Delight Gluten Free deciliousfoodrecipes - May-June 2015 by Vũ Tiến Lâm

The authority on gluten-free living. A magazine for those with gluten intolerance & food allergies.

delightful food â&#x20AC;˘ delightfully fun

Quick & Easy

dinner reCipes gLUten-Free AsiAn rECipEs

MAY-JUNE 2015

45 reCipes! gLUten-Free

Top Brands & Expert Tips

Cocoa Coco Rum Cupcakes

$5.95 us $7.99 c An

heALthy Living Tips = food is bEauty

Skip the gluten. Keep the taste. Whether youâ&#x20AC;&#x2122;re an accomplished cook or new to the kitchen, The Delight Gluten-Free Cookbook is sure to please.

From the editor of Delight Gluten-Free Magazine, 150 tried and tested gluten-free recipes

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a one-year subscription of Delight Gluten-Free Magazine when you buy The Delight Gluten-Free Cookbook. Visit DelightGlutenFree.com/Cookbook to purchase your copy today!

coNTENTs 08 recipe index

FE AT URES

Dozens of delightful gluten-free recipes identified by meal course, page number and the allergens each recipe is free of.

Thailand Feast

10 Five things to know about Tapioca Flour

indulge in 5 flavorful Thai recipes like tom Kha gai soup, chicken with sweet Thai Basil and caramelized Bananas.

Asian-inspired Desserts

our gluten-free take on five Asian desserts: Thai sticky rice with coconut & Mango, citrusy Almond cookies, green tea cupcakes and sago Pudding with honeydew and spices.

Gluten-Free Adventures in Hong Kong

hear about the amazing markets, breathtaking attractions and delicious gluten-free restaurants hong Kong has to oﬀer.

Did you know tapioca flour is naturally low in fat, high in healthy carbohydrates, low in sodium and high in fiber? Learn more fun facts!

12 asian cooking 101 Chef Katie Chin shares her tips for making flavorful Asian meals at home.

16 asian gadgets Take a look at some utensils and gadgets that can help you make gluten-free Asian dishes at home.

18 Book Review: Gluten-Free Asian Kitchen This cookbook will satisfy your cravings for Asian food with flavorful, easy-to-follow recipes.

20 Book Review: Let Us All Eat Cake A cookbook dedicated to gluten-free cakes that are delicious and beautiful to look at.

24 asian product guide Take a look at our picks for gluten-free Asian products like crackers, condiments, simmer sauces, noodles and rice.

indulge 26 what’s in season: Blueberries & leeks Check out our sweet and savory recipes featuring blueberries and leeks.

30 Foods of the World: Noodles and Rice Spice up lunch or dinner with these noodle and rice dishes inspired by countries around the world.

34 Family Meals We’ve created adult and kid-friendly menus featuring 8 delicious recipes your family will love.

40 A traditional thailand meal Four flavor-filled recipes from Thailand.

Asian Desserts Vanilla Green Tea Cupcakes page 48

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44 A Feast from the Far East Easy-to-prepare, Chinese-inspired recipes like shrimp dumplings and Tamari dipping sauce.

coNTENTs

I n Eve r y Iss ue... 7 8 49 54

Editor’s Note Recipe Index Semi-Homemade Editors’ Favorites

Mongoli an Beef Fri ed Ri ce page 50

indulge

travel & leisure

46 Asian Desserts

68 Eat Happy with Feel Good Foods

Yum. Yum. Yum. Treats from the far east with sweet, spice and lots of things nice.

Vanessa Philips co-founder of Feel Good Foods talks about the company’s line of gluten-free Asian entrees.

49 semi-homemade meals We create 5 delicious Asian-inspired semi-homemade recipes with the help of San-J cooking sauces and dressings.

healthy living 56 Homemade Beauty Products Try these homemade beauty remedies that use items like avocado, lemon and oatmeal.

59 All About Acupuncture Get answers to questions about acupuncture, which is one of the key practices of traditional Chinese medicine.

70 baking outside the box Visit Kim & Jakes Gluten-Free, a bakery in Boulder, CO that doesn’t make your typical gluten-free goodies.

76 Latest Food Trend: Rooftop Gardens Learn about rooftop gardens and restaurants across the country that house these gardens in the sky.

Decadent, gluten-free, allergen-free brownies you can take anywhere.

It’s that simple.

83 conversion chart Need recipes free of dairy and eggs? Our conversion chart lets you easily substitute dairy and eggs in any recipe.

12 3 g l ute nfre e . c o m

60 go for green tea Learn about the potential health benefits of green tea and the best way to drink it.

62 know your rice Our guide to the different types of rice, the gluten-free whole grain that is the primary staple for half the world’s population.

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coNTENTs

delightful food • delightfully fun

MAY-JUNE 2015

Editorial execuTIve eDITOr

Delight gluten-Free Magazine is published & internationally distributed bi-monthly:

vanessa Maltin Weisbrod

January/February - March/April - May/June - July/August -

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september/october - november/December

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Torie Foster FOOD sTyLIsTs & PHOTOgraPHy eDITOrs

julie ann Luse janice cuevas

eDITOrIaL assIsTanTs

alexandra shimalla cOnTrIBuTOrs & recIPe DeveLOPers

andrea neusner, stacey Maltin, emily Freedner, jennifer stearns, joyana Peters, jennifer Dunlap, Bethany Trainor, Tiffany janes, eric Weisbrod, shayna coburn, avi coburn, chandice Probst

issn#: 2327-9338 DISCLAIMER Delight Gluten-Free Magazine seeks to provide our readers with accurate health information, tips on traveling, personal stories and tons of delicious recipes. Articles written by contributors are solely the view of the author(s), not Delight Gluten-Free Magazine. While our advice is sound and is checked by medical professionals, it is not a substitute for your physician or healthcare provider. Please consult your personal licensed professional for advice. Delight Gluten-Free Magazine and staff are not responsible for any adverse effects or consequences resulting from the use of suggestions, products or procedures that appear in this publication. Delight Gluten-Free Magazine nutritional information is based on representative values from manufacturers, USDA and other established data bases and lab testing. Recipes are the property of Delight Gluten-Free Magazine. While ingredient information is based on standard product formulations, variation may occur due to difference in suppliers, ingredient substitutions, changes in recipes, product assembly, etc. Serving sizes may vary from the quantity upon which the analysis was conducted. Do not substitute nutritional data for advice from your medical provider.

PuBLIsHer

jordan gary aDverTIsIng DIrecTOrs

Tiffany janes, susan Lyman and cheryl solomon reneWaLs cOOrDInaTOr

cynthia Dziurgot

sOcIaL MeDIa cOnsuLTanT

eric Weisbrod

BusIness cOnsuLTanT

alan D. Maltin

subscriber Questions: info@delightglutenfree.com or by phone at 800-305-6964

neWssTanD cOnsuLTanT

Letters to the editor: editor@delightglutenfree.com

Our Thanks To

advertising Inquiries: advertising@delightglutenfree.com PHOTO CREDITS: The following photos licensed from Shutterstock:

p10 tapioca: matin; p14 wok: Africa Studio; p22 child’s lunch: KARIN SASAKI; p24 Asian supermarket: ValeStock; p60 woman: vita khorzhevska; spa tray: wasanajai; p62-63 woman receiving acupuncture: Andrey_Popov; acupuncture needles: ﬁlmfoto; p64 green tea: Africa Studio; p66 big bowl of rice: oriori; p67-68 rice bowls: Andrii Gorulko; p77 Hong Kong: TungCheung; p87 couple on beach: haveseen

The following photos licensed as follows:

p12, 14 Mago prawn salad; photo of Katie Chin: thesweetandsourchronicles.com; book covers: Amazon.com; p16 product photos courtesy of respective companies; p22 bento boxes: courtesy of respective companies (**I pulled all from websites, except for yumbox); p24-25 Asian products: respective companies; p58-59 Product images courtesy of respective companies; p66 photo of Jessica and lemon curd: www.fromjessicaskitchen.com; p70 photos courtesy of Kim & Jakes, p70 photo of bread and rolls: Levi Tijerina , p72-73 photo of Vanessa and Tryg and product images: www. feelgoodfoods.com; p76 photo courtesy of Daniel McGradys; p77 photo of tomatoes: courtesy of Urbana; p77 photo of rooftop garden: courtesy of Uncommon Ground; p89 Disney photo: Disney; Arenas Del Mar photo: www.arenasdelmar. com; photo of Dr. Edwin Liu: Dr. Edwin Liu

Publishing

dELIGHTGLuTEN fr EE.com

Linda ruth

MeDIcaL aDvIsOry BOarD

Dr. aline charabaty, MD Dr. Daniel Leﬄer, MD Dr. Lorne stitsky, MD Dr. john snyder, MD Dr. christine Doherty, nD shayna coburn, Ma FOunDer

julie ann Luse

coNTENTs

Hello From the Editor

Chicken with Sweet Thai Basil page 41

Sweet, Sour and a Little Bit of Spice!

It drives me crazy when someone asks if I want asian food for dinner. What does that mean? Thai food is nothing like chinese food and japanese meals hardly use the the same ingredients as any of their asian counterparts. and then there’s sushi... While many people try to group all Asian cuisines together as one culinary class, for me, it’s their vast differences that make them so unique, special and entirely worth eating. My first real experience with Asian food came when I was barely two years old. My parents hired a nurse from the Philippines to be our nanny. While my parents fully expected Thelma to have some influence on my life, what I’m guessing they didn’t expect was that my favorite memories of her were spending time in the kitchen making chicken adobo, fried rice and egg rolls together. The simplicity of ingredients that lead to the most complex flavors in Asian cooking has always fascinated me. Such basic items like chicken, beef and vegetables so effortlessly turn into magnificent dishes like Chicken with Sweet Thai Basil or Mongolian Beef Fried Rice. The seasonings are so simple: garlic, chilies, basil, cilantro, mint, ginger, sesame oil, coconut milk and lime juice to name a few. Many of the dishes can be made in one pot or pan and easily be made in large quantities. With the exception of Chinese cooking, the majority of ingredients are naturally gluten-free and have a heavy emphasis on rice-based products. Gluten-free soy sauce is readily available these days from mainstream manufacturers like San-J and Kikkoman. So, get excited for an Asian feast. I can’t wait to hear what you think!

