Drop Sugar Cookies
1 C Oat (or other flour)
1 C Brown Rice Flour
3/4 C Tapioca Flour
1 tsp baking soda
1 tsp baking powder
8 TBS Palm Shortening (or butter)
1 ½ C palm Sugar
1 TBS ground flax seeds with 2 TBS hot water (let sit for 1-2 mins) (or 1 egg)
1 tsp Vanilla
Shape into balls and squash on to pan.
375 for 8-10 mins.
Sugar Cookies for Cutting
½ C Oat (sub any of these flours)
½ C Tapioca Flour
½ C Brown Rice Flour
½ C Millet Flour
½ C Amaranth Flour or Sorghum
1 tsp xanthum gum
2 tsp baking powder
½ tsp salt
8 TBS Palm Shortening (or butter)
½ C Palm Sugar
2 TBS flax mixed with 4 TBS hot water (or 2 eggs)
2 tsp vanilla
Pinch of nutmeg
Refrigerate dough for 24 hours. Roll, cut and bake at 375 for 10-15 mins.
Frosting
Mix palm shortening with Viv Agave (Organic Blue Agave Inulin available at Whole Foods) and a drop of vanilla. Makes a truly white frosting for coloring.
Saturday, December 12, 2009
Sunday, October 4, 2009
Nutrition in Schools
As I struggled to get a snack policy changed in my daughter's school - I found the odd complaints from some parents strange. Who would not want to provide better food environments for their kids? Perhaps there is confusion about the dangers of sugar. Not only will it make one fat and cause glucose levels to soar, but it also weakens our immunity to colds, flu and disease generally.
I don't think the message is being sent loudly enough from our responsible government agencies and doctors. So I was pleased to see an article in the New York Times this morning about New York's Education Department banning bake sales, and limiting unhealthy sugary snacks in their vending machines.
This was backed by a strong quote in the article from a significant leader at the CDC.
“There are more schools that are making more changes in what is available for kids at school,” said Howard Wechsler, the director of the division of adolescent and school health at the Centers for Disease Control and Prevention, who has studied nutrition policies at schools nationwide. “Schools are supposed to be a place where we establish a model environment, and the last thing kids need is an extra source of pointless calories.”
THANK YOU NEW YORK!
http://www.nytimes.com/2009/10/03/nyregion/03bakesale.html?_r=1&scp=5&sq=new%20policy%20bans&st=cse
I don't think the message is being sent loudly enough from our responsible government agencies and doctors. So I was pleased to see an article in the New York Times this morning about New York's Education Department banning bake sales, and limiting unhealthy sugary snacks in their vending machines.
This was backed by a strong quote in the article from a significant leader at the CDC.
“There are more schools that are making more changes in what is available for kids at school,” said Howard Wechsler, the director of the division of adolescent and school health at the Centers for Disease Control and Prevention, who has studied nutrition policies at schools nationwide. “Schools are supposed to be a place where we establish a model environment, and the last thing kids need is an extra source of pointless calories.”
THANK YOU NEW YORK!
http://www.nytimes.com/2009/10/03/nyregion/03bakesale.html?_r=1&scp=5&sq=new%20policy%20bans&st=cse
Sunday, September 27, 2009
Gluten-Free Pizza
Let's face it, it's a heck of a lot easier to find gluten-free restaurants than it used to be. However, it's often not safe enough for anyone who is Celiac.
Let's take pizza places for example, some do gluten-free pizza now, but still process wheat in the same kitchen. It's fine for us, and we love it, but I feel the distinction should be clarified. So far we've tried Romios and Pizza Works.
Romios is just off of 85th in Greenwood. They have very yummy gluten-free bread sticks that come with tomato sauce. The pizza is also very good. The waitstaff proved to be quite accommodating and were happy to check with the kitchen regarding ingredients. I was able to request no sauce, to avoid garlic. They don't do gf-child portions so my daughter had to order off the main menu - which was more than enough food.
