When Fats Domino wrote the song “I found my thrill, on Blueberry Hill”, I don’t think he was talking about the health benefits of eating blueberries, but perhaps he just didn’t know the facts.  Blueberries are a super food.  A healing fruit that is high in antioxidants, blueberries provide vitamin C, B complex, vitamin E, vitamin A, copper selenium, zinc, and iron.  An Ohio State University study published in 2009 found that blueberries shrunk the size of tumors and significantly improved survival rates in an animal research project.  A compound in blueberries has also been found to prevent colon cancer, according to a 2007 study jointly conducted by scientists at Rutgers University and the U.S. Department of Agriculture. The study’s lead researcher, Bandaru Reddy, PhD., said, “This study underscores the need to include more berries in the diet, especially blueberries.”  Maybe Fats Domino would have had a different name had he actually eaten blueberries?  Anyways, for those of us who want the thrill of nourishing our bodies with the top super foods, blueberries should be added to the list.

Gluten-free/Dairy-free alternatives

Ingredients:
2 cups The Pure Pantry Organic All Purpose Baking Mix
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 cup coconut oil or butter
1/2 c. brown sugar or coconut sugar
3 large eggs, beaten, or egg replacer
1/2 cup sour cream or sour cream substitute
3 tablespoons milk of choice (rice, almond or regular)
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 1/2 cups organic blueberries, preferably fresh but frozen can be substituted if defrosted and drained

Crumb Topping:
3/4 cup The Pure Pantry Organic All Purpose Baking Mix
1/3 cup coconut oil or butter
1 tablespoon brown sugar or coconut sugar

Instructions:
Preheat oven to 350˚F.
Combine baking mix, salt, and nutmeg in large mixing bowl.
In a medium mixing bowl beat coconut oil (or butter).  Add brown sugar (or coconut sugar) and cream together.  Add eggs one at a time, blending after each addition.  With mixer on low, add sour cream (or non-dairy substitute), milk, vanilla and lemon zest.
Gently fold in blueberries with spoon.  Pour into greased bundt pan or 9 x 11 inch baking dish.
Prepare crumb topping by blending coconut oil (or butter) with baking mix and sugar until mixture resembles pea sized crumbs.  Sprinkle crumb mixture on top of cake.
Bake for 30 minutes or until tester comes out clean.  Cool before serving.

Farmers’ Markets Offer Families with Food Allergies a Bounty of Options
by Elizabeth Kaplan

For kids with allergies, shopping with mom or dad at a traditional grocery store can be very disheartening.  The majority of prepared and processed foods available have gluten, soy, dairy, nuts or eggs in them making it difficult to shop.  Not only do children feel left out, their parents often feel frustrated too.  Weaning your children from processed and prepared foods is one of the 10 Steps to “Going Gluten-Free” and a great way to kick the habit is to concentrate on a diet centered on whole foods by shopping at farmers’ markets.

At a farmers’ market you are presented with nature’s seasonal bounty.  There are no flashy cereal boxes or sugary snacks tempting your children, no scary chemical ingredients lacing the foods, and there are limited offerings which makes choosing something easier.  You are tempted by the smells and tastes of fresh, local produce and artesian foods.  Shopping and eating are just part of the fun. With a little preparation, you can turn any trip to the farmers’ market into an educational experience for your children while exposing them to a world of whole food choices that are free from all the bad stuff.

Here are some ideas for making your trip to farmers’ market an exciting adventure for kids, and give you time to enjoy the surroundings yourself.

Farmers’ Market Kid’s Activities:

1. Develop a list of questions for farmers: Young children often do not understand that some fruits grow on trees, some on vines, and others on bushes. The other day my three year old said, “We should plant a peach bush.”  Obviously he’s never seen a peach tree.  Talk to your kids about where and how different fruits and vegetables grow.  Play a question and answer game as you walk through the market to help them identify how fruits and vegetables grow.

2. Create a menu: As you are strolling around the farmers’ market, pick up a variety of ingredients to make a special family meal.  Have your children look at all the possibilities and come up with ideas.  See our family’s Farm to Table Sunday Supper Menu. (hyperlink)

3.  Give your kids some money to spend:  Our kids love to spend money, so we give them each $5 to choose what they’d like to purchase for their snacks and lunches.  While enhancing their math skills, they are also gaining confidence in decision making and social interaction.  Make sure your child is able to ask if an item is “gluten-free” or free from any other allergies he/she has.

