(i) The FREE Encore Sessions are still playing and available to access.
(ii) If you are interested in purchasing the Digital Access to the entire event, then you can still get it at a greatly reduced price.

If you arrived here after the above date then you’d have missed out on the free sample and reduced price (sorry), BUT you have NOT missed out on the opportunity to obtain a mass amount of incredible information that could make a HUGE positive difference to yourself and others you care about.

This Summit is not specifically billed as a Gluten Free event, however a major thrust of all the speakers is towards avoiding wheat and other gluten grains. Also, with the focus being on digestion you will hear crucial information, over and beyond what you’d normally hear on Gluten Free help websites.

So, as of this posting date, we are still into the FINAL 2 DAYS of the Digestion Sessions event.
This Encore segment features the FOUR speakers voted “most listened to” of whole event.* Dr. Allison Siebecker – How to Beat the Bloat
* Dr. Datis Kharrazian – The Gut-Brain Axis
* Andrea Nakayama: Gut Flora 101
* Hannah Crum presenting her Cooking Class) How to Make Kombucha at Home

As I mentioned earlier, these sessions are available for FREE access up until Monday at 11:59pm PT.
CLICK HERE to gain access.

Free Transcripts Available for download (below):
Sean Croxton has made the PDF Transcripts of the above sessions available for FREE download. The download links follow.

How To Beat The Bloat – PDF
The gut-Brain Axis – PDF
Gut Flora 101 – PDF

We purchased the package ourselves and have reviewed all but a few of the 25 sessions. We can attest that it is really valuable and well-presented material!!

DISCOUNT PRICING + HUGE BONUS: (before Monday at 11:59pm PT)
If you register before the above time deadline, you’ll qualify for the Special Discount Pricing that is in place only during the event itself.
In either case you can still pick up this valuable Digital Access package PLUS the “3 for 1” Bonuses
This includes the following:

* 19 HD interviews with your digestion experts
* 19 mp3 audio files
* 6 HD video cooking classes
* The Digestion Sessions Cookbook
* 19 slideshow videos
* 19 downloadable slide sets
* Over 500 pages of transcripts
* PLUS a load of bonuses!

HERE’S THE EXTRA INSANE BONUS!
Once you’ve ordered The Digestion Sessions Digital Access Pass, you will also get instant access to TWO previous events of similar high quality!! That totals FIFTY additional sessions on the topic of natural health and healing. I feel confident that those sessions too will be oriented towards a gluten-free lifestyle. At this point I might add that just because something is labelled “gluten-free” does not necessarily mean that it is healthy. The BONUS events are oriented towards “healthy” eating (not just avoiding the gluten grains). The titles of the BONUS events included are:

So you get THREE amazing, high quality, health events for the price of ONE!!

To access further details just CLICK HERE.
Be quick if you want to check out the 4 free Encore sessions – the FREE viewing period closes on Monday at 11:59pm PT.

Wishing you good health and Gluten Freedom.

Well the Gluten Summit is now entering DAY 3 and I can confidently say that my expectations have been wildly surpassed!!

There is SO MUCH diversity of quality information that those seeking to understand their condition of gluten sensitivity and how to manage the day-to-day challenges, are sure to find it here.

Even if timing causes you to miss out on the free 24hr download period for any of the interviews, the price of the UPGRADE is very affordable for most folk.

So, if you have a friend, or a member of your family who is dealing with gluten sensitivities, or is coeliac, I would highly encourage you to check out this excellent information. CLICK HERE to take you to the registration page.
I will post more as time allows.

One of the dishes we prepared for the family feast was Cole Slaw. This will be the subject of today’s post.

Background:
Did you know that Coleslaw (or Cole Slaw) is believed to have been consumed since early Roman times? (…..I guess you’d expect as much, seeing that cabbages have been around a long time ).

The version with a creamy dressing, or mayonnaise, would not have been developed till the 18th century, as mayonnaise was not invented till then.

It’s name arose in the 18th century as a partial translation from the Dutch term “koolsalade” or “cabbage salad”. “Cole” in Latin originates from “colis”, meaning cabbage. Cabbages also have many healing properties some of which particular affect the digestive function, including the colon. Interesting eh!?

