Wednesday, December 29, 2010

Fybromyalgia and Gluten Sensitivity



The Fibromyalgia-Gluten Link
My husband and I have been doing our best to avoid gluten-containing foods for a few weeks now in response to what I have been feeling and reading about over the past couple of years. We are serious but it is hard... I definitely have an addiction to gluten, or maybe just the grains that are part-and-parcel with the gluey protein called gluten.

For the past few months I have been experiencing a lot of pain in my feet and ankles. No, not plantar's fasciitis. Sometimes I have burning pain at night so that I can not sleep at all. My husband, bless his heart, does some reflexology and I wear magnetic insoles and orthotics (help a lot, most of the time) and sometimes I use shea butter with cayenne powder mixed in on the soles of my feet when I go to bed. This all helps, but it doesn't seem to 'cure it' entirely.

A couple of weeks ago I made some 'raw energy balls' that called for flour made from oats in the Vitamix. I put them into the freezer as a Christmas treat. Friends and family love these little cookies and they have become a bit of a signature treat for me (if such a thing exists) but unfortunately, if I ever thought that oats didn't have gluten, I was wrong. I ate a couple of these puppies and almost immediately had all sorts of 'effects' including foot pain (how does that happen?)and a general malaise.

Yes, I have begun to feel like the hypochondria-cal sort of person I didn't have much patience or compassion for in my healthier past. I also feel old, shuffling around in my swollen ankles, sleeping in a half-upright position, feeling pain when least expecting it.

So, of course, I have begun to do a little research online and find that gluten is connected to all sorts of unexpected 'issues' such as fibromyalgia and thyroid problems.

Dr. Vikki Petersen, DC, CCN, has co-authored a book called "The Gluten Effect" and she and her "Gluten Doctor" colleagues (a community of MDs, naturopaths, etc. in the Silicon Valley, California) claim there is a clear link between fibromyalgia and gluten intolerance/sensitivity.

Consider this: In the United States (and probably Canada), roughly 2% of the population-- 90% women-- have fibromyalgia.  Irritable bowel syndrome is highly visible within this fibromyalgia population as well (as many as 3/4 of a study's population had both fibromyalgia and irritable bowel sydrome.)  In another research study, there was a strong link shown between irritable bowel syndrome and undiagnosed gluten intolerance.  Anecdotally, the "Gluten Doctors" have noticed repeatedly that when they prescribe an elimination diet (i.e., eliminating gluten-containing foods) for clients with fibromyalgia, that there has been a resolution of the tender points and muscle aches classic to fibromyalgia, as well as the healing of 'hidden infections', adrenal fatigue, and improvement in blood sugar control, all common complaints for both sufferers of fibromyalgia and gluten- sensitivity conditions.

In her blog at The Gluten Doctors, Dr. Petersen suggests that people with fibromyalgia are likely dealing with a multiple stream of 'causes' for the disease, gluten-intolerance being only one possible cause, but that a trial following of a gluten free diet would go a long way to improving the symptoms of fibromyalgia.  This is definitely something I am interested in pursuing.
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Tuesday, December 28, 2010

Quick Gluten-Free Quesadilla



Quick GF Quesadillas
This recipe for "quick gluten-free quesadilla" is the beginning of (I hope) many fast and healthier GF Fast Foods (or GFFF). A lot of gluten-free "baking" recipes have anywhere from 7 and up ingredients that can bog down someone who has limited time and X number of tummies to fill. After eating pretty high "raw vegan" for a time, I also find that the majority of GF recipes contain dairy, eggs, and refined sugar, verboten items for anyone trying to "eat healthy". So, here is my first contribution to speed-it-up real food.

