Living Gluten and Grain Free

Back to School the Healthy Way.....Asparagus Roll-Ups

2011-08-29T08:03:00.013-04:00

Asparagus Roll-Ups

The third installment of Back to School the Healthy Way is a simple and quick snack that doubles as an appetizer for adults.

Asparagus are what my son calls a “super food”, he adores them! Asparagus are a nutrient dense vegetable, and contain a unique combination of anti-inflammatory phytonutrients called saponins. This perennial plant which is a member of the lily family provides a variety of antioxidant nutrients, including vitamin C, beta-carotene, and the minerals zinc, manganese, selenium as well as high levels of glutathione. Asparagus are also a good source of vitamin K, folates, vitamin A, vitamin B1, B2, B3, B6, phosphorus, potassium, iron, magnesium and calcium. To save time, prepare asparagus for dinner and make extra to have at the ready for this snack. You can't go wrong adding this "super food" to your diet.

Directions

Clean and trim asparagus. (If the stalk is thick use a vegetable peeler to scrape the bottom portion as you would a stalk of celery).

Place cleaned asparagus in water that covers the asparagus and bring to a boil. (I frequently add a few slices of organic lemon or a drizzle of lemon infused olive oil to the water).

Reduce the heat and cook asparagus making sure they are still firm. You want the asparagus to be a bit crunchy.

Remove from water and cool. If you believe you overcooked the asparagus you can place them in a sink with cold water and ice cubes to quickly stop the cooking process. Make sure the asparagus are dry prior to wrapping with meat.

Wrap meat (we typically use nitrite and nitrate free prosciutto, or brescola) around the cooled asparagus spear and store in the refrigerator in an airtight container.

These “Asparagus Roll-Ups” make a great afterschool snack when the kids come home ravenous! The protein from the meat should stave off their hunger until dinner is ready to be served. If your children are a bit resistant to trying this snack, serve it with their favorite dip.

Is your Orange Juice really 100% Pure?

2011-08-25T07:01:00.000-04:00

100% Pure?

When I was growing up my Mother made Orange Juice by squeezing oranges in a glass juicer. The Citrus Juicer looked something like the one pictured below.

Today that seems old fashioned, or does it? Read on to find out why store bought Orange Juice might not be the best choice for your family.

No-Bake Allergen Friendly Snack Bars

2011-08-22T08:18:00.000-04:00

No-Bake Allergen Friend Snack Bars

Always looking for healthy inspiration, I found this recipe on the Renegade Lunch Lady’s website (http://www.chefann.com). Chef Ann Cooper has worked tirelessly to remove processed foods from our children’s schools and to replace those highly processed foods with nourishing foods. The moment I saw this recipe I knew that it would make a great snack for my son (and husband). Obviously there were some problems with this recipe from an allergen perspective, so as I do frequently, I tweaked the recipe. Adding a bit more fiber, removing the nuts, and wheat germ, and using crispy seeds make this a truly healthy snack for children with allergies. Best of all, this is a no bake recipe….how easy!

I am providing the recipe as written by the Renegade Lunch Lady for those who don’t have allergy issues and would like to give it a try in its unadulterated version.

Ingredients

1 ¼ cups chunky peanut butter

1 cup carob chips

½ cup wheat germ

1 cup coconut

2/3 cup walnut pieces

¼ cup sesame seeds

¼ cup sunflower seeds, unsalted

4 Tbsp butter

Directions

Cook butter, sunflower butter and carob chips in a saucepan until melted

Pour mixture over other ingredients and mix well with a spoon

Press into a 9x12 pan and chill in the refrigerator

Cut into 2x2 squares and keep in an airtight container in the Refrigerator for snacking.

This is my version, sans nuts, and grains. Please note, I always soak and sprout my raw seeds and nuts to make them more digestible. The Chia seeds do not require soaking or grinding in this recipe, and they are a healthful addition adding to the fiber content of these no-bake bars.

The Grain Free, Nut Free Version

1 ¼ cups chunky or plain Sun Butter(Sunflower Butter)

1 cup carob chips

½ cup organic ground chia seeds (seeds can be left whole)

1 cup desiccated or shredded unsweetened organic coconut

¼ cup organic pumpkin seeds (raw/unsalted)

¼ cup organic sesame seeds

½ cup organic sunflower seeds, (raw/unsalted)

4 Tbsp unsalted pastured butter

Follow the directions above. I used a pyrex (glass) 9x12, but some of the bars stuck just a bit. A little butter or coconut oil in the 9x12 should prevent this from happening in the future. Swap ingredients if you or your children are allergic to those listed in my recipe. A little dried fruit could also be substituted for some of the seeds. For those of you who do not like coconut, I assure you the unsweetened coconut does not impart a coconut flavor in these bars. These bars once refrigerated hold up quite well and should make a great addition in a lunch box. The snack bars were a hit with my family, I hope they will be with yours.

Back to School the Healthy Way

2011-08-19T09:24:00.000-04:00

As summer comes to an end our thoughts shift to our children heading back to school. The pace picks up; extracurricular activities, homework, carpools, the rush is on! Yes, busy times are ahead, but it doesn’t mean that you have to reach for processed foods to satisfy your child’s hunger. In the coming weeks my blog posts will focus on simple nutrient dense recipes, including grab and go foods. I'll also be providing tips for making the transition from summer to fall a healthy one for you and your children. Stay tuned!

Homemade Plum Sauce

2011-08-15T08:43:00.000-04:00

Free Range Chicken Breast with Plum Sauce, served with Organic Zucchini and Fennel

Oops! I made a mistake last week and bought too many organic plums. I thought they would be a hot commodity in my home, but instead they ended up getting mushy. I could not bring myself to throw them out, but had to do something before the fruit flies arrived! The plums were too soft to bake with, so I decided I would make a plum sauce. Mind you, I’ve never made plum sauce, and while normal people would search for recipes I decided to wing it!

Plum sauce is the dark thick sauce served in Chinese Restaurants with Moo Shu Pork that has a sweet and tangy flavor. While it has been many years since I have had Moo Shu Pork, I thought I could recreate the recipe from memory. You might be asking why not just drive to the grocery store and buy a bottle of Plum Sauce? The reason is two fold: First; I would not be able to use up my overripe plums, Second; grocery store sauces, marinades, and salad dressings are best left on the grocery store shelves when you are Gluten Sensitive or have Celiac Disease. Plum sauce, like most sauces, dressings, and marinades typically contain wheat starch, modified food starch, xanthan gum, “natural flavors”, cheap rancid fats, and high fructose corn syrup. I figured that while my plum sauce may not be authentic, it would certainly be healthier for my family.

Out came the Cuisinart, although I think I could have used my blender because my plums were truly overripe. I then gently washed and dried approximately 2 pounds of plums. I cut the plums away from the stone, trying in vain to cut them into 4 pieces, no luck, it was a mushy mess. I gave up and put the 2 pieces of plum (sans stones) into the Cuisinart and added the following spices:

1 clove fresh garlic (minced)
½ teaspoon crushed red pepper
2 teaspoons organic ground ginger

1 teaspoon organic ground cinnamon

2 teaspoons organic ground cloves

¼ cup apple cider vinegar

Directions:

Turn on the Cuisinart and mix the plums and spices until they are well combined.

Pour the mixture into a medium size sauce pan and bring it to a boil over medium heat.

Reduce the heat to simmer and add:

¼ Cup Tamari Sauce

¼ Cup Raw Honey

Stir until well combined and continue to simmer over low heat until the sauce has reduced. This will take approximately 30 minutes.

Stir frequently (every couple of minutes) to prevent the sauce from scorching the bottom of the pan.

When the sauce has thickened, remove from heat and adjust your seasonings if needed.

Be creative, I served my sauce on chicken, but I think it would be a wonderful addition to salmon as well.

Twinkie Filling, a.k.a., Fluffy Frosting

2011-08-09T08:13:00.000-04:00

Grain Free, Nut Free, Casein Free Twinkies with Creamy Filling

We had a great cooking class this weekend! The focus was healthful treats made from coconut…Coconut milk, coconut flour and coconut oil took center stage. All the goodies were free of refined sugars, nuts, casein, and grains, but definitely not short on flavor (or should I say fiber). Our menu included a healthy version of Twinkies, which of course have a sweet creamy filling that kids love! My filling had to be wholesome, but something kids would enjoy having as a treat. I remembered I had a recipe for a frosting that is light and fluffy; and thought it would be perfect for filling Twinkies or cupcakes. I used honey granules to sweeten the Twinkie filling for the class, but to lower the glycemic impact you could substitute palm sugar. The recipe as shown is 1/2 of the original recipe, and yielded the perfect amount of fluffy filling for 8 Twinkies or 12 cupcakes. To frost a cake or cupcakes make sure to double the measurements below. You can also add other flavorings, or when doubling add ¼ cup of cocoa powder to make a fluffy chocolate frosting.

Ingredients:

(Double ingredients to make frosting)

1/3 Cup of Milk (I used homemade coconut milk)

1 ½ Tablespoons of Tapioca Starch (rice or all-purpose flour for my friends who use grains)

3 Tablespoons Unsalted Butter (softened)

2 ½ Tablespoons of Palm Shortening (Spectrum or other high quality solid palm oil)

1/3 Cup Organic Sugar (honey granules or palm sugar)

1 teaspoon of Vanilla Extract

Directions:

Blend milk and tapioca starch (or flour) in a saucepan.

Cook over medium heat until thick (to make a roux/paste).

Remove from heat and cool completely.

Cream together the butter, spectrum and sugar with a hand mixer.

Add cooled flour/milk mixture and beat until fluffy and the sugars have dissolved.

Beat in the Vanilla Extract.

NOTE #1: If the frosting isn’t getting fluffy, put it in the refrigerator for 5 to 10 minutes to chill it. Remove from the refrigerator and continue to beat until fluffy.

NOTE #2: If you are grain free and use the Tapioca Starch to make the roux it will be a bit unattractive. When it has cooled you will need to use a rubber spatula to remove it from the saucepan.

FDA Reopens Comment Period on Proposed ‘Gluten-Free’ Food Labeling

2011-08-03T09:00:00.000-04:00

On Tuesday, August 02, 2011 the United States Food and Drug Administration held a conference call to discuss re-opening the comment period for Gluten Free Labeling. The Press Release announcing the call was not posted until August 2^nd, the day of the call. I know that many of you were unable participate due to the late notice, however, the call was recorded, and will be available for your listening pleasure until September 2, 2011. The replay of the call can be heard by dialing (866) 415-8391.

The U.S. Food and Drug Administration has stated that their goal for labeling gluten free foods is to: Eliminate uncertainty about how food producers may label their products, and to assure consumers who must avoid gluten that foods labeled “gluten-free” meet a clear standard established and enforced by FDA.

The FDA is seeking comments from the public, so this is your opportunity to have your voices heard. The agency is particularly interested in the health effects of gluten including cross contamination in people with celiac disease or those who are gluten sensitive. The comment period will officially open after noon on Aug. 3, 2011, and will remain open for 60 days (October 2, 2011).

To submit comments electronically, go to www.regulations.gov and choose:

“Submit a Comment” from the top task bar.

Enter the docket number FDA-2005-N-0404 in the “Keyword” space

Select “Search”

Post your comment.

The 2004 Food Allergen Labeling and Consumer Protection Act mandated that the Food and Drug Administration designate a federal standard for the term “gluten free” by 2008. Obviously that deadline has come and gone and little progress has been made. Under pressure from Advocacy Groups, Senators and Congressmen, the FDA has re-opened the comment period. If comments are not received they will proceed with the definition that was published on January 23, 2007 (This proposed ruling can be viewed in PDF format on www.regulations.gov). The following details the FDA proposed definition which would allow manufacturers to label a food “gluten-free” if the food does not contain any of the following:

an ingredient that is any type of wheat, rye, barley, or crossbreeds of these grains
an ingredient derived from these grains and that has not been processed to remove gluten
an ingredient derived from these grains and that has been processed to remove gluten, if it results in the food containing 20 or more parts per million (ppm) gluten
20 ppm or more gluten

Highlights of the Conference Call

The public participants taking part in the call included an eclectic mix of Doctors, Researchers, Manufacturers, Celiac Disease Advocates, Writers/Bloggers, and Consumers. I will highlight what I deemed to be some of the most important comments from the call.

1. Dr. Alessio Fasano from the University of Maryland, Center for Celiac Research stated that 20 ppm does not correlate to an actual measurement of Milligrams in a product. 20ppm is simply a threshold measurement.

2. Dr. Guandalini of The University of Chicago Celiac Disease Center Research Program stated that the threshold of 20ppm should be accepted for U.S. standards as it is in other parts of the World.

3. Carolyn Lynch McKinley with the Celiac Sprue Association asked if the FDA had reviewed the effects of ingesting more than 20ppm of gluten per day. The response from Rhonda Kane, a Consumer Safety Officer with the FDA was that the FDA is still looking for more information from Researchers and Doctors on threshold levels.

4. The question was raised about what testing substrates would be used for the detection of gluten in manufacturing facilities. The response was the R5 ELISA (Mendez Method) and the Morinaga Wheat Protein ELISA Test (which is used by the Government of Japan).

5. Alicia Woodward from Living Without Magazine asked the FDA if the planned to label products such as Alcoholic Beverages and Cosmetics. The answer from the FDA was no. The FDA will only be labeling food that is for human consumption.

6. Gwen Smith from Allergic Living asked if Oats would be included in the list of Gluten Containing Grains. The FDA responded that Oats would not be considered gluten containing.

7. The FDA was asked when the Gluten Free Labeling would be approved the response was possibly the 3^rd Quarter of 2012.

8. There were many questions about enforcement of the labeling standards but the FDA responded by saying a “compliance program” would be established.

9. When asked about a standardized Gluten Free Symbol that would be used on packaging the FDA said that was not currently in the plan.

I will be submitting my comments not only to the United States Food and Drug Administration, but to the United States Committee on Agriculture, Nutrition and Forestry as they oversee the FDA. I personally am not comfortable with the definition published by the FDA in 2007. I hope that each of you will submit your comments so that your voices can also be heard and your concerns addressed by the committee.

Flavanoid Frenzy

2011-08-01T07:56:00.000-04:00

Most of us have heard about the study referred to as the “French Paradox”. The research focused on the French people, and their low rate of coronary heart disease while eating a diet high in saturated fats. In particular, the researchers focused on the French people’s consumption of Red Wines that have high concentrations of flavanoids. The conclusion of this study suggests a protective role of dietary flavonoids against coronary heart disease. While there are very good reasons to increase your family’s flavanoid intake, you obviously don’t want to put red wine in your toddlers sippy cup. Thankfully flavanoids can be found in a variety of foods, and even my friends with multiple food allergies should be able to find flavanoids that they can tolerate.

What are flavanoids? Flavonoids are phytonutrients in plant-based foods that often contribute to the foods bright color. They provide antioxidants, which protect your cells. Flavanoids play a significant role in cardiovascular health, decreasing inflammation, boosting the immune system, and they help to prevent against diseases such as cancer caused by free-radical damage. Flavanoids were discovered in 1938 by Albert Szent-Gyorgyi, a Hungarian Scientist who noted the anti-scorbutic activity of ascorbic acid and discovered that paprika (capsicum annuum) was a rich source of vitamin C. His studies of biological oxidation led to the recognition of the catalytic function of the C₄-dicarboxylic acids, the discovery of «cytoflav» (flavin) and a recognition of the biological activity and probable vitamin nature of flavanone (which he referred to as Vitamin P).

To translate the science lesson above, flavanoids function in the human body as antioxidants, or cell protectors. They help neutralize overly reactive molecules and prevent these molecules from damaging our cells. The chemistry of flavonoids is complicated, suffice to say that within the flavonoids group there are 6 sub groups or classes: flavonols, flavanones, flavones, isoflavones, and flavonols/anthocyanidins. The benefits of flavonoids have been understood for centuries by those practicing Eastern medicine. Scultellaria root, cornus fruit, licorice, green tea, and cocoa beans are examples of flavonoid-containing foods prescribed by traditional Doctors in the Orient. While flavonoids protect cells, one of their most potent effects may be the ability to increase levels of glutathione, a powerful tripeptide antioxidant found within all of our cells. Since glutathione exists within the cells, it is in a prime position to neutralize free radicals.

So as we gear up for another school year make sure to boost your families intake of flavanoids to help fight off those pesky colds and viruses. Eat a variety of fruits, vegetables, beans, herbs and spices. Good sources of flavonoids include: apples, apricots, blueberries, blackberries, pears, raspberries, strawberries, black beans, cabbage, onions, parsley, pinto beans, and tomatoes. To boost your glutathione levels incorporate avocado, asparagus, broccoli, garlic, spinach, curcumin (Tumeric), and fresh unprocessed meats. Eat well and be healthy.

2011-07-25T08:15:00.000-04:00

Above left: Grocery Store Organic Egg vs the Pastured Egg shown on the Right

You may wonder why my recipes call for “Pastured Eggs”; aren’t all eggs the same? The answer to that is a resounding NO! With so many choices, it’s hard to know which eggs to buy; Pastured, Free Range, Free Roaming, Cage Free, Vegetarian Diet, etc. This posting will explain why I choose pastured eggs for my family, and why I call for them in my recipes. I will also discuss the difference between the many types of eggs available. For those who might be interested in adding these nutritional jewels to your diet I am including links that will direct you to local sources for pastured eggs.

