Another recipe for mayonnaise to make tuna sandwiches with: All-Tofu Mayonnaise From: This Can't Be Tofu! by Deborah Madison (Bantam Doubleday Dell; April 2000; ISBN: 0767904192; Paperback) Cookbook Heaven @ Kitchenlink.com Here's an all-tofu mayonnaise, but your family may never suspect, especially if you add a tablespoon or more of prepared mayonnaise a good idea if you're nervous about it. (Although this option is not for you, Kitty.) This will keep, refrigerated, for up to five days. Makes: about 1 cup 6 ounces soft tofu, well drained, or 1/2 box silken tofu 2 tablespoons prepared mayonnaise (optional) 1/3 cup olive oil 1 small garlic clove 2 teaspoons Dijon mustard 2 1/2 teaspoons fresh lemon juice or vinegar (red or white wine) Salt and freshly ground white pepper 1.Put the tofu in a food processor with the mayonnaise, if using, and oil. Puree until smooth. Scrape down the sides. 2.Add the garlic, mustard, lemon juice, and 1/4 teaspoon salt, and puree until smooth. Taste for salt and season with a little pepper. Scrape into a bowl and refrigerate until ready to use. Variations: Mustard Mayonnaise: Increase the mustard to 4 to 5 teaspoons, or to taste. Garlic Mayonnaise: Coarsely chop 4 to 6 cloves unblemished garlic. Pound in a mortar with 1/2 teaspoon salt until the garlic breaks down to a smooth puree, then stir it into the mayonnaise. Saffron Mayonnaise: In a small mortar, grind 2 pinches saffron then cover with 1 tablespoon boiling water. Let steep several then stir it into the mayonnaise. Pepper Mayonnaise: Puree 1/2 cup roasted peppers until smooth with 1 garlic clove and a pinch of cayenne and add it to the mayonnaise. Mayonnaise with Capers and Fines Herbes: Stir into the mayonnaise 2 tablespoons rinsed capers, 1/4 cup chopped parsley, 2 tablespoons each chopped tarragon and snipped chives. Chlpotle Mayonnaise: Add 1 teaspoon pureed chipotle in adobo sauce into the mayonnaise. Taste and add more if you prefer it hotter. In place of lemon in the mayonnaise, use fresh lime juice.