(2 per person) Brown Rice Tortillas (I buy mine in the freezer at the Health Food Store)
2 medium Onions, diced
3 large Oyster Mushrooms (brushed clean and chopped)
14 oz. can of Pinto Beans
Organic Emmental Cheese, grated
1 clove organic Garlic, grated
1 T. Extra Virgin Coconut Oil
Celtic Sea Salt (to taste), other spices as desired

  • Dairy sensitive or dairy allergic? Use GF refried beans or your favourite GF veggie cheese instead of cheese and pinto beans
  1. Place 2 tortilla shells on baking pan (or pizza pan) and sprinkle grated cheese on each
  2. Prepare vegetables above (chop, dice, etc.)
  3. Stirfry above vegetables in Coconut Oil for brief time (until softening)
  4. Place veggies and cheese (or bean paste) on the torillas
  5. Sandwich the torillas together and lightly press together
  6. Bake at 350-400 degrees F. for about 5 or so minutes
  7. Remove from oven, score into pie wedges with a pizza cutter and serve with a green salad
Hope you enjoy! (of course, you can also make this "fast GF food" using your other favourites and leftovers-- add together stuff like wild tinned salmon, quinoa, red peppers, soft-scramble eggs, turkey, soy cheez, and maybe even a dessert quesadilla with grated apple, cinnamon and cheddar cheese?
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Monday, December 13, 2010

Gluten-Free Carrot Spice Cookies (also Egg- and Dairy-Free)



Anyone fearful of missing out on Christmas baking because of gluten-sensitivity or CD is really in luck this year-- the internet is teeming with recipes for delicious gluten-free treats. As far as baked cookies go, this next recipe could be classified a "health cookie" (except maybe for the sugar?). Once your mouth gets over the fact that it is not your standard wheat molasses-type cookie, your taste buds say, "al-right!" It's a cookie of substance!

1 cup packed brown sugar
1/2 cup Extra Virgin Olive Oil (EVOO)
1 cup shredded carrots
1 cup raisins
1 egg substitute (mix 1 T. of ground flaxseed with 3 T. of water until creamy)
1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl)
2 tablespoons molasses
1 teaspoon alcohol free vanilla
2 1/2 C. brown rice flour
1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground)
1/2 teaspoon baking powder

Cream sugar and EVOO in large bowl. Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well.
In a large bowl, combine the brown rice flour, spices and baking powder; slowly stir flour mixture into other ingredients and mix until well blended.
Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets.
Bake in 350°F (175°C) oven 10 to 12 minutes or until cookies are set and lightly browned.
Remove from baking sheet while still warm. Cool on wire rack.
Makes 4 dozen.

Recipe adapted from one by USA Rice Federation.
Carrot________________________________________________
Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Wednesday, December 1, 2010

The Thyroid and A Gluten-Free Diet




Thyroid disorders, particularly hypothyroidism (the under-functioning of the thyroid gland) is very common in North America.

The thyroid is an endocrine (hormone-secreting) gland located in the area of the "Adam's Apple"-- the word 'thyroid' comes from the Greek for "shield".  If you put your hand so your thumb rest on one side of your throat, and your other fingers on the other side, you can feel that bony shield covering the gland.

My husband and I have begun to read a book called "Why Do I Still Have Thyroid Symptoms When My Lab Tests Are Normal?" by Dr. Datis Kharrazian DHSc, DC, MS, MNeuroSci.  It is a clearly-written text with some very illustrative metaphors, such as comparing the protein-bonded thyroid hormones to taxicabs in New York that won't let their passengers out.

Very interesting to us was reading about the fact that people with any thyroid dysfunction should give up gluten-containing foods (even oats, alas).   If persons with gluten-sensitivity and/or Celiac disease eat gluten foods, they are prevented from absorbing the necessary nutrients in their diet.  Dr. Kharrazian makes a strong case for eating gluten-free and for looking to a healthy, whole-food diet (vs. pharmaceuticals) in order to get well.  People suffering from some forms of thyroid disease have shown that merely eliminating gluten from their diets has healed up their thyroid disease within 3 to 6 months!  What a great reason for getting the gluten out, eh?
Listen to learn more about Dr. Kharrazian's book:

Podcast interview with Jimmy Moore
Livin La Low Carb Vida
Free Audio Chapter:audio/video page

Listen to a radio interview with Dr. Kharrazian
Part One -- Part Two

Get instant delivery with Amazon Kindle eBook of Why Do I Still Have Thyroid Symptoms When My Lab Tests Are Normal? ($7.50)
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Monday, November 22, 2010

Simple No-Flour Peanut Butter Cookies



On the weekend a friend shared a cookie that she had baked over the week: Best-Ever 3-Ingredient Peanut Butter Cookie.  No flour.  1 C. sugar. 1 C. Peanut Butter.  1 Egg.  It was pretty tasty, and of course, gluten-free, but I don't intend to buy eggs anytime soon and so thought that I would try it with the famous flaxseed egg replacer (1 T. ground flaxseed to 3 T. water=replaces 1 egg).