4.  Find and purchase an unusual fruit or veggie: Have your kids help you find some produce that you would not normally eat. Buy it, take it home, and have the kids help cook it for dinner. This is a great way to get your family to try a variety of different foods.

5. Get artistic: Place all your beautiful produce in a basket.  When you get home give your children paper, colored pencils, watercolors or other art supplies and have them draw a still life of your farmers’ market basket.

6. Engage your children in cooking: You’ve planned the menu, purchased the food, now have your children help make the meal.  Children as young as three can help by washing produce, stirring, measuring, fetching items from the pantry, and setting the table. Older kids (10 and up) can chop produce, stir the pot, and help clean up by cleaning the counter and doing the dishes.
Shopping together at the Farmer’s Market is an opportunity to reconnect both with the food you eat, and the people who grow it. The more you can engage your kids in selecting, buying, preparing and cooking real, sustainable, non-processed, allergen-free foods, the better equipped they’ll be to make wise food choices in the future. The fact that you’ll be teaching your children to cook is just icing on the organic gluten-free carrot cake!

Take the fast food free pledge with your family, check out this site developed by a 12 year old~http://www.fastfoodfree.org/

by Elizabeth Kaplan

Image via Wikipedia

Always in search of anti-inflammatory foods for wellness and to combat some of the symptoms related to gluten intolerance: bloating, swollen joints, headaches, upset stomach, to name a few, I discovered the healing benefits of ginger. I’m excited to share some of my favorite ginger recipes with you today. But first I’d like to share with you some interesting facts about ginger and how I learned from my dad way back that ginger helped to relieve his migraine headaches; we’d make ginger cookies, ginger ice-cream, ginger this and ginger that at home. As time went by I learned more and more what a helpful remedy ginger is, long used in traditional Indian and Chinese medicine as a remedy for ailments such as nausea, indigestion, flatulence, flu, diarrhea, motion sickness and osteoarthritis.

Ginger (Zingiber officinale) now has been scientifically proven to be helpful in relieving muscle pain and soreness. A new study shows that taking daily doses of ginger can ease the aches and pains that follow strenuous exercise, apparently up to 25%. Ginger works much like nonsteroidal anti-inflammatory drugs (NSAIDs, such as aspirin and ibuprofen) by inhibiting prostaglandin production. Unlike these NSAIDs, ginger also serves to desensitize a type of pain receptor found in the peripheral nerves and it also reduces the body’s production of inflammatory chemicals called cytokines. The results of the ‘ginger study’ were published in the September 2010 issue of The Journal of Pain.

THE GINGER STUDY
Researchers at the University of Georgia studied whether daily doses of ginger can inhibit exercise-related muscle pain. One group of 34 participants consumed capsules filled with two grams of raw (untreated) ginger (this is equivalent to the 500-mg capsules of raw ginger sold in health-food stores). A second group of 40 people took two grams of heat-treated ginger (earlier studies had shown that heating ginger may increase its pain-relieving properties). A third group took a placebo. All participants consumed their capsules for 11 consecutive days, seven days before, the day of, and three days after a high-intensity weight-lifting session (designed to induce muscle pain and inflammation) performed on the eighth day.   Measuring several different variables, including effort and pain intensity (reported by participants), range of motion, strength, and levels of prostaglandins (inflammation-mediators involved in pain), researchers found that:
• Participants taking daily raw ginger supplements reported 25% less exercise-induced pain than the placebo group.
• Participants taking daily heat-treated ginger had 23% less pain than the placebo group.

HOW TO TRY THE GINGER REMEDY
If you’d like to give this a try, Dr. O’Connor, who led the research study, suggests purchasing ginger capsules that contain a standardized extract with a gingerol content of 5%. Take one two-gram daily dose for several days before and after planned workouts. If you love the taste of ginger: Kitchen equivalents are as follows, a two-gram dose of raw ginger in capsule form is roughly equivalent to one teaspoon of powdered ginger, 2 milliliters (about one-half teaspoon) of ginger extract, or (my favorite) one tablespoon of finely chopped fresh ginger.
Source

Here are some recipes from my cookbook, “Fresh from Elizabeth’s Kitchen” that use ginger. The flavor and health benefits are fabulous – the possibilities are endless.

