Alicia Silverstone on Sweet Freedom Bakery

www.thekindlife.com/post/sweet-freedom-bakery-in-philadelphia Alicia Silverstone on Sweet Freedom Bakery in Philadelphia. And the girls from Sweet Freedoms story of how they got where they are and why. 

"Here is the story of how a little vegan bakery came to be…

Chronic throat, ear and lung infections, congestion, insomnia, major dental issues, frequent unexplained bouts of fainting, and digestive difficulties resulting in countless days of missed school didn’t tip off any of my pediatricians when I was a child that I needed a change in my diet.  Even during adolescence and adulthood when my symptoms continued, and acne and anemia were added to the list, no one suggested to me that I might alter that way that I was eating.  Consuming the standard American diet of packaged and processed foods loaded with saturated animal fats, chemicals and additives only fueled these issues.  Though most people eating this way would gain lots of weight, I was continuing to lose weight and have terrible digestive issues (probably due to sheer mal-nutrition!) I felt weak and totally depleted.   

It wasn’t until I got to grad school that I realized that my utter lack of energy and declining health was keeping me from realizing my life goals. I had been to countless doctors, and had tested positive for endometriosis, as well as an “unspecified autoimmune disease,” (they thought I might have Lupus, Sjogren’s Syndrome or both).  I was prescribed a number of drugs, including a steroid that induced insomnia and made me feel like my heart was racing out of my chest.  

Around the age of 25 when my digestive issues were at their worst, (not to mention I would often break out in hives or experience terrible headaches after eating), I was diagnosed with allergies to wheat, dairy, yeast, and cane sugar, among other foods. At my wits’ end, weak and underweight (literally from mal-nutrition!), I decided to seek the advice of a holistic and integrative physician."

It all sounds familiar .. and what I am still trying to figure out. Read the rest of the story on Silverstone's blog. 

Coconut, is it a common allergen? Use of Coconut Flour and Oil.

http://www.mercola.com/products/coconut_flour.htm

So I know coconut oil is a great ingredient to use.. But, coconut is considered a tree nut. So is it safe for many with allergies? Is Coconut as dangerous as other tree nuts?
http://foodallergies.about.com/od/nutallergies/f/coconutallergy.htm
http://surefoodsliving.com/2008/12/01/tree-nut-allergy-questions-coconut-palm-oil/

It's said that coconut allergies are far less common than allergies to almonds, cashews and other tree nuts. And coconut flour is a good ingredient for those with milk, nut, and other allergies...
I am allergic to peanuts/walnuts and must avoid them and most tree nuts. However I am unsure of coconut. If I am not allergic to coconut and it is something I could have, using coconut oil and possibly coconut flour may be a very healthy option.

CORN FREE FROSTING

http://www.cookingallergyfree.com/forums/5/topics/54

So as I've mentioned, I am allergic to corn and egg.. I discovered this within the last year and am still trying to cope. I've continued to think that I am just not able to really eat icing, such as buttercream, which I usually use for cake decorating. I've always had in my head that icing is almost pure corn products. I thought confectioners sugar was pretty much pure cornstarch and there was no way working around it... I never thought about how just different starches can possibly be used. The site above gives some ideas and solutions! It mentions that extra fine sugar can be mixed with safe starches such as arrowroot or tapioca... or even rice powder. I know a lot of egg allergy friendly breads, brownies, etc, often use tapioca starch. I wonder if I can find tapioca starch at local Health Food Stores. ..

for an easier method, this site offers powdered sugar with the fine sugar/tapioca combination..
http://www.allergygrocer.com/miss-roben-s-gluten-free-corn-free-powdered-confectioner-s-cane-sugar.html
This site seems amazing.. you can shop by allergen and select the foods in which you can not have and it gives a large list of products for you.

FAAN and Replacing Egg

I just found the FAAN website (The Food Allergy and Anaphylaxis Network). It is very helpful and gives many allergy friendly recipes, tips, information, support group information, and etcetera. Their mission is to raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis. FAAN membership stands at about 27,000 people and includes families, dietitians, nurses, physicians, school staff, and reps from gov. agencies and the food and pharmaceutical industries.  Looking at the site, there are no support groups in South Dakota that are listed. They ask to email them if interested in starting a group. It'd be interesting to start a group and work together with other individuals and help inform those less aware. 


I found this recipe a bit interesting, pretty plain and simple, but a way to go without egg... Chocolatey Chocolate Cake - FAAN .
I want to do a bunch of research and try to come up with the best way to substitute egg in different recipes.  I also want to continue researching about food allergies and understand everything better. I'm going to try this method of replacing egg and experiment with this recipe. Also, maybe a cream cheese frosting or something not containing confectioners sugar.. 
Here are other substitutions for egg listed by FAAN:
   * 1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
    * 1 tsp. yeast dissolved in 1/4 cup warm water
    * 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
    * 1 packet gelatin, 2 T. warm water. Do not mix until ready to use.