Well, I found that we had only 1/2 C. peanut butter left and since it has been snowing all day, it seemed like that was what I would go with. I preheated the oven to 350 degrees F.  I combined the 1/2 C. peanut butter with 1/2 C. organic sugar and stirred in my 1 T. Flaxseed (ground) +3 T. water mixture (I used hot water to speed the process up-- I also let it gel in the bottom of the emptied peanut butter jar to use of any remnants of that-- thrifty, ain't I?).  I also added 1 scant teaspoon of baking soda, a teeny pinch of salt, and about a 1/2 teaspoon of Vanilla.  Mixed them all up into a sturdy smooth clump and made little 1" balls (about a dozen and a half), then pressed them with a fork.  I use a silicon sheet on my pan, but you could use parchment paper or a greased pan.  They are tiny so I didn't bake for more than 8 minutes.

They are delectable little peanut butter bites and beat the pants off any other peanut butter cookies I've made before...
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  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Wednesday, October 27, 2010

Recipe for Banana-Carrot Pulp-Cranberry Gluten-free Muffin Tops (and Vegan Too)



Are you looking for a way to use up all that carrot pulp (besides composting) that comes as a result of juicing? Here is a delightful recipe for a soft cookie/muffin top that is sweet and piquant and pretty healthy (as cookies go).  BEWARE: You must do the Flax Seed Egg Replacer about an hour in advance of the rest of the recipe.

Ingredients:
3 C. organic Carrot Pulp
3 C. organic Quick Oats/Oat Flour Mix (I just throw the Oatmeal in the Vitamix) (I have also used part Quinoa flour-- also whirred up in my Vitamix)
1 T. Arrowroot Powder
2 tsp. Celtic Sea Salt
1 1/2 C. organic Cane Sugar (or similar sweetener)
2 tsp. Baking Soda
2 T. Cinnamon
1 C. organic Thompson Raisins
3 C. Mashed Banana AND oil to top up (such as Olive Oil)
6 T. Flaxseed Egg-Replacer (*See recipe below)
Drops of Young Living Thieves and Ginger Essential Oils (optional)
1/2 Bag fresh Cranberries

1. Preheat oven to 350 degrees Fahrenheit.  I use a silicone mat on a cookie sheet (no greasing of pan required) but grease up a pan otherwise.  Make up Flaxseed Egg Replacer if you haven't done so already:

The Recipe: Flaxseed Egg-Substitute

  • 1/2 cup flaxseed
  • 1 1/2 cup water

Directions:

  1. Grind flaxseed to a fine powder in an electric coffee grinder.
  2. Mix flaxseed and water in blender and blend on high for 2 minutes.
  3. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill.
  4. Keep refrigerated up to 3 days

2. Use a wooden spoon to combine the Carrot Pulp, Oats/Oat Flour Mix, Arrowroot powder, Sugar, Celtic Sea Salt, Baking Soda and Cinnamon in a large mixing bowl.
3. Add in Thompson Raisins and stir until consistent texture
4. Mash about 5 ripe bananas and add in oil until the combo makes 3 Cups (or whirr the bananas in the Vitamix and then add in oil)
5. Make a hole in the dry ingredients and add in the banana-oil  and  flaxseed egg replacer.  Add in other spices (including a couple of drops of essential oils, if using).  Stir.
6. Add in fresh cranberries.
7. Mound in cookie shapes on the pan.  Bake for about 10-20 minutes (depends on oven??)  Take out just before they look ready.  Cool on racks.
 Flaxseed Egg Substitute Recipe: Heart Healthy Egg-Free Alternative High Fiber Omega-3 Fatty Acids http://www.suite101.com/content/flaxseed-egg-substitute-recipe-a37327#ixzz13bNwKHHG
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Monday, October 25, 2010

