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Issue 7 Nov/Dec 2015
In This Edition
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Wild Orchid Bistro: A Gluten-Free Gem in the Rockies
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6 Tips for navigating the Christmas Dinner Table
Bodhi Tree Spa Sugar Effects on your Immune System Amber Approved Services
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Naturally Sweet Christmas Treats
Oil & Grain 2015 Gift Guide Holiday Stress and Adrenal Fatigue Spice Sanctuary Holidays with Nutmeg GFYYC GlutenFree Holiday Guide
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Christmas Baking with Wheatfree Mom
Wanda Baker Trio of Sides
Cover Shot: Jennifer Brazil Graphic Design: Fierce Web Designs Food photography by Jennifer Brazil
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From the Editor
WELCOME TO AMBER APPROVED The holidays are upon us and the excitement around the season has always been a favorite of mine. This season can bring a lot of stress around eating, weight and energy levels. Not to mention what to buy for your loved ones and friends. The holidays used to be my favorite until it would always be a time I would fall off the wagon. And it would take a lot of effort to get back on. That is why I am excited to share this edition to help you along the way as well. This edition of the magazine is sure to help guide you through this holiday season with more ease, delicious healthy recipes for your holiday table and much less stress than normal. Wishing you the warmest, healthiest and most delicious holiday season! Copyright Š 2015 Amber Approved Amber Approved Magazine is a monthly digital publication with limited print copies available in designated markets. Amber Approved Magazine welcomes all contributions. Amber Approved Magazine assumes no resonsibility for content or advertisement. No representation is made as to the accuract hereof and is produced subject to errors and omissions. Seventh Edition -
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6 tips for Navigating the Christmas Dinner Table When the appetizers come out, opt for Veggies, hummus, gauc, rice chips, salsa, nuts and fruits if they are available Holiday drinks often bring loads of sugar, if drinking spirits opt for club soda or water instead of the sugar laden pops or try Zevia, which is a stevia sweetened pop that is more natural.
When serving up dinner on your plate, have half of it be veggies like carrots, peas, beans, mashed potatoes, meat like turkey, roast beef, fish or whatever animal protein is being served (and if you’re vegetarian or vegan load up on the quinoa) and for the indulgent items like perogies, stuffing and other heavier dishes. It’s all about that 80/20 balance! Eat your veggies and protein first, this will fill you up more and you will be less likely to indulge on the items that can cause that digestive upset. But if you do feel some bloating, take some extra digestive enzymes to help break down that food Wait a while for dessert. Eating sweet foods following savory can cause fermentation in the stomach leading to bloating, pain and discomfort.
When you do get your dessert, opt for fruit to fill most of your plate, with your choice of 1 or 2 small indulgent items. If you can’t decide, share with someone else so you can try your favorite Christmas treats! Or better yet, check out a recipe in this magazine or a gluten/dairy-free food blog to make your own healthy Christmas dessert indulgences.
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A locally owned place, this casual restaurant with fantastic mountain views is dedicated to gluten-free eating. Chef Shogo Sawada creates exciting and unique flavours using fresh and locally sourced ingredients in modern Asian dishes while keeping tradition close to the heart. Wild Orchid has trended towards a menu that is entirely wheat-free with no compromise on taste. You may forget that you are eating Gluten Free!
The food on the menu has been inspired by the owner’s love of travel throughout Asia, from spicy street hawkers of Singapore, to the pure and delicate flavours of Japan. Ingredients are carefully chosen, free of preservatives and MSG “It’s important to me that our guests are served the highest quality of food,” says the owner. The most popular items on the menu for the celiac crowd are the Dynamite rolls, Crunchy salmon and Ginger Beef. Crispy, crunchy and fresh, it is really a nice treat for those who haven’t had a taste of these dishes in years due to an allergy or sensitivity. Other menu choices also include pairing Beef tenderloin with a Wasabi steak sauce, Thai Bouillabaisse, Teriyaki Bison Burger with Asian Street Fries and Miso Sable fish with Cilantro Rice.
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Desserts include Coconut Creme Brule for those that have a dairy intolerance and Quinoa Chocolate cake with raspberry sorbet that is just divine! The owner feels that Gluten Free dining is here to stay. Majority of our diners are not Gluten sensitive. They are just looking for healthier options. Add Wild Orchid Bistro to the top of your list of restaurants to visit when you head to Canmore. It’s most definitely worth the trip. 8|
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www.wildorchidbistro.com for the full menu and operating hours. Seventh Edition
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The Bodhi Tree Spa in Canmore is named after an old sacred fig tree located in India, under which the spiritual teacher known as Gautama Buddha, is said to have attained enlightenment. Located in the Silver Creek Lodge in Canmore, the theme of this hotel is “Mountain Zen” where the decor and theme of Bodhi Tree Spa fit perfectly to it’s surroundings. Upon first entering the spa, you are greeted with a warm ambiance while Zen music plays in the background. Robes, slippers and towels are provided for guests who want to experience their amenities that include an open air hot pool in a beautifully landscaped Zen garden and eucalyptus steam. It’s the small details that create a lasting influence on a spa goer looking to unwind and find some peace and tranquility.
