D-Tox e-Cookbook Now on Sale!

One cold January, 20+ bloggers came together for 31 days to share 31 nourishing and detoxifying smoothie, juice, and soup recipes. The blogosphere buzzed with great new ways of upping the intake of fruit and vegetables to start the year off right.

Gfree Mom’s January D-tox event was so well received that these 20+ bloggers decided to write and publish an e-cookbook—capturing these fantastic recipes, tips and tricks in one place.

And so without further ado, we announce the release of Eat Fresh and D-Tox Your Life: A Collection of Smoothies, Juices, Soups and Tips for the Whole Family. Not only will this book provide you with inspiration to increase your intake of fresh fruits and vegetables, but it also benefits others. All proceeds from this e-book go directly to MitoAction.

MitoAction and Their Mission.

MitoAction is a Boston-based nonprofit helping children and adults with mitochondrial disease navigate the complex journey of managing the disease. MitoAction’s mission is to improve the quality of life for everyone affected by mitochondrial disease through support, education, outreach, and advocacy initiatives. You may read more about MitoAction here.

What is Mitochondrial Disease?

Mitochondrial disease is a genetic, neurodegenerative disorder that occurs when the mitochondria fail to produce enough energy for cell or organ function. More common than cystic fibrosis, mitochondrial disease can develop in both children and adults and is often misdiagnosed. Mito symptoms are varied and progressive, and can include stroke, muscle pain, extreme fatigue, and organ failure. Mitochondrial disease is related to many other conditions, including autism, Parkinson’s disease, diabetes, and Alzheimer’s.

Download Your e-Cookbook Today!

To download your PDF e-cookbook Eat Fresh and D-Tox Your Life and support the efforts of MitoAction, click here. In this e-cookbook you will find:

> Tips like “How to Hide Greens” & “Smoothies and the Color Wheel”
> 9 Kid-Friendly and Beginner Smoothie Recipes
> 19 “Now I’m Feeling Braver” Smoothie and Juice Recipes
> A handful of soups, Detox Tips and More!
> Personal stories from, and hyperlinks, to each blogger’s website
> $10 suggested donation. Click Here to download.

A Dedication.

Gwen was diagnosed with Mitochondrial Disease, she was not able to eat and had to receive IV nutrition. She has spent as much of her young life in the hospital as out, and was the recipient of a multi-organ transplant, which included a new stomach, intestines, liver, pancreas, and spleen.

Today, as always, she and her family are fighting to help her live a healthy life and allow her to do as many of the things young kids like to do as possible. Recently, Gwen was to be able to savor a bite of banana! As food bloggers, we live and breathe food, so we’d like to dedicate this book to Gwen.

Join the Effort.

If you would like to promote and sell this e-cookbook on your site, please feel free to do so. Use the content of this post freely (copy and images) and grab the badge below and link it to this url. And THANK YOU for your support!

©2012 Gluten Free Goodness. All Rights Reserved.

We’re getting down to the wire.  Comments to the FDA on gluten-free labeling are due October 3^rd.  Now, if you’re like me, you’re in denial that it’s October and the summer has come and gone, but this is most likely the last time we’ll have the ability to express our views for a long time, so speak now or forever hold your peace!  I have my views posted here, you can submit your own comments here (enter keyword FDA-2005-N-0404 ), or sign a petition through 1 in 133.  Even if you’re sitting there, wondering what difference your comment will make, at the very least, it will let the FDA know that there is a large group of people who are vested in this law, and numbers speak volumes.

Think outside the candy dish….

When I first told my husband we weren’t giving out candy for Halloween, he looked at me like I had lost my mind. I certainly didn’t want our house to be one of those places that kids complain about, but I figured a few yo-yos or rubber duckies  might be a nice change from 101 Tootsie rolls. I was a little nervous about my decision, until my first trick-or-treater ran back to his dad and said, “Cool! A slinky!” Last year, a group of girls even told my husband that she looked forward to the “rubber duckie house” every year.  Somehow, I resisted the opportunity to say I told you so.