Happy Cooking!

@VanessaWeisbrod VanessaWeisbrod

vanessa Maltin Weisbrod

delightgfmag

VAnessA@DelightglutenFree.coM

DelightGlutenFree

executive editor

dELIGHTGLuTEN fr EE.com

Recipe Index

SouPS SAlAdS & BreAdS

✓ ✓ ✓ ✓ ✓

Greek Pasta Salad | p.31 p.35

Kiwi Strawberry Salad | p.34 Leafy Greens with Balsamic Vinaigrette | p.34 Tom Kha Gai Soup | p.41 Crispy Cucumber and Papaya Salad | p.42

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Looking to make these recipes dairy-free? Replace butter with Earth Balance Buttery Spread or Smart Balance Light Buttery Spread. Need to add cheese? Try Go Veggie products! They offer dairy and soy-free options!

p.38

p.42

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p.48

p.50

Side diSheS, SnACkS And SAuCeS

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Braised Leeks | p.26 Leek Gratin | p.27 Blueberry Ginger Jam | p.28 Garlic Roasted Potatoes | p.36 p.36

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= gluTen-free

= dAirY-free

= egg-free

= nuT-free

= SoY-free

= riCe-free

= Corn-free

The best butter substitutions: Earth Balance Buttery Spread & Sticks, Smart Balance 73% light buttery spread and Spectrum Organic Shortening. The best chocolate chip substitutions: Enjoy Life Foods Chocolate-Chips, Ghiradelli’s Semi-Sweet Chocolate Chips, Trader Joe’s Dairy Free Chocolate Chips and sweetened Carob Chips.

These recipes and more at www.DelightGlutenFree.com/recipes = gluTen-free

= dAirY-free

= egg-free

= nuT-free

= riCe-free

= SoY-free

= Corn-free

Pick tonight’s dinner with our allergen-free menu guide!

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Do you have an egg allergy? Our substitution’s guide offers several ways to moisten, leaven or bind recipes without eggs!

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always read labels, even if you’ve bought the same product before, as manufacturing formulations do change. Be on the lookout for “hidden allergens” & don’t rely on claims a product is wheat-free to be gluten-free. reading the ingredient list is the only way to be sure. remember: if you’re not sure of every ingredient that went into a prepared item, don’t eat it!

p.52

ENLIGHTEN

5 things you didnâ&#x20AC;&#x2122;t know about

TAPIOCA FLOUR By AlexAndrA ShimAllA, Delight AssociAte eDitor

Tapioca comes from the cassava plant, which produces green leaves and starch-rich tubers. Unknown to most, some varieties contain cyanide that needs to be cooked out until only a starch remains.

Contrary to popular belief, tapioca starch and tapioca flour are actually the same thing.

Tapioca flour is naturally low in fat, high in healthy carbohydrates, low in sodium and high in fiber.

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This ingredient is commonly used as a thickener for sauces and soups because it thickens at a lower temperature than other starches and has a neutral flavor.

Tapioca flour contains ample amounts of iron, which aids in the development and protection of bones as well as proper blood circulation.

ENLIGHTEN

ASIAN COOKING 101 Chef Katie Chin Shares Her Tips

Find Katieâ&#x20AC;&#x2122;s recipe for Mango Prawn Salad with Rice Noodles at www.delightglutenfree.com

By AlexiS olSzewSki, Delight AssociAte eDitor

Katie Chin is an Asian food expert, cookbook author, TV host and food blogger. She specializes in everyday Asian recipesâ&#x20AC;&#x201D;for people with real schedules and budgets. Her most recent cookbook, Everyday Thai Cooking, has become a best seller. Delight Gluten-Free Magazine spoke with Katie to get the 101 on Asian cooking basics. DGF: What are some staples you should always have on hand in your pantry and/or fridge for Asian cooking? 12

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Katie: Tamari, gluten-free soy sauce, fish sauce, Sriracha chili sauce, rice vinegar, rice noodles and different varieties of rice. I also like to have fresh herbs like cilantro, Thai basil, ginger, scallions and garlic. DGF: What are these ingredients typically used for in Asian cooking? Katie: Soy sauce and fish sauce replace salt in Asian dishes. These ingredients are also used as dipping sauces, in marinades and to flavor soups and stir-fry dishes. Chili sauce adds heat and it is often used as a dipping sauce or in marinades as well. Ginger is cut into slices to

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Katie Chin has been featured on numerous TV shows, including Iron Chef.

ENLIGHTEN

KATIE’S PRO ADVICE For more tips and recipes from Katie Chin, check out her cookbooks, “Everyday Chinese Cooking” and “300 Best Rice Cooker Recipes.”

flavor soups, stews and marinades. It is also minced finely and added to stir-fry recipes—you sauté the ginger in oil for 30 seconds until fragrant and then add other ingredients. Rice wine vinegar adds that sour flavor you often find in Southeast Asian cooking (which is known for its sweet, sour, salty and hot flavor components). It is also used in soups and dipping sauces (like pot sticker sauce, to give it a tart kick). In Japanese cooking, rice wine vinegar is integral to making sushi rice. DGF: What are some great “starter” dishes that people who are new to Asian cooking can try? Katie: Simple stir-fry recipes are great because they are quick and easy. Fried rice is also a good dish to start with because you can use leftover ingredients—it works best with day-old rice. (If you use rice made that day it can be clumpy.) Just add vegetables, Tamari, and you have a delicious meal in no time. Thai soups are also really fast; you can usually make one in 8 minutes. For example, you can combine coconut milk, fish sauce, hot sauce, ginger and chicken and have one delicious soup!

some egg roll wrappers and spring roll wrappers. Soy sauce, hoison sauce and oyster sauce may contain gluten as well. Many companies have gluten-free versions of these ingredients, but it is important to carefully read ingredient labels to be safe. DGF: For people who need to live gluten-free who are dining out in an Asian restaurant - do you have tips or specific questions to ask servers? Katie: I would recommend asking the restaurants to make sure to use Tamari (which is usually wheat-free) instead of soy sauce and to check if the other sauces they use are glutenfree (e.g., fish sauce, hoisin, oyster sauce etc.). Also, ask the restaurant to replace wheat-based noodles with rice noodles, and egg roll wrappers with rice wrappers, if available. A lot of Asian food is naturally gluten-free, so work with your servers to pick the best options. For more tips and recipes, check out Katie’s blog: www.thesweetandsourchronicles.com.

DGF: What are some Asian ingredients that may contain gluten? Katie: Wheat-based noodles used for lo mein or chow mein and 14

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It’s reAlly ImportAnt to WAsh rIce beFore you cook It. If you don’t, when the rice is cooking, it basically releases starch into the water making it really sticky and gummy. Use cool water to rinse the rice and repeat the process about 6 or 7 times until the water runs clear. If you do this, you will have the most fluffy and delicious rice. Invest In A rIce cooker. It makes perfect rice every time and automatically knows when rice is done. The prices range from $15 to $1,000; a lower price model can still do a great job for your everyday needs. use A Wok. It cooks food evenly and quickly. If you season a Wok correctly, you will have a naturally non-stick cooking surface. STir-fry iS all abouT the prep Work. If you are making a stir-fry dish, it is important to cut everything the same size so the ingredients cook evenly. Have all your ingredients cut and cleaned and ready to go before you start the stir-fry. buy your veGetAbles At the sAlAD bAr At the Grocery store. You can save time and money this way! Freeze your GInGer. If you are mincing a large amount of ginger, but don’t need to use all of it, flatten it in a plastic baggie and put it in the freezer. Then you can snap off more ginger whenever you need it.

What if nirvana came in bite-sized pieces? With Crunchmaster Crackers, every bite is like a little piece of paradise. Youâ&#x20AC;&#x2122;ll know what we mean the moment you taste one of our irresistibly crunchy gluten free crackers. Say Hello to your delicious new daily break.

for coupons & more visit:

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ENLIGHTEN

Asian Gadgets! What we’re playing with in Delight’s Test Kitchen! Make flavorful, gluten-free Asian dishes at home with the help of these utensils and gadgets. You will be able to make stirfry, sushi and much more! By SAllY PiCkle, Delight AssociAte eDitor

Zojirushi Neuro Fuzzy® Rice Cooker & Warmer Use this machine to make perfect rice every time. Settings include: white (regular/sushi, softer or harder), mixed, porridge, sweet, semi-brown, brown, rinse-free and quick cooking. It makes 10 cups of cooked rice! $260.00 www.zojirushi.com

Joseph Joseph Scoop™ Plus Who doesn’t love fried dumplings? Use this utensil to scoop, drain and serve dumplings right from the hot pan. Or, use it to easily scoop out rice noodles. $9.00 www.josephjoseph.com

Littledeer Wok Paddle

OXO V-Blade Mandoline

This handcrafted wok paddle is the ultimate cooking utensil for stirfrying! Made with solid North American maple, this paddle will help you mix all the stir-fry ingredients in your wok. It has a long handle that will help keep your hands away from the hot sizzling pan. $24.00 www.littledeer.ca

Slice fruits and vegetables with ease using this Vblade mandolin. It has four blades and a simple height adjuster to make straight slices, crinkle cuts and julienne strips in a variety of thicknesses. We love making Cucumber Rolls with it! $39.99 www.oxo.com

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IMUSA Sushi Rolling Set Create your own sushi with this 3-piece bamboo sushi rolling set that includes a rolling mat, chopsticks and paddle. This set makes it easy to roll up some sushi for a sushi feast at home! $8.99 www.imusausa.com

6-Compartment Yumbox Bento Boxes Pack your kids healthy lunches they will love using a Yumbox Bento Box. The box includes a tray insert with five ½ cup portions of the key food groups plus a dip/treat well.Yumbox’s unique single lid seals all food wells individually. Comes in a variety of fun colors! $28.00 www.yumboxlunch.com

Tovolo Magnetic Tri-Peeler This Tri-Peeler is perfect for peeling vegetables for stir-fry or other Asianinspired dishes. The peeler includes a julienne blade, serrated blade and straight blade. The magnetic handles hold the peelers together for compact storage. Dishwasher safe. $12.00 www.amazon.com/Tovolo

Le Creuset Cast-Iron Wok with Glass Lid Whip up a delicious chicken and broccoli stir-fry in no time. This authentic wok is made of enameled cast iron and is designed to distribute heat evenly across the cooking surface. Its smooth, slightly curved interior is ideal for stir-frying fresh ingredients. $280.00 www.lecreuset.com

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Your relationship with your protein bar should start with your tastebuds.