is the Thai Stem Massage which starts with traditional Thai stretches that open up the body to allow you to receive this treatment on a deeper level. Thai Stem Bulbs that are filled with traditional herbs and wrapped in unbleached cotton are then soaked, steamed and massaged onto the body. The many herbs used to fill these stems are beneficial in aiding deep detoxification within the body. The Indian Face Lift Massage is another unique spa treatment I encourage everyone to experience. A FaceLift is essentially accomplished through several massage techniques resulting in a more youthful look and in some cases even diminishing lines altogether. A specific series of different massage and lifting techniques done in sequence performed throughout this treatment. Working with the specific meridians, the facial muscles are manipulated to release tension and lift the skin to achieve the full results. Some lymphatic drainage is also incorporated at the end to help drain toxins. One side of the face is done at a time, in which you are invited to take a look at the difference between the two sides. Most of the guests will notice their skin as tighter, more youthful, and brighter in appearance then before.
Bodhi Tree Spa is an Aveda concept spa that offers Aveda specific treatments as well as unique Indo-Asia inspired spa treatments that suit specifically to their Zen theme. “We have learned from the very core roots where these unique treatments come from. The instructors were brought over from India which allowed us to study straight from the roots of tradition with these treatments. In doing so our guests experience a more authentic touch and art with treatments such as the Indian Head Massage (Champissage) and Indian Face Lift Massage” explains Lisa Nomura who helped open Bodhi Tree Spa and manages operations. One of the most unique treatments
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Most of the massages are customized to fit an individualized experience as well. Several different massages are available ranging from Hot Stone Massage, Relaxation, Therapeutic, Chakra, Reflexology, Pre-natal, Cupping, Shiatsu and more. Facials are not just your average at the Bodhi Tree Spa, as there are many features and little massages added in to make it all that more relaxing. Aromatherapy is also incorporated with all massage, body and facial treatments. Aromas are associated with our Chakra centers and certain aromatherapy can help balance you. During your consultation you are taken through a “sensory journey� in which three aromatherapy oils are randomly chosen for you by your therapist. You are taken through this blind sensory journey to choose the aroma you most prefer. The Chakra oil chosen usually suggests it as the most imbalanced Chakra. The aromatherapy from the oil is then used throughout your service to help set you back in balance. As a full service spa, other treatments include waxing services, manicures, pedicures, body treatments and more. There are also spa packages consisting on their most favored treatments for those who want to fully indulge. Bodhi Tree Spa is open year round, 7 days a week (open Sundays and all long weekend/statutory holidays with the exception of Christmas day) For a full list of services, hours of operation and spa policies and resources visit www.bodhitreespa.ca CONT.... Seventh Edition -
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As a skin care professional the top 3 do’s and don’ts for optimal skin health from Lisa are:
Do’s 1. Do go for a proper consultation with a skin care professional at a spa. Most often the frustrations associated with not achieving your ideal results is improper use of products or not using the right type of products for your skin type altogether. 2. Do wash your face and moisturize EVERYDAY day and night! Even on those nights you just feel too tired. It is particularly important to wash at night to rid your skin of any dirt, debris, makeup and other particles your skin may have accumulated throughout the day. 3. Do use a good quality toner and moisturizer. Toners help set balance to your skins acidity levels and quality moisturizers are also important to ensure you aren’t using products filled with toxic parabens.
Don’ts 1. Don’t leave your make-up on going to bed. While you sleep your pores will absorb the components from your makeup often resulting in clogged pores and break outs. 2. Don’t opt out for generic products from drug stores and such. Although some may be good, there are still a lot of products out there that use cheap fillers with toxic parabens. 3. Don’t just get a facial for a special occasion or once a year. It’s important to have professional products customized and treat your skin. As seasons change, our skin does too. To keep your skin maintained in the best way possible we recommend facials seasonally, at least every 3 months or more if possible.
