Friday, November 14, 2014

Soft Fruit and Nut Breakfast Cookies

  • 2 medium ripe Bananas
  • 2 chia seed eggs (2 T chiaseed, ground + 8 T. water)
  • 1/3 C. organic Tahini (or other nut butter of choice)
  • 2 T. Coconut Oil, melted
  • 1 tsp Almond extract.
  • 3 T. Maple Syrup
  • 1 3/4 cup gluten-free Rolled Oats (or 1 3/4 C. Oatmeal Porridge)
  • 3/4 C. Almond Meal (ready-made OR pulse 1/2 C. raw almonds in your coffee bean grinder)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp. Celtic Sea Salt (or to taste/health requirements)
  • 1/2 - 3/4 C. of dry fruit and nuts/seeds of your choosing (I chose Coconut shreds, Pumpkin seeds, Sunflower seeds, Raisins, chopped Dates and 5 Almonds

  1. Preheat oven to 350 degrees Fahrenheit / 177 degrees Celsius
  2. In a large bowl combine chia seed and water and let rest for 5 minutes to achieve "eggy" effect
  3. Mash in the bananas until well integrated, and then add in Tahini, Baking Powder, Baking Soda, melted Coconut Oil, Maple Syrup, Salt, Vanilla and mix well.
  4. Add Rolled Oats, and Almond Meal and incorporate well
  5. Add in the 1/2 to 3/4 C. of mixed Fruits and Nuts, and stir until well combined. Refrigerate for a few minutes to firm up the batter
  6. Drop spoonfuls of batter on a lightly greased baking sheet or a sheet covered with parchment paper or a Silicone Baking Mat .  Make them the size you want them to be-- they don't expand much (a little puffy).
  7. Bake for 15-20 minutes or until the cookies are lightly toasted golden.
  8. Let the cookies sit in the pan for a few minutes before transferring to a cooling grill.  
These cookies are softy ones, like individual slices of banana bread, with a few munchy parts where you encounter a nut or seed, and maybe a little chewy too.  They are very tasty and I joked that I was on an oatmeal cookie diet when I baked them because after I consumed a number, I was NOT hungry for the rest of the day (unimaginable for anyone who knows me).  Caution: The chia seed has a slight, gentle cleansing effect so you may either not want to eat more than one or two at a go if you have outdoor engagements.  The chia might just be the cookie's protection against natural predators because I might eat the whole batch, one go, if it were not for those consequences! LOL... too much information, right?


Apparently Oatmeal is also good for the Brain... but make sure you get GF Oatmeal!
And here are a couple more delicious Vegan, Gluten-Free Breakfast Treats to try:
Blueberry-Avo Breakfast Muffin-Cookies
Plum-Banana Breakfast Squares

And speaking of "brain"-- here is Arlene Taylor, PhD, Brain Function Wiz talking about "The Physiology of Forgiveness"

Wednesday, November 5, 2014

Zesty Gluten-Free Lentil - Quinoa Pasta Sauce, Soy-Free, Vegan

Protein-rich Gluten-free Zesty Lentil and Quinoa Pasta Sauce
This delightful warming sauce with its plant-based proteins of lentils and quinoa, is adapted from the "Lentil Quinoa Bolognese Sauce" recipe in Kathy Hester's The Great Vegan Bean Book: More Than 100 Plant-Based Dishes Packed With The Kindest Protein In Town.  

I love beans-- well, legumes of all ilk-- and I love how Hester has put together this cookbook, with recipes that meet people's dietary and health needs (gluten-free, soy-free, no added-oil, nut allergy recipes are labeled) and in a way that shows the diversity of the protein-rich bean.  There are recipes for everything from the familiar hearty savoury dishes straight through incorporating beans into breads and other baked items to amazing beany desserts (like, how about "Double-Chocolate Devil's Food Cookies" using cooked or canned black beans?)  I hope you enjoy this take-off on her sauce.  I do 'adaptations'when I don't have all the ingredients in my pantry, or when something needs to be made free of the gluten ingredients in the original recipe.  Sometimes I adapt because my husband and I prefer other ingredients to the ones listed.  In any case, here we go with the recipe:


  • 1 C. (92 g) Lentils, green, brown or beluga
  • 3 medium   Carrots (peel if not organic) each chopped into 4 big pieces 
  • 1-2 C. (235 - 475ml) Water (I used 1 C. Water, 1 C. Ginger Tea)
  • 2 T. (28 ml) Olive Oil
  • 1/2 Small Onion, chopped
  • 3 cloves Garlic, chopped
  • *2 Cans (398 g each) Organic Tomato Sauce from Costco, Kirkland brand (or canned chopped Tomatoes)
  • 1 1/2 tsp. dried Oregano
  • 1 T. (2 g) dried Basil
  • 1/2 tsp. Mexican Chili Powder (optional)
  • 3 C. (about 201 g) fresh Kale, torn into small pieces, stems removed (optional)
  • 1/2 C (87 g) well-rinsed Quinoa
  • 2 T. (28 ml) Organic Balsamic Vinegar (or Fresh Lemon Juice)
  • Celtic Sea Salt-Kelp Mix (see below) and Pepper, to taste
  • Gluten-Free Pasta, cooked
  • In large soup pot cook Lentils, Carrots, and Water until Lentils are soft (20-30 min.)
  • Meanwhile, in Olive Oil in fry pan, saute Onions 5 minutes, Garlic 1 minute more
  • After Carrots-Lentils are cooked, put Carrots in Food Processor/Blender and whirl up with Tomato Sauce, Oregano, Basil, Chili Powder, and Kale along with Onions and Garlic
  • Add Quinoa and Vinegar to the Soup Pot with Lentils and bring to simmer with Medium heat, then cover and turn down heat to Low until Quinoa  starts to show their white tails.
  • Add the puree to the Lentil-Quinoa combo and simmer on LOW until cooked through (20 min.)
  • Each person can stir in a pinch of the Salt-Kelp mix and the Pepper can be ground on individually
  • FREEZE left over sauce in muffin tins (scroll down to see)

This combination is not a requirement of the recipe-- you can always just use regular salt.  But the flavour is soooo wonderful AND you get 82+ minerals.  We use and eat this mix with everything-- have not had "regular" table salt in our home for years.  I only started adding in the Kelp Flakes when I saw a pricey mix at the Health Food Store... do it yourself and save a bundle $$.
I buy Celtic Sea Salt in the bulk section at the Health Store
Bull Kelp from Salish Sea Products

Sea Veg Blend from Harmonic Arts Botanical Dispensary

Shake the Sea Veg Flakes into a Mason Jar of  Sea Salt and Shake! Cap.

                                                                 FROZEN TREATS

I freeze any left-over sauce in a Silicone Muffin Pan so they can be popped out easily and then I transfer them to a freezer ziplock-type baggy so that we can enjoy the sauce at future meals with little fuss but all the gourmet / home-made delight!  

Wednesday, July 16, 2014

Recipes for 3 Make-It-Yourself Gluten-Free Energy Bars

My husband is going on an 8-10 day trail hike with a friend (called the North Coast Trail - Vancouver Island) and I've been busy pounding out "light" (meaning not heavy to carry)dehydrated smoothies and other snacks and soups, etc., for him to pack along. These three do-it-yourself recipes for Energy Bars from The Bottom Line newsletter seem like they would be good items to have during the first couple of days (they really should be refrigerated and he will NOT be toting along a fridge, so these will be 'transitional' snacks)... that is, if they actually make it to the trail at all ;)
All 3 recipes are compiled by Rebecca Shannonhouse at the "Bottom Line" newsletter which I think is one of the better free newsletters online.  It provides a variety of health and financial articles by some of the best writers in the business.

The Recipes for the Make-It-Yourself Gluten-Free Energy Bars are:

(1) Oat Energy Bars (make sure to get  GF oats if you are coeliac or particularly gluten-sensitive)
(2) Chocolate Quinoa Energy Bars (Quinoa pronounced KEEN-wah)
(3) Guilt-Free Chocolate Chip Cookie Dough Energy Bars (that "other GF" haha)

You can find all 3 recipes on one page HERE.

They are not too sweet, it says, and we know that you won't miss the high glucose corn syrup that is a pretty standard ingredient in store-bought energy treats.  Of course, it will also probably save you a ton of money to make them vs. buying them.  Lots of good reasons to click here and check them out!

Below are a couple of photos of the North Coast Trail (thanks to the Gallery at  I'm more than a little anxious about him going on this hike since it is true wilderness (he won't see a store or maybe not even a game warden for a week+ and he might see a bear or cougar or... but our younger son (40) says "Mom, he'll be okay-- he's a big boy".  I have to go on that I guess.)
Kelp on Nissen Bight - photo courtesy of user Clayoquot cc by-SA 3.0
Christensen Coast Tide Pools photo courtesy of user Clayoquot cc by-SA 3.0
Crossing the Strandby River (Cape Scott) by Cable Tram photo courtesy of user Clayoquot cc by-SA 3.0
For more great Gluten-Free Recipes, come "Like" our Gotta-Be-Gluten-Free page on Facebook !

Thursday, June 5, 2014

"You can't have a Little Gluten" says Dr. Tom O'Bryan

Day #4 of the free online Thyroid Summit launches with a presentation by Dr. Tom O'Bryan with "Gluten’s Effect on Your Brain, Thyroid and Body."  

Dr. O'Bryan is an internationally known presenter on gluten-sensitive Coeliac disease.

