Gluten Free Fantasy

Milk in the Raw - Hype or Hope?

2013-03-01T19:00:00.000-08:00

The milkmaid. Johannes van der Meer, circa 1660 (1647-1675)

I've been dairy free for 5 years.

This means no mac and cheese, no yogurt, no pizza, no cottage cheese, no lasagna, no ice cream, no cute little blocks of cheese dipped in mustard at the buffet, AND none of the protein and nutrients that come with it.

That is until last week.

While I've dabbled in dairy over the last year or so. I've sampled, with a mixture of hope and dread, goat and sheep milk products, with mixed results. I have stayed far away from cow's milk however.

After consuming 4 years worth of processed cheese and milk like products, I was so tired of faking. I also thought if I'm trying to eat whole foods, why am I allowing these weird chemical combinations in my body?

I started to research raw milk.

Friends and family said, "Isn't it dangerous?" "Why would you want to pay that much for milk?" "Just take Lactaid."

Ignoring their warnings, I bought a quart of raw milk from my local co-op. I figured there was something to the raw milk craze and even though most of the people around me said that it was dangerous, I guessed they were speaking more out of fear than fact. I drank it and had zero ill effects. I decided to order a gallon from a local dairy from grass fed organically raised cattle because it was less expensive than what I found in the store. Besides, with 6 people in the family, a quart of milk goes in half a morning.

Researching the benefits of raw dairy products I came across some some interesting information. A study reported by realmilk.com highlighted some interesting findings with raw milk when it was intentionally contaminated with salmonella...

"To study this issue further, Organic Pastures contracted with BSK labs in Fresno to perform multiple challenge and recovery tests on our raw milk and raw colostrum. When 7 logs (10 million counts) of pathogens were added to one-milliliter samples of organic raw milk they would not grow. In fact they died off. The salmonella was so badly out-competed that it could not be found less than 24 hours later."

After a week of raw milk every day, my celiac symptoms, the gastric pain, the irritable bowel, the colitis, whatever you want to call it...

ceased.

I've also noticed the eczema on my face and nape of my neck fizzled to a mild dryness. Coincidence? Considering that we ran out of raw milk and it, AND my gastric symptoms, are coming back, I don't think so.

I am amazed, ecstatic, excited and NOT scared! Raw milk here we come!

If you find hope, usefulness, insight or help in this information, please consider giving a gift! It helps me to be able to feed these 4 hungry kids! Thank you for your support. :)

Call, (or boycott) Prop 37 Killers

2012-12-10T18:42:00.000-08:00

A recent post by the Organic Consumers Association calls for the boycott of a long, surprising list of products whose parent companies donated millions of dollars to out swagger the prop 37 bill. This list includes tons of top name food brands including PepsiCo and Kraft.

Now this type of maneuvering may hit them where it hurts in the extra long run, but reaching out may be a better idea. As a consumer of Cascadian Farms Cereals (oddly enough the only one on the list I buy), I did some research and found the contact information for their parent company, General Mills. Calling them, writing letters and calling again, not only lets them know how you, as their customer, feel about their corporate influence, it also ties up resources that are usually fielding calls from stockholders and suppliers.

I complied a list of contact information on the parent companies donating to influence the downfall of Prop 37 so you can get in on the job of educating our food manufacturers:

PepsiCo:

1-800-433-2652

Consumer Relations
1 Pepsi Way
Somers, NY 10589

M-F 9:00a.m. - 5:00p.m. EST

Website: https://cu.pepsico.com/pepsi

Kraft or (Mondelez International?):

The general telephone number is 847-646-2000.

Kraft Foods Group, Inc.,
Three Lakes Drive,
Northfield, IL 60093

Mondelēz International
Three Parkway
North Deerfield, IL 60015

Website: http://kraftfoods.custhelp.com/app/answers/detail/a_id/26

Oddly, both of these companies have the same style of corporate website and I was directed to the Mondelēz International site automatically when searching Kraft.

Coca-Cola:

The Coca Cola Company
P.O. BOX 1734
ATLANTA, GA 30301

USA (800.438.2653)

Website: http://www.coca-colacompany.com/contact-us/

General Mills:

763-764-7600. I

General Mills
P.O. Box 9452
Minneapolis, MN 55440

Website: http://consumercontacts.generalmills.com/consolidatedcontact.aspx?page=faq&js=True

Conagra:

U.S. Consumer Affairs 1-877-CONAGRA(1-877-266-2472)
Canadian Consumer Affairs 1-800-461-4556
Investor relations 402-240-4154
Corporate Headquarters 402-240-4000

ConAgra Foods Inc.
One ConAgra Drive
Omaha, NE 68102-5001

Websites:

Consumer website: http://www.conagrafoods.com/contact-us
Investor website: http://www.conagrafoods.com/investor-relations/contact-information

In 2008 or 2009 I contacted these folks and asked where they sourced their Wesson brand oil. The lady on the phone became very nervous and said, "That information is privileged." Then she hung up on me. I was just going to ask if their canola was GMO. I don't think they wanted me to know.

Kellogs:

Call Consumer Affairs 1-800-962-1413

Kellogg's Consumer Affairs
P.O. Box CAMB
Battle Creek, MI 49016

Website: http://www.kelloggs.com/en_US/contact-us.html

Smuckers:

The J.M. Smucker Co.
1 Strawberry Lane
Orrville, Ohio 44667-0280

1-888-550-9555 (9-7 EST Monday-Friday)
Fax: 1-330-684-6410

Website: https://www.smuckers.com/contact/default.aspx

Unilever:

1-800-298-5018 Monday-Friday 8:30 AM-6:00 PM Eastern Time.

Unilever
800 Sylvan Avenue
Englewood Cliffs, New Jersey 07632

Website: http://www.unilever.us/resource/contact/default.aspx

Dean Foods:

Dean Foods
2711 N. Haskell Ave.,
Suite 3400
Dallas, TX 75204

214-303-3400

Website: http://www.deanfoods.com/media/56157/df_fact_sheet_2012.pdf

This "website" is actually a media flier.

If you'd still like to boycott the products, this is Organic Consumers Association's list:

"PepsiCo (Donated $2.5M): Naked Juice, Tostito's Organic, Tropicana Organic • Kraft (Donated $2M): Boca Burgers and Back to Nature • Safeway (Member of Grocery Manufacturers Association, which donated $2M):"O" Organics • Coca-Cola (Donated $1.7M): Honest Tea, Odwalla • General Mills (Donated $1.2M): Muir Glen, Cascadian Farm, Larabar • Con-Agra (Donated $1.2M): Orville Redenbacher's Organic, Hunt's Organic, Lightlife, Alexia • Kellogg's (Donated $791k): Kashi, Bear Naked, Morningstar Farms, Gardenburger • Smuckers (Donated $555k): R.W. Knudsen, Santa Cruz Organic • Unilever (Donated $467k): Ben & Jerry's • Dean Foods (Donated $254k): Horizon, Silk, White Wave"

As a last note, please use this information with prudence. Do not go and call them and scream in their ear or picket their headquarters in your underwear. Respect begets respect, and you gotta give it to get it.