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The spa is also new to social media scene and can now be found on...facebook pages, twitter and instagram @bodhitreespa or @bodhitreespacmr depending on the social network. When referring to spa etiquette it is important to remember that the spa environment is one of peace and tranquility, and treatments are designed for adults and not conductive to children. Guests must be 16 or older to experience spa treatments. To ensure your spa experience is not cut short, we recommend that you arrive early to avoid this disappointment. Believe me, you won’t want to miss out on a minute of these beautiful treatments. When planning on using our hot tub or eucalyptus steam room, we recommend at least 45 minutes prior to your appointment time starting. Otherwise we recommend guests to arrive at least 10-15 minutes prior to your treatment start time to allow yourself to get comfortable, settled in and perhaps have a cup of our Aveda comfort tea to start your experience in relaxed manner and avoid that rushed unsettled feeling when running late. Remember to bring your bathing suits to complete your spa experience with a soak in the open air hot pool and/or eucalyptus steam room. Enjoy your zen time at Bodhi Tree Spa. You will definitely wish to be back soon! Bodhi Tree Spa also carries a full line of Aveda products for skin care, body and hair. “Most often after treatments like facials, we will recommend products that will continue to help the upkeep of healthy skin at home. With our customized facials the products we use and recommend to our guests are those that are specific to their skin care needs. Alberta being particularly dry we often see the need for better hydration in most people’s skin. We Often send home our guests with the Green Science Firming face Crème which helps retain moisture in the skin. “We are proud to be an Aveda based spa. We share and stand behind all of Aveda’s beliefs and foundations. We strive to be as eco-friendly as we can” says Lisa Nomura. Stating many facts and information about Aveda, she shares that “Aveda was one of the first beauty companies to endorse a set of principles designed to encourage greater environmental responsibility in business. The products are *naturally derived, completely paraben free, high performance and botanically-based and kinder to the planet.” *more detailed information can be found @aveda.com* Seventh Edition -
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Sugar and Its Effect on our Immune System As the holidays approach, sweet treats are everywhere, tempting us, calling our name, all in the name of tradition. We associate the holidays with eating those delicious desserts. It’s tradition to load up on desserts and sweet treats, it is the holidays none-the-less. Holidays gives many people the excuse to cheat and eat those treats. You’ll find sugar in the obvious places like candies, baked goods, cakes, chocolate, pies, dessert and pop but then it’s hidden in many places including sauces, dressings, ketchup, fruit juices, protein powders and processed foods. The problem isn’t just that slice of cake or just that one dessert. The problem is the amount of sugar that we are actually consuming as a nation is staggering and greatly affecting the health of our entire population. The average American (I’m sure the Canadian statistics are not far behind), consumes about 152 pounds of sugar a years, this is roughly about 22 tsp per day and children are consuming about 34 tsp every day. But isn’t sugar natural, you may ask? Sugar does starts off as a natural plant from sugar cane or sugar beets, then through heating, mechanical and chemical processing all vitamins, minerals, proteins, fats, enzymes and fiber are removed until only the sugar remains. Sugar is stripped of all nutrients therefore provides zero nutritional value to the body. What is left is a highly refined isolated concentrated
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chemically manipulated version of a plant source. All the manipulation actually makes it an unnatural product and more of a drug-like substance. White refined sugar is not a food, it has zero nutritional value, it is a pure chemical extracted from plant sources. Sugar is 8 times more addictive than cocaine. On brain scans, sugar consumption lit up the addiction centre of the brain. Another major problem with sugar is that it depletes our immune system, which is a body’s self-protective mechanism against foreign substances, infections, toxins and even cancer cells, tearing down our internal army and leaving us vulnerable. Sugar destroys the germ-killing ability of white blood cells for up to five hours after ingestion. Sugar decreases the production of antibiotics, which are the proteins that bind and inactivate foreign invaders in the body. Sugar interferes in the transport of vitamin C into cells, which is a nutrient that plays a vital role in the functioning of the immune system. Sugar causes mineral imbalances, which weaken the immune system. Sugar feeds the unhealthy bacteria and fungi in the gut, which leads to an overgrowth of unhealthy bacteria and fungi and this leads to a depleted immune system. Therefore consuming sugar can increase your susceptibility to getting a cold or flu over the holidays. So if you want to stay healthy over the holidays then you will need to be avoiding sugar. Natural sweeteners such as raw honey, real maple syrup, stevia and coconut palm sugar are acceptable alternatives to get your sugar fix without all the negative effects on your immune system.
Dr. Melina Roberts (@drmelinaroberts) Naturopathic Doctor and Clinic Director of Advanced Naturopathic Medical Centre in Calgary, Alberta, she is a leading authority in the field of Naturopathic Medicine specializing in European Biological Medicine effectively treating digestive issues, hormonal balancing, autoimmune disease and cancer.
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2015 Gift Guide
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You want to make your family and friends feel loved during the holidays, there’s no doubt about that. So how do you show that through your gift giving? 1. Know what’s going on in their life, 2. Know what they’re interests are and 3. Take a minute to reflect on their lifestyle.
Know what’s going on in their life: Do they have a trip coming up? Are they having a baby? Buying a new home? What do they do for work? Gifts that relate to things that are currently going on in the recipients life have a great chance of being used in the short term and show them that you pay attention and know what’s up in their life.
The New York Times: 36 Hours 125 Weekends in Europe Massimo Dutti Men’s Watch (great for a Snowbird dad) Little Citizens Children’s Apparel Monogrammed Stella & Dot Jewelry *Gift Card Know what their interests are: Are they a style maven, workout fanatic, love to read or sports buff? Speak their love language and get them something that relates to their favorite pastime.
Calgary Flames Tickets *for you and him/her of course Manduka Yoga Massage Ball BaubleBar x FRENDS Headphones Cole Haan Leather Gloves Massimo Duttie Women’s Leather Watch Magazine Subscription or Spotify Subscription Reflect on their lifestyle: Does your bestie work on the go constantly having to recharge her tech goods? The man in your life always asking you to pick up razors for him at the store? What do they complain about, not have time for or need a fix for? What do they love to do? (Lay around in their robe all day on Sunday watching Netflix?)
