December 7, 2007
At this workshop, participants learned how to easily create delicious, nutritious and allergy free appetizers and desserts perfect for this holiday season. We made bison meatballs, red pepper hummus, and chicken drummettes. The kids especially loved the Gluten free (GF), casein-free, soy-free chocolate chip cookies and chocolate cake. All the recipes from this workshop are available for purchase in a convenient booklet for $8.00 (+S&H).
I'm also putting together a syllabus to teach gluten-free, dairy-free, soy-free cooking at a local college and could use some input. For example, how much time needs to be spent on teaching nutrition basicsn before getting into the actual cooking?
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Creative cooking with food allergies
Contact
At Your Service
Bonnie Presti
- Culinary Coach
- A self proclaimed ‘foodie’ my entire life, I have always loved creating fabulous meals for friends and family. About 10 years ago, I was diagnosed as being intolerant to gluten, soy, and dairy and was found to have other food sensitivities. My first reaction was…“what can I eat NOW?” Out of sheer desperation and a desire to continue to pursue my life-long love for cooking, I began developing recipes that eliminated all of the key allergens. I want to be able to share my years of experience and help others. The Sensitive Diner provides practical cooking instruction, private lessons, and workshops customized for people with food allergies (gluten, dairy, soy, etc.). And, I cook with REAL ingredients: fresh, organic vegetables, fruits, spices and meats. I work with a variety of folks, moms who have allergic kids, adults who have been recently diagnosed with food allergies, and groups who want to learn my techniques and recipes for healthy cooking and eating.