Coleslaw Basics:
When you consider that basic cole slaw is not much more than shredded cabbage, you can see that you don’t have to be too imaginative to create something that fits the bill.

Our recipe contains cabbage, carrots and onion enriched with a creamy dressing. Other variations can include such ingredients such as apple, celery, pineapple, dill weed, fennel, beetroot radishes, caraway seed, lemon juice, sultanas, raisins and more.

Uses:
Most occasions call for Cole Slaw as a side dish. It goes great with meat dishes, fish or fried foods. 

Our Recipe:

1/4 large Cabbage Head – grated, shredded or sliced.
Note – Depending on your taste (and chewing ability) process your cabbage fine or coarse. Up to you. Including the purple cabbage also gives a great splash of contrasting color.
2 Carrots – medium size – grated, shredded or sliced
1 Red Onion – small – diced fine

Dressing:
1/2 Cup – Extra Virgin Olive Oil
1 tsp – Dijon Mustard (Gluten free) – we used the Edan brand, Organic Brown Mustard
3 T – Apple Cider Vinegar
1 T – Celery Seed
1/4 tsp – Celtic Sea Salt
3/4 cup – Cultured Cream, Sour Cream or Yoghurt (thick) – helps to bind the veggies
Vinegar and Salt to taste.
Parsley for garnish

METHOD

1. Mix 2T vinegar, the mustard, celery seeds and sea salt in a bowl
2. Add the Olive Oil to the mix in a thin stream while whisking until the oil is well mixed or emulsified.
3. Add the cream and mix until smooth.
4. Combine with the vegetables and mix well
5. Taste test and add the remainder of the Vinegar, more salt etc. if needed. 

Serving Suggestions:
This dish can be served immediately, but we have found it best to let it sit for a couple of hours in the fridge (or overnight). Then give it a quick stir, garnish and serve.

Minor Cautions:
Mustard Paste – Most commercial mustard pastes are usually prepared with vinegar and spices. Sometimes other starch-based ingredients are added to help bind and thicken the mix. So always read the label and be aware.

Cabbage – has some wonderful beneficial properties, including anti-carcinogenic ones. It is good to be aware though, that cabbage (along with other cruciferous vegetables eg kale, broccoli, collards and brussels sprouts)  also contain goitrogens. So if you have any thyroid issues you may want to investigate further.

Here is a great resource to find out more about this magnificent vegetable. (NOTE – there are ways of preparing these vegetables to minimize these goitrogenic properties. We’ll cover that at a later date.).

Our Other Resources:
You may wish to check out our other blog www.SupportForHealthyLiving.com which is steadily growing with information about more general health-related topics. Although not focusing on the gluten free theme, it non-the-less, contains valuable information pertinent to everyone.

Till next year, be safe and enjoy your New Year celebrations.

To your continued Good Health and Gluten Freedom.
Cheers, Sven

I hope that your Thanksgiving was as much a pleasure for you as it was for our family.

Of course, here in Australia, very few celebrate this day like our US counterparts. Our family is a bit different in that we have more of a US influence now and so we enjoy the “full deal” for Thanksgiving. There are only a few of us that have such a strong interest in gluten free foods though.

Here is a wonderful gluten free Waldorf Salad recipe that I wanted to share with you. It is a very special recipe and proved very popular at our family gathering.

As you probably already know, mayonnaise is a key ingredient in a Waldorf Salad. We didn’t just crack open a jar of gluten free mayo and slap it on, though. We made it from scratch …… not that this is such a big deal .

Gluten Free Mayo From Scratch
I wanted to highlight the idea of making the mayonnaise from scratch for two reasons.

1. You can ensure all ingredients are gluten free and
2. because this method (optional step) serves to demonstrate some interesting fermentation principles (using a live culture, goat or cow whey). This not only promotes health but also helps to preserve the mayo itself.

Mayonnaise Ingredients:
(These quantities makes more than you’ll need for the salad – handy to save some for later)

5 egg yolks – Free Range, organic preferred (freeze the egg whites for later use)
4 Tbls fresh lemon Juice
1 Tbls prepared (gluten free) mustard
1/4 tsp Sea Salt
1/2 cup Sunflower Oil
2 cups Coconut Oil
Optional 2 Tbls goat or cow whey *  (See Note Below) By adding the live cultured whey, it will help to naturally preserve the salad as well as the mayonnaise. The good bacteria in the whey will help to preserve and extend the life of the refrigerated mayonnaise up to as much as several months. Without the whey, the mayonnaise should last 2 weeks refrigerated.

