As a Master Gardener, I always recommend a soil test if I am asked, but I am baffled by the condescending manner in which some of you answered natalija_gardener's question. She asked where she could buy a product and some of you did indeed lecture her on why she should not make her own fertilizer, told her to get the soil test (why do you assume she did not?) and generally behaved in a very unkind manner. There are many good reasons for mixing your own fertilizer and I will not go into depth about those reasons as that is not the question that was asked. This person has a right to do so and on a public forum also has the expectation that her question might be answered in a simple straightforward manner. I applaud all of those who did so!

Be careful with cracker and bread selections - there are a lot of them that contain peanut oil. Due to the nature of nut allergies - some people can have life-threatening reactions to just a minute amount - I have personally opted to eliminate all forms of peanuts and tree nuts (these are two different allergies) from my home. My son has multiple food allergies - we aren't sure about nuts as he has so far never encountered them - but his doctor has adviced us to keeep him clear of them until he is older. Anyway, recently I made a cheesecake with a pecan crust... Those pecans crumbled everywhere. Then I ran my food processor (which I had chopped the nuts in) and the cheesecake pan through the dishwasher and had little pieces of pecans stuck inside my son's drinking cups (the little non-spill valve). That is when I decided - for me - it was just easier to avoid nuts completely than to work around them and try to keep them clean and separate. To someone with severe nut allergies, even the residue oils from nuts can cause a life-threatening reaction. That said - Duckie's advice regarding 'hidden' allergens is excellent - if you decide to make something with nuts, make it obvious! And do keep all your cooking and serving utensils super clean. Lactose intolerant - they can generally take med prior to eating to control the majority of that problem. Processed foods are awful about having hidden milk protiens - especially deli meats, prepared meatballs, crackers, etc. (I cannot find a single ground meat product that my son can eat as they all have "natural flavors," "carmel coloring," etc. that can mean they contain a dairy product.) Vegetarian - depends on the type. Vegan means no dairy or eggs, which can be difficult to work around. However, if they are lacto-ovo vegetarian, that just means no meat so your cheese platter and dips are fine. I wouldn't go to the bother of doing ingredient list, but would perhaps make simple signs, like Almond Cookies, Beef and Pork Meatballs, Rum Cake, etc. - just enough to let people know in general what is in the food. If all else - do ask them. I would love it if someone asked me what my son could or could not eat, rather than them inviting us over for pizza and having nothing for him to eat! Also, if they ask if they can bring something, allow them to as they will likely bring something they can eat. (Rant: My FIL and his wife recently invited us over for supper... I kept offering to bring something - they kept refusing. Mind you, they know about my son's food allergies. Luckily, I did take food for him to eat. But do you realize how hard it is to keep a one year old out of pizza?! He didn't want the food we took him so the whole evening was a battle getting him to eat his 'safe' food and keeping him out of the pizza. Now we are invited over for a pizza party at Christmas time... I don't know what we will do.) Best wishes on your party. ~ Suzie

chi83- I'll post my go-to cookbook titles and favorite recipes in them, as well as a few recipes. You may find copies of these, and other GF cookbooks, at your local library. -Grainlady "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam - be sure to check out her web-site - www.elanaspantry.com -Pecan Shortbread Cookies -Cheddar Cheese Crackers -Banana Blueberry Muffins -Cinnamon Apple Muffins -Date Pecan Muffins (a HUGE favorite) -Zucchini Bread -Eggplant Parmesan -Savory Vegetable Quiche -Asparagus Onion Quiche -Kale Tart with Cranberries "Specific Carbohydrate Diet" \- Erica Kerwien \-Sour Cashew Cream (dairy\-free version of sour cream) \-Zucchini Sticks \-Parmesan Crackers \-Almond Saltine Crackers \-Tabbouleh (made with cauliflower) \-Sandwich Rounds (good sandwich bun substitute) \-Banana Bread (BEST recipe I've tried, and there have been many trials) \-Pumpkin Bread \-Roasted Ratatouille \-Recipes where cauliflower is substituted for high\-glycemic rice: Fried Cauliflower Rice, Roasted Cauliflower