Have we talked about the problems with olive oil before? I think we may have. I ran across an old post from An Allergic Foodie in 2012, talking about the fact that many olive oils labeled “100% Pure Olive Oil” in the United States are not, in fact, pure or olive oil. Cross-contamination with corn, soy, and other oils is apparently pretty common. There was a UC Davis study a few years back (2010, I believe) that no longer appears on their website that tested a variety of brands of “olive oil.” Cost was no indicator of purity, sadly, but as was mentioned in the blog post above, olive oil will solidify in the fridge, and most adulterated versions will not. I switched to using more safflower oil some time last year, and I think it has benefited my health; given that soy is one of the most common oils mixed in to olive oil, and knowing that I do react to it, I wonder if that was the culprit.
Apparently, for me, Easter can also boil down to a deep desire for candy (you can glance back at the lead up to Halloween to see that obsession last time around). These chocolate-dipped crispy rice treats aren’t exactly candy (and, caveat: contains coconut), but they look really really tasty.
I found this great recipe for Red Lentil Dosas. The only thing I would have to substitute out is the ghee for frying. I’d really love to try these, and since I already have mason jars and some Primal Kitchen Kraut Kaps for fermenting, this would be pretty easy for me to do.
I really liked tamales before the corn apocalypse and I always meant to get around to learn how to make them myself, but I didn’t before I was diagnosed with the corn allergy. But recently someone posted a recipe for Corn-Free Tamales in the Corn Allergy & Intolerance Group on Facebook, so I think it’s going to have to back on my list of things to try to learn someday. It uses sorghum, and the recipe won’t really require a lot of modifications for me.
Hope you all have a great weekend!