Monthly Archives: February 2012

Gluten-free Lemon Meringue Pie

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One of the best parts of winter is the abundant supply of flavorful, fresh citrus. I had a few Meyer lemons from my CSA lying around, as well as an abundant supply of eggs, so I made a lemon meringue pie! This was my first attempt. I used this recipe by Alton Brown from www.foodnetwork.com for the filling and topping, and the recipe on the Bob’s Red Mill Rice flour package for the pie crust. Overall, it turned out pretty well. Here are my notes:

1. The pie crust recipe needed a little more liquid than the recipe called for. My mother taught me to always use ice water in pie crust. I had read somewhere that vodka or vinegar are good to use in pie crusts (something to do with the acid I think), so I poured about a tablespoon of vodka over three ice cubes, swirled it until it was ice-cold, and added it to the mixture. More like bartending than baking! If you keep your vodka in the freezer this step would be even easier.

2. This pie crust is really crumbly. If you can afford it, I would say use a gluten-free pastry flour blend. The rice flour is a little cheaper though, so I circumvent the rolling-out difficulties by not doing it at all. I grab handfuls of the crumbly dough mixture, squeeze it in my fist, and then press it into my pie dish in sections with my fingertips. No one can see the weird crater-like texture once the filling is in it!

3. One of my favorite cooking secrets is to use room-temperature egg whites to make meringues. This will give you those coveted stiff, shiny peaks every time! It was even easier to do with this recipe because the filling is made with egg yolks. When I separated the eggs, I put the whites in a liquid measuring cup, and put that on my stove-top while my pie crust was baking to bring them to room temperature a little faster.

And there you have it. Happy eating!

CSAs- A Great Way to get Fresh, Local, Organic Produce!

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Cooking with whole fruits and vegetables is a good way to make healthy, gluten-free foods. I extend this philosophy to whole canned foods as well (think using canned tomatoes to make pasta sauce rather than buy pre-made, processed sauce in a jar). The assortment of vegetables above is my CSA (Community Supported Agriculture) delivery I get once every two weeks from New Roots Organics. I get the Personal Bin every two weeks. They have a lot of different sizes of bins available, and you can order a vegetable- or fruit-only bin as well. It is also possible to get them delivered every week. If you are switching to a gluten-free diet, and as a result trying to cook more at home, you might consider finding a CSA to join. It’s a great way to get fresh, local produce, and they support small farmers as well. CSAs are also often organic. Having a CSA has saved me a lot of money, as I buy a lot of other whole ingredients, such as chicken, rice, and eggs, to make meals. Making meals rather than buying something pre-made is almost always cheaper. I make a lot of curries, stir-fries, pasta Primavera (with both red and pesto-sauce), and stews. These are all great ways to cook with a lot of vegetables, and they offer almost endless variety. The CSA adds an extra element of change, as its contents change from delivery to delivery.

Here is a stir-fry recipe that you can vary according to the vegetables and ingredients you have on hand:

1 Tbsp High smoke-point oil such as peanut or canola
1-inch section of ginger, sliced into coins
3 Garlic cloves, sliced (you can use more or less depending on taste- I really like garlic!)
1-2 spicy chilis, minced (optional)
1/2 onion, sliced
1 chicken breast, chopped (or equivalent amount of pork, tofu, beef, or shrimp)
2 cups chopped vegetables (here is another place variety comes into play. broccoli, snap peas, carrots, cauliflower, zucchini, squash, and bok choy are all great choices, but you can use pretty much any kind of vegetable!)
1/2 cup soy sauce (use a gluten-free brand, such as La Choy, or wheat-free tamari)
1/4 cup seasoned rice vinegar

Add oil to your pan or wok, over medium-high heat. Add the ginger, chilis if desired, and garlic. Allow the oil to infuse with the flavors of the ginger, garlic, and chilis. Add the onion, saute for a few minutes and then add the chicken or other protein. Saute until mostly cooked, and then add the vegetables. Some people like their veggies barely cooked and crunchy, others more soft. Cook them as much as you like, but make sure the meat is cooked through before you eat or taste it. Add the soy sauce and vinegar, and stir until it reduces a bit and coats the meat and vegetables. If you would like a thicker sauce, you can dissolve 1/2 tsp of corn starch in some water, and add it to your pan. Let the corn starch cook for a bit, and then turn off the heat. The sauce will thicken as it cools.You can also toss in some peanuts, or cashews, or add a tsp of sugar to your sauce for a sweeter sauce. Like I said, there are a lot of variations you can make with this. Serve over rice, quinoa, or rice noodles. Serve with chili paste or sauce if desired. Serves 2-4.

