Coaching Cooking

Spring takes many forms let new sprouts grow within

Here’s a post from Jean Duane’s blog. If you have questions about a Gluten Free Life, this book may be just what you need. Share.

June 12th, 2009 by Jean Duane

If you are looking for a comprehensive reference book on gracefully living the gluten free lifestyle, look no further. Suzanne Bowland has written a book that provides enlightening information for the veteran Celiac and for the newly diagnosed. From the basics of defining gluten and how to avoid it by deciphering food labels, to looking beyond food – in the medicine cabinet and toiletries, this book has it all.

Travel is challenging to say the least on a restrictive diet, and Ms. Bowland shares tips on how to travel worry and hunger free. She suggests shopping at grocery stores, bringing foods with you, bringing reference cards so you know what ingredients to avoid and many other tips including how to avoid cross-contamination when traveling abroad. She offers snack ideas to have in your carry-on.

The Living Gluten-Free Answer Book

Chapter 6 offers an extensive list of safe, gluten-free packaged foods including brands and product names. This list will provide the even the seasoned Celiac with an array of new tidbits to sample. And the newly diagnosed can rejoice. This book does all of the work for you and will streamline your trips to the grocery store.

Social events and friend and family gatherings can be fraught with embarrassing and compromising situations for those on a special diet. Ms. Bowland offers suggestions on how to attend weddings, camping trips, work-related events, movies, potlucks and parties.

People with compromised immune systems have more reason to take extra care of their bodies and Ms. Bowland offers a chapter on how to ensure you eat a high-quality gluten-free diet. This chapter helps you ascertain whether your diet is healthy and how to improve it.

The book is written in a question/answer format, so chances are, you’ll find your burning question and a well-researched answer you can feel confident about. This book is available in the Recommended Books section of this blog or at bookstores near you. The Living Gluten-Free Answer Book is published by Sourcebooks, Inc. Paperback, $16.95, 2008. (c)Alternative Cook, LLC 2009. All Rights Reserved.

Share and Enjoy:

If you get hungry for Spicey living enjoy! Photo by Mary MacIntyre

The ALternative Cook always has new ideas and ways to keep us and the kids healthy. Enjoy!

July 1st, 2009 by Jean Duane
http://alternativecook.com/askjean/
What a week! Attendees at the Great Gluten Escape Camp engaged in many fun activities including horses, several different crafts, archery, canoeing, swimming, calf roping, low ropes and cooking. The cooking sessions were conducted by yours truly and what we made depended on the age group. Thank you to Kelly LeMonds who knows what kids like – because our choices were hits with each age group. The youngest made fruit pizzas which consist of a sugar cookie iced and topped with fresh fruits. They were really good! We cut them out into cowboy shapes (a cactus, a cowboy hat, a boot – the most popular with the boys because it was the biggest; and a horse – the most popular with the girls, because, well… it was a horse!). Everyone got to put on as much icing as they wanted, and decorate with chopped fruits. Kelly derived this recipe from one of her mother’s classic recipes. She spread the dough on two cookie sheets and baked it and then when the ‘campers’ came to the session, we cut them out with the cookie cutters.

GFCF Sugar Cookie
2 C Authentic Foods Multi-Blend Gluten-Free Flour
1 1/2 tsp. baking powder
¼ tsp. salt
6 T butter substitute
1/3 cup oil
3/4 cup sugar
1 egg or 2 egg whites
1 Tbs. rice milk
1 tsp. vanilla

Fruit Pizzas
Stir together flour, baking powder and salt. Beat butter and oil for 30 seconds; add sugar and beat till fluffy. Add egg or egg whites, rice milk and vanilla and beat well. Add dry ingredients to beaten mixture, beating till well blended. Cover and chill at least 3 hours. Working with 1/2 the dough at a time, on a lightly floured surface roll to 1/8 inch thickness. Cut into desired shapes. Place on un-greased cookie sheet. Bake in a 375 degree oven for 8 minutes or till done.

Ice with purchased icing, or make some by combining ½ cup butter substitute with 2 cups of powdered sugar. Whisk until smooth. (If you need to thin it, add a little rice milk.)

