Kids with Food Allergies

There are many different theories regarding the rise in food allergies and the relationship between allergens and toxins. Whatever theory you subscribe to having a kiddo with food allergies no matter how minor or extreme can be a challenge. A great online resource is www.allergykids.com. This is a great site for moms who want to gain more knowledge on how to deal with raising a child with a food allergy in a world full of forbidden foods. We would love to hear other moms reach out and let us know how they have dealt with raising a child who experiences sever or minor reactions to certain foods. I'm sure it will help other moms out there who are just starting to navigate this same journey to hear what you have to say. So post your story on our Facebook wall and for those of you with questions do the same, sometimes a little support can go a very long way. Here's a great recipe for those with and without allergies to enjoy!

Millet Salmon Cakes with Yogurt Dipping Sauce

Millet is known as a "super grain" because it is highly nutritious and easy to digest. People who have a tough time digesting wheat find millet a welcome alternative. It can be found in all health food stores and even some regular grocery stores. It's also delicious in the morning with cinnamon, berries, honey and almond milk.

Salmon Cake Ingredients:
3 Tbsp butter, divided
1/2 medium red onion, diced (approx 1/2 cup)
1/4 bulb of fennel, diced (appox 1/2 cup)
1 stalk celery, diced (approx 1/2 cup)
1/4 cup chopped parsley
1 lb salmon, skinned and steamed *
2 cups millet, cooked **
1/4 cup ground flax ***
1/2 cup chopped walnuts
2 tsp sea salt
1 tsp black pepper
1 tsp lemon zest
1 Tbsp dijon mustard
2 eggs

Salmon Cake Instructions:
Preheat oven to 400 degrees. Melt 2 Tbsp butter in a large non-stick pan over medium heat. Add onions, fennel and celery to the pan. Saute for 5 minutes, stirring occasionally, until veggies are beginning to soften. Remove from heat, stir in parsley and cool for 5 minutes. Flake salmon into a large bowl, being careful to remove any bones. In a separate small bowl, toss cooked millet with ground flax until millet is coated. Add millet/flax mixture and walnuts to salmon, set aside. In a small bowl, whisk together sea salt, pepper, lemon zest, dijon mustard and eggs. Add cooled sauteed vegetables to the salmon bowl and pour egg mixture over the salmon. Gently toss all ingredients together with a fork. Using approx 1/3 cup of the salmon mixture per patty, measure out and form 12 salmon patties.

Melt remaining 1 Tbsp of butter in the same large non-stick pan (no need to clean it) over medium heat. Add six salmon patties to the pan and saute for 10 minutes or until the bottoms are lightly browned. Using a spatula, gently flip cakes over onto a large non-stick sheet pan. There should still be enough oil in the pan, if not, add an additional 1 Tbsp of butter. Saute the second batch of salmon cakes, and add those to the sheet pan as well. Bake cakes for 8 minutes. While cakes are baking, mix together the yogurt dipping sauce.

Yogurt Dipping Sauce Ingredients:
1 7 oz container greek yogurt
2 scallions, thinly sliced using both white and green parts
1/4 tsp lemon zest
Juice of 1 lemon (approx 1/4 cup)
1/4 tsp dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
2 dashes cayenne pepper

Yogurt Dipping Sauce Instructions:
While salmon is baking, whisk all ingredients together in a small bowl. Chill until service. Makes 1 cup of sauce.

To Serve:
As an entree, serve 3 salmon cakes per person with 1/4 cup of yogurt dipping sauce on the side, drizzled over the cakes or under the cakes on the plate. As an appetizer, serve 1 salmon cake per person with a heaping Tbsp of sauce.

Enjoy! I think you will love these...

* I ask my fish monger at Whole Foods to steam the fish for me. It makes these cakes a simple weeknight meal. Or use a steamer basket over a pot of boiling water until fish is cooked through, 15-20 minutes. Or poach the fish in salted water for approximately 20 minutes until cooked through.

** How to cook millet: Rinse 1 cup of millet. Combine millet, 1 1/2 cups water and a pinch of sea salt in a medium saucepan. Bring to a boil. Cover and reduce to a simmer. Simmer for 20 minutes. Turn off heat. Take off lid and let sit for 10 minutes. Fluff with a fork and proceed with recipe!

*** Ground flax can be bought at most health food stores or Whole Foods. But, you can also buy whole flax seeds and grind them in a coffee grinder at home. This step retains more nutritional value of the flax. Flax seeds contain omega oils, which spoil quickly when they are subjected to air. Storing the seeds whole until you need them prevents spoilage.

ORGANIC SPARK
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