The month of May is Celiac Awareness Month. This event raises awareness about Celiac Disease and highlights the work of the National Foundation for Celiac Awareness (NFCA), which provides support for those affected by this disease. In honor of Celiac Awareness Month, our team had the pleasure of interviewing the Allergy Chef herself, Kathlena.

Meet Kathlena, the Allergy Chef

Kathlena, The Allergy Chef, has over 200 food allergies and intolerances. Several of her allergies are life threatening, so much so, she can’t even drink most water. She has a handful of safe foods to eat, and one source of safe water. Additionally, most of the members of her household also have food allergies and special diets, none of them the same. (And you thought cooking for your family was tough!)

After being given 30 days to live, Kathlena made it her mission to help the food allergy and special diet communities thrive. Although she can't eat the food, she helps people find safe and delicious food and recipe options. Three years from her lowest point, Kathlena and her team have published several cookbooks, started a bakery, conducted local and nationwide outreach, developed hundreds of free recipes and resources and so much more.

The Allergy Chef Meets The NutraMilk

Kathlena was first introduced to The NutraMilk at Expo West two years ago. In an instant, she knew how amazing and powerful this product was. As a food allergy family, and a family that runs a small bakery, making dairy free milk was a regular chore. In fact, most of her cabinets were stained from where nut milk bags would hang. (Yikes!)

Kathlena explains, “Many people don't know this, but there's no such thing as top 8 allergy free milk from a top 8 allergy free facility. While we don't personally require top 8 free milk (for the kids), we do for our customers. THIS (The NutraMilk) was the solution.”

In addition to being able to use The NutraMilk for the bakery, Kathlena was finally able to have milk for herself as well. Tiger Nuts (not a nut, but a tuber) are quite hard and blenders don't blend them into a nut milk well. The NutraMilk has the power to process these little guys and make milk for Kathlena’s enjoyment. She said, “It was so amazing because I can't do pseudograins or oats. Finally... ice cream, cake, muffins, and more... all for me!”

It's an understatement to say that The NutraMilk has been a game changer for Kathlena’s family and bakery. It's a way that her, her family and her business are all able to develop new and exciting recipes for the corn free community while continuing to serve the food allergy community. Kathlena says, “When I meet people who are newly diagnosed with multiple food allergies and I suggest the items they MUST purchase, TheNutraMilk is near the top of the list.”

Dairy-Free Milk Recipes from The Allergy Chef

• Dark Chocolate Detox Brownie Recipe
• Coffee Chocolate Chip Morning Zing Pancakes

Some other delicious recipes Kathlena has created with The NutraMilk include:

• Homemade Maple Almond Butter
• Apple Pie Waffles (Recipe Below)
• Cinnamon Pancakes (Recipe Below)
• Creamy Avocado Sauce (Recipe Below)
  
• Chocolate Oat Ice Cream

Apple Pie Waffles

Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Allium Free, Diabetic Friendly, EOE Friendly, Vegan, Corn Free Compatible, Nightshade Free Compatible

For Corn Free: Source safe ingredients, especially the apples. You'll need to make sure they're wax free and grown in a way that's safe for you. We have 2 farms in our area that produce corn free apples.

For Nightshade Free: Use the appropriate baking powder for you. Corn free baking powder uses potato starch instead of cornstarch.

Ingredients:

• 10 ounces Diced Apple
• 8 tsp Dairy Free Butter
• 3 TBSP Organic Maple Sugar
• 1.5 tsp Organic Ground Cinnamon
• 1 tsp Organic Vanilla Extract

Waffle Batter Ingredients:

• 180g Sorghum Flour, super fine
• 150g Organic Oat Flour
• 140g Organic Maple Sugar
• 50g Millet Flour, superfine
• 30g Arrowroot
• 4 tsp Baking Powder
• 2 tsp Organic Cinnamon
• 1 tsp Sea Salt
• 2 dashes Organic Nutmeg
• 1.5 cup Milk of Choice
• 6 TBSP Organic Extra Virgin Olive Oil
• 3 TBSP Golden Flax Meal + 6 TBSP Water
• 3 tsp Organic Vanilla Extract
• 3 tsp Raw Organic Apple Cider Vinegar

Directions:

#1 First, you'll need to make your apple pie "filling". This can be done ahead, and frozen (to be thawed when needed) too. Personally, I like to make the filling in big batches and freeze it for later.