1. Think whole foods like fruit, instead of your typical ooey-gooey, high-sugar desserts. CHOCOLATE-COATED FRUIT PARTY PLATTER (source: "Get The Sugar Out" by Anne Louise Gittleman) 4 oz. unsweetened chocolate squares 1 T. unsalted butter (coconut oil is a great substitute for butter - and if you are avoiding dairy because of lactose, the higher the fat content of a dairy product, the lower the lactose - butter has very little lactose) 1/2 c. unsweetened apple-juice concentrate 1 t. natural vanilla extract 4 c. fruit (whole strawberries, bananas, navel oranges, kiwis, etc.) Spray a baking sheet with a vegetable cooking spray (or cover with parchment paper or Release aluminum foil); set aside. In the top of a double boiler, over simmering water, melt chocolate and butter, stirring occasionally; remove from heat and cool slightly. Whisk in juice concentrate a little at a time until chocolate is smooth; add vanilla extract. If mixture is too thick, add a little more concentrate until it thins out. Dip ends of fruit into chocolate mix, twirling to coat lower half of each piece of fruit; let excess drip back into pan until all chocolate is used. Place fruit on prepared baking sheet; place in freezer 10 minutes to set chocolate. refrigerate until ready to serve. Makes 12 servings of 3 pieces each. --------------- Marinated Fresh Fruit Kabobs Marinade: 1/2 c. honey (agave nectar or no-calorie substiute) 1/4 c. water 1/4 c. lime juice 1/4 c. orange juice Fruit: 1 c. honeydew melon balls or cubes 1 c. watermelon balls or cubes 1 c. cantaloupe melon balls or cubes 2 large nectarines or peaches, cut into cubes 8-12 bamboo skewers In small saucepan, combine honey (or substitute) and water; bring to a boil. Reduce heat; simmer 5 minutes. Stir in lime juice and orange juice. Cool completely. Combine fruit in medium bowl. Pour marinade over fruit; toss gently. Cover; refrigerate 1-2 hours to blend flavors. When ready to serve, place about 12 pieces of fruit on each bamboo skewer. 8-12 kabobs ------------- Instead of Apple Pie... Orange Sauced Apples 3 T. agave nectar (or other sweetener) 1 T. cornstarch 1/4 t. nutmeg or cinnamon or apple pie spice 1 c. orange juice 3 cooking apples (For French Apple, add some raisins.) Combine agave nectar, cornstarch, spice, juice, and blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. You can top this with sprinkles of crunchy cereal, homemade sugar-free granola or nuts to give it a "crust". 2. Check your local library for cookbooks on the subject. Here are a few that I have in my library that would have appropriate recipes in them. Have your library get them through inter-library loan if they don't have them on the shelf. The "allergy" cookbooks have recipes for frosting/fillings that are dairy-free, as well as other dessert items. -The Complete Food Allergy Cookbook - by Marilyn Gioannini -How Sweet It Is...Without The Sugar - by Jean C. Wade -The Allergy Self-help Cookbook - by Marjorie Hurt Jones -Stevia (Naturally sweet recipes for desserts, drinks and more!) by Rita DePuydt 3. If you can use agave nectar (a natural, low-glycemic, honey-like sweetener), I have many recipes you could use. If you are dealing with Candida, then that requires a whole different approach to foods and agave nectar wouldn't be a suitable sugar substitute. I've used agave nectar as a substitute for "sugar" for many years now. An easy way to use agave nectar is as a substitute in recipes that use honey as a sweetener. "Sugar-Free" is a bit broad. Do you mean free of white table sugar, since things like concentrated fruit juices are also full of "sugar"? White flour and white rice raises blood glucose as quickly as white table sugar, if you are avoiding "sugar" for blood sugar problems. It's easy to substitute agave nectar for sugar in recipes. Muffins and other quick breads also make great "treats" and snacks. Make up batches of mini-muffins and freeze them. 4. Tortillas are a great substitute for yeast-free bread. They can be used for quick meals, including wraps. They are also fun and easy to make at home. 5. Nut milk and rice milk is a great substitute for milk and is easy (and much cheaper) to make at home. Personally, I avoid soy, since it's high on the list of allergens. If it's lactose in milk you are avoiding, then Whey Milk is a great substitute - www.wheymilkusa.com. -Grainlady

Try looking on Celiac.com. Lots of recipes, helps and a place to order items also. As far as flour, buckwheat is fine, as it belongs to the rhubarb family. Do a search on grains, or gluten.

It's entirely possible. For anything that calls for soybeans you can easily substitute other beans (white beans are probably the blandest and would change the flavor of the recipe the least but there's no reason not to use whatever bean you like). You can substitute things like rice milk, water, fruit juices for soy milk, as long as the flavor difference will work with the recipe. You'll be skipping tofu and tempeh and I don't know of good subs for them, but just leave them out or be creative. There's always seitan but personally it just tastes like soggy bread to me. I have many vegetarian cookbooks that have tons of recipes without soy (unfortunately, all are in storage 2500 miles away right now). Take some time at a bookstore or used bookstore and peruse all the veggie cookbooks there -- you should find plenty that fit your bill. There are tons of veg*n websites, too. I'm sure you can find good recipes there and also support for your changes. If you're worried about protein, see the website below, or google something like "protein myth" or "protein needs." It seems to be one of the least understood nutritional components, partly thanks to the pseudo-science of things like the Adkins diet. Here's an additional link: http://exercise.about.com/cs/nutrition/a/protein_2.htm I cook lots of things without soy -- in fact, we only eat it every few weeks at most and then only as tofu or tempeh -- there are so many great veggies, grains, beans, fruits, and a whole world of delicious eating without meat, and if you want, without soy! Have fun! Here is a link that might be useful: veggie protein