Now, lets go have some fun!

How to Cook Butternut Squash - Yes You Can!

2012-09-30T09:36:00.000-07:00

Do the isles of strange looking vegetables in the produce department scare you? It used to scare me too. Now I revel in the inexpensive variety of squash avalible at my local Whole Foods every fall and winter. Acorn, Butternut, pumpkin, Patty Pan, Hokkaido, I've tried the traditional and not so traditional and had yummy results.

Squash is not only healthy, it is very tasty too. It's not hard to prepare fresh squash either. Butternut, my favorite squash, has a mild nutty flavor, and you can prepare it similar to sweet potatoes. The organic butternut has a rich orange color and a wonderfully sweet flavor. It's great with cinnamon and honey! This is how I prepare it:

First Peel the squash with a vegetable peeler.

Then chop off the ends of the squash with a chef knife.

Then cut it in half. Depending on the ripeness, this may be a difficult task.

The heavy chef's knife makes this an easy task.

Next, save the seeds. Gently pinch the seeds out of the goo with your finger.

This should not be done to varietys that have patented seeds.

Next slice it lengthwise in strips and cut into chunks. Place the chunks in a baking dish and sprinkle with honey, olive oil (or butter if you are not dairy-free), a sprinkle of Himalayan sea salt and cinnamon. Bake at 325 degrees until the chunks are soft. Smash the chunks with a fork and serve!

Pampered Chef (RTM) Microplane Review

2012-06-04T05:26:00.001-07:00

Ready, Get set, GO!

I'm launching the PC part of Gluten Free Fantasy this week with my very first "First Look" at several PC products. My friend and upline, Lauree, is a super gal and she and I are going to have a fantastic time bringing you REAL info on these products. Expect excitement... expect fun... and expect fast paced info that is anything but fake!

Hold onto your laptops here we go!!

I grated the whole block of cheese in less than a minute!

Here is the PC Microplane (TM) adjustable fine grater (there is also a coarse FYI). It grated an 8oz. block of cheese so fast I nearly lost a finger when I turned my head. We grated pecorino Romano cheese which is made from sheep's milk. It's salty, and normally a lot like Parmesan, but not with this tool. The micorplane lives up to it's name and made fluffy micro-thin curls from this hard cheese. They were so thin and light that they melted in my hand! Also, as you can see in the video, I spent very little energy and time (things I have in short supply with 4 kids!) grating a good amount of cheese. In a later video I'll show you the whole pile I made in less than 1 minute!

The Blade is Made in the USA!

The one thing I didn't like about this was how sharp the blade was, but that is the reason it works so quickly. It look harmless coming out of the box, and I even was able to "test" the blade and did not get cut (that is until was using it for real), but it is not. Let the kiddos watch you (and point and laugh while they get you a band-aid) on this one. :)

My next video will be a "use and care" video, as I really didn't read the directions before I used it the first time. (hence the need of first aid, LOL)

If you'd like to get this, go to:

http://new.pamperedchef.com/pws/glutenfreepc

and search "microplane," or just drop me a line on Facebook and I'll hook you up. :)

And the Winner of the Wal-Mart Contest is... HUMANKIND WATER!!!!

2012-06-01T23:14:00.000-07:00

I am proud to announce that HumanKind Water is the WINNER of Wal-Mart's Get-it-on the shelf contest!!

HumanKind Water is not just a company with an entrepreneurial spirit, Hk also has a heart. It donates 100% of it's net profits to build water wells in Haiti, as well as several other underdeveloped countries.

Right now Wal-mart.com is out of stock, but you can click here to have Wal-mart contact you when it becomes available.

God Bless Hk Water!! For more info. visit: http://money.cnn.com/2012/05/03/smallbusiness/walmart-humankind-water/index.htm

Monsanto's Bitter Pill

2012-05-19T09:29:00.000-07:00

There is a saying at the FDA that says only a drug can cure a disease. Since a natural substance, like naturally occurring citric acid in oranges for instance, can't be patented, this FDA stance creates quite a dilemma. What drug, for instance, cures scurvy?

Why are we trusting this regulatory agency when all they are doing is allowing food manufacturers to deliberately poison us with their "flavor enhancers"? Why is it fully legal here in the US to make us addicted to their crap? Look at Monsanto and his GMO Horror Corn story, splicing human and corn genes, and what high fructose does to your system. This reminds me of a global mafia type organization pushing frankenfood and then pharmaceutical poison to cover up the symptoms of what the food does to us!

Our bodies are craving the minerals and nutrients found in a variety of fresh fruits and vegetables, high quality grass fed meats and other, non-genetically modified, protein. Instead we are pasteurizing, homogenizing, sterilizing and plasticizing our food to last forever, robbing it of the enzymes, photochemicals and whole natural vitamins and minerals our body needs. No wonder we over eat!! Our brains are starving for the snippet of whatever is left of the nutrients in the "food" and the big manufacturers are stuffing their pockets with our money we throw at them. It reminds me of the relationship between the drug pusher and the addict, except the drug task force (the FDA) is saying to Monsanto, "go ahead, deal away."

There are other sources that say this is all related to population control plans hatched in the grip of the Rockefeller Foundation and food management is just a small part of the conspiracy. "The World According to Monsanto" certainly does have a lot of compelling commentary to make me think that GMOs effects are not just accidental.

Color Me Natural - Homemade Gluten Free Frosting with No Funny Stuff

2012-05-19T08:59:00.000-07:00

The kids (and Grandma) had a grand time, and I was happy the frosting didn't have wierd, unpronounceable stuff in it.

For birthday parties I sometimes bake gluten free cupcakes and mix up a bunch of colors and put each into a decorating tube. Then I give each party-goer a "blank canvas" cupcake and stand back and watch the creativity squeeze out. Each child exchanges ideas and frosting colors and a fun time is had by all.

So how did I get all those awesome colors without weird stuff? I used combinations of blueberry juice, spirulina (a blue green algae sold in health-food stores as a whole food vitamin and mineral supplement), turmeric, and India Tree Natural food coloring. I use a palm kernel oil shortening to make my frosting with powdered sugar and natural peppermint flavoring.

