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The Cooking Season

 

September, Marymoor Park

Finally it’s fall here and our kitchen is alive with soupy smells and warm light instead of the harsh heat of this past summer, and the intermittent construction that had me searching for appliances, counter space, and counters, actually. It’s been fun making French green lentils again, minestrone, polenta, and risotto, without sweating and/or swearing. A welcome change. While our little kitchen has been turning out more variety than ever, such as this great soup: Egyptian Red Lentil Soup (read the comments below the recipe and modify according to taste, but for our family I doubled the cumin as several people suggested) and this delicious Pumpkin Spice Granola from Celiac in the City, it is hitting me even harder than ever that my kids’ schools’ lunch menus are like a study in wheat. Can school cafeterias really not think outside the gluten box? Every single day the main food item has wheat~ lasagna, chicken nuggets, pizza, hamburgers, hot dogs, spaghetti, sandwiches, and on and on. Is it really that hard to mix it up a bit? No wonder so many people have reactions to gluten~ any time you saturate your body with one ingredient your body starts to react to that ingredient, and Americans love their gluten. My older son forgot his lunch one day so he ended up getting nachos with fresh carrots and steamed broccoli on the side. He said the carrots were stale and the broccoli was gross, and this is a kid who literally cheers when I make broccoli and orders it out at dinner~ he loves it, so I can’t imagine how this broccoli was ‘gross’. I’m glad he was able to find gluten-free food, but if the vegetables they offer are either raw and stale (he knows a stale carrot when he eats one. My kids eat raw carrots every single day.) then of course the kids aren’t going to choose those items. It just doesn’t make sense to me why they don’t offer soups full of veggies, roasted vegetables, or more grain and beans together like a rice and black beans, or quinoa and lentils~ these are not overly expensive and they are not hard to make. They’d give kids a break from wheat every once in a while and are nutritious, filling meals. Of course I’m all in favor of the schools having school gardens to help grow some of those herbs and vegetables too, but at the very least we could improve the lunch menus. Jamie Oliver is making real strides in England which shows the time is right~ people are starting to take school lunch nutrition seriously.  Over on our side of the Atlantic Chef Ann is tackling school nutrition through several different initiatives and proving people are willing to listen and change. Let’s keep the energy going in that direction! Maybe it’s the cool fall air, or maybe it’s the bright warm kitchen, but I’m starting to feel cautiously optimistic.

September, walk home from RHMS

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children · food · Food allergies · food allergy blogs · food sensitivities · gf foods · gluten free · Gluten free eating · gluten free food · gluten free foods · gluten free lifestyle · gluten free travel · gluten intolerance · gluten intolerant · kids

Summer

Our summer began much the same way as last year’s summer, with a trip to Louisville, KY to see family. This year we ate multiple times at Annie May’s Sweet Café and were even picked up from the airport with big pretzels from there (thanks Mom!!) which were the first we have had in years and something my youngest misses very much. They only have them on Wednesdays and if you really want a lot of them you best get there early. If you find yourself there on another day there are plenty of other delicious foods to eat though~ I recommend getting a sandwich while my oldest adores the soup there and the carrot cake cupcake. My youngest had a ‘super cookie’ which he thought more than lived up to its name and in fact all the sweets we tried did not disappoint. They have a sign that says they deliver which my son got all excited about until I explained that meant deliveries around town, not to Seattle. Talk about bursting someone’s bubble.

We also went to Holiday World again and was even more impressed with their gluten-free options than last year. (Disneyland/world take notes please!) Besides the fact you can find  allergy free food as well as just gluten-free food about anywhere in the park, they now set up a little stand that is completely gluten-free.

George's Gluten-free Stand

We flew on Delta and brought our own food which was good since the free snacks were cookies or pretzels. The boys used to be able to eat those cookies so that was sad, but they got over it while sipping ginger ale and eating from their over-stuffed food bags. I had packed enough for an all day delay like the one we experienced last year and since the flights went actually well we ended up with a lot of left-over food. Delta does have one gluten-free option for buying food, something snack-y and overpriced of course, but at least if you are starving you do have something to eat.

We came home to a ripped-up kitchen (husband is remodeling) and continually high 80s and 90 degree heat with no A/C so cooking has not exactly been my favorite pastime thus far this season. I tend to love the heat but after a few evenings of sweating through dinner prep even I am ready for a break in the high temperatures. The farmers market on Saturdays is booming with berries already though with the best blueberries in June I’ve ever had, and my friend just brought over fresh picked raspberries last night and those are the best I’ve ever tasted in any month so I guess the sun and heat are working for some things. I sure hope this means we’ll have an extra long berry season and not just an early one that is over as quickly as it popped up. After the trip to see family my sons were a little sick of photos but I had to take this of the Saturday Farmers Market. There are less gluten-free vendors there this year but my oldest still gets his favorite street tacos there and my youngest has discovered kettle corn. It’s worth the trip for those alone.

Redmond Saturday Market

celiac disease · food · Food allergies · food allergy blogs · food sensitivities · gluten free · gluten free food · gluten free lifestyle · gluten free travel · gluten intolerance · gluten intolerant

How to Eat Gluten-Free Abroad (Infographic)

This is a great infographic for traveling which I found on the always informative site, glutenfreeglobetrotter.com.

Gluten-Free Globetrotter

I was delighted to learn that Gluten-Free Globetrotter was included as a gluten-free travel resource on this infographic about eating gluten-free around the world. The visuals are helpful, especially for the brand names in different countries. Once I am familiar with a foreign gluten-free brand, I tend to stick to that brand when I am traveling. Seeing familiar logos for gluten-free brands, like from Orgran and Schar, is reassuring in a non-English speaking country. I also always encourage people to get familiar with some key phrases that help you communicate your need to eat gluten-free.

Thank you Goodness Direct for including me in your infographic!

Gluten free and dread travelling abroad? - An Infographic from GoodnessDirect Blog

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Canyon Bakehouse Breads

Canyon Bakehouse Breads

We recently had the opportunity to try the entire line of Canyon Bakehouse goodies and we now have some new favorites in this house. The seven grain bread is the closest thing we have had to whole wheat bread. The texture and taste are surprisingly familiar to the whole grain breads I grew up on and altogether different from any other gluten-free bread I’ve had in these past 10 years of being completely gluten-free.

7 grain bread

The other new family favorite is the focaccia. Both my sons loved the taste fresh out of the bag or warmed up in the oven under the broiler. This is a perfect bread to add to the side of soup or salad although really my sons will eat it along anything. This bread is also a unique offering in the gluten-free field and I appreciate the fact Canyon Bakehouse also makes these breads dairy, soy, nut and gmo free.

focaccia

Life is short~ be kind, be wise, and try some new bread.

children · dairy free · food · Food allergies · food allergy blogs · food sensitivities · gf foods · gluten free · Gluten free eating · gluten free food · gluten free foods · gluten intolerance · gluten intolerant · kids · vegetarian

Schar Pizza Crusts

Schar pizza crust

Pizza is one thing nobody should be forced to live without. I tried Schar’s pizza crusts for the first time last night and the pizzas were delicious. I love the fact that there is an actual raised crust on the perimeter of the circle~ that’s the first I’ve seen that in all my gluten-free pizza trials. Does that make sense? Maybe a picture is in order:

crust before cooking

See what I mean? And it’s on a large dinner plate so that is the size of the crust~ enough for two with a side salad unless you are feeding growing boys in which case it is convenient that one box comes with two crusts inside.

Two crusts in every box

I made mine with pesto, mozzarella,  orange and yellow peppers, red onion (which I always want to call purple onion) and sun-dried tomatoes. Delicious. And the crust is not only gluten-free, it is also dairy and egg free which is another hard to find aspect in the gluten-free pizza world. Another thing that sets this crust apart is that it is actually filling in the same way gluten crusts are. You know how a lot of gluten free things feel airy and not substantial? This feels like you are eating something real.  Mmmm~ I think it’s time for leftovers…

Pizza in pieces

celiac disease · food · Food allergies · food allergy blogs · food sensitivities · gluten free · Gluten free eating · gluten free food · gluten free foods · gluten free lifestyle · gluten intolerance · gluten intolerant · health · Herbs · supplements

Curing Gluten Intolerance

Asher jumping

That’s my goal. Total healing. I think it can be done too, but the only problem I have is that I don’t know if I’m celiac or not, which would be a whole other story. If it is ‘just’ gluten intolerance though, it seems like it should be something one could get over, with the proper nutrition specific to those with weaker digestive tracts and supplements to support rebuilding the digestive process. It seems like all the people who have problems digesting wheat, and there are many, probably have a variety of reasons for their gluten issues other than today’s gluten being notoriously harder to digest than it used to be. Here are two reasons that I can think of, though I’m quite certain there are many more:

1. Digestive process being hurt by antibiotics in both food and use in medical treatment. Why? Because antibiotics kill the good bugs as well as the bad bugs, meaning the probiotics in our guts are killed off when we take antibiotics, which is why (some) doctors encourage eating yogurt a few hours after taking antibiotics. Once the micro-system of one’s gut is out of balance, the whole digestive system gets wonky. One reason is that bad gut bacteria flourishes on sugars and partially digested food, and guess what we eat way more of than ever before~ sugar. So the chances of taking antibiotics and messing up the little micro-environment down there is very high, and it tends to have a snowball effect.

2. Our diets are largely sub-optimal for digestive bliss. Fruits and vegetables contain enzymes that break down food but our diets mostly do not contain a large percentage of fruits and vegetables. Even vegans and vegetarians usually eat more beans and processed carbs (which are very hard to digest) than fresh produce. If you are familiar with the low-FODMAP diet, then you will know that even many fruits and veggies are on the ‘gassy’ list because they are harder to digest and therefore tend to sit in the gut too long. If your digestive system is ‘off’ I suggest looking at low FODMAP information to see if this rings true for you. If you are eating foods that are causing any kind of digestive distress, you are weakening your system which again, has a snowball effect. People of course can have different foods set them off other than the high-FODMAP ones so it is important to be aware of your body and it’s reactions to any food, but looking at the FODMAP information might be a good place to start for many. Another place to start might be an IgG food panel test that your doctor or more likely, a naturopath, can administer.

2.5 This is related to the above but needed its own space. There is a book, website, and subsequent subculture and devotees to the idea that even severe digestive disorders such as crohn’s disease, IBS, and Celiac can indeed be cured with a specific diet. I read the book a couple of years ago and was intrigued but my lifestyle right now doesn’t lend itself to following a strict diet like the one they tout which is, as you might suspect, very light on carbs and liberal with meat, though vegetarians are given options. If you are interested, check out the website and if you try it please let me know how it goes because I really want to hear all about it.

So if there are causes to gluten intolerance, it seems to me there must also be ways to correct the issue, such as looking at the micro-biome of the gut and working toward long-term probiotic health by taking supplements, being mindful of antibiotic use, and when antibiotics cannot be helped eating more fermented foods, taking higher dosage probiotics and eating less sugar. Then looking at other supplements that support the digestive system as well as taking an honest look at one’s diet and focusing on (personal) gut-friendly foods as much as possible.

So far, my action plan is the following: I always take high potency probiotics and change the brand each time I buy to get the biggest variety of strains into my system. Other supplements I take in support of my digestive system are apple cider vinegar before meals mixed with water and aloe juice. Enzymes before meals if eating anything at all questionably hard to digest. Turmeric on a daily basis for inflammation throughout the whole body including the digestive tract. And most recently I’ve added in Vital Nutrients GI Repair Nutrients.

There are other herbs that I am considering adding in but I take a lot right now so I’m going to hold off and see how a couple of bottles of the GI Repair work for me. I have no idea when I’ll feel comfortable testing this out but I am guessing it will be a while~ probably when I feel like no foods are troubling my system then I’ll give wheat a try to see what happens. Incidentally, I just read a brief article on Schar’s fb page that said if you are already eating gluten-free and want to get tested for celiac, you need to eat wheat for at least a month at a rate of 4 servings per day before getting tested. That’s a lot of wheat! But so good to have the specific amount in mind for future testing. I might do that at some point, but for now I am just going to focus on healing what I can.

dairy free · food · Food allergies · food allergy blogs · food sensitivities · gluten free · Gluten free eating · gluten free food · gluten intolerance · gluten intolerant · vegan · vegetarian

Caveman Cookies

Paleo people, get ready to be jealous. A couple of weeks ago I won an entire box of Caveman Cookies.

Caveman Cookies

Aren’t they cute?! Their tag line up at the top is so clever that even my 9 year old got a kick out of it. Here’s a better pic for reading it:

Just like you great, great, great...

As you may have guessed, the ingredients are Paleo friendly and are also gluten and dairy free. They are made with nut flours and other simple, whole ingredients that result in sophisticated flavor combinations which you can read above. They are also individually wrapped which was a nice surprise since that means they can keep longer and it makes it easier to share them.

Individually wrapped

Now the big question is…did cavemen share? Considering we can’t possibly eat these all ourselves, sharing is exactly what I plan on doing even if caveman manners are debatable. My son and I thought it’d be a nice surprise to put these in the teachers’ lounge at his school because we know there are a couple of gluten-free eaters there and most likely some Paleo eaters there too. As for the others, well, who doesn’t appreciate a free cookie every once in a while? These boxes are so fun that they would be perfect for a gift or in a gift basket for Paleo people so remember these at gift-giving times. (Easter baskets? Passover desserts? Mother’s Day?) And remember, caveman caught more cows with cookies than clubs. At least they should have.