Also, I have used Flax Seed in many recipes. 
1 Tablespoon Milled Flax Seed dissolved in 3 Tablespoons warm water, will replace one egg. Since flax seed is very oily, I found it works best in more dry baked goods like oatmeal cookies or muffins. I've tried it in brownies, but it didn't turn out. One would definitely have to alter normal recipes and use less oil when using flax.


From past experience, different substitutions work better for different recipes. Especially things like brownies that already contain a lot of oil. I guess this all seems a bit common sense, but a bit helpful in understanding what to pair baking powder with and how a recipe works. I want to continue to learn about the chemical process of baking and how things work, for that is where I am lacking. 


Just wanted to share this very important website. I'll post my experimenting soon. Also.. I am making a couple of Graduation cakes coming up for college graduates. I am excited. I went to Hobby Lobby and Michaels last week and got many new cake decorating tools!  I was suppose to be helping with wedding ideas, but I was distracted and ecstatic by the baking isles  :) 

Allergy Free Tips/Recipes/etc.

So I recently mentioned an article from this archive, but the rest of the site is very helpful and has many recipes to try. Read the About Me section on Particia Biesen, Chicago Eats Allergy Free . Her story made me feel a bit better about myself and helps inspire me even more. It is nice to know their are others that are in the same boat or have gone through the same thing and really used the opportunity to help others and make something positive out of the situation.

Why so many children with food allergies?  This is an interesting topic. How she mentions eating the same things every day may be a reason one would develop an allergy to that food makes sense. She says she ate oatmeal and bananas for years until she discovered she was allergic to both. It's like the body eventually says "enough" after years of consuming it. Which is similar to my allergies. Plus, if you are allergic to something, the more you are exposed, the worse the allergy will become. I used to loveee potatoes. Ate them practically every day.. along with egg products (many cookies, cake, and egg sandwiches). I was a sucker for baked goods. So maybe years of always eating these items, and continuously being exposed to these specific foods, suddenly my body had enough. Suddenly all of these allergens have become a problem all at once, after years of not really having any problems. I have to change my lifestyle.. but it's only making me stronger and healthier. And I know there are others who have dealt with the same difficulties and grown.

"I started out in life as a visual artist and then one day I was tested for food allergies. I had to use my creativity in order to well . . . eat . . . and now I'm hooked. I love the creativity of food. Food is similar to art with its shapes, color and textures. I love the challenge of finding foods that are yummy but also allergy safe." Patricia Biesen, PAC Consultant, on a continuous quest to find allergy free foods that ACTUALLY taste good.

Some recent findings

It is interesting how business focus on one main product and really focus on a story to sell the product http://www.wildwhoopiebakery.com/wild-whoopie-press.html
http://globakery.com/

Chicago Eats Allergy Free. http://www.chicagonow.com/blogs/chicago-eats-allergy-free/2009/11/take-back-the-cake.html  This article mentions several bakeries in Chicago that are allergy friendly/gluten friendly and vegan. My favorite Bakery, the Bleeding Heart Bakery is mentioned for their vegan cakes. The Chicago Diner is also very interesting to read about. They have a variety of Vegan Cakes (specializing in wedding cakes.. and even cheesecakes that are egg free!) , Muffins, Cookies, Scones. They also have a full menu of vegan meals. I enjoy the history of the couple who started the Diner http://www.veggiediner.com/wp/?p=233

Fleet Foxes loves the Chicago Diner! AWESOME.

Hospital Foods/A change

So I recently moved. In hopes to make a change in my life. However.. I didn't move far. I'm still in the same town. I quit my design job that I was gaining a bit of experience at (but it just wasn't paying enough for living expenses). It just wasn't the right place for me for many reasons. I quit and am now working in the cafeteria at the Hospital.

I thought it would maybe be a bit interesting.. my boss went to the Culinary School I've been wanting to go too and I thought maybe it would help me a bit with my allergy issues. Because hey, hospitals deal with individuals with allergy issues all the time. However, I just work in the cafeteria and mainly serve doctors. It isn't bad though. And I get to hear a bit about dietary information and guests and what they can and can't have. I also thought working here, I could help others and learn more about healthy eating in general. Plus, I'm doing what I need to be doing right now... earning money to pay bills and save. I want to start a small business up .. or eventually go to Brown College and get my culinary certificate.. but .. I need to save up some money. SO, I must enjoy myself in the meantime.

I've been so busy with moving and working at my new job full time though, I haven't been doing as much baking, experimenting, researching as I'd like. But I realize - I need to really focus on just saving up money right now.. and in the meantime bake whenever possible! I have to .. in order to stay happy.
I have hardly baked in the past month and have been a bit down.. and suddenly I'm back into the desire again and loving the days.