Dollar Shave Club Rocksbox Jewelry Subscription (use code oilandgrainxoxo for 1 month free) Mophie PowerStation Private Party Robe *A note on gift cards: these are totally suitable as long as they come with some form of sentiment. If he/she is buying a home for example, a gift card to Crate & Barrel is a perfect gift because they can pick out what they want! Make sure to hint at why you got them this particular GC in a thoughtfully written card. I recommend Wrinkle & Crease; this local Calgary business makes absolutely beautiful, simple, high quality paper products.
Happy gifting! As the Founder and Lead Content Curator for Oil & Grain, Leah does the (not so) hard work for you, covering all things fashion, sweat and lifestyle, sharing her favorite things to ultimately make your life easier!
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Holiday Stress and Adrenal Fatigue The beautiful colors of the leaves changing, pumpkin spiced everything and holiday markets mean that we have officially reached autumn. This means social events, shopping, changes to schedules and of course…stress. I am sure we would all like to think that the holidays bring nothing but joy, but for the next two months, each and every one of us experience a great deal of stress. It could be the financial stress of gifts and the economy, the physical stress of colds and flus. The mental stress of loved ones that can’t be with us, or simply the stress of scheduling. Whatever your stress may be, it affects the little gland on top of your kidneys known as the adrenal gland. Your adrenals are like a large pot of coffee. They can provide you with plenty of energy and keep you going, but eventually the pot of coffee will be consumed, leaving you empty. This empty pot is known as adrenal fatigue and can produce symptoms of sleeplessness, fatigue, brain fog, lack of focus, dizziness, inability to handle stress, cravings for salty food, frequent colds and flues, decreased libido, muscle pain, memory loss and more. The symptoms of adrenal fatigue can mask many chronic diseases and leave people feeling helpless. In some cases, people learn to adapt to these symptoms and go on thinking this is their new normal. The good news is that there are many options for treatment and you can get back to your healthy, optimal self! The hormones your adrenal glands secrete can be tested for and corrected using modalities such as lifestyle and diet modification, supplementation, acupuncture, vitamin B injections and intravenous therapy. You can start today by making your health a priority, taking steps to decrease stress, get plenty of exercise and rest, eat a well-balanced, healthy diet, drink plenty of water, and most importantly adopt an even mix of work, play and relaxation. Please don’t wait for your pot to be empty, as chronic stress leads to more diseases than you can imagine. Be proactive and ensure your health is the first thing on your checklist this fall.
Dr. Kelly Murphy – Owner & Practitioner BSc. Kin, MAOM, TCMD, LAc Dr. Kelly Murphy completed her undergraduate studies at the University of Calgary, with a Bachelor of Kinesiology and a minor in Psychology. She then went on to pursue her passion in Chinese Medicine at the Alberta College of Acupuncture and Traditional Chinese Medicine. After completing the program, Dr. Murphy obtained her Masters in Oriental Medicine and Doctorate in Traditional Chinese Medicine at Southern California University of Health Sciences. She then obtained a specialty in Gynecology through Colorado State University
Dr. Janelle Murphy – Naturopathic Doctor BSc. Kin, ND Dr. Janelle Murphy has advanced clinical training in various treatment strategies, but her true passion lies in treating cancer and chronic diseases, including chronic pain and neurological conditions. One of Dr. Murphy’s goals is to make you feel your optimal self through the use of various modalities. Dr. Murphy’s education has taught her the value of an integrative approach to patient care. She studied Science and Kinesiology at the University of Lethbridge, and she holds a Doctorate from the Canadian College of Naturopathic Medicine. In her internship year, Dr. Murphy was on the Adjunctive Cancer Care shift at the Robert Schad Naturopathic Clinic. She is a member of the College of Naturopathic Doctors of Alberta, the Oncology Association of Naturopathic Physicians, the Canadian Association of Naturopathic Doctors and the British Columbia Naturopathic Association. 20 |
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Happy Holidays with Nutmeg The Holiday season just wouldn’t be right without the aroma of certain spices wafting through the house. Nutmeg is one of my favourites at this time of year. Full of sweet yet slightly sharp warmth, this wonderful spice is used so much through the winter and during the Holidays from soups, stews, hot drinks and of course baking. The presence of essential oils, minerals and other therapeutic compounds in nutmeg makes it one of the best kept secrets to aiding sleep, protecting cognitive function against Alzheimers, anxiety and depression, antiseptic and antibacterial use, pain reliever, skin care and for kidney health. However, there are two important things to know about nutmeg:
Toxins and Nutmeg Nutmeg is extremely susceptible to contamination from Aflatoxin, a naturally occurring yet potent carcinogen. Aflatoxin does not grow on the nutmeg tree but instead can occur during the post harvest processing. Nutmeg is harvested in the hottest , and often wettest, months and if not dried properly, the moisture levels in nutmeg can make it a target for fungal growth. This is why it is so important that you know how the nutmeg you buy has been processed, where it is grown and what year harvest and whether it has been tested for aflatoxin. Buying recent harvest spices is really important to me as not only does it maximize taste but mitigates against contaminants and nutmeg is a crucial spice to be buying as fresh and pure as you can and one you should turn out regularly if not used.
