Alisa Fleming, www.GoDairyFree.org ~ One would think that raw food, essentially food in its most simplistic form, would be so incredibly simple to make. Yet, for some reason the very idea of eating raw just sounds so darn complicated.  Soaking nuts for hours and even days, purchasing pricey juicers, slowly dehydrating fruits and veggies ... who has the time or space?  Luckily, there are some raw food chefs and companies who are ready and willing to baby step me through the process.  I subscribe to hundreds of foodie newsletters from both non-profit organizations and profiteering companies, but one I have really been enjoying as of late is the eclectic update from Manitoba Harvest.  Each month they feature some insanely basic (and delicious!) recipes from Kristen Suzanne, a former competitive bodybuilder turned raw foods chef ...

By Alisa Fleming - While most conventional dyes are boasted as non-toxic, many food-grade, FDA approved dyes are made with toxins such as coal, tar, and other petroleum based products.  For those with sensitivities this can be a huge issue ... and for those who have just gone out of their way to purchase only organic eggs for their family, these harsh dyes can be an eco-friendly buzz kill.  Luckily, the earth-kind people at Pangea Organics have enlightened us with easy, natural, edible dyes that will leave your eggs with brilliant Easter hues while easing your mind about what might be entering your children’s mouths…

Alisa Fleming, Go Dairy Free - Gina Clowes at Allergy Moms never fails to offer an abundance of food allergy-friendly ideas and recipes for every kid-centric holiday.  This month she has three easy and fun recipes to share (dairy, egg, and peanut/tree nut-free) that will fill those Easter baskets with joy and of course, sugar!  Enjoy the following ideas for edible Bird Nests, Easter Basket Cupcakes, and Chocolate Dipped Eggs ...

Hannah Kaminsky, My Sweet Vegan & Bittersweet - As St. Patrick’s Day approaches, an excitement fills the air. People are preparing their most impressive green outfits, planning meals of “traditional” corned beef and cabbage (bleh), and most importantly, stocking up on the libations. Of course, I don’t drink and am not even the least bit Irish, so this holiday has typically fallen through the cracks for me. To be perfectly honest, I still don’t know what it’s all about or how one is supposed to celebrate without imbibing great quantities of alcohol, but I’ve decided that I want to pay my respects to the celebration in the only way I know how: By baking! ...

By Alisa Fleming - In the March edition of Foods Matter, a magazine for food allergies and intolerances, Lucinda Bruce Gardyne shares a very detailed article on 'Making gluten-free bread.'  Lucinda is a skilled ‘special-diet’ cook – see the review of her new book, How to Cook for Food Allergies - but her speciality is in fact, making gluten-free bread.  Though you will need to get your hands on an e-copy of the March issue to read her full article (which is awesome, including explanations for why we use wheat flour to bake and the roll of the various ingredients in bread making), I was granted permission to share Lucinda's wonderful Gluten-free White Bread recipe with you.  It just so happens to be dairy-free, soy-free, nut-free, egg-free, and vegan too! ...

Carol Kicinski, Simply... Gluten Free and The Cooks Kitchen ~ Macaroons exemplify my philosophy of gluten-free eating and cooking. They are naturally and simply gluten-free cookies. They require no mixing of other gluten-free flours in a futile attempt to replicate the taste and texture of their glutenized counter parts. Macaroons require no flour, just a mixture of egg whites and nut meal or coconut.  These Mocha Macaroons are amazing! Crunchy around the edges, chewy in the middle and rich, dense flavor through and through. Positively addictive!  Fortunately they are a snap to make so you can go from craving to satisfaction in just over 15 minutes ...