A Pastured Egg is from a Chicken that roams freely, eating a natural diet and spending its days soaking up Vitamin D from the sun. Since chickens are omnivores, their natural diet consists of bugs, worms, grubs, and whatever else they can scratch up in the pasture. Pastured chickens are not supplemented with soy or grains, nor are they given antibiotics or growth hormones; they are living as chickens were meant to live, or at least how chickens lived before Factory Farming began in the late 1920’s. Cost of pastured eggs vary, but I pay $4.00 per dozen which if you do the math is 33 cents an egg.

Organic Free Range or Free Roaming Eggs come from chickens which according to the USDA Fact Sheet must have access to the outdoors. The agency states that “Producers must demonstrate to the Agency that the poultry has been allowed access to the outside”. Free Range chickens are typically cramped in large sheds or barns that do not have windows, and they rarely go outside. When these chickens do venture out there is often nothing for them to eat, as these farming operations typically set their sheds on large slabs of concrete. These operations give their chicken’s feed, typically made from soy and corn. Wait, didn’t we just say that chickens are not vegetarians? On the brighter side these chickens are not given antibiotics or growth hormones. While factory farm eggs are approximately $1.50 a dozen, organic free range eggs cost on average $3.50 a dozen.

Cage Free Eggs are from chickens that are not confined to battery cages. The birds are maintained on the floor of a poultry house, but are always raised indoors. The term Cage Free was developed as a commercial designation and is not recognized nor designated by the USDA. In case you are wondering, the price of 1 dozen Cage Free eggs is approximately $2.95.

Vegetarian Diet on your egg carton (or even on packaged chicken) simply means that chickens are fed a diet of soy, corn, corn gluten, linseed, etc. We’ve already stated that chickens are omnivores, so feeding this type of diet frequently produces an undernourished chicken. Undernourished chickens will produce eggs with a lower nutritional value. Please also remember that for those who are sensitive to grains these eggs can cause a reaction, as they do in my son. Remember, you are what you eat.

Front: Organic Egg, Rear: Pastured Egg

Studies show that Pastured Eggs are more nutrient dense than Factory Farmed Eggs purchased at the grocery store. While the study I am referring to is a few years old, very little has changed in factory farming techniques since its publication and I believe the data is still worthy of posting. This study published in Mother Earth News found that Pastured Eggs contain: 7 times more Beta Carotene, 2/3 more Vitamin A, 3 times more Vitamin E, and 2 times more Omega 3’s. The following is a graphic which clearly shows the difference, http://www.motherearthnews.com/uploadedFiles/EggGraphic.pdf I am also including the link to the original article that was published in Mother Earth News, http://www.motherearthnews.com/Real-Food/2007-10-01/Tests-Reveal-Healthier-Eggs.aspx

Keep the following in mind; good, better, and best. I believe the best choice is pastured eggs, but if you must purchase eggs from the grocery store choose eggs with the most Omega 3’s and DHA. I would also suggest that you look for Organic Eggs as these come from chickens which are not given antibiotics or growth hormones. For those who are ready to purchase Pastured Eggs, a good place to start your search would be your local farms, farmer markets, or health food stores. Remember, a good farmer will be happy to share how his/her animals are fed, raised and cared for. Also remember most farmers will be delighted to answer your questions. If you can’t find pastured eggs locally, search Eat Wild http://www.eatwild.com/ or Local Harvest http://www.localharvest.org/.

3 Pastured Eggs, notice the dark orange yolks.

What should I feed my Dog?

2011-07-18T10:34:00.000-04:00

Our Four Legged Family Members thrive on a Natural Allergen Free Diet

I am often asked “What should I feed my puppy/dog” since my child has food allergies or sensitivities?" Read on to find out what the best diet is for Fido and Fluffy…

Is your Ice Cream Gluten Free?

2011-07-12T07:59:00.000-04:00

When we think of ice cream we don't typically think of gluten. Ice cream should be made from Milk, Cream, Sugar and Flavorings, it should be gluten free. Read on to find out what else may be lurking in that bowl or gluten free cone.

Read more »

Gluten Free, Grain Free Cold Breakfast Cereal

2011-07-11T08:10:00.000-04:00

Grain Free/Sugar Free Breakfast Cereal

A real panic set in a couple of weeks ago. I was going in for surgery and knew I would be off my feet, unable to cook for my family. I was in maniac mode; cooking, labeling and freezing healthy meals so my husband and Devon wouldn’t starve. My husband had to go back to work a few days after my surgery, and I was in a quandary trying to come up with breakfast ideas that Devon could prepare for himself. I needed something high in protein, good fats, and fiber, yet it needed to be free of grains and refined sugars. What would Devon eat for breakfast? Answer, Cereal!

What? Aren’t breakfast cereals made from unhealthy extruded grains? Yes, but I found this recipe created by Mari Stock who writes the Primitive Family blog (http://primitivefamily.wordpress.com) and it is free of grains and sugar! Rejoice, a cold cereal that my 7 year old can eat while I am off my feet. I played with this recipe and made a few modifications, but found it to be quite flexible. This cereal makes a healthy grab and go snack, or you can sprinkle a little coconut or maple sugar on the top and have thin and crispy cookies. You will note in the photo that my cereal is shaped in squares. I simply scored the dough before baking with a pizza cutter to form 1x1 squares.

Ingredients:

2 1/4 cups Almond Flour

4 Tablespoons Organic Butter (melted)

2 Pastured Eggs

1 Tablespoon Organic Ground Cinnamon

1 teaspoon Organic Ground Ginger

1 teaspoon Organic Ground Nutmeg

1 teaspoon Organic Ground Cloves

1 Tablespoon Organic Coconut Flour (unsifted)

Directions:

Preheat your oven to 350 degrees.

In a large bowl whip the 2 eggs with a fork.

Add the remaining ingredients and mix with a fork until well combined.

Line a large baking sheet with parchment paper.

Place the mixture into the middle of your pan and place another piece of parchment on top.

Press out the dough until it is approximately ¼ inch thick.

Bake for approximately 20 minutes, until the edges begin to brown.

Remove the pan from the oven and cool for 5 minutes.

When cooled, break off the pieces that are crispy. (NOTE: the middle may be soft)

Place the uncooked/soft portion back in the oven for 5 to 10 minutes and continue baking till crisp.

Cool and break the rest of the cereal into pieces.

Store in an airtight container.

NOTE: To make the cookies: Follow the procedure above, but sprinkle with coconut/maple sugar and score with a knife/pizza cutter. I made mine simple; 3x3 inch squares.

Does your candy contain Glucose? It's all just sugar, isn't it?

2011-07-04T16:51:00.000-04:00

I’m still flat on my back and not allowed to walk...Yes, I am going a bit stir crazy!!! While lying in bed I broke down and turned on the T.V., flipping through the channels aimlessly. A show, on the Food Network caught my eye. I can’t tell you the name of the program, but the episode was all about Candy Making….fun! Almost immediately alarm bells went off in my brain as they poured Glucose Syrup into the pot which contained boiling water and sugar. Glucose Syrup sounds benign, but for those who don’t know, it contains wheat or corn!

Glucose syrup is used in the making of hard candies; think of those big Swirly Lollipops, or colorful Ribbon Candies. Without giving you a chemistry lesson we’ll suffice to say that glucose syrup prevents that boiling sugar and water mixture from crystallizing as the candy dries. Please remember that under our current FDA Food Labeling Laws that a product can be derived from a gluten-containing grain and still be labeled as gluten free if the final product contains less than 20 parts per million. Simply stated it’s best to avoid these colorful confections as there are safer candies on the market. I’m including a few links for on-line candy companies that provide healthier, allergy friendly sweet treats.

http://www.naturalcandystore.com/category/special-diets

http://www.stclaires.com/

http://www.indiecandy.com/category_s/52.htm

Chilled Red Pepper Soup

2011-06-28T07:07:00.000-04:00

A simple way to beat the heat and still eat nutrient dense foods during the summer months.

Chilled Red Pepper Soup with Creme Fraiche

Technically speaking, the past few weeks have been spring, but it sure felt like summer! With temperatures soaring into the upper 90’s and the humidity above 70%, the thought of cooking, let alone eating has been difficult. It is especially important at this time of the year to feed your body nutrient dense foods, and this bright, cool and refreshing soup will do just that!

Devon's Plate vs. the USDA Food Plate

2011-06-27T07:54:00.000-04:00

Click here for larger image

Nutrition, is something that most of us take for granted. Our children are taught about Nutrition in school, and as I found even homeschooling programs like ours include a chapter on Nutrition. I cringed when I realized that the lessons revolved around the USDA Food Pyramid, but I turned what I deemed as a negative into a positive. These lessons made me realize just how much my 7 year old son knew about nutrition and the foods that he eats. Timing for these lessons could not have been better since the USDA had just released their new “Food Plate”. My son is an analytical child, and the first thing he noted was that the USDA Plate was divided almost equally. ¼ Fruits, ¼ Grains, ¼ Protein, and ¼ Vegetables, there was also a full circle at the top of the plate for “dairy”, but no mention of Fat. Devon found the picture confusing so I suggested we dig a little deeper and review the USDA Guidelines on their website.

The USDA website, http://www.choosemyplate.gov/ is a bit convoluted, but after clicking through the many layers of dietary recommendations Devon blurted out, “Momma, they got it wrong again!” “If people eat this way it will make them sick!” He then went on "The USDA wants us to eat too many carbohydrates and that will give us Diabetes." I suggested he make a poster to compare the USDA Food Plate to his more traditional diet, we'd call it “Devon’s Plate”.

To be fair, Devon thought the idea of a plate was good, since most people don’t know what to put on their plate. Reading through the new Guidelines he noted that the USDA is doing some things right. They are suggesting that people eat smaller portions, exercise, and drink fewer sugary drinks (soda, juices, etc.). He also noted that they recommend eating more dark green, red and orange vegetables, and to limit the amount of trans fats in the diet.

The following are problems Devon noted with the new USDA Food Plate Guidelines:

“Fat” is lumped together with “Oils”. Saturated Fats (what the USDA refers to as Solid Fats) such as butter, coconut oil, tallow, or lard are to be counted as “Empty Calories”. This was something that bothered Devon because he knows that these fats are good fats. Saturated fats are the building blocks for cell membranes and they provide you with energy. Eating saturated fats feeds your brain and your body, and as Devon said "when you eat good fats you are less hungry so you won't snack on junk food". The USDA further states that Americans should focus on monounsaturated and polyunsaturated oils. The USDA deems these as healthier because they do not contain cholesterol. The USDA recommends that Americans use Liquid Oils, such as: Canola Oil, Corn Oil, Cottonseed Oil, Soybean Oil, Olive Oil, Safflower Oil, or Sunflower Oil. Devon also noted that Canola (Rape Seed), Corn, Cottonseed and Soybean oils are Genetically Modifed fats and that high cholesterol does not "make you get heart disease".

“Dairy” The USDA wants Americans to Drink “Fat Free, or Low Fat milk”, and consume low fat yogurt and cheese. Obviously the USDA recommends drinking or eating only Pasteurized and Homogenized milk products, Raw Milk is not even mentioned on the USDA Website. Most of us know that pasteurization is the process that kills certain bacteria and makes the food sterile. This process affects the taste and nutritional value of the milk/milk products, destroying the beneficial enzymes such as lipase and conjugated linoleic acid. Thus the reason so many milk products are fortified; simply put there is nothing healthy left in the milk after processing. So what is Homogenization? Before this process was developed around the turn of the 20th Century, milk would separate, and the cream would float to the surface. This is how people judged how much fat the milk contained, or if their dairy farmer was short changing them by skimming the cream. This also meant that you had to shake your milk to incorporate the fat. Welcome to homogenization, this is the process of forcing milk through tiny tubes at high pressures that break up the fat globules into such a small size that they remain suspended evenly in the milk so they can not separate and float to the surface. When Devon researched the process of homogenization the first thing he asked was "wouldn't this make the fat from the milk stick in your blood?" But the upside of these processes is that it makes milk "safer" to drink and extends the shelf life of milk products. Some people believe that these processing techniques make milk products more allergenic, and that certainly is the case for Devon. We pass by the dairy aisle in the store and get our Vitamin A, D, K, and B from other food sources.

“Grains” 1/2 of the intake of Grains should be whole, the rest can be refined.

There are many people who can not eat grains, and Devon is one of them. Those who suffer from Celiac Disease, are Gluten Sensitive, or people with Chron’s Disease or Colitis do much better on a grain free diet. For those who can eat grains the USDA recommends eating “Whole Grains” or “Enriched Refined Grains” which are grains in which the bran and the germ have been removed. Ready to eat breakfast cereals (even those purchased at the health food store) are considered refined grains. Cereals are made by a process called Extrusion. This is why most refined grains are enriched with thiamin, riboflavin, niacin, folic acid and iron. In case you are wondering, Fiber removed during the extrusion process is not added back to enriched grains. The process of Extrusion uses high heat and extreme force to liquefy the grains with water so that they can be shaped by machines into little ‘O’s’ or flakes. The extrusion process used for cereals destroys most of the nutrients in the grains, as well as the fatty acids, and even the enriched vitamins that are added at the end. The amino acids and proteins of the grains are chemically altered by this process and studies on rats eating extruded grains have had unpleasant results.

“Fruit” The USDA Food Plate depicts that almost 1/4 of your diet should be fruits. Dig deeper into the website and you will note that the USDA suggests that the amount of fruit you need to eat depends on age, sex, and level of physical activity, a bit confusing! While fruit is a much healthier choice than candy bars Devon noted that the USDA Food Plate suggests we eat too much fruit. Fruit is naturally sweet, but contains Fructose a natural sugar. Devon understands that sugar is sugar and your body metabolizes all sugar the same way. Devon has therefore put fruit in the category of “treats” on his food plate.

I was quite surprised by the amount of time my 7 year old put into this project, and equally surprised by how much he knew about food and where it comes from. Devon has been reading labels on food packages for more than 2 years, originally it was to look for his allergen. Now, he reads labels as a health conscious consumer, and trips to the grocery store are less stressful for both of us. If he asks for something I simply suggest he read the label. Most often he puts the product back on the shelf because it contains "unhealthy ingredients". Our children, especially those with food allergies, need to read food labels. When you teach your children to read labels, you will be empowering them to make healthier choices. Yes, it can lead to some embarrassing moments, the other day Devon told a woman that the ice cream she had just put in her cart contained propylene glycol (antifreeze), ethyl acetate, and yellow dye #5! The woman ignored him and went along her way. Devon just shook his head and said "well, you can't save everyone".

We are lucky that we live in an area where our local farmers are truly stewards of their land. Organic, Ecoganic farms are plentiful. Grass Fed Pastured Meats as well as Free Range Chickens that eat a natural diet free of Soy are just a few miles away. Devon appreciates these farmers and the work that they do to provide him with healthy foods. The other day we were at a farm and Devon said "Mr. Jake, thank you for growing healthy food for me". I could not have been more proud. While Devon's Plate does not resemble the Standard American Diet (SAD), he says he's happier eating from his plate.

Traveling with Celiac Disease or Severe Allergies

2011-06-21T08:36:00.000-04:00

Traveling - to go from one place to another, as by car, train, plane, or ship; take a trip; journey: to travel for pleasure.

Traveling, it’s a word that is exciting for most; traveling to see friends, family or to take that much deserved vacation. For those with Celiac Disease, Gluten Sensitivities or those with life threatening allergies traveling has a completely different meaning, and for many that is FEAR!

This Autumn we are planning our first family vacation which requires flying to our destination. The thought of sitting on a plane for more than 4 hours with my son who is environmentally sensitive to gluten is not pleasant. The thought of arriving at our destination with a little boy who will be sick for 3 to 4 days and covered in a rash is even less appealing. I can’t ask the airline to scrub down the plane nor can I request that all passengers refrain from eating grain containing products prior to, or during the flight. I can however take precautions, and plan ahead for emergencies.

This past April I took a business trip and it was a total disaster. Without going into details I learned a very valuable lesson. Even though I had followed the Transportation Security Administration (TSA) Guidelines and Procedures there is still much confusion amongst those working for the TSA. I can not afford to have another incident like I had in April while traveling with my son, so I have not only contacted the TSA, but several airlines to obtain information regarding their policies and procedures. This is what I have found.

The TSA has a Customer Service Center (1-866-289-9673), so if you need clarification, or cannot find information on their website http://www.tsa.gov/travelers/index.shtm this is the place to start. I have also found that each airport has a TSA Customer Service Supervisor. Since we will be traveling through 3 airports I was given the name and number of each supervisor and contacted them directly. All of the supervisors were very understanding of the situation, answered my questions, and gave me instructions to call them directly, a few days before our flights. They will note our flight information and brief the TSA Agents on Duty to be expecting us. Mind you it’s going to be hard to miss the D-Man with his Rock and Roll hair and a surgical type face mask covering his mouth.

I also explained that if a TSA agent needed to touch our belongings he or she would need to put on a fresh pair of gloves, this was acceptable to each Supervisor I spoke with. I confirmed with both the TSA and the Airlines that I would be permitted to travel with a small cooler, one that would fit under the seat or into an overhead bin. This is necessary because several of the D-Man’s medications need to be refrigerated. I would recommend contacting the airline directly as each seems to have different policies on cooling methods. The TSA allows Dry Ice, and Ice Gel Packs, but Continental prefers that no dry ice be on board their planes. I also confirmed with the airlines that I will be permitted early boarding to disinfect the area where we will be sitting, and I will be allowed to cover the D-Man’s seat with a throw/blanket.