Method:

Step 1. Ensure all ingredients are at room temperature.

Step 2. Combine all ingredients, except the oils, into a food processor (a blender is OK too).

Step 3. Blend for about a minute, then, with the machine still running, VERY slowly add the oils. It is important that only a tiny stream of oil enters the mix at any one time (a secret of making mayonnaise).

Step 4. Optional Step – If you have included the live culture whey, then leave the mix at room temperature for 6 – 8 hours before refrigerating.

The Salad: (Makes about 15 serves)

Celery – approx 5 cups diced (a full large head of celery)
6 Red Delicious Apples – diced and dipped in lemon juice to prevent browning.
2 Cups Fresh Walnuts (chopped) – you can substitute pecans
TIP: Depending on your supplier, Walnuts and Pecans are often rancid due to the fragile oils in them. Sample them first before purchase if you can.

 OPTIONAL STEP – For reasons of better digestibility and taste, soak the nuts 2 – 7 hours in a mild salt water solution prior to chopping .

Finishing Touches:
Save some walnut halves, celery and apple for the final decoration. Once the mayo is added, the salad has a creamy look to it, so these fresh, contrasting, decoration pieces add to the final, visual appeal to the dish.

Suggestion: – As a variation for a different visual presentation, you can “Julienne” (i.e. cut into long thin strips) the apple and celery.

* NOTE – If you do not have access to quality, raw milk products to ferment your own whey, you can obtain the whey you need for this recipe by purchasing a good quality, natural yoghurt with live cultures. If you place a portion of this in a clean cotton cloth and let it hang, the whey will drip into a bowl below. What remains can be used for spreads and dips.

Probably nothing can seem as daunting to the new gluten free cook as gluten free baking.

Let me say, firstly, that you can lay any apprehension aside about this subject, because the hard work has already been done for you.

Gluten Free Baking Today.
Not only are commercially-baked gluten free breads more widely accessible today, but virtually the entire range of other baked gluten free products has expanded as well. Products like pizza crust, cakes, muffins, cookies, biscuits, pies etc are now relatively easy to find in most places.

What Is Used To Replace The Gluten?
The big challenge with Gluten Free Baking, of course, is how to mimic the function of the gluten in regular bread with gluten free ingredients. After all, most people want to get a result as close to the look, feel and taste of the regular breads and pastries they loved so much in earlier days. Right?

It’s amazing what a need, desire and creativity can bring about. Because of the increasing demand of the ever-growing celiac community, hundreds of commercial and domestic experimenters eventually came up with the “goods” (saving you all the hard work).

Xanthan Gum
Xanthan Gum was developed in the early 1960’s and is used widely in a number of industries as a thickener. It’s production involves a fermentation process and corn syrup. In the food industry it is used in everything from salad dressings to bread mixes. 

It is good to keep in mind though, that some people are allergic to Xanthan Gum (symptoms can include intestinal gripes, diarrhea, headaches and temporary high blood pressure).  

Guar Gum
Guar Gum is made from the endosperm of guar beans. It works similarly to Xanthan Gum and can be used as a less expensive substitute when needed. It too can have a laxative effect.

How Much To Use?
Generally you can easily substitute one gum for the other, however I’d recommend using a little bit more Guar Gum if you are substituting form Xanthan. Even up to as much as 50% more or so.

Most people feel that the Xanthan Gum gives a better result for making breads (you’ll find it widely used in gluten free bread mixes), whereas the Guar Gum results in spongier, cake-like texture

The amount of the gums used depends on the type of recipe. Generally you’d use more for a pizza crust (like 2 teaspoons), less for breads (say 1 tsp) and least amount for your other baked goods such as cakes, cookies and muffins.

Sourdough Gluten Free Breads.
When we began our natural foods store in the early 90’s in Brisbane, the availability of commercial gluten free breads was still in its infancy. The population at the time was around 1 – 1.5 million and I recall only two small specialist bakeries producing Gluten Free breads (we were luckier than most).

Till next time…..
To you health and Gluten Freedom
Sven