Pizza Works is near Bastyr University in Juanita, and they do gluten-fee and yeast-free pizza. They have soy cheese, which worked for my daughter and they let me bring my own non-cheese for my son. I was able to get my pizza without sauce here as well. The staff are very cheerful and helpful. It is also worth mentioning that the kitchen has a dedicated gluten-free area.
Let's take pizza places for example, some do gluten-free pizza now, but still process wheat in the same kitchen. It's fine for us, and we love it, but I feel the distinction should be clarified. So far we've tried Romios and Pizza Works.
Romios is just off of 85th in Greenwood. They have very yummy gluten-free bread sticks that come with tomato sauce. The pizza is also very good. The waitstaff proved to be quite accommodating and were happy to check with the kitchen regarding ingredients. I was able to request no sauce, to avoid garlic. They don't do gf-child portions so my daughter had to order off the main menu - which was more than enough food.
Pizza Works is near Bastyr University in Juanita, and they do gluten-fee and yeast-free pizza. They have soy cheese, which worked for my daughter and they let me bring my own non-cheese for my son. I was able to get my pizza without sauce here as well. The staff are very cheerful and helpful. It is also worth mentioning that the kitchen has a dedicated gluten-free area.
Pizza Works get their crusts from Sunny Valley Wheat Free - which is a 100% dedicated facility in Maple Valley. Bob at Pizza Works also told me about Haley's Corner Bakery, which is 100% dedicated gluten-free bakery in Kent.
You can still have a pizza experience!Thursday, September 24, 2009
Crazy Cake
A new friend was looking for an eggless cake to celebrate her birthday. My family has a very old recipe that was typically used, not for food sensitivities, but for lack of eggs! Maybe depression era recipes are an untapped resource for living without! Who would have thought? My food sensitive subs are in parenthesis.
3 c flour (3 c gf-flour+2 tbs baking powder)
2c sugar (2 c agave nectar)
2tsp soda
1/2 c cocoa
1tsp salt
1tsp vanilla
2 tsp vinegar (balsamic tastes really good with chocolate, but you can use any)
3/4 c cooking oil
2 c water
Sift first 5 ingredients directly into 9X13 inch pan. Make 3 holes in dry ingredients, put vanilla into 1 hole, vinegar in another, cooking oil in the third. Pour cold water over entire mixture. Blend with fork. Do not beat. Bake at 350 for 35-40 minutes in the pan you mixed it in.
3 c flour (3 c gf-flour+2 tbs baking powder)
2c sugar (2 c agave nectar)
2tsp soda
1/2 c cocoa
1tsp salt
1tsp vanilla
2 tsp vinegar (balsamic tastes really good with chocolate, but you can use any)
3/4 c cooking oil
2 c water
Sift first 5 ingredients directly into 9X13 inch pan. Make 3 holes in dry ingredients, put vanilla into 1 hole, vinegar in another, cooking oil in the third. Pour cold water over entire mixture. Blend with fork. Do not beat. Bake at 350 for 35-40 minutes in the pan you mixed it in.
Sunday, September 20, 2009
Pumpkin Seed Butter Cookies
1/2 c pumpkin seed butter
1/4 c ground flax
1/4 c 100% pure maple syrup (or less)
2tsp vanilla
1/2 c brown rice flour
1/4 tsp sea salt
Mix wet then dry ingerdients. Tsp sized drops pressed with palm on cookie sheet. Bake 10-12 mins at 350.
These cookies are safe for just about anyone. Ideally all sugar should be avoided if you have food sensitivities, but maple syrup is used here - it's at least better than cane sugar. These yummy cookies are also nut-free, gluten-free, dairy-free, soy-free, corn-free, egg-free and kid-friendly.