I know all of this may sound like overkill, but I have found it's best to err on the side of caution. The other item of note is while many items we will need for our trip will be packed in our checked luggage, other items will be mailed to the hotel. The manager I spoke with had no problem accepting a package for us, and will have the box in our room when we arrive. This will not only save time and money but ensure that we will have many of the "safe" items we need to make our trip stress free.

Planning for this vacation is far from over. I’m still in the process of contacting hotels for the second leg of our journey, rental car companies, grocery stores and restaurants, but progress is being made. I will keep you updated, and hopefully what I learn will make your next travel experience a little easier. If you have suggestions to make traveling easier, I would love to hear from you!

Gluten/Grain Free Chocolate Pudding

2011-06-13T08:37:00.000-04:00

Rich and creamy oh so dreamy, the proof is in the pudding!

Gluten/Grain Free Chocolate Pudding

Safe Insect Repellents

2011-06-10T07:58:00.000-04:00

Summer has arrived, and whether you are heading out for a family picnic, a day at the beach, or the local pool you are entering the domain of insects. While most of us enjoy communing with nature, we prefer not to commune with Mosquitoes, Biting Flies, or Ticks. To prevent these critters from making a meal out of our arms or legs we typically slather or spray ourselves with Bug Repellent. More often than not these commercial repellents contain ingredients that would make you shudder, and many contain gluten and grains in hidden forms. I have compiled a list of “safe” insect repellents from the Environmental Working Groups Skin Deep Database (http://www.ewg.org/skindeep). The EWG rates products on a 0-10 hazard scale, the lower the score the safer the product. I have also reviewed the ingredients and created a column including allergen information.

Feeding our Canine and Feline Friends

2011-06-03T07:21:00.000-04:00

Many of you know that late this winter we lost our beloved feline companion, the 'Magical Mr. Mistoffelees’, (a.k.a. Misty). This posting is dedicated to Misty. I hope that all of you who have four-legged companions will feed them as well as you feed your families, after all they are members of the family too.

Misty, our Maine Coon Cat fell ill quite suddenly on February 9^th, just three weeks after his 6^th Birthday. Concerned, I took him to the vet who informed me that he was suffering from Feline Hypertropic Cardiomyopathy, commonly known as Congestive Heart Failure. Unfortunately this is a genetic mutation of the heart, frequently found in Maine Coon Cats. The veterinarian was astonished by Misty’s age, not because he was so young, but because he was so old! She told me that that most Main Coon’s with Feline Hypertropic Cardiomyopathy do not survive beyond 1 or 2 years. She wanted to know everything…..what he ate, and did I give him supplements. I explained that I fed all of our feline and canine family members a natural diet, in other words a diet for Carnivores. I also told the vet that all of our 4 legged family members were given a high quality probiotic daily.

Oddly enough, I figured out that our furry friends needed to adhere to a grain free diet before realizing that my husband, son and I did. Misty was diagnosed with Irritable Bowel Syndrome (IBS), shortly after my son was diagnosed with Celiac Disease. The veterinarian prescribed medication, but poor Mr. Mistoffelees was wasting away; and had horrible and explosive bowels. Thankfully I made the connection quickly, and after two weeks I realized the medication was not working. I began to think if my son reacted so violently to gluten could it be so far fetched to think Misty might be sensitive to gluten too. I drove to our local health food store which carried a wide variety of pet foods and found a cat formula which contained no grains. I immediately purchased a six pound bag along with a high quality powdered probiotic and drove home. We saw a dramatic improvement the first day, and normalized bowels within 3 days. Two weeks later I took Misty to the vet for a check up and everyone including the veterinarian was amazed. He had not only stopped loosing weight, but had gained 3 pounds! That was the day I began to purchase high quality grain free foods for all of our 4-legged family members. Misty taught me a valuable lesson, and I continue to feed our feline and canine family members a natural diet, supplementing with daily probiotics.

I have suggested this Carnivore Diet to several friends and acquaintances and all have reported dramatic improvement in their pets’ health and happiness. While many of these grain free foods cost a bit more than a store brand food, it’s worth it. Many of my friends have told me they are no longer spending hundreds of dollars at the vet each month, I think that is a great return on investment!

Vaccine for Celiac Disease

2011-06-01T07:43:00.000-04:00

There has been quite a buzz recently over a new vaccine for those that suffer from Celiac Disease. Will it successfully treat the autoimmune disorder and eliminate the need to adhere to a gluten free diet?

Salmon En Papillote

2011-05-27T08:00:00.000-04:00

I know some of you are getting ready to close this blog posting because anything French must be hard to prepare. Please read on, I promise this recipe is simple and delicious!

Salmon En Papillote

Grain Free Chocolate Muffins

2011-05-26T07:54:00.000-04:00

Grain Free/Nut Free Chocolate Muffins

I have been making these muffins for quite a while, and they are always a big hit with my Chocoholic family and friends. Credit for this recipe goes to Emily, author of the blog, Joyful Abode. This recipe produces a muffin that is light, fluffy, and moist, but most importantly it’s a healthy grain free treat.

Ingredients:

3 Pastured Eggs (room temperature)

¼ Cup Raw Honey (if solid, melt to a pourable consistency)

1 Cup of Sunflower Butter (other nut butters work too, Cashew, Almond, etc.)

1 Medium Overripe Banana

3 TBS. Cocoa Powder

½ tsp. Non-Aluminum Baking Soda

1/3 Cup Chopped Dark Chocolate

1 tsp. Lemon Juice (from an organic lemon)

Preheat oven to 350 degrees Fahrenheit.

Note: You can use your stand mixer or hand mixer with large bowl for this recipe.

Add eggs, honey, sunflower butter, banana, cocoa powder, baking soda, and chopped chocolate in the bowl and blend.

When well combined add lemon juice and blend till combined.

Fill greased muffin tins 2/3 full with batter and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

This recipe makes 12 regular sized muffins or 24 mini muffins. These muffins also freeze well, a big plus in my book!

Cooking Class on June 5th

2011-05-25T19:18:00.000-04:00

I know, I have not been diligent about posting information for my upcoming cooking classes....I apologize. For those readers who are local, our next class is scheduled for June 5th, 2011. This class focuses on healthy nutrient dense recipes that are simple to prepare and perfect on hot summer days. Our menu: a chilled vegetable soup, a healthy sauce for fish or poultry, and for my chocolate loving friends; a rich chocolate pudding that is grain free, casein free and free of refined sugars.

Space is limited and registration for this class closes on June 1st. If you are interested in attending please send an e-mail with contact information (e-mail address and phone number) to gfclasses@gmail.com.

Please note: This class is Nut Free. Allergens used in this class include: Coconut, Fish, and Eggs.

Update: Gluten Free Sunscreens

2011-05-09T06:26:00.000-04:00

Summer is almost upon us, and that means we’ll be spending more time in the sun. We all know that overexposure to the suns rays can cause skin cancer, but so can the chemicals found in sunscreens. For those that suffer from allergies or sensitivities, finding a safe sunscreen can be difficult. Read on to find out which sunscreens are allergy friendly and the least toxic to apply to your skin, and the skin of your children.

Gluten Free Conference in Charlotte, North Carolina

2011-05-02T14:38:00.000-04:00

Dear Friends,

I have returned from the Gluten Free Conference that was held in Charlotte, North Carolina this weekend. It was a wonderful experience and I had the opportunity to speak with many of the Vendors, and several of the Speakers, (including Dr. Alessio Fasano, and Dr. Peter Osborne). I met some exceptional people and was truly touched by their personal stories and their struggles with gluten.

I could write blogs about my conference experiences; however, my goal is to disseminate information that you will find helpful. I am asking that you provide suggestions on topics that are of interest to you. I of course will continue creating and posting healthful recipes, but would also like to use this forum to share information that impacts the lives of those with Celiac Disease and Gluten Sensitivities.

Be well, and continue to achieve health without gluten and grains,

Laura

Grain Free Almond Cake

2011-04-27T07:07:00.000-04:00

While this cake is not suitable for my friends with nut allergies, it is a wonderful grain free cake that can be made without casein. This is the type of cake that is frequently found in bakeries and cafes in Europe; a moist and dense cake that is not overly sweet, reminiscent of Marzipan. I found this recipe, which was submitted by Ann, on the Tropical Traditions website. My version reduces the sugar and adds in more extracts, but the final product is always enjoyed by those I serve it to. You can dust the cooled cake with a bit of grain free powdered sugar, or just serve it plain, either way it is delicious.

¼ Cup Pastured Butter

¼ Cup Organic Virgin Coconut Oil

3 Large Pastured Eggs (room temperature)

Juice from ½ of a Fresh Organic Lemon (should yield approximately 1 TBS)

¼ Cup Raw Milk (or Coconut Milk if you are Casein Sensitive)

Zest from 1 Organic Lemon

¾ Cup Raw Organic Sugar

3 teaspoons Organic Almond Extract

1 teaspoon Organic Vanilla Extract

2 Cups Blanched Almond Flour (firmly packed)

½ Cup Organic Unsweetened Shredded Coconut

1 teaspoon Non-Aluminum Baking Powder

Pinch of Salt

Pre-heat oven to 350 degrees F.

Grease a pan with coconut oil or palm shortening (NOTE: I used a Rehrucken pan, which is also referred to as a Moravian loaf pan, but any loaf pan that holds at least 3 cups of liquid works fine for this cake).

Wash, and zest (or finely grate) the lemon rind from the lemon.

In a small bowl combine almond flour, unsweetened coconut, baking powder and salt.

Warm butter and coconut oil until it’s a little past softened (just slightly melted).

Blend butter and coconut oil together and add lemon zest, lemon juice, almond extract eggs, and milk, blend in a bowl with a hand mixer until well combined.

Mix in the dry ingredients until well combined.

Pour batter into pan and smooth the top so that it is even.

Bake for 25-30 minutes. Place aluminum foil loosely on top to prevent the edges from burning.

Bake the cake for another 25-30 minutes or until toothpick comes out clean.

Allow the cake to cool in the pan for 30 minutes before unmolding.

Simply Delicious (and easy) Chocolate Mousse

2011-04-22T19:49:00.000-04:00

Well, in all honesty I had planned to post a recipe earlier today for a Lemon Coconut Flour Cake with Lemon Marshmallow Frosting, unfortunately, the weather was not cooperating and my frosting turned out looking like shiny white fondant….darned humidity! Kitchen disasters happen, and this definitely classifies as a disaster! To make it up to you I am posting a recipe for a very simple yet elegant Chocolate Mousse. I admit, I am not a chocoholic, but I think this is perfect, more dense than mousse made with whipped cream, this recipe yields a desert that is not too sweet and not too rich. The recipe is also free of grain, casein, and nuts….bonus! I wish I could take credit for developing this luscious treat, but it comes from Dorie Greenspan’s cookbook, Around My French Table. The cookbook is fabulous and the photography is stunning, I am inspired each time I open the cover. This mousse can be put together quickly and let’s be honest, chocolate mousse is impressive. I have made a few tweaks to the original recipe, adding a little extra chocolate and my homemade vanilla extract to round out the flavor. Feel free to make your own version of this mousse, maybe a bit of coffee to make a mocha mousse, or organic orange or organic peppermint extract? However you make this chocolate mousse, I hope you enjoy it.

Coconut Flour - Savory Version

2011-04-13T06:59:00.000-04:00

Thanks for all the wonderful comments I received on my recent post: Coconut Flour Cherry Muffins. I was inspired to create this new grain free, nut free recipe by my friend Nicola. She suggested a savory version of the muffin would be a wonderful treat. A few modifications to my original recipe produced a hearty and healthy coconut flour muffin with substantial flavor.

Coconut Flour Muffin: Savory Version

I am particularly fond of Rosemary, and chose to use it for the savory version of this muffin. Remember, your spice rack is nature’s medicine cabinet containing remedies that have been used for thousands of years. Rosemary is particularly useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks (my Mother used to make a tea with rosemary when I suffered asthma attacks as a child…it did help). In addition, rosemary has been shown to increase blood flow to the brain, and improving concentration. I always add extra rosemary to the D-Man’s diet after he has been glutened, it helps with the symptoms of “brain fog”.

With summer fast approaching muffins make a great accompaniment with dinner; especially when that dinner may be light, for instance, a salad. Be creative, I’d love to hear about your version of Coconut Flour Muffins.

Coconut Flour Muffins: Savory Version

½ Cup Coconut Flour

½ tsp. Celtic Sea Salt

½ tsp. Baking Soda

¼ tsp. Baking Powder

6 eggs

1 tsp. Raw Honey (melted) or Coconut Nectar

1/3 Cup Coconut Oil (melted)

½ Cup Grated (and packed) Parmesan Cheese (plus extra for sprinkling on top)

1 tsp. Organic Onion Powder

½ tsp. Organic Ground Sage

2 tsp. Organic Virgin Olive Oil

2 TBS. Finely Chopped Fresh Rosemary

Freshly Ground Pepper to taste.

Preheat oven to 350 degrees F.

In a small bowl, combine coconut flour, salt, baking soda and baking powder, onion powder, sage, rosemary and pepper.

In a large bowl mix the eggs, honey/coconut nectar, coconut oil and olive oil until well blended.

Mix the dry ingredients into the wet with a hand mixer.

Place batter in a greased muffin tin or use paper liners for your muffin tins.

Bake in preheated oven for 20-25 minutes. Take them out and let them cool 5 minutes before serving.

Coconut Flour Cherry Muffins

2011-04-11T07:21:00.000-04:00

Coconut Flour Cherry Muffins

I am continuing to focus on Coconut Flour recipes for my friends who are grain free and have nut allergies. Coconut Flour has been a staple in my pantry for several years; it’s great way to get fiber into your diet. Coconut Flour contains more fiber than any grain flour, a whopping 58%! For those wondering, whole wheat flour contains 14% fiber, while wheat bran typically contains 27% fiber. Coconut Flour is well tolerated by those with allergies, as coconuts are not nuts, they are Drupes (other drupes include peaches and olives). An added benefit of Coconut Flour is that it contains 14% coconut oil which is high in Lauric Acid. The oil of coconut is a medium chain fatty acid (MCT) which forms into monolaurin in the human body. Lauric acid and monolaurin have many heath benefits to include antiviral, antimicrobial, and antibacterial properties (more on that in a future post). The remaining 28% of Coconut Flour consists of water, protein, and carbohydrate. The recipe I am sharing today should actually be called Coconut Berry Muffins as you can substitute the berries of your choice and have a delicious, high fiber breakfast or snack. Since berries are not yet in season I pulled some organic cherries from the freezer to make these muffins.

Brownies: Grain Free, Nut Free and Egg Free

2011-04-01T11:09:00.000-04:00

While these Brownies are free of grain, nuts, eggs, and refined sugar they are not short on flavor. This recipe yields a rich moist brownie that is not overly sweet.

Grain Free Berry Tart

2011-03-29T07:50:00.000-04:00

Grain Free Berry Tart Sweetened with Organic Coconut Sugar

Not too long ago I was introduced to Michelle Kazukaitis and Pauline O’Sullivan. Together these talented women have combined their energies and developed a website specifically for those with food allergies and intolerances. www.theallergymenu.com is a site to behold; this online resource is a valuable tool for those living with one or multiple food allergies or intolerances. Access to the site is free and quite unique, as its search engine enables you to sort recipes eliminating multiple allergens with one click.

GF Cooking Class

2011-03-15T08:27:00.000-04:00

For my local readers:
The next Gluten Free Cooking Class will be held on Sunday, March 27th, 2011 at 1:30pm. The cutoff date for Registration is Wednesday, March 23rd. Space is limited for this class, so if you are interested in attending please sign up as soon as possible. Send an e-mail with your contact information to: gfclasses@gmail.com and a space will be reserved for you. Please note that registration is on a first come first serve basis.

What Is Crisp And Red, But Not An Apple?

2011-03-14T07:36:00.000-04:00

I do not like to iron clothing, it has always been my least favorite household chore. Erma Bombeck once said "My second favorite household chore is ironing. My first favorite being hitting my head on the top bunk bed until I faint", I agree with her wholeheartedly! Unfortunately there are times when ironing is necessary, I certainly don't want the D-Man going out wearing a shirt that looks like he wore it to bed. On a recent rainy day I decided to break out the ironing board, iron, and a new bottle of organic sizing to press the clothing that was beginning to pile up. But, have you ever wondered about the ingredients in that bottle or can of “Starch”, you guessed it, gluten! The next day we went out, and while the D-Man looked crisp and handsome, he wriggled all day long. It did not dawn on me that his “itchy witchy’s” were caused by the organic sizing I had dutifully sprayed on his shirt the day before. It was not until the shirt was removed that evening that I realized that his skin was bright red, and he was covered with angry welts!

Marie-Helene’s Apple Cake (Sans Grain, Sans Nuts)

2011-03-07T07:30:00.000-05:00

I am always searching for recipes to share with you; of course they must be made from healthy ingredients, and free of grains. The recipe I am sharing with you today is one I adapted from Around My French Table, a book that I have been salivating over in recent months. Authored by Dorie Greenspan, this book celebrates French home cooking and the photographs are absolutely stunning! Dorie is a part-time resident of Paris, France and the recipes in this book focus on what French people really eat at home. The D-Man requested that I make this cake after seeing the photograph, and how could I refuse. I removed the all-purpose flour, refined sugar, and a few tweaks later had a beautiful cake that Dorie refers to as “Marie-Helene’s Apple Cake”. The cake produced has a moist crumb, and is not overly sweet. The recipe sounds tedious, but I assure you it is not difficult to make, a whisk and spatula are the only tools you need to make this beautiful cake.