Here is what I used to create the colors:

Red: India Tree red and a small amount of blueberry juice gave me a richer red than with the coloring alone. I also added a tiny sprinkle of turmeric.
Orange: I used the India Tree red, a drop of blueberry juice (to get the "red" in the orange), turmeric, and some of the India Tree yellow.
Yellow: Turmeric and India Tree yellow combined to make a much brighter yellow than the coloring alone, I then added the tiniest bit of spirulina.
Green: I mixed turmeric, spirulina and the blue and yellow India Tree colors until I got a great green. I went heavy on the spirulina. I added the slightest bit of blueberry juice to ad a bit of depth and got a great result.
Blue: I used the IT blue, blueberry juice and spirulina. Blue is a tough color.The spirulina made this easy though because it balanced out the "purple" of the blue India Tree coloring and blueberry juice.
Purple: Blueberry juice, Blue food coloring, and just a little bit of spirulina made a surprisingly vibrant purple.

If you think this looks yummy, you should see my G-Free K-Too cake on my Facebook page!

Kashi = GMOs

2012-05-19T07:41:00.003-07:00

The Kellogg brand Kashi is in trouble. A recent sample tested by Cornucopia contained 100% GMO soy. Like any spoiled child, Kellogg stamped their foot and whined that no testing had actually occurred.

Cornucopia's research director, Will Fantle, stated in response:

"We purchased a readily available box of Kashi's GoLean® cereal from a Whole Foods store. We then sent a sample to an accredited national lab for testing, finding that the soy in the natural cereal was 100% GMO."
Caught in their lie, Kellogg is now promising that their products will, within 3 years, contain a whopping 70% organic ingredients. This may fool some, but it is clearly a way to save profits. They may as well say they are changing their inGREEDients, as their intention is not on food quality, but strictly on profits.

Further research revealed Kellogg's plan. By 2015 all NEWLY INTRODUCED Kashi products will be NON-GMO project certified (http://www.kashi.com/ourcommitment). They say nothing about their current line.

(Click here to see an enlarged version of this chart)

According to Phil Howard, Kellogg also owns Bear Naked, Gardenburger, Morningstar Farms and Natural Touch brands. Expect your favorite natural brands to change recipes when the corporate ownership changes. It is also important to note that you should ALWAYS read the ingredient labels of the foods you purchase, and CALL the company, to be sure there are no food allergens, (such as soy) in the recipe.

Sometimes though, you may not get all the answers you are looking for.

Gluten Free Restaurant Review - Verona Village Inn

2012-05-17T20:45:00.000-07:00

Verona Village Inn - 551 Wildwood Avenue - Verona, PA

Hubby and I headed out last night to celebrate our 15th wedding anniversary. As a woman on a gluten-free and dairy-free diet, restaurants are often a big hit or a big miss, and I dread trying something new since some of my G-free dining experiences have been truly horrible. These bad experiences include pricey "fine dining" places to fast food joints. Many people just don't understand what food intolerance is and often make rash judgments ("She's SOOO picky!") or express fear ("Am I going to have to call an ambulance if you smell the broccoli cheddar soup?") when I share my dietary needs with waitstaff. But share I must, mostly because if I don't make my needs known I'll invariably get a meal I can't eat.

Of all the types of restaurants, Italian ones are the worst as far of selection for me. Italian restaurant menus are saturated with pasta dishes slathered with cheese and I must navigate a minefield of wheat and dairy based dishes reading the ingredients carefully, then asking the waiter "what else" is not listed in the description on the menu. When my husband recommended the Verona Village Inn, I was not enthused. We in fact passed it to try another local eatery, but turned back when it was obvious that we would not get a table until sometime next week. We turned back and walked in, and as I perused the menu and took in the ambiance, my expectations changed drastically.

The place was busy, but there was not a wait, even though we did not make reservations. We were seated and served by friendly courteous staff who were bustling through the restaurant, but they did not make us feel rushed. Our drinks and meal were served with wonderful smelling garlic bread and fresh salad. I selected a grilled chicken salad topped with french fries and asked that they hold the cheese. My waitress was a bit surprised when I brought out my own cheese substitute and jokingly asked where I found it on the menu. My chicken breast was grilled just right and had a wonderful flavor. The salad was a fresh mix of romaine lettuce, cucumbers, tomatoes and mushrooms, which tasted as if it was just cut right before I ordered it. My husband's lasagna looked yummy and smelled even better, and even though I couldn't eat it, I enjoyed the fact that he was full and happy afterward.

My glass of white Zinfandel topped off the evening perfectly. I haven't had a meal out at a restaurant this good in a very very long time. Verona Village Inn was a definitive big hit! They may have to get used to seeing us every year. ;)

HumanKind Water Makes the Finals!

2012-04-05T10:29:00.003-07:00

Humankind Water has started something big and have their sites set on making it huge! Big box retailer, Wal-Mart, is running a contest to see what their next product should be and asking people to vote for the most worthy product. The final round of voting begins April 11 and continues til the 24th, and Humankind water is asking people to vote for them.

Why should we vote for Humankind water? Because 100 percent of the net profits go directly to building wells and helping people gain access to clean drinking water.

Go to the Humankind website to learn more about their mission and vote!

Gluten Free Product Review - Julian Bakery ZERO Cookies

2012-03-17T14:57:00.000-07:00

Ginger Spice, Cocoa Delight and Strawberry Banana Perfection
Photo courtesy of julianbakery.com

I recently was given the opportunity to try Julian Bakery's "Zero!" cookies. I must say this is one of those gluten free products that I, being the sweet tooth that I am, was very eager to try. These treats have zero net carbs, no gluten and no sugar, which is quite intriguing, but how do they taste?

Soft AND Chewy "Home Baked" Texture

Gluten free cookies are often not soft and are certainly never chewy. Somehow the folks at Julian Bakery did both in these cookies, AND they STAY that way after they are opened! This my friends is nothing short of a miracle.

Sweet, But Not Too Much

Sometimes in an effort to win us over, gluten free manufacturers bombard us with too much sugar. Zero! cookies are designed not just to meet the needs of those with gluten intolerance or celiac disease, but they have crossed boundaries and offered something good for diabetics as well. The Zero cookie is also naturally sugar free, so you are not downing a bunch of chemicals (for more see my information on processed coconut and grain fumigation). Instead they use Erythritol, Stevia and Monk's Fruit extract. While I would have preferred a bit more sweetness in the Cocoa Delight, the other flavors (Strawberry Banana Perfection and Ginger Spice) were plenty sweet enough.

WHEYt a Minute!

Alas, I did find that these cookies were not completely dairy free. They do have whey protein in all three flavors. Whey is an excellent source of nutrition, unless you are sensitive to the protein. I've not really experimented with anything containing whey before and I found I had no reaction to the Zero! cookies. I actually felt energized after eating these, which is the opposite of what a K-too does to me.