1/4 c ground flax
1/4 c 100% pure maple syrup (or less)
2tsp vanilla
1/2 c brown rice flour
1/4 tsp sea salt
Mix wet then dry ingerdients. Tsp sized drops pressed with palm on cookie sheet. Bake 10-12 mins at 350.
These cookies are safe for just about anyone. Ideally all sugar should be avoided if you have food sensitivities, but maple syrup is used here - it's at least better than cane sugar. These yummy cookies are also nut-free, gluten-free, dairy-free, soy-free, corn-free, egg-free and kid-friendly.
Thursday, September 3, 2009
Kaolin Clay and Food Sensitivities
I recendly read the book "Nutrition and Physical Degeneration"by Dr. Westin A. Price. This book is full of incredible scientific information regarding natural nutrition and health, all collected via untouched cultures around the world circa 1938.
In chapters 15 and 21 he discusses how the Quetchus Indians of South America dipped their food in kaolin clay water to prevent sour stomachs. Modern medicine discovered that kaolin was a protective agent for GI mucosa and could cure bacteria infections of the gut. It was included in such drugs as Kaopectate.
Another researcher, Dr. Code also discovered in 1938 that over abundant histamine, the actual product responsible for an allergic reaction, can be controlled by kaolin and it can be helpful for the prevention of allergies. Modern western natural medicine knows that allergies are the result of digestive dysfunction. Yet modern western medicine (that's not natural) seems to totally ignore this fact.
Luckily a new herb shop opened near my house called Herban Wellness and it stocks kaolin clay. I've been taking 1 tsp every day and have found it to lessen the effects of my allergic reaction! I almost don't believe it. I'm going to continue to take it - unless it stops working.
In chapters 15 and 21 he discusses how the Quetchus Indians of South America dipped their food in kaolin clay water to prevent sour stomachs. Modern medicine discovered that kaolin was a protective agent for GI mucosa and could cure bacteria infections of the gut. It was included in such drugs as Kaopectate.
Another researcher, Dr. Code also discovered in 1938 that over abundant histamine, the actual product responsible for an allergic reaction, can be controlled by kaolin and it can be helpful for the prevention of allergies. Modern western natural medicine knows that allergies are the result of digestive dysfunction. Yet modern western medicine (that's not natural) seems to totally ignore this fact.
Luckily a new herb shop opened near my house called Herban Wellness and it stocks kaolin clay. I've been taking 1 tsp every day and have found it to lessen the effects of my allergic reaction! I almost don't believe it. I'm going to continue to take it - unless it stops working.
Saturday, August 29, 2009
Darth Vader Dip
With trepidation I tried to plan ahead this week for lunches for the 2010 school year. Inspired by Gillian McKeith's lunch ideas, and my kids' love for hummus and dips in general, I've created some dips that are safe for nut-free schools, and should work for most food sensitive kids.
Thinly slice 2 types of raw vegtables your kids like (french fry shape is good).
Some options are:
-carrots
-red peppers
-yellow peppers
-orange peppers
-cucumber
-cherry tomatoes
-celery
Darth Vader (or Witch, or Bat Man) Dip
3/4 cup pumpkin seeds
1/8-1/4 cup water
1 can black beans
freshly squeezed juice from 1/2 lime
dash of salt
Raw Seed Dip - General
3/4 cup of seeds (examples: sunflower, pumpkin, sesame).
1/8-1/4 cup of water
1 can beans (examples: white beans, black beans, chickpeas)
juice of 1/2 lemon or lime
dash of salt
In food processor make paste of seeds and water, then add beans and citrus. Then salt to taste. You can add garlic if they like or can tolerate it. Skip the lemon or lime juice if it's not tolerable. Herbs are a nice thing to add too - but I have to be careful not to put too many adult-like flavors in there - my kids like it bland.
USE RAW SEEDS because they are far more nutritious than roasted.
In addition to creating fun names for your dips, get an interesting container. I found some great ceramic containers with plastic lids at my Asian market, but you can make something cool out of small Pyrex containers with special paint pens from an art store. Let the kids decorate their own or make that Darth Vader Pyrex yourself and surprise them!
