Ingredients

• 1 napa cabbage
• 1 English cucumber
• 1 jicama [Possible substitute: Asian pear]
• 1 red pepper
• 1 yellow pepper
• 1 mango

Dressing

• 1/2 cup (125 mL) olive oil
• 4 tbsp (60 mL) fresh lemon juice
• 4 tbsp (60 mL) rice wine vinegar
• 2 tbsp (30 mL) sesame oil [Optional]
• Salt and pepper to taste
• Whisk together until combined.

Method

1. Remove outer layers of cabbage and discard. Halve and slice thinly.
2. Peel jicama and mango and cut into thin strips.
3. Cut cucumber and peppers into thin strips.
4. Combine all ingredients in a large bowl.
5. Pour dressing over salad, toss and serve.

First published in Allergic Living magazine.
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© Copyright AGW Publishing Inc.

Ingredients

• 2 large grapefruits, halved with fruit removed. Reserve skins and extra juice
• 1 ripe avocado
• 1 tsp (5 mL) fresh ginger
• 1/2 cup (125 mL) black olives, pitted and halved
• 1 ripe pear (Anjou or Bartlett), cored and diced
• 1 red pepper, diced
• 4 fresh basil leaves, finely sliced

Method

1. In a large bowl, combine grapefruit segments and juice with all other ingredients. Toss together well.
2. For a fun serving idea, line up the four empty grapefruit halves, and clean out remaining pith. Serve salad in the grapefruit bowls.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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Serves 4-6
Free of: All top allergens and gluten-free

Ingredients

• 1 medium beet
• 3 large carrots
• 1 small celeriac bulb, peeled
• 1 kohlrabi bulb, peeled
• 1 tbsp (15 mL) caraway seeds
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) rice wine vinegar
• salt and pepper, to taste

Method

1. Cut all vegetables to matchstick size and place in a large bowl.
2. Add caraway, oil, vinegar, salt and pepper. Toss together. Serve as an appetizer or side dish.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free.

Ingredients

• 8 vine-ripened tomatoes
• 1 cup (250 mL) fresh black olives, pitted
• 1 bunch fresh basil
• 1/4 cup (60 mL) extra virgin olive oil
• 1/2 tsp (2.5 mL) freshly ground pepper

Method

1. Slice tomatoes and arrange on serving plate or platter.
2. In a blender, combine olives and oil. Purée just until combined (do not over-blend).
3. Spoon olive mixture over tomatoes, season with freshly ground pepper.
4. Garnish with basil and serve.

First published in Allergic Living magazine. To subscribe or order a back issue, click here.

Serves 4-6

Free of: All top allergens except mustard and gluten-free.
Packed with: Soluble fibre, protein, iron, B vitamins, folate and more.

Ingredients

• 4 cups (950 mL) cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1 ½ cups (375 mL) cooked dry beans (Pre-soak according to package directions.)
• 1 cup (250 mL) shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup (250 mL) celery, diced
• 1 clove garlic, minced
• 1 cup (250 mL) cucumber, diced
• 1 apple, diced

Dressing

• 1 cup (250 mL) olive oil
• ½ cup (125 mL) white wine vinegar
• 1 tbsp (15 mL) brown sugar
• 1 tsp (5 mL) Dijon mustard [Look for allergen-free brands]
• 2 medium tomatoes, seeds and skin removed
• 1 jalepeño pepper, halved, seeds removed
• 1 tbsp (15 mL) fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 tsp (5 mL) each, salt and pepper

Method

1.  Combine all salad ingredients.
2.  For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3.  Pour dressing over salad, toss. (This salad can be made up to an hour in advance.)

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Recipe by Simon Clarke

First published in Allergic Living’s Spring 2009 magazine.
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Free of: All top allergens and gluten-free.

Ingredients

• 4 skinless chicken breasts cooked and diced
• 1 bunch blanched asparagus tips*
• 2 cups blanched sugar snaps*
• 1 cup celery coarsely chopped
• 1 cup carrots coarsely chopped
• 1 cup raisins
• 1 cup dried apricots
• 1 cup chopped radishes
• 1 cup cherry tomatoes halved
• 1 cup fresh herb vinaigrette

Method

1. Preheat oven to 400 F.
2. Cook chicken breasts in roasting pan for 15 – 18 minutes until juices run clear. Remove to cooling rack, let stand to cool.
3. Blanche asparagus tips and sugar snaps (*see Technique below).
4. In a bowl, soak apricots and raisins in boiling water for 10 minutes. Drain and air cool.
5. In a large bowl, combine asparagus, sugar snaps, celery, carrots, tomatoes, radishes.
6. Halve cooled apricots, then add apricots and raisins to other ingredients.
7. Dice chicken and add to other ingredients.
8. Toss salad with Herb Vinaigrette and serve over fresh salad greens.

*Technique:
Blanching (or par boiling) – In this instance, blanching means the complete cooking of the asparagus and sugar snaps. To do so, add the vegetables to boiling water and cook until just tender. Remove to a bowl of iced water (this stops the cooking and retains the vibrant colours). Once cooled, drain and continue with recipe.

By Food Editor Simon Clarke

First published in Allergic Living magazine. All rights reserved.
To subscribe or order a back issue, click here.

Ingredients

• 1 clove garlic minced
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon Dijon mustard (optional)
• 1 shallot minced
• 1/3 cup of parsley, finely chopped
• 1 cup olive oil

Method

1. Combine all ingredients except the olive oil.
2. Slowly whisk in the olive oil

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