As you can see from this photo, the Ginger Spice were my favorite. Julian Bakery's website has a list of why they call them "Zero!" cookies. I can add one more to that list. There will be "Zero!" left! Don't worry, the hubby got enough of the Cocoa Delights. ;)

Bottled Water Brand to Make a Splash in Africa

2012-03-02T07:54:00.002-08:00

Humankind Bottled Water to Give 100% of Profits to Drill Wells

A new company has put a new twist to the bottled water industry by using 100 percent of their profits to fund wells in Africa. While some are condemning the bottled water industry, the chlorine and fluoride in municipal drinking water leaves little else for health conscious families to choose from. The fight to take back municipal water continues, and Humankind water fills the gap. This all while helping the world drink cleaner water.

They are asking people to vote to bring them to the shelves of our local Walmart. Visit them at humankindwater.org to vote.

As a spokesperson for the company says, "When you buy Humankind water, you buy humankind... water."

Christmas Humor In a Cookie - The Christmas Turd

2011-12-20T03:19:00.001-08:00

T'is the season to revisit cookie recipes! This one is easy, and ALWAYS makes a big impression. Whether it is a good or a bad impression depends on your family's sense of humor. :)

I remember my grandmother lovingly making those buttery-chocolaty good cookies called "Church Windows" every year (which always were gluten-free by the way;). My mother carried on the tradition, and influenced by my father's potty humor, I would often exclaim the "log" (which you would cut into the beautiful church windows) really resembled something that should be out in the lawn after Fido did his business.

Later, I would expound on those thoughts and create a delectable treat with an unappetizing name. I give you, "The Christmas Turd."

Enjoy!

The Christmas Turd

Stuff to grab:

Non-Butter Butter - (No pun intended) - You'll need about 1/2 cup. Good butter substitutes include palm kernel oil, coconut oil, Earth Balance (we use the "soy free" version). If you use coconut oil, use a bit less since it's melting point is so low.

Salt - Just a pinch, and not really necessary if you have a salt added to your butter substitute.

Chocolate Chips - Be sure they are the non-dairy kind. Look closely on the bag for milk fat, milk, milk powder. It may also be within another ingredient's ingredients. For instance, the ingredients may list "chocolate," then beside it "(cacao, milk fat, sugar, vanilla)." The items in the parenthesis are the chocolate's ingredients. Oh... by the way, use the whole bag (12 to 16 oz.), unless you got the club store size.

Vanilla - 'Cmon use the real kind! Your family will thank you. One teaspoon should do it.

Mini Marshmallows - Any color, including white, will do for this recipe. Choose the multi-colored if you want to make it festive, AND you don't mind ingesting the red dye #5. You'll need the whole bag, so make these after the kids are asleep. Darn those little snack snatchers!

Flaked or Shredded Coconut - This is for the "snow" that your turd will lay on, so one small bag should do it. Bob's Red Mill has an all natural version that doesn't have the anti-freeze in it. YES I DID SAY ANTI-FREEZE!! Sorry guys, the "regular" coconut has propylene glycol in it, which is just another form of the chemical you don't want your dog drinking out of your car's radiator. If you are wondering why you shouldn't eat the stuff, Dow says in the safety data sheet for propylene glycol that:

"Effects of Repeated Exposure:In rare cases, repeated excessive exposure to propylene glycol may cause central nervous system effects."

My central nervous system is taxed enough with 4 kids, I don't need any more "effects."

Large Double Boiler - Or just be VERY careful with a bigger saucepan

Large Mixing Bowl and Large Spoon - Grab the biggest one you have, you won't be sorry you did.

Wax Paper - for forming your, um, gift...

Wrapping Paper and Ribbon

Printer and Paper - Unless you are really good with penmanship.

Now What:

Take your "butter" and melt it over a VERY low flame, or a double boiler. Add the chocolate and stir occasionally as it melts. ...IN THE MEANTIME ... Get your coconut "snow" on strips of wax paper about a foot long. sprinkle a 6 inch scat trail right in the middle of the wax paper. This recipe makes about 6 to 8 healthy, um, logs.

Now take your melted chocolate off the burner for a few minutes to cool enough so that it does not feel like it's going to burn your skin if (I really mean WHEN) you take a taste. This is so the chocolate doesn't melt the marshmallows. Remember, you want the little marshmallow lumps in the "gift" to add texture! They can't do that if they are melted into a gooey mess.

Fill your large mixing bowl with the marshmallows and then take your chocolate mixture and dump about a 1/4 cup of it over the marshmallows. If they look like they are melting, take 5 and let the chocolate cool. When it is ready, pour the whole thing in and stir until they are coated. Plop the mixture by the spoonfuls on your trail and squeeze the log into the perfect poo shape. Sprinkle with a little more "snow" and wrap the wax paper around the "gift" and chill it in the fridge.

Now head over to your printer and print out multiple copies of this poem. You can use it as many times as you would like (freely distribute), as long as you don't modify it and also include my name and websites. ;)

Take your log out when it is hardened and wrap a copy of the poem around the wax paper, then wrap it in festive Christmas paper. Tie each end with ribbon and trim the extra paper and place it in a large zipper bag and put it back in the fridge. Then on Christmas morning watch your family's shocked faced as they realize what they might have sitting on their laps. Don't let the gag go too long, you don't want to create any family feuds. :)

Now, let's go make some Christmas cookies!!

Good Gluten Free Bread Options

2011-08-21T03:58:00.000-07:00

A friend of mine asked me, after trying one of those brickabread gluten free blocks, “is there any good gluten free breads?” I said, "Of course!" Well I didn't say it, I typed it. We were FBing.

If you've asked yourself the same question, you need answers, and fast. Here are a few tasty options...

Rudi's
Their hot dog buns are fantabulous! Their breads are soft and chewy, unlike almost every other gluten free bread. After freezing a loaf, they can be a bit crumbly (see http://glutenfreefantasy.blogspot.com/2011/07/rudis-breadthumbs-up.html), but not nearly as much as that older brickabread stuff! It makes great French toast and sandwiches. The bagels are my second fave!

Udi's
No, that isn't a typo. The Udi's brand is almost just as good as the Rudi's brand. It almost makes me think that they are one in the same. The difference, Udi's hot dog buns are not so, well, hot.

Rice Cakes
This is what I used before I started writing for Rudi's and getting free bread. ;) Its an inexpensive alternative and easy to manipulate. Doesn't make good french toast though, and you can just forget about folding them in half. :)

Lavash
I recently discovered a millet based lavash bread at our local food Co-op. :9 It was great! Soft and chewy and while it didn't roll, it folded nicely to make a great little snack!