Too much can be bad for you As much as I am spice mad and advocate the use of spices on anything and everything, nutmeg is probably the only spice that does need to be used in small quantities as too much can cause hallucinations, sweating and other discomforts. So a sprinkling or slight infusion is all you need to enjoy the taste and reap its benefits. Since so many of nutmeg’s benefits are derived from its oils, one of the best ways to use and ingest it is through infusion and what better way to infuse nutmeg than in a festive Holiday Sangria!
Recipe on next page >
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Holiday Sangria - Serves 2-4 2 cups Merlot wine 2 Tbsp Brandy or other liqueur (optional) ¼ tsp Spice Sanctuary Nutmeg ground or 1 cut piece 6 Spice Sanctuary Cloves 1 Spice Sanctuary Star Anise Pod 4 Tbsp Maple Syrup peeled segments of 1 clementine 2 slices each of a lemon and lime Apple slices (or other seasonal fruit of your choice) 2 cups fresh pressed apple juice or sparkling soda water (optional)
1. Pour the wine and brandy into a pot and add in the spices. Bring the mixture to a boil on a low heat, stirring occasionally. Allow to cool. 2. Strain off the spices and pour the sangria into a pitcher. Stir in the maple syrup, clementines and lemon and lime slices and refrigerate overnight. 3. When ready to serve, top up with other fruit of your choice and for a fizz pour in the apple juice or sparkling soda water just before serving over ice!
Trusha Patel, known as Canada’s Spice Queen™, is a former investment banking lawyer turned organic spice purveyor. As founder of the Spice Sanctuary, Canada’s most premium organic spice company, Trusha has quickly become one of Canada’s foremost spice experts and a respected resource in the culinary and healthy living markets, offering advice and recipes on how to integrate good flavour into your foods using the best quality spices, herbs and blends. Trusha is a regularly featured expert on CTV Morning Show and Global Morning and has been a guest on The Social. She shares her ongoing passion and deep-rooted knowledge through her blog ‘Living a Life of Spices’ and as a guest writer for blogs and magazines.
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@spicesanctuary
If you’re gluten-free, getting through a holiday meal can be challenging. There are a lot of traditional items that contain gluten that you’ll need to beware of this season. Be sure you tell whoever is hosting your holiday party ahead of time that you are gluten-free, so they can take some steps to prepare. (And of course, if you’re Celiac, you will need to brief them on the strict precautions to prevent cross-contamination. This can be a lot of work for your host, but if they love you, hopefully they’ll take the care required to ensure you have a safe meal.) You can always offer to bring a dish as well, so that they’re not as overwhelmed with all the cooking and you can ensure there will be something there you can eat. Plus, it’s just a nice thing to do. Still, the number one best way to ensure a safe and delicious meal that isn’t going to leave you riddled with symptoms for the rest of your holiday break is to cook it all yourself. Why not be the host this holiday seasons? Whatever you decide to do, this guide is going to help you navigate your way through your holiday meal—gluten-free.
Turkey: Whether you’re doing the traditional turkey or something else, meat is always a safe bet. The only thing you have to be careful of is spices, as some contain gluten.
Gravy: Mayday! Mayday! Gravy is not a gluten-free item. But don’t fret, you can buy gluten-free gravy mix. We like the Clubhouse brand. Check your local grocery store for supplies.
Veggies: All good here—these are safe and of course, super healthy to stock up on! Your plate will probably be missing a few things, so you’ll have extra space to fill full of veggies.
Stuffing: Use the gluten-free gravy and some of your favourite gluten-free bread to make a version that’s safe for you to enjoy. Or, skip this. It’s only going to make you bloated anyway.
Dinner Rolls: These suckers are probably not gluten-free, but you can pick up some dinner rolls at Sandra’s Bakery or Lakeview Bakery before the big day and you’re sorted! (You can even dip in the GF gravy! Mmmmm…)
Holiday Beverage: Egg nog is gluten-free (phew) so that’s good to go. Why not add some rum to really get yourself feeling festive?