Gluten/Grain Free Cooking Class

2011-03-04T14:38:00.002-05:00

It was requested during a recent lecture that I make information available through this blog for my upcoming cooking classes. I know that several of you were unable to attend our last class due to schedule conflicts, and I've been asked to offer the class again. The Grain Free Chocolate Lovers Class will be held on Sunday, March 13th, 2011 at 1:30pm. We'll be making Peppermint Patties, Grain Free Chocolate Cake with Chocolate Ganache, and Quick and Easy Chocolate Chip Cookies.

To register for this class please send an e-mail with your contact information (name and phone number) to: gfclasses@gmail.com. Space is available on a first come first serve basis, so please register early as class size will be limited.

Looking forward to seeing those who can attend on March 13th.

Laura

Home Made Corn Free/Grain Free Baking Powder

2011-03-03T16:29:00.000-05:00

Yesterday I was involved in an exchange on-line that made me realize that many people are not aware that most store bought Baking Powder contains cornstarch. While not a problem for many, baking powder can be dangerous for those with Corn Allergies, or problematic for those who adhere to a Grain Free Diet.

When we went grain free I started making my own Baking Powder. To date nobody has noticed a difference in my baked goods. I mention this because as a rule, commercially available baking powder is “double-acting”, meaning the leavening gasses (carbon dioxide) are released on contact with moisture and again during baking. Single-acting baking powder (a.k.a. Tartrate) releases the gasses as soon as it comes in contact with moisture, in other words the rising starts to occur as soon as the wet ingredients are added to the dry ingredients. To achieve the best results with home made baking powder make sure your pans are prepared, the oven is preheated, your dry ingredients are well combined, and the wet ingredients have been mixed separately. The following recipe has never let me down (no pun intended), and if you do a lot of baking the recipe can be doubled or tripled.

1 tablespoon non-aluminum baking soda

2 tablespoons cream of tartar

2 tablespoons starch (arrowroot, tapioca or potato)

Place all ingredients in a bowl.

Mix well.

Store in an airtight container (preferably in a cool, dry place).

Replacing C12H22O11: Sweeteners, Natural Alternatives

2011-02-28T12:42:00.000-05:00

Pictured in back row, left to right: Raw Honey, Coconut Nectar, Liquid Stevia, and Yacon Syrup. Pictured in bowls clockwise from top: Coconut Crystals, Maple Sugar, Maple Syrup, and Sucanat.

C12H22O11 is also known as sugar, and the average American consumes 115 pounds of this sweet stuff annually! This number seems staggering, but when you read labels carefully you will find that sugars are in just about everything lining the shelves of our supermarket; soup, nuts, catsup, bottled salad dressings, breakfast cereals, and even most mayonnaise and mustard. Since it is impractical to avoid all sugars (this is especially true if you have children), think about your options the next time you reach for that canister of refined white sugar in your pantry. The following natural sweeteners provide some healthful benefits and will still satisfy your sweet tooth, naturally!

Gluten Free Personal Care Products

2011-02-14T07:33:00.000-05:00

I was giving a lecture the other evening and one of the attendees asked about lotions. Personal care products can be challenging when going gluten free. I remember the many mistakes that I made, and how the D-Man paid the price for my mistakes, welts and rashes were commonplace. In the United States, the labeling of Cosmetics and Personal Care Products is the responsibility of the FDA. Unfortunately, these products do not have to adhere to the same labeling standards as the foods we eat; even though we are applying them to the largest organ of our body...our skin. It can be confusing sorting through personal care products since gluten has many different names. While it might be a no brainer if you see Wheat Starch listed as an ingredient, would you know that STEARYLDIMONIUMHYDROXYPROPYL was a wheat derived product? When we began our gluten free diet Tocopherols, or Mixed Tocopherols caused the greatest confusion. I would use one product successfully, yet another product would cause a reaction. I began to research this ingredient which is typically labeled as Vitamin E. I found that tocopherols are frequently derived from Wheat and Oats; but could also be obtained from the nuts and oils of Peanuts, Walnuts, Hazelnuts, Sunflowers, and Olive Oil. I also found that most manufacturers did not list the source of orgin for their "Vitamin E". My advice is to contact the manufacturer if you have questions about the ingredients listed on the label, either through their websites or via their toll free numbers. I have compiled the following list, and while it is by no means complete, it does provide examples of some of the most commonly used gluten ingredients in personal care products:

Gluten Free Doesn't Always Mean Being The Designated Driver.

2011-02-04T08:46:00.000-05:00

Galileo once said “Wine is sunlight, held together by water.”

What types of alcoholic beverages are Gluten Free?

Tapioca, it’s not just a Thickening Agent

2011-01-31T08:32:00.000-05:00

Naturally grain free, tiny bubbles of joy that are sure to put a smile on the faces of young and old alike!

Is your Olive Oil too Hot to Handle?

2011-01-26T06:45:00.000-05:00

Is your Olive Oil too Hot to Handle? If you are using Olive Oil to cook you may be doing more harm than good.

Olive Oil, is a shelf stable monounsaturated fat which contains 75% Oleic Acid (an Omega 9 Fatty Acid), 13% Saturated Fat, 10% Omega 6 and 2% Omega 3’s. While Olive Oil is one of the more healthy fats in our diet, it looses many of those benefits when heated. I am frequently asked how hot is too hot when cooking with Olive Oil. To answer the question we need to realize that all fats and oils have what is referred to as a smoke point; this is the point where the oil begins to break down or decompose. When this occurs the oil begins to smoke, discolor, and can impart an unpleasant taste to the foods being cooked.

The smoke point of olive oil varies with its quality, but as with most monounsaturated fats, olive oil is best used for salad dressings, or cooking at low to moderate temperatures. Many manufacturers list smoke points for their olive oils, and while these temperatures might be correct, the temperatures are frequently too high to preserve the nutrients (especially the polyphenols) found in olive oil. Oxidation of the polyphenols found in olive oil, as well as acrylamide formation, can occur at cooking temperatures as low as 300 degrees Fahrenheit. For these reasons, I recommend a much stricter heating standard involving very little or no heat to enjoy the benefits of olive oil.

Olive oil is light sensitive so when purchasing look for oil in a dark bottle and keep it in a cool, dark, and dry place. Higher quality oils may also look murky or cloudy which means that they have not been filtered….this is a good thing! Now we have what I refer to as label confusion…which olive oil should I buy?

Extra Virgin or Virgin Olive Oil means that the oil was produced by use of physical means, chemicals have not been used to extract the oil. This type of oil is also frequently labeled as “cold pressed”, meaning that no heat or minimal heat has been applied during the extraction process. When cooking with a high quality Extra Virgin Olive Oil the smoke point, is usually between 320-350 degrees Fahrenheit.

Pure Olive Oil or those labeled Olive Oil are typically refined oils. This means that the oil has been chemically treated to neutralize strong flavors, and the acid content. The smoke point is a bit higher for these oils, typically around 400 degrees Fahrenheit.

Olive Pomace Oil is frequently sold in the United States as Light Olive Oil, and the label may even mention high heat cooking. This oil is chemically extracted from the olive pomace (the solids that remain after the olives are pressed). This process requires the use of heat and solvents, typically hexane, and has the highest smoke point, approximately 450 degrees Fahrenheit. Olive pomace is frequently used by the food industry because of its higher smoke point.

My suggestion, and a good rule of thumb - enjoy that olive oil in home made salad dressings, tossed into your gluten free pasta (after it has been cooked), or for sautéing or light stir frying. Eat well and be well.

Grain Free Pizza Crust

2011-01-24T08:36:00.000-05:00

Are you gluten and grain free and yearning for pizza? Here is a simple recipe for a healthy pizza crust that is a crowd pleaser!

Read more »

The Almond Flour Debacle

2011-01-20T18:51:00.001-05:00

Sometimes failures are successes in disguise; take, for example, my Almond Butter. I started my day with good intentions, to make a batch of almond flour from crispy whole almonds.

Is Chocolate Good For You?

2011-01-05T08:45:00.001-05:00

Studies have found that indulging in a bit of chocolate from time to time (especially dark chocolate) is actually good for you. Research has shown that the quality and quantity of antioxidants in chocolate is relatively high when compared to other high-antioxidant foods. Chocolate contains flavonoids, a type of polyphenol antioxidant. Consuming polyphenols has been associated with the reduction of inflammation (such as with coronary artery disease).

Almond "Crispy Nuts"

2011-01-04T14:02:00.001-05:00

People with Celiac Disease or those with Gluten Sensitivities adhering to a gluten or grain free lifestyle usually incorporate a substantial amount of nuts into their diet. Nuts are a wonderful source of Protein, Vitamin E, Folate, Omega 3 and 6 fatty acids, Calcium, Iron, Potassium and Magnesium; however, the downside is that nuts can be difficult to digest. Nuts contain Phytic Acid, also known as phytates which are not digestable for humans or non-ruminants. This is because we do not produce the digestive enzyme, phytase. When chelated, nuts can act as an enzyme inhibitor, binding with the minerals (mentioned above) and preventing them from being absorbed by our bodies. This is very important for those with Celiac Disease who may already be suffering from depleted stores of vitamins and minerals. Phytic Acid is also one of the reasons people get tummy aches or intestinal distress after consuming nuts.

To remove Phytic Acid, nuts should be prepared by soaking in an acid medium (sea salt) and sprouting. This technique is frequently referred to as “Crispy Nuts”. The following recipe is for almonds, a staple in our home, but other nuts can also be crisped.

Almond Crispy Nuts

3 cups of organic almonds with or without skins (we prefer without skins)

1 tablespoon sea salt

Filtered water (enough to cover the nuts)

Mix almonds and sea salt in a glass bowl and cover with filtered water. Leave in a warm place for at least 7 hours or overnight. Pour out the water by draining the nuts in a colander. Spread nuts on a stainless steel baking pan (I use my jelly roll pan) and place in a warm oven for around 24 hours (no more than 150 degrees Farenheit). Stir occasionally, until completely dry and crisp. Store in an airtight container, or freeze for later use in an airtight container.

NOTE: My oven only goes down to 170 degrees Farenheit. In this case the phytic acid is broken down, but any of the beneficial enzymes will be cooked off. If you own a dehydrator that can be used to dry the nuts, and will not tie up your oven for 24 hours. Worse case scenario you can skip the step of drying in the oven/dehydrator, soaked nuts are still better for you than un-soaked nuts, and you are removing the Phytic Acid.

Grain Free Chocolate Cake with Ganache

2010-12-26T16:59:00.005-05:00

Yesterday was Christmas, and in our home that calls for a special meal and desert. Each year it becomes more challenging as we eliminate more foods from our diet. First we were gluten free, then, we eliminated all grains (since all grains contain gluten). We’re now on a diet that eliminates all grains, refined sugars, fruits and casein. Since the house has been void of sweets recently I decided a treat was in order. The D-Man (our little chocoholic) requested Chocolate Cake with Chocolate Frosting to round out our Christmas meal.

Grain Free Muffins

2010-12-19T09:26:00.001-05:00

It’s Sunday morning on the mountain, and not a creature is stirring at 5:30am, except for the Momma. I’ve been mulling over a recipe for grain free muffins for some time, but not being a muffin fan have been less than enthusiastic about taking on this project. I receive requests for muffin recipes frequently, so I wanted my version to be a healthy option for those who like to have those grab and go breakfasts or snacks. The challenge was developing a muffin high in protein that would not sit like lead in your stomach.

This morning the recipe came to me. The consistency is dense, and moist, and the muffins contain no grains or refined sugars. I think these muffins would be better with the addition of fruit, but that is currently off limits for the D-Man. To add a bit of flavor, I sprinkled in a bit of organic ground cinnamon and organic ground ginger….Presto, Muffins!

Grain-Free Muffins
2 ½ Cups Almond Flour or Almond Meal
3 Large Pastured Eggs (at room temperature)
4 Tablespoons of melted Pastured Butter
¼ Cup of Raw Honey
½ teaspoon Baking Soda
¼ teaspoon Sea Salt
1 Tablespoon Vanilla Extract

Preheat Oven to 325 degrees
Prepare muffin tin with liners, or grease tin with Coconut Oil
Mix all ingredients until smooth and pour into prepared muffin tins
Bake for 25 – 30 minutes

Primal Sandwich Bread

2010-10-27T15:34:00.001-04:00

It has been warm and horribly humid the past few days, and the thought of baking a loaf of grain free bread makes me wilt. I usually set aside a day to bake multiple loaves of bread so that I always have a few loaves in the freezer. Unfortunately, when I opened up the freezer this morning it was bare of grain free bread, oops! The D-Man was asking for a sandwich for lunch, and I had that beautiful mayonnaise that I prepared yesterday. I decided to whip up some Primal Bread. This recipe was created by Shelly who has a really interesting blog, http://thisprimallife.com. Shelly and her family follow a Primal Diet, frequently referred to as the Caveman Diet. Since grains were not eaten by caveman, this primal bread is a healthy and safe alternative for those who are gluten and grain free. This bread is cooked like a pancake and keeps beautifully in the refrigerator for several weeks. Just keep the primal bread in a sealed container or ziploc bag. You can also serve this for breakfast in the morning topped a bit of maple syrup, an interesting twist on pancakes. So, if you are in a pinch like I was today, or you just want to try something a bit different, this recipe is worth a try.

Ingredients:
4 pastured eggs
2 cups organic baby spinach (packed)
1/4 cup organic shredded unsweetened coconut
1/4 cup organic raw almonds
sea salt and pepper to taste

Directions:
Combine all ingredients in a blender and blend until smooth.
Allow the mixture to sit for about 10 minutes to thicken.
Melt butter or coconut oil in a frying pan (just as if you were making pancakes).
Pour enough batter onto the skillet to make a pancake that is roughly 5 inches in diameter.
Cook over medium heat until firm enough to flip (about a minute and a half).
Flip and cook until cooked through, about 1 minute.

Home Made Mayonnaise

2010-10-26T12:14:00.001-04:00

While I usually post recipes for yummy grain free deserts, today I’m posting a recipe for home made mayonnaise. I know, most of you are thinking it is so convenient to grab a jar off the grocery store shelf, but take a look at the ingredients label of a name brand mayonnaise: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, NATURAL FLAVORS, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY)…Yuk!!! When you are on a gluten free diet you must also be aware that many of these commercial mayonnaise products contain gluten, remember to always read your labels.

Real mayonnaise is simple to make and adds valuable enzymes to your diet, most importantly Lipases. Lipases perform an essential role in the digestion, transport and processing of dietary lipids (e.g. triglycerides, fats, oils). We use Whey in our mayonnaise, which not only is a natural preservative, but it imparts healthful benefits. Whey protein is an excellent source of essential amino acids, including leucine which promotes protein synthesis and muscle growth. Whey also helps maintain a healthy immune system by increasing the levels of glutathione in the body. Glutathione is an anti-oxidant required for healthy immune support.

Many mayonnaise recipes call for Olive Oil, and this is what my Mother used when I was growing up. I personally find the taste to be too strong, so for a milder flavor substitute Sunflower Oil. You will still have a flavorful mayonnaise for salads, dressings, or sandwiches. My husband’s favorite version of home made mayonnaise calls for bacon grease which imparts a slightly smoky flavor.

Without further adieu here is my super simple home made mayonnaise recipe:

1 Pastured Egg Yolk
¾ teaspoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
Sea Salt and Freshly Ground Pepper
½ cup Sunflower Oil or Liquid Bacon Grease (not hot)
1 Tablespoon Whey (optional)

In a food processor, blender, or using my favorite kitchen gadget…an immersion stick blender, mix the egg yolk, mustard, lemon juice, salt and pepper until combined. Add whey (if using) and mix to incorporate. Add sunflower oil or bacon grease and mix for approximately 2 minutes.

If using whey, cover the mayonnaise tightly and leave out at room temperature for 7 hours, then refrigerate.

Without whey, cover and refrigerate mayonnaise immediately after making. Mayonnaise without whey will keep for about 2 weeks in the refrigerator.

Carrot Pudding

2010-10-20T14:29:00.001-04:00

We have successfully established the Elimination Diet in our home (yet again). Recently my world was shaken when we were told to eliminate all fruit, chocolate (the D-Man’s favorite treat) and re-eliminate Raw Milk and Raw Heavy Cream. In my never ending quest to provide wholesome meals and treats for my family, and for you (my gentle readers) I stumbled across a blog about real nutrient dense foods. I hope that all of you take the time to read and follow this blog; The Organic Spark (http://organicspark.blogspot.com). The writer, Molly, is a Real Food Chef, Cookbook Author, Real Food Advocate, and Member of Weston A. Price. While Molly uses Whole Grains in her recipes there are many that can be modified for those of us who are grain free. I modified Molly’s Carrot Pudding recipe to make an Autumnal Carrot Pudding free of grains, casein and fruit.

Ingredients:
1 ½ Cups of Organic Coconut Milk (surprise, one 13.5 oz can is 1 ½ cups)
1/3 cup Organic Maple Sugar (maple syrup in a crystallized form)
A pinch of Sea Salt
1/2 cup Fresh Squeezed Carrot Juice (strained of pulp)
3 TBS Tapioca Starch
2 Pastured Egg Yolks
Dash of Organic Ground Ginger
Dash of Organic Ground Cinnamon

Directions:
In a small pot over medium heat, combine coconut milk, maple sugar, and sea salt. Stirring frequently, heat to a near simmer. The liquid will begin to steam. Use caution not to scald the milk.