One other thing, don't be afraid to break out of the bread mold (pun intended). We as Americans have been trained by advertising for the last 50 years or so that bread is part of lunch. It doesn't have to be. We make whole meals out of carrot and veggie sticks with peanut butter! Hubby hates it when I do that, but... Now, let’s go have some fun!

Nutritional Supplements for Those with Celiac Disease

2011-08-20T04:56:00.000-07:00

UPDATE!

I was reading an article at Mercola.com and he had a very interesting quote from Green Med Info:

"The selenium that is found in foods like brazil nuts, mustard seeds, and fresh produce grown in selenium-rich soil is infinitely different from the biologically inert forms being put in some multivitamins. In fact, i.e., sodium selenite/selenate can cause cancer, whereas the selenium found within food, or laboratory chelated forms like selenomethionine have all been shown to prevent and combat cancer.
The basic principle that explains this difference is that when you isolate a nutrient or vitamin out of the food complex within which it is naturally found, and where it is inseparably bound to thousands of known and unknown food factors (e.g., enzymes, protein chaperones, glyconutrients, etc.) it is no longer as beneficial to life. This is especially true in the case of vertebrate mammals who are equipped to get their minerals from the plants they ingest or through the biotransformation of inorganic minerals to organic ones by microflora in their gastrointestinal tracts.
The primary reason that sodium selenite/selenate are preferred by some vitamin manufacturers over safer, more beneficial forms like chelated or yeast-grown selenium is because it is more profitable to use raw materials of lower quality."

It seems this further proves my point. If you are not taking a vitamin or mineral where it naturally occurs, you are likely doing more harm than good. I'll now say it is almost ALWAYS better to get your nutrients from raw foods.

Thanks Mercola.com for bringing this to light. Dr. Mercola also warns about supplements containing magnesium stearate, or stearic acid, and titanium dioxide. Both of these fillers cause immune system problems and stearic acid can acutally cause a nutrient barrier in the intestines which blocks your body from absorbing the very nutrients you think you are getting with the supplement. You can read the whole article here: Is Your Multivitamin Toxic?

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It would seem reasonable that if Celiac Disease drained your body of required nutrients and damaged your intestinal lining you should take supplements that help meet your nutritional need as well as aid in the healing process. Celiact, a supplement designed especially for those with Celiac Disease, has done just that. It has 5 components of the supplementthat that address different Celiac needs:

Multivitamin

This includes vitamins A, E and K for vision, immunity and blood clotting, the anti-oxidant Vitamin C, and B vitamins, including folic acid and B12, which may reduce the risk of anemia.

Bone Health

Calcium, magnesium and vitamin D all work together to help build strong bones. Many of those with Celiac Disease suffer from bone loss due to lack of absorption of these essential nutrients.

Gut Healing

Zinc, glutamine, and citrus bioflavinoids work to heal the damaged intestines according to the maker's site. Zinc helps "patch up" holes, while glutamine provides nourishment for the lining of the gut. The bioflavinoids are said to reduce inflammation.

Probiotics

Lactobacillus Acidophilus, Bifidobacterium Lactis, and Bacillus Coagulans are the three cultures available in this supplement. Some research says that probiotics help crowd out the bad bacteria, fungus and other pathogens in the gut.

Digestive Enzymes

These help break down food to allow it to be more easily absorbed.

More information on this supplement can be found at celiact.com. What I did not find at this site is a list of ingredients. I like to stay away from magnesium sterate and steric acid for the potential gut disruption they cause, and I will not buy a supplement with non-bioavailable (cheaper) forms of vitamins. While it's more convenient to take one supplement to meet the needs of those with Celiac, it makes sense to only take those supplements needed, and to take the most bio-available form of those supplements. For instance, the sublingual form of vitamin B is the most readily absorbed for most of us, and when your gut is damaged, sublingual bypasses the gut to go directly into the bloodstream through the tissues in the mouth.

It is possible, and probably most beneficial, to try to get these same vitamins through your food. Liver, for instance, is very high in vitamin A. Digestive enzymes can be found naturally in fresh pineapple, papaya and papaya seeds. The reason it is so important to try to consume these nutrients in foods is that the components required for proper absorption are usually already built in to the food. That means if you eat spinach, you will not only get calcium, you get the vitamin C that aids absorption.

Fresh and raw foods often are the best way to consume your "supplements." Don't hesitate to browse your produce section and make a salad of things like kale, papaya, broccoli and red cabbage. Iceberg has gotten a bad rap, but it's fiber and water content can help digestion, just don't make it the "base" of the salad as most of us do. Add things like raw apple cider vinegar and olive oil to dress it up and help aid the absorption of the fat based vitamins contained in the veggies. Papaya seeds can be dried and ground like peppercorns and give a sweet and spicy feel to the salad.

Now, go play with your food! You'll be healthier for it. :)

Growing Gluten Free - Yes You Can!

2011-08-05T11:48:00.000-07:00

I am a sucker for growing things. I love to watch a pumpkin blossom turn into a tiny green globe, only to swell into an orange fruit (yes it's technically a fruit) that I will bake and mash up later for a better-than-you-could-ever-get-out-of-a-can, gluten free pumpkin pie. I get so excited seeing those little seedlings sprout up in their cozy cubes of soil.

Many of the things I have grown however have not turned out so well. Most of the tomato plants I grew two years ago got a severe mold infestation rendering them...well, fruitless. This is why to limit disappointment I've tried to grow foolproof plants that stand the droughts and take the rain. Here are some of my successes:

Spearmint - Most herbs are pretty easy to grow, and spearmint is no exception. The fresh stuff is also way better than you can get on any grocery store. It's great in tea, hot or iced. You can also snap off a sprig and chew it like gum to freshen your breath!
Pumpkins - Even with the drought we had, these little beauties still sent out loads of little fruits just right for making pies. You can save the seeds fairly easily (make sure your seeds are not patented) and use them again next year as well.
Oregano - I planted a packet of these back in 2002 and we still have a nice bunch of it in my herb garden. I let it reseed itself by making sure not to take too much of the new growth at each harvest. It then sends up little seed making pods. When they dry out in the fall I crumble them to release the seeds and sprinkle the contents on my oregano bed.
Cucumbers - Given the space and the hill we have, I plant them at the top and let them cascade down. Hubby likes not having to mow the spot too. Bonus!
Sunflowers - The seeds are great for roasting and they are truly a plant you can't goof up. Plus the quick growing stalk gives you something to marvel over every week.

Going gluten free opened me up to tons of fruits and veggies I wouldn't have tried before. Some of them I can grow. Those that I fear I might destroy, wasting my efforts and breaking my heart, I buy at Whole Foods.