Dessert: There are lots of options for gluten-free desserts. Since shortbread is the traditional Christmas cookie and isn’t generally gluten-free, we have included a recipe you can use so even you can enjoy! (Check in or our Pinterest page @gfyyc for oodles more gluten-free dessert recipes or with your favourite bakeries for more options if you don’t feel like doing the baking yourself.) CONT.... Seventh Edition -
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Gluten Free Shortbread Cookies Recipe Ingredients: 1/2 cup tapioca flour 1/2 cup coconut sugar blended into powder (in a vitamix or high power blender) 1 cup rice flour 3/4 cup coconut oil
Directions: Sift tapioca flour, coconut sugar and rice flour together. Add coconut oil. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1” balls. Place about 1-1 1/4 inches apart on greased cookie sheet; flatten with light floured fork. Bake at 300 degrees Fahrenheit for 20-25 minutes or until edges are slightly browned. Now… you can get creative! You can add a dab of jelly in the centre, roll in nuts or just press with a fork. Done and done—ready to serve. *Adapted from food.com
Tessa Marr GFYYC Tessa-May Marr has been living gluten-free for three years and is the founder of Gluten Free Calgary, an online resource centre for those living gluten-free in YYC and beyond. She is the CEO of Mad Media and also works as a flight attendant, and spends most of her free time traveling in and effort to see the world, or as much of it as possible. 24 |
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Chocolate Hazelnut Truffles
Amber Approved Christmas
Ingredients: 1 – 250 gram jar of hazelnut butter 3 Tbsp Coconut flour 5 Tbsp Pure maple syrup 2 Tbsp Coconut Oil 1 Cup Dark Chocolate Chips (Camino Brand is what I use)
Method: 1. Whisk hazelnut butter, maple syrup and coconut oil together in a bowl 2. Mix in coconut flour until you can roll mixture into balls without sticking to your hands. (If it is put it in the fridge or freezer to cool for 10-20 minutes) 3. Roll into small balls and place on a cookie sheet with parchment paper 4. Melt 1 cup of dark chocolate chips in a pot over medium heat stirring continuously 5. Dip the hazelnut balls into the chocolate to half cover or fully cover, which ever you prefer and place on the parchment. 6. Cool in the fridge for 15-20 minutes 7. Makes about 10-12 medium size truffles
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Chocolate Mint Crunch Truffles Ingredients: 1 – 250 gram jar of smooth almond butter 3 Tbsp Coconut flour 5 Tbsp Pure maple syrup 2 Tbsp Coconut Oil 2 Tbsp Cacao powder 1 Tsp Organic Peppermint Extract 2 Tbsp Cacao Nibs
Method: 1. Whisk almond butter, maple syrup, peppermint extract and coconut oil together in a bowl 2. Add cacao powder and coconut flour and mix until you can roll mixture into balls without sticking to your hands. Add cacao nibs and mix again. (If it is put it in the fridge or freezer to cool for 10-20 minutes) 3. Roll into small balls and place on a cookie sheet with parchment paper 4. Cool in the fridge for 15-20 minutes 5. Makes about 10-12 medium size truffles
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Lemon Coconut Truffles Ingredients: 1 – 250 gram jar of Rainforest Nut butter 5 Tbsp Coconut flour 5 Tbsp Pure maple syrup 2 Tbsp Coconut Oil 2 Tsp of Organic Lemon Extract 1/4 Cup Shredded Coconut (For covering the lemon truffles)
Method: 1. Whisk rainforest nut butter, maple syrup, lemon extract and coconut oil together in a bowl (and add shredded coconut into a small bowl for the truffles) 2. Add coconut flour and mix until you can roll mixture into balls without sticking to your hands. (If it is put it in the fridge or freezer to cool for 10-20 minutes) 3. Roll into small balls and then dip in the bowl of shredded coconut to cover the whole truffle and place on a cookie sheet with parchment paper 4. Cool in the fridge for 15-20 minutes 5. Makes about 10-12 medium size truffles
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Peanut Butter and Jam Truffles Ingredients: 1 – 250 gram jar of smooth peanut butter 5 Tbsp Coconut flour 5 Tbsp Pure maple syrup 2 Tbsp Coconut Oil 4 Tbsp Crofter’s “Just Fruit” Raspberry Jam
Method: 1. Whisk peanut butter, jam, maple syrup, and coconut oil together in a bowl 2. Add coconut flour and mix until you can roll mixture into balls without sticking to your hands. (If it is put it in the fridge or freezer to cool for 10-20 minutes) 3. Roll into small balls and place on a cookie sheet with parchment paper 4. Cool in the fridge for 15-20 minutes 5. Makes about 15-20 medium size truffles
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Cashew Spice Truffles Ingredients: 1 – 250 gram jar of smooth cashew butter 5 Tbsp Coconut flour 5 Tbsp Pure maple syrup 2 Tbsp Coconut Oil 2 Tbsp pure cinnamon 1.5 Tsp Nutmeg
Method: 1. Whisk cashew butter, maple syrup, nutmeg, cinnamon and coconut oil together in a bowl 2. Add coconut flour and mix until you can roll mixture into balls without sticking to your hands. (If it is put it in the fridge or freezer to cool for 10-20 minutes) 3. Roll into small balls and place on a cookie sheet with parchment paper 4. Cool in the fridge for 15-20 minutes 5. Makes about 15-20 medium size truffles
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Chai Spice Sugar Thins & Simple Icing 2 cups gluten free flour blend (I used Allergic Solutions all purpose gluten free flour blend) 1/2 tsp baking powder 1/2 tsp salt 3/4 cup coconut sugar 1 tsp cinnamon 1/2 tsp cardamon 1/4 tsp nutmeg 1/4 tsp cloves 1/2 cup Earth Balance vegan soy-free “butter”, softened 1 large egg 1 large egg yolk 1/2 tsp gluten free vanilla
Directions: Preheat oven to 350 degrees. Line a baking sheet wth parchment paper. In a small bowl whisk the gluten free flour blend, baking powder, salt and spices. In a stand mixer beat the vegan “butter” with the coconut sugar. Add the egg and egg yolk and beat again. Scraping the sides of the bowl to incorporate all in batter. Add the vanilla and beat again. Add the dry ingredients and mix again until batter is smooth. Place batter in a small bowl and put in refrigerator for 15 minutes. Lightly flour surface of counter with gluten free flour blend and roll out 1/3 of the dough to 1/4 inch thickness. Cut out with cookie cutter. Place cut out shapes on lined cookie sheet and bake in oven for 8-10 minutes. Remove and cool and continue with remaining cookie dough. Once cookies are cool you can icing them.
