Anyone who has suffered with food allergies or sensitivities understands how difficult it can be to receive a definitive diagnosis and then move towards wellness – one step forward, two steps back; when it’s your child in the mix, the ante is upped big time. And that’s exactly the place Heather Christo found herself when one of her daughters became ill enough to warrant a trip to the emergency room; when all tests came back inconclusive, Heather was convinced the issues were food related and she began a journey that would shift the focus of her career.
Pure Delicious, is more than delicious recipes; it’s also a guide to setting up a kitchen, a list for stocking your pantry, helping children (as well as adults) make the transition to an allergy-free eating style, navigating school lunches and tips for eating out.
Filled with more than 150 recipes that are allergen-free, the cookbook also includes gluten-free options, as well as vegan, Paleo friendly, kid friendly and no sugar added options; Heather has also indicated which recipes can be made-ahead, which are great for entertaining and those that might be perfect to serve at potlucks – or ‘pitch-ins’ as they are called here in the Midwest.
Pizza and burgers, crackers and flatbreads, soups and chilis, pasta, side dishes and main dish favorites like beer-battered fish and chips as well as chicken nuggets with a poppy seed, honey-mustard dipping sauce. Dessert-lovers aren’t left out either: Vanilla-Vanilla Layer cake that is perfect to celebrate any occasion, chocolate fudge brownies and snickerdoodles – even Applesauce Cinnamon-Sugar Doughnuts. I have enjoyed this book so much, I purchased another copy and gave it to a friend who has serious health issues that are food allergy related.
The Fresh Corn and Mango Salad has been a mainstay this summer – when it’s too hot to cook and the summer corn is high it’s a wonderful salad for supper; and it’s also fabulous made with summer peaches as well!
Disclaimer: I am not being compensated to share this with our readers; and while I received a free copy of the book, everything I write here are my own words, my own opinion, and my own experiences.
Photos courtesy of Heather Christo.
Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC
FRESH CORN AND MANGO SALAD
Tags: VEGAN • UNDER 30 MINUTES • KID FRIENDLY • NO SUGAR ADDED • MAKE AHEAD • HIGH FIBER • GREAT FOR ENTERTAINING • GREAT FOR POTLUCKS
PREPARATION 10 MINUTES
COOK TIME N/A
SERVINGS 4-6
The first time I ate raw corn, I was shocked at how sweet and delicious it was. The little kernels burst in my mouth with a perfect little pop! When you pair raw corn with sweet mango and lots of fresh herbs, sharp red onion, and spicy chile, you get a salad that is absolutely perfect as a side dish or topping for any kind of protein. Frankly, I could just eat this whole bowl with a spoon.
SALAD
- 2 ears fresh corn, husked
- 2 fresh mangoes, peeled, pitted, and diced
- 1⁄2 yellow bell pepper, cut into small dice
- 1⁄2 orange bell pepper, cut into small dice
- 1 cup cherry tomatoes, halved
- 1 red chile, minced
- 1⁄2 red onion, cut into small dice
- 1⁄2 cup minced fresh cilantro
- 2 tablespoons rice vinegar
- Grated zest of 2 limes
- 2 tablespoons fresh lime juice
- 1 tablespoon avocado oil or olive oil
- Kosher salt
METHOD:
- Use a sharp knife to cut the corn kernels from the cobs. Place in a large bowl.
- Add the remaining ingredients to the bowl and mix well. Serve immediately or cover and refrigerate until ready to serve, up to 2 days.