Rice "The No-Gluten Cookbook" - Series Editor, Kimberly A. Tessmer, R.D., L.D. -Crunchy Cornbread Squares (Can be used for sandwiches, especially good for grilled cheese sandwiches - as well as cornbread. Makes a 13x9" pan and is freezer-friendly.) "Cooking with Coconut Flour"\- Burce Fife, N.D. (many of these recipes are available on\-line; many have stevia as a sweetener option) \-Coconut Bread (An all\-purpose loaf, good toasted or used for French Toast.) \-Lots of good muffin recipes (make 6 muffins per recipe) \-Cream Cheese Squares (egg\-free) ~~~~~~~~~~~~~~~~~~~~~~~~ My version of gluten\-free baking mix (Bisquick substitute) (makes 1\-cup) 1/2 c. almond flour (Honeyville or homemade) 1/2 c. hi\-maize resistant starch OR Jay Robb unflavored Whey Protein Isolate OR Pamela's Gluten\-Free, Wheat\-Free Baking Mix 1\-1/2 t. baking powder 1/4 t. salt 1 T. coconut oil Place in a mini\-food processor, or in a bowl and mix with an electric mixer, until coconut oil is mixed into dry ingredients. (Note: you can use a pastry blender or fork, but the FP or mixer mixes it quicker and better.) I use this mixture for "Impossible Pumpkin Pie" (a crustless pumpkin pie recipe, and many other Bisquick recipes. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Oatmeal Buttermilk Pancakes (Yield: 4\-6 small pancakes) In a 2\-cup measuring cup place: 1/2 c. quick oats (optional) 1 T. buckwheat flour OR Hodgson Mill Buckwheat Creamy Hot Cereal OR unsprouted OR sprouted buckwheat 1/3 c. buttermilk (or kefir, yogurt) Mix, cover and soak overnight at room temperature. Add and mix in: 1 egg 1 T. melted coconut oil Add dry ingredients: 1 T. palm sugar 1/4 t. baking powder 1/4 t. baking soda 1/4 t. salt Mix well. Add more liquid if the batter seems too thick. Make into small 3\-4\-inch pancakes. I make 4 pancakes at a time on my 11\-inch griddle. PEANUT BUTTER CRUNCH COOKIES 1 stick butter 3/4 c. peanut butter 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour 1/2 c. palm sugar 1/2 c. mini semi-sweet chocolate chips 1/2 c. unsweetened coconut 1/2 c. cacao nibs (optional) Preheat oven to 350-degrees. Place parchment paper on 2 baking sheets. Melt butter and peanut butter together (microwave or stove-top). Cool slightly, if hot, and place in large mixing bowl. Add eggs and mix well. Add remaining ingredients and blend using an electric hand-held mixer. Using a #50 portion scoop, place the dough on the baking sheets and slightly press to flatten. Bake for 12-minutes. Makes about 40 cookies. Place on wire cooling racks to cool completely. MICROWAVE GLUTEN\-FREE CURRANT BREAD (This is adapted from a recipe I found on\-line and reminds me of an Irish\-style currant bread I made before going wheat\-free, and what we use for toast for breakfast.) Mix well in a 2\-cup measuring cup, or small bowl, using a hand\-powered rotary egg beater or with a fork: 1 lg. egg 1 t. water 1\-2 t. agave nectar OR low\-glycemic coconut nectar\* (or other sweetener of choice) 2 T. buttermilk (kefir or yogurt will also work) pinch of salt Add: 2 T. all\-purpose GF flour (Pamala’s, Bob’s Red Mill, etc.) 2 T. almond flour 2 T. quick oats (or other gluten\-free flakes) After batter is mixed, add 2 T. currants and stir to blend then into the batter. Place the batter in a prepared dish (spray with PAM) \- use a ramekin, mug, or glass bowl that easily holds at least 8\-ounces of liquid. Straight sides work better than rounded sides (I use a ramekin.) Microwave for 2\-minutes on HIGH (more or less time, depending on your microwave \- you may need to adjust it 15\-seconds one way or another). Flip out of baking container onto a wire cooling rack and cool completely. When cool, slice the bread into rounds using a long serrated bread knife. TIP: I place the muffin in a shallow lid, like a cottage cheese container lid or other lid that will accommodate the bread \- anywhere from 1/4\-inch to 1/2\-inch deep. Use the lid as a cutting guide so you get slices about the same thickness. Toast the slices for serving. \* Coconut Nectar \- le$$ expensive homemade version: 1\-1/2 c. palm sugar, ½ c. water. Heat over low heat until dissolved. Store in a jar in the refrigerator. Almond Flour Bread (source: somewhere on-line, with my changes) 2-1/2 c. almond flour 1/2 c. oat fiber (I use hi-maize resistant starch, or spent rye flour or buckwheat flour) 1/4 c. unflavored whey protein powder 1 T. granulated erythritol (I use Swerve) 2 t. baking powder 1/2 t. baking soda 1 t. xanthan gum (do not omit) 1/2 t. salt 6-oz. Greek yogurt (I use drained kefir curd) 6 T. butter, softened (I use coconut oil) 4 lg. eggs 6 T. almond milk (I also use coconut milk or milk kefir or coconut