Monday, September 28, 2009

Gluten Free Casein Free Diet for Austism Sufferers

Hi everyone. Just wanted you to know that I have edited as many recipes as possible to include dairy alternatives for those who cannot eat dairy, especially those who need to follow a Gluten Free Casein Free diet. And from now on, I will put the substitutes in as much as possible.
I do have some experiences with this as I once followed a vegan raw food diet for about a year. However, this diet did not agree with me- my cholesterol rose (due to poly-unsaturated fats), and my insulin was wonky, due to all the sugar in all the fruits I ate, especially dates. I wasn't able to lose any weight until I got my insulin under control with a low-carb diet combined with the exclusion of gluten (which really causes me to swell up like a blueberry when I eat it).
So anyway... enjoy. I hope this helps! Also I don't use much soy but I won't label any dish GFCF with soy in it. (Sometimes I use Tamari but that is it).
Some easy substitutions of course are coconut! Coconut milk is a very good substitute for milk or cream (and cheaper too, if you compare it to raw organic milk and cream prices!). And High Quality Coconut Oil is a great substitute for butter, since it is also a good-for-you saturated fat. If all this talk about saturated/unsaturated fat is new to you, please check out my links!!!
And, hey guys, throw me a comment and let me know that someone reads this blog!!! :D

Tuesday, September 22, 2009

Why Saturated Fat is Good For you

I just wanted to link to this great article! Yes, saturated fat is good for you! Especially saturated fat from grass fed healthy pastured animals. Unlike unsaturated fats, saturated fat does not go rancid on a dime. It is stable. If you cannot bring yourself to eat any animal fat, then extra virgin coconut oil is a great fat for you- very very good for your body and energy levels!

Mercola has referenced two books in this article which speak about this:
click here: 7 Reasons To Eat More Saturated Fat



:) Bookmark and Share

Wednesday, September 16, 2009

Baba Ghannouj, gluten-free of course


Ok so it's not that big of a deal to make gluten free baba ghannouj, but I thought I'd post this recipe anyway! It's delicious!! And if you have a lot of eggplants from the garden, it will help you get rid of some. Then, you can make some crackers (like these delicious Sesame Crackers from Elana's Pantry) and viola! :)

Baba Ghannouj

1 large eggplant
1/4 cup fresh lemon juice (about one lemon)
1/4 cup extra virgin olive oil, plus a little extra for garlic
4 - 5 Tablespoons tahini
3- 4 cloves garlic, not peeled
1 1/2 teaspoons salt

Slice the tip off of the garlic cloves and drizzle a little olive oil on them. Remove the green around the stem of the eggplant, but leave the stem. Place in a baking pan or sheet in a hot 350 degree oven with the garlic for about 20 minutes, or until soft. (Eggplant may get soft before garlic). Cool.

OPTIONAL
: you can roast a whole head of garlic and make a separate roasted garlic dip with the rest of the garlic, a little olive oil, s & p.

While holding the eggplant by its stem, straight up, hold with your other hand a small paring knife and hold the tip against the skin right under the stem, the edge of the knife toward the bottom of the eggplant. Cut right under the skin and turn the edge up to cut an incision right under the skin so you may peel it off. you may have to do this further down as well if it doesn't peel all the way to the bottom. You just want to take the skin off without loosing much of the flesh of the eggplant. Cut off stem and place in food processor. (You could actually do this in a bowl with a fork instead if you like). Add the olive oil in a small stream while the food processor is running. Then add alternately the tahini and lemon juice. Smash the garlic with salt with the back of a spoon and add it to dip. Add salt if desired.

Serve with low carb crackers, or rice crackers (if not watching carbs). Bookmark and Share

Wednesday, September 9, 2009

Agave Nectar - Good or Bad?

UPDATE: I was totally wrong about this brand. Go Here. Thanks.


Is Agave Nectar good for you - not affecting insulin? Or just like High Fructose Corn Syrup? There was an article that circulated on the web last November that really condemned it. But then I came across this link on Deb Schiff's Altered Plates blog where Madhava's Craig Gerbore talks about their brand of agave nectar. As a result, I am only using the Madhava brand and I am completely assured it will not raise my insulin. I have linked to it in the past but thought everyone should read it.
It's from another blog, and I found it through Elana's Pantry Blog - which totally rocks, you must check it out!! She just released a FABULOUS Almond Flour Gluten Free Low G.I. cookbook that is gorgeous and amazing!!!

The Original Article, telling the dangers
The response from Madhava's Craig Gerbore

Wednesday, September 2, 2009

Tips for Folding in Egg Whites in Gluten Free Cooking


When baking with coconut flour, and many gluten free desserts, it's best to separate the eggs and whip the egg whites. This will give you a fluffier product when you fold the egg whites back in the recipe at the end. Now, you may have a really sticky, thick batter on your hands when you are ready to do your folding. So, the trick to adding the egg whites is to first add only 1/4th of them and stir in almost completely. This makes the batter a little lighter. At this point, you can now fold on the egg whites.. be careful, you are folding - not stirring- them in. Bring the rubber spatula (best to use one) completely under the batter and on top, then fold the left to the right. (Does that make sense? I should post a video!) You want to keep the air in the egg whites in your recipe. It's okay if you can see egg whites not completely mixed in, it is supposed to look that way.
I wasn't trained as a chef- I am sure you can do better than me! But here's my after photo:

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