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Recipies
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Alternative Chef Blog
An Alternative to Improve Your Health
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Thank you Chef Lonnie,
I had my blood tested for food allergies at http://www.Sagemedlab.com at first I was surprise what I was allergic to, and what problems those foods pose to me. The next problem was, trying to find the foods that I was not allergic to and new foods that could replace my old favorites without giving up taste. I loved paste and breads unfortunately Gluten, Casein and Wheat, where problems for my health. Chef Lonnie suggested several tasty replacements one being Quinoa a small little grass seed from South America you can also find it in most supermarkets. Now I eat paste made of Quinoa, and other great tasting recipes like Quinoa stuff Tomatoes, Quinoa Curry, and my favorite Garbanzo Bean and Quinoa salad. Keep up the great work I feel so much better.
Alternative Chef
Lonnie Behrens
Where can I get some of these recipes? I got tested as well and would like to use some of them.
Jeff,
Thanks for asking about the recipes, and very soon you will be able to get them from this site.
Alternative Chef
Lonnie Behrens
Hello Lonnie,
Can you send some recipes for Pasta, cod fish & grill/stir fry veggies. My food allegies are Wheat, Casien,canola
Thanks Angela
Angela,
I will get on this for you, thanks for checking out the site, there will be more coming in the very near future.
Alternative Chef,
Lonnie Behrens
re the recipe for mayo, can you post some of the additions to made salad dressings and dips that you mentioned in our phone call? I didn’t catch those…
Thanks.
I sure will but first did I send you the recipe for the mayo? If so, here’s all you need to do. When adding the oil to the mixture, only add enough that the mixture in the processor/blender is to the consistancy of a creamy dressing, such as a store bought ranch. From there the additions are endless, you can add relish and ketchup for a 1000 Island, a ranch packet for a ranch dressing, or your favorite hebs and seasonings.
I’m not to have potatos, all the bread recipes call for potato starch. Can I use potato starch, if not what do I use and do you have any bread / muffin recipes that don’t need potato starch. Thanks, Gina
Gina,
You can use tapioca starch or arrowroot starch for sure or even corn starch if you are not sensitive to corn.
Alternative Chef,
Lonnie Behrens