11 Great Gluten-Free Chocolate-Chip Cookie Recipes



Gluten-free chocolate chip cookie recipes mean that people with celiac disease and other forms of wheat and gluten-sensitivity can enjoy this delightful treat with their friends and family. There are a variety of tasty gluten-free chocolate-chip cookie recipe ingredients as well as the usual variety in the "normal" recipe. Quite a few of the recipes use an oatmeal or oat flour base which lends itself to a light-tasting cookie, while other flours include the "gluten-free mix" and barley flour. Most of the recipes include eggs, although there are a couple that use the vegan egg substitute binder ingredients. I personally would substitute melted extra virgin coconut oil for the various fats (canola oil, margerine, butter, etc.) and nut milk in place of soy milk, but you are free to make your own preferred substitutions. The first recipe is on the video from JoinMonica.com (the recipe is contained within the video so you will need to take notes) but the other recipes are your standard written-out variety and the links to the recipes follow the video below. To your health and enjoyment!

*Carrot-Coconut-Chocolate Chip Health Cookies (Gluten and Dairy-free)
*Wheat-free Oatmeal Chocolate Chip Cookies
*Wheat-free, Gluten-free, Double Chocolate Chip Cookies
*Holiday Wheat-free Chocolate Chip Cookies
*Gluten-free Chocolate Chip Cookies
*Siri's Gluten-free Egg-free Chocolate Chip Cookies
*Gluten-free and Egg-free Chocolate Chip Cookies
*Elana's Pantry: Dark Chocolate Chip Gluten-free Dairy-free Vegan Cookies
*Elana's Pantry: Blanched Almond Gluten-free Chocolate Chip Cookies
*Coconut Flour Chocolate Chip Gluten-free Cookies
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Wednesday, October 6, 2010

Hubpages and Gluten-Free Recipes and Information



I'm sure you have noticed that there is gluten-free information all over the internet now.  There are some amazing gluten-free and celiac responsive sites that offer information about how to cope with dining out, etc., and provide fabulous recipes.  There are at least a dozen Twitter names with Gluten-free in them, and lots of fanpages on Facebook.  Did you know that HubPages also carries a wealth of fascinating articles dealing with a gluten-free lifestyle and gluten-free choices?

 Are you familiar with HubPages?  No?  I wasn't either until a couple of weeks ago.  HubPages is a vibrant community of "hubbers" publishing "hubs" (informational articles and thought pieces).  There is an infrastructure set up for learning and for "revenue maximizing" or "monetizing"-- you know, getting paid for writing what people want to know about.  Like Facebook, it is socially diverse-- there is every style of writing from market hack to some fairly fine unique academic research (and everything in between, mostly).

Here are some examples of articles related to Gluten-free topics on HubPages:
Gluten Free Diet Weight Loss - Lose Weight With A Gluten Free Diet

As I mentioned, it is another social networking community in that the hubbers are there for a common endeavor, read each other's articles and rate them.  There are opportunities to link up with other hubbers as followers, and to engage in commenting on each other's works.... a sure search engine bonus with Google and Yahoo, both part of the eco-system of HubPages and enabling traffic to be driven to your hubs in an organic way that doesn't necessarily happen in other like-communities.  You can tell that I am already a hubber.  If you are interested in signing up (**free**) and trying your hand at some fun revenue-generating writing on topics you know about and love, just click here and register with HubPages-- it's not daunting and because of the inbuilt rewarding system (ratings, comments, genuine opportunity for earnings, friendships, fascinating stuff to read and learn about with lots of expert and peer support)the motivational tools are there to launch a solid writing/affiliate marketing career.  If you are currently a blogger, it's a great way to increase traffic to your blog as well.  Truly, the more you write, the better you get, the more you earn.  Why not check it out?  I am Techy Gran at HubPages... you can find me here if you have questions, want to follow me, or just check out what I've been up to!  In the meantime, it's my continuing privilege and desire to keep providing good information and recipes at the Gotta-be-Gluten-Free blog!  All the best in your health & happiness ~Cynthia