Oriental Trading Company www.orientaltrading.com sells inexpensive toys, stickers, rubber duckies and even temporary tattoos (for children you know well). Another non food option is mini cans of Play-Doh (though remember, Play Doh has gluten, so if you play, wash your hands thoroughly!) Some are more expensive than candy, but it depends on how you look at it. When you average in the bag of candy you bought on sale in September (and ate), the one in mid-October (which vanished as well) and the one you had to run out at the last minute and buy, it evens out in the end.

Of course I have great memories eating excessive quantities of candy on Halloween as a little kid, but there are many ways to have fun have non-food treats, too, and have a little more balance. Treats don’t have to be food! And there are also healthier gluten-free treats, like the  mini Larabars, all fruit leathers and a variety of allergen friendly treats including ones from Enjoy Life,  Yummy Earth gummy bears, Envirokidz mini-bars etc., too.

Tips for Enjoying Halloween with Food Restrictions

• Talk to teachers and friends about focusing parties around activities (like pumpkin carving, apple bobbing, costume contest) rather than just trick or treating.
• Get prepared! Figure out what candies are safe for your child (a list comes out each year through the R.O.C.K. group for gluten-free foods.  I  will post this year’s when it is available.). There are also many products through   Enjoy Life Foods www.enjoylifenb.com that cater to a variety of allergies and intolerances.
• Pre-stock your Halloween bag with foods that are ‘legal’ for your child (and/or you) so that you can safely snack along the way.
• Stash safe bags of candy at friend’s houses for your child.
• Have a trade in. Your child can trade the “problem” candies and treats for “safe” treats, or games, prizes, special outings, etc. You can either stash the “problem” candy somewhere out of reach, or donate it to the foodbank.
• Plan ahead!  When possible, look online for favorite candies and snacks and see if they are gluten-free.  Some treats that are normally gluten-free or allergen free have different ingredients in the special holiday versions, so always double check.
• Gina Clowes of Allergy Moms has a great list and tips, too.
• Celiac Family has a 2010 candy list.
• Kids with Food Allergies has a great resource for safe Halloween activities, games, tips, etc.  Although it’s not directed at people avoiding gluten, a lot of the strategies are the same.
• Here’s another list from Sure foods Living

Start planning ahead for the holidays:

I know it’s only October, but it’s a good time to start thinking about the holidays.  You can make life easier by just making sure you/your hostess gets a gluten-free brand of turkey or etc.

Farmer’s Markets:

Most are still open until November or December, so head on over and get some apples, pumpkins, kale and more!  Here’s info on the one closest to my Alex office:

The West End Farmers Market is open every Sunday from 9am to 1pm, rain or shine. Primarily producers-only, this farmers market in Ben Brenman park offers local, seasonal produce and products. This weekly event brings together hundreds of families and canine friends each week.

And check out this listing for others close to you.

—————————————–

Harris Whole Health offers individual sessions, family sessions and group classes to help people eat healthier and feel better! Whether you are dealing with Celiac Disease, food allergies, picky eaters, children on the Autistic spectrum, chronic illness, or if you just want to feel and look better, Cheryl can help you achieve your goals. For an appointment with Cheryl Harris, Registered Dietitian and Nutritionist, please click here or call 571-271-8742.

©2012 Gluten Free Goodness. All Rights Reserved.

Why 20 ppm?  According Michael Taylor at the FDA at stakeholder teleconference on Aug 2nd, it’s the lowest amount that can be accurately quantified (quite a surprising comment, since many companies test to lower), and many leading experts believe it is a safe amount.  Europe has used it for 20 + years.  Several prominent researchers, including Dr. Alesso Fasano and Dr.Stefano Guandalini, spoke in favor of the new proposed legislation. “This is a standard that has been in use in Europe for almost two decades, & the science supports the U.S. adopting it as well,” commented Dr. Fasano.  FDA also  published a safety assessment as well regarding the safety level.

A final ruling is due out in the 3rd quarter of 2012, and per speakers “the FDA is committed to moving quickly”  This regulation will only cover food for human consumption and will not cover medications, etc.

There were lots of fantastic questions about cross contamination, low gluten designations, symbols and much more.  In most cases, FDA responded by encouraging people to comment.