Seattle Sans Gluten // Cupcake Royale

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A few evenings ago I went to Cupcake Royale‘s Ballard location to try out their gluten-free cupcakes. We decided to try one of each of the two flavors they had in (well, on, to keep them separate from their gluten-containing fellow cupcakes) the case, salted caramel and cream cheese frosting, both on chocolate cake bases. They were both really good, and at $3.50 per cupcake, they were not unreasonably priced for a gluten-free pastry (or really even for a “regular” pastry in sweets-loving Seattle!)
Of course we had to get them with coffee- I opted for a decaf americano from their espresso bar. I love the combination of sweet things with black coffee!
The cream cheese frosting was really good. It’s my favorite kind of frosting, but I usually don’t eat it on chocolate things. I know a lot of people like the two together, so I can see why they chose this as one of their flavors.
The salted caramel-frosted cupcake was my favorite. It had enough saltiness to balance out the sweet flavors. It was so rich and satisfying. The flavor of the frosting also went really well with the chocolate of the base.
One total cupcake each may have been a little much, as they were not small and very rich. But you can tell that we liked them because all we left were crumbs!

Cupcake Royale currently has 5 Seattle locations: Capitol Hill, Ballard, Madrona, West Seattle, and Bellevue. If you have a craving for something sweet and gluten-free, I recommend checking them out!

Gluten-Free Dining at P.F. Chang’s

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  Gluten-free sauces and lettuce cups to start. I never go without getting lettuce cups. They are so good!

Lots of sauces for easy flavor customization!

Logo on plates denoting gluten-free status

Moo Goo Gai Pan

Singapore Street Noodles. One of my favorites!

One of my all-time favorite places to go for reliable, well-priced gluten-free food is P.F. Chang’s. They have a really fantastic gluten-free menu, the servers are all trained in the gluten-free offerings, from which sauces to bring (which are always held in red containers to differentiate them from their gluten-containing counterparts), to what notes to make on your order. Gluten-free foods are served on plates that are marked with the P.F. Chang’s logo and a stripe, so there is no confusion. I am never disappointed by that place! If you are looking for a tasty, low-stress gluten-free dining experience, I highly recommend P.F. Chang’s!

Gluten-Free Valentine’s Day Recipe Roundup

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Happy Valentine’s Day!

Looking for gluten-free recipes for Valentine’s Day? I have some ideas for you! I think the sexiest type of meal is the “small plate” style of eating, where most of the food is very flavorful, bite-sized, and served in small portions to share. These would be great recipes for a fancy meal with that special someone, or to have out on the coffee table while you share a few bottles of wine with friends! All of these recipes are fairly simple, so you can spend more time with the people who are important to you and less time stressing out in the kitchen. They are also all easy to transport, so you could bring some to a Valentine’s Day party!

Savory

1. Seared Scallops with Orange and Vermouth (foodandwine.com)
2. Grilled Zucchini Roll Recipe with Herbed Goat Cheese and Kalamata Olives  (cookingcanuck.com)
3. Bacon Wrapped Stuffed Medjool Dates (closetcooking.com)
4. Steak Bites with Bloody Mary Dipping Sauce (foodnetwork.com- Rachael Ray)
5. Caprese Skewers (culinarycory.com)

Sweet

1. Cashew Butter Chocolate Strawberry Bites (glutenvygirl.com)
2. {Flourless} Fudge Chocolate Chip Cookies (chocolateandcarrots.com)
3. Creamy Chocolate Coconut Pudding (Gluten and Dairy-free) (eatingforwellness.net)
4. Mocha Mousse (elanaspantry.com)
5. DIY Salt Caramels (thekitchn.com)

Happy eating!