Thinly slice 2 types of raw vegtables your kids like (french fry shape is good).
Some options are:
-carrots
-red peppers
-yellow peppers
-orange peppers
-cucumber
-cherry tomatoes
-celery
Darth Vader (or Witch, or Bat Man) Dip
3/4 cup pumpkin seeds
1/8-1/4 cup water
1 can black beans
freshly squeezed juice from 1/2 lime
dash of salt
Raw Seed Dip - General
3/4 cup of seeds (examples: sunflower, pumpkin, sesame).
1/8-1/4 cup of water
1 can beans (examples: white beans, black beans, chickpeas)
juice of 1/2 lemon or lime
dash of salt
In food processor make paste of seeds and water, then add beans and citrus. Then salt to taste. You can add garlic if they like or can tolerate it. Skip the lemon or lime juice if it's not tolerable. Herbs are a nice thing to add too - but I have to be careful not to put too many adult-like flavors in there - my kids like it bland.
USE RAW SEEDS because they are far more nutritious than roasted.
In addition to creating fun names for your dips, get an interesting container. I found some great ceramic containers with plastic lids at my Asian market, but you can make something cool out of small Pyrex containers with special paint pens from an art store. Let the kids decorate their own or make that Darth Vader Pyrex yourself and surprise them!
Monday, August 17, 2009
Nightshade-Free Chili
Since tomatoes and peppers rank high on my list of foods to avoid, I created a nightshade-free chili that my whole family will eat. In fact, given a choice my daughter chooses 'orange chili' over red. I call it curried chili. If you know anyone that suffers from arthritis, this is a good solution - as nightshades are known to aggravate joints.
1 butternut squash, peeled, cubed, steamed
1 yellow onion, diced and sautéed in oil until translucent
15 oz of beans
1 lb ground turkey, cooked separately
1 tbs turmeric
1 tbsp cumin
1 tsp salt (optional)
1 tsp ginger
Put the steamed squash and sautéed yellow onion into a food processor and mix until it has a sauce-like texture. You may want to add a small amount of water from the steamed squash. Combine sauce with cooked turkey, beans and spices. Simmer for 5 minutes and taste.
You can use any bean that suits you. It's best to soak your own beans over night, but a can will do nicely.
For a vegetarian option, just omit the turkey and add more beans. Try different types of beans.
1 butternut squash, peeled, cubed, steamed
1 yellow onion, diced and sautéed in oil until translucent
15 oz of beans
1 lb ground turkey, cooked separately
1 tbs turmeric
1 tbsp cumin
1 tsp salt (optional)
1 tsp ginger
Put the steamed squash and sautéed yellow onion into a food processor and mix until it has a sauce-like texture. You may want to add a small amount of water from the steamed squash. Combine sauce with cooked turkey, beans and spices. Simmer for 5 minutes and taste.
You can use any bean that suits you. It's best to soak your own beans over night, but a can will do nicely.
For a vegetarian option, just omit the turkey and add more beans. Try different types of beans.
Sunday, August 16, 2009
Cost Tips
There was a big article in the New York Times on Saturday about the high cost of being celiac. I'd like to pass on what I have learned in relation to dealing with food sensitivities, which often includes living gluten-free.
1. Don't over-rely on processed foods. It is expensive if you buy pre-made foods, so choose wisely. Make your own bread, cookies, pancakes, meat marinades and sauces. It's cheaper to do it yourself. Making pasta on the other hand I find a little too time consuming, so I find it worth spending the extra money.
2. Don't go out to eat. You've got no idea what is in your food when you go out to eat - and if you did know you'd be more inclined to learn to make your own. Meet for coffee or tea instead.
