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Wednesday, June 30th, 2010

Eat Well, Feel Well- by Kendall Conrad

Kendall Conrad has done a lovely job of recreating her gourmet recipes and customizing them to suit the principles which healed her child’s body- More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes.

Author Kendall Conrad was faced with the fact that her youngest child’s gut and immune system had been severely compromised after her first ten months of life after being on many antibiotics to address severe ear infections. Her daughter finally needed surgery to drain her ears at only ten months old, which did resolve the ear troubles, but she was left with digestive troubles, wasn’t thriving, and wasn’t absorbing nutrients. Conrad spent a year visiting many doctors to no avail.

Conrad was introduced to a nutritionist who introduced her to the Specific Carbohydrate Diet, which eliminated virtually all starch and complex sugars. The result was that her daughter began to grow and feel much better. She is now a thriving healthy child.

This cookbook and its detailed introduction shares many aspects of the Specific Carbohydrate Diet’s effects on many people with Crohn’s disease, celiac disease, ulcerative colitis,  IBS, diverticulitis, and other digestive conditions—to incredible results.

The recipes in Kendall’s book are gourmet in every sense of the word, and your family and guests will have no clue that each one of them is a strict adherent to the SCD.

This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info

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Thursday, June 24th, 2010

Banana Crunch Oat Cake

I’m bringing you this recipe courtesy of Cream Hill Estates. For more delicious, gluten-free oats recipes, visit the following link: http://www.creamhillestates.com/en_healthy_oat_recipes.php.

INGREDIENTS

Oat Crunch Topping

3/4 cup Oats, rolled, old fashioned  (pure gluten-free oat products)
1/3 cup Brown sugar, firmly packed
2 tbsp Butter or margarine
2 tbsp Nuts, chopped (optional)

Cake

1/2 cup Vegetable shortening
2/3 cup White sugar
1 cup Banana, ripe and mashed
2 Eggs, large
1 tsp Vanilla extract
2 1/4 cups Oat flour (gluten-free)
1 tsp Salt
1 tsp Baking soda
1/2 cup Nuts, chopped (optional)

DIRECTIONS

1. Cream shortening and sugar until fluffy. Mix in mashed banana, eggs and vanilla. Add flour, salt, soda and nuts, stir until all ingredients are mixed together. Don’t over mix.

2. Put batter in greased 8”x 8” pan. Sprinkle Oat Crunch Topping on the cake batter.

3. Bake for 35-40 minutes in 350 F oven. Cool in pan on wire rack.

4. Cut into 16 pieces – each piece has 24 grams of oats (flour and rolled oats totaled).

Tina Turbin

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Thursday, June 10th, 2010

Gluten-Free Easy French Toast

Some day it is just nice to wake up and make a simple breakfast with your daughter. My daughter Miranda is a terrific cook and she loves to come up with new ways to make food on the run.

This morning we took room temperature gluten-free millet bread and soaked it in our egg batter until it was drenched.

We cooked our French toast in Soy butter on medium heat.

Then Miranda took our fresh and very ripe raspberries and placed them in a small pan over heat and added a bit of maple syrup. She broke up the raspberries and gently mixed until the raspberries were bubbling and soft.

We poured them on top of our warm French toast and had a lovely mother daughter breakfast.

For lunch try this gluten-free chicken curry dish. It’s one of my daughters favorites.

Tina + Miranda Turbin

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Wednesday, April 21st, 2010

Allergen-Free Baker’s Handbook by Cybele Pascal

The number of allergy-free eaters has skyrocketed, leaving many people in dire need for foods that are not only safe but appetizing, for themselves, their loved ones, and oftentimes children. Allergen Free Baker’s Handbook offers 100 recipes which are free of the ingredients responsible for 90% of the allergens facing our society. If you’re concerned only about artificial and refined ingredients, look no further.

Author Cybele Pascal allows none of that in her kitchen, let alone her recipes. The least tolerated foods are eggs, tree nuts, milk, wheat, soy, fish and shellfish, including gluten, sesame, and dairy according to many tests as well as according to Cybele.

To ease the challenges faced by most families and cooks when confronted with a scene of multiple allergies, Cybele looked over many recipes, making the necessary “adjustments,” and tested these on two strict critics—her two sons, Lennon and Monte. My personal opinion is her two sons approved of 100 recipes with an exact science all of their own—and to a pass—using standards much higher than even my own.