Anyway, although I feel like my job takes up so much of my time and I wish I had more time to work on more projects and learning more about pastry... while i just stand in the cafeteria, I do get to think for 9 hours a day and jot down random thoughts on baking and design and... boys?  I leave every day of work with my pockets FULL of several little pieces of paper full of ideas, sketches, lists of things to do and what to research. And other employees find it weird when I randomly look at different boxes and say they'd make good templates (for baked good packaging)! But also, the job is a bit of an eye opener and re-informs me of what I believe in, and also I am working and earning money to get myself in order and slowly make a change to get to where I want to be.

Someday I want to read grammar books or take more classes.. I feel like my grammar is slowly deteriorating.

Inspiration/My goals and desires.

So this lady Ava, is trying to go completely natural/vegan and is starting a new blog completely focused on her new turn in baking . She is starting a new, exciting chapter. Very cool. She inspires me to use better ingredients and experiment more!

In her new blog she posts about Nutella and how it uses ingredients such as Refined Sugar, Palm Oil + Artificial Flavor.
As I went to the Nutella website it is really interesting though... You can watch a Nutella advertisement under the News section and it really focuses on nutrition/health. They say every jar has wholesome quality ingredients : over 50 Hazel Nuts, Skim Milk, Cocoa.. NO ARTIFICIAL PRESERVATIVES or COLORS. But what about the artificial flavoring and the modified palm oil?? Which I suppose it being manufactured/a processed food, of course they are going to use things such as palm oil. But also, 2 tablespoons of Nutella = 200 calories! WOAH! thats seems steep to me.

Its funny how products claim to be natural and really focus on their good qualities when advertising. Advertising is all about telling a story and telling the consumer what they WANT to hear. Nutella focuses on the healthy side of their product and goes on about putting it on whole wheat toast, etc. etc. .. But people are unaware of the other ingredients Nutella contains. Unless they are actually concerned and read the ingredients of all their foods (which I do for everything I buy from the store and for some reason I feel like people probably think I'm a nut...) But it is good to be aware. It is funny how I am really interested in advertising/marketing and am experienced with it while working in Graphic Design. I think advertising is an amazing and interesting thing and it is interesting how to get into peoples minds and really sell a product. While I love design and finding ways to promote things, I am also disgusted. I feel like a lot of it is a scam in a way, well not really a scam.. but a lot of times its about not telling the WHOLE truth ( I love Seth Godin.) If I someday have my own small business, I want to design all my promotional items and use my Graphic Design skills. However, I want to always be honest and kind. Honesty brings customers and trust. And Honesty and Kindness is a wonderful thing.

Anyway, I'm on a mission. Completely Natural ingredients. I want to experiment more and learn more. I am also interested in vegan and discovering new ways and GOOD baked goods for people with specific diets. With issues of my own (several allergies, which includes me having to avoid eggs, corn, and more), I am determined and continue to experiment with different recipes and alternative ingredients. I want to be able to make baked goods for everyone. Allergy friendly, gluten free goods, low calorie, friendly for diebetics.. and etcetera. I have tasted a variety of these goods on my own, and while coming across several that tasted chalky and bad, I've also come across some that tasted wonderful. It is my goal to better recipes and come up with these alternative methods but make them ACTUALLY taste amazing, so even those not having to have the restricted diet would enjoy them. I recently discovered that a lot of my heartburn/esophagus issues were due to food allergies. As I was extremely shocked at first (being this list of allergies seems quite large), I pouted a bit and thought my dream of baking was taken away from me. I thought, "How can I ever bake again when I can't even taste half of my ingredients??" and "Who in the world is seriously allergic to this many things?" But then it hit me, I am NOT the only person with this problem. My dream isn't taken away from me. This is just giving me a different opportunity and a way to help others. There are SEVERAL individuals out there that have allergies and Celiac disease is becoming more and more of a problem, along with diabetes. And I have the heart and desire to help others with the same problem and come up with solutions.

Someone can be having a terrible day, but then they can sit down and have their favorite baked good - and their day can be completely turned around. I want everyone to be able to have that opportunity. I want everyone to be able to be satisfied with a delicious baked good. I love the idea of simple pleasures. Just because someone has a difficulty (food allergy/intolerance/disease) doesn't mean they should have to avoid wonderful things in life. There are alternatives.

As it is my mission to help others and brighten peoples day.. I also still enjoy baking with eggs and other ingredients. Especially when it comes to cakes and design. I want to continue to experiment with recipes that are diet friendly, but also those for people that don't have to ignore specific ingredients. But no matter what, I am interested in all natural baking and good quality/healthier solutions for all.

I will keep you all updated on my journey as I continue to develop. I am young and desirous and my journey continues! Life is WONDERFUL! :)