From Elisabeth Hasselbeck

Chocolate Caramel Bliss • Only 120 Calories • Gluten-Free • 7g Protein

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Book review

BY SALLY PiCKLE, delighT ASSoCiATe ediTor

SPICING IT UP Satisfy those cravings for ďŹ&#x201A;avorful gluten-free Asian food with this cookbook 18

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For those with celiac disease or a sensitivity to gluten, Asian food can be challenging to make because many staple ingredients like wheat-based noodles, soy sauce and some brands of oyster sauce contain gluten. Lucky for us, “The Gluten-Free Asian Kitchen” by Laura B. Russell is full of gluten-free Asian recipes that will satisfy all your cravings for noodles, dumplings, pot stickers and more! As a former associate editor of Food & Wine magazine, Laura knows how to put together delicious, easy-to-follow recipes. The cookbook contains mouthwatering, foolproof dishes like Gingery Pork Pot Stickers and Korean Green Onion Pancakes that will make your family excited for dinner. In fact, you will want to cook every recipe in the book—I did! Laura also provides helpful tips on how to cook Asian dinners using fresh glutenfree ingredients. In the beginning of the cookbook, she includes a table, “Identifying Sources of Gluten in Common Asian Ingredients,” which guides you through ingredients that contain gluten, why, and how to make appropriate substitutions. From there, she includes pages worth of reading on how to stock a gluten-free Asian kitchen with essential ingredients as well as tips on techniques and equipment to use. As I cooked my way through this cookbook, I couldn’t get enough of it! Every recipe was outstanding and fun to prepare. The Roasted Pork Meatballs made an outstanding party appetizer. I served them with the Nuoc Cham sauce and could not stop eating them. I also served the Salad Rolls with Crab and Spicy Mango Sauce. Don’t let the rice paper intimidate you! It was easy to follow her directions and the outcome was worth it! I devoured the Red Curry Soup with Chicken and Rice Noodles. It was the perfect onedish meal that left me satisfied. I think next time I will try it with shrimp! I am adding the Braised Tofu in Mushroom Sauce to my weekly recipe rotation. My whole family loved it. The bottom line is you will not be disappointed with this cookbook. I hope you enjoy cooking and eating your way through it as much as I did. I had to share the Braised Tofu in Mushroom Sauce recipe from the book – it will knock your socks off! <

Red Curry Soup with Chicken and Rice Noodles

Braised Tofu in Mushroom Sauce

1. Put the potato starch on a small plate. Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat.

yIeLD: 4 servIngs gLuTen-Free, DaIry-Free, egg-Free, nuT-Free, rIceFree, cOrn-Free

¼ cup potato starch 2½ tablespoons vegetable oil, divided 1 pound firm tofu, cut into 11/2-inch by 1/2-inch cubes, drained on paper towels for 15 minutes Salt Freshly ground black pepper 3 cloves garlic, minced 1 tablespoon minced fresh ginger ¼ pound shiitake mushrooms, thinly sliced ¼ pound green beans, cut into 1/2-inch lengths 1 tablespoon gluten-free soy sauce or tamari 1 tablespoon sake or dry sherry ½ teaspoon sugar 1 cup gluten-free mushroom broth Red jalapeño chile, thinly sliced, for serving

2. season the tofu with salt and pepper and then dip the two larger sides of each tofu cube into the potato starch, tapping off any excess. (Discard the potato starch left on the plate.) add the tofu to the pan and cook until lightly golden, 2 to 3 minutes per side. Transfer the tofu to a plate. Wipe out the pan. 3. In the same pan, heat the remaining 11/2 tablespoons oil over medium heat. add the garlic and ginger and cook until fragrant, about 1 minute. add the mushrooms and green beans and cook, stirring occasionally, until the mushrooms soften, about 3 minutes. stir in the soy sauce, sake and sugar. add the mushroom broth and bring to a simmer. 4. return the tofu cubes to the pan. cover the pan and simmer gently, turning the tofu once, until heated through, 10 to 15 minutes. sprinkle with jalapeño.

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ENLIGHTEN

Book review

LET US Eat CAKE By AndreA neuSner, DeLIgHT cOnTrIBuTOr

Catherine Ruehle and Sarah Scheffel teamed up for a gorgeous cookbook, adorably called “Let Us ALL eAt CAke.” The book contains page after page of luscious looking cakes. The book sat in my kitchen for a week or so before my family started begging me to produce some of the recipes. I reminded them that the photos were professionally baked, styled and beautifully lit. I would faithfully duplicate the recipes to the best of my ability, but the results would not look as good as the photos in the book, or so I thought!

between layers of light lemon flavored cake is a tangy lemon curd—an almost neon shade of yellow. Covering all of this is lemonflavored buttercream. It was truly striking when cut open. Another visually dramatic dessert was the soUthern CoConUt CAke. I was amazed this beauty came from my kitchen! The coconut flavor was subtle, but the

The BUttermiLk BUndt CAke was a simple looking dessert, at least according to my frosting loving kids. However, we were all very happy with the flavor and texture of the bundt cake. Add some fresh fruit (Ruehle and Scheffel recommend peaches) and you have a very fine ending to a meal or (shh…don’t tell) breakfast. There is something so satisfying about creating a huge sheet cake that can feed the neighborhood. The texAs sheet CAke makes a whopping 24 servings. I baked this on a night that I invited a bunch of guests over, but was unsure exactly how many people would turn up. This shiny, chocolaty cake fed the crowd (yes, it turned into a crowd!) that showed up for dinner. The chocolate icing is made in a saucepan, and is poured over cake still warm from the oven. My guests were thrilled. The award for most beautiful cake goes to the tripLe Lemon CAke. Sandwiched

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texture of the coconut flavored cake, coconut buttercream frosting and toasted coconut topping made this an over the top treat. To my utter surprise, my homemade cakes looked close to the stunning photographs in the book. The cakes were all delicious and quite beautiful. As the title suggests, we will definitely all be eating cake! <

. r a e a s i d M E â&#x20AC;&#x2122; H C WAT

NOTHING UP OUR SLEEVES. EVERYTHING FROM OUR HEARTS. At King Arthur Flour, we believe no one should ever have to miss out. OurÂ new Gluten-Free All-Purpose Baking Mix brings back the recipes you love with the taste and texture you remember. Biscuits so light, pancakes so fluffy, cupcakes so incredibly deliciousâ&#x20AC;&#x201D; gluten-free diet orÂ not, everyone will beÂ amazed.

Discover great recipes and gluten-free products at kingarthurflour.com/glutenfree

ENLIGHTEN

’ s d i K er! rn

or Tips f & s t c odu s ite Pr Familie & Favor s t n Pare Kids,

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PUNCH UP LUNCH

ENLIGHTEN

with bento boxes, you Can Make your kids healthy lunches — with style By anDrea neusner, Delight contriButor

Are you and your kids tired of “brown bagging” lunch? Try mixing things up by packing lunch in a bento box. Bento boxes are traditionally Japanese, but now are widely available and come in lots of colors and shapes. They are a fun way to pack lunch and children love them. For fussy eaters, the individual compartments keep the different foods separate, which is a pet peeve of many youngsters.

Bento boxes are also environmentally friendly, since there is no need for disposable containers or bags. They are great for kids who don’t like to eat traditional sandwiches and they cut down on mess. You can fill them the Japanese way, with fish, rice and vegetables, or use your imagination and broaden your kids’ choices. Most bento boxes are safe for thick sauces like ketchup, but not for liquids.

Bento Box Menus Menu 1 Hot dog (cut up) Ketchup Blueberries Baby carrots Gluten-free crackers Chocolate square

Menu 2 Turkey rolls (turkey/cheese) Mustard Strawberries Grape tomatoes Gluten-free pretzels Cookies

OUR FAVORITE BENTO BOXES

Menu 3 Hard boiled eggs Creamy salad dressing Celery sticks Cut up pear Gluten-free bagel chips Chocolate kisses

Menu 4

Potterybarnkids.com

Yumboxlunch.com

Pottery barn makes 5-container, dishwasher safe Spencer Bento Boxes that fit in their traditional lunch bags. They are available in pink, navy, lavender, green and turquoise.

These are dishwasher safe and are available in either four or six compartments. They come in lots of fun, bright colors.

Caprese toothpicks (mozzarella ball/ grape tomato/basil) Grapes Gluten-free crackers Chocolate pudding cup

Menu 5 Blacks beans/rice Salsa Corn tortilla chips Sliced avocado Mandarin oranges Applesauce

Menu 6 En.bentoandco.com

Laptoplunches.com

Bento and Co has dozens of bento box styles with tons of shapes and fun characters for kids.

Laptop lunches are made in the USA, are dishwasher safe and contain no lead, BPA, Phthalates or PVC.

