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Welcome to EAF, your source for allergen-free living. Recipes, book reviews, products, travel, dining, and more. Because anaphylaxis is about more than just food.

The Vegetarian Ginger Made Us Breakfast, So.

The Vegetarian Ginger Made Us Breakfast, So.

Have you been lucky enough to be on the receiving end of a tasty vegan breakfast prepared by Veronica, writer of The Vegetarian Ginger? Well we have, and we're gonna brag about it. 

Sometimes people mistaken our site for a "healthy living" blog, which in many ways it is, but allergen-free food is not the same as fat-free, sugar-free, or any other bad-for-you-stuff-free. After coming back from London (post on that coming soon) I went on a total carb kick and made bread, pasta, and scones in one afternoon. After rolling myself off the couch I felt like a human balloon. So this vegan, gluten-free recipe post is a welcome breath of wheat-free air.

We cooked from Deliciously Ella Every Day, one of our favorite cookbooks that we've gone back to countless times. Veronica prepared Banana Breakfast Bars (p. 44) and Warming Turmeric Tonic (p. 239). 

Look at this food, isn't it neat?

To begin, Ronnie mashed up some ripe bananas that had been quietly fermenting on my counter all week, waiting to reach their optimal ripeness. If you like your bananas green, please exit this window, you can't sit with us.  

She added oats (ours are not verified gluten-free, but if you have Celiac disease be sure to buy a brand that is), coconut milk in place of almond milk, Sunbutter in place of cashew butter, cinnamon, organic honey, and vanilla extract. Mix well until the mixture comes together and is quite sticky. Pour into a pan lined with either parchment paper or coconut oil and even the mixture out with a fork. Then bake for precisely 12 minutes at 350F. Let it come to room temperature before slicing into bars. 

This is the perfect breakfast food to prep at the beginning of the week so you can grab and go every morning. 

This turmeric drink is so quick to make that there were no valuable photos to show you here aside from these ones of Veronica pouring the bright gold liquid into mugs. All you have to do is heat up some coconut milk (the recipe calls for cashew but we obviously didn't use that) and add turmeric and honey. Stir it up, pour it out, drink it in. This is incredibly healthy for you, says the turmeric gods, so be sure to drink a lot of it.  

Since acquiring a copy of this book a while back I've made both of these recipes countless times, and I love them. But it was way more enjoyable to have The Vegetarian Ginger cook for us, with her own culinary flare and wonderfully dry sense of humor. Do yourself a favor and check out her site here

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