3. Don't assume that you have to buy organic fruits and vegetables, you can buy conventional. If you wash your produce very well, or soak it in a bowl full of water before you eat it, you'll reduce your intake of pesticides. Also note that the safest conventionally grown crops to consume are Broccoli, Eggplant, Cabbage, Banana, Kiwi, Asparagus, Sweet peas, Mango, Pineapple, Sweet corn, Avocado and Onion.
The bottom line for the food sensitive - it's better to know what's in your food and it's also more economical when you make it yourself.
1. Don't over-rely on processed foods. It is expensive if you buy pre-made foods, so choose wisely. Make your own bread, cookies, pancakes, meat marinades and sauces. It's cheaper to do it yourself. Making pasta on the other hand I find a little too time consuming, so I find it worth spending the extra money.
2. Don't go out to eat. You've got no idea what is in your food when you go out to eat - and if you did know you'd be more inclined to learn to make your own. Meet for coffee or tea instead.
3. Don't assume that you have to buy organic fruits and vegetables, you can buy conventional. If you wash your produce very well, or soak it in a bowl full of water before you eat it, you'll reduce your intake of pesticides. Also note that the safest conventionally grown crops to consume are Broccoli, Eggplant, Cabbage, Banana, Kiwi, Asparagus, Sweet peas, Mango, Pineapple, Sweet corn, Avocado and Onion.
The bottom line for the food sensitive - it's better to know what's in your food and it's also more economical when you make it yourself.
Friday, August 14, 2009
The Cupcake Conundrum
Today someone brought in cupcakes for their daughter's birthday at my kids' summer camp. Usually, if I'm aware of a birthday, I send along super-fab cupcakes that make my kids feel good and everyone wins. In this case I didn't have notice so instead they ate from my stash when we got home. I make these up ahead of time and freeze them for situations just like this one. It's suitable for just about anyone with food intolerances.
1 cup buckwheat flour
1/4 cup tapioca flour
1/3 cup unsweetened chocolate powder
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup agave nectar
1/4 cup oil
Preheat oven to 350 F. Add a small amount of oil to each muffin tin and place in the oven while it's preheating for a few minutes. Mix dry ingredients first, then add the wet and mix until just mixed. Bake for 10 minutes (baking times may vary depending on your oven). The batter will puff up then collapse near the end or after removed. Do not over bake. The toothpick test will come out wet, but don't worry. These are moist and chewy.
For icing, just mix together palm shortening with unsweetened chocolate powder and some agave nectar. Wait for the cupcakes to completely cool before icing.
You can substitute just about any ingredient. Amaranth also works well in place of buckwheat. Corn or arrowroot will work in place of tapioca flour. If anyone is allergic to chocolate, try carob powder. Also the nectar can be substituted with thawed apple juice concentrate, maple syrup or brown rice syrup.
I created this recipe after being inspired by a carob brownie recipe I found in "allergy and celiac diets with ease" by Nicolette M. Dumke
1 cup buckwheat flour
1/4 cup tapioca flour
1/3 cup unsweetened chocolate powder
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup agave nectar
1/4 cup oil
Preheat oven to 350 F. Add a small amount of oil to each muffin tin and place in the oven while it's preheating for a few minutes. Mix dry ingredients first, then add the wet and mix until just mixed. Bake for 10 minutes (baking times may vary depending on your oven). The batter will puff up then collapse near the end or after removed. Do not over bake. The toothpick test will come out wet, but don't worry. These are moist and chewy.
For icing, just mix together palm shortening with unsweetened chocolate powder and some agave nectar. Wait for the cupcakes to completely cool before icing.
You can substitute just about any ingredient. Amaranth also works well in place of buckwheat. Corn or arrowroot will work in place of tapioca flour. If anyone is allergic to chocolate, try carob powder. Also the nectar can be substituted with thawed apple juice concentrate, maple syrup or brown rice syrup.
I created this recipe after being inspired by a carob brownie recipe I found in "allergy and celiac diets with ease" by Nicolette M. Dumke
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