Gut Healing After Gluten Contamination

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I’m feeling mostly better from my gluten run-in the other day, but I still feel a bit off. I’m very fatigued, tired, I’m still having tummy aches, and I just feel kind of unbalanced. Even though I haven’t tried all of these, I thought I would share a few recovery supplements and strategies that I have come across both in my work (I work at a naturopathic clinic and supplement store) and from personal research. If I try any of them and I think they work, I will let you know!

L-Glutamine Powder
This is a powder you can mix with water and drink. I’ve heard it tastes really terrible, but it can be very helpful for some people. From WebMd:
“Glutamine is the most abundant free amino acid in the body. Amino acids are the building blocks of protein. Glutamine is produced in the muscles and is distributed by the blood to the organs that need it. Glutamine might help gut function, the immune system, and other essential processes in the body, especially in times of stress. It is also important for providing “fuel” (nitrogen and carbon) to many different cells in the body. Glutamine is needed to make other chemicals in the body such as other amino acids and glucose (sugar).”
From what I’ve learned, L-Glutamine can be very helpful in gut healing. People use it for all kinds of intestinal issues, such as chemotherapy recovery and Crohn’s disease. Due to the fact that Celiac’s Disease leads the body to attack its own intestines, this is a key area to heal as soon as possible to help the body recover. I also like that this is an amino acid, meaning it is already present in the body, so it doesn’t mess too much with the body’s systems.

Omega-3 Acids
Omega-3 acids are thought to help with a large array of health problems, from arthritis to allergies to depression. They are also thought to assist in decreasing intestinal inflammation. They can be found in some foods, such as fish, walnuts, and flax seeds. You can also buy fish-oil in the form of gelcaps or liquid. Fish oil supplements are supposed to be better than plant-based omega-3 acid supplements, because they are already in the form that your body uses them in, making them easier for your body to use and absorb. Just make sure that the fish oil you buy is of high quality, and has been tested to make sure there are no heavy metals or other contaminants in them. A therapeutic dose is around one gram of omega-3s a day. To determine how many omega-3s are in your fish oil, look at the nutritional information panel. Near the bottom they will usually list, in milligrams, the amount of EPA and DHA (types of amino acids) in one “serving.”  The total of these numbers is the amount of omega-3s. Aim for 1,000 milligrams, or one gram, taken with a meal.

Probiotics
I mentioned these before, but they bear mentioning again. Tom and Ali from The Whole Life Nutrition Kitchen (nourishingmeals.com) recently wrote a great post about making lacto-fermented vegetables, which are a cheap and easy way to get both probiotics and vegetables into the diet. Here is what they had to say about the benefits of probiotics for those who suffer from intestinal illnesses:
“Lacto-fermented vegetables provide a viable source of probiotics (at a cost well below most supplements) to heal and maintain a healthy gut. These beneficial microorganisms attach to receptors in our guts that send a signal to the immune system that says everything is okay, no need to overreact to foods and other things entering the gut, let’s keep everything calm. If you are dealing with multiple allergies, chances are your gut is out of balance and is in need of a daily dose of beneficial microorganisms.”
Not to mention they are tasty!

Gelatin
Hear (read) me out! I’m not talking about the gross processed stuff we try not to think about when we eat Jello, I’m talking about the nutrient found in chicken bones and marrow that are great for the joints and the gut. This is fairly simple to get into your diet, just make chicken stock with chicken bones (if you are feeling really adventurous and have access to them, you can use chicken heads and feet, too). Chicken stock already feels like such a healing food, and gelatin is just one more reason to drink it when I’m feeling unwell!

Nothing too fancy here. Just a few natural ways to aid the body in returning to normal. Note: I am not a health professional! This information is not intended to treat or diagnose any illness, and is merely information I have gleaned and hope can be of assistance to you!

This picture doesn't really have anything to do with anything. But look! A bunny!

What do you do to help heal your body and return it to its natural balance?

 

Gluten-Free Goodies

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It came! Recently I purchased a half-off coupon to glutenfreely.com on LivingSocial. The prices on the website were a bit high, and I’m not sure I would use them again unless I had another coupon. I could see this being a great resource for people who live far away from any stores that stock quality gluten-free items, but I can find most of these items, or items comparable to them, close to my home in Seattle for cheaper prices. Either way, I’m super excited for all of my gluten-free treats!

Tips for Dealing with Gluten Contamination

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Well, it happened. The other day I was “contaminated” with gluten. The past few days have been pretty uncomfortable. Everyone reacts differently to gluten contamination once they’ve eliminated it, but my main symptoms are stomach cramps, brain fog, melancholy, and a lot of… bathroom tips. Delightful, no?

Here are some of the things I’ve found that help, either through researching or personal trial and error:

1. Sleep. This one is almost not a choice. All my body wants to do when I am sick like this is rest and rest. I find that letting this actually happen, instead of fighting it, speeds my recovery.

2. Give your stomach a rest. I think it’s ok to take a little break from food to give my stomach and intestines a chance to recover, instead of dealing with an onslaught of new substances when they are already kind of freaking out. When I do add foods, I start super slow, sipping something like gatorade or pedialite and then eating something simple like cereal.

3. Use diaper cream. Ok, this one is super embarrassing, but I am sacrificing my dignity for the sake of others! This stuff is seriously a miracle after one bathroom trip too many. Find some with Zinc Oxide in it, like Balmex.

4. Rebuild intestinal flora. In the next few days, I will be sure to eat a lot of yogurt and drink a lot of Kombucha to restore the natural balance of the healthy bacteria in my intestines that were “flushed out.” For an extra intestinal flora boost, I’ll take high-quality probiotic supplements (you can find these in health food stores).

I brew this kombucha myself. You can buy it at the store, but you can make it for much less money. Watch out for a post on how I do it!

5. Take Vitamins. I always take a multivitamin, but I feel like they are especially important while I am not absorbing nutrition very well. I’ll most likely supplement with some extra D and B vitamins for energy.

6. Wait. When it comes down to it, I just have to give my body time to heal. It will return to balance on its own, as long as I support its efforts!

Note: I am not a doctor or health professional! These are things that worked for me, and hopefully they work for others.

Gluten-Free Superbowl Survival Guide

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So, I’ll admit, I really don’t care about the Super Bowl for the actual game. I keep forgetting which teams are in it, and I’m not even sure what roman numeral is supposed to be denoting which Super Bowl it is this year. I DO know that Madonna, M.I.A. and Nicki Menage are playing the half-time show, so I’m looking forward to what I hope is some over-the-top fabulousness. And I’m also looking forward to some fun ads, and hanging out with fun people. The tricky part for people with dietary restrictions is, obviously, the food side of the Super Bowl tradition. Here is what I plan to do to survive (and thoroughly enjoy!) the party:

1. Eat before I go
I’m not going to absolutely stuff myself ahead of time, but I’m not going to starve myself either. I’ll probably eat something pretty satisfying, so if I see something that looks really good there that I can’t eat, I won’t feel too deprived.

2. Bring Gluten-free beer with me
I’m not a huge beer drinker, but something about the Super Bowl makes me want to join in on the good-ol-’American fun. I will most likely be taking Red Bridge, since I know I like it and it’s affordable. Hint: people might be curious and want to try it! If they do, I’ll pour some out of my bottle into a cup, or give them their own, as they may have eaten gluten and the traces on their lips can contaminate the mouth of my bottle.

3. Bring food that I can eat along
This is a good opportunity for me to be a good guest, as I’m bringing food, and also a good opportunity for others with allergies or sensitivities to feel accommodated and cared for. Since I don’t know the people I will be spending the Super Bowl with very well this year, I’ve asked the person I do know well about any other allergies in the group, so I can make my dish accommodate their needs as well.

Here is a little list of links to recipes for gluten-free superbowl foods:

Chocolate-Dipped Potato Chips (Spoon Fork Bacon)
Asian Hot Wings with Cucumber and Scallion Sour Cream Dipping Sauce (Bon Appetit)
Caramelized Maui Onion Dip (Sunset Magazine)
Gluten-Free Fried Chicken (My own-shameless, I know!)
Grilled Bacon Jalapeno Wraps (Submitted by Miss G. on allrecipes.com)

And that’s pretty much it! With these few little preparations, I’m all set to have a good time ignoring football and hanging out with people!

Happy cheering!