Dr. O'Bryan looks at topics such as why it is important to be aware of  the “grain of truth” about traditional and gluten-free muffins, bagels and pasta.  Dr. O'Bryan states that wheat is the most common ingredient in North American food.  He points out that wheat is an unnecessary food with no unique nutritional aspects that can not be acquired through eating other foods.  Dr. O'Bryan believes that if people could give up wheat and other gluten foods for three weeks that they would be amazed at how much better they would feel.  Hear more by registering free HERE or, if you missed this presentation by the time you read this, go here to download the entire Thyroid Summit.
He also discusses:

**A new way to evaluate gastrointestinal permeability
**The value of vitamin D, probiotics and other nutritional supplements
**Beware of cross-sensitivities like coffee and other surprising foods

Tune in, take notes and change your health and your life! Hear more by registering free HERE or, if you missed this presentation by the time you read this, go here to download the entire Thyroid Summit.

Tuesday, May 27, 2014

Activated Charcoal as a de-Glutenizer

I was recently present during a live presentation about the benefits of 'activated charcoal'-- live in that the presenter dumped a half-teaspoon of the black charcoal powder into a glass of water (which instantly turned black) and drank it down in front of us.  I am Seventh-day Adventist, so I have known about activated charcoal for a long time, but had never really paid much attention thinking that it was probably some old-fashioned, ineffective remedy, maybe even poisonous.  Now I think of all the tummy aches and gas-y upsets in my past (and in my children's pasts) when a 1/4 teaspoon of Activated Charcoal would have set us straight again.

To make activated charcoal you begin by burning wood to very high temperatures in an air-free environment.  Following this, the burnt material is reheated with the addition of oxidizing gases which activates the charcoal. The pure black powder that results is odourless and tasteless.  (It is, however, gritty).  When ingested, the activated charcoal adsorbs toxins-- it attracts toxins to its molecular surfaces (binds with the poisons) and takes them out of the body before they can be absorbed.   Activated charcoal has a lot of different applications that you can read about.  Most of the processes related to detox have had clinical studies to support the rather miraculous functions of this black powder (let's not call it 'black medicine').
Gluten is a poison to people who are sensitive to its effects.  How often have you experienced headaches, cramps, gas, diarrhea, etc. because you have eaten something that contained 'hidden' gluten in its contents? Amazingly, activated charcoal binds with the gluten molecules and issues them out so that you can return to pain-free balance.  (Don't take painkillers and other pharmaceutical medications, though, because they will also be eliminated.)  Some people who have been "glutenized" find that Activated Charcoal is a wonderful sleeping aid.  Make a slurry of about 8 ounces of water with a quarter of a teaspoon of pure activated charcoal powder added.  Stir well and cover for about 15 minutes.  Pour off the water into another glass and drink this.  Or take one or two activated charcoal caps.  This sure has worked well in our household. (And although the charcoal looks like it will stain, it washes away quite well-- people even brush their teeth with it to whiten them).

I suggest that you do your own research (there's a lot online about activated charcoal) and it is a good idea to talk to more than one "health care provider" because even they appear to differ in their opinions.  Check with the various 'gluten-sensitivity' and 'celiac' forums to see what others have to say.  "Activated" charcoal is DIFFERENT FROM: the charcoal briquettes used to cook meat (potentially poisonous fillers and fire-starter chemicals), the char on burnt toast, and charcoal used to draw with.  Please don't ingest any of these other forms of charcoal.

If you are unable to find bulk charcoal locally, a good source is usually your nearest ABC (Adventist Book Center).  Contact them for further details.

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. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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Thursday, April 17, 2014

Easter Braided Bread-- a Gluten-Free Recipe!

This is a precious time of the year for Christians-- the celebration of the death and resurrection of our Lord Jesus Christ!

 There are a lot of special dishes that come with the occasion... and one that I have always enjoyed is theChallah Bread, or braided bread.  The word "challah" comes from the mitzvah (commandment of God) to put aside a portion of dough as an offering to the priests.
 "According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This "double loaf" (in Hebrew: lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt according to Jewish religious belief. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath. Each single loaf is sometimes woven with six strands. Together, both loaves have twelve which may represent each tribe of Israel. Other numbers of strands commonly used are three, five and seven. Occasionally twelve are used, referred to as a "Twelve Tribes" Challah." (Wikipedia)
It is very tricky, as gluten-free flour bakers know, to manipulate GF bread "dough" like you can wheat bread... because the spongy, adherent gluten is missing, of course.  So, you will be as delighted as I am to know that Pamela's has shared a method for making up the challah so that even the most aesthetic artisan baker can appreciate it (while not having the tummy aches).

Here is a peek at the braiding process used by the creator's of the recipe for Pamela's Products.
Find more details at Thank you to Pamela's Products for permission to promote their recipe here.

Have a healthy, happy Gluten-free Easter!


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