Human & Rousseau have just released ‘More: Allergen Free Cooking’ (for kids and adults) by Sylvie Hurford – and it is the perfect book for helping to prevent and manage allergies in children.
Sylvie shows how you can delay children’s exposure to allergens, allowing the body to mature enough to process the agents of incipient allergy. Informative and beautiful, this book appeals to all senses.
Yummy recipes such as Celebration Cake, Carob Muffins and much more will assist mothers to treat their young. Also included are chapters for sleep time and for the ill.
Sylvie has a wide print and social media following, as well as prominence as a TV personality, inspiring women to break the mould by promoting liberating new ideas and lateral views.
She was born into the world of journalism, which she has adopted through her parents, both of whom are veteran writers. Her mother Elaine Hurford is an author with eight titles to her credit.
Magazines for which she is known as a regular contributor are Marie Claire, Fairlady and Cosmo and she is called on for expert contributions by Elle.
This is a great recipe to use up leftover rice. Traditionally, we always tend to over cater and rice doesn’t last well into the next day. Although it took me until adulthood to appreciate rice – not unlike my grandfather, who didn’t touch it until it was rationed in WW2, after which he couldn’t get enough of it – I have always had a fondness for rice pudding.
- 2 cups of cooked white rice
- ½ cup of dried cranberries
- 1 cup of formula or rice milk
- 2 tablespoons of sugar, xylitol or fructose
- 1 pinch of ground cinnamon
- ½ teaspoon of vanilla essence
- 1 tablespoon of cornflour
Preheat the oven to 180°C. Mix all the ingredients together in a saucepan over a low heat until heated through and pour into greased ramekins. Bake in the oven for 20 minutes and serve with a vanilla crème anglaise.