Serves 4-6

Free of: gluten and all top allergens

Ingredients

• 2  8 oz (227 g) packages gluten-free rice or quinoa spaghetti*
• 1 two-inch thick slice of bresaola* or pancetta, diced
• 1 small red onion, diced
• 2 cups (475 mL) cherry tomatoes, halved
• 1/2 cup (125 mL) capers, rinsed
• 1 cup (250 mL) olives, pitted
• 1 cup (250 mL) purple basil
• 2 large handfuls of arugula
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Cook the pasta in salted water, per instructions. Set aside.
2. Place bresaola or pancetta in a large sauté pan. Cook 2-4 minutes over medium-high heat until golden brown.
3. Add onion and cook until translucent, about 3 minutes.
4. Place tomatoes, capers and olives into pan, sautéing and stirring 3-4 minutes.
5. Remove from heat. Add basil and arugula and cooked pasta to the mixture. Toss together well.
6. Serve in bowls, drizzle with olive oil and season with salt and pepper.

*Notes
We used GoGo Quinoa spaghetti;
bresaola is a cured beef product similar to pancetta.

For vegetarian: omit meat and replace with ¼ cup (60 mL) olive oil.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Watermelon and strawberry have evolved to be one of my favorite fruit combinations. Plus, the riper the fruit, the sweeter the pops, so this cool recipe is ideal to enjoy in the heat of summer.

Feel free to reduce the honey in the watermelon and strawberry blend if your fruit is particularly ripe, but be aware that the finished pops will taste a little less sweet once frozen. –Alisa Fleming

Free of: dairy, nuts and gluten, plus the other top allergens.

Makes 4 to 6 Pops

Ingredients

Fruit Layers

• 1⁄4 lb (113 g) seedless watermelon flesh (about 1 ⁄ 2 cup of purée)
• 1⁄2 cup (120 mL or 2.5 oz) fresh or frozen ripe strawberries, halved
• 1 tbsp (15 mL) honey
• 1⁄4 tsp (1.25 mL) fresh squeezed lime juice

Vanilla Cream

• 1⁄2 cup coconut cream* [see “Advice on Substituting Cream”] or full fat canned coconut* milk
• 1 tbsp (15 mL) honey
• 1⁄4 tsp (1.25 mL) vanilla extract

Method

1. Combine the watermelon, strawberries, 1 tbsp of honey and the lime juice in a blender. Purée until smooth. Pour into a glass measuring cup, and quickly rinse the blender jar.
2. Combine the coconut cream or coconut milk, remaining 1 tbsp of honey and the vanilla in the blender. Purée until smooth.
3. Pour the fruit blend into 4 to 6 pop molds until they are roughly ⅓ full. Freeze the pops for 30 minutes.
4. Remove the pops from the freezer, and divide the vanilla cream among the pops to make the second layer. Freeze the pops for 30 minutes.
5. Remove the pops from the freezer, and pour the remaining fruit blend over the pops to make the third layer. Place the popsicle sticks into the pops, and freeze the pops for 1 to 2 hours, or until completely frozen.

Recipe Variations

• Quick Blended Cream Pops: For a super fast two-step recipe, skip the layers and simply blend all of the ingredients together. Fill the pop molds and chill in the freezer for 2 hours or until solid.

• Strawberry Cream Variation: For fruitier pops, blend two ripe strawberries into the vanilla cream before pouring it into the molds.

*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Alisa Fleming is Allergic Living’s Senior Editor and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living. She is also founder and chief editor of the popular Godairyfree.org website. Recipe was first published in Allergic Living magazine.

Free of: Gluten and top allergens

Ingredients

• 6-8 medium red beets, peeled
• 8 cups (2 L) vegetable or sunflower oil [look for allergy-friendly brand]
• 1⁄2 cup (120 mL) cornstarch or tapioca flour
• 1⁄4 cup (60 mL) sea salt
• 1 tbsp (15 mL) chipotle peppers (canned), minced
• 1 cup (250 mL) mayonnaise [For egg-free, use Vegenaise; for soy allergy, look for soy-free brand]

Method

1. In a large heavy saucepan, heat oil to 350° F. (A candy thermometer is ideal for this.)
2. Meanwhile, using a mandolin slicer, slice beets into wafer-thin rounds.
3. In a large bowl, toss beet slices with cornstarch.
4. Fry the beets in the oil in batches, being careful not to overcrowd the pan.
5. Cook 3-4 minutes, transfer cooked chips to a cookie sheet lined with paper towels.
6. Sprinkle with sea salt.
7. For the aioli, combine chipotle peppers with mayo. Place into dipping bowl and serve with beet chips.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To get the magazine delivered to your door, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free

Chef’s Note: Super light, refreshing and easy to make. Serve as a soup or as a glass of tonic between courses.