Simple Icing: 1/4 cup coconut butter(not oil), room temperature 1/4 honey 1-2 tsp coconut milk 1 tsp vanilla powder (use white vanilla powder to keep icing color white) Add all ingredients to mini food processor and process until a smooth icing is achieved. Seventh Edition -
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Fig Tassies 1/2 cup Earth Balance vegan (soy free) “butter”, softened 1 container Daiya vegan plain cream cheese 3/4 cup gluten free flour blend ( I used Namaste flour blend) 1/2 tsp salt
Directions: Preheat oven to 350 degrees. Use a stand mixer and beat the softened vegan “butter” with the cream cheese. Add the gluten free flour blend and the salt and beat again til smooth. Place dough into a small bowl. Make 1 inch balls of dough and place into mini muffin pan. Use your finger to press a hole in ball and press dough up sides of muffin cups.** Fill with 1 tsp of fig filling and bake in oven for 13-16 minutes. Remove from oven and cool. Let fig tassies cool at least 10 minutes before removing from muffin pan.
Fig Filling: 1/4 cup coconut sugar 1 1/4 cup water 1 1/3 cup dried figs
Directions:
In a small saucepan add all ingredients and heat on medium. Stir occasionally and allow figs to cook for 10 minutes. Cook until most of the liquid is gone, or about 10 minutes more Remove from heat and cool for 10 minutes. Process fig mixture in mini food processor until smooth/pureed. This recipe is gluten, dairy, soy, corn and refined sugar free. Makes 24 mini fig tassies. 34 |
amber approved magazine -
Seventh Edition
Seventh Edition -
amber approved magazine | 35
Mini Prune Cakes 2 cups gluten free flour blend (I used Namaste flour blend) 2 tsp baking powder 1/2 tsp salt 1 tsp baking soda 1 cup dried and pitted prunes 1/4 cup orange juice zest from one orange 3/4 cup water 1/2 cup coconut sugar 2 Tbsp maple sugar 1 Tbsp Earth Balance vegan “butter” 2/3 cup coconut milk
Directions: In a small saucepan on low heat add the prunes, orange zest, orange juice and water. Increase heat to medium/high and cook for 5-6 minutes. Turn heat to low and cook for another 8-10 minutes until prunes are soft. Remove from heat and add vegan “butter”. Stir and cool for 10 minutes. Preheat oven to 350 degrees. In a small bowl whisk the gluten free flour blend, baking powder, baking soda and salt. In a stand mixer beat the flour mixture and the coconut and maple sugar. Add the prune mixture and the coconut milk and mix until batter is smooth. Pour batter into paper-lined mini loaf pans and fill to 2/3 full. Smooth batter and place loaf pans on a cookie sheet.
Remove from heat and cool on a wire rack.
This recipe is gluten, dairy, soy, corn and refined sugar free.
Leave loaves in paper-lined pans for gift giving.
Makes 4 mini loaves.
Place all in oven and bake for 25-30 minutes.
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Seventh Edition
Vegan Peanut Butter Cheesecakes 2 cups raw pecans/ walnuts 1 cup raw almonds 1/4 cup coconut sugar 1/4 tsp salt 1/4 cup melted coconut oil 1/2 cup unsweetened peanut butter 1 container plain Daiya vegan cream cheese 2 large eggs 1 tsp vanilla 1/2 cup coconut sugar
Directions: Preheat oven to 350 degrees. In a food processor add the pecans/walnuts and almonds and pulse until nuts are evenly ground. Add salt and coconut sugar and pulse 2-3 times. Add the melted coconut oil and pulse again 2-3 times. Divide the nut mixture into the 6 large ramekin dishes or mini springform pans. In a food processor add the peanut butter, Daiya cream cheese, eggs, vanilla and coconut sugar. Process until batter is smooth. Pour batter into ramekin dishes and place on cookie sheet. Bake in oven for 25-28 minutes. Remove from oven and cool. Peanut Butter Cheesecakes can be topped with whipped coconut cream, sprinkled with crushed peanuts or as I did I made a peanutty caramel sauce for them.