________________________________________________ Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Recipe for Easy Gluten-Free, Dairy-Free, Tree Nut-Free, Sugar-Free Coco-Banana Muffins



Beautiful banana muffins image courtesy of Diamond Joy
I've been looking for the perfect GF Muffin recipe for a while... my standards include no processed sugar, an easy flour mix that doesn't include stuff that I'm not familiar in working with (i.e., xanthan gum), no dairy, and no soy, canola or tree nuts.  Pretty tough to find in any of the commercial GF mixes.  I also like to use organic ingredients, if possible.  Now, this recipe does include eggs (I use omega-3 organic eggs) which bothers us a little because we are trying to pass as vegan-- next time I do it I will check out different eggless possibilities at www.egglesscooking.com  Maybe you could post your 'eggless GF' experiences here (that would be so kind!)

Anyhow, on with the recipe!  It is an adaptation of a recipe from Melissa Diane Smith's book,
Gluten Free Throughout the Year - A Month-by-Month Guide for Healthy Eating.  I actually found the recipe first at Terri's blog at  www.glutenfreecooking.about.com  As you know, this 'borrowing' among online foodies is pretty extensive.  Nothing new under the sun and all that, except for the odd twist here and there! lol  If you do try this recipe and like it, please let me know (below) what twists you added that worked for you.  Oh, I happen to use it to make "muffintops" since cookies are more liked in our household.  Makes a great soft cookie. 
This Coco-Banana Muffin Recipe makes 12 Mini Muffins or 6 regular size

INGREDIENTS:


  • 6 Omega-3 organic eggs (or type you want-- I know, I know, yikes)
  • 2 T. extra virgin coconut oil, melted in small bowl over hot water
  • 1 C. ripe, mashed banana
  • 1 1/2 tsp. alcohol-free vanilla extract (or vanilla powder)
  • 1/4 - 1/2 tsp. Celtic Sea Salt
  • 1/2 C. Coconut Flour
  • 2 T. Almond Meal (grind natural almonds in food processor or high speed blender)
  • 1/2 tsp. aluminum-free baking powder
  • 1 tsp. Cinnamon
  • 2 T. shredded, organic, unsweetened coconut
  • 4 T. raisins, GF chocolate or carob chips or cranberries, etc.

Preparation:

Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.  If making muffintops, tear paper to fit the top of cookie sheet.  Grease lightly.
Melt coconut oil in small dish over hot water.  Combine and stir the first five ingredients together. Add in the coconut flour and almond meal, baking powder, cinnamon and shredded coconut whisking together until smooth.
Fold in raisins, cranberries, chocolate chips. Pour into muffin cups or put tablespoons full on cookie sheet if making muffintops.
Bake at 400° F / 204° C for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins or muffintops onto a wire rack to cool, then store in a container and refrigerate. Flavor is most intense one or two days in the fridge after baking day.  These do contain eggs, so refrigeration is important.


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  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Monday, September 20, 2010

David Wolfe with some Facts About Gluten and Longevity




Gluten-free diets are all the buzz these days, what with Gwenyth Paltrow and other celebs switching off bread.  Well, in the past couple of days I received a newsletter from David "Avocado" Wolfe speaking to his upcoming Longevity Now Conference and introducing some pretty significant stats about the affect of gluten-containing foods on Americans: (the following factoids are quoted from said newsletter)
  • 1 out of every 133 Americans (about 3 million people) has
    celiac disease.

     
  • 97% of Americans estimated to have CD are not diagnosed.
     
  • 30% of the US population is estimated to have the genes
    necessary for Celiac disease.

     
  • 2.5 babies are born every minute in the USA with the
    genetic makeup to have Celiac disease.

     
  • Celiac disease affects more people in the US than Crohn’s
    Disease, Cystic Fibrosis, Multiple Sclerosis 
    and Parkinson’s 
    disease combined.