French toast sticks Yogurt dip Apple slices Popcorn Rice pudding

dELIGHTGLuTEN fr EE.com M ay-june 2015

ENLIGHTEN

YOUR ASIAN PRODUCT GUIDE don’t know where to start? here’s everything you need to know to get going! Crackers Asian Gourmet offers gluten-free rice crackers in a variety of flavors including Plain, Sesame, Cheese, Seaweed, BBQ, Sea Salt & Lime and Sundried Tomato. www.haddonhouse.com

KA-ME sells gluten-free rice crackers available in the following flavors: Original, Black Sesame & Soy, Cheese, 24

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Seaweed, Sesame and Wasabi. Mini rice crackers are also available. www.kame.com

San-J has glutenfree brown rice crackers in four flavors: Tamari Plain, Tamari Brown Rice Sesame,

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Tamari Black Sesame and Teriyaki Sesame. www.san-j.com

Condiments/Simmer Sauces Huy Fong Foods is best known for its Sriracha chili sauce. Chili garlic sauce and Sambal Oelek chili paste are also available. www.huyfong.com

ENLIGHTEN

San-J sells a wide variety of glutenfree Asian products including Tamari Soy Sauces (also available in Organic and Reduced Sodium); Asian cooking sauces (Thai Peanut, Szechuan, Teriyaki, Sweet & Tangy, Asian BBQ, Orange and Mongolian); and salad dressings (Tamari Sesame, Tamari Peanut and Tamari Ginger). www.san-j. com

Lee Kum Kee makes a variety of sauces and oils that are gluten-free including plum sauce; hoison sauce; Sriracha chili sauce, mayo and ketchup; oyster sauce; and sesame oil. usa.lkk.com/en/

Kikkoman offers gluten-free sauces including soy sauce, tamari soy sauce and teriyaki marinade and sauce. Togo gluten-free soy sauce packets are also available. www.kikkomanusa.com

Taste of India Simmer Sauces provide a quick and convenient way to enjoy traditional authentic Indian recipes. There are 11 sauces now availableâ&#x20AC;&#x201D; ranging from Tikka Masala and Mango Chicken to Bengal Fish Curry and Navrattan Vegetable Korma. www.tasteofindiafoods.com

Thai Kitchen makes Fish Sauce, Peanut Satay Sauce, Original Pad Thai Sauce and a variety of chili sauces including Sweet Red Chili Sauce, Pineapple Chili Sauce, Spicy Thai Chili Sauce, Thai Chili Ginger Sauce, Spicy Mango Chili Sauce, Peanut Satay Sauce and Original Pad Thai Sauce. Red, Roasted Red and Green Chili pastes are also available. www.thaikitchen.com

King Soba sells organic, glutenfree noodles made from a variety of ingredients including black rice, brown rice, buckwheat, millet, pumpkin and Thai rice. Fair trade Pad Thai noodles and Vermicelli are also available. www.kingsoba.com

Thai Kitchen makes a range of glutenfree rice noodles including brown rice, purple corn and rice, red rice, stir-fry and thin rice noodles. www.thaikitchen.com

Noodles Annie Chunâ&#x20AC;&#x2122;s offers gluten-free rice noodles. Products include Maifun Brown Rice noodles, Maifun Rice noodles, Pad Thai Brown Rice noodles and Pad Thai Rice noodles. www.anniechun.com

Explore Asian has a line of glutenfree, organic Jasmine Rice noodles. Products include Pad Thai and Vermicelli, which are made from either red rice or brown rice. www.explore-asian.com

KA-ME makes Bean Thread noodles (known as cellophane noodles) and Rice Sticks (Maifun noodles). www.kame.com

Rice Thai Kitchen makes 100% pure Thai jasmine rice that is combined with exotic herbs and spices. www.thaikitchen.com

Mahatma sells both Thai Jasmine and Basmati rice. www.mahatmarice.com

Lundberg sells a variety of rices including: Organic California Brown Basmati, Brown Jasmine, White Basmati, White Jasmine and Sushi rice. www.lundberg.com

Uncle Bens now offers Jasmine Rice, which cooks in just 10 minutes. www.unclebens.com

dELIGHTGLuTEN fr EE.com M ay-june 2015

INduLGE

what’s in Season today? Leeks & Blueberries

By Jennifer dunlAP, Delight contriButor

Blueberries are bursting with nutrients like antioxidants, vitamins K and C and fiber. Grown mostly in North America, the highbush blueberry is worth finding a pick-your-own farm for during the season. The berries are abundant and easy to store after harvest. They can be placed unwashed in plastic zip lock bags and frozen for smoothies and desserts, cooked down for sweet jams or sauces like barbeque, and dried to mix into snacks and dishes throughout the year. Leeks are written about in the bible as part of an Egyptian meal. Leeks are in the same family as onions and garlic, but have a milder flavor within their tightly wound white stalk. They are packed with vitamins K, B6, C, folate and iron as well as many more nutrients. The dark green leaves are too tough to eat, but can be used to flavor stocks and sauces.

Braised Leeks

yIeLD: 4 servIngs gLuTen-Free, egg-Free, sOy-Free, nuT-Free, rIce-Free, cOrn-Free

Braising the leeks results in a light, buttery-like consistency that is good to combine with a delicate fish. 1½ pounds of leeks ½ cup low-sodium chicken stock ½ cup dry white wine 1 tablespoon unsalted butter 5 sprigs fresh thyme 1/8 teaspoon salt 1/8 teaspoon black pepper 1. Trim the roots and dark green parts from the leeks and discard. 2. cut the leeks in half lengthwise, place in a colander and wash under running water gently opening folds of leeks to wash out dirt in the folds. Keep the leeks intact, let drain for a few minutes after rinsing. 3. In a large saucepan, add the chicken stock, white wine, butter, thyme, salt and pepper. Bring to low-medium heat and whisk butter into liquid when melted. 4. nestle the leeks into the pan cut side down. cover and simmer for 15 minutes. 5. remove lid and cook until liquid has almost evaporated, an additional 5 to 10 minutes. 6. remove leeks from the pan, add salt and pepper to taste and serve with additional butter. 26

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nuTrITIOn Per servIng: caLOrIes: 160, FaT: 4g, saTuraTeD FaT: 2g, cHOLesTerOL: 10Mg, sODIuM: 340Mg, carBOHyDraTes: 26g, FIBer: 3g, sugars: 7g, PrOTeIn: 3g

Meet our new Blueberry Cobbler Nut Crunch Snack!

Leek Gratin

yIeLD: 4 servIngs gLuTen-Free, egg-Free, sOy-Free, nuT-Free, rIce-Free, cOrn-Free

did you know? Blueberries have one of the highest antioxidant capacities of all fruits and vegetables. Leeks are part of the onion family, but have a sweeter more subtle flavor. Blueberries are low in fat and sodium and have just 80 calories per cup.

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A new take on a gratin dish that features leeks. it is versatile and goes perfectly with roasted meats or fish. ½ cup half-and-half ¼ cup crème fraiche 2 tablespoons minced dried porcini mushrooms ¼ teaspoon minced garlic ½ cup finely shredded Gruyere cheese, divided ¼ teaspoon salt 1/8 teaspoon black pepper 5 cups sliced leeks (white and light green only), sliced in 1-inch pieces, washed

2. In a large oven-proof saucepan, whisk together the halfand-half, crème fraiche, dried porcini mushrooms, minced garlic, 1/4 cup gruyere cheese, salt and pepper. 3. add the leeks and add to the saucepan. Bring the pan to low-medium heat and cook for 7 minutes. 4. remove from heat and sprinkle the top with the rest of the gruyere cheese.

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5. Place the pan in the oven and cook for 10 minutes. remove from the oven and serve hot.

DelightGlutenFree

Available in six delicious flavors

1. Preheat oven to 400 degrees F.

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A delicious mix of nuts, certified gluten free oats and bits of dried fruit. This good for you snack is sure to make your taste buds happy.

Limited Time Offer: Free shipping with every order that includes Nut Crunch on

bakeryonmain.com

nuTrITIOn Per servIng: caLOrIes: 230, FaT: 14g, saTuraTeD FaT: 8g, cHOLesTerOL: 40Mg, sODIuM: 290Mg, carBOHyDraTes: 20g, FIBer: 3g, sugars: 6g, PrOTeIn: 8g

these recipes and MORE www.delightglutenfree.com

#crunchsmartcrunchhappy

INduLGE

Blueberry Ginger Jam yIeLD: 1 cuP

gLuTen-Free, egg-Free, sOy-Free, nuT-Free, rIce-Free, cOrn-Free

spread this jam on toast or place a dollop on top of a goat cheese spread on a cracker. 1 cup blueberries 2 tablespoons freshly squeezed orange juice 1 teaspoon freshly squeezed lemon juice 2 tablespoons honey, plus more to taste 1 teaspoon grated orange zest 他 teaspoon freshly grated ginger Pinch of salt 1. In a small pot, combine blueberries, orange juice, lemon juice and honey. Bring mixture to a boil and cook for 5 minutes, covered. 2. remove lid, stir in orange zest, ginger and salt. Whisk together, reduce heat to simmer and cook 15 to 20 minutes until the blueberry mixture thickens. 3. add more honey to reach desired sweetness. 4. remove from heat and pour the jam into a container. Let cool completely, cover with a lid and refrigerate for up to a week. nuTrITIOn Per servIng: caLOrIes: 230, FaT: 1g, saTuraTeD FaT: 0g, cHOLesTerOL: 0Mg, sODIuM: 300Mg, carBOHyDraTes: 60g, FIBer: 4g, sugars: 50g, PrOTeIn: 1g

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INduLGE

Blueberry-Zinfandel Vanilla Cream Pie yIeLD: 6 servIngs

“Buying your fresh fruits and vegetables at your local farmer’s market will not only help keep your budget in check and support the local economy, but it will also ensure that you’re buying the best, most nutrient-dense produce in town.”

