This is just squeaking in under the wire. I was on Wheat Free, Meat Free’s site, and saw her entry for Food Blogga’s “Beautiful Bones” Osteoporosis Food event, featuring calcium rich recipes. Since finding out in my twenties that I have osteopenia, this has become much more important to me personally, and it meant a lot to me to participate. Osteoporosis and osteopenia are incredibly common among Celiacs especially, and it’s very important to get a DEXA scan. Nag your doctor if you need to, it’s better to know because then you can support your health!
So…I had a big container of shredded veggies leftover from spring rolls that I needed to use up, and I decided on brazil nut butter because it’s high in calcium. It’s a simple curry sauce that takes just a few minutes to whip up. If, like me, you have to avoid soy, sesame and vinegar, most commercially prepared dipping sauces are off limits, so this is a quick and easy substitute. If you wanted, you could add a splash of rice vinegar or soy sauce, or sprinkle with sesame seeds.
Pretty much anything would work for the veggie mix. I would definitely recommend adding the mint, cilantro and basil because it gives a nice dimension to the dish. The sauce also works well over steamed broccoli.
I have directions for making brazil nut butter here, although almond butter or peanut butter will work just as well.
Brazil nut sauce:
3 Tablespoon ground fennel seeds
1 Tablespoon ground coriander seeds
1 Tablespoon ground cardamom
1 teaspoon cinnamon
1/2-1 teaspoon cayenne, to taste
1/2 cup brazil nut butter
pinch of salt
2 Tablespoon oil
1 cup water
2 apricots, blended, or 1 small jar of pureed apricots
Veg mix
1.5 cups shredded carrots
about 1/4 napa cabbage, sliced very thinly
1/2 yellow, red or orange pepper, sliced thinly
1/2 cup bean sprouts
1/4 cup mint leaves
1/4 cup cilantro or basil
Toast ground spices in a dry pan over medium heat until aromatic, 2-3 minutes. Add oil and make a paste. Add nut butter and mix well to combine. Add warm water and apricot, heat and stir until everything is well combined. Simmer a little for a thicker sauce. Serve over a bed of shredded veggies and enjoy!
~from Cheryl’s kitchen ©2008. Please do not replicate without crediting/permission.
I still have the joy of creating something new, the opportunity to experiment and the delight of returning to the things I love to do. And so here’s my cake, a beautiful gluten, dairy, egg, soy, corn and sugar* free creation. If you do agave instead of honey, it’s vegan, too. Not only was I able to do it, but it was delicious, too. It’s the start of things to come, and I’m grateful for one of many new beginnings. And we even got to have it for my birthday!
apricots topped with a hazelnut white chocolate glaze. Obviously, due to my many restrictions, I ventured quite a bit from the recipe, though I kept the spirit as well as I could. The cake itself was marvelous, though I will reduce the liquid slightly when I make it next, as I have listed in the recipe below. The buttercream worked in the end, but oh my. I had to work and rework it so many times that I don’t quite know WHAT was in the final version. The base was coconut milk, with some honey, and rosewater, and it was thickened with sweet rice flour, coconut flour, chestnut flour, coconut oil and cocoa butter. Many thanks to Sheltie girl at 
This week’s special food is one of my favorites, tomatoes! Thanks to Esther at 
Thoroughly mix dry and wet ingredients separately. Combine and mix vigorously for 1-2 minutes (or use your mixer on medium for about a minute).
have chosen simply to eat other foods. I think it’s important to consider the decision thoroughly and talk with your doctor and all of that…however, I’m ready to take the plunge, because there are so many foods that I can’t have due to allergies or intolerances. If I can’t have oatmeal, so be it! But I do want to know, one way or another. I do have a bag of BRMs certified GF oats, and it has been sitting in a place of honor in my kitchen, receiving my loving and lustful glances for a few months now.
What is YOUR favorite baked creation using oatmeal? Specifically, I’m allergic and/or intolerant to gluten, dairy, eggs, corn, soy, grapes, bean flours, citrus, sesame, vanilla, etc. and am looking for low sugar/sugar free ideas. Impossible? Hopefully not. To sweeten the deal, I have a stash of totally unhealthy gluten, dairy, soy, egg and corn free goodies that I got during Passover (the brownie mix does have traces of corn). If you can’t have dairy or soy, you know as well as I do that M&M’s are pretty much just things to fantasize about. Here’s your chance to make it a reality! And if you CAN eat normal gf treats, I’d be happy to switch the prize to something else.
Gluten Free By the Bay was one of the trailblazers in the GF blogosphere. It was one of the first blogs I found, and it automatically appealed to me. The pictures, the variety, the traditional Jewish foods adapted to be gluten free…it’s a great resource. I also love the fact that she posts such a great variety of dishes, from yummy desserts to gorgeous veggie dishes. Her posts are all GF, of course, but she also caters to the multi-allergic set and has many dairy/egg/soy/sugar free recipes that are labeled as such, which is always such a help. She also periodically does “recipe roundups” which are fabulous for those of us who want our GF yummies to come right to us without even websurfing!
For this month’s adoption, I made the 
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