Free of: All top allergens and gluten-free

Ingredients

• 4 cups (950 mL) fresh spinach, lightly steamed
• 2 cups (475 mL) fresh arugula
• 1 English cucumber, halved lengthwise, de-seeded and sliced
• 4 green onions, chopped
• 1 ⁄2 cup (125 mL) fresh parsley
• 2 cloves garlic, chopped
• 3 cups (725 mL) vegetable stock [Look for allergy- and gluten-free brands.]
• Juice of 1 lemon
• 1 tsp (5 mL) cayenne pepper
• 1 tsp (5 mL) fresh ground pepper
• 1 tsp (5 mL) salt

Method

1. Set aside 1 ⁄2 cup (125 mL) of the sliced cucumber.
2. In an large mixing bowl, combine all other ingredients. Purée in a blender (in batches) until smooth.
3. Transfer to a glass bowl and chill in the fridge for at least 2 hours.
4. Remove from fridge, adjust seasoning if required. Serve in chilled bowls.
5. Garnish with reserved cucumber. Also attractive garnish: edible flowers.

Recipe by Simon Clarke

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

Free of: All top allergens, except egg (in optional garlic mayo), and gluten-free

Ingredients

• 4 sweet potatoes, peeled
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) each salt and pepper
• 4 egg yolks
• 1 clove garlic, minced
• 1 tbsp (15 mL) Dijon-style mustard  [*Look for allergen-free brands; for mustard allergy, can omit]
• 1 1 ⁄2 cups (375 mL) vegetable oil

Method

1. Pre-heat oven to 400º F.
2. Slice potatoes into ¼-inch wedges and toss with olive oil, salt and pepper. Line a large, rimmed cookie sheet with parchment paper. Spread spread wedges on it in a single layer.
3. Roast in oven 30-40 minutes, turning once, until evenly browned and cooked through.
4. To make mayo, place egg yolks in food processor. With it running, add garlic, mustard, salt and pepper until combined.
5. Slowly add oil until mayonnaise comes together. Place in a dipping bowl and serve with fries.

Note: For egg allergy – skip the mayo and serve with salt or another favorite condiment.

Recipe by Simon Clarke

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

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.
To order an issue or to subscribe, click here.

© 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.
To subscribe or order an issue online, click here.

Serves 4-6
Free of: Gluten and top allergens; soy is optional.

Ingredients

• 4 cups (1 kg) lamb shoulder, diced
• 12 crimini (brown button) mushrooms
• 12 red pearl onions, peeled

Marinade

• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) fresh rosemary, chopped
• 1 tbsp (15 mL) fresh thyme, chopped
• 2 tsp (10 mL) paprika
• 3 tbsp (45 mL) soy sauce or wheat-free Tamari [optional]
• 1/4 cup (60 mL) olive oil
• Pinch salt
• Pinch pepper
• 6-8 large metal skewers

Method

1. In a large bowl, combine marinade ingredients and mix thoroughly. Add lamb, mushrooms and onions to marinade. Coat well and set aside for one hour.
2. Pre-heat barbecue, grill or broiler to medium-high.
3. Thread lamb, mushrooms and onions onto skewers in an alternating pattern.
4. Cook kebabs, turning frequently until done, approximately 6-8 minutes. Serve with saffron rice.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

For a light, gluten-free wrap, use the whole leaves of iceberg lettuce in place of bread. Here are two tasty fillings.

Portabello Mushroom Omelette

Fills 2 sandwiches
Free of: All top allergens except egg and gluten-free.

Ingredients

• 1 portabello mushroom, sliced
• 2 tbsp (30 mL) diced green zucchini
• 1 tbsp (15 mL) olive oil
• 2 eggs, beaten
• pinch each salt and pepper

Method

1. To prepare omelette, sauté portabello mushroom and zucchini in olive oil for 3-5 minutes. Add eggs, salt and pepper. Cook until set. Remove from pan and cool.
2. Cut omelette in two. Lay half in a lettuce leaf, roll up and serve.

Roast Turkey

Fills 3-4 sandwiches
Free of: All top allergens.

Ingredients

• 6-8 slices roast turkey
• 1 cup (250 mL) alfafa sprouts
• 1 ripe avocado, sliced

Method

1. Lay sliced roast turkey, alfalfa sprouts and avocado slices in one half of the lettuce leaf.
2. Tuck in one end and wrap and roll cigar style.

Recipes by Simon Clarke

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

© Copyright AGW Publishing Inc.

Ingredients

• 2 skinless, boneless chicken breasts, cooked and sliced
• 1⁄4 cup (60 mL) fresh sage leaves
• 1⁄4 cup (60 mL) parsley
• 3⁄4 cup (180 mL) + 1 tbsp (15 mL) olive oil
• pinch salt and pepper
• 1 Granny Smith apple, cored and thinly sliced

Method

1. In a food processor combine sage, parsley, 3⁄ 4 cup olive oil, salt and pepper. Blend until smooth. Remove to a small bowl.
2. In a small skillet, heat remaining olive oil over medium heat, add apple slices and sauté until golden brown, remove and allow to cool.
3. Spread sage purée on your chosen bread. Fill sandwich with sliced chicken and apple.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Grilled Vegetables & Tarragon Mayo sandwich recipe.

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

© Copyright AGW Publishing Inc.

Ingredients

• 1 green zucchini, sliced lengthwise
• 1 yellow zucchini, sliced lengthwise
• 1 red pepper, halved and seeded
• 1 small red onion, sliced
• 1 clove garlic, minced
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Preheat oven broiler. In a large bowl, toss vegetables with olive oil, garlic, salt and pepper.
2. Grill vegetables under the broiler 4-6 minutes on each side until cooked. Remove and cool. Peel peppers and slice.
3. Meantime, prepare Tarragon Mayo. Spread mayo on favourite bread, fill with grilled vegetables, and serve.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Chicken, Sage & Apple sandwich recipe.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Note: Our mayo is free of soy; to avoid eggs, substitute Vegenaise or other egg-free brand and proceed with recipe.

Ingredients

• 6 egg yolks
• 1 tsp (5 mL) Dijon mustard or similar gluten-free mustard
• 1 lemon, juiced
• pinch each salt and pepper
• 2 cups (475 mL) vegetable oil

Method

1. In a food processor, combine egg yolks, mustard, lemon juice, salt and pepper.
   Blend until well combined.
2. With the processor running, slowly drizzle in vegetable oil. Once oil is added, the mixture will have thickened to form the mayonnaise. Stop blending immediately. Transfer to a container.
3. For Tarragon Mayo: Add 1/4 cup (60 mL) chopped fresh tarragon.
   For Horseradish Mayo: Add 1 tbsp (15 mL) freshly grated horseradish.
   Other great mayo flavors: either 1 tbsp (15 mL) curry paste, or 1 ⁄ 4 cup (60 mL) fresh basil or cilantro.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Ingredients

• 1 turkey breast
• 1 medium tomato, sliced
• 2-3 slices bacon, cooked
• lettuce leaves
• cheddar cheese, sliced (optional)
• mayonnaise [Substitution: See our recipe for soy-free, preservative-free mayo. For egg-free, use Vegenaise.]

Method

1. Preheat oven to 350°F. Place turkey breast on parchment-lined baking sheet. Brush with vegetable oil. Season with salt and pepper and roast 16-20 minutes or until cooked through. Let cool, then slice.
2. Toast three slices of your favorite bread per sandwich and layer remaining ingredients according to preference. (Hint: Make without the middle slice in a sandwich press or panini maker.)

Recipe by Simon Clarke

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