gLuTen-Free, egg-Free, sOy-Free, nuT-Free

The classic combination of berries and cream are enhanced with a zinfandel wine sauce. 1 9-inch prepared gluten-free pie crust 2-inch vanilla bean ½ cup zinfandel or other fruity red wine 2-inch cinnamon stick ¼ teaspoon freshly grated nutmeg 3 2-inch strips of orange zest 3 tablespoons sugar 1 teaspoon cool water 1 teaspoon cornstarch 2 cups of fresh blueberries, washed & dried ¼ cup heavy whipping cream ½ cup crème fraiche 8 ounces mascarpone ¼ cup sugar 1/8 teaspoon salt 1 tablespoon freshly squeezed lemon juice 2 teaspoons pure vanilla extract 1. Prepare pie crust according to package directions for a no bake pie and let cool completely before filling. 2. cut vanilla bean vertically and scrape the insides into a saucepan along with the vanilla bean. 3. add the zinfandel, cinnamon stick, nutmeg, orange zest and sugar to the saucepan. Heat over medium heat and whisk ingredients until sugar dissolves. Let mixture simmer for 2 to 3 minutes. 4. In a small bowl, stir together water and cornstarch and pour into the wine mixture. cook another 2 to 3 minutes until the sauce thickens, there should be ¾ cup of sauce left. 5. remove vanilla bean, cinnamon stick and orange zest from the wine mixture and take the wine sauce off of the heat. stir in the blueberries, set aside and let cool completely. 6. use a standing or handheld mixer to beat together the whipping cream, crème fraiche, mascarpone, sugar, salt, lemon juice and vanilla extract. Whip for about 3 to 5 minutes or until you have the consistency of whipped cream. 7. evenly spread the cream filling into the pie crust and then pour the blueberry mixture and liquid on top using a rubber spatula. 8. cover the pie with plastic wrap and refrigerate for at least one hour prior to serving. nuTrITIOn Per servIng: caLOrIes: 1030, FaT: 39g, saTuraTeD FaT: 19g, cHOLesTerOL: 80Mg, sODIuM: 250Mg, carBOHyDraTes: 158g, FIBer: 18g, sugars: 123g, PrOTeIn: 6g

dELIGHTGLuTEN fr EE.com M ay-june 2015

INduLGE

glutEn-frEE rice & Noodles From Around the World By JAniCe CueVAS, FooD & Photo eDitor

Arroz con Pollo yIeLD: 10 servIngs

gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, nuT-Free, cOrn-Free

2 cups chicken broth 1 tablespoon annatto seeds 3 tablespoons olive oil 2 garlic cloves, finely minced 1 cup sweet yellow onion, finely chopped ¼ cup fresh cilantro leaves, finely minced 1½ cups cubed uncooked chicken, seasoned to taste 1 ½ cups water 2 cups white rice 1 cup frozen peas and carrots 2 tablespoons pimentos, finely minced 2 tablespoons green olives, sliced ½ teaspoon dried oregano 1. In a large saucepot, bring chicken broth to a boil. add the annatto seeds and boil for 5 minutes. remove from heat and use a strainer to remove the annatto seeds. set broth aside. 2. In a large pot, heat olive oil over medium heat. add garlic and cook until fragrant, about 1 minute. add the onions and cook until translucent, about 3 to 5 minutes. add the cilantro and cubed chicken and cook until juices run clear. 3. Pour the broth and 1 ½ cups water into the pot. add the rice, peas and carrots, pimentos, green olives and oregano. Bring to a boil and cover the pot. reduce heat to low and cook until the rice has absorbed all the liquid, about 20 to 30 minutes. serve immediately.

A taste of

pUerto riCo

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nuTrITIOn Per servIng: caLOrIes: 160, FaT: 7g, saTuraTeD FaT: 1g, cHOLesTerOL: 20Mg, sODIuM: 400Mg, carBOHyDraTes: 16g, FIBer: 2g, sugars: 1g, PrOTeIn: 9g

On the Menu

arroz con pollo (puerto rico) Greek pasta salad (greece) Moros y Cristianos (Cuba) Thai peanut noodles (thailand) Vegetable Fried rice (China)

INduLGE Delight created a diverse menu of rice and noodle dishes inspired by Puerto Rico, Greece, Cuba, Thailand and China. We included Arroz con Pollo, a flavorful chicken and rice dish; Greek Pasta Salad, brown rice pasta mixed with fresh vegetables; Moros y Cristianos, a Cuban black bean and rice recipe; Thai Peanut Noodles, rice pasta with broccoli, edamame and red bell peppers in a peanut sauce; and Vegetable Fried Rice, a classic Chinese Dish. These recipes are perfect to serve for lunch or dinner!

Greek Pasta Salad yIeLD: 10 servIngs

gLuTen-Free, egg-Free, sOy-Free, nuT-Free

1 (12 ounce) package gluten-free pasta spirals 2 cups cucumber, quartered 1 cup matchstick carrots ½ cup black olives, sliced ½ cup plum tomato, finely chopped ½ cup red onion, finely chopped ¼ cup crumbled feta cheese, plus more if desired 4 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and pepper, to taste

Not all gluten-free pasta works well cold. We suggest using a pasta made with a blend of ingredients like rice and corn or one that includes quinoa.

1. cook pasta according to package instructions. 2. In a large mixing bowl, combine the cooked pasta, cucumber, carrots, olives, tomato, onion and feta cheese. carefully toss until well combined. 3. In a separate bowl, whisk olive oil and balsamic vinegar together. Drizzle over the salad and toss until evenly coated. add salt and pepper to taste. 4. serve immediately or store in the refrigerator until ready to serve. nuTrITIOn Per servIng: caLOrIes: 220, FaT: 8g, saTuraTeD FaT: 1.5g, cHOLesTerOL: 5Mg, sODIuM: 100Mg, carBOHyDraTes: 31g, FIBer: 2g, sugars: 3g, PrOTeIn: 4g

A taste of

greeCe

these recipes and MORE www.delightglutenfree.com

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INduLGE

these recipes and MORE www.delightglutenfree.com

Moros y Cristianos yIeLD: 6-8 servIngs

gLuTen-Free, DaIry-Free, egg-Free, sOyFree, nuT-Free, cOrn-Free

A very traditional cuban dish bursting with flavor! it takes some time to prepare, but it is worth the eﬀort! 1 (12 ounce) package black beans, rinsed 10 cups water, divided 1 cup green bell pepper, finely chopped 1 cup sweet yellow onion, finely chopped ¼ cup burgundy cooking wine ¼ cup ham, finely diced 2 bay leaves 2 garlic cloves, finely minced 2 tablespoons olive oil 1 teaspoon granulated sugar 1 teaspoon salt, plus more to taste ½ teaspoon dried oregano ¼ teaspoon ground cumin ⅛ teaspoon ground black pepper 6 cups white rice, cooked ¼ cup fresh cilantro leaves, finely minced (optional) 1. Bring 5 cups water to a boil in a large pot. add the beans, boil for 2 minutes and cover the pot. remove from heat and let stand for 1 hour. Drain the water. 2. return pot to the stove over medium-high heat. add the remaining 5 cups water, bell pepper, onion, cooking wine, ham, bay leaves, garlic, olive oil, sugar, salt, oregano, cumin and ground pepper. cook for 20 to 40 minutes, stirring occasionally, until most of the liquid has evaporated. remove bay leaves. 3. scoop 1 cup of beans and transfer to a bowl. Mash with a fork and return to pot. cook an additional 10 to 15 minutes, stirring occasionally.

Thai Peanut Noodles with Broccoli, Edamame & Red Bell Pepper yIeLD: 6 servIngs

gLuTen-Free, DaIry-Free, egg-Free, cOrnFree

looking for the perfect weeknight dish? look no further! These Thai noodles made with a gluten-free peanut sauce will have you coming back for seconds! 1 (8 ounce) package gluten-free rice fettuccini pasta ⅓ cup creamy peanut butter 2 tablespoons gluten-free soy sauce 1 tablespoon brown sugar 1 tablespoon rice vinegar 1 tablespoon sesame oil 2 cups frozen broccoli florets ⅔ cup frozen edamame ⅓ cup red bell pepper, finely chopped 1. cook pasta according to package instructions. return noodles to pot and set aside. 2. In a small saucepot, heat peanut butter over medium-low heat, whisking constantly, until smooth. add the soy sauce, brown sugar, rice vinegar and sesame oil. Whisk until combined thoroughly, remove from heat and set aside. 3. return the pot with the noodles to the stove over medium-low heat. add the peanut sauce and toss until evenly coated. add the broccoli, edamame and bell pepper. Toss and cook until vegetables are soft, about 10 minutes. serve immediately. nuTrITIOn Per servIng: caLOrIes: 280, FaT: 11g, saTuraTeD FaT: 1g, cHOLesTerOL: 0Mg, sODIuM: 380Mg, carBOHyDraTes: 38g, FIBer: 4g, sugars: 4g, PrOTeIn: 8g

4. serve over white rice and garnish with cilantro if desired. nuTrITIOn Per servIng: caLOrIes: 380, FaT: 7g, saTuraTeD FaT: 1g, cHOLesTerOL: 15Mg, sODIuM: 800Mg, carBOHyDraTes: 66g, FIBer: 5g, sugars: 3g, PrOTeIn: 11g

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Vegetable Fried Rice yIeLD: 8 servIngs

gLuTen-Free, DaIry-Free, egg-Free, nuT-Free,

A relatively easy take on a chinese classic! For even more flavor, add diced ham, pork or shrimp. 3 cups water 1½ cups white rice ½ teaspoon salt 2 tablespoons canola oil 2 garlic cloves, finely minced ½ cup sweet yellow onion, finely chopped 2 tablespoons gluten-free soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 cup frozen broccoli florets 1 cup alfalfa or broccoli sprouts ¾ cup frozen peas and carrots 1 tablespoon scallions, finely minced 1. Bring water to a boil in a large pot. add the rice and sprinkle with salt. cover the pot and reduce heat to low. cook until the rice has absorbed the liquid, about 20 minutes. remove from heat and set aside. 2. In a large skillet, heat canola oil over medium heat. sauté the garlic and onion until translucent, about 3 minutes. 3. add the cooked rice, soy sauce, rice vinegar and sesame oil and sauté for 5 to 10 minutes. add the broccoli florets, sprouts, peas and carrots and scallions. cook until the vegetables are soft, about 10 minutes. serve immediately. nuTrITIOn Per servIng: caLOrIes: 160, FaT: 6g, saTuraTeD FaT: 0.5g, cHOLesTerOL: 0Mg, sODIuM: 390Mg, carBOHyDraTes: 25g, FIBer: 2g, sugars: 1g, PrOTeIn: 3g

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INduLGE

A taste of

CUBA

A taste of

thAiLAnd A taste of

ChinA

dELIGHTGLuTEN fr EE.com M ay-june 2015

INduLGE

Kiwi Strawberry Salad (Kids) yIeLD: 4 servIngs

gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, rIce-Free, cOrn-Free

KIDS’ MENU

This delightful fruit salad is simple and sweet! it can be made ahead of time and stored for later use or enjoyed right away. 2 kiwis, peeled and diced 2 cups fresh strawberries, sliced 1 tablespoon shredded coconut, unsweetened (optional) 1. In a mixing bowl, toss kiwi and strawberries together until mixed thoroughly.