While warming the milk mixture, in a small bowl, combine carrot juice, tapioca starch ground ginger, ground cinnamon, and egg yolks. Whisk until well combined.

When milk mixture is very warm, add well-whisked carrot juice mixture to the milk. Whisk constantly, until thickened, approximately 5 minutes. Remove from heat.

Immediately pour into 4 small dishes or ramekins. Serve warm or chill for serving.

The D-Man, (my official taste tester) scraped the bottom of the pot after the ramekins were filled. We have an overwhelming Two Thumbs-Up Rating for this healthful desert. The warm orange color and the hint of ginger and cinnamon give this desert a flavor of Autumn. Many thanks to Molly for creating this wonderful desert that will surely become a staple in our home.

Still Searching For The Perfect Protein Bar....O.K. I Will Settle For Good

2010-10-11T14:44:00.000-04:00

Many of you know that I have been scrambling to create a healthful snack bar for more than a week. To date none have excited the D-Man, and that is the goal. I have spent hours in my kitchen (a.k.a. the lab) searching for protein bar nirvana. Yesterday I determined that nirvana did not exist, I felt defeated. I have a limited number of ingredients which I can use, and even the red hawk perched in the tree outside my kitchen window seemed to be mocking me. I gave up for the day but was determined that I would create a protein bar without grains, legumes, refined sugars, casein, and fruit.

Today is a new day, and it is supposed to be hot…almost 90 degrees on the mountain! High altitude baking when it’s hot and humid doesn’t work well, so I got started early. I came up with this recipe in my half state of sleep at 3:00am. The goal: create something that tastes good and can be thrown into a backpack or purse without melting or crumbling. The snack bar needs to be high in protein, good fats, fiber and satisfying for a 7 year old child.

I pulled out the handy dandy Kitchen Aid and threw the following ingredients into the bowl:
½ Cup Melted Coconut Oil,
½ Cup Coconut Flour (I didn’t bother to sift the flour)
¾ Cup Dried Unsweetened Organic Coconut (Shredded)
3 Large Pastured Eggs
½ Cup Chia or Flax Seed (I used ground Chia Seeds)
4 TBS Sweetener (Maple Syrup, Honey, Yacon, or Agave Nectar
1/8 teaspoon Sea Salt
½ Cup Thinly Sliced Almonds

Preheat oven to 375 degrees.
Grease a baking sheet with coconut oil.
Mix all ingredients together until well combined.
Scoop mixture and form into a bar shape by patting the dough with your fingers.
Bake for 12 minutes and move to a cooling rack after setting for a few minutes.
This recipe made 12 bars approximately 3 x 1.5 x 1 inch.

Please note, this bar is not sweet so for those of you with a sweet tooth this would not be an appropriate snack. I can assure you that these bars are incredibly healthy and the D-Man gave them a thumbs up. Maybe not Nirvana, but I’m not complaining. I believe that this recipe will be very forgiving, so be creative and add nuts, seeds, dried fruit, cocoa powder, etc.

In Search Of The Perfect Protein Bar.....Still!!!

2010-10-10T11:13:00.000-04:00

It is Sunday morning on the mountain; the sun is shining, the animals sleeping. The D-Man and Daddy have gone for a hike in the Shenandoah Mountains. I wish I could have packed a wholesome protein bar to give them energy for their trek, but alas I have not yet found protein bar nirvana. Instead, I made them a hearty breakfast and sent the boys off with nuts and filled BPA Free Water Bottles. Trying to create a protein bar sans grain, sugar, casein, and fruit should not be so difficult, yet the perfect recipe is eluding me at the moment. The red hawk sitting in the tree outside my kitchen window seems to be mocking me. I have spent countless hours this week conjuring up ideas in my mind and mixing up batches of concoctions that have lacked consistency or flavor or both.

I will go for what I know and create a high protein cookie that should put a smile on the faces of my hikers when they return home. Since the weather is going to be warm, I think that something with a tropical flavor would be appropriate. Almond flour cookies with diced ginger and macadamia nuts should do the trick. Tomorrow is another day, another opportunity to create the perfect protein bar.

Snack Cake….In search of a high protein snack.

2010-10-04T13:54:00.000-04:00

Day number two on our no Salicylate Diet leads me to create a snack cake that excludes grains, sugars, casein and fruit. I tried baking collard greens and passing them off as a snack food, but the D-Man wasn’t buying it. Thankfully, our golden retriever found them to be tasty.

Back to the kitchen to develop something to tantalize a 7 year olds taste buds. I came up with the following recipe which is based on a breakfast bar developed by Elana Amsterdam. Elana’s contains fruit, but since we are on a fruit hiatus I opted to use extra seeds and nuts. *** NOTE *** I soak my seeds and nuts to make them easier to digest.

Ingredients:
1 Cup blanched almond flour
¼ Cup tapioca flour
¼ teaspoon baking soda (I used a scant ½ teaspoon since the humidity was high)
¼ teaspoon sea salt
¼ Cup melted virgin coconut oil
1 Large pastured egg, whipped
¼ Cup raw honey
2 teaspoons vanilla extract
¼ teaspoon ground organic cinnamon
A scant ¼ teaspoon ground organic ginger
Dash of ground organic cloves
½ Cup unsweetened shredded coconut
¼ - ½ Cup finely chopped pecans
¼ - ½ Cup sunflower seeds
¼ - ½ Cup pumpkin seeds
¼ - ½ Cup almond slivers or slices

Directions:
Preheat oven to 350 degrees
Grease an 8x8 glass pan with coconut oil
Mix almond flour, tapioca flour, baking soda, spices and sea salt in a small bowl and combine.
In a medium sized bowl whip egg. Add melted coconut oil, honey, vanilla extract and mix to combine.
Add dry ingredients to wet ingredients and stir to combine.
Add nuts and seeds and stir well to incorporate into the batter.
Place mixture into the greased 8x8 pan and using wet hands pat dough down evenly.
Bake for 20 minutes or until browned and edges begin to pull away from the sides of the pan. Cool in pan and cut into squares to serve.

The consistency is very cake like, albeit a bit crumbly. High in protein, this would be a great option for breakfast or for an after school snack.

Creating a Snack Bar

2010-10-04T08:28:00.000-04:00

While I don’t have any problems creating a nutrient dense bone broth, protein filled, grain and sugar free cookies, or even grain free pies, I hit a road block this week. A few weeks ago during routine testing we found that the D-Man’s histamine levels were elevated, O.K., they were off the charts. Allergy testing confirmed that he was allergic to aspirin, or the component of aspirin known as Salicylates. The testing also confirmed he was allergic to a certain mold that strangely enough is typically found on fruits and vegetables that the D-Man has always refused to eat. On Monday I met with one of our brilliant Doctors who had reviewed the test results, she recommended removing all fruits from the D-Man’s diet for at least 12 weeks. The reasoning behind the decision was simple….fruits are very high in Salicylates. She also recommended we remove all milk products. The Raw Milk we consume has never been a staple of our diet, yet I have incorporated it into our cooking, allowing the D-Man to have the occasional raw milk yogurt or very yummy raw whipped cream. Unfortunately, milk products (raw or otherwise) can be very inflammatory so we are back to having Mommy make Coconut Milk for those occasional treats.

I sat down with the D-Man after meeting with the Doctor and we discussed what we would be eliminating from his diet, and why we were doing so. The D-Man was not terribly concerned with the removal of milk; however, he is struggling with the removal of fresh fruits. In a particularly whiny and melodramatic moment he said “I can’t eat grains, I can’t have cheese, I can’t have fruit, I might as well just starve to death”. Part of me wanted to laugh, but the other part of me wanted to cry. I had just told my 7 year old that his diet would only consist of pastured meats, organic vegetables and certain nuts. I know through research that the Primal or Paleo diet is a very healthy way to live, but trying to explain that to a 7 year old takes a little work. The D-Man loves fresh organic fruits (apples, bananas, berries and melons) and we thought it was a healthy choice. Fruit makes a great snack when you are on the go, unless of course you are allergic to Salicylates! Eliminating fruits also means eliminating the only processed food in my pantry….snack bars. These were handy little packaged bars; organic, no sugar, Non-GMO, the ingredients were simply fruits and nuts. So, after mulling over the latest elimination in our diet my challenge is to create a snack bar that tastes good, is high in protein, contains no grain, casein, sugar or fruit.

My first attempt was a Raw Bar, which was met with a warm reception by the D-Man. Daddy thought it was good too, so we’re on the right track. I used melted coconut oil, organic almond butter, sunflower seeds, chopped pecans, and pumpkin seeds (of course all seeds and nuts are soaked, to make them easier to digest), sea salt, a scant quarter cup of blanched almond flour, unsweetened organic coconut flakes, vanilla extract, ground cinnamon, ginger, cardamom, and two teaspoons of raw honey adds a bit of sweetness. I just mixed everything up in a bowl and pressed it into a small cookie sheet coated with a bit of coconut oil. 20 minutes in the fridge and they were firm enough to cut into squares. My only concern is how these will hold up under warm weather conditions. While great out of the fridge these might wilt or melt in warm weather.

I’ll continue to work on recipes that might make wholesome snacks and share my successes and failures with you.

Grain Free, Sugar Free Banana Muffins

2010-09-07T09:21:00.000-04:00

This morning the D-Man was inspired by 3 overly ripe bananas in our fruit bowl…truly an anomaly in our home. Bananas are a hot commodity, and great way to start the day. Rich in B6, Folate, Choline, Vitamins A and C. Bananas naturally provide minerals that our bodies need; Potassium, Calcium, Magnesium, Phosphorus, Manganese, and even a dose of Omega 3’s and 6’s which are essential fatty acids.

So, what to do with these slightly browned beauties….The D-Man suggested we “whip up” a grain free, sugar free banana bread. He was inspired by our friend Chef Shane Kelly (www.chefshanekelly.com); her most recent video was healthy ideas for kids’ lunchboxes. Chef Shane is a Real Food Chef who just wants to remind us all to “Keep it Real Honey”! The D-Man never misses Chef Shane’s videos, and thought that she would approve of this banana bread for a breakfast on-the-go, or a healthy desert for a lunch box.

The D-Man and I went to work and our first attempt was a huge success. We developed a healthy, quick and easy recipe. We made one 8x4 glass loaf pan (the banana bread) and 6 regular sized muffins with the recipe below:

3 Cups Almond Flour (I used blanched almond flour for this recipe)
3 Overly Ripe Organic Bananas (mashed)
2 Organic Pastured Eggs (whipped)
3 TBS. Melted Coconut Oil or Organic Unsalted Pastured Butter (Melted)
¼ Cup Raw Honey
1 tsp. Non-Aluminum Baking Soda
½ Cup Organic Chopped Pecans
½ Cup Organic Raisins (we soaked ours in hot water to soften them)
¼ tsp. Sea Salt
½ tsp. Organic Ground Cinnamon
½ tsp. Organic Ground Ginger
¼ tsp. Organic Ground Nutmeg

Preheat Oven to 310 degrees Fahrenheit (no, this is not a mistake…I meant 310 degrees)
In a medium sized bowl whip the eggs with a fork
Add and mash the bananas into the eggs
Mix in Almond Flour, Coconut Oil (or butter), Salt, Baking Soda, Cinnamon, Ginger, Nutmeg, Honey, and mix well. (The D-Man was able to do this with a fork)
Add the Raisins and Pecans and mix until incorporated.
Pour into greased muffin tins and/or loaf pans (I use coconut oil to grease my pans).
Bake the Muffins for approximately 20 – 25 minutes
Bake the loaf pan for approximately 35 – 40 minutes

I can’t think of a better way to jump start your day, or give you a mid-day boost. Banana muffins/bread, full of vitamins, minerals and protein (and they’re kid approved)!

Grain Free Chocolate Cake

2010-07-23T08:04:00.000-04:00

To celebrate the D-Man’s Birthday I was planning to make a dense chocolate cake with coconut flour and 10 eggs. Unfortunately, Dominion Virginia Power had other ideas. The oven had just signaled the familiar beep to let me know that it had reached 350 degrees when the lights flickered and the house went dark. Not great timing for a power outage, but at least I hadn’t wasted 10 beautiful pastured eggs, and spent time sifting coconut flour.

I regrouped this morning when the power was restored. I was short on time so I decided to make a chocolate cake with almond flour. This is a simple recipe from “The Gluten Free Almond Flour Cookbook”. I made a few minor changes to the recipe, and whipped up a beautiful chocolate birthday cake for the D-Man in less than 45 minutes. As I mentioned, time was short, so instead of making a frosting I poured chocolate ganache on the cake. A dollop of raw whipped cream sweetened with a bit of honey, and for added color, fresh wild raspberries from the yard. The locals refer to these little red gems as “snake berries”. To be on the safe side I put on my tall boots before venturing to pick the little red beauties.

The cake recipe follows:

2 cups blanched almond flour
¼ cup unsweetened cocoa powder
½ teaspoon Celtic sea salt
½ teaspoon non-aluminum baking soda
1 cup agave nectar
2 large eggs
1 tablespoon gluten free vanilla extract

Preheat the oven to 350 degrees. Grease a 9-inch round cake pan with grapeseed oil and dust with almond flour.
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda.
In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Whisk until well combined. Stir the wet ingredients into the dry ingredients and mix until thoroughly combined. Scoop the batter into the prepared cake pan.
Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then frost and serve.

I modified the recipe a bit, greasing the pan with coconut oil, and dusting it lightly with Tapioca Starch. Since I knew I was going to top the cake with a dark chocolate ganache I substituted the agave nectar with raw honey. Using a scant ¾ cup of raw honey for the cake batter. I also decided to use a 7-inch round pan (because it was the first one I grabbed), and it came out beautifully.

Thankfully the recipe was forgiving and the D-Man enjoyed his Birthday cake with chocolate ganache, freshly whipped raw A2 cream, and snake berries.

Remember, you can have your grain free cake and eat it too!

Zucchini Bread, Grain and Sugar Free

2010-07-20T17:45:00.000-04:00

While the summer has been sultry, the zucchini have been prolific producers in my organic garden. Other vegetables have withered in this unrelenting heat, but not the zucchini. I have steamed them, broiled them, grilled them, and made (and frozen) batches of ratatouille.

This Sunday was not different, another hazy, hot and humid, day. A friend cajoled me to face the heat for a bit of window shopping in a nearby town. Feeling as withered as my garden we perused the little shops. Lovely linens, porcelain platters from Italy, and small Art Galleries featuring local artists. It was a much deserved respite from the routine, but the highlight of my day was running into “The Blushing Hostess” (www.blushinghostessentertains.blogspot.com). While the hostess and I chatted about the damage the heat has done in our respective gardens, she told me that she too has had a prolific crop of zucchini this season. She spoke of the many loaves of zucchini bread she has made, and I was inspired to create a version that was free of grains and sugar.

I remember making loaves of zucchini bread with my Mother when I was a child, so now it was a matter of finding the right blend of grain free substitutions. The following recipe produced a zucchini bread that is moist and wholesome, free of grains and sugar.

1 Cup of shredded zucchini (approximately 2 medium zucchini). Please Note: You will need to squeeze out the excess liquid using a tea towel or paper towels.
2 TBS Melted Coconut Oil (Butter or Ghee would also work)
4 Organic Pastured Eggs (at room temperature)
½ Cup of Raw Honey or Organic Raw Agave Nectar
2 teaspoons of Organic Ground Cinnamon
1 teaspoon of Organic Ground Ginger
½ teaspoon of Celtic Sea Salt
½ Cup of Tapioca Starch
½ Cup of sifted Coconut Flour
1 teaspoon Non-Aluminum Baking Soda
1 teaspoon Baking Powder
(Optional) ¼ to ¾ teaspoon of liquid Stevia (if you like your bread a bit sweeter)

Pre-heat oven to 350 degrees
Lightly grease a 8 ½ x 4 ½ bread pan (I used coconut oil)
Mix the above ingredients in a medium sized bowl
Pour mixture into prepared bread pan and bake for 45 to 55 minutes
NOTE: (a toothpick inserted into the center should come out clean)

I hope all of you enjoy making this staple bread of Summer, as much as my family has enjoyed eating it.

Grain Free Bread

2010-07-02T09:34:00.000-04:00

Living on a grain free diet can be a challenge; however it can provide innumerable health benefits. Statistics show that people suffering from Celiac Disease, Gluten Sensitivity, Colitis, and Chron’s Disease benefit from a diet without grains. Since my family suffers from Celiac Disease, I am always searching for, and developing new and healthy recipes for my grain free family.

Yesterday the weather was beautiful on our mountain; the heat wave had broken, and the humidity was low. For the first time in quite a while I wanted to bake, and of course the D-Man wanted bread. I had not yet developed grain free bread that I thought was worthy of sharing with you, but yesterday I made a loaf that was more than palatable. The one thing you must keep in mind is that without any form of gluten (all grains contain gluten); your bread will be dense. I will continue to search for ways to make bread with a lighter consistency, but till then this bread is a healthy and safe and tasty alternative. I slathered a slice with home made butter, but my friend Kathryn suggested Raw Goats Milk Cheese, and I believe that would be wonderful option!

Ingredients
3 ½ Cups Almond Flour
3 Eggs
¼ Cup of Butter (melted)
1 teaspoon Baking Soda
1 Cup of Plain Yogurt
½ teaspoon of Celtic Sea Salt
1 Tablespoon Flax Meal
Note: You can also add spices of your choice (I added about 2 teaspoons of organic Italian Seasonings and it was wonderful).