Ingredients

• 1 medium, seedless watermelon, peeled with a large knife and cubed
• ½ cup (125 mL) fresh mint, torn
• ¼ cup (60 mL) fresh lemon juice
• 2 tbsp (30 mL) fresh ginger, minced
• 2 tbsp (30 mL) sugar
• 2 cups (475 mL) apple juice
• Pinch salt and pepper

Method

1. In a large bowl, stir all ingredients together.
2. Pour into a blender in batches, pulsing mixture until smooth.
3. Strain soup through a fine sieve. Chill for at least one hour in fridge.
4. Serve soup in chilled soup bowls or glasses.

If you like this recipe, try the Avocado & Cucumber Soup (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe online, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free

Chef’s Note: Here’s a savoury twist on the granita, which is usually a sweet, iced dish. For kids, you can make granita popsicles. Pair it with the Tomato and Fennel Salad (pictured).

Ingredients

• 1 ½ lbs (750 g) ripe tomatoes, seeded and chopped
• 1 tbsp (15 mL) sugar
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) cracked pepper
• 1 tbsp (15 mL) rice wine vinegar
• ¼ cup (60 mL) basil leaves, finely sliced

Method

1. Place a cookie sheet in freezer to chill.
2. In a large bowl, combine all ingredients except basil. In a blender, in batches, pulse until smooth. Pass through fine sieve, discard solids.
3. Add basil to the strained mixture and stir.
4. Remove cookie sheet from freezer and line with plastic wrap.
5. Pour tomato mixture onto plastic wrap. Place back into freezer. As the mixture freezes stir often with a fork to break into small pieces until texture resembles slushy snow. (For small freezer, pour mixture into ice cube trays; no stirring.)
6. Serve granita in small desser bowls or chilled glasses. Garnish with a basil leaf.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: All top allergens and gluten-free

Chef’s Note: The fennel and herb combo brightens up the classic summer tomato salad. Serve it with the Tomato and Basil Granita (pictured).

Ingredients

• 1 lb (1/2 kg) assorted tomatoes, sliced
• 1 bulb fresh fennel, thinly sliced

Dressing

• 2 tbsp (30 mL) each, dill, chives, parsley, chervil (optional), chopped
• 1/4 cup (60 mL) vegetable stock [Look for allergy- and gluten-free brands]
• 1 tbsp (15 mL) rice wine vinegar
• 2 tbsp (30 mL) olive oil
• Salt and pepper

Method

1. Place dressing ingredients in blender. Pulse until combined. Set aside.
2. Arrange tomatoes and fennel on a platter. Pour over herb dressing. Serve.

Tip: Pairs well with the savory Tomato and Basil Granita (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: Gluten and all top allergens

Ingredients

• 2 lbs (900 g) boneless, skinless chicken breast
• 1 tbsp (15 mL) curry powder
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) chili powder
• 2 cloves garlic, finely chopped
• 1 ⁄4 cup (60 mL) fresh basil, chopped
• 1 ⁄4 cup (60 mL) allergy-friendly vegetable oil
• 1 8 oz package (250 g) rice vermicelli
• 1 bunch green onions, finely sliced
• 1 cup (250 mL) coriander leaves, packed
• 1 ⁄2 cup (125 mL) mint leaves
• 1 red pepper, seeded, thinly sliced
• Salt and pepper to taste

Dressing

• 2 tbsp (30 mL) seasoned rice wine vinegar
• 2 tbsp (30 mL) umeboshi vinegar* [Substitution: same amount of rice wine vinegar]
• 1 tbsp (15 mL) sugar
• 2 tbsp (30 mL) chili sauce (medium thickness)
• 1 ⁄2 cup (125 mL) vegetable oil

*Vinegar derived from a Japanese plum; available in health food stores and online.  