Cybele has gone a step further by taking into account the subject of nutrients and has adjusted each recipe to include healthful flours such as quinoa, sorghum, and amaranth, without losing the flavor and texture of the particular recipe’s “traditional counterpart.”

While sweetness is not a concern for most bakers, Cybele did take concern to use agave in at least 30% of her recipes and substitutions can be made in her other recipes with some testing in one’s own kitchen.

Knowing personally how much goes into cooking and testing recipes, I can give this book a thumbs up based alone on her care and consideration in successfully omitting 90% of the allergens people and families face. The recipes are absolutely delicious, beautifully presented and quite easy to make.

I give Cybele Pascal a  thumbs up for all her hard work and is HIGHLY recommend her book to anyone with celiac disease or food allergies.
Tina Turbin
www.glutenfreehelp.info

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Thursday, March 11th, 2010

Gluten-Free German Apple Pancake

Wow,  this is some Gluten-Free German Apple Pancake!

(makes 2 large pancakes, or 4 servings)

These delicious gluten-free yummies should be served as soon as they’re pulled from the oven, as they will deflate soon enough. They’re perfect for an easy, laid-back brunch! Boy these are incredible and I make thes often to replace my buckwheat pancakes, which we love as well.

 

INGREDIENTS

4 eggs

¾ c GF flour mix ( or my flour mix)

¾ c soy, rice, or almond mix

½ tsp salt

1/3 c coconut oil

2 medium apples, thinly sliced

¼ c sugar

¼ tsp ground cinnamon

DIRECTIONS

 

1. Preheat oven to 400 degrees.

 

2. Place 2 round layers pans, 9 by 1 ½ inches, in oven.

 

3. Beat eggs, flour, milk, and salt in small mixer bowl on medium speed for 1 minute.

 

4. Remove pans from oven. Place 2 tbsp margarine in each pan. Rotate pans until margarine is melted and coats sides of pans.

 

5. Arrange half the apple slices in each pan. Divide batter evenly between pans. Mix sugar and cinnamon. Sprinkle 2 tbsp sugar mixture over batter in each pan.

 

6. Bake uncovered until puffed and golden brown, 20 to 25 minutes.

 

Tina Turbin

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Friday, March 5th, 2010

Fun & Fabulous Grain-Free Breakfast Recipes by Lisa Bishop

We can all get quite tired of the basic egg recipes, pancakes and maybe some gluten-free toast for breakfast. Look no further. Lisa Bishop has authored an entire book devoted to not only gluten-free breakfast but the added step of a grain-free breakfast.
Many recipes are simply coconut flour, flax, or neither, or offer unusual ways to play with vegetables to make for example fake fried potatoes—with no potatoes!
This book is a real solution to the problems many grain-free dieters face. The difficulties of making crispy waffles, creamy cereals, or softy pillowy pancakes are all resolved.
Delicious breakfasts are at your fingertips with each presentation unlike the other. This book truly presents variety in every sense of the word.
Start your day out right—enjoy a home-cooked grain-free meal in Fun & Fabulous Grain-Free Breakfast Recipes.
This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info

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Thursday, December 10th, 2009

Gluten-Free Vegetable Latkes

Plate of Potato Pancakes

Best served with applesauce and sour cream.

INGREDIENTS

1 large parsnip, peeled and shredded
2 large russet potatoes, scrubbed and shredded
2 large carrots, peeled and shredded
3 leeks (white and light green parts only) or 1 onion, chopped
¾ cup rice flour
1 teaspoon baking powder
3 large eggs, beaten (or egg substitute)
Salt and pepper to taste
¼ – ½ cup oil

DIRECTIONS

1. In a colander, rinse the parsnips and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.

2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt and pepper.

3. Heat the oil in a large skillet over medium-high heat.

4. Drop in large spoonfuls of the batter, flattening each with the back of a spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side.

5. Transfer the latkes to a paper towel-lined baking sheet in a 200 degree oven until ready to serve.

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Tina Turbin

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Tina Turbin became extremely interested and involved in the subjects of gluten free, gluten sensitive and celiac disease a number of years ago as a result of...

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