Becky’s Simple SSF Salad Dressing!

If you struggle with salicylate/sulphite sensitivities, you will quickly realize that your vegetable options are limited.  Very, very limited.  BUT … there’s hope!  Becky has created a delicious salad dressings that will spruce up your shredded iceburg lettuce.  Behold!

BECKY’S Simple SSF Salad Dressing

In a Blender add

*1/3 cup white sugar,

*1/3 cup malt vinegar,

*1 tsp sea salt.

Turn blender on medium and slowly add 2/3 cup safflower oil. Stir in 1 T ofPoppy Seeds if desired. That’s all!

Serve over iceburg lettuce, or toss in quinoa, chopped celery, bamboo shoots or bean sprouts for some variety.  If your tolerance is pretty good, you might even be able to get away with adding in a few pomegranate seeds.  Enjoy!

 

Advertisements

Apple Muffins! (Eggless and Sulphite/Salicylate Free)

Ok.  This is my ultimate go-to travel snack.  It freezes well (if you put them in a ziplock freezer bag) and if you store them in an air-tight container, these muffins can last for several days without refrigeration or the need to reheat.  I use these all the time for soccer games, weekend getaways, camping trips or vacations when I can’t cook everything from scratch!  They also can be tucked inconspicuously on a plate for brunches or church breakfasts or bridal/baby showers so that you can “match” what everyone else is eating and avoid long conversations about your food issues.  🙂
Best of all, they are so delicious that everyone else will want to eat them, too.  And you get protein, grains, and fruit all in one small meal!  In fact, as soon as I finish this post I am going to go whip up a double batch to take with me on a weekend getaway/plane trip.
Becky’s SSF Apple Muffins
All purpose flour, 1 1/2 cup
Baking soda, 1/2 tsp
Splash of Malt Vinegar (to react with Baking Soda)
Sea Salt, 1/4 tsp
White Sugar, 3/4 cup
Plain Greek Yogurt, 1/2 cup
Safflower Oil, 1/2 cup
Peeled, Grated Golden Delicious Apple, 1 cup
  1. Sift together Flour, Baking soda, and salt. Set it aside.
  2. Mix yogurt and white sugar till it is dissolved. To this add safflower oil,and splash of malt vinegar.  Mix well.
  3. Add this mixture to the flour mixture and mix till its blended well. Then add the grated apple and mix to form a homogeneous mixture .
  4. Pre-heat the oven to 350 F. Grease and flour the muffin pan and evenly divide the batter into 12 cups.  (Or use paper liners, which makes them easier to freeze).
  5. Bake for 15 minutes or until a fork inserted into to the center of a muffin has come out clean.
  6. Cool down.
Yield: 12 muffins. 
*  If you don’t have SSF food intolerance issues, you can add 1 tsp. cinnamon, 1 1/2 tsp. vanilla, 1 1/2 tsp. baking powder, use regular vegetable oil and salt plus the apple variety of your choice, and eliminate the malt vinegar.  Walnuts are an optional topping as well.

So, what CAN you eat?

lays_kettle_cooked_01

At every single public meal, I am invariably asked … so, what CAN you eat?  As there are only 30ish ingredients that we have identified so far in all the world, it is actually much easier to answer THAT question than, “what are you allergic to/intolerant of”?

If you are new to the sulphite/salicylate intolerance world, I hope you will find this list helpful.  Please note that everyone’s tolerance levels are different (mine seem to be pretty extreme), so this is just a list of what I personally have been able to tolerate.  I hope you will find some items here that you can tolerate as well!

Grains/Starch: Homemade Eggless Bread (See “Grandma Van Doren’s Bread”), Chick Peas/Garbanzo Beans, Black Beans, White Navy Beans, Black-Eyed Peas, Lentils, Quinoa, Rolled Oats, Rice, Pasta (have to check the boxes very carefully), Homemade Granola (see Becky’s Recipe), OLD PEELED white potatoes, NAME BRAND RICE KRISPIE CEREAL

Fruit: PEELED Golden Delicious Apples.   Also, for most SSF people bananas are a great option, but I seem to react to them, which probably indicates an amine intolerance as well.  The apples must be eaten sparingly, as they can still cause a reaction.  So I can do an apple every other day or so.  We are actively researching how to raise my fruit quotient.  Lime may also be on this list, but requires more experimentation.

Vegetables: Celery, iceburg lettuce, bean sprouts, bamboo shoots, chayote, leek (?)

Protein: Chicken, turkey, fish (must make sure it has not been preserved with sulphites!!!!), beef

Dairy: Milk, cream, unsalted butter, condensed milk (from the can), Plain Greek Yogurt (read labels carefully — and plain, NOT vanilla), fresh mozerella cheese, MAYBE Lake Cheese (made from Sheep’s Milk) from Costco, Babybel cheese, Kraft Ricotta (may be a problem)

Fat and Oil: Unsalted butter, safflower oil

Seasonings/Other: From-scratch-caramel, Sea salt, white sugar, baking soda, malt vinegar (use sparingly as corn malt is mixed with barley malt), golden syrup, low-sodium soy sauce, decaf coffee, cocoa powder.  I also often survive on Lay’s Kettle Cooked Original Potato Chips (made with sea salt), which I douse in malt vinegar.

Alcohol: Vodka and bourbon (BUT HAVE TO CHECK IF THEY ARE DISTILLED FROM CORN — IF SO, NO GO).  I think Grey Goose Vodka seems to work pretty well.  Smirnoff will crush you (because it is corn distilled).

Beverages: Bottled/tap water (need to check ingredients as sometimes things are added), milk (in the winter I heat mine up and put some sugar in it so it is kind of like tea), decaf coffee, greek yogurt smoothies that you make yourself, Perrier, San Pellegrino.

Be careful of: Bottled/tap water, toothpaste, vitamin supplements, shampoo, lotion.  Read your labels carefully.  I use a baking soda based toothpaste that still has some issues, but DO NOT USE A MINT BASED TOOTHPASTE!

EATING OUT: I have found that I can eat Dunkin’ Donuts Chocolate Frosted donuts in moderation.  I will still get a sore throat sometimes, but my reaction is small (1-3 donuts per day).  I also seem to be doing OK with Starbucks Decaf Mocha Frappacinos.  In a restaurant, I order buttered pasta noodles and season with sea salt.  Or I ask for a chicken breast/fish seasoned only with butter/safflower oil and sea salt.  Unseasoned hamburger patties wrapped in iceburg lettuce are another possibility, although I don’t do really well with that (possibly a problem with the amines).  I will occasionally try my luck with a baked potato with butter and sea salt (avoiding the skin, of course).  Chocolate mousse or whipped cream (from scratch) is usually ok as a dessert option, but a rare find.  Homemade flour tortillas (from scratch at the restaurant) can work as well, but you have to be careful about what kind of oil they use (if any) when they make them.  Thankfully, most restaurants (non-fast food) can accommodate a request for buttered pasta or a plain chicken breast or fish filet.

Here are some other great websites so that you can start to test your tolerance levels for yourself.

http://fedup.com.au/