Over the last month I have received several emails from people despondent over their dietary options, or lack thereof. The touching aspect? Each person thanks me profusely for this website, for providing them with options and offering new ways to enjoy the foods they can eat.
The heartbreaking aspect of these same emails? People express their feelings of loneliness and isolation. They ask if I can recommend a community where people share their dietary concerns. If only I knew of such a place.
Certain sites such as gluten-free girl (written by Shauna Ahern), have created amazing online neighborhoods; I often refer people to her blog. However, Shauna follows a different food plan than many of us over here. While she offers great gluten-free recipes, some people cannot eat the dairy, soy, corn, potatoes, grains and white sugar in her dishes. Looking for a book about making the most of your dietary lot? Hers is a good read.
Where can those of us on a more restricted diet go for community? Let’s form one right here.
Whether you come to this site because you have dietary dilemmas or you just like to eat good food, join in and let us all know about one of the following:
-Is there a particular dish that you take to parties that wows people?
-What advice would you like to hear from others?
Go ahead, leave a comment; let all of us out here know what’s on your mind.
Squash Aduki Chestnut Soup
- 2 tablespoons grapeseed oil
- 1 leek, washed and chopped
- 1 cup butternut or acorn squash, peeled and cubed
- 2 quarts chicken stock or vegetable stock
- 1 cup aduki beans, cooked
- 1 cup chestnuts, cooked
- 1 head kale, chopped
- In a large soup pot, warm oil over medium-high heat
- Sauté leek for 10 minutes until soft
- Add squash and sauté for 5 minutes
- Pour stock into pan and bring to a simmer
- Add aduki beans, chestnuts and kale
- Simmer for ½ hour to allow flavors to meld
Here in Colorado, it is cold and snowy yet again! Today, I will be making another big pot of this soup to warm my bones.
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