Preheat oven to 350 degrees
Grease Pan(s) lightly with shortening of choice (I used Virgin Coconut Oil).
Mix all ingredients together in a food processor for approximately 3 minutes.
Pour or spoon mixture into pan and spread evenly
Bake for approximately 45 minutes or until a toothpick inserted comes out clean.
Let cool in pan for at least 30 minutes.

NOTE: I used a glass 8x4 loaf pan and the size was perfect for this recipe.

Eat Real Food and Be Healthy,
Laura

Gluten Free Grain Free Treats: Shabtai Bakery

2010-06-21T10:24:00.000-04:00

For those who are looking for gluten and grain free goodies manufactured in a dedicated gluten free facility, Shabtai Gourmet has products for you. The family owned company based in Woodmere, New York makes more than 18 beautiful and delectable treats including Apricot Rolls, Lady Fingers, Ring Tings Cupcakes, Chocolate 7 Layer Cakes, and Chocolate Chip Biscotti. Shabtai also makes “Pread Crumbs”, a grain free bread crumb alternative, a staple in my pantry. All Shabtai products are Dairy Free, Peanut Free, Soy Free, Lactose Free, Casein Free, Corn Free, Trans- Fat Free, and Certified Kosher.

Once upon a time these products were only available in retail outlets during the Passover season. I, like many others eagerly awaited the arrival of Spring, and Shabtai products. I always purchased extra goodies to stock my freezer, their products freeze beautifully! While I am not an advocate of processed foods, (and usually do not purchase them for my family), Shabtai Bakery products are the exception. The D-Man who is ultra sensitive to grains has never had a reaction after ingesting their products, and they always put a smile on his face.

Now for the good new; Shabtai has recently expanded their production and will be providing these goodies year round. Shabtai products will be available through the following retail outlets:

Acme, Shoprite, Wegmans, Price Chopper, Woodmans, Hillers, and Wild By Nature. You can also order on-line (as I have done in the past) if these retail outlets are not located in your area. Their website: www.shabtai-gourmet.com.

Shabtai has also announced that it will now be offering Birthday Cakes! These will need to be ordered in advance from the retail outlets listed above, but for those who don’t have time to bake, they make a beautiful and safe option for Gluten/Grain Free Birthday Celebrations.

Enjoy the sweet life, you can have your cake and eat it too!

Strawberry Pie

2010-05-12T08:38:00.000-04:00

It's that time of year, Organic Strawberries are becoming readily available in your local grocery store. These beautiful red berries are full of Vitamin A, Vitamin C, Folates, Calcium, Magnesium, Phosphates, and Potassium. I am always searching for healthy recipes to share with you, and found this vegan version of Strawberry Pie filling created by Christel. This pie is free of gluten, grain, casein and sugar, but the finished product is heavenly. For those of us who are crunched for time (and who isn't these days), you can make this pie in less than 30 minutes....I know, I timed myself. This recipe is a favorite in our house and is destined to become a staple in our desert line up. The pie received a Two Thumbs Up Rating from the D-Man, so I hope you enjoy this healthy and decadent desert as much as he did.

Ingredients

2 Cups Fresh Organic Strawberries, tops removed and sliced.
1 Cup Raw Cashews
2 Tablespoons of Gluten Free Vanilla Extract
½ Cup Raw Honey
1 Pinch of Sea Salt
1 Cup of Coconut Oil (melted)

Place all ingredients into a blender in the order listed and blend until smooth and creamy (approximately 3 minutes). Carefully pour into your favorite cooked Pie Crust and refrigerate for at least 3 hours before serving.

My favorite Grain Free Crust is one developed by Bruce Fife. This fast and easy pie crust does not require mixers, food processors and makes a perfect (9 inch) pie shell.

Ingredients

½ Cup Sifted Coconut Flour
½ Cup Almond Flour
2 Eggs
½ Teaspoon of Raw Honey (optional)
¼ Cup Butter (melted)
¼ Teaspoon Sea Salt

Preheat Oven to 350 degrees.
In a medium mixing bowl whip the eggs.
Add all other ingredients and mix until well incorporated.
Using your hands, press dough into a nine inch pie plate forming a crust.
Pierce pie shell all over with a fork, or use pie weights if desired.
Bake for 15 minutes, until the edges start to brown.
Remove from oven and cool.

Note: This Strawberry filling can also be poured in pretty glasses and served like a parfait. Top with fresh sliced strawberries, whipped cream or both.

Grain Free Sesame Crackers

2010-05-11T15:14:00.000-04:00

Those of us on a grain free diet deserve a little crunch in our life. Today I am posting a modified version of Elana Amsterdam's Sesame Crackers. Made with Almond Flour, these crackers take me back to the days of Wheat Thins....but these crunchy little morsels are much healthier!

1 1/2 Cups of Almond Flour
3/4 teaspoons of Sea Salt
1/2 Cup Sesame Seeds
2 teaspoons of Grapeseed Oil
3 teaspoons of Sesame Oil
1 Large Eggs

Preheat oven to 350 degrees.
Line a large baking sheet with parchment paper, cut a 2nd piece of parchment paper for rolling the dough.
In a large bowl combine Almond Flour, Sea Salt and Sesame Seeds.
In a small bowl whisk Egg, Grapeseed Oil, and Sesame Oil.
Add wet ingredients to dry ingredients and mix well.
Place dough on parchment lined cookie sheet and place 2nd piece of parchment paper on top.
Flatten dough with the palms of your hand, then roll until the dough is approximately 1/16 of an inch thick.
Remove the top layer of parchment paper, and using a pizza cutter cut dough into 2 inch squares.
Bake for 12 to 15 minutes. Let cool on cookie sheet for 30 minutes before removing.

These crackers freeze well, if they last that long!

Grain Free Tahini Cookies

2010-04-25T19:33:00.000-04:00

I've been on a Sesame binge lately; sesame seeds, sesame oil, sesame crackers and of course Tahini. This morning, Kathryn, who always seems to inspire me, got my creativity flowing. She stated that she had never owned tahini and needed some inspiration to make something out of it. That made me wonder, what else can you do with Tahini? O.K., we've got the typical tahini recipes; Hummus, Baba Ganoush, Tahini Salad Dressing and Havlah. This made me wonder if I could make a Tahini Cookie that was grain free, high fiber, high protein, and tasty.

My husband saw that look in my eye and suggested that he and the D-Man go out for a hike. What a wonderful idea! I packed up some grain free snacks, filled the BPA free water bottles, and off they went. I now had the kitchen a.k.a, "The Lab" to myself. Out comes the Kitchen Aid and the experiment begins.

1 Cup Almond Flour
¼ Cup Coconut Flour (sifted)
½ teaspoon Baking Powder
¼ teaspoon of Celtic Sea Salt
¼ teaspoon of Guar Gum, Kuzu, or Xanthan Gum (gluten free thickening agent)
½ Cup Butter (softened)
½ Cup Organic Sugar
½ Cup Organic Unsalted well mixed Tahini
1 teaspoon Organic, Gluten Free Vanilla Extract
¼ teaspoon Organic Almond Extract
1/3 Cup Sesame Seeds in a pie plate

In a small bowl mix Almond Flour, Coconut Flour, Baking Powder, Sea Salt and Thickening Agent.
Cream butter and sugar in your mixer until light and fluffy, approximately 3 to 5 minutes.
Mix in Tahini, Vanilla Extract and Almond Extract.
Reduce mixer speed to low, add in half of the flour mixture, beat until incorporated, add remaining flour mixture continuing to beat on low.
Wrap dough in plastic wrap or refrigerate in the bowl for 1 hour.
Preheat oven to 350 degrees
Line 2 large baking sheets with parchment paper
Scoop chilled dough and roll into one inch balls, roll in Sesame Seeds
Place 2 inches apart on parchment lined baking sheets and bake for 12 – 15 minutes.
Halfway through baking, flatten cookies with the back of a spoon.
Switch cookie sheets after flattening the cookies (Lower rack to Upper and Upper rack to Lower)
Continue baking another 6 to 8 minutes, watch them as they will brown quickly.
Cool on cookie sheets for 10 minutes, then place cookies on a cooling rack until completely cool.

I know that some of you are leery about Sugar, organic or otherwise, so I decided to make another batch substituting the Organic Sugar with Honey. I will assume you could also use Agave Nectar, but it is 3:30 on a Sunday afternoon and I still need to prepare dinner for the hungry hikers return. The good news is that when you substitute the honey for the sugar you can skip the step on flattening the cookies, they shaped up beautifully.

The difference was slight in the final product, but both cookies were subtle and not overly sweet. The cookies made with sugar had a consistency similar to short bread, while those sweetened with honey were a bit more chewy, and you could taste the honey. So, there you have it, two versions of one cookie, and another use for Tahini. Thanks for inspiring me Kathryn!

Gluten Free Sunscreens

2010-04-14T08:33:00.000-04:00

It's that time of year, the sun is warm, and our thoughts drift to shorts, trips to the park, swimsuits, beaches, and of course Sunscreen. But wait...what's in that sunscreen? Gluten! How did that get in there? For those of us sensitive to Gluten there is nothing worse than breaking out from a sunscreen that we have slathered all over our bodies. I've tried many sunscreens over the years, and suffered my share of rashes. I spent years trying to figure out what ingredient was causing these rashes, and when I was diagnosed with Celiac Disease it all started to come together. For years I carefully covered my body with gluten before heading outside in the sun...Oops! Last year the family had great success using Virgin Coconut Oil, no sunburns, and no skin rashes, but probably not the best protection from the suns UVA/UVB/UVC rays. This year we will be trying an Organic Sunscreen, that has been formulated for Children and Sensitive skin.

The following is a list of Gluten Free Sunscreens, as always, it is recommend that you contact the company directly if you have questions or concerns...Especially since companies change their ingredients frequently. Please note that the companies with Organic Products are denoted by a "*".

* Rocky Mountain Sunscreen
*Keys Solar Rx Moisturizing Cosmetic Sunblock, SPF 30+
Blue Lizzard Australian Sunscreens
Coppertone (all products)
California Baby
Banana Boat (Sunscreens Only)
Bare Minerals Tinted Sunscreen for Faces
*Desert Essence SPF 30 Mineral Sunscreen (Note: Does contain Xanthan Gum)
*Coolibar Products (website allows you to choose by active ingredient)
*Lavera Sunscreens
*Natures Gate Organics Mineral Sunblock: Sun Screens and Tanning Lotions
Dermatone Sunblock Creme with Zinc
*Jason Natural Products
Topix Replenix: CF Advanced Anti-Photoaging Complex SPF 45
Alba Sunscreens (please check label or call company, not all products are GF)
Obagi - Nu-Derm Healthy Skin Protection SPF 35

Please Note: I have heard that several Neutrogena Sun Care products are gluten free, however, at the time of this posting my calls had not been returned by a representative from the company. I will post an update if and when a representative from Neutrogena e-mails or calls me with the information.

Enjoy you time in the sun!

Is The Produce You Purchase Genetically Modified?

2010-04-13T07:50:00.007-04:00

Can you determine if produce is genetically engineered from the label? I heard this was the case and decided to put this theory to the test; my results are below.

PLU Codes were developed by the International Federation of Produce Coding (IFPC), an affiliate of the Produce Marketing Association to standardize labeling of our fruits and vegetables. I'm sure all of you have seen these stickers on produce at your local grocery store, yet you probably have never given them a second thought. These stickers usually have 4 or 5 digits, and these digits are supposed to tell a story. The story goes like this:

Conventionally Grown Produce receives a 4-digit code.
Organic Produce receives a 5-digit code starting with the number 9.
Genetically Engineered/Modified Produce receives a 5-digit code starting with the number 8.

I decided to test this numbering convention at our local grocery store. My first stop, bananas, these are a staple in our house. The bananas indeed had a little sticker. The number on the sticker was 4011, so according to the PLU code protocol, these bananas were conventionally grown. Now, to continue testing the theory in the Organic aisle. Sure enough, the Organic Bananas had 5-digits, the number on the sticker was 94011. I had found the conventionally grown bananas and the organically grown bananas. I decide my research would not be complete until I found the Genetically Modifed (GM) fruits and vegetables...the 5-digit sticker that begins with the number 8. I searched high and low, but to no avail. I could not find a single sticker that began with the number 8 in the produce section. I had heard that Sugar Beets, Corn, Soybeans, Potatos, Tomatos, Squash (green and yellow), and Papaya are very frequently GM crops, is it a coincidence that these items did not have a sticker on them?

Unfortunately, the PLU labeling protocol for GM Foods is voluntary. In other words there are no regulations in the U.S. that require food retailers to disclose whether our foods DNA has been tampered with. The United States, is the only country that allows GM foods to be sold to consumers without labeling them as GM. The European Union, Australia, Japan, and many other Countries have significant restrictions, or complete bans on Genetically Modified Organisms (GMO's), believing that these foods are not safe for human or animal consumption.

There is one store, Whole Foods Market that has a moratorium on GM produce and foods. Whole Foods prides themselves on carrying Zero GMO's. Trader Joe's has also taken a stance on GM foods, their private label merchandise are free of GMO's. Unfortunately, not all of us have Whole Foods Markets, or Trader Joe's in our region, yet we don't want to purchase GM foods. How do we steer clear of GMO's....Buy Organic! Buying Certified Organic food, by definition, means that the food has not been Genetically Modified. The Non-GMO Project (www.nongmoproject.org) and the Non-GMO Shopping Guide (www.nongmoshoppingguide.com) can also help you make informed decisions when purchasing produce and foods in your local grocery store. These non-profit groups were created to offer consumers in the United States and Canada a consistent non-GMO choice for organic and natural products, produced without genetic engineering or recombinant DNA technologies.

While I was disappointed to learn that the PLU Code does not tell the whole story, I am pleased to share my experience with you. Corporations like Monsanto, Dow, Bejo Zaden, Dupont, Aventis, Syngenta, and Seminis will continue to produce GMO's, until it is no longer profitable. I am not saying that we all need to become activists, but by not purchasing GM foods our voices will be heard.

Gluten Free/Grain Free Beet Hummus

2010-04-12T07:17:00.000-04:00

I love beets. Unfortunately, I don't prepare them as often as I like since my husband and the D-Man are not huge beet fans. I grew up on beets, and it was always a staple in my Father's garden. My Mother was a creative cook, and late Summer meals were filled with beets in all forms; roasted, in salads, pickled, chilled beet soups, and of course, we canned beets for the following winter.
While the D-Man and I were at the grocery store last week I eyed a beatiful bunch of Organic Beets....I just had to have them, so into the cart the went. My first thought upon arriving home was, what shall I do with these beautiful beets. I asked the D-Man, "would like to have beets for supper"? In typical 6 year old fashion, the answer was a resounding "NO, I do not want beets for supper, I don't like beets". O.K., more for me!

I had class the following night, and the Teacher always provides organic corn chips and hummus....that got me thinking. I remembered that Elise Bauer, who has a foodie blog (www.simplyrecipes.com) had a recipe for Beet Humus, and I decided to give it a try. I thought, it would be a healthy and colorful treat for my classmates. I made a few modifications to the recipe, but hats off to Elise, the Hummus was delicious. It was a huge hit with my classmates who very nearly devoured the whole bowl. Since this recipe does not contain beans, it is easy to digest. The presentation is also impressive, a bright and cheery pink.

Ingredients
1/2 Pound Organic Beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp Tahini (sesame seed paste)
5 Tbsp Organic Lemon Juice
1 Small Clove Organic Garlic, Chopped
1 ½ Tbsp Organic Ground Cumin
¼ tsp. Organic Ground Ginger
½ tsp. Organic Ground Onion Powder
3 Tbsp Lemon Zest from Fresh Organic Lemons (zest from approx. 2 lemons)
Generous pinch of Sea Salt
Fresh Ground Pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender, I opted for the blender) and pulse until smooth.
Taste and adjust seasonings if desired.
Chill in the refrigerator for up to 3 days (if it lasts that long), or freeze for longer storage.

Serve with Organic Cucumber Slices, Rice Crackers, Celery Sticks, or whatever your creative hearts desire.

Makes approximately 2 to 3 Cups of Hummus.

Enjoy a healthy, and refreshing Gluten Free/Grain Free Treat.

UPDATE: Gluten Free Laundry Detergent:

2010-04-07T09:04:00.000-04:00

Some of you may remember I posted a blog last August about Gluten and Chemicals in Laundry Detergent. I am happy to report that the D-Man's rash is considerably better having switched to an environmentally friendly brand that the company confirmed was free of gluten.

There continues to be confusion about laundry detergent, and I am frequently asked by people "which laundry detergents are gluten free?" This is difficult to answer as the Environmental Protection Agency (EPA) governs labeling of laundry detergents. The EPA's concern is whether a laundry detergent is "environmentally friendly", not whether the detergent may contain gluten as a filler. The EPA does not require labels of cleaning agents to list all ingredients. I'll digress for a moment, when originally searching for a gluten free detergent I called a well known company, I was told laundry detergent is for washing clothes, not for human consumption. The bottom line is that the EPA does not adhere to the labeling requirements set forth by the FDA. For those of us who need to avoid gluten (or grains), it's buyer beware.

I have continued researching laundry detergents (and other household cleaners), and have found recently that more companies are producing "gluten free" detergents. One must still be a careful label reader, as most companies out source (to keep prices down), and their ingredients change frequently. To be safe I always recommend that you contact the company directly to ask about the ingredients in a product. Many companies, especially those producing environmentally friendly products are happy to provide you with a list of ingredients. I have compiled a list of "gluten free" detergents, please note that some of these can be found in your local grocery store or WalMart, while others can only be purchased on-line, or through a Health Food Store.