I know this is a very, very hot topic and I hope anyone and everyone who has a vested interest in eating a gluten-free diet will take this opportunity to make your voice heard!

The comment period starts Aug 3rd around noon, and you can submit your comment here:
www.regulations.gov and entering Docket No. FDA-2005-N-0404

For more information and a statement from the FDA, please see:

http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm265212.htm

My take: I think reflexively we all want the standard to be at zero, but first, we can’t get below what machines can detect (general consensus is around 3ppm).  I also think the danger of not having a law is greater than the danger of the 20ppm, and at the point, best case scenario, we’ll have a law in effect in 2013.  I want them to get on with it! I like the idea of having something uniform, standard and most of all, enforceable.

However, I feel like the most important job of the FDA is to explain the gap between the proposed 20 ppm and the safety report’s recommendation of 1 ppm.  According to the Federal Register: “Currently, analytical methods that can reliably and consistently detect gluten at levels lower than 20 ppm do not appear to be available. In addition, it may be difficult or infeasible for food manufacturers to meet a lower gluten threshold level or that meeting a lower level could increase their food product costs. As a result, fewer and/or more expensive GF-labeled foods would be available to individuals with CD, placing them at higher risk of developing serious health complications from CD and other related diseases.”

Huh? There are still other programs out there which will certify foods at 5 and 10 ppm, such as CSA, GIG and NFCA, so it appears we have the technology.  Also, by all accounts the GF marketplace is booming.  I hope FDA provides a clearer answer AND expresses how they determined 20ppm was safe level for almost all Celiacs.

The rest  of my wish list includes:

•  Incorporate newer research, such as the studies that came out on gluten free grains and flours and cross contamination.
• Take this opportunity to define the “made in a factory” statements.
• Look closely at the issue of considering oats gluten-free, since there is still a good deal of controversy on the issue.
• I truly hope they do NOT go down the path of “low gluten”, which seems excessively confusing to people.
• I would love it if they would label gluten in medications, even though they were pretty clear it’s not on the table at this point

Agree?  Disagree? What’s on your wish list?  Whatever your view, I hope everyone who has a vested interest in this legislation takes the time to write into the FDA.

A very big thank you to the FDA for hosting this discussion and taking this next step, and to 1 in 133, American Celiac Disease Alliance, University of Maryland Center for Celiac Research and many, many others for getting this legislation moving again.

©2012 Gluten Free Goodness. All Rights Reserved.

The posts in the 30 days series have been great info–so far, grocery shopping tips, getting started, smoothies, and I’m planning to make yesterday’s Cherry and Almond Power Bars ASAP!  And of course, the key to gluten-free blogging is that through sharing our combined interests, passions, ideas, experiences, friendship and of course, recipes, we make it easier for anyone with Celiac or gluten-intolerance to live well.

Easy meals are key. They’re vital when you’re just getting started, but I’m a strong believer that everyone should have a few meals they can whip up in 5-10 min or less just in case–because life happens, we do occasionally burn something, have something go bad, drop dinner, find the cat lovingly licking the salmon, whatever. We’re talking meals that fall into the category of assembly rather than “cooking” per se.

Just an example–we’re selling our house and thus cleaning out the freezer and pantry, so I have less on hand than usual. I went to make dinner on Friday and the broccoli was brown and icky. Grrr. So plan B. No frozen broccoli. OK, plan C. Make a vat of greens and make Coconut Curried Greens. And as I admired the luscious smelling pot, the sauce was too thin, so I thought I’d thicken with some coconut flour. Long story short, instead I added brown rice flour, which I’m allergic to. Believe it or not, I’ve not done that before in 7 years.

And there I sat, looking at this glorious pot of greens which was totally off-limits, and knowing that I didn’t have something quick in the freezer to thaw.

OK, woman on a mission! On to plan D, AKA the pantry. Cannellini beans, tuna in olive oil, drained canned diced tomatoes (I love Eden brand–BPA free), a few Kalamata olives and a few fresh basil leaves. Super quick, super easy, and very, very yummy. Massive feline approval, too, which is not always a plus. Cheryl does the happy dance, and even has enough for leftovers the next day.

