Choosing Voluntary Simplicity » Living with a Soy Allergy

Is It Possible To Have a Soy-Free Traditional Thanksgiving Dinner?

Shirley — Thu, 17 Nov 2011 14:10:46 +0000

Reader question... "Is it possible to have a Thanksgiving dinner that isn't full of soy? I was diagnosed with a severe (life threatening) soy allergy a few months ago and everything we normally would have for our Thanksgiving dinner seems to have soy on the label. Ideally we would have turkey, mashed potatoes and gravy, pies, stuffing, but all the labels say soy. What can I do?" --Diana S.

Some Thoughts About Grocery Shopping & Sensible Frugality

Shirley — Wed, 12 Oct 2011 13:23:51 +0000

Grocery shopping is one area where big savings are possible, but I don't think that frugality should ever be the only consideration. I definitely try to keep our grocery bill as low as possible, but I also want the foods I serve my family to be nutritious and healthy, and I want our meals to be appealing and taste good... with portions large enough to satisfy everyone's hunger. That's not as easy as it used to be, but here are a few ideas I use that help keep our grocery bills under control.

Making Extruded Pasta From Scratch

Shirley — Tue, 24 May 2011 12:43:32 +0000

I have been making egg noodles for years and years, but extruded pasta has recently become an unexpected addition to my "making from scratch" repertoire. We don't eat a lot of pasta, but some of our favorite "comfort foods" are pasta based and need the variety of pasta shapes to taste the way they should. So although making extruded pasta wasn't really something I wanted to add to my list of things I HAVE to do on a regular basis... once again the manufacturers' addition of soy made the decision for me.

Some Thoughts on Avoiding GMOs

Shirley — Fri, 28 Jan 2011 13:59:49 +0000

Reader question... "I am wondering what are your thoughts on genetically modified foods? I am trying to avoid GMOs wherever I can, but I'm finding it's very difficult and I feel like I'm in over my head because I don't know what is Ok and what isn't. I know that because of your soy allergy you have a lot of experience reading ingredient labels and knowing what goes in the food you buy, so my question to you is, do you think it is really important to avoid GMOs, and if your answer is yes, how do you personally do it?" --Janice G.

A Recipe for a Natural Cough Syrup

Shirley — Tue, 12 Oct 2010 11:20:05 +0000

I searched out my recipe for cough syrup this morning and made sure I have all the necessary ingredients if I need to make a batch. At the moment we're all healthy and I hope we stay that way, but yesterday we took one of our little dogs to the vet for shots and everyone we had contact with over there was SICK. The receptionist had a terrible cold... the vet had a cold... as did the technicians... someone was coughing all the time we were there. We must have been breathing in more germs than air.

Allergic Reactions, Cross Contamination, and Bulk Food Bins

Shirley — Thu, 01 Apr 2010 16:28:58 +0000

I think the most discouraging allergic reactions are the ones that seem to come out of nowhere... those times when you KNOW you haven't ingested the allergen and yet the seriousness of your reaction proves you have. For me, the explanation is usually allergen cross contamination I didn't know about. Recently I have noticed that many natural foods... including many previously "safe" foods that I have been buying for years... are now including a possible cross contamination warning on their label. As the customer service representative at one major manufacturer told me, the "possible" part of the warning is somewhat misleading... if an allergen is listed as a possible contaminant on the label, it is almost certainly in the product, albeit in small amounts. Anyone with a severe or life-threatening allergy will undoubtedly choose to avoid the product rather than test out the accuracy of the statement! I'm grateful when manufacturers give me that choice.

Tips for Using & Storing Herbs

Shirley — Tue, 17 Mar 2009 17:02:46 +0000

Reader question... "I'm just starting to use herbs more in my cooking and I'm realizing that I don't know very much about this subject. Are herbs something I should buy in bulk, how should I store them, how do I know how much to use? Any hints or information you could share would be very appreciated. Thank you." --Sheryl

Probably the most important thing to remember is that dried herbs are much stronger than fresh herbs because the chemicals responsible for the flavor have been concentrated by the drying process. As a rough estimate, one teaspoon of dried, crushed herbs... or 1/4 teaspoon of an herb that has been dried and powdered... are about equivalent to two to three teaspoons of fresh herbs.

Book Review: The Whole Soy Story

Shirley — Wed, 25 Feb 2009 19:26:58 +0000

Kaayla T. Daniel is a clinical nutritionist with a PhD in Nutritional Sciences and Anti-Aging Therapies. She is a popular speaker on the subjects of nutrition and longevity and she advises clients on a wide range of nutritional health issues. The subtitle of this book, The Dark Side of America's Favorite Health Food, describes its purpose perfectly... to counter the exaggerated health claims about soy and soy products and to provide a more balanced view based on facts and science.

How To Make Your Own Italian Seasoning Mix

Shirley — Mon, 23 Feb 2009 19:07:27 +0000

"I used your instructions and made garlic powder over the weekend. It turned out great and it tastes much more garlicky than my jar of store bought. I'm wondering do you make your own Italian seasoning mix and if you do if you would share your recipe. I am trying to make as many things from scratch as I can and I'm finding your blog wonderfully helpful." --Patti

How I Make Garlic Powder

Shirley — Mon, 16 Feb 2009 16:29:42 +0000

My family loves garlic, and I put it in everything... well, almost! We grow more garlic each year. When I run out I buy bulbs of garlic in little mesh bags, four pounds at a time (this is the least expensive way I have found to buy garlic)... but I also like to have powdered garlic on hand. I still have a large, almost-full bottle of commercial garlic powder that I do not dare to use again because every time I have used it, it has caused me to have a violent soy reaction. Soy is not listed in the ingredients, but a company service representative finally admitted to me that any of their herbs or spices MIGHT contain a binder, and that the binder MIGHT contain soy... and that this fact MIGHT not be listed on the label.