Papaya, acorn squash, ginger, star fruit, kiwi, asparagus, bok choy, mango, butternut squash and fennel are all new and exciting foods I've grown to love since going gluten free. My "limited" choices opened my eyes up to the limitless possibilities these wonderful foods contained. Enjoy your GF gardening journey!

Rudi's Bread...Thumbs Up!

2011-07-14T06:08:00.000-07:00

So here is the low down on the Rudi's Gluten free line...

Soft and Chewy?

YES! The Rudi's brand are soft and have a wonderful chewy texture reminiscent of wheat bread. They spring back up instead of cracking when squeezed.

Crumbly?

Yes and no. When I first got the bread it was not crumbly, but it didn't pass what I call "The Fold Test." I loved making sandwiches as a kid by folding the bread in half. I have found no gluten-free bread that will pass this test yet, and maybe I never will, but Rudi's White Bread came the closest to passing by far.

After I froze the Rudi's, more of the moisture was taken out and the bread did become crumbly, but not too much so, and it still had a pleasant light chewy texture to it. This is in stark contrast to the gluten-free gummy glob of goo that is supposed to pass for bread. Rudi's is nothing like these bread bricks, and is very much like, well, bread!

Tasty?

YES! Rudi's made this bread rich in flavor and gave it just a touch of sweetness. They use sugar, honey and molasses to sweeten their breads and rolls. You won't find any high fructose corn syrup here.

Cost?

The better quality gluten free breads often cost a little more than the "more" you'd pay for the frozen brick GF breads, but the cost is worth the difference. Expect to pay anywhere from $5 to $7 a loaf depending where you live. If you are near a Costco's, you can pick up two loaves of Rudi's for about $7, That's $3.50 a loaf! Since I'm not a member at Costco's, I'll be hitting up my buddy Vince at my local Whole Foods for a case discount. :)

Funny Stuff?

NO! This is a big pet peeve of mine. Food manufacturers have long been putting fillers, preservatives, colors and even flavor enhancers in their products. These chemicals have been approved individually (and I think the FDA process for that is a bit dubious) but I bet if you put all them all together in a barrel it would have to be halled off to a toxic waste facility.

Well, evidently this is a pet peeve of Rudi's as well because you won't find any of that stuff in a loaf of their bread. They stick with the basics, and as an organically based bread company with an entire wheat based organic line, you can bet they know their sources. You will find things like potato, rice, egg, honey, molasses and flaxseed in their breads. Nothing with poly-this or nitrate-that is anywhere on the label.

In future posts I'll go into detail about each of Rudi's gluten free products and how they fared in each of my tests. I'll also fill you in on what my family said about each. Now lets go have some fun! Grilled Goat Cheese Sandwich anyone? :)

Tomato Paste vs. Sun Damage: And the Winner Is...

2011-05-25T05:47:00.000-07:00

Tomato Paste!

Yes ladies and ...well maybe just ladies. The study of 20 women, who by the way subjected themselves to having small chunks of their skin removed for analysis, showed that when they ingested tomato paste containing the phytochemical lycopene, they suffered much less skin damage compared to those getting just olive oil. Show some respect for their contribution to science and eat your tomatoes.

Tomatoes have long been a fav of mine, and you can bet after this news I'll be loading my little blondies up with the stuff. Especially the one with hair so light you can see through it.

Here is a quick recipe to protect all you farmers while you are growing your red ripe sun damage fighting fruit:

Aunt Christine's Easy Gluten Free Pizza Sauce

Spaghetti Sauce - about a 1/2 jar
Tomato Paste - 1 of those little cute jars :)
Olive Oil - enough to get your buds in gear, about a tablespoon or more
Basil - I put in lots ... about a tablespoon or more
GARLIC - I put it in caps so you'd know to put a lot in. You can press fresh, use powder or granulated, just don't use garlic salt. You'll make the sauce toooooooo salty especially if you put in as much garlic as I do.
Salt - just a smidge
Oregano - yeah... You can also add other spices like thyme, hot pepper flakes, or Cayenne pepper.
Paprika - The WHOLE jar! Well, actually just enough to make it nice and thick. Go to your local club store and get the big container so you can make it more than once.
A Medium Sized Bowl,
Some sort of stirring implement - Please don't use your hair dryer, or anything else that plugs in for that matter.
and Freezer Bags or Containers - this is to store the extra, there WILL be extra. :)

Place the paste, sauce, oil and all spices, except the paprika, into the bowl. Stir till they are well blended and all the little spices are happy and mingling. Taste it. does it need some more garlic? You know it does. adjust the spices so they are just right.

Next dump some paprika in, be bold! Stir...Do you like the consistency? Stop. Is it too thick? add some of the leftover spaghetti sauce. Is it too thin? Check your fears at the door and dump in a few tablespoons. Go ahead, step out in faith. It'll be OK I promise. :)

Now, when the consistency is perfect, get some containers or those "oh so bad for the environment" zipper bags. Put about 1/2 cup of the sauce in each bag. If you like a lot of sauce on your pizza or you have a family of 17 children (18, 19? how many do the Duggers have now?) you can put more into each container.

And contact the NIH and tell them how very much you appreciate them taking a chunk out of skin cancer by studying lycopene. Those 20 women will thank you.

Is Wheat Free Easy?

2011-05-24T16:33:00.000-07:00

I read a recent post on the wildly popular naturalparentingtips.com newsletter saying that there are many options, so going wheat free isn't hard.

To him or her I say "YEAH RIGHT!!"

For someone who cut their teeth on takeout and fast food (and is currently reaping the health benefits thereof) going wheat free is not easy. I long to buy the chewy bread and bagels, enjoy the hot mac and cheese, and relish the ability to order the fudge brownie delight at my local eatery.

But I don't. Why? Because I like not having seizures. Plain and simple. Oh, I also like being able to drive. :)
While processed food makers are falling all over themselves to fill the huge chasm between whole foods and franken foods, I've learned to cope. I get most of my daily intake from single and two ingredient foods such as peanut butter, puffed corn, fruits, rice cakes and veggies. This assures me I don't violate my food rules.

But I do indulge in multi-nationally derived pseudo food on occasion, like cookies made from rice flour, and bread made with some kinda modified food starch and mold inhibiting cultured corn syrup. This keeps my dopamine pathways, the ones that were carved in childhood, happy. Well, happy enough. :)

Yes, I Expereinced Nerological Improvement from a Vibration Machine

2011-04-01T15:07:00.000-07:00

OK, it is no secret that I've had some seizures believed to be a result of my gluten intolerance. The grand mal, or tonic clonic seizures as they call them now, were by far the scariest for the onlookers. For me, I just got a real good nap and a little bit of tongue soreness from biting it during the process. The partial seizures were much scarier to me. I knew I was losing control, I could see and feel it. This included, yes I'm going to say it, my bladder. Aside from the "aura" that happened before I lost consciousness, the grand mal seizures were just exhausting. That is except the time I must have bounced my head off the filing cabinet. :)

Years before I had my first tonic clonic seizure, I'd get "dizzy" spells. Sometimes this included flashing lights before my eyes, sometimes it was just an odd feeling. Imagine my surprise when I started to get some of these "aura" symptoms after a bought of a horrendous flu this past winter. After 3 days of suffering with a 103 fever, I experienced flashing lights so strong it looked like someone was turning on and off the lights rapidly. I also had a slight “dizzy” feeling that had shadows of the past. These symptoms also were joined with two nasty cold sores. I think there might be an opertunistic virus that is dormant in my nervous system.