So what is on your list of simple easy pantry staples? Here’s a list of 50+ ideas I give clients to get thoughts moving:Basic GF Meals 2011 Now, I have clients ranging from ardent carnivores to hardcore vegans, and I do have a dairy-free list too, but the point of the list is that anyone and everyone can find a few things that either fit, or inspire other thoughts. Everything on the list is SIMPLE, accessible, and contains very few specialty items, because many folks aren’t huge cooks beforehand and are looking forward to survival. And I figure if you can get the point of a recipe across in 2-3 lines, it’s pretty easy.

And the most ironic part?  Shirley of GFE has a list of 50 easy gluten-free meals on her site, too, and we have very few overlaps, so that puts you at about 100.

What are your favorite quick and easy fall-backs? Let me know in the comments section.

And stay tuned for the rest of days of the series at the HQTRS on Diane’s site.

©2012 Gluten Free Goodness. All Rights Reserved.

Lots of different things about this book.  For starters, it wasn’t what I expected (not bad, mind you, different).  I assumed since it was focusing on the thrifty aspect of the diet, it would be looking at naturally gluten-free recipes.  Instead, it’s a case for MYO versions of the most delicious gf foods, that either you can’t buy, or are incredibly expensive.  Think Black and White cookies, pizza, pie crust, etc.  There are also great tips in the beginning about coupons, buying in season, buying in bulk, etc.

I made quite a few recipes: the sweet pie crust, spoonbread, and chocolate chip cookies.  They were all delicious.

Pie crust: This crust rolled out like a dream and was very easy to work with, which I appreciated.  It also received the highest of high praise from my sweetie.  Every couple of years, he’ll taste something, say he likes it, and then later say something about me making food that has gluten (as I stare blankly at him).  Somehow he thought the pie crust was “the real deal”.  And, of course, I feel the need to tease him for suggesting something so silly–there has been no wheat flour in the house for 6+ years, you’d think this might have caught his attention by now.   I made the crust and filled it with my Chocolate Raspberry Love pie–talk about a match made in heaven!

Spoon bread: (see above) easy, naturally gluten-free, delicious. My only comment is that the size pan it calls for is way off.  The recipe says a 6 inch cassarole dish, and I filled one, then an additional 4″ dish, and both were overflowing with yum.  Just one 6″ dish would have caused a world of mess in my oven.

Choc Chip Cookies–in a lot of ways, this is the benchmark against which recipes are measured. DH liked them, but not as much as our usual recipe from GLG. However, the fingers stealing the cookie was not scripted–their lack of utter perfection did not keep him from inhaling copious quantities of said cookies.  We’ve frozen the rest to bake off later, and so I’ll have to post on those, too.

So overall, great book with solid recipes.  Love the faux matza ball soup recipe and I am eager to make that, too!

My main criticism is that almost all recipes used dairy and no substitutions were given, which is a bummer since so many Celiacs are lactose intolerant/dairy allergic and subs don’t always work.

©2012 Gluten Free Goodness. All Rights Reserved.

There’s also a recipe for Caramelized Bananas, which are naturally gluten-free.  Check it out and let me know what you think.

©2012 Gluten Free Goodness. All Rights Reserved.

I’ve been long frustrated with the selection of gluten-free flours out there, because most aren’t certified with GIG or CSA and do their own testing (like Bob’s Red Mill). But I was delighted to find nutsonline.com, which sells a variety of GIG certified grains, flours, beans, seeds, nuts and more. They’ve got mesquite, hemp, chia and some more obscure items, too. Lots of organic, sugar-free stuff…and raw macadamia nuts. Mmmm…

No vested financial interest, just passing on a resource. I’m very much looking forward to it!

©2012 Gluten Free Goodness. All Rights Reserved.

Her mission touches my heart on a variety of levels.  I do teach cancer nutrition classes, and have for the past 6 or so years.  I also had my own cancer scare almost two years ago which was both humbling and terrifying. At the end of the day, most of us have people who we love who have been touched by cancer one way or another.  So rather than sharing a recipe, I wanted to do something slightly different share my recommendations and favorite websites for people with cancer, people post-cancer, or just plain people who like good, tasty food.

