Thursday, August 21, 2008
Published Wednesday, June 11, 2008 in Close-Up
Delaine educates public about food allergies
Susan Kelley Delaine, author and publisher of "Balancing the Bowl, Editions One and Two," spoke at St. Paul's Episcopal Church's Come To The Table on June 9 in an effort to educate the public about food allergies and the effects of diet on autism.
Faced with the challenge of cooking for her son Justin, who was diagnosed as an infant with multiple food allergies, Delaine wrote and published "Balancing the Bowl, Edition One," a cookbook developed specifically to help the more than 12 million Americans who suffer from one or more food allergies, according to foodallergy.org.
"I wanted to be able to cook for my son," said Delaine. "So I started creating recipes to fit his needs."
In addition to his multiple food allergies, Justin was, at the age of three, diagnosed with autism, a neurological disorder that affects development, communication, and functioning.
In their quest for an answer, Delaine and her husband Chris discovered that a diet free of gluten, which is found in wheat, rye, and oats, and casein, which is found in milk products, can, in some cases, improve the affects of autism.
Because of Justin's food allergies and autism, Delaine cannot buy most packaged foods and, therefore, cooks every meal from scratch.
"It's not about convenience -- it's something that has to be done," said Delaine. "Cooking three meals a day from scratch is not popular, but I'm here to prove that it is possible."
Following the success of the first edition, Delaine wrote and published "Balancing the Bowl, Edition Two: Food Allergy Cooking and Autism Awareness." Unlike her first cookbook, Edition Two offers more than just recipes; it is focused on exploring and educating parents about the affects of diet on autism and offering tips on how to switch to a gluten- and casein-free diet.
"We have received so much support in what we're doing," said Delaine of the response shared by many parents of autistic children and children with multiple food allergies.
In the Second Edition's forward, the Alegi family, of Trumbull, Conn., wrote that "Balancing the Bowl...has given our family hope, not just for today, but for tomorrow."
Delaine's goal is that "whether you have a condition that requires you to eat selectively or whether you have made a conscious decision to change your diet..., you experience joy and good health through wholesome eating."
For more information about "Balancing the Bowl," visit www.balancingthebowl.com.
Chicken Nuggets
Corn or canola oil for frying
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1/4 cup potato flour
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1 1/2 teaspoons salt
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1/2 pound of ground chicken
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1/4 teaspoon dried, crushed thyme leaves
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1/2 teaspoons black pepper
Preheat oil in a deep fryer. Line a plate with two layers of paper towels. Set aside. Combine potato flour and salt in a small bowl. Stir and set aside. Combine chicken, thyme, and black pepper in a medium bowl. Stir with a fork until chicken is smooth. Add flour mixture to chicken. Blend thoroughly with a fork until smooth.
Use hands to form half dollar-sized nuggets. Dip 4-6 nuggets in hot oil. Use more or less nuggets depending on your deep fryer's size.
Stir frequently to distribute heat evenly. Fry until medium-brown (approximately 60-90 seconds). Do not over-cook; potato flour burns quickly.
Remove nuggets from deep fryer. Place on lined plate to drain excess oil. Cool before serving.