#2 Start by washing and cutting your apples. I personally remove any pieces that contain lots of peel (the "corners"). Heat a large pan on medium heat and add the butter of choice and cut apples. Cook for 10 minutes, stirring regularly to prevent excessive browning on any one side.

#3 Next, add all of the other apple pie ingredients and mix well. Continue to cook (don't forget to stir regularly) until the apples are nice and soft. When you sample them, it should taste and feel like you're eating pie.

#4 When the filling is done, remove it from the heat and set aside. Before we move on to the next step, you'll want to combine your flax and water in a small bowl and set aside. This will allow it time to gel together while everything else is in the works. In a mixing bowl, combine all of the dry ingredients for your waffle batter. For this recipe, I used a stand mixer with the wire attachment.

#5 Once all of the dry ingredients are in, lightly mix them together, then add your wet ingredients. You'll know you have a good batter when the wet and dry ingredients are well combined and there are no lumps. Remember not to over mix the batter.

#6 Finally, fold in your apple pie filling. Now you're ready to make waffles!! We use a double waffle maker on heat setting 4 out of 6.

If you enjoy these waffles, Kathlena says you may enjoy these Amazing Strawberry Waffles Recipe.

Cinnamon Pancakes

Kathlena says this pancake recipe is a great go-to for basic ratios. If you’re not in the mood for cinnamon, why not try chocolate or lemon? There are so many safe options for you to explore once you get the ratios down. Happy pancaking!

Pancake Ingredients:

• 150g Sorghum Flour, superfine
• 150g Millet Flour, superfine
• 80g Organic Dark Brown Sugar
• 40g Arrowroot
• 2 cups Milk of Choice
• 4 TBSP Flax + 8 TBSP
• 3 TBSP Safe Water
• 4 tsp Safe Oil
• 4 tsp Baking Powder
• Organic Cinnamon
• 1 TBSP Apple Cider Vinegar
• 2 tsp Organic Vanilla Extract
• 1/2 tsp Celtic Sea Salt

Directions:

We like to make pancakes on medium heat in a safe, non-stick pan and serve them with tiger nut milk, local safe fruit and local safe bacon.

Creamy Avocado Sauce

Kathlena says, "One could argue this is a hop skip and jump away from guacamole, and I certainly wouldn’t argue. It’s delicious with tortillas, chips, and tacos. Everyone in the house absolutely loves this sauce."

Allergy Status:
Vegan, Top 8 Free, Free From: Gluten, Cane Sugar, Coconut, Corn, Legumes, Mustard, Nightshades, Seeds, Sesame, Sulfites Friendly To: AIP, Paleo Compatible With: Low Histamine

Ingredients:

• 9 ounces Avocado Flesh
• 3.5 ounces Organic Purple Onion
• 3 ounces Tiger Nut Milk
• 3/4 tsp Celtic Sea Salt
• 1/2 Lime, squeezed (omit for Low Histamine)

Directions:

#1 Cut open your avocado, remove the seeds and add to your food processor. (The Hass variety of avocado is suggested).

#2 Add all of the other ingredients, and finally, squeeze half of your lime into the processor.

#3 Pulse your processor until a smooth sauce forms.

Safe Sourcing Notes: We are blessed to live near Brokaw (Will’s) Avocados. I call Will about once every 6 weeks to order a case of spray free avocado. When they come in from the trees, he puts them straight into a box for me, free from any ripening gas, which is corn derived. As of 7/2018 he is no longer shipping, but open to doing so in the future, so send him an email and ask for future updates. Until then, research and find yourself a grower that’s willing to help you. For the limes, we have a few local farms that don’t place wax on their citrus fruits.

Chocolate Oat Ice Cream

Ingredients:

• 2 Cups Oat Milk
• 100 grams Dark Brown Sugar
• 30 grams Organic Cacao
• 2 tsp Organic Vanilla Extract
• 1 tsp Xanthan (Authentic Foods, Cabbage Derived) If you prefer to skip the xanthan, you can also use guar gum, arrowroot, kuzu, tapioca, or potato starches.
• 1/2 tsp Celtic Sea Salt

Directions:

#1 Start by adding all of your ingredients to your blender. Blend on high until smooth. Transfer to your ice cream machine and let it do the rest of the work.

*If you don’t have an ice cream machine, there are other options such as the rock salt method and the no-churn freezer method.

Thank you so much for sharing more of your story with us Kathlena! If you are interested in learning more about Kathlena, please visit her website, TheAllergyChef.com or follow her @theallergychef

If you are new to RAISE, or new to food allergies, check out this Safe Products Lists if you need brand recommendations.