Method

1. Combine curry powder, honey, chili powder, garlic, basil and vegetable oil in a large bowl. Add chicken and toss to coat. Cover and marinate for 45 minutes.
2. Place rice noodles in a large bowl and cover with boiling water. Soak for 8-10 minutes or until soft. Drain well and set aside.
3. Pre-heat barbecue on high. Grill marinated chicken, turning once, 8-10 minutes or until cooked through. Remove to a plate and tent with foil. Let rest 10 minutes.
4. Place all dressing ingredients in a small bowl and whisk thoroughly.
5. Cut chicken into 1 ⁄ 2-inch cubes. Add chicken (and any juices), onion and red pepper to noodles. Toss with dressing and season with salt and pepper.
6. Put salad onto serving dish, garnish with mint and coriander and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: Gluten and all top allergens; optional sulphites.

Ingredients

• 2 zucchini
• 2 eggplant
• 1 each red, yellow and orange pepper
• 1 bunch carrots
• 4 portobello mushrooms
• 2 bunches green onions
• 2 tbsp (30 mL) rosemary
• 2 tbsp (30 mL) thyme
• 4 cloves garlic, minced
• 1 ⁄4 cup (60 mL) balsamic vinegar [for sulphites sensitivity, substitute rice wine vinegar]
• 1 ⁄2 cup (125 mL) olive oil
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper

Method

1. Slice zucchini and eggplant on the bias in thick slices.
2. Seed and quarter peppers. Halve carrots lengthwise.
3. Trim green onions and portobello mushrooms.
4. In a large bowl combine all remaining ingredients and toss over vegetables.
5. Grill vegetables 2-4 minutes on each side; halve mushroom.
6. Arrange on a platter and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: All top allergens and gluten-free

Ingredients

• 1 tbsp (15 mL) olive oil
• 2 slices bacon, diced
• 2 cups (475 mL) sweet onion, diced
• 2 cloves garlic, finely diced
• 4-6 large tomatoes, seeded and diced
• 3 cups (725 mL) fresh corn kernels
• 2 cups (475 mL) fresh lima beans (or other fresh beans)
• 1 cup (250 mL) fresh peas
• 1 cup (250 mL) fresh basil, chopped
• 1 tsp (5 mL) fresh ground pepper
• 1 tsp (5 mL) salt

Method

1. In a large skillet, heat oil over medium-high heat. Add bacon and cook 2-4 minutes.
2. Add onion, cook another 2 minutes. Add garlic, then rest of ingredients.
3. Turn heat down to medium-low. Cover and simmer for 16-20 minutes, stirring often.
4. Season with salt and pepper to taste, add basil and toss to combine. Serve warm.

Pairs nicely as a side to the Grilled Chicken with BBQ Sauce.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.

Free of: All top allergens except sulphites (vinegar) and gluten-free

Ingredients

• 12 chicken thighs or 6 whole legs, washed and patted dry
• 2 tbsp (30 mL) vegetable oil

BBQ Sauce

• 2 tbsp (30 mL) vegetable oil
• 1 cup (250 mL) onion, minced
• 2 cups (475 mL) fresh tomatoes, diced
• 1 cup (250 mL) tomato juice
• 1 ⁄4 cup (60 mL) fresh orange juice
• 1 ⁄2 cup (125 mL) cider vinegar
• 1 ⁄2 cup (125 mL) brown sugar
• 2 tbsp (30 mL) molasses
• 1 tbsp (15 mL) chili powder
• 1 tbsp (15 mL) paprika
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) ground pepper

Method

1. In a large saucepan, heat oil over medium heat. Add minced onion, cook 6-8 minutes until golden, stirring often.
2. Add remaining sauce ingredients and bring to a boil. Reduce to a simmer and cook, uncovered, 45 minutes to 1 hour, until thickened.
3. Purée the sauce in a blender. Set aside.
4. Place chicken in a large bowl. Pour sauce over, mix, then cover and marinate in the fridge for one hour.
5. Pre-heat barbecue to medium-high heat. Oil the grill racks. Cook chicken skin side down 2-3 minutes, then turn for a further 2-3 minutes. Bring heat down to medium-low. Basting often with sauce, barbecue 12-14 minutes until cooked through.

Pairs nicely with the Fresh Corn Succotash (pictured).

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.