Monday, April 15, 2013

Food Allergies & Summer Camps


When we arrived in France last summer, I was told that the only way that children could participate in the summer camps run by the city hall on a full-day basis was to eat the lunch provided by the catering company.  Anyone that knows me well, will not be surprised that I refused to accept.  After convincing the program that reasonable accomodations should be made and providing a note from a French allerologist, the camp managers accepted.  Afterall, would it be fair to restrict a child to the confines of their home during summer vacations?  Not at all.  It is my belief that food allergy sufferers should be able to enjoy the same joys of living, given reasonable accomodation.  The accomodation in this case was quite simple actually - do not feed Lady Grace anything other than what she brings to school in her lunch box and snack pack. We have the same plan at school and have never encountered a problem. 

Interestingly, I just came across an article about food allergies and summer camps in the United States, which inspired this post.  As much as we enjoy our experience in France, I do miss the level of sensitivity towards children with food allergies in the States.  Did you know that there are even summer camps for children that are for food allergy sufferers?  How awesome is that!  Unfortunately, I don't think that I'll be able to find such a camp in France.

Sunday, April 7, 2013

Shiitake Mushrooms Rock!

After living in Asia for so many years (I now live in France), I am only now finding the true beauty of shitake mushrooms.  I never realized how much flavor these mushrooms add to a simple veggie stir fry, until a Taiwanese vegetarian friend of mine prepared a meal at our home a few months ago.  Talk about robust!  Now that I'm back on my egg-free, vegetarian-only for breakfast and lunch challenge, I've become creative about my meals.  I found that when I eat a veggie-based meal for lunch with just a modest portion of fish, chicken or turkey for dinner, I have so much more energy.  I will be enjoying this meal at work tomorrow over brown rice!  Anyone want to join me for a veggie for lunch challenge?

Baby Bok Choy and Carrots with Shitake Mushrooms and Garlic

Thursday, April 4, 2013

Korean Bean Sprout Salad

I love Korean food.  In fact, I love it so much that once my husband and I took a trip to South Korea  just to enjoy all of the culinary delights!  I visited my local Asian grocery store yesterday and there were absolutely beautiful soybean sprouts available so I decided to try to make a cold soybean side dish that is frequently served at Korean restaurants.  I believe it is called kongnamul muchin. 

Ingredients
1 bag of soybeans
1 finely diced clove of garlic
1 finely sliced green onion
soy sauce
sesame oil
sugar
salt (if needed)

Directions
First begin by boiling the soybeans in about one cup of water with a bit of salt for about seven minutes.  Drain the soybeans and immediately rinse with ice cold water to cool and drain again.  Use papertowles to further dry the soybeans and then set aside in a large bowl.  Then add the diced garlic and sliced green onion.  Mix in a two-three teaspons of soy sauce, a tablespoon of sesame oil, and close to a teaspoon of sugar.  Add more soy sauce, sesame oil, sugar or salt to taste.  Place in the refrigerator for a few minutes to chill and then enjoy!

Preparation Time
20 minutes

Korean Soybean Salad