Crustless Mini Quiches * Kiwi Strawberry Salad

Garlic Roasted Potatoes * Cocoa Coconut Cupcakes

Adult & Kid

FAmiLyMeaLs recipes for Mom, Dad and the kids! Two versions of each dish!

By JAniCe CueVAS, FooD & Photo eDitor Photogr APhy By JAniCe CueVAS, FooD & Photo eDitor

Crustless Feta, Spinach & Tomato Quiche * Leafy Greens with Balsamic Vinaigrette Garlic Thyme Roasted Asparagus * Cocoa Coconut Rum Cupcakes

2. Divide into serving bowls and garnish with shredded coconut, if desired. nuTrITIOn Per servIng: caLOrIes: 50, FaT: 1g, saTuraTeD FaT: 0.5g, cHOLesTerOL: 0Mg, sODIuM: 0Mg, carBOHyDraTes: 11g, FIBer: 3g, sugars: 7g, PrOTeIn: 1g

Leafy Greens with Balsamic Vinaigrette yIeLD: 4-6 servIngs

gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, nuT-Free, rIce-Free, cOrn-Free

leafy greens are tossed in a homemade balsamic vinaigrette. Agave nectar gives this vinaigrette a touch of sweetness. 1 (5 ounce) bag spring mix ¾ cup olive oil ¼ cup agave nectar ¼ cup balsamic vinegar 1 teaspoon garlic powder ⅛ teaspoon ground black pepper 1. In a mixing bowl, whisk together olive oil, agave nectar, balsamic vinegar, garlic powder and pepper until combined thoroughly. 2. Drizzle desired amount over the leafy greens and toss until evenly coated.

ADULTS’ MENU

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dELIGHTGLuTEN fr EE.com

nuTrITIOn Per servIng: caLOrIes: 370, FaT: 42g, saTuraTeD FaT: 6g, cHOLesTerOL: 0Mg, sODIuM: 35Mg, carBOHyDraTes: 2g, FIBer: 1g, sugars: 0g, PrOTeIn: 1g

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KIDS’ MENU

ADULTS’ MENU

Kids’ Crustless Mini Quiches

Adults’ Crustless Feta, Spinach & Tomato Quiche

Crustless Mini Quiches

Crustless Feta, Spinach &Tomato Quiche

gLuTen-Free, sOy-Free, nuT-Free, rIce-Free, cOrn-Free

These mini-quiches are delicious and a great way to get your kids to eat spinach!

This crustless quiche recipe is sure to please. serve it for breakfast, lunch or even dinner!

4 large eggs ¾ cup whole milk 2 cups baby spinach, chopped 1 cup shredded mozzarella cheese ½ cup sweet yellow onion, finely chopped 2 tablespoons bacon bits ⅛ teaspoon ground black pepper ⅛ teaspoon salt

4 large eggs ¾ cup whole milk 2 cups baby spinach, chopped 1 cup shredded mozzarella cheese ¾ cup plum tomato, finely chopped ½ cup sweet yellow onion, finely chopped ¼ cup crumbled feta cheese 2 tablespoons bacon bits ⅛ teaspoon ground black pepper ⅛ teaspoon salt

yIeLD: 9 servIngs

1. Preheat oven to 400 degrees F. Lightly grease a standard muffin tin and set aside. 2. In a large mixing bowl, whisk together eggs and milk. add the spinach, mozzarella, onion, bacon bits, salt and pepper. using a large spoon, mix all the ingredients until well combined. 3. Divide the mixture evenly into 9 slots on the muffin tin and bake for 30 minutes or until a toothpick inserted into the center comes out clean. serve immediately. nuTrITIOn Per servIng: caLOrIes: 90, FaT: 6g, saTuraTeD FaT: 2.5g, cHOLesTerOL: 105Mg, sODIuM: 180Mg, carBOHyDraTes: 4g, FIBer: 0g, sugars: 1g, PrOTeIn: 6g

yIeLD: 10 servIngs

1. Preheat oven to 400 degrees F. Lightly grease a 9-inch pie dish and set aside. 2. In a large mixing bowl, whisk together eggs and milk. add the spinach, mozzarella, tomato, onion, feta cheese, bacon bits, salt and pepper. using a large spoon, mix all the ingredients until well combined. 3. Pour the mixture into the baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean. serve immediately. nuTrITIOn Per servIng: caLOrIes: 100, FaT: 6g, saTuraTeD FaT: 2.5g, cHOLesTerOL: 100Mg, sODIuM: 220Mg, carBOHyDraTes: 4g, FIBer: 1g, sugars: 2g, PrOTeIn: 7g

dELIGHTGLuTEN fr EE.com M ay-june 2015

INduLGE

Garlic Roasted Potatoes

Garlic Thyme Roasted Asparagus

gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, nuT-Free, rIce-Free, cOrn-Free

These lightly seasoned potatoes make for the perfect side dish! Kids will love them and so will adults!

nothing beats freshly roasted asparagus, especially when it’s lightly seasoned with dried herbs! This is the perfect side dish for a weeknight dinner with the whole family.

yIeLD: 6-8 servIngs

3 pounds petite red potatoes, washed and quartered ⅓ cup olive oil ¼ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon ground black pepper 1. Preheat oven to 450 degrees F. Line a baking sheet with foil and grease with nonstick spray. 2. In a small bowl, whisk together olive oil, garlic powder, salt and pepper. 3. arrange the quartered potatoes on the baking sheet and drizzle with the olive oil mixture. Bake for 20 minutes and remove from oven. Toss the potatoes around on the baking sheet and return to the oven for 15 to 20 minutes until golden and crispy. serve immediately. nuTrITIOn Per servIng: caLOrIes: 310, FaT: 13g, saTuraTeD FaT: 2g, cHOLesTerOL: 0Mg, sODIuM: 125Mg, carBOHyDraTes: 45g, FIBer: 4g, sugars: 3g, PrOTeIn: 5g

yIeLD: 6-8 servIngs

1 pound asparagus, washed ⅓ cup olive oil ½ teaspoon dried thyme ¼ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon ground black pepper 1. Preheat oven to 450 degrees F. Line a baking sheet with foil and grease with nonstick spray. 2. In a small bowl, whisk together olive oil, thyme, garlic powder, salt and pepper. 3. arrange the asparagus on the baking sheet and drizzle with the olive oil mixture. Bake for 20 minutes and remove from oven. rotate the asparagus and return to the oven for 10 to 15 minutes until golden. serve immediately. nuTrITIOn Per servIng: caLOrIes: 120, FaT: 12g, saTuraTeD FaT: 2g, cHOLesTerOL: 0Mg, sODIuM: 100Mg, carBOHyDraTes: 3g, FIBer: 2g, sugars: 1g, PrOTeIn: 2g

ADULTS’ MENU

KIDS’ MENU

Kids’ Garlic Roasted Potatoes 36

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Cocoa Coconut Rum Cupcakes yIeLD: 12 servIngs gLuTen-Free

The rum adds a subtle flavor that makes these cupcakes all the more scrumptious! 1 cup gluten-free all-purpose flour ¾ cup granulated sugar ¼ cup cocoa powder ¼ cup shredded coconut, unsweetened (plus more for garnish) 2 teaspoons baking powder ½ teaspoon salt 2 eggs ¾ cup whole milk ½ cup butter, melted 1 tablespoon rum 1 teaspoon vanilla extract 1 (16 ounce) container Pillsbury Creamy Supreme Chocolate Fudge Frosting

ADULTS’ MENU

1. Preheat oven to 350 degrees F. Line a standard muffin tin with baking cups and set aside. 2. In a mixing bowl, combine gluten-free all-purpose flour, sugar, cocoa powder, shredded coconut, baking powder and salt. 3. In the bowl of a standing mixer, combine eggs, milk, butter, rum and vanilla extract and mix on medium speed until well combined. slowly add in the dry ingredients and mix thoroughly. 4. Divide mixture into the baking cups and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool. 5. Top with frosting and garnish with shredded coconut before serving. nuTrITIOn Per servIng: caLOrIes: 350, FaT: 18g, saTuraTeD FaT: 9g, cHOLesTerOL: 55Mg, sODIuM: 360Mg, carBOHyDraTes: 45g, FIBer: 4g, sugars: 33g, PrOTeIn: 5g

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Cocoa Coconut Cupcakes

1. Preheat oven to 350 degrees F. Line a standard muffin tin with baking cups and set aside.

gLuTen-Free

2. In a mixing bowl, combine gluten-free all-purpose flour, sugar, cocoa powder, shredded coconut, baking powder and salt.

yIeLD: 12 servIngs

Put a smile on your kid’s face with these cupcakes! Feel free to get creative with the chocolate morsels and create your very own designs! 1 cup gluten-free all-purpose flour ¾ cup granulated sugar ¼ cup cocoa powder ¼ cup shredded coconut, unsweetened 2 teaspoons baking powder ½ teaspoon salt 2 eggs ¾ cup whole milk ½ cup butter, melted 1 teaspoon vanilla extract 1 (16 ounce) container Pillsbury Creamy Supreme Chocolate Fudge Frosting ¼ cup white chocolate morsels

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3. In the bowl of a standing mixer, combine eggs, milk, butter and vanilla extract and mix on medium speed until well combined. slowly add in the dry ingredients and mix thoroughly. 4. Divide mixture in the baking cups and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool. 5. Top with frosting. use the white chocolate morsels to make smiley faces on the cupcakes before serving. nuTrITIOn Per servIng: caLOrIes: 370, FaT: 21g, saTuraTeD FaT: 9g, cHOLesTerOL: 60Mg, sODIuM: 390Mg, carBOHyDraTes: 45g, FIBer: 3g, sugars: 34g, PrOTeIn: 4g

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tHAILANd

On the Menu

By VAneSSA mAlTin weiSBrod, eXecutiVe eDitor Photogr APhy By JAniCe CueVAS, FooD & Photo eDitor

tom kha gai soup Crispy Cucumber and papaya salad Chicken with sweet thai basil pan seared garlic scallops Caramelized bananas

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Tom Kha Gai Soup yIeLD: 6 servIngs

gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, rIce-Free, cOrnFree

4 cups coconut milk 2 cups chicken stock 3 lemongrass stalks, white part only, chopped into 1-inch pieces 5 thin slices galangal 10 kaffir lime leaves ½ cup finely chopped shallots 1 pound boneless, skinless chicken breasts, thinly sliced 2 cup thinly sliced shitake mushrooms ¼ cup lime juice 1 tablespoon fish sauce 2 teaspoons sugar ¼ teaspoon chopped red chilies ¼ cup fresh cilantro leaves 1. In a large pot, stir together the coconut milk, chicken stock, lemongrass, galangal, kaffir lime leaves and shallots. Bring to a slow boil over medium heat. as soon as the mixture starts to boil, reduce heat to low. cover and simmer for 15 minutes. 2. add in the chicken and mushrooms and cook, stirring occasionally, for 10 to 15 minutes until the chicken is cooked through and tender.