Here’s a little history about the camp written by Cheryl Gainer the Camp Nurse: The Great Gluten Escape originated in 2005 as a Gold Award project by two sophomore High School Girl Scouts, Tara and Grace. The adult advisors that worked with these two young Girl Scouts were so impressed with their work and the resulting camp; they collaborated to create a non-profit 501 (c) (3) called the Great Gluten Escape Camp, Inc. which ensures the camp continues as an annual event. Monetary donations help reduce the cost to campers and their families so that more children can afford to attend this special needs resident summer camp. Donations are completely tax-deductible and can be sent to: The Great Gluten Escape Camp, Inc.,1416 Tascosa Court, Allen, TX, 75013. For more information check the website at http://www.greatglutenescape.org

Great Gluten Escape Camp 2009
Here is a photo of the campers this year. Stay tuned… I’ll write more about the food we made in the cooking sessions in subsequent blogs. ©Alternative Cook, 2009. All Rights reserved

My Mama TOlde me....

Lovely day and night. I went to dinner after class with my friend. We went down to the plaza. Classic Santa fe. As we drove up to the restaurant, we saw a group of South American Women singing and playing guitars. Then after we parked, we noticed Wilet Jim playing his guitar. In the Restaurant Santa Fe BAr and Grill, we got a window seat overlooking the plaza. Also had a terrace of beautiful festive flowers. The air was cool, a sunset started, and we were lulled into the charima of Santa Fe. Soon our free summer concert series will begin.

I had the Poblano (chile) quesidilla. The recipe was suppose to include grill chicken that you could add. Here’s the recipe.

2-6 poblano chiles (green)
Also could used NM poblano chiles dried
Grill or sear the chiles
Peel them.
Chop them and saute or grill them again

2 flour tortillas small to medium
either toast or cook in a light oil
or butter and quickly grill them

Sauteed mushrooms
White grated cheese of choice or minx three cheeses.

Place filling in between 2 tortillas, warm until cheese melts
slice and serves with salsa or guacamole on the side.

Poblano Chiles are usually medium ho

Spring storms emerging wind strong freeing

Ok, maybe this would work. I want to share the article with you so you can decide. The reality is that many people need such a concept. I had hoped to hear that if you did xyz for 3 hours then…well I am an optimist. If you were to really try this out make your portions small, and filled with healthy nutrients. No soy. Avoid hi packed energy bars: real food: a few nuts, an apple, or other high fiber fruit would be better and contain less carbs and sugars! Mini sandwiches would be good, and some stuff that you love. Read on.
3 Hour Dieting

The good and the bad about 3 hour dieting is that it is effective but takes a very real commitment on the part of the one that is dieting. This diet is one that is taking the world by storm. If you haven’t heard of it before now, please take the time to check it out and see if this is something you could incorporate into your life. The results that have been reported as a result of this diet as nothing short of phenomenal. If there were one diet I would recommend above others for those who hate feeling hungry, it would be this diet.

My Mama TOlde me....

It is time to be gentle to yourself, move back into your body, and stop dieting. Perhaps start with falling in love with you again. Sound crazy? No. If weight is an issue for you, you need a fresh perspective and tools to approach the issue.
1) You need all the support you can get.
2)Look up Carol Solomon EFT therapist. She has lots of good loving tapping exercises about weight loss.

Anything can happen

Encourage your children to try new things rather than cooking the same few meals over and over again that you know they are likely to eat. This prevents two things from happening. First of all, it helps you not to get bored when cooking for your children. Second, it allows your children to try new flavors and textures and form opinions about them. By trying new things they will learn not only about the things they dislike but also the foods they really enjoy

Anything can happen

There’s so much to say on cooking for toddlers and up. SO here’s some advice and then tips.

Make snacks building blocks for nutrients. Have a variety of ruits and veggies pre-cut and ready for snacks. Fron thinly sliced cucumbers to watermelon chunks, kids will learn to enjoy and ask for healthy treats. If they don’t want the carrots or celery sticks, give them the option of adding some nut butter, cream cheese or yougurt. If they aren’t interested her, create a small smoothie with a little protein powder. (Avoid powders sweetened with sugar)

Anything can happen

Let’s face it, sometimes during a hot summer, you may not feel like turning that oven on. Still hungering for a light dessert? Try these.

2-6 large fresh apricots
1/2- 2 cups of fresh coconut or shredded coconut
blended nuts of your choice (pecans for me)
optional almond butter, peanut butter
a dash of honey or agave
1 cup of dates or blended dried fruits

blend coconut, dates, and nuts.
puree apricots and honey

spread the date blend in shapes of cookies on a tray
pince edges and pour apricot puree in the middle
Chill in the fridge four 20 minutes or until an hour
Serve.

You can also turn these delights into small balls with the puree in the middle. Chill or freeze. Serve cold.

Here another idea. In cup cake (foil cups) use date-nut blend as a shell, and fill with apricot puree and ice cream. Freeze and serve cold.