Asian Veggies in Tamari-Sesame-Ginger Stir-Fry Sauce
Gluten-Free/Dairy-Free

Serves 4

Tamari-Sesame-Ginger Stir-Fry Sauce
1 tablespoon sesame oil
3 tablespoon gluten-free tamari sauce, such as San-J brand
1 tablespoon agave nectar, such as Nature’s Agave, Amber variety
2 tablespoons fresh ginger, finely chopped
1 clove garlic, finely chopped
¼ teaspoon Asian chili sauce (optional)

Veggies
1 teaspoon sesame oil
1 tablespoon coconut oil
4-6 cups chopped fresh vegetables: carrots, green beans, broccoli, Asian
cabbage, kale, bean sprouts, celery, onion, etc.
2 tablespoons toasted sesame seeds

1.  Whisk together 1 tablespoon sesame oil,tamari sauce and agave nectar. Add fresh ginger and garlic and stir. Add optional Asian chili sauce.

2. Place 1 teaspoon sesame oil and coconut oil in a hot wok. Stir-fry vegetables for 2 minutes in oil.  Pour sauce over vegetables and stir-fry for an additional 3-4 minutes. Vegetables should be hot and slightly cooked at this point – do not overcook.  Serve over brown rice.

And of course we must include dessert!  These cookies are delish with or without the chocolate.

Chocolate-Dipped Molasses Ginger Cookies

These cookies call for both fresh and powdered ginger, so they have a very distinct ginger flavor and provide an anti-inflammatory benefit.  If you don’t have fresh ginger, you can double the powdered ginger.

½ cup coconut oil or palm-fruit shortening,such as Spectrum brand
½ cup dark brown sugar
¼ cup coconut sugar or white sugar
1 tablespoon vanilla
1egg or egg replacer
3 tablespoons molasses
1½ cups The Pure Pantry Gluten-Free Organic All Purpose Baking Mix
2 teaspoons powdered ginger
2 teaspoons freshly grated ginger
½ cup good quality bittersweet chocolate or white chocolate for dipping

1.  Preheat oven to 350˚F. Cream shortening with both sugars. Add vanilla and mix until
well blended. Add egg or egg replacer. Add molasses and blend well. Fold in baking mix,
and beat until combined. Add powdered ginger.

2.  Peel away the outer peel of a 1-inch piece of ginger and grate the flesh part with a ginger grater or the fine holes of a regular grater. Addfresh ginger to cookie mix and blend well.

3.  Place tablespoon-size balls of dough on a greased baking sheet and bake for 10 minutes or until golden brown.  If you want to be fancy, roll out dough to 1/4 inch thickness and cut with scalloped edge cookie cutter.

4.  Melt chocolate in a double boiler over medium heat. Place waxed paper on baking sheet. Dip one side of cooled cookies into chocolate and let excess chocolate drip off.  Lay on waxed paper to dry.

Author:  Jessica

Santa may not finish this year… because he will be in your kitchen, searching for more of these cookies, nibbling at the crumbs dotting his festive ensemble.
Seriously.

Gluten Free Cookies From The Pure Pantry

Now, let’s be clear folks. I’m not a letter-writer. I’m not the sort of consumer who has convinced herself that whole contingents of CEOs are just waiting in their offices for my reactionary note regarding their product. I’m the sort of person who has a negative experience with a product, makes a big blustery production detailing all the snarky quips I will hurl at them in letter form and, due to said blustery production, gets it out of my system and no longer feels the need to write a scathing letter. Or any letter of any sort.

Pity for my boyfriend, receiver of aforementioned ‘blustery productions’,  may begin flowing now.

The above must be said because it is testament to the supreme munchability of these discs of joy that I actually WROTE an email to The Pure Pantry. Telling them that their cookie mix is the best cookie mix ever. Truth. Not to mention that they took the time to send back what seemed to be a (mostly) original email thanking me and letting me know that they are coming out with new (!!!) products in 2010.

I have scarfed down both the straight up choco-chip and the coconut twist, both are supreme in their own right. The coconut variety is made with buckwheat which, if you don’t already know it is pretty much the end-all-be-all of non-GF flours. Buy it, use it, love it. These are soft, moist, with that dark, Nestle Toll House reminiscent quality nipping into each bite. What is that quality? I’m not sure exactly but it’s the taste and texture and feeling you must remember from biting into a warm, gooey cookie. You remember, don’t deny.

(As a side note, I despise the word ‘moist’. I even hit up the Thesaurus for another likely candidate but all the synonyms are even more putrid. Dank, clammy, oozy? No thanks.  I guess we’ll be sticking with moist. If you have any suggestions, please, let me know. It’s going to become a problem.)

The classic chocolate chip (shown in the photos) is, on the other hand, more of a cross between the sugar and shortbread families with delightful pecks of chocolate and a mysteriously intriguing caramel/toffee flavor. Win. This batch came out more crumbly than it’s coconut brother, perhaps due to the use of rice flour instead of buckwheat.

The real kicker about these mixes, the thing that had me clinging to the oven door, peeking inside, was that they SPREAD. Ever the experimenter, I hopefully doled them out onto the cookie sheet in blobs, much like you would a wheat-filled dough. Instead of baking up into the cake-ish mounds we’ve come to expect in my kitchen, they spread out under the heat of the oven and cooked up into the perfect cookie landscape. Sweet gravy. I ate four before anyone else got one.

Bites of Note:
The coconut mix suggests, if I remember correctly, something in the 10-12 minute range for cook time. The first batch was overdone in my oven – they were good to go in about 8 minutes. Strangely enough, the classic chocolate chip suggested something around 15 minutes and they were perfect in the suggested amount of time. This says to me that it’s not a problem with my stove but rather the suggestion on the coconut mix… In any case, cook with care and keep an eye on those beauties.

• If I could have only ONE of these mixes for the rest of my life I would decidedly choose the coconut version – they are softer which appeals to me a bit more and, let’s face it, buckwheat rules. If you don’t like coconut, get over it. Seriously, a disliking of coconut should not scare you away from these moan-inducing gems.

http://glutenfreechops.blogspot.com/2009/12/wednesday-chops-santa-may-not-finish.html

By Elizabeth Kaplan, Founder, The Pure Pantry

Now is a better time than ever to make a New Year’s Resolution to “go gluten-free”. There are so many gluten-free products on the market – that actually taste great—it is much easier to commit to a gluten-free lifestyle.

Whether you are choosing to go on a gluten-free diet because you were recently diagnosed with celiac disease, or because you are allergic to gluten or just want to loose weight and eat healthily, going gluten-free does not have to be difficult.

First some facts about gluten intolerance and celiac disease:

Facts About Gluten Intolerance and Celiac Disease:
·Millions are allergic to wheat – it is one of the top eight allergens.
·Nearly 3 million people have celiac disease (although most don’t know it because it’s not commonly diagnosed). It’s the most common genetic disease of mankind (yet for every person diagnosed, 140 will go undiagnosed).
·Remarkable numbers of autistic kids are showing improvement on a gluten-free/casein-free dietary protocol.
·Many autoimmune diseases other than celiac disease show improvement in symptoms on a gluten-free diet.
·No one knows the numbers for sure, but a huge segment of the population is ‘gluten sensitive’ or ‘intolerant’ without having celiac disease.
·Wheat products are often high-glycemic-index foods like bagels, cakes, and cookies. These foods can contribute to obesity, heart disease, and diabetes.

Symptoms of Gluten Intolerance:
There are an overwhelming number of symptoms of gluten intolerance. Many people believe the most common symptoms are gastrointestinal in nature – yet the majority of people with gluten intolerance (and celiac disease) have extra-intestinal (outside the intestinal track) symptoms and most never get diagnosed. If you experience any of the following or if something just doesn’t feel right, it might be worth keeping a food journal for a few weeks before seeing a doctor. Get tested for food allergies. It’s worth it to know either way!

The most common symptoms of celiac disease include:
• Fatigue
• Addison’s disease (hormonal disorder)
• Gastrointestinal distress (gas, bloating, diarrhea, constipation, vomiting, reflux)
• Headaches (including migraines)
• Infertility
• Mouth sores
• Weight loss/gain
• Inability to concentrate
• Moodiness/depression
• Amenorrhea/delayed menarche (menstrual cycles)
• Bone/joint/muscle pain
• Dental enamel hypoplasia (dental enamel defect)
• Short stature
• Seizures
• Tingling numbness in the legs

Symptoms also include:
• Abnormal liver test
• Addison’s disease
• Alopecia (hair loss)
• Anemia
• Ataxia (failure of the coordination of muscle movements)
• Autoimmune hepatitis
• Chronic abdominal pain
• Chronic fatigue
• Crohn’s disease
• Dermatitis herpetiformis (a “sister” of celiac disease)
• Down syndrome
• Epilepsy
• Family history of celiac disease
• Gall bladder disease
• Hyperthyroidism/hypothyroidism
• Total IgA deficiency (faulty white blood cells called B cells or B lymphocytes)
• Insulin-dependent diabetes (type 1)
• Infertility/spontaneous abortions/low birth-weight babies
• Iron deficiency
• IBS (Irritable Bowel Syndrome)
• Malnutrition
• Multiple sclerosis
• Non Hodgkin’s lymphoma
• Osteoporosis, osteopenia, osteomalacia
• Pancreatic disorders
• Pathologic fractures
• Peripheral neuropathy (pain and numbness in your hands and feet)
• Primary biliary cirrhosis (ducts in your liver are slowly destroyed)
• Psoriasis
• Recurrent stomatisits (inflammation of the mouth)
• Rheumatoid arthritis
• Scherosing cholangitis (chronic liver disease)
• Sjogren syndrome
• Systemic lupus
• Turner syndrome
• Ulcerative colitis
• Vitiligo (skin condition in which there is loss of pigment)
Source: Donna Korn – Founder of R.O.C.K
(Raising our Celiac Kid.com)

The Good News:
The good news is that you can easily make adjustments in your diet and lifestyle to live gluten free. Shopping, eating out, traveling and eating at friend’s homes are all possible on a gluten free diet.

Shopping:
Attached is a detailed list of all of the gluten free products Whole Foods carries. Many manufacturers are labeling their products “gluten free” so look for this on packaging. Allergen labeling is now voluntary for manufacturers. You will find this information under the list of ingredients on a product.

Eating Out:
“Living Without” magazine produces small cards to take with you to a restaurant to give to your server. A copy of the card is attached. You can either purchase these from Living Without or make your own. Many restaurants are starting to provide gluten free menu items. However, you still need to be careful about cross contamination. If a restaurant uses the same grill or pans as gluten containing foods, you can still be affected.
Everyone has different sensitivities.

Eating with Friends:
Often friends don’t understand what gluten free means. It is a good idea to bring a dish to share to a dinner party so that you will have something safe to eat. If a friend wants to prepare something for you suggest a protein such as fish, beef or chicken, unmarinated, along with a vegetable and rice. Explain that any packaged product could have gluten in it (such as packaged rice).

Traveling:
Traveling gluten free is a challenge. I always recommend packing some bulk items such as gluten free pasta and gluten free pancake mix to take to restaurants and snacks to eat in the car.

What to avoid on a gf diet? The following grains contain gluten:
Prohibited Grains:
Barley
Bulgur
Couscous
Duram
Kamut
Oat flour
Rye
Semolina
Spet
Triticale
Wheat

Gluten Free flours and grains

There are many possible combinations of flours you can mix to use in recipes. Here are some of the most common.

Some gluten free flours:
·Almond Flour
·Pecan Flour
·Rice Flour
·Brown Rice Flour
·Sweet Rice Flour
·Potato Starch Flour
·Potato Flour
·Tapioca Starch
·Sorghum Flour
·Buckwheat Flour
·Arrowroot Flour
·Garfava Flour
·Quinoa Flour
·Navy Bean Flour
·Cornmeal and flour
·Amaranth
·Lentil flour
·Teff flour
·Corn flour
·Flax meal
Oats are not considered gluten free, even though they contain no gluten, they are subject to cross contamination. Gluten free, non-contaminated oats are available.

You can create your own flour blends at home. Here are some ideas for the ladies who originally wrote the books on gluten free baking.

General Baking Mix #1 by Carol Fenster
1 cup rice flour
1/2-3/4 cup potato starch
1/4 cup tapioca starch/flour

General Baking Mix #2 by Carol Fenster
3 cups garfava bean flour
2 cups potato starch
2 cups cornstarch
1 cup tapioca flour
1 cup sorghum flour

Original formula by Bette Hagman
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

High Protein Blend by Bette Hagman
2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch/flour

High Fiber Flour Blend, “Living Without Magazine”
1 cup brown rice flour or sorghum flour
½ cup teff flour (light)
½ cup millet flour or Montina flour (a blend)
2/3 cup tapioca starch/flour
½ cup cornstarch or potato starch

All recipes void of gluten will need an added binder. General guidelines for using xanthan or guar gum are:
·Add ½ t. per cup of flour blend for cakes, cookies, muffins and quick breads
·Add 1 t. per cup o fflour blend to make yeast bread, pizza dough and other items calling for yeast.

The Pure Pantry Old Fashioned baking mix is ready to use and already contains baking soda, baking powder and xantham gum, needed to help in the binding process. You can substitute the baking mix for any recipe. Check out www.thepurepantry.com for lots of recipe ideas.

Foods and Additives to Avoid:

Below is a list of foods to avoid. While it would be difficult to memorize all of these items, keep the most common ones on a list in your wallet or if you have an iphone, you can download a gluten free program that will tell you if certain products contain gluten.

Barley Malt
Bread crumbs
Modified food starch
Malt Vinegar
“Natural” flavorings
Packaged mixes and spices
Soy sauce
Teriyaki sauce
Vanilla and vanilla flavoring

Always read labels!
When in doubt, go without!

What to stock your pantry with:

A healthy gluten free diet is based on whole gluten free grains, vegetables, fruits and protein. Eating whole foods and avoiding packaged foods will keep your diet healthy.

Grains and Flours:
Rice: go for a variety, from brown to wild rice
Gluten free pasta: go for the wholegrain varieties
Gluten free cereals with flax, buckwheat, brown rice
Quinoa
Most beneficial for individuals with celiac disease:
·Flax meal- high in Omega 3 fatty acids, protect stomach lining
·Buckwheat-high in protein, fiber and essential amino acids

Fruits:
Fresh fruits – all varieties
Most beneficial for individuals with celiac disease:
·Avocado- high in Omega 3 fatty acids
·Acai Berry and Blueberries- high in antioxidants
·Pomegranate- potent antioxidant, cancer fighting, brain and heart health

Nuts and seeds:
Almonds, walnuts, pumpkin seeds
Most beneficial for individuals with celiac disease:
·Almonds – anti-inflammatory, high in vit E for healthy skin and hair, reduces bloodcholesterol

Vegetables:
Fresh vegetables – all varieties
Most beneficial for individuals with celiac disease:
·Spinach- for blood, brain and heart health, cancer fighting elements, rich in carotenoids, iron, folic acid
·Garlic- cancer fighting, intestinal health, infection fighting
·Tomatoes- cancer fighting agent lycopine, anti-oxidants, carotenoids.
·Broccoli- high in fiber, high in cancer preventing anti-oxidants, high in calcium

Beans:
All varieties of beans and lentils
Most beneficial for individuals with celiac disease
·Lentils- highest in fiber -15.6 grams of fiber in 1 cup cooked

Protein:
Organic, lean fish, meat and poultry
Most beneficial for individuals with celiac disease
·Wild caught salmon – high in protein, omega fatty acids for brain health

Oils and Fats
Olive oil, walnut oil, coconut oil, flax oil, borage oil, (Udo’s blend)
Most beneficial
·Olive Oil- cancer fighting, brain health, intestinal health

Dairy (if tolerant)
·Yogurt with probiotics – promotes intestinal health, reduces inflammation, calcium rich, protein
·Low fat goat feta cheese – high in calcium, easy to digest

Recipes that contain the Top Superfoods:

·Grilled Wild Caught Salmon with Chipotle BBQ Sauce http://thepurepantry.com/recipes/sauces/gluten-free-pomegranate-chipotle-bbq-sauce/
·Zucchini and yellow squash basmati gratin: http://thepurepantry.com/recipes/side-dishes/zucchini-and-yellow-squash-basmati-gratin/
·Spinach salad with toasted almonds, feta, avocado and tomato in herb balsamic-olive oil vinaigrette
·Wholegrain Coconut Chocolate Chip Cookies (made with buckwheat and flax) www.thepurepantry.com
·Apple Blueberry Crisp (made with coconut oil) served with vanilla yogurt http://thepurepantry.com/recipes/desserts/apple-crisp/

Resources:
Celiac Disease Foundation www.celiac.org

Celiac Sprue Association www.csaceliacs.org

Gluten Intolerance Group www.gluten.net

Raising Our Celiac Kids (ROCK) www.celiac.com

Living Without Magazine www.Livingwithout.com

Please feel free to email me if you have any questions:
Elizabeth Kaplan
Elizabeth@thepurepantry.com