"Baking" Lemonade out of Lemons

by Kathy L • More.com Member { View Profile }

 I was just in my early 30s when my life as I knew it changed forever. Diagnosed with several illnesses that affected my autoimmune system—Meniere’s disease, sarcoidosis, fibromyalgia, to name a few—I was also stricken with severe food allergies and celiac disease. Suddenly, simply eating a meal became a huge challenge. I became so ill I was unable to work, socialize and enjoy life as most women in their 30s can. While an entire decade of my life feels as though it was lost as I simply focused on getting healthier, by the time I reached 40 I was feeling much better and able to do more than I had in a very long time. Because of my own food allergies, I recognized the need for allergen-free baked goods, creating icing, an allergen free baking company, in November 2008. Then, just seven months ago, relish, a restaurant offering gluten-free and other allergen-free food options was established. I’m overwhelmed and amazed at the success this establishment has experienced in such a short time. It still moves me to tears when customers approach me and say, "Thank you. Before relish, I couldn’t eat out." Their gratitude and support of this enterprise are what keep me going on the days I feel too tired to get out of bed. I still live with and manage my chronic health conditions on a daily basis, but there is no doubt without them I would never had embarked on this new chapter in my life. 

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