Tamar Warga’s Carrot Apple Raisin Salad
If you’ve ever had to deal with children who have food allergies, you know how upsetting it can be when your child reacts to an allergen. Rashes, hives, nausea.
But sometimes that’s only part of it. A small part of it.
It’s terrifying when they can’t breathe. When their tongue swells up. When they’re choking.
My daughter Gillian’s allergies are like that. She’s allergic to fish and certain nuts (walnuts and pecans). There have been too many visits to hospital emergency rooms. Too many epi-pens and doses of benadryl.
It’s one thing to avoid allergens, quite another to send your child out in the world where some people don’t actually “believe in” allergies or simply aren’t knowledgeable enough to understand.
Like the time I sent Gillian on a playdate, gave the mom complete instructions and was horrified to find her scooping some maple-walnut ice cream into a bowl for Gillian just as I arrived at their house. The mom told me “the nuts were so tiny” that she didn’t think they would be a problem.
Or like the time a friend’s husband told me to send Gillian to his house and he would “teach” her not to be allergic to fish.
I have lots of horror stories, but won’t get into them just now.
Suffice it to say, I empathize with all parents who are faced with this problem.
I have recently come to know Tamar Warga, whose twin boys are severely allergic. She has a blog dedicated to families with food allergies, complete with information, helpful hints and tips.
And also kosher recipes.
She compiled a collection of Passover recipes (A Taste of Freedom) and recently compiled a collection of kosher, allergy-aware recipes for the Jewish holidays: A Taste of Sweetness.
I prepared one of the recipes for my family recently and it went over quite well. A simple, gently sweet carrot dish perfect for Rosh Hashanah.
Tamar Warga’s Carrot Apple Raisin Salad
8 carrots, grated
4 granny smith apples, chopped
2 stalks celery, chopped
1 cup golden raisins
2 tablespoons lemon juice
4 tablespoons honey
1 tablespoon Dijon mustard
4 tablespoons olive oil
Place the carrots, apples, raisins and celery in a bowl. In another bowl, combine the lemon juice, honey, mustard and olive oil and blend the ingredients thoroughly. Pour over the carrot mixture and toss. Makes 8 servings