Saturday, May 24, 2008

Soy and Peanut Allergies, plus Split Pea Soup Recipe

Here's some info on peanut and soy allergies as well as an incredible split pea soup that is so incredibly easy and delicious, you'll wonder how those canned soups stay in business.

Soy Allergies – You’re Not Off Your “Nut”

With the recent increase in media attention extolling the virtues of soy, the number of people discovering they have soy allergies is increasing also. Soy allergies can range from mild digestive disturbances, to near anaphylactic reactions. If you have an allergy to soy, avoid it at all costs, as your allergies may get worse as you are exposed to it.
There are ways to avoid soy: don’t eat tamari or soy sauces, avoid hydrolyzed proteins, and stay away from soy beverages and flours.
Here are a few tips: you can use vegetable, chicken, or beef broth instead of soy sauces; use rice beverages instead of soy drinks; and use flours made from brown rice, or other beans (make sure you know you aren’t allergic to them also!) to get similar flavours and textures.

Peanut Allergies: No Nuts are Good Nuts

Peanut allergies are something that should never be taken lightly. Reactions can get more and more severe with increased exposure. Care must always be taken to read packaged food labels carefully, and ensure that all sources of flours and baking ingredients are nut free. Even if you have purchased the item before, you must always check the label, as companies may change ingredients without notice.
Some people with peanut allergies are able to have other nuts, but extreme caution must always be taken when trying new foods. Always have an epi-pen with you, and if possible, always have food allergy testing done to determine if you have additional allergies before experimenting with your health.
There are many brands that specialize in nut-free foods. Try them and see which you like best, or try some of our recipes and make great nut-free foods yourself!

Once you’ve had this soup, you’ll NEVER buy those cans again! This soup is quick, easy, and freezes well too! This is gluten free, egg free, corn free, soy free, dairy free, nut free, vegetarian and vegan. Tip - make sure you are able to eat split peas if you have a soy or peanut allergy, and make sure that your bouillon cubes are nut free also.

Split Pea Soup

7½ Cups Water

2 Vegetable/Beef Bouillon Cubes
3 Cloves Garlic, Finely Chopped

1-2 Carrots, Chopped
1 Large Onion, Chopped

½ tsp Freshly Ground Pepper
2 ½ Cups Dried Organic Yellow Split Peas

½ tsp Olive Oil

In a large pot over medium heat, heat the oil, and add the garlic, onions and carrots. Saute for 2 or 3 minutes.
Add the water and bouillon cubes, stir and bring to the boil.
Add the split peas and reduce heat to a low simmer.
Stirring occasionally, simmer for about an hour over low heat, or until it becomes thick and reaches your desired consistency.
Serve by itself for a lunch or with salad and a roll for a filling dinner.

Fast Method:
Pour water into a large pot over medium heat and add all the ingredients. Bring to a boil, then turn down to low heat and simmer for about an hour.
Stir every 10 minutes or so to keep the texture even.

I hope you enjoy this as much as I do - it's my fiance's favorite soup.

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