in Cybele's recipes that they will turn out, whereas in Nicolette's book I'm still uncertain. However, the pancake, waffle, and cookie recipes all include numerous combinations of grains and flours to go along with the rotation diet, and all it takes is a little more willingness to experiment.

What works: By far, our favorites in this cookbook are the tortillas, crackers, waffles and pancakes. We particularly like the rye waffles - which are just basic rye flour, baking soda, unbuffered vitamin C powder, salt, oil and water. The teff waffles turned out pretty good too (though teff flour is expensive). I tried the teff crackers and those weren't bad, they would have been a little crisper if I had rolled the dough thinner. Teff has a neat flavor - maybe it's the dark color, but it reminds me a bit of chocolate.

What hasn't worked well for us: The quinoa-tapioca pancakes seemed to stick to my stainless steel skillet (which I generally use to make pancakes), even after I used coconut oil to grease the pan. I've since bought a non-stick skillet, so I'll have to try that next time. Also, the rolled cookies sweetened with stevia just seemed like eating a bunch of flour - very crumbly and sticky. I used oat flour instead of the flours recommended...because we couldn't eat kamut, spelt, amaranth or barley. If I try rolled cookies again, I'll just go with the maple sugar ones in Cybele Pascal's book.

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