Here’s another one: I’m allergic to peppers, so I spice my taco sauce with ginger. Instead of lettuce I add snow peas, and wrap it in a tortilla made from home-grown corn flour, from corn variety developed by a white woman.
I can sympathize I developed a sea food alergy a few years ago. What form of ginger do you use? I’ve never gotten the hang of the stuff. It is either great or tastes like soap.