This recipe is gluten, dairy, soy, corn and refined sugar free. This recipe makes 6 mini cheesecakes.
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Carrie grew up with food allergies on a farm in rural Alberta with a family that baked fast and loose with butter and cream. Her family served dessert at every meal – literally. She first began mucking around with recipes in the kitchen to accommodate her children’s various allergies, as well as manage her husband’s diabetes. Her own diagnosis of Celiacs disease launched her into the world of blogging with a passion to help others navigate living gluten-free without having to give up the foods they loved. She looks forward to continuing to share her love of good food and family.
You can find Wheatfree mom at www.wheatfreemom.com @wheatfreemom on Instagram Twitter and Facebook
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Seventh Edition
Seventh Edition -
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Roasted and Fresh Carrots with Lentils
Roasting Lentils
30 small carrots
Pour 1 cup green lentils into a pot. Add 2 cups water, 2 bay leaves, half a lemon and a pinch of salt. Bring to a boil and reduce to a simmer. Cook for about 25 minutes. Let cool for about 10 minutes or make the day before and refrigerate.
1 tsp fennel seeds 3 tbsp olive oil Âź cup fresh parsley, chopped 1 cup roasted green lentils
Preheat oven to 400F. Pour one cup cooked lentils onto parchment lined baking sheet. Add a pinch of salt, pepper, 1 tbsp olive oil and lightly toss. Spread out evenly and roast for about 10-15 minutes stirring once half way through. Set aside.
Salt & pepper ½ lemon, halved Assemble
Preheat oven to 400F. Trim carrot tops and peel about 20 carrots. Line a baking sheet with parchment. Toss carrots on baking sheet with 1 tbsp olive oil, salt, pepper and fennel seeds. Roast about 15-20 minutes. Remove & set onto platter. Peel the remaining carrots into long ribbons and place in a bowl. Add 1 tbsp of olive oil, salt, pepper, parsley and squeeze of lemon juice. Toss lightly. Scatter over roasted carrots. Garnish with roasted lentils and season with salt as needed.
Lemon Roasted Potatoes with Parsley Pistou 6 cups baby potatoes 1 head of garlic 4 sprigs fresh thyme 5 tbsp olive oil 1 lemon Salt & pepper 1 cup parsley pistou
Preheat oven to 400F. Break up garlic bulb, remove garlic from shells and place in a bowl. Add potatoes, thyme, 2 tbsp of olive oil, and a good pinch of salt and pepper. Cut lemon in half, give a squeeze and add to bowl. Toss all ingredients onto parchment lined baking pan or sheet. Roast for 45 minutes to 1 hour until brown. Flip once or twice during cooking to ensure even browning.
Making Parsley Pistou
Make this non-traditional pistou by mixing one cup of chopped flat leaf parsley, 2 minced garlic cloves, 2-3 tablespoons olive oil and a pinch of salt. Add a little more oil if needed.
Assemble
Pour cooked potatoes and garlic onto platter. Top with parsley pistou and serve.
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Seventh Edition
Brussels Sprouts with Candied Walnuts 1 lb (2 cups) Brussels Sprouts, trimmed and halved ½ cup dried cranberries ¼ cup orange juice 2 tbsp maple syrup ½ cup unbleached walnuts
In a small pot add orange juice and bring to a boil. Add cranberries, and remove from heat. Set aside for about 15 minutes to plump. Strain and set liquid aside. Heat a large frying pan and add walnuts. Stir regularly and cook for a couple minutes ensuring not to burn.
water
Turn off heat and add maple syrup – it will sizzle. Stir nuts around to fully coat and pour onto parchment lined sheet and let cool for about 10 minutes.
Salt & pepper
Once cooled break apart.
2 tbsp olive oil 1 tbsp sesame oil
Assemble
In a large pan, heat olive oil and sesame oil over medium-high heat. Add brussels sprouts, pinch of salt and pepper, and cook, stirring frequently until caramelized, about 10 minutes. Add ¼ cup of water and cook for an additional 2-3 minutes. Remove from heat and pour onto serving plate. Season with salt & pepper as needed, garnish with cranberries and walnuts. Finish with a drizzle of the leftover orange juice.
Wanda Baker is the author of food & life blog bakersbeans.ca, mom to 2 kids, and wife to Rob. Following a career in marketing and events, Wanda started blogging in 2006 as a way to share adventures and recipes. Her love of food started as a young child baking in the kitchen with her mom. From here she progressed to watching Julia Childs on Saturday mornings before eventually graduating high school and moving to Vancouver where she was surrounded by a food culture unlike anything she’d encountered before. When she’s not blogging, Wanda is recipe testing, planning city wide food events, freelancing as a social media manager, sewing monster patches onto ripped jeans, sneaking chocolate, and dreaming up new recipes to make. Seventh Edition -
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