Friday, February 16, 2007

Electrolyte Replacement Drink

Since the electrolyte-replacing formulas commercially available contain corn, having a stomach virus is made even more difficult for those allergic to corn.

When dehydrated, you need to drink something with a good balance of minerals, sugar and salts. Drink in small, frequent sips--not more than a teaspoon or so every few minutes until vomiting subsides.

This is what I made recently when I had a stomach virus with diarrhea and vomiting. It was much easier on the stomach and made me feel better than plain water or diluted fruit juice.

1 cup warm water (boiled and cooled)
1 tablespoon molasses
1 tablespoon orange juice
1/8 teaspoon salt
Small pinch of baking soda (1/16 teaspoon or less)

I used Grandma's molasses, which is corn-free. You can also use sugar if you don't have molasses, but do not use an artificial sugar substitute as this will make matters worse instead of helping. Molasses is high in many minerals and should be better than sugar to replace electrolytes.

Florida's Natural unenriched orange juice is corn-free. The enriched can contain corn derivatives in the added vitamins.

Here are a couple more recipes to choose from:

World Health Organization recipe:

1. Table Salt - 3/4 teaspoon
2. Baking Powder - 1 teaspoon
3. Sugar -4 tablespoons
4. Orange juice - 1 cup
5. Water - 1 quart/liter (4 cups)

Homemade Pedialyte (shared by a member of the Avoiding Corn Delphi forum--thank you!)
1/4 tsp salt
1 Tbsp sugar
1 pint (2 cups) water

Thursday, February 01, 2007

Marinara With a Twist

This recipe is adapted from the "Unstuffed Cabbage" recipe in The Complete Food Allergy Cookbook. It's a bit spicy, but my preschool and kindergarten-aged kids loved it.

For a vegan version, you could add more Italian spices and some cooked (or canned) beans. If you can't tolerate or don't like tomatoes, just leave them out or add a cup of vegetable broth instead.

In a large skillet or wok, cook and stir until browned and broken into pieces:
1 lb. Italian sausage (I buy a safe uncured sausage made with just meat and fresh herbs at a local butcher shop [Butcher Boys' ground Italian or Breakfast sausage], or there are a few safe brands of chicken sausage available commercially)

Add and cook until tender:
1 medium to large onion, diced (I used a yellow onion)
2 cloves garlic, minced or put through a garlic press

If desired, spoon out the extra grease and discard it.

Stir in:
6 cups cabbage in bite-sized chunks (about 1/2 to 3/4 of a cabbage head--the normal round-headed green cabbage works well in this recipe)
4 medium carrots, shredded (2 cups loose or 1 cup packed)
1/2 teaspoon sage (I used about 1 to 2 teaspoons fresh snipped sage)

When the cabbage has shrunk enough to add something else to the pan, add:
1 can of Cento crushed tomatoes (28 oz.)
Salt and pepper to taste (I didn't add either salt or pepper, but the original recipe called for 1/2 teaspoon salt and 1/8 teaspoon pepper)

Cover (I used aluminum foil) and cook for 10 to 20 minutes or until cabbage is just tender, stirring occasionally.

Serve over noodles or cooked grain. We had it with rice noodles, and it was quite tasty.