Chicken with Sweet Thai Basil

3. add in the lime juice, fish sauce, sugar and red chilies and stir together well.

gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, nuT-Free

4. Pour into serving bowls and garnish with cilantro before serving. nuTrITIOn Per servIng: caLOrIes: 590, FaT: 42g, saTuraTeD FaT: 35g, cHOLesTerOL: 65Mg, sODIuM: 440Mg, carBOHyDraTes: 31g, FIBer: 9g, sugars: 11g, PrOTeIn: 31g

yIeLD: 4 servIngs

½ cup chicken stock 2 tablespoons gluten-free oyster sauce (Kikkoman red label) 2 tablespoons fish sauce 2 teaspoons sugar 1 teaspoon cornstarch 2 tablespoons vegetable oil 2 tablespoons finely minced garlic 1½ pounds chicken thighs, chopped into bite-sized pieces 1 sweet yellow onion, skin removed and thinly sliced ½ cup fresh sweet Thai basil leaves Steamed white rice for serving 1. In a small bowl, whisk together the chicken stock, oyster sauce, fish sauce, sugar and cornstarch. set aside. 2. Heat a large nonstick skillet over medium heat and add the vegetable oil. Once hot, add in the garlic and cook, stirring constantly for about 1 minute. add in the chicken and onions and cook, stirring constantly for 4 to 6 minutes until the chicken is browned and the onions are soft and translucent. 3. Take the reserved sauce and whisk it vigorously. Pour the sauce over the top of the chicken and cook, stirring constantly for 3 to 4 minutes until the mixture thickens.

If you’re a fan of spicy food, increase the quantity of red chilies. The recipe is written to have a small kick, so if you like a burning tongue, up the amount as desired!

4. stir in the Thai basil and serve immediately over steamed white rice. nuTrITIOn Per servIng: caLOrIes: 630, FaT: 37g, saTuraTeD FaT: 9g, cHOLesTerOL: 170Mg, sODIuM: 1140Mg, carBOHyDraTes: 38g, FIBer: 2g, sugars: 5g, PrOTeIn: 32g

dELIGHTGLuTEN fr EE.com M ay-june 2015

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Pan Seared Garlic Scallops yIeLD: 4 servIngs

PreP TIMe: 1 HOur, 10 MInuTes TOTaL TIMe: 1 HOur, 20 MInuTes gLuTen-Free, egg-Free, sOy-Free, nuT-Free, rIce-Free, cOrn-Free

5 cloves garlic ¼ cup chopped shallots 1 cup fresh cilantro leaves, rinsed and patted dry, plus more for garnish ¼ cup lime juice 1 tablespoon fish sauce 20 sea scallops, rinsed and patted dry 2 tablespoons butter 1. In the bowl of a food processor, combine the garlic, shallots, cilantro, lime juice and fish sauce. Pulse until a smooth mixture forms. 2. Place the scallops in a shallow baking dish and pour the marinade over them. cover and refrigerate for 1 hour. 3. In a large nonstick skillet, heat butter over medium-high heat. add in the scallops and cook untouched until the scallops are browned on one side and easily lifted. Flip the scallops and cook on the opposite side for 2 to 3 minutes. 4. serve garnished with freshly chopped cilantro. nuTrITIOn Per servIng: caLOrIes: 150, FaT: 7g, saTuraTeD FaT: 4g, cHOLesTerOL: 35Mg, sODIuM: 750Mg, carBOHyDraTes: 11g, FIBer: 4g, sugars: 2g, PrOTeIn: 12g

Serve the Pan Seared Garlic Scallops over steamed white or brown rice if eating as an entree. Or, serve them with toothpicks at a cocktail party!

Crispy Cucumber and Papaya Salad yIeLD: 4 servIngs

PreP TIMe: 10 MInuTes TOTaL TIMe: 10 MInuTes gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, rIce-Free, cOrn-Free

¼ cup lime juice 2 tablespoons water 1 tablespoons fish sauce 1 tablespoon sugar 1 large cucumber, ends removed and thinly sliced 1 large papaya, seeds and skin removed, and thinly sliced ¼ cup mint leaves, roughly chopped ¼ cup cilantro leaves, roughly chopped Crushed peanuts for garnish, if desired 1. In a small mixing bowl, whisk together the lime juice, water, fish sauce and sugar. set aside. 2. In a large mixing bowl, toss together the cucumber and papaya. Pour the dressing over the top of the salad and gently toss together. gently fold in the mint and cilantro before serving. 3. garnish with crushed peanuts, if desired. nuTrITIOn Per servIng: caLOrIes: 120, FaT: 0.5g, saTuraTeD FaT: 0g, cHOLesTerOL: 0Mg, sODIuM: 380Mg, carBOHyDraTes: 28g, FIBer: 4g, sugars: 20g, PrOTeIn: 2g

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Caramelized Bananas over Vanilla Ice Cream yIeLD: 6 servIngs

gLuTen-Free, egg-Free, sOy-Free, rIce-Free, cOrn-Free

5 bananas 4 tablespoons melted butter ¼ cup coconut milk 2 tablespoons lime juice ½ cup brown sugar Vanilla ice cream for serving 1. Preheat oven to 400 degrees F. spray an 8x8-inch glass baking dish with nonstick spray and set aside. 2. slice each of the bananas into pieces that are about ½-inch thick. Place the sliced bananas into the prepared baking dish. 3. In a small bowl, whisk together the melted butter, coconut milk and lime juice. Pour this mixture over the top of the bananas and gently stir to coat the bananas. 4. sprinkle the brown sugar over the top of the bananas and bake for 15 to 20 minutes until the bananas are soft and begin to brown. serve over the top of vanilla ice cream. nuTrITIOn Per servIng: caLOrIes: 520, FaT: 26g, saTuraTeD FaT: 17g, cHOLesTerOL: 70Mg, sODIuM: 135Mg, carBOHyDraTes: 69g, FIBer: 3g, sugars: 56g, PrOTeIn: 5g

THE BEST THING SINCE SLICED GLUTEN-FREE BREAD. GlutenFreeCoupons.ca helps you save on your favourite gluten-free products and discover new ones.

Sign up today and start saving money!* *Offers and discounts may vary depending on your mailing address. GlutenFreeCoupons.ca is currently available to households with a Canadian mailing address. If you are a US resident, you may register online to be added to the waiting list for future announcements about the program.

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CHINA

By Jennifer dunlAP, Delight contriButor

On the Menu

shrimp dumplings scallion pancakes steamed broccoli tamari dipping sauce Mango pudding

Tamari Dipping Sauce yIeLD: 1/4 cuP

gLuTen-Free, DaIry-Free, egg-Free, cOrn-Free

1/4 cup gluten-free Tamari 2 tablespoons toasted sesame oil 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon minced green onion, white part only 1 teaspoon rice vinegar 1 teaspoon cool water ½ teaspoon red chili pepper flakes 1 teaspoon dark brown sugar 1. In a glass measuring cup or small bowl, whisk together the Tamari, sesame oil, ginger, garlic, green onion, rice vinegar, water, red chili flakes and dark brown sugar. 2. serve with shrimp Dumplings and scallion Pancakes. nuTrITIOn Per servIng: caLOrIes: 320, FaT: 29g, saTuraTeD FaT: 4g, cHOLesTerOL: 0Mg, sODIuM: 3770Mg, carBOHyDraTes: 10g, FIBer: 0g, sugars: 4g, PrOTeIn: 6g

Shrimp Dumplings yIeLD: 1 DOzen

gLuTen-Free, DaIry-Free, egg-Free, sOyFree, nuT-Free

½ pound raw peeled & deveined shrimp, minced ¼ cup minced cremini mushrooms 2 tablespoons minced green onion, dark green parts only ½ teaspoon freshly grated ginger ¼ teaspoon minced garlic 1 teaspoon cornstarch Water Rice wrappers Pot and Steamer Basket Cooking spray 1. In a medium bowl, combine the shrimp, mushrooms, green onions, ginger, garlic and corn starch. set aside. 2. Pour water on the bottom of a large dinner plate. submerge 1 rice wrapper into the water for about 10 seconds, until soft and pliable. Place the rice wrapper onto a cutting board and slice into quarters. 3. Place one tablespoon of the shrimp mixture onto each rice wrapper quarter. Fold the corners and one rounded edge over the top of the filling. repeat with the rest of the mixture. 4. Bring a pot of water to a boil with a fitted steamer basket and lid. spray the steamer basket with cooking spray and gently place dumplings inside the basket an inch apart from each other. cover with lid and cook for 3 minutes, steaming from a high boil. 5. carefully remove the dumplings and set on a plate. repeat process until all the dumplings are cooked. serve with Tamari dipping sauce. nuTrITIOn Per servIng: caLOrIes: 50, FaT: 0g, saTuraTeD FaT: 0g, cHOLesTerOL: 40Mg, sODIuM: 230Mg, carBOHyDraTes: 7g, FIBer: 0g, sugars: 0g, PrOTeIn: 5g