This got me thinking about some way to improve my nervous system function. I happened by Dr. Mercola’s website and saw a vibrating machine that said it improved circulation, endocrine function and (drum roll please) neurological function. Before I even looked at the price tag, I decided to give it a try.

“Whoa… wait a minute…it’s how much?!?”

This thing was 5 grand. No matter the wonderful promise of great health, I needed to find a more budget conscious alternative. After looking for local gym memberships that included this machine as part of their workout equipment and learning they were over $350 a month, I went to the net for an inexpensive “trial” product. I looked on three different websites for four hours...

I finally found this one, which had excellent reviews from people at my fitness level, and the price tag was a mere 200 bucks. Nice.

When it arrived I was getting over yet another cold and feeling particularly run down. I got on for the recommended 10 minutes and I was surprised at the result. Before I got on I was ready to take a nap, after I was ready to take on housework. It was a big difference. I’ve used this little gem every day for 2 weeks and while the energy difference is less noticeable, it is still evident. It improves my mood, my outlook and my energy. If I use it right before bed, it even improves my sleep.

I do isometric exercises on this to protect my back, of which I recently had surgery on, but I have not gone any further than this. I have not consulted my doctor, which I know I should do, but the last time I called him he immediately suggested anti-seizure meds. I doubt something like this would be acceptable to him.

There is no doubt in my mind that this machine is doing something good for me on a neurological level. What that exactly is, I cannot be sure, but I do know I got the best night sleep I’ve had in a long time by jumping on this right before jumping in bed. :)

Christine's End Zone Guacamole

2011-02-05T13:30:00.000-08:00

What it's All About:

Oh my gosh do I loooove guacamole. Before I was daring enough to buy an avocado from the produce department, I'd get my fix from the "fresh" made stuff at WholeFoods. Their stuff is good, but honestly guacamole needs to be made then eaten right away for best taste. The only way to do this is to wield your paring knife and attack the little prune-looking fruit (vegetable?). Don't be afraid, the mushy green stuff inside is not as scary as the green slime you had to clean out from behind Jr.'s bed. (Oh,that's where he hid those peas.)

With the game coming up on only...um...24 hours or so, I think this would be great for cheering on your team. The pepper and pear combo give a fresh sweet taste that is sure to have it gone ASAP and it's colored especially for this years Super Bowl. You'll see what I'm talking about later. :)

A note about my recipes: You may notice my recipes don’t include a ¼ teaspoon of anything. This method of recipe writing frees the reader to use their instincts, follow their gut, and find their inner chef. I mean, would anyone really notice a dash more salt in a vat of soup? Alright, go ahead and put it in, just taste it as you go OK?

Stuff to grab

Onion - about 1/2 medium to 1/4 large onion minced.
Green Pepper - 1/4 each minced. You can slice up the rest for a veggie tray.
Pear - One ripe Bartlett should do it. Cut it in 1/4 inch cubes.Yes, I did say a pear, don't worry. You'll understand later.
Ripe Avocados - You'll need 3 if you are only using one pear, get 5 or 6 if you are using two. What is ripe you say? Look for black skins that yield to gentle pressure. If there is any green or wrinkled skins, let the produce department handle those later.
Vinegar or Fresh Lemon Juice - About 2 T of white or apple cider vinegar, or the juice from 1/2 of a lemon. This keeps the avocado from browning too fast.
Salt - Just a pinch to bring out the sweetness of the pear
Red Hot - as much or as little as you like. I put only a dash in so my kiddos didn't notice. :)
Black Bean and Corn Salsa - About 1/2 cup should do it. See I told you there would be team colors in there! If the store doesn't have black bean and corn, you can always open up a can of corn and black beans and add it to regular salsa. Be sure to drain them and only add as much black and gold as you want in the Packer's end zone.
Garlic Powder - about 1 teaspoon, more if you love garlic.
A medium sized bowl and a fork for "smashing"
Heavy Knife - It's for muscling out the avocado pit. :)

Before you touch the avocados or pear, be sure you have all your onion and pepper minced into your bowl, the finer the better. Now cut the pear in 1/4 inch cubes and toss it in.

Take your avocado, don't be afraid, I'm here to walk you through this. Slice the avocados in half, one at a time, checking for dark brown spots to cut out. There is a big round pit in there, so don't be alarmed if you hit something. Follow around the pit to continue the cut and twist apart. The pit should now be in one half of the avocado. Now get your big chef's knife and give the pit a whack. In a ripe avocado it should stick in the knife and come free from the fruit (vegetable? nut?).

Put down your weapon of defense and get the paring knife. hold the half in your hand and, being careful not to cut through the leathery skin, make crosswise cuts in the fruit (veg? aw never mind!), then scoop out the good green stuff with a spoon into the bowl. Remove any dark spots you missed before and lightly "mash" with a fork.

Ingredients layered ready to make each other really happy!

Now add your vinegar or lemon juice, spices, salsa and hot sauce and give it a stir, tasting as you go. Don't act like a food processor while you do this or you'll miss out on the chunks of avocado.

Serve with black and gold chips from Gianegle (that is "Giant Eagle" for those not in Pittsburgh). Act like the chips are the Steelers devouring the defense of the Packers.

Oops, I think I just gave myself away. :)

Be sure to post pics of your creation on Facebook! Now Let's go kick some butt on the field!

If you like this recipe, please leave a comment, subscribe, or "like" me on facebook. You'll get all the latest news from GFF if you subscribe, including gluten free recipes, restaurant and product reviews, and other fun stuff. Thank you for your support!

Mom's Sushi Rolls

2011-01-20T11:01:00.000-08:00

What it's All About:

No, I am no kinds of oriental, but my Dad's trips out of the country, and my Mom's friendships with interesting people yielded an interesting childhood. I was encouraged to try things like grilled octopus and rotting Chinese cabbage.

This brings me to sushi. Way before Cali hooked onto the craze, my mom was rolling up sushi in our kitchen. And those that attended my high school World Cultures class circa 1988 may remember her sushi fondly.