     
  • It takes an average of 11 years for patients to be properly
    diagnosed with Celiac disease even though a simple blood
    test exists.

     
  • 12% of people in the US who have Down Syndrome also
    have Celiac disease.

     
  • 6% of people in the US who have Type 1 Diabetes also
    have Celiac disease.
In this interview with Master Herbalist and health advocate Truth Calkins, you will learn the following:
  • Discover how a healthy gut will actually make food for
    you, especially those essential B-Vitamins!

     
  • Learn about the  'second' brain that controls your body's
    ability to absorb nutrients.

     
  • Find out what warning signals your body sends you that
    its digestive health is in peril.

     
  • Discover how to reverse hunger, overeating, and fatigue by
    making a few simple changes in your diet.

     
  • Hear the Truth about the role genes play in celiac disease
    (I guarantee you do not know this!)

     
  • Reduce the symptoms of celiac disease and restore your
    digestive health!
Click Here to Listen Now!

Join Truth Calkins as he reveals how to build a healthy immune system and detoxify the body safely and effectively at the upcoming Longevity Now Conference, Friday, September 24th-Sunday, September 26th at The Orange County Hilton in Costa Mesa, CA.


There are limited tickets available. 
Click here to order your ticket before they sell out today!

Can't make the event but want access to this information? 

Click Here to find out more about the Longevity Now Conference Webcast!

Join myself, Dr. Joseph Mercola, best-selling author John Robbins, Donna Gates, Daniel Vitalis, Truth Calkins, and 15 other wellness experts from around the
world as we explore powerful methods for achieving Super Immunity and Detoxification.


PS: Cancer is now the #1 killer of Americans, overtaking cardiovascular disease, and increasing at an alarming rate. In fact, one out of three Americans die of cancer. Click here to learn about Anti-Cancer Strategies


_________________________________________________ Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Wednesday, September 15, 2010

Recipe for Gluten-Free, Dairy-Free Coconut Carrot Cake



Who doesn't love carrot cake? And now--
 gluten- & dairy- free carrot cake!!
Today I had an absolute- ly glorious piece of gluten-free carrot cake in the Zocala Cafe in Courtenay, BC-- it was a reminder that (a)gluten-free is getting trendy because they had several items marked 'gluten free' in their bakery case, (b)gluten-free stuff doesn't have to taste like sugared-up cardboard and (c)I have options to buying that wheat muffin and then regretting it later.  I'm thinking it is pretty close to this recipe (with adaptations from the recipe by CassidyS at Hubpages.)



Coconut Carrot Cake 
Prepare 2 round 9" pans by lining with parchment paper.

1 C. Coconut Flour
1 T. Oil-- perhaps Sesame or Peanut-- for roasting nuts
1 1/2 tsp. Celtic Sea Salt
2 tsp. Baking Soda
2 tsp. Cinnamon
1 1/3 C. Extra Virgin Coconut Oil (or Artisana Coconut Butter if you can afford it!)
1 C organic Sugar or other sweetener
12 Eggs (yes, you read right.... yikes!  but it is a rich to-die-for cake!)
2 Tbsp. Vanilla
1 C. Walnuts  OR mix of nuts OR 1 C. Pecans
1 C. Raisins (OR 1/2 C. Raisins and 1/2 C. fresh Pineapple pieces)
2 C. Shredded Organic Carrots
Preheat oven to 425 degrees
Place raisins in water to soak, set aside. 
Toss nuts in the tablespoon of oil to lightly coat-- put parchment on a cookie sheet and pour on the nuts.  Put into 425 degree oven for 5-10 minutes (watch that they don't burn).  Remove and cool, chop.  
Turn the oven down to 350 degrees
Combine the coconut flour, salt, baking soda, and cinnamon. Set aside.
Cream together the Coconut Oil and sugar. 
Add the eggs in one at a time, then the vanilla. 
Stir the dry ingredients into the wet (by hand). 
Rinse and pat dry the raisins. Then, fold in the raisins, shredded carrots, and chopped walnuts/pecans
Pour batter into the round, parchment-lined round tins.
Bake about 30 minutes, or until nicely browned.
Allow to cool on a rack and then invert onto a plate and ice with dairy-free coconut cream icing. (*use Artisana coconut butter or unmelted coconut oil in place of casein-free butter in icing recipe)__________________________________________
Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Wednesday, August 18, 2010

