The long-awaited publication of The Allergy Self-Help Cookbook, by Marjorie Hurt Jones*, member and past president of NOHA, is finally here.  We are fortunate to have received, and include here, a review of her book by Beatrice Trum Hunter.  Ms. Hunter, you may recall, has been a NOHA speaker and is an honorary member of NOHA.  A well known author, she has been in the forefront speaking out against chemical replacements for pure foods.

* Marjorie recently spoke on the benefits of using amaranth as a replacement for grains, at the Third International Amaranth Conference in Pennsylvania (September 12, 1984).

THE ALLERGY SELF-HELP COOKBOOK
 A Review

by Beatrice Trum Hunter

The Allergy Self-Help Cookbook, by Marjorie Hurt Jones, RN (Rodale Press 1984, revised 2001, tables, appendix, indices, paperback, $16.95) "Food allergy is just another limitation that can be turned to the cook’s advantage," is the philosophy of Marjorie Hurt Jones, by forcing improvisation. After all, many of the world’s most popular dishes have resulted from the need to make do with limited ingredients. Thus, the special allergy diet can be viewed as a creative challenge rather than a frustrating nuisance. The Allergy Self-Help Cookbook provides practical guidance for the novice. What makes it different from existent allergy cookbooks? Unfortunately, many of them use some ingredients which, although tolerated, may be nutritionally undesirable (refined sugars, etc.). Fortunately, Marjorie Hurt Jones’ recipes are trustworthy, with 100% nutritious ingredients, from soup through desserts. Also, traditional allergy cookbooks failed to include an important feature in managing allergy problems: the Diversified Rotary Diet. In the present cookbook, the diet is explained and suggestions are made to set it up. Food families are supplied, and a sample diet is given for an entire week.

What makes it different from existent allergy cookbooks? Unfortunately, many of them use some ingredients which, although tolerated, may be nutritionally undesirable (refined sugars, etc.). Fortunately, Marjorie Hurt Jones’ recipes are trustworthy, with 100% nutritious ingredients, from soup through desserts.

Recognizing that food preparation at home is only part of the challenge, the author offers practical suggestions for dining out, picnicking, and camping. Being ecologically aware, the author discusses the allergy-free kitchen, including safe material for cabinets, décor, appropriate cooking appliances and utensils, food storage containers and food wraps, and cleansing agents. This discussion will be valuable for anyone who is building or rebuilding a kitchen, or simply wanting to eliminate unsuspecting offenders in the kitchen. Also, practical help is supplied in the appendix, with a directory of sources for foods difficult to locate, food supplements free of starches, sugar, etc.; kitchen aids, and informational service organizations. In toto, The Allergy Self-Help Cookbook will serve as a useful reference for all who need to meet the challenges of certain food avoidances. The author needs no introduction to NOHA, being a talented member who taught adult education classes on Coping with Allergies sponsored by the organization. The publication of this book will make the fruits of her labors useful to a wider audience.

The Allergy Self-Help Cookbook will serve as a useful reference for all who need to meet the challenges of certain food avoidances.

A HOLIDAY RECIPE FROM
THE ALLERGY SELF-HELP COOKBOOK

Here is a recipe from Marjorie's cookbook, for a no-bake pumpkin pie.  It's good for the holidays, and because both crust and filling are involved, it caters to more allergies – wheat, milk, eggs, and soy.

Nutty Pumpkin Pie  Serves 6-8
1/2 cup Brazil nuts or cashews  In a blender, grind the nuts to a fine powder.  Add the boiling water and process for 2 minutes.
1 1/4 cups boiling water
1 1/3 cups pumpkin puree Add the pumpkin, honey, cinnamon, nutmeg, ginger and cloves.  Blend well.
1/2 cup honey In a 3-quart saucepan, dissolve the arrowroot in the water.  Stir in the pumpkin mixture.  Bring to a boil, stirring often.  Allow to boil for 3 minutes.  Remove from heat, and cool until filling is lukewarm.  Then pour into the pie shell.  Chill a few hours before serving.
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon powdered ginger
1/8 teaspoon ground cloves Variation: Replace half the honey with molasses.
3 tablespoons arrowroot
2 tablespoons water NOTE:  If desired, use Brazil nuts or cashews in the pie shell.
1 Amaranth Pie Crust

 

Amaranth Pie Crust  Makes 1 crust

3/4 cup amaranth flour In a large bowl, mix the flour, arrowroot, nuts, seeds, or peanuts and cinnamon.
3/2 cup arrowroot In a cup mix the oil and water.  Blend into the flour with a fork.  Stir until a ball can be formed.  If dough is dry and crumply, add more water, 1 teaspoon at a time, until the dough sticks together.
1/4 cup ground nuts, seeds or peanuts
1/2 teaspoon ground cinnamon (optional) Oil a 9" pie plate.  Either pat the dough directly onto the plate, or roll it between 2 pieces of wax paper.  Handle carefully: dough is fragile.  You can mend any tears by patching with bits of extra dough.  Prick crust all over with a fork.
3 tablespoons oil
3-4 tablespoons water
For an unfilled crust, bake empty shell at 400° for 12 to 15 minutes, until lightly brown.  Cool before filling.
For a filled crust, bake empty shell at 400° for 3 minutes.  Then add desired filling, and finish baking as your recipe directs

Article from NOHA NEWS, Vol. IX, No. 4, Fall 1984, page 3.