By the time sushi it the grocery stores, it was old news to me. My mom had made it for at least a decade. Here is her recipe for this yummy gluten free food.

A note about my recipes: You may notice my recipes don’t include a ¼ teaspoon of anything. This method of recipe writing frees the reader to use their instincts, follow their gut, and find their inner chef. I mean, would anyone really notice a dash more salt in a vat of soup? Alright, go ahead and put it in, just taste it as you go OK?

Stuff to grab

Seaweed paper - Here is the same stuff my mom used in 1982. Well, not the same exact stuff, that would be gross.
Sushi Rice - You'll need about a cup per roll. Sushi rice is much stickier than Jasmin or other types of white rice, which helps your roll to hold together. This is the same type of rice my mother used.
Bamboo Mat - This flexible, yet sturdy mat keeps the rice tightly packed into the roll. You can pick one up cheaply and it is worth it to get a sushi roll that won't fall apart. You can find this essential for less than 5 bucks.
Sharp Knife - Non-serrated please
Tamanoi - Otherwise known as sushi rice mix powder, this goes a long way. One package flavors up to 16 cups of rice. Make sure you seal the leftovers as the powder is damaged by moisture.
Fillings -

Mild Version:

Sea Stick - 2 should do it. They are pre-cooked and you can find this in the deli or seafood section of your local grocery store. Because this is a processed food, be sure to ask them for an ingredient list.
Avocado - 1/2 should do

Hot Version:

Chinese Giant Pickled Radish - You can get these at an Asian market and Mom says there is no substitute for this spicy root veggie. It's flavored with ginger, garlic and other spices, as well as fish, fruit and sugar.
Wasabi Powder - Mix this with water to make a thick paste, about the thickness of icing. You can get this at many grocery stores in the specialty food section.

Cook the rice according to the package directions. Sprinkle the Tamanoi on top of the rice and stir in. Use this sparingly unless you really like vinegar.

Grab your bamboo mat and pull out a sheet of the seaweed paper and place it on the bamboo mat. Spread the rice on the paper about 1/2 inch thick leaving about a 1 inch space on one edge for sealing. cut your fillings in 1/2 inch thick sticks. Making sure that you place the fillings in the same direction as the bamboo sticks in the mat, place sticks of radish, sea stick and/or avocado about 1/3 of the way from the rolling end. Spread Wasabi sauce over the filling.

Roll the mat and paper around the filling, making sure to apply even pressure as you go. As the edge of the mat reaches the rice, roll back the mat and roll the paper into the rice. When you get to the edge, dampen slightly and seal. You should trim off any excess, but we just wrapped the extra around the roll. it was better than trying to figure out how to trim seaweed paper on the mat without cutting the mat. Now remove the mat and place your roll on a cutting board and carefully slice the roll with a sharp non-serrated knife. Have a serving plate ready to set them on.

Notice there is no raw fish in this recipe. The Chinese dish Sashimi is raw and while you can put sashimi into a sushi roll, it is not necessary to enjoy this gluten free specialty food.

Now Let's go have some fun!

I Did ... IT!!!

2011-01-18T04:40:00.000-08:00

After being almost entirely gluten free for the last 3 years, I broke down yesterday. I ate a wheat based cookie. It was a healthy one, no trans fats, organic flour (it was a Newman's product), but let me tell you the experience was not healthy.

Despite the sugar and cinnamon I love, the cookie did NOT taste good! After the hard swallow it took to get it down, I notices a slimy feeling in my mouth and throat. While I did not get a stomach ache per se, I definitely did not feel right afterward. I began to get tired and lethargic, and this was just one small cookie!

Whether it was the emotion from the symptoms, or the symptom from the emotions, I felt irritable as well. Some would say I'm normally like that, but this was worse than normal.

I hope this encourages you celiacs to avoid gluten based stuff no matter what. Some of you don't "feel" symptoms, but still experience damage to your intestines. The fact is I wanted to enjoy this cookie, and I did not. From the first bite, to the last swallow, to the minor gastric symptoms (like I said it was a small cookie) it was not a pleasant experience. Don't do it!

I'm going to the store and getting me some K-toos. :)

Can you Digg this?

2010-12-10T04:49:00.000-08:00

Google now has email alerts. I'm back linking to my alerts page to test this so I can hopefully post a widget to help you all get email alerts when I post. Try this out and let me know if it works. :)

Click here to get email alerts when I post a delicious recipe, great review or gluten free insight!

Apple Harvest Salad

2010-11-24T13:32:00.000-08:00

What It's All About:

Apple Harvest Salad is one of those "rave" gluten free recipes. This makes an excellent side dish or a healthy dessert and every time I make it people give me complements. So if you are having a down day, make this for your family. I guarantee you'll get so many kind words you'll beam with self confidence. This is the kind of recipe that makes kids do the dishes without being told and husbands notice that new hair do. I know that's a hefty claim, but this is really good stuff!

Stuff to Grab:

Large Serving Dish
Sharp Paring Knife
Slotted Spoon
Olive oil - Extra virgin gives it a richer taste, but you could certainly use the mild. You'll need about a cup.
Apples - 4 green, 4 red. I use Granny Smith and Gala, this gives the salad a tangy sweet taste. I've also used Red Delicious and Golden Delicious.
Dates - I've used both fresh and dried
Cashews - I use Planters. Be sure that if you buy fresh, you roast them and salt them first. You'll need about a cup.
Ground Cinnamon - Grab the big jar.
Ground Cloves - You'll need just a smidge
Ground Ginger - Same here, just a sprinkle will do.

Get your paring knife, peel and core your apples. I have young children, so I can accomplish this in about 5.3 seconds. If you are not that practiced, an apple corer makes quicker work of the job. Cut the apples in bite sized pieces, no smaller than a 1/2 inch. Toss the apples in your serving dish and drizzle with 1/2 of the olive oil. Coat the apples by turning them in the oil with the slotted spoon.

Cut the dates into 1/2 inch pieces and toss them in with the apples. Throw in the cashews and turn to coat them with oil. Next put in enough cinnamon to lightly color the apples, tossing as you go. I love cinnamon, so I put in too much, about 2 tablespoons. I know, I know, but at least it's good for ya!

Sprinkle on some cloves and ginger, but more cloves than ginger. A two to one ratio is about right. If you like spicy stuff, add more, if you like mellow stuff add less. Toss to combine.

Let sit for an hour or so to let the oil soak in a bit, then serve and get ready for the raves. Now, let's go have some fun! :)

If you like this recipe, please leave a comment, subscribe, or "like" me on facebook. You'll get all the latest news from GFF if you subscribe, including gluten free recipes, restaurant and product reviews, and other fun stuff. Thank you for your support!