Yes, World. There Are Spices That Aren’t Onion and Garlic.

If you’re a vampire, you might have to stay away from garlic.  This post would most certainly apply to you.

Me?  Well, I’m not a vampire, but for a while you may have thought I was Buffy or something because I threw garlic in EVERYTHING.  It was my go-to.  I probably ate more garlic than I drank water.  I put it on meat, on potatoes, on veggies, on rice, on pasta, on anything.  So you can imagine my disbelief when garlic was added to my “allergen list.”

[Before you say, “if you ate it all the time how are you not dead?” let me remind you that just because I tested positive for it doesn’t mean I always have an averse reaction, and when I’m done with this cleanse – only ten more days of stage 1! – I may very well find that my reaction to garlic is tolerable].

Onions were added, too, and while I don’t always cook with fresh onions, I’d throw on onion powder roughly 70% of the time I’d do garlic.  So a lot of times.

I’ve obviously totally reformed my cooking habits and I’m here to say you can cook without onion and garlic.  There is an answer!  Vampires unite!  Ahoy! Exclamation!

Check out my dinner tonight, an amalgam of leftovers from the past couple of days.

Rosemary/thyme chicken, Spicy green beans, Millet and Pinto Beans

In the back, we have millet and pinto beans in wine sauce.  Next up, green and wax beans with cumin, turmeric, salt, and pepper (simply buy the packaged beans, stir fry in an oil of your choosing with the above spices until the beans are tender) and chicken with rosemary, thyme, and paprika (Add an oil of your choosing, rosemary, thyme, paprika, salt, and pepper to chicken, cook for about 30 minutes or until the juices flow clear [minus the paprika] on 400).

Delicious.  Savory and spicy.  Flavorful.  And totally, 100% vampire-safe.

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2 responses

  1. Your blog makes me feel better about my own struggles with food allergies. I’ve got a severe airborne allergy to chickpeas. Being in the same room as hummus or anything else chickpea is bad. I’m also gluten intolerant. Chickpeas are a common ingredient in gluten free products, so I have to be picky. I’m also mostly lactose intolerant. And I keep kosher. My sister, Luisa, referred me to your blog.

    • Thanks for reading, Betsy, and I’m so glad I can help. It’s very irritating to look at gluten free products that are marketed as “safe” and “allergen free” only to read the ingredients and discover that it still contains something you’re allergic to. And with hummus being such a staple of a kosher diet (mostly socially) you must have to avoid a lot of otherwise fun events. So your food allergy becomes more than just an eating issue. I’ve been there, and it’s hard. But the more people I encounter with rare severe allergies, the more I’m convinced there will be more awareness, more research, and at the very least, more empathy. We can do this together 🙂

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