If this is too much work, purchase your favorite cookies. Crumble and mix with date nut blend, and add puree. Or simply use the cookie as your base and spread a blend of your choice on top. Cookie sandwiches are fun with ice cream, nut butters, or one of the blends mentioned. Add protein to those sweet delights. Have fun with a healthy diet.
PS: Sunset has a cookie book Best Ever Cookies, where you can find over 100 cookie recipes.

My Mama TOlde me....

Make a big batch of the zesty soup. Chill. Have it for lunch or a “late” supper. When it’s too hot to cook this recipe or its alternatives will make your work light. Also great to compliment a barbeque or bring to a potluck. Test along the way to adjust for your personal preferences.

Now use these ingredients but don’t cook them. Serve immediately or chill.

Anything can happen

Remember to dress up the following recipe. You can make mini sandwiches, use on croissants, pour on salads or lettuce, dip and scoop with raw veggies. It would also be delightful surrounded by sliced fruit, including pineapple.

It is summer, please when possible use all FRESH organic fruit.

I used mine as a bowl of spread/dip by itself for dinner.

4-8 large fresh apricots washed, sliced and pitted
1 small bunch ( a large handful) of green grapes
1/2 cup of pecan pieces
2-3 ounces of water

optional: 2tsps of coconut oil, 1 tsp of flax oil, and 1 tsp of hemp oil.
Stir in oil(s) in bowl not the blender.
Makes 4-6 small servings. Add more fruit to increase servings

Blend the fruit and water first. Add the pecans and blend longer until the pieces are thick and creamy. The grapes add a refreshing sour flavor to the dip. It also makes the creamy and somewhat heavy texture feel lighter. This would also be good chilled or frozen. If you are freezing, do so in small cookie shapes or in ice cube chunks. As the colors are slightly muted, you may want to have colorful fruit around the bowl or plate to liven up the presentation.

I wanted a quick dinner and just pour my servings into a bowl and ate like ice cream. This reci[pe is high in protein and provides a lasting energy boost.

Add an apple or coconut with yogurt and turn into a smoothie. Enjoy!

In the storm...wind powerful SW photo by Mary MacIntyre

Sometimes I can get great buys at my Health Food Store. Recently tthe cherries were beginning to be too ripe and ditto with some Apricots. They became dollar specials. So I got some of both. Situations like these require fast thinking and prep: as although most of the fruit was excellent, they were not going to last long.

There’s just me in my house. Obviously a family could consume the fruit as is fast. Here’s what I did.

2 cups of cherries cleaned, pitted, and halved
6 large apricots cleaned, pitted, and quartered
1/8 cup shredded coconut
1/8 cup of water

Enough for three servings
Thus I put the extra in a small glass jar.

Blend the apricots, water, and coconut.
Pour into one or more serving bowls

Blend the cherries (separately)
Stir slowly into previous mix to create a pattern of your choice.
(Truthfully I just blended everything together. The swirl adds to the presentation.)

This recipe also is good by adding some collagen.
One can always add to the fun by adding yougurt, cream, or add ice cream to the top.

When refrigerated overnight the mixture thickens. It tastes even bettr cold and would be good as a small bowl with sliced fruit around the edge, or on crackers or toast to compliment breakfast.

My Mama TOlde me....

Maximize Summer Fresh Flavors!

No raw veggie stew recipes (videos) but this looked good.

NM interlude get out in nature... Photo by Mary MacIntyre

2-4 tsps cilantro chopped
Mix 2-3 ingredients, add water as needed until all ingreidents are blended. Make patties sto size and thickness desired. Place them on a pan in the oven and bake not over 100 degrees F. Personally, if you make a thick enough mix, you can make the burger, chill, and then add toppings to create your burger.

You may experiment with other ingredients such as sun-dried tomatoes, grated zuchinnis, or grated red beets.

Do you see the bear here? Imagine it! Photo by Mary MacIntyre

Summertime classics. These pies still sell out at the restaurants often!

Ingredients
Crust:
2 cups whole wheat on non-gluten flour. If you use a non gluten free flour, consider adding some nut butter or butter for added flavor.

Honey or agave add slowly to create a texture you prefer.
1/2 cup butter 1/4 cup olive or sesame oil. Or mix coconut oil and another light oil of choice.

Pinch salt
1 egg or no-egg whites or 3 tsps of agar agar
2 teaspoons vinegar
1/4 cup ice cold water
Filling:
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
Add 1 cup of raisins or non sugar sweetener
2 tablespoons minute tapioca
1 tablespoon rice flour
1/2 teaspoon lemon
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water (or vegan substitue)

Crust Preparation:
Directions
Blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:
Mix the rhubarb, strawberries,sweetener, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively.