Celebrate the Season (with Garlic Free Foods)

Indulgence is a sign of the Christmas season, and surely I've been indulging, but in my wonderful veggies and sweet items. There were many wonderful things I ate this season. Starting with my mom's wonderful George Forman grilled grilled cheese (empasis on the two grills). The grill is great for making panini style sandwiches that are delicious and heathier than a pan with butter and oil -- a nice veggie substitute such as Smart Balance really made the sandwich great. Additionally my mother threw in crasins (those red dried cranberries), a unique surprise that would have been great with brie (she used cheddar -- yum!).

I've been cooking up at home pastas made more like risottos lately. To make this style pasta I recommend thick or large pieces of pasta. I mix up veggie broth and dry white wine, bring it to a boil, add the pasta and continue to cook under a medium low heat until most of the liquid is gone. A great way to make tasty pasta that doesn't even need sauce!

Additionally since it is the season of sweets, I've been indulging in all of my favorites. This season has been particularly truffle filled. I found some great recipes online for pumpkin truffles, salted caramel truffles, and chocolate mint truffles! Additionally at home my mom asked me to make truffles and there is an amazingly simple oreo truffle recipe.

One last shout out of the day to Whole Foods.

Not only did I find at the hot bar garlic-free mashed potatoes, I additionally found a yummy mashed sweet potato dish, and a corn and egg pudding of sorts -- all garlic free. They have a 3 squash soup in season now at the hot bar which is garlic free. I love to eat that with one of their pretzel rolls or baguettes. I also recommend their peach mango salsa (the only flavor they carry at the Whole Foods in DC w/o garlic). Whole Foods also carries a spice recommended on many garlic free websites -- Asafoetida by Frontier Natural Products Co-Op. It is strong smelling but I will eventually attempt to use it (I've been scared so far).

That is it! Stay free (of garlic that is)!

Petes a Pizza DC

A Shout out to Petes a Pizza in Washington DC. The manager came and talked to me about my allergy, I think they are pretty understandable considering they have both soy cheese and gluten free pizzas, although they can't guarantee the pizza to be entirely garlic free (as the manager said garlic and flour are in the air). The pizza proved to be quite good and garlic free!



In addition Cafe Collage in the U/14th Street area is amazing for those with allergies, the owner is wonderfully helpful! One of my favorites!

Li Hing Powder -- Why I love Hawaii

Hawaiians utilize the untypical in their foods -- from spam, to everything of Asian influence, to lots of homegrown items (I mainly think of the taro grown on their own islands). Their foods are unique and tantalizing. After my whole family (except me) came back from a trip to Hawaii I acquired some coveted Li Hing powder. Made from dried plums, Li Hing is a unique and fun product used mostly on sweets. I mainly use it to sprinkle on pineapple to give it a more fun flavor. It is sweet, salty, and fruity all at the same time! It is just a fun unique ingredient, totally garlic free. I'm going to be looking up more recipes soon.

More Fruit Salsa

I live close by to both a Safeway and a Giant, and I've found some great products! Giant carries a wonderful fresh Mango Salsa, not quite as good as the Whole Foods variety, but since I can't find that down here I'm happy to have the Giant Brand around for all of my lovely needs. My latest kick has been on a mexicanesque rice bowl without the tortialla! I combine Trader Joe's black rice, with canned southwestern vegetables (The Green Giant maybe???), cheese, beans, and some of the wonderful salsa mentioned above to create a wonderful and filling meal. Yum!

Experiments and Garlic Chives

At one point it was mentioned to me that perhaps I should try garlic chives as an alternative of garlic. I could not remember what herb or savory the darn things were called, I remembered that garlic was in the name, but was unaware of the 2nd necessary part of the description and name. Then while at the Dupont Circle Farmer's Market, I came across them garlic chives. I recommend the wikipedia page for its genus and such for the allergic. Wikipedia. One of the common recipes I found was for korean pancakes, known as jeon, which I am actually accustomed to eating. So with the jeon in mind I made a lovely giant garlic chive and beech mushroom jeon. It was fabulous but recommened in small doses. Also while at the Bloomingdale farmer's market a week prior, I came across Copper Pot. They make garlic free sauces with the tomatoes from vendors right next to them at the market and fresh pasta. Its an italian chef who cooks without garlic, I think I'm in love.

Recent Discoveries

In my quest of garlic free living I have discovered a few favorites.

Annie's brand ketchup and mustards (all garlic free)

Newman's Own Salsa (also garlic free)

Smart Balance Mayonnaise (contains paprika instead of garlic)

and lastly organic tomato puree.

Since most tomato sauces contain garlic (except for 3 uber-expensive brands I've come across), it is really hard to make sauce on the cheap. Thankfully my mom came across organic tomato puree, all it contains is tomatoes. With the puree I mix in spices of my choice (in my case oregano, basil, and onion) and some, okay a lot of salt to get the perfect mixture that is stomach happy and can be used with pasta, pizza, or anything I want! Overall the organic tomato puree gas been a big success for me and with a pretty decent jar at $3.50 a pop its a lifesaver compared to the $10.00 sauces one can find (mostly if garlic free they are of the tomato basil variety btw).

Diagnosis

After years of stomach issues, an endoscopy, gastrointestinal doctors, and more recent ER hospitalizations I've found out at least 1 part of my internal problems. I am living with a garlic allergy. This came out part through self-diagnosis and partially a great allergist's office who thought something was wrong. I had the blood testing for garlic -- it came back negative. Then came patch testing for common allergens -- all negative. Then we decided to run a patch testing for garlic -- I physically brought some fresh garlic into my allergists office -- and soon I knew what it was like to have a positive reaction. It was to to fresh garlic.

I'm currently doing my best to avoid all garlic (powdered, fresh, minced in a jar) and it is a truly life changing and not an easy transition.

So far I'm realizing: Italian will never been the same to eat.
Salad dressings and sauces are hard to come by.
I tried eating at Subway this week and ended up with two sauces that include garlic, none there are currently garlic-free (although you may assume that some do not contain garlic -- red wine vinaigrette anyone??? ). Its been a difficult transition, but its happening for the better. So I'm going to start documenting the process of living garlic-free in an overly processed and flavored society.