Swinging into the G and D free food

Firstly a big thank you to the aroha and support bloggers and facebookers have provided me over the past few weeks. It's been a tough ride, but people have offered to help with the Japan/Christchurch projects and I am so grateful. Still gathering goodies - please spread the word.

Eczema update... since that last posting in July there have been lots of changes in our house to address Miss K's eczema. These include:

• Allergy-free mattress and pillow protectors
• De-cluttering the bedroom (as much as possible, Miss K was definitely a squirrel in a previous life, but we've taken out books, toys and dust collectors)
• Homeopathic remedies
• Probiotics
• Dairy free
• Wheat free
• Oat baths alternated with simple water baths
• Wet wrapping (tubifasts) - we did this until last week and have finally been able to put them away
• Use of just two skin products - the prescribed emulsifying ointment (at least 2 -3 times a day) and Mebo (for itches)
• Allergy prick test at Hutt hospital - 19 pricks and nothing tested suggested an allergy. We were reminded that this doesn't account for 'intolerances' or other triggers (not tested).

RESULTS - yes, finally! While there is still the dry patches and a few bumps in the creases of her arms and backs of her legs, the body-wide assault of itchy, bumpy red skin has really diminished. There is no need for antihistamine/sedatives at night, we are now usually down to one night waking, and I am getting a whole heap of much needed sleep. I don't know what has helped - it may be one thing, it might be a combination. We'll try reintroducing wheat and dairy products (slowly) in a few weeks.

The change in diet has not been without its challenges, but I'm embracing this new adventure in cooking. Some things have turned out well, others well... there's crafting catastrophes and baking botch ups!

So for fellow dairy-free and gluten-free (d/f and g/f) I'll start posting my success stories. I know how sometimes inspiration is needed for cooking (especially for wee ones and growing families). Old hands at d/f&g/f know that it can be yummy - newbies, like me might need encouragement; tonight I bring you:

Avocado & salmon spaghetti - 2 adults, 2 children

This dish is super easy and can be whipped up and on the table in about 20 minutes! I would have added a photo but it was eaten too fast!

1. In a bowl mash one ripe avocado with approx half a punnet of soy cream cheese (you can add more for bigger quantities).  Squeeze in a small quantity of lemon juice and put to one side.
2. Cook your pasta (g/f or normal - I use ordinary spaghetti for everyone except Miss K who has gluten free - yes too pots of spaghetti, but it's ok and more cost effective)
3. When there is about 4 minutes to go on cooking your pasta, heat about 2 tablespoons of oil in a frying pan
4. Toss in the avocado/cream cheese mix and stir till just heated
5. Break up a fillet of hot or cold smoked salmon and add to sauce.
6. Drain pasta and place on plate
7. Put salmon/avocado sauce on top of each pile of pasta (will be quite thick)
8. Garnish with lemon rind and/or sun dried tomatoes.

You can also do this dish with bacon instead of salmon - At step one heat about 4 rashers of streaky bacon in the frying pan until crispy, drain on a paper towel and put aside. At step 3, reheat the bacon bits and then add the sauce. Adding slivered almonds or pine nuts also gives this a nice texture.

I'll be adding a scrumy brownie recipe and my g/f muesli in a few days! Let me know your thoughts.