Purex 3 in 1 Laundry Detergent
Purex Free and Clear
Tide (liquid and powder)
ECOS Free and Clear (Environmentally Friendly)
GrabGreen Laundry Detergents (Environmentally Friendly)
Seventh Generation Free & Clear 2X-formula Laundry Liquid (Environmentally Friendly)
Dakota Free Laundry Detergents (Environmentally Friendly)
Tropical Traditions Powdered Laundry Detergent (Environmentally Friendly)

I know this list is not extensive, however, it is what I have been able to confirm to date. Please, if you know of other companies producing Gluten Free and/or Grain Free Laundry Detergents feel free to add to it via the comment section of the blog. The more verified information we gather, the more people we help.

Happy washing!

Is That Gluten Free?

2010-04-06T08:42:00.000-04:00

Breaking News....I have just found another application for the iPhone that makes life a little easier. I am going out on a limb here, assuming that most people don't like to hang around a crowded grocery store trying to decipher label ingredients. What used to be a 30 minute excursion up and down the aisles of the grocery store has now ended up more like a Gilligan's Island Adventure...a 3 hour tour! O.K., I'm being dramatic, but before our diagnosis of Celiac Disease life was simple.

Midlife Crisis, a company based in Atlanta, Georgia, has developed an inexpensive tool to help those with Celiac Disease or Gluten Sensitivites searching for information on gluten free products. The application "Is That Gluten Free?" (Version 2.0) is available for download for the iPhone. The cost is $5.99 and updates are free, however, this application is currently only available in the United States.

The application features:
More than 14,800 VERIFIED Gluten-Free Products.
Over 360 Brands, including Private Label Grocery Store Brands.
The ability to Search by Category, Brand or Product Name.
Frequent, FREE Updates with New Products and Brands (Version 2.1 is in the works)
A searchable Ingredients Tab designating Safe, Unsafe and Possibly Unsafe Ingredients
A handy Alphabetical Index for Categories, Brands and Ingredients
A one-touch link to the company's website allowing you to search for more information,
and no Connectivity is required (unless you utilize the one-touch website links).

Those interested can see for themselves: http://midlifecrisisapps.com/Midlife_Crisis_Apps/Home.html.

I will be testing out the application on my next visit to the grocery store, and I'll let you know how it works out. Until the FDA has more stringent labeling requirements it's nice to know that companies like Midlife Crisis have been inspired to create applications "to better manage your everyday life".

Be well, and be Gluten Free!

Coconut Flour Honey Muffins

2010-03-30T11:41:00.000-04:00

These low carb, high fiber muffins are a favorite in our home! The recipe as printed was developed by Bruce Fife and can be found in his "Cooking with Coconut Flour" cookbook. The recipe is very forgiving, so be creative; cocoa powder, pecans, flax seeds, poppy seeds, dried fruits....all work well with this muffin. I usually add additional Vanilla Extract, but that is a personal preference. You can also substitute Organic Raw Agave Syrup for the Honey, or I have even used Yacon Syrup....as I said, the recipe is very forgiving. Enjoy and be creative!

Bruce Fife's Honey Muffins

* Bring all ingredients to room temperature.

3 eggs
2 Tablespoons butter, melted
2 Tablespoons coconut milk, or whole milk
3 Tablespoons honey
1/4 teaspoon of sea salt
1/4 teaspoon gluten free vanilla extract
1/4 cup sifted coconut flour
1/4 teaspoon baking powder

Blend together eggs, butter, coconut milk, honey, salt and vanilla extract in a medium sized bowl with a fork.
Combine the sifted coconut flour with baking powder in a small bowl.
Mix into the egg mixture and stir with a fork until the mixture is smooth without lumps.
Pour batter into greased muffin tins.
Bake at 400 degrees for 15 minutes.
Makes 6 Muffins

NOTE: It takes a bit of time and elbow grease to get the batter smooth, be patient. Using an electric mixer changes the consistency of the batter, so stick with a fork for mixing.

Gluten Free Personal Care Products

2010-03-30T09:32:00.000-04:00

We are becoming more savvy when it comes to determining whether our foods contain gluten, but do we show that same diligence when purchasing our personal care products? Many people have asked which products are safe to wear around the D-Man, who is highly sensitive to Gluten. One kiss from a well meaning family member or friend wearing lipstick or lipbalm can leave angry red welts on his little face.

Gluten is in everything; lip balm, shampoo, hand lotion, and perfumes. Trying to figure out which products contain gluten can be difficult at best. While the cosmetics industry is regulated by the FDA, cosmetic companies are not required to adhere to the same labeling standards that appear on our food labels. Nobody wants to stand in the drug store or at a cosmetic counter with a magnifying glass trying to decipher the tiny print on the product label. Even if you could read the list of ingredients how do you know which contain gluten? While it may be obvious if the ingredients state the product contains "wheat starch" who would have known that STEARYLDIMONIUMHYDROXYPROPYL is derived from wheat.

I made multiple errors when first starting to rid our home of gluten. The ingredient that caused the most confusion was Tocopherols, frequently listed as Vitamin E. Sounds pretty innocuous, but there were times when I used a product and the D-Man would pay the price...angry red welts! I soon learned that Tocopherols come in many forms; some derived from wheat, while others are derived from Organic Olive Oil.

One day when I was researching a product on the internet, I stumbled across a blog written by Erika. Her blog www.glutenfreecosmeticcounter.blogspot.com was an invaluable resource and saved the D-Man from welts and rashes more than once. For those searching for gluten free personal products that can be purchased at your local drugstore or cosmetic counter, I highly recommend her blog. Her lists of products are extensive, and updated frequently.

Through trial and error, (and hours of research) I was finally able to find products that are now mainstays in our home. Gluten Free Savonniere www.gfsoap.com makes a variety of soaps, shampoos, conditioners and moisturizers; free of gluten, casein, corn, soy, fragrance, and dyes. Another moisturizer we use is in our home is Organic Virgin Coconut Oil, it is very gentle on sensitive skin, is great for cooking, and it is also a natural bug repellent...one jar with so many uses! For those of us who want to wear makeup, (or in my case, need makeup) Joelle Cosmetics www.mymineralglitters.com produces gluten free mineral and liquid foundations, lip pots, eye shadows and blush.

Stay beautiful, (and gluten free)!

The Non-GMO Project

2010-03-19T08:35:00.002-04:00

Going to the grocery store these days is similar to walking through a mine-field. We are bombarded by shelf after shelf of products, and frequently fill our shopping carts without throughly reading or understanding the labels of the foods we purchase. Food recalls and food borne illnesses have become common place, and due to these issues (and public outcry) the FDA now requires fruits and vegetables to be labeled with their Country of Orgin. Other labeling practices that help consumers include listing the top 8 food allergens, and the clear labeling of Organic items. But what about Genetically Modified Organisms in our foods? The FDA does not require labeling of these products. For those concerned with Genetically Modified Organisms (GMOs) in our food supply, the Non-GMO Project has just made our life a little easier. The Project has developed a free application that can be downloaded to your i-phone or i-tunes player. For those who don't have these handy little devices, a visit their website provides a Shopping Guide that can be printed.

What is the Non-GMO Project?
The Non-GMO Project is a non-profit organization, created by leaders representing all sectors of the organic and natural products industry in the U.S. and Canada. This group provides consumers with up to date information on organic and natural products. All products have been verified to be produced without genetic engineering or recombinant DNA technologies.

What are GMOs?
Genetic modification employs recombinant deoxyribonucleic acid (rDNA) technology to alter the genes of microorganisms, plants, and animals. GMOs (or “genetically modified organisms”) are organisms that have been created through the gene-splicing techniques of biotechnology (also refered to as genetic engineering, or GE). This science allows DNA from one species to be injected into another species in a laboratory, thus creating combinations of plant, animal, bacteria, and viral genes that do not occur in nature or through traditional crossbreeding methods.

Better Living Through Science?
According to the Institute of Food Technologists, genetically modified foods should not be labeled because "labels are likely to mislead consumers by implying a warning. . . . Moreover, labeling rDNA-engineered foods would not be economically prudent." The European Union, Australia, Japan, and many other Countries believe that GMOs are not safe for human or animal consumption. Significant restrictions, including requirements for tracing the genetic origin of each food ingredient, or complete bans on the production of GMOs have been instituted. Those countries that allow restricted amounts of GMO products in grocery stores are clearly labeled. The United States Food and Drug Administration believes that GMOs are safe for the U.S. Consumer, based on studies conducted by the companies that create, produce, and profit from the sales of these GMO products. Polls show that health-conscious shoppers are concerned by the lack of independent testing, and the health impact of consuming these products. Unfortunately, each year more items fill our grocery stores that have been Genetically Engineered.

What Items Are Typically GMO?
Soy, Corn, Canola Oil, Potatos, Tomatos, Sugar Beets, Squash, Hawaiian Papaya, Sugar Cane, Corn Syrup, and Rice are among the items that are frequently GMO. It is estimated that GMOs are now present in more than 80% of packaged/processed food products we consume in the U.S. and Canada.

To learn more about the Non-GMO Project, or to download the shopping guide, visit their website: http://www.nongmoproject.org

Mommy, I Did The Right Thing!

2010-03-14T11:56:00.016-04:00

It's that time of year again. The time of year when you go to the local grocery store or shopping malls and hear "Would you like to buy a box of Girl Scout Cookies"? This age old tradition started in 1917, five years after Juliette Gordon Low started Girl Scouting in the United States. Proceeds from sales were originally disseminated to support our troops during World War I. Ninety three years ago the cookie recipe was as wholesome as the girls themselves:

Trefoil Cookies

1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies. These were the days before electric mixers, so you can imagine the hard work those little girls put into making each batch of cookies.

In 1933, Girl Scouts of Greater Philadelphia baked cookies and sold them in the city's gas and electric company windows. You could purchase a box of 44 Trefoil cookies for 23 cents, or six boxes for $1.24. The goal of the cookie drive was to help girls develop their marketing and business potential, as well as to raise funds for their local Girl Scout program.

Fast forward to the year 2010. Today you can choose from 10 different cookie varieties: Dulce de Leche, Lemon Chalet Creams, Lemonades, Reduced Fat Daisy Go Rounds, Samoas, Tagalongs, Thank U Berry Munch, Thanks-A-Lot, Thin Mints, and the Original Girl Scout Cookie, the Trefoils (still approximately 44 cookies in a 10 ounce box). Today Girl Scout Cookies cost $3.50 to $4.00 a box, and are now manufactured by commercial bakeries (who receive 85 cents per box). Unfortunately, today's ingredients are not as wholesome as they used to be. Lets take a look at a box of Trefoils, the original recipe was butter, sugar, eggs, milk, vanilla, flour, salt and baking soda. Today's Trefoil contains:

The other day the D-Man and I went to a local grocery store, as we approached the entrance we heard "Would you like to buy a box of Girl Scout Cookies". Before I had a chance to say no thank you the D-Man jumped in, "No, I'm on a Mission of Nutrition" he said. "Those cookies have no nutritional value, they contain gluten, refined sugars, artificial flavors, and genetically modified ingredients". The little girl looked confused, and the little girls Mother was completely Gobsmacked. Customers who had been ready to purchase the cookies gently put the boxes down and walked away. Having been a Girl Scout, and having gone door to door selling cookies, a part of me felt badly for the little girl. I simply said that we were on a restricted diet and suggested that it might be better if we made a donation (which was gladly accepted by the Mother). When we entered the store the D-Man looked at me and said "Mommy, I did the right thing, I kept those people from buying junk food". To be fair you can see on the label that the Girl Scout cookies no longer contain Trans Fats, a step in the right direction. According to the Girl Scout Website "Our bakers continue to experiment and develop formulations that balance the best tasting cookies using the healthiest ingredients".

Is it possible to teach our children about nutrition? Today, we are facing a health crisis of epidemic proportions. Our children are eating more processed food than ever before, and the rate of obesity has tripled in children aged 12 to 19 since 1980. Our children are at risk for developing conditions in childhood that we had previously only seen in adults: high cholesterol, Type 2 diabetes and heart disease. I know as a parent that it can be difficult, we are barraged with T.V. Commercials and print adds that glorify fast food. Some of our Elementary Schools have vending machines which sell sodas, cookies and candy. I truly believe that we as parents are responsible for teaching our children about nutrition and exercise; if my 6 year old can do it, so can yours.

Allergy Grocer is Back!

2010-03-04T09:34:00.002-05:00

Not everyone has time to bake from scratch, and this can be especially frustrating for those with food allergies. A trip to the grocery store can be time consuming; reading labels, searching packages for food allergens...not easy in a crowded market. Add to that the fact that most of us have a child, or two, or three in toe, it can be a recipe for disaster! I'm the first to admit that I have made purchases, and upon inspecting the item at home have realized that it contains an ingredient that my family can not have. The other problem is that local grocery stores frequently have limited choices, so those with food allergies, or multiple food allergies have little to choose from. That is where the Allergy Grocer prevails.

Allergy Grocer is an on-line store that was founded as "Miss Roben's" in 1992. Initial offerings were wheat and gluten-free mixes for people with celiac disease and gluten sensitivities. Over the years it grew, not only as an on-line food distributor, but one with its own dedicated manufacturing facility. The Allergy Grocer now specialized in allergen and gluten-free food products, and produced it's own line of Miss Roben's allergen free mixes.

Unfortunately due to the recent economic downturn it looked like the Allergy Grocer was going the way of the Dinosaur. Long time customers were saddened to hear that the Allergy Grocer would be closing its doors. Thankfully, the company has been purchased, and the Allergy Grocer (after a short hiatus) is in business again. I know that there are many places to order on-line, but what sets the Allergy Grocer apart is their commitment to providing a multitude of allergy free products, and their attention to detail. Instead of spending time looking through hundreds of items you can simply click on the tab "Shop by Allergen". This brings up a comprehensive list, not only allergens, but certifications (Non-GMO, Feingold Stage 2, Organic, etc.). Each product also lists it's ingredients, but with the ability to select by allergen the process of choosing foods is faster and easier.

In my opinion a website this easy to navigate is worth bookmarking. For those of you interested, see for yourself. http://www.allergygrocer.com . You can also contact them if you have specific questions, 1-888-476-3350. The staff has always been professional, courteous and knowledgeable. Welcome back Miss Roben's!

Celiac Disease and Adrenal Fatigue

2010-01-10T17:31:00.010-05:00

Most of us who have Celiac Disease or Gluten Sensitivities are aware that one of the many complications we can suffer is Adrenal Fatigue. So much has been written on the subject that it is mind boggling! In my last post I mentioned that the D-Man was suffering from Adrenal Fatigue, just not the common form. Most Adrenal Fatigue patients suffer lethargy, but not the D-Man, he's like the Energizer Bunny and keeps going, and going, and going.

I had been searching for months for an Endocrinologist who would see the D-Man, but to no avail. We knew his adrenal function was getting worse, even after removing gluten from his diet. By chance, or maybe it was divine intervention, I met someone at a conference I was attending in early December. She recommended an Endocrinologist and suggested that I schedule a phone consultation with him. I had a good feeling about this Doctor and when I returned home I scheduled the appointment. The Doctor was incredibly thorough; he had reviewed the D-Man's history, and was well versed in Celiac Disease and it's side effects. He had the utmost compassion for the D-Man's situation, and assured me that we would find a way to get the Adrenals functioning again. Several times during our conversation he stopped to ask if I had any questions....not a very common practice among Medical Professionals these days. When I did have questions he thoughtfully answered each one in detail.

The first thing this wonderful Doctor said was "Your son has Celiac Disease so you removed Wheat, Barley, Rye and Oats from his Diet, and you replaced them with Amaranth, Buckwheat, Millet, and Quinoa." Wow I thought, he's a mind reader too! I told him that was exactly what I had done. He then went on to tell me that even these gluten free grains were probably only 98% gluten free. That's when I started to peak out the front window to see if Child Protective Services was coming to my front door. When I realized the coast was clear I had one of those "what have I done" moments. The Doctor explained that in cases like the D-Man's any gluten is too much gluten. He told me that we needed to remove all grains (except rice, potato, and tapioca) from the D-Man's diet for the next two months. At the end of the two months we will run tests to see if the D-Man's adrenal function improved.

When we first started the gluten free diet I used rice, potato and tapioca starch. Realizing that these flours had no real health benefits, I began to refine my recipes to make them more wholesome. Slowly but surely I incorporated the ancient gluten free grains; teff, quinoa, millet, buckwheat, and amaranth into my baked goods. I thought that adding wholesome gluten free grains to the D-Man's diet was a good thing....only to find out that it probably wasn't. I still believe that these grains are much healthier for the average person, unfortunately just not for the D-Man.

The next two months will be telling as we eliminate all grains from our diet. Our new diet will consist of Fruits, Vegetables, Nuts, and Clean Protein (what the D-Man refers to as food from the farm). I imagine I will break down and make the occasional loaf of rice bread, for the D-Man. To turn a negative into a positive I will also continue to work with Coconut and Nut Flours which are free of grains so that the D-Man can have baked treats every now and then.

Patience is a Virtue!