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Scallion Pancakes

Steamed Broccoli

Mango Pudding

gLuTen-Free, DaIry-Free, egg-Free, sOyFree, rIce-Free, cOrn-Free

PreP TIMe: 10 MInuTes

gLuTen-Free, egg-Free, sOy-Free, nuT-Free, rIce-Free, cOrn-Free

2 cups gluten-free flour 2 teaspoons baking powder ¼ teaspoon salt ¾ cup minced green onion, white and green parts 1½ cups boiling water Cool water ¼ cup toasted sesame oil

gLuTen-Free, DaIry-Free, egg-Free, nuT-Free, cOrn-Free

yIeLD: 4 servIngs

1. In a large bowl, whisk together flour baking powder, salt and green onion. 2. add boiling water to the mixture and combine with a spatula, let cool to the touch, then combine well with hands. Form the dough into a ball, cover and let rest in the refrigerator for 15 minutes. 3. remove dough from the refrigerator and divide into four smaller balls. Flatten a ball with your hand then roll out into a circle about a ¼ of an inch thick. add a little cool water if the dough becomes too tacky. repeat with the other 3 dough balls. 4. Bring a heavy bottom skillet to mediumhigh heat. (a drop of water added to the pan should sizzle and evaporate quickly when at the right temperature.) add enough sesame oil to cover the bottom of the pan. 5. Place a scallion pancake into the pan and cook 2 to 3 minutes per side, turning when golden brown. remove pancake from the pan and repeat the process with the remaining pancakes. 6. slice each pancake into 1-inch wide strips and set on a plate. serve with Tamari Dipping sauce. nuTrITIOn Per servIng: caLOrIes: 330, FaT: 16g, saTuraTeD FaT: 2g, cHOLesTerOL: 0Mg, sODIuM: 420Mg, carBOHyDraTes: 46g, FIBer: 6g, sugars: 3g, PrOTeIn: 6g

yIeLD: 4 servIngs

yIeLD: 6 servIngs

TOTaL TIMe: 1 HOur

1 pound Chinese broccoli, Rapini/broccoli rabe or baby broccoli ¼ cup water 2 tablespoons gluten-free Tamari 2 tablespoons toasted sesame oil 1 teaspoon rice vinegar ½ teaspoon fish sauce ¾ teaspoon dark brown sugar, firmly packed ¼ teaspoon cornstarch 1 tablespoon peeled, thinly sliced ginger 2 teaspoons peeled, thinly sliced garlic

2 envelopes Knox unflavored gelatin 1 cup hot water 1 (12-ounce) can evaporated milk 1 cup sugar ½ teaspoon vanilla extract 4 cups peeled, cubed mango 2 teaspoons lime zest ¼ cup freshly squeezed lime juice ¼ teaspoons salt Lime wedges 1. Place gelatin in a large bowl and add one cup of hot water just under the boiling point. Whisk to combine and set aside.

1. Place broccoli in a large saucepan, pour in the water, cover and bring to medium heat and cook for 7 minutes.

2. In a medium saucepan, bring evaporated milk to a low simmer. add the sugar to the pan and whisk to dissolve. next, add the vanilla extract and the cubed mango.

2. In a small bowl, whisk together the Tamari, sesame oil, rice vinegar, fish sauce, dark brown sugar and cornstarch. Then, stir in the ginger and garlic.

3. Partially cover the pan and cook on low for 10 minutes. remove from heat and whisk in the lime juice, lime zest and salt. cool the mixture for 10 minutes prior to blending.

3. uncover the broccoli and cook until water has almost evaporated, then stir in the Tamari mixture and cook an additional 2 minutes.

4. Pour the mixture into a blender and blend on high until thoroughly combined.

4. Plate and serve. nuTrITIOn Per servIng: caLOrIes: 100, FaT: 8g, saTuraTeD FaT: 1g, cHOLesTerOL: 0Mg, sODIuM: 540Mg, carBOHyDraTes: 6g, FIBer: 3g, sugars: 2g, PrOTeIn: 2g

5. Place a fine mesh sieve over the bowl with the gelatin mixture and pour the blended mango mixture through the sieve and into the gelatin mixture. Whisk together and then divide into six 8-ounce ramekins or pour into a 9x13-inch baking pan. 6. cover the pudding and refrigerate for 30 minutes or until firmly set. 7. If using a baking pan, cut into squares and serve with lime wedges. nuTrITIOn Per servIng: caLOrIes: 310, FaT: 5g, saTuraTeD FaT: 3g, cHOLesTerOL: 20Mg, sODIuM: 170Mg, carBOHyDraTes: 62g, FIBer: 3g, sugars: 59g, PrOTeIn: 8g

dELIGHTGLuTEN fr EE.com M ay-june 2015

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inspirEd AsiAn flavors

deSSertS

On the Menu

thai sticky rice with Coconut & Mango Citrusy almond Cookies vanilla green tea Cupcakes sago pudding with Coconut, honeydew and spices

M ay-june 2015

dELIGHTGLuTEN fr EE.com

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Thai Sticky Rice with Coconut & Mangoes

Citrusy Almond Cookies

gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, cOrn-Free

gLuTen-Free, DaIry-Free, sOy-Free, rIce-Free, cOrn-Free

sweet coconut rice served over ripe mangoes and topped with black sesame seeds. it’s no wonder this dish is so popular!

1 cup almond butter ¼ cup almond meal ¼ cup shredded coconut, unsweetened ½ teaspoon cream of tartar ¼ teaspoon baking soda 1 egg, lightly beaten ⅓ cup pure maple syrup 1 tablespoon orange zest ½ tablespoon fresh orange juice ¼ cup slivered almonds

yIeLD: 6-8 servIngs

2 cups water 1 cup jasmine rice 1 cup coconut milk, unsweetened ¼ cup shredded coconut, unsweetened ¼ cup granulated sugar ½ teaspoon salt 2-3 ripe mangoes, peeled, seed removed and cubed Black sesame seeds, for garnish (optional) 1. Bring water to a boil in a large saucepot. add the rice, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until water has been fully absorbed. 2. Once the rice is fully cooked, add the coconut milk, shredded coconut, granulated sugar and salt. cook an additional 10 minutes, stirring occasionally, until the rice has absorbed the coconut milk.

yIeLD: 18 servIngs

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 2. In a large bowl, combine almond butter, almond meal, shredded coconut, cream of tartar and baking soda. Mix thoroughly, adding the egg, maple syrup, orange zest and orange juice.

3. Layer the cubed mangoes and cooked rice on dessert plates. garnish with black sesame seeds if desired and serve immediately.

3. Drop heaping tablespoons of the batter onto the prepared baking sheet. slightly press the slivered almonds onto the cookies and bake for 20 minutes or until golden. remove from oven and let cool before serving.

nuTrITIOn Per servIng: caLOrIes: 360, FaT: 13g, saTuraTeD FaT: 11g, cHOLesTerOL: 0Mg, sODIuM: 210Mg, carBOHyDraTes: 60g, FIBer: 4g, sugars: 32g, PrOTeIn: 5g

nuTrITIOn Per servIng: caLOrIes: 130, FaT: 10g, saTuraTeD FaT: 2g, cHOLesTerOL: 10Mg, sODIuM: 55Mg, carBOHyDraTes: 8g, FIBer: 2g, sugars: 5g, PrOTeIn: 4g

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Matcha green tea powder is used in these slightly sweet cupcakes.

Vanilla Green Tea Cupcakes

Sago Pudding with Coconut, Honeydew & Spices

PreP TIMe: 15 MInuTes

gLuTen-Free, DaIry-Free, egg-Free, sOy-Free, rIce-Free, cOrn-Free

TOTaL TIMe: 40 MInuTes

tapioca pearls are extremely versatile when it comes to gluten-free recipes. This dessert is very popular in Malaysia, and the spices add a unique kick!

yIeLD: 12 servIngs

gLuTen-Free

satisfy your sweet tooth with these cupcakes inspired by Asian culture. They are incredibly addicting! 1½ cups gluten-free all-purpose flour 1 cup granulated sugar ¼ cup shredded coconut, unsweetened 1 tablespoon matcha green tea powder 1 ¼ teaspoons baking powder ½ teaspoon salt 2 eggs ¾ cup butter, melted ¾ cup whole milk 1 tablespoon vanilla extract 1 (16 ounce) container Pillsbury Creamy Supreme Classic White Frosting Black sesame seeds, for garnish (optional)

3¼ cup water, divided ½ cup tapioca pearls ¼ cup granulated sugar 2½ cups honeydew, cubed ½ cup coconut milk, unsweetened ¼ cup shredded coconut, unsweetened ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1. Bring 3 cups water to a boil in a large pot. add the tapioca pearls and cook uncovered over medium heat, stirring frequently, until translucent, about 20 to 25 minutes. Do not overcook. Transfer to a bowl and set aside to cool.

1. Preheat oven to 350 degrees F. Line a muffin tin with baking cups and set aside.

2. In a small saucepot, bring the remaining ¼ cup water to a boil. add the granulated sugar and cook, whisking constantly, over medium heat until it has dissolved completely and reached a syrupy consistency. remove from heat and set aside.

2. In a large bowl, whisk together the gluten-free all-purpose flour, sugar, shredded coconut, matcha green tea powder, baking powder and salt.

3. In the bowl of a food processor, combine honeydew, coconut milk, shredded coconut, cinnamon and nutmeg. Pulse until smooth and transfer to a large mixing bowl.

3. In the bowl of a standing mixer, beat eggs, butter, milk and vanilla extract. gradually add the dry ingredients and mix until combined thoroughly.

4. add the syrup to the honeydew mixture and whisk until combined thoroughly. gently stir in the cooked tapioca pearls and transfer to pudding cups. refrigerate and allow the pudding to thicken overnight.

4. Divide batter evenly among the baking cups and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pan. 5. Top green tea cupcakes with frosting and sprinkle with sesame seeds, if desired.

yIeLD: 10 servIngs

nuTrITIOn Per servIng: caLOrIes: 410, FaT: 20g, saTuraTeD FaT: 10g, cHOLesTerOL: 65Mg, sODIuM: 350Mg, carBOHyDraTes: 56g, FIBