October 21st, 2010 by Jessica Meyer
Chef Michael Chiarello's grilled radicchio version
What you will need:
• An outdoor grill or cast-iron skillet.
• 2 heads of radicchio
• 1 tablespoon minced garlic
• 1 cup extra-virgin olive oil (Macadamia Nut Oil is also tasty with this recipe)
• ¼ C white balsamic vinegar
• Salt and pepper, to taste
• Goat cheese
• Basil, ripped apart into small pieces.
Cut radicchio in quarters; keep some of the stem. By keeping the stem, the radicchio is more (more…)
October 18th, 2010 by Anne Steib
It is always a good time for soup. And a fresh carrot soup is no exception. This gluten-free carrot soup is simple and tasty dinner treat for anytime of year.
Buckwheat biscuits make a delicious accompaniment, with their earthy and slightly sweet flavor.
Soup*
October 18th, 2010 by Cleo Libonati, RN, BSN
Potassium is a mineral that is easily absorbed by the digestive tract. This micronutrient is essential for life because of the vital functions it performs in our bodies. Normal nerve conduction, muscle contraction, fluid balance, acid-alkali balance, blood pressure regulation, digestion, protein production, and metabolism require the action of potassium. For example, in metabolism potassium is required for the movement of sugars, amino acids, and other molecules into cells.
Potassium is an electrolyte that takes part in electrical conduction and chemical reactions in opposition to the electrolyte, sodium. In bodily fluids, potassium is the major cation (positively charged ion), while sodium is the major anion (negatively charged ion).
About 98% of the body’s potassium is contained within muscle cells, while (more…)
October 17th, 2010 by Cleo Libonati, RN, BSN
High fiber and nutrient rich, these tasty, natrually gluten-free pumpkin seeds are hard to resist and simple to make. Use any leftovers to sprinkle over a salad or add to cooked rice. A fourth cup gives you half your RDA of manganese and magnesium and a third of your tryptophan to keep you calm and strong! These seeds are very high in iron, copper, vitamin K and zinc. (more…)
October 14th, 2010 by Jennifer Harris
Halloween is quickly approaching and it is important to take the time to determine which candies are gluten free. We tend to give out gluten-free candies at our house as there are so many great ones from which to choose. My favorite gluten-free candy has always been Reese peanut butter cups, so we always offer those to our trick-or-treaters. We couldn’t have been happier to learn that Nature’s Path created a treat-sized version of their Lemur Peanut Choco Drizzle bars and we will be purchasing some to mix in with the more recognizable candies. (more…)
October 14th, 2010 by John Libonati
MINNEAPOLIS, Oct 13, 2010 (BUSINESS WIRE) – Consuming food containing gluten can be debilitating for people with gluten sensitivity or the more severe celiac disease (also known as sprue). They must rely on strict gluten-free diets for good health. Now, as part of its commitment to provide customers with convenient and affordable health and wellness solutions, SUPERVALU(R) INC. (SVU 12.13, +0.08, +0.66%) is offering customers afflicted with gluten sensitivity an informative diet management program throughout its nationwide family of grocery stores, including (more…)
October 11th, 2010 by Amy Fothergill
Just because you are eating a gluten free diet, doesn’t mean you have to sacrafice on taste. Why not create a salad that is healthy, delicious and gluten free? The lemon and parsley give it a fresh and light flavor and the combination of quinoa, lentils and beans provide a wonderful balance of texture. Now, that will put a smile on your face!
Lemon juicer. Photo: Amy Fothergill
Quinoa, Lentil, and Garbanzo Salad
Ingredients:
October 11th, 2010 by Jen Cafferty
One of the hidden places that gluten lurks is in your vanilla extract. There are many brands of gluten-free extract you can purchase, but why not make your own? It is very easy and stores indefinitely.
Ingredients:
1 fresh vanilla bean
3/4 cup vodka, see note below
To Make:
Split the vanilla bean lengthwise down the center ofthe bean. Scrape out the seeds and place the seeds and the pod in a 1 cup sealable glass jar. Heat the vodka in a saucepan or (more…)
October 9th, 2010 by John Libonati
The University of Chicago Celiac Disease Center is holding its annual free blood screening for celiac disease on Saturday, Oct. 9 from 8:30 a.m. to noon.
Celiac is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. A gluten-free diet is the only treatment.
But most people with celiac don’t know it, and a child will visit an average of eight pediatricians before (more…)
October 7th, 2010 by John Libonati
Dana Delany, the Emmy Award winning actress best known for her roles in China Beach, Desperate Housewives and the new ABC series Body of Proof, revealed she was diagnosed with gluten intolerance in this month’s edition of Prevention Magazine.
“I don’t like meat, so I don’t eat it. I just prefer vegetables, tofu, and fish. And recently I was told by my endocrinologist that I am gluten intolerant. I’m not supposed to eat bread or pasta, which is really hard when you don’t eat meat. But I’m trying gluten-free pasta, bread. It makes you less bloated and sluggish when you cut it out of your diet.” (more…)
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