2009-12-27T12:14:00.004-05:00

O.K., I'm sure all of you have thought that I've fallen off the face of the Earth, but I'm alive and kicking!!! The past few months have been filled with up's and down's for our family, and I apologize for the extended absence. The D-Man is still amazing, and a force to be reckoned with, even with a broken clavicle! Yes, The D-Man took a fall a couple of weeks ago, landing on his shoulder. He is a trooper refuses to let the pain slow him down (although his snow angels only have one wing).

I will provide a short re-cap of the past few months which will explain the title of this blog entry: Patience is a Virtue. The D-Man got glutened late last September, but did not make his typical 10 day recovery. We noticed that he seemed to be dragging the left side of his body and I called his primary care physician immediately. Upon the advice of the D-Man's Doctor we made an appointment with a Neurologist in early October. He was a trooper and endured the poking, prodding, and underwent brain scans. The conclusion was reached quickly, the D-Man had suffered trauma to the Cerebellum due to Gluten Ataxia. While this was a frightening diagnosis it was also a comfort to finally have answers. The Doctors were very quick to tell us that the D-Man was perfectly normal, except, when exposed to gluten he suffers brain seizures which in turn cause damage to the Cerebellum. This explained why the D-Man was dragging the left side of his body, why he frequently fell down, and why his gait and balance have always been a bit off.

The other problem that we discussed with the Neurologist was the D-Man's Adrenal Fatigue which had gotten worse. Most people suffering from Adrenal Fatigue/Failure are lethargic, but not the D-Man! His Cortisol, Epinephrine, Norepinephrine, Dopamine, GABA, Glutamate and PEA levels were off the chart....no wonder the poor child couldn't sleep!!! His body and mind were in overdrive. We discussed with the Neurologist the holistic medications we had used including L-Tryptophan, but unfortunately none were doing the trick, and the D-Man was only getting 2 or 3 hours of sleep each night. We had tried for months to find a Pediatric Endocrinologist that would work with the D-Man but had been unsuccessful. The Neurologist recommended that for the short term, a low dose of a medication called Risperdal might help the D-Man sleep. Risperdal is the only sleep aid approved by the FDA for children, and is something the Neurologist thought long and hard about before prescribing. Our goal was simple: In order to begin to remediate the damage to the Cerebellum caused by gluten ataxia, we would need to get the D-Man's Adrenal Glands functioning. 8 hours of Restorative Sleep each night was key. It is now the end of December and the D-Man has regained the function in the left side of his body, is sleeping through the night, and is a much happier child. We also have an appointment scheduled with a Pediatric Endocrinologist in early January....stay posted, more on that in future blogs!

This brings me to the "Patience is a Virtue" part of my story. Because the D-Man is hypersensitive to medications the Neurologist recommended that we not use a generic brand of Risperdal. He explained up front that it might cost a bit more and the insurance company might squawk a bit, but the name brand was gluten free. The Dr. even wrote on the prescription to fill as prescribed, and not with a generic. The prescription did cost more, but the benefits far outweigh the risks. Just before Christmas the Neurologist refilled the prescription and called it into the pharmacy. This pharmacy is always busy and you are frequently told that the wait time will be 2 hours to fill a prescription. I decided to come back the following day and the pharmacy had only filled part of the prescription. I was told it would be a 2 hour wait! After speaking with the pharmacist who was rather rude, he agreed to correct the mistake and it would only be a 20 minute wait. I did not check the prescription before I left the pharmacy and it wasn't until I was home that I realized the pharmacist had filled it with the generic! Lesson learned, it doesn't matter that there are 11 agitated people waiting in line behind you....take the time to check the prescription. I have made multiple calls to the pharmacy to have the prescription (which remains unopened) refilled with the brand name. I was treated rudely and told that if I wanted the prescription filled I would have to take it up with the insurance company (which I gladly did). The insurance company put an override in their system when I explained that the pharmacy had made a mistake. Another call to the pharmacy and I finally got them to admit that they had to order the medication because they didn't have any in stock. Frustrated with the rudeness of the pharmacist I asked if she knew why the Neurologist had prescribed the medication. She fired back that I should call the Dr. if I didn't know why the medication had been prescribed. I gently asked her again what the medication was used for and received the shocking answer "it's used to aid in psychotic behavior". I asked if that was why I was always treated rudely when I had the prescription filled? She said they didn't judge, but that was not the tone in her voice. I stayed calm and let her know that if she looked a little deeper into the medication information she would also find it is the only FDA Approved Sleep Aid for Children. I then explained that they could fill the prescription for the final time and that in the future we would take our business elsewhere.

Maybe there are no real winners in this situation, but because of my patience and perseverance I will sleep better tonight. Knowing that the D-Man is not running the risk of being glutened by the medication he is taking is a comfort. Yes, I spent several hours of my day going back and forth with the pharmacy and the insurance company but maybe the pharmacist has also learned something. I know many of us will rest easier when the FDA requires that Pharmaceutical Companies list allergens in their medications....till then we must all remain vigilant.

Thought for the Day

2009-08-12T16:57:00.003-04:00

We know that Celiac Disease affects so many people in so many ways. The latest numbers show that approximately 1 in 133 Americans have Celiac Disease yet only 1 in 4,700 people are ever diagnosed. Symptoms of Celiac Disease may include: Anemia, weight loss, weight gain, intestinal distress, or irritability. Undiagnosed and untreated, Celiac Disease can lead to the development of other autoimmune disorders, as well as osteoporosis, infertility, neurological conditions and cancer. Since symptoms vary from person to person the medical community frequently misdiagnoses Celiac Disease, sometimes with catastrophic results. An article printed on July 1, 2009 in Gastroenterology, the Official Journal of the AGA Institute concluded that undiagnosed Celiac Disease was associated with a nearly 4-fold increased risk of death. This study followed a test group of Soldiers at Warren Air Force Base for 45 years. A link to the studies abstract can be found in the journal: http://www.gastrojournal.org/article/S0016-5085%2809%2900523-X/abstract

It is unfortunate that even today there are Doctors who believe that Celiac Disease is "rare". Doctors continually miss the signs of Celiac Disease because the patient doesn't have the classic symptoms, i.e., look emaciated. We need to educate our Doctors to think outside of the box and look at each patient as a whole being. My son, (the D-Man) did not look emaciated, and when I asked his Pediatrician to test him for Celiac Disease she flatly refused. She told me it was much too rare and that he was growing, therefore he could not have Celiac Disease. I now know that this is a misnomer, and fortunately I left that Pediatricians practice and was able to have the D-Man diagnosed before permanent damage was done to his intestines.

Each day we see improvement in our sons overall health, but it has taken the hard work of multiple Doctors to get us to this point. An Autoimmune Specialist, Nutritionist, Gastroenterologist, Cardiologist, and a Neurologist. All of these Doctors working together with one common goal: to get the D-Man truly healthy. We still have a long way to go, but we see how far we have come and breathe a sigh of relief. Fear comes from not knowing why your child is sick. Joy comes when you have the knowledge to make him healthy. And lastly, my favorite Gastroenterologist summed it up by telling me "add a big dose of prayer and faith, and you've got the right elixir".

Mayo Clinic Study; No Link Between The Gut And Autism

2009-08-07T11:45:00.007-04:00

Recently a friend of mine called me to tell me about a story that had just aired on the Today Show. My friend asked if I would watch the report on-line and call her back. I agreed as I could tell that she was confused by this report. Upon reviewing the video I was shocked and understood my friends confusion. She works with Autistic Children in the Public School System and was concerned by what she had heard in the report.

The story on July 27th was part of the Today Shows Health Series and the title given to the story was "Study Poo Poos Autism-Stomach Link". Dr. Nancy Snyderman who is the Chief Medical Editor for NBC discussed a report that was in the Journal of the American Academy of Pediatrics. This report was published from a study done by the Mayo Clinic which is titled "Incidence of Gastrointestinal Symptoms in Children with Autism: A Population-Based Study. According to Dr. Snyderman the results of the study were conclusive and showed there is no link between gastrointestinal issues and children with Autism. She further stated that any gastrointestinal issues seen were due to the fact that children with Autism are picky eaters and frequently become constipated. Dr. Snyderman then stated that since there is no link parents were wasting their money by keeping their children on restricted diets (i.e., Gluten Free/Casein Free).

At this point my e-mail in box was being filled with other friends sending me articles related to this Story/Press Release, so I decided to do a little research.

The objective of the Mayo Clinic Study was to determine whether children with autism have an increased incidence of gastrointestinal symptoms compared to control subjects. My personal belief is that the study was flawed in many respects, but please keep in mind I am not a Doctor, Scientist, nor do I have a child that has been diagnosed with Autism.

The study focused on a group of children from Olmsted County, Minnesota who were less than 21 years old. The study was performed from 1976 - 1997. They used 5 categories in the study: 1) Constipation; 2) diarrhea; 3) abdominal bloating, discomfort, or irritability; 4) gatroesophageal reflux or vomiting; and 5) feeding issues or food selectivity. These data were then categorized and calulated using the Kaplan-Meier method, which seems odd. The Kaplan–Meier estimator (also known as the product limit estimator) estimates the survival function from life-time data. In medical research, it might be used to measure the fraction of patients living for a certain amount of time after treatment. The Subjects involved in the test were only followed until they reached 18.2 years of age.

The Conclusion of the study stated that constipation and feeding issues/food selectivity often have a behavioral etiology. They further state that data collected suggest that neurobehavioral rather than a primary organic gastrointestinal etiology may account for the higher incidence of gastrointestinal symptoms in children with autism.

The Study did not mention any testing of subjects for Gastrointestinal Diseases, nor Auto-Immune Diseases which we know affect the gut (Crohns, Kawasaki, Celiac Sprue). The Study did not make mention that these children were fed a strict Gluten Free/Casein Free (GFCF) Diet, and my personal question would be did people even know about the GFCF Diet in 1976? Lastly the study based their findings on 124 subjects who fulfilled criteria for a research diagnosis of Autism on the basis of the Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition (DSM-IV). In case you are wondering, the DSM-IV was published in 1994.

I am not an expert on the GFCF Diet, but I have seen a difference in children who have been diagnosed with Autism and are following this diet. My personal experience with the D-Man is that gluten does cross the blood/brain barrier. The D-Man suffers from a Celiac Disease side effect known as Gluten Ataxia. When he ingests gluten he suffers from erratic behavior, slurred speech, and loss of coordination. He is now old enough to tell us he's "gotten glutened", but prior to his diagnosis of Gluten Ataxia he could easily be mistaken as a child with Autism by the untrained eye. Gluten has an opiate effect on him, and depending on the amount ingested it can stay in his system for 7 to 10 days. Neurologists continue to study Gluten Ataxia, and its effects on the Cerebellum, but to date the only cure is strict adherence to a gluten free diet. Without strict adherence to a Gluten Free Diet the D-Man could become paralyzed.

Since we know that Gluten does cross the blood/brain barrier and we are now being told that Autism is a Neurological Disorder it would make sense that at least some of these children could show improvements on a GFCF Diet. We also know that Celiac Disease is frequently not diagnosed, so I wonder how many of these children could be suffering from Gluten Ataxia?

In conclusion, I was personally saddened that the majority of articles I read concerning this study were inappropriately paraphrased telling the public that a Gluten Free Casein Free Diet is a waste of time and money...shame on the media.

Teff, A Gluten Free Grain

2009-08-05T15:39:00.001-04:00

Several of you saw my photo of the Teff and Quinoa Rolls that I posted the other night,

thanks for your comments. My Husband and the D-Man gave them Two Thumbs Up, a very yummy rating. I used lots of fresh herbs (mostly from our garden) in this batch of rolls, and Voila! Gluten Free bread that doesn't taste like drywall or need to be toasted! For those of us on a GF diet bread is usually just a distant memory. These little gems had a crust, and the inside was moist and dense....remember sourdough?

So, what is Teff? It is actually a fine stemmed tufted grass that is grown and cultivated in Ethiopia, India, Australia, and now in Idaho. Those of you who enjoy Ethiopian food will be familiar with Teff because it is the main ingredient for their staple bread Enjera (or Injera). It is believed that Teff dates back to between 4000 and 1000 B.C., and while it's gaining popularity it's probably not on the list of ingredients for WonderBread.

Teff is minute in size (it's known as the "lost grain" since it measures 1/32 inch diameter) , but it really packs a nutritional punch. High in calcium, phosphorous, iron, copper, barium, and thiamin, these tiny little grains have more lysine than wheat or barley. Teff is also high in protein and fiber, and most importantly it's Gluten Free. There are several varieties of Teff, and when it's milled into flour you will see that they range in color from ivory to tan to a deep brown/purple.

Cooking with Teff flour will take some practice, but as with many of these ancient grains (Amaranth, Quinoa, Buckwheat and Millet) a little dab will do ya. A good rule of thumb would be 1/3 cup of Teff Flour per 1 Cup of regular whole wheat flour (or rice flour for those of us with Gluten Sensitivities).

I'm going to try to incorporate more Teff in future recipes, so stay tuned to hear about those successes or failures.

Does Laundry Detergent Contain Gluten?

2009-08-03T09:17:00.001-04:00

The reason I pose this question is because I didn't know the answer. I was one of those Mom's who used Dreft when my son, (who we fondly call the D-Man) was a baby. As babies grow so do stains, so out went the Dreft and I replaced it with stronger detergents. Commercials tell us we need to have our clothes clean, soft and static free so I began to use fresh smelling detergents and dryer sheets.

We noticed the older our son got the more sensitive and rashy his skin became. Multiple trips to the Pediatrician and Dermatologist lead us nowhere. We had him tested for allergies but the results showed he had none. We were told our son had Allergic Dermatitis and were given a tube of Steroid Cream to apply to the rash. Allergic to what? I asked the Doctors what was causing the rash since his allergy testing came back negative. I knew that Steroids were not something to be taken lightly and my gut said this is wrong. I was rebuffed by the Doctors and told that some kids just have sensitive skin and outgrow it, Steroid Creams help the skin heal. It was at that point I decided to revisit my choice of laundry detergents and purchased a brand that was free of perfumes and dyes. My thought process told me that if it was free and clear then my sons skin would be too...Unfortunately, that was not the case, the rash persisted.

It was about this time that a dear friend (the D-Man's Guardian Angel) came into our lives. She suggested that we remove gluten from his diet. The transformation in our son was amazing and at that point we were all tested for Celiac Disease. Test results were conclusive; The D-Man was Celiac, my husband was Celiac and I was Gluten Sensitive. We then learned, after seeing a specialist, that at least some of the rash was actually Dermatitis Herpetiformis. This is very different from your typical rash, the blisters looking more like acne that has come to a head. By the way, the Steroid Cream would not have helped if we had used it. To this day this is the first sign that we see when the D-Man has been exposed to Gluten....the "rash" appears almost immediately. At this point the rashy skin was put on the back burner as I immersed myself in removing gluten from our diet and our lives.

So, now that I've got the hang of cooking/living gluten free, I am revisiting the "rash". I was still using the free and clear laundry detergents and fabric softeners but the D-Man still has the rash on his arms, buttocks and thighs. I decided to look at the ingredients of our Laundry Detergent and to my surprise they were very vague. I called the manufacturer but was rather abruptly told that they are not required to list ingredients, as the product was not for human consumption. That made me wonder what did these manufacturers put in our detergents and fabric softeners that made our clothes clean, removed heavy stains, and smell like spring time meadows for weeks at a time? I turned to the World Wide Web for answers and was stunned at what I learned. Laundry detergent is governed by the Environmental Protection Agency, so I could only find out if the detergent was environmentally friendly...not if it contained gluten as a filler. More research showed that many of the detergents on the market contain chemicals that are known carcinogens as well as being less than environmentally friendly. A short list of these ingredients include: Linear alkyl sodium sulfonates, Petroleum distillates (aka napthas), Phenols, Optical brighteners, Phosphates, Sodium hypochlorite, EDTA (ethylene-diamino-tetra-acetate), and Artificial Fragrances. My thought was to heck with the gluten, these chemical residues are being absorbed by our skin.

It was at that point that I went into Frenetic Mother Mode. I gathered every pair of Fruit of the Loom's from my sons' dresser drawer. I tossed all but the pair he was wearing in the washing machine for a 30 minute soak with hot water. While the washer whirred I called my husband and calmly explained that he needed to stop at the health food store on the way home from work to pick up Laundry Detergent. I explained my theory that something (either gluten or chemicals) in the laundry detergent was causing our sons rash and I wanted to try an experiment. My ever supportive husband agreed to stop at the store on his way home from work. Knowing how much my husband hates to shop, I agreed to call the store and have the items waiting for him at the checkout counter. Life is good, all he had to do was walk into the store and pay for the items. When he arrived home I had already run the D-Man's undies through two more cycles of clear water. One more washing, and they were ready for the dryer. The next two days were spent washing all of the D-Mans clothes in our new laundry detergent, and I must admit, the rash is getting better! Was our son reacting to hidden gluten in our old laundry detergent, or was it one of the many chemicals, we may never know. What we do know is that the rash is better, and that our new laundry detergent is better for our environment.

Welcome to Our Place

2009-07-05T22:15:00.000-04:00

Welcome and thanks for stopping by "Our Place". This is not your typical Gluten Free Blog with yummy recipes, but a site to share my experiences, the ups and the downs. I am the Mother of an amazing little boy who happens to have Celiac Disease; actually he could be the Poster Child for the Celiac Sprue Association! This blog is about educating, not just you, but your family, friends, and most importantly your Doctors.

While each day poses new challenges I never forget to keep my sense of humor, nor do I forget how much I have to be grateful for. Most importantly I have learned to never give up hope.

Thank you for joining me in this journey, I hope that it will be insightful.