kefir - whatever I happen to have) Preheat oven to 325-degrees F. Grease a 10x4-1/2 loaf pan. In a medium bowl, whish together the almond flour. oat fiber, whey protein, erythritol, baking powder, baking soda, xanthan gum and salt. In a large bowl, beat together yogurt and butter until smooth. Beat in eggs, one at a time and scraping down bowl and beaters as needed. Add almond flour and beat until combined. Beat in almond milk until thoroughly combined. Spread batter in prepared loaf pan, smoothing the top. Bake 45-50 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Let cool in pan 15-minutes, then flip out onto a wire rack to cool completely. [Note: Slice in thin slices.] QUINOA PANCAKES (adapted from a recipe found on\-line) 1 c. soaked quinoa (or quinoa sprouts \- raw) made from 3/4\-cup of dry quinoa\* 1\-2 T. raw honey (agave nectar or coconut nectar) 1\-1/2 T. coconut oil 1 egg 1/2 T. coconut flour 1/4 t. cinnamon 1/2 T. baking powder 1/4 t. salt \*To make quinoa sprouts: Using 3/4 c. quinoa, thoroughly rinse in a strainer and soak in a bowl with enough water to cover the quinoa by an inch or two, overnight. In the morning drain the water (use a fine\-mesh strainer). Measure out 1\-cup and use with the following directions. 1\. Process quinoa sprouts in food processor or blender until a wet batter is formed, 3\-5 minutes. 2\. Add wet ingredients and process until blended. 3\. Mix dry ingredients together in a separate bowl. Add dry mix to batter and mix well. 4\. Heat greased skillet or griddle on low/medium heat. 5\. Using 1/4 cup of batter at a time, place on skillet/griddle. 6\. Cook for about 2\-minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. Flip pancake and cook for a minute or two. \[Grainlady Note: Make the cakes small \- more like pikelets \- and cook slowly on LOW heat for best results.\] ~~~~~~~~~~~~~~~ SUPER\-SIMPLE BANANA COOKIES 2\-3 mashed bananas 2 c. oats 1 c. chopped dates (or other dried fruit \- cranberries, cherries, blueberries, apricots snipped into 1/4\-inch cubes using kitchen scissors) 1/3 c. coconut oil 1 t. vanilla pinch of salt Preheat oven to 350\-degrees F. Mix ingredients well, drop by teaspoonful onto parchment\-lined baking sheets (I use a \#50 or \#70 portion scoop). Press the dough until about 1/4\-inch thick. Bake 20\-25 minutes until golden brown. Options: use 1/4\-1/2 c. mini semi\-sweet chocolate chips, chopped nuts, cacao nibs..... \[I usually make this recipe using 1 banana, 1 c. oats (I use sprouted oats I dehydrate and flake), 1/2 c. dried fruit/nuts/chocolate chips/nibs....or a mix of those, 2 T. coconut oil, 1/2 t. vanilla and pinch of salt. Makes 1 baking sheet of cookies \- or about 20 small cookies. I bake them on a parchment\-lined pizza pan in my Convection/Microwave oven or solar oven.\]

Our Megan used to get all itchy this time of year. She would end up on corticosteroids, which made her nervous and she would pant and just not settle and relax. I hated seeing her like that. A few years ago I took her to a holistic vet. He put her on a predigested dog food and some supplements. One supplement was licorice, one was an auto-immune remedy that was actually made for people. I started her on this treatment at least a month before her seasonal allergy time. It turned out that she became sensitive to that darned dog food with the predigested proteins - just after I bought a second bag of it. She would vomit after eating it. If I remember right, we had to take her in to our own vet to get her looked at for vomiting. So OUR vet says, why not do an allergy blood test? This is the same vet who was giving her prednisone every August and September! He knew we had pet health insurance and would have done anything to help her feel better. So he ran the allergy test and it came back saying she was allergic to beets, potatoes, carrots, and wheat. The way the holistic doctor explained it to us was that if she is allergic to food, that is a year-round thing. If she is not reacting year-round, it is because her immune system was not overwhelmed and was coping with that level of irritation. When you added her seasonal inhalant allergies in August and September, she was then overwhelmed, and the result was skin irritation - which seems to be the most common way that allergies of all types are seen in dogs. So, every summer we would get very diligent about her food allergies, starting in about June. That way, by August she would not be having reactions to her food and would better handle the inhalant allergies that started then. After starting this routine, we were able to control her allergies and keep her comfortable with a Benadryl pill once or twice a day.