Recipe for Cranberry-Blueberry Quinoa Granola



In my part of the world (Vancouver Island) this has been a tremendous year for berries and I am going to dehydrate a small quanitity of blueberries just to use in the following recipe.  (You actually could dehydrate the whole recipe if you want to be experimental):


INGREDIENTS:

METHOD:
  • Line the baking pan with heavy duty foil; brush all over with 1 T. of the oil.  Set aside.
  • In large bowl, toss the quinoa flakes, coconut, sunflower seeds, and almonds.  In a measuring cup whisk together the honey, remaining oil and 1 C. water.  Pour over the quinoa mixture and toss to combine.  Spread over the baking pan.
  • Bake in the centre of 275 degree F. (140 degree C.) oven for about 2 hours, checking every 15 minutes.  The granola is done when the ingredients clump together and the liquid is evaporated.
  • Let cool on pan on rack.  Break apart any large clumps.  Stir in the blueberries and cranberries.  Makes about 5 Cups.  Store in glass mason jars.

  • If you have digestive issues (sometimes people do with quinoa flakes) then I would like to suggest that you take a digestive enzyme capsule-- digestive enzymes caps are a boon when eating any 'cooked' meal meaning that the food's natural enzymes-- the digesters- have been compromised.  Read more about enzymes and gluten-free diets here. 
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    Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Sunday, June 20, 2010

Yummy Vegan Quinoa-Pecan Burgers (Gluten-Free)

Combine the following and bring to a boil in a stainless steel 'less water' type pot, put on lid and turn down to Lowest setting for about 5 minutes.  Remove from burner and let it cool (lid still on):


1 1/2  C Organic Quinoa

3 C Water

Combine and blend together the following (coarse vs. paste):


1 C. Water

1 C Pecans – 

1/2 C Wheat-free Tamari 

1/3 C Olive Oil

1/4 C Nutritional yeast flakes

2 tsp dried organic basil

2 tsp dried organic oregano

2 tsp organic onion powder

2 tsp organic garlic powder

1 tsp organic ground sage

1 tsp organic ground fennel

Pour into quinoa; mix well. 

Preheat oven to 350 F

On a large nonstick baking sheet, press mixture into a 4-inch round mold to form patties 1/2 –inch thick. (you might use a canning ring and lid and spoons to press in the mixture. When you invert it over the cookie sheet, the ring slides off and then use the back of the spoon to gently pry the patty from the lid.)

Bake 15 minutes on each side. This makes about 10-20 patties.

-- 
Happy moments, praise God.
Difficult moments, seek God.
Quiet moments, worship God.
Painful moments, trust God.
Every moment, thank God.


*this is an adaptation of Oat-Pecan Patties recipe by Rena from the Hallelujah Diet and Lifestyle group.
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Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.

Friday, June 18, 2010

Gluten Sensitivity: How To Heal Depression



by Danny Vierra

Dear Friends: Last week I wrote about my battle with celiac disease, also known as gluten intolerance. One of the symptoms I struggled with was depression. Thank God that by simply eliminating four grains my symptoms
disappeared including the depression. At times the depression was so severe that I even had suicidal thoughts. I nearly checked myself into the local hospital because I felt so weak and depressed. There were times my friends accused me of having a dual or split personality.

This week I want to specifically address depression. Depression is a condition that affects your thoughts, moods, feelings, behavior and physical health. Depression can cause pain for you and those around you. There are two classic symptoms of depression: 1) a loss of interest in everyday activities that one usually enjoys, and 2) a depressed mood where one feels sad and hopeless, and may have frequent episodes of crying. I know these symptoms well, for I would have many days where I would fight to hold back the tears. It took me years to learn it was, in fact, an allergic reaction to eating gluten.

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