Here are my favorite tips for people undergoing cancer or wanting to avoid it.  Please note that people with different kinds of cancers do have different needs, but these are overall themes:

1. Enjoy a variety of fruits, veggies, grains, beans, and nuts daily.
2. Eat unprocessed foods (whole foods) as often as possible.
3. Try for a rainbow of colors of fruits and vegetables.
4. Cut back or eliminate sugar.  Instead, use a small amount of fruit juice, stevia, agave nectar, brown rice syrup, etc.
5. Buy organic produce as often as possible, especially for the “dirty dozen” (for more info, see http://www.foodnews.org/)
6. Eliminate or limit animal fats, like butter, cream, lard, and red meat, especially ones from animals that are conventionally raised. (Research this is particularly important for people with cancer, especially breast cancer).
7. Shift to healthier cooking oils, like olive or grapeseed oil and some nut oils, too.
8. Relax when you eat and ENJOY your food.
9. Don’t hesitate to lean on your friends and family.  Many people want to help because it makes them feel useful, so let them know what you need!
10. Add fish high in omega 3s into your diet twice weekly.
11. Eat with the seasons.  Seasonal fruits and veggies are tastier, healthier, and usually even cost less.
12. Pack small healthy snacks and keep them with you.
13. Stay hydrated!
14. If you decide to indulge, keep guilt to a minimum.  You actually don’t get extra points back for beating yourself up.

PLEASE NOTE: SOME OF THESE WEBSITES/BOOKS HAVE GLUTEN CONTAINING RECIPES.

World’s Healthiest Foods http://whfoods.com/ Great information on healthy foods and preparation

American Institute for Cancer Research http://www.aicr.org You can sign up for weekly recipes

Caring for Cancer www.caring4cancer.com

Cancer project www.cancerproject.org

Cancer RD/Diana Dyer www.cancerRD.com

Cancer dietitian http://cancerdietitian.com

Good links for largely plant based meals:

Meatless Monday: http://www.meatlessmonday.com/

Dr. Weil http://www.drweil.com/drw/ecs/common/recipe.html

The magazine for vegan family recipes http://www.vegfamily.com/vegan-recipes/

Two vegan online cookbooks http://vitalita.com/cookbooks.html

Free downloadable books

Eating Vegan http://www.eatingvegan.com/

Fat Free Vegan blog http://www.fatfreevegan.com/

Nutrition MD http://www.nutritionmd.org/recipes

Run by a vegetarian advocacy group

Cancer cookbooks:

Rebecca Katz’s

• One Bite at a Time
• The Cancer Fighting Kitchen

David Servan-Schreiber

• Anticancer, A New Way of Life

Julia B. Greer

• The Anti-Cancer Cookbook

©2012 Gluten Free Goodness. All Rights Reserved.

2010 was quite a year. Personally and professionally, it was a time a lot of changes, and culinarily, (is that a word?) there was a lot of good stuff.

my favorite ganache ever

my favorite chestnut fudge

yummy lentil dal

vegan and sugar free Nanaimos

and E’s new favorite, Chocolate banana bread.

So, looking back, I’m grateful for:

• 1 loving taste tester (AKA DH, AKA E)
• 2 amazing, furry little dudes who have a knack for making me smile.
• My garden, which is such a wonderful source of nutrition and peace.
• My job, which I absolutely love and brings me a lot of joy.
• All of the many bloggers I’ve gotten to know during this past year, and the fun I’ve had blogging.

Wishing you all a new year filled with beauty, joy, health and happiness.

©2012 Gluten Free Goodness. All Rights Reserved.

Or at least that’s my theory, based on my observations thus far…of myself.

So, I plan to make at least 3 recipes from the book this week.  And I plan to give away a bottle of Salba, because she uses chia in at least one of the recipes. Salba and chia are great for you and fabulous vegan egg substitutes.

If you’d like to win, leave a comment by August 12th or share this giveaway on your blog/website.  And US only…the shipping charges get a bit excessive for something that weighs this much.

©2012 Gluten Free Goodness. All Rights Reserved.