Coconut cream is also surprisingly easy to locate; you’ll find it in the Asian foods section of most grocery stores under the guise of canned coconut milk. Coconut cream is simply the rich part of full-fat coconut milk. As the coconut milk rests, the cream rises to the top to form a very thick layer that can be scooped out like soft ice cream.

In fact, the sign of a good canned coconut milk is one that separates into a watery base with up to three-quarters of a cup of “stand a fork in it” cream on top. In warmer months, chill the coconut milk in the refrigerator for a few hours to assist in the separation.

“Extreme Adventures” appeared at the top of the page, followed by a list of activities on the tour. I held my breath as I read the descriptions, to the effect of: “Travel through river canyons at 100 kilometers per hour in a jet boat!” “Bring your courage along as we bungee jump over Queenstown!” “Fall out of a plane from 14,000 feet over magnificent scenery.”

I stopped there. “Are you crazy?” I e-mailed back. “I hope these activities cost extra, and you can’t afford them.”

“Everything is included except for skydiving,” she replied, inserting a smiley emoticon.

Not only did I think she was nuts for considering jumping off a mountaintop attached to a rubber band or parachuting from a plane, but also for sharing this information with me. Having grown up watching me deal with her severe milk allergy, she knew I was wired to worry.

When dining out, I’d interrupt while she was ordering, urging the waiter to check the dish’s ingredients before she had a chance to ask herself. Once the meal arrived, I’d lean over her plate to inspect the food for any trace of butter or cheese.

But that anxiety was nothing compared to what I felt after Arielle, at age 16, had an anaphylactic reaction requiring three doses of epinephrine and hours of monitoring in the emergency room.

From that day on, whenever she was headed out to meet friends, I’d stop her at the door and ask where she’d be eating and if she had her medications with her.

She’d glare back at me. “You can’t keep me in a bubble for the rest of my life.”

***

She was right. Ultimately, I wanted what she wanted – for her to enjoy the same activities and freedoms as any teen. I worked on backing off, and reminded myself that she had always been careful: checking labels, alerting servers and managers to her allergy and passing up a food when she couldn’t be certain whether it contained dairy.

With planning and proper precautions, she spent two weeks without incident in Provence through a high school exchange program. (Full disclosure: my husband and I followed her to France. We stayed approximately 30 miles from her home base and never saw her, but felt reassured that we were only a car ride away in case of an emergency.)

Next page: The trip of a lifetime

At holiday time, making your own chocolate goodies is a crafty and fun-filled afternoon. Following are my recipes for: chocolates, ganache frosting and chocolate clay figures and bouquets.

All are free of: The top 8 allergens, sesame and gluten. Enjoy!

Homemade Chocolates

Try whipping up some professional-looking chocolates. You’ll need store-bought molds in designs such as Santas, angels or bunnies.

“Tempering” will be crucial. That’s the process of heating then cooling chocolate to specific temperatures to produce glossy-looking treats that “snap” when you break them and look store-bought. Chocolate is finicky (one drop of water can ruin an entire batch) and it burns easily – so go slowly. It’s best to make small batches of a few chocolates at a time until you get the hang of it.

Ingredients

• 1 bag of allergen-free, semi-sweet chocolate chips*

Method

1. Using a BPA-free microwave-safe plastic bowl, melt 2/3 of the chocolate in the microwave slowly until it reaches 110 degrees F. (I set my micro to power level 2, and checked the temperature using a chocolate thermometer every 25 seconds.)
2. With a silicone spatula, stir in the remaining unheated chocolate until it melts. Stir until the thermometer temperature reaches 88 degrees F, then pour into molds.
3. Overfill a little, and use a straight-edged knife to level. Gently bang the mold on a flat surface to release air bubbles. Refrigerate until the chocolate is set, then release from mold.

*Note: I used Enjoy Life Semi-Sweet Chocolate Mini Chips for this recipe and the ganache. There are other brands of allergen-free chocolate available as well.

Editor’s Note: Pamela writes the “Allergic Diva” column in the Canadian edition of Allergic Living magazine.

Next Page: Ganache

There is no need to forego favorite family recipes, even if following a free-from diet. With the right ingredient substitutions, those beloved holiday desserts will make the transition flawlessly. The most important thing to consider when making substitutions is the purpose of the original ingredient.

Take buttermilk for example. It adds a slight tang and subtle richness to recipes; the acid in buttermilk tenderizes the gluten in batter to produce baked goods with a softer texture; and the acid reacts with baking soda to help quick breads and cakes rise. Fortunately, all of these needs can be met with a quick, homemade substitute.

Dairy-Free Buttermilk Alternative

Yields 1 cup

Ingredients

• 1 tbsp white vinegar, or apple cider vinegar, or lemon juice
• plain or unsweetened soy milk, or rice milk, or hemp milk alternative

Method

• Place the vinegar or lemon juice in a glass measuring cup and add enough milk alternative to reach 1 cup. Stir, and allow to stand and thicken for about 5 minutes.

Note: Milk alternative does not curdle the way dairy milk does.

Sour cream has similar properties to buttermilk, but its thickness also adds structure to recipes. You can substitute a store-bought sour cream alternative, but making your own is easy and economical.

Silken ‘Sour Cream’

Yields 1-1⅓ cups

Ingredients

• 1 12.3 oz (349 g) package firm silken tofu
• 1 tbsp grapeseed or canola oil
• 1 tbsp lemon juice
• 2 tsp apple cider vinegar
• 1 tsp agave nectar or sugar
• ½ tsp salt

Method

1. Place all ingredients in a food processor or blender, and process until the mixture is creamy.
2. Refrigerate until ready to use.

Next: Replacing Egg White

Ingredients

• 2 bunches small carrots, peeled, trimmed (keep small tops)
• 2 tbsp (30 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme, chopped
• Salt to taste

Method

1. Heat salted water in a medium sauce pan. Cook carrots until just tender.
2. Drain well, place in bowl and toss with maple syrup, thyme and salt.
3. Serve immediately.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Ingredients

• 1 red cabbage, quartered, cored and thinly sliced
• 4 slices bacon, diced
• 2 green apples, peeled, cored and diced
• 6 tbsp (90 mL) onion, finely chopped
• 6 tbsp (90 mL) red wine vinegar (Substitution: rice vinegar)
• 4 tbsp (60 mL) honey
• 1 tsp (5 mL) caraway seeds (Optional)

Method

1. In a large skillet or dutch oven, sautée bacon over medium-high heat.
2. Add onion and cook for 2 to 4 minutes.
3. Stir in cabbage and all other ingredients.
4. Cover pan and reduce heat to medium. Cook for one hour, or until cabbage is soft.
5. Serve at once.

Recipe by Simon Clarke

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

© Copyright AGW Publishing Inc.

Serves 4-6

Free of: Gluten and top allergens, except dairy (alternative suggested); soy is optional.

Ingredients

• 3 bunches fresh asparagus
• 2 tbsp (30 mL) butter or alternative (e.g. Earth Blend)
• 1 tsp (5 mL) fresh ginger, grated
• 1 clove garlic, minced
• 1 tsp (5 mL) wheat-free Tamari sauce [optional]
• Fresh ground black pepper to taste

Method

1. Wash and trim asparagus.
2. In a medium sauté pan, melt butter or alternative. Add ginger, garlic and sauté for 2-3 minutes, stirring frequently. Add Tamari sauce and pepper and keep warm on very low heat.
3. In a large skillet, heat 4 cups (1 L) water to a boil. Cook asparagus until tender, about 4-5 minutes.
4. Drain well, transfer to platter, drizzle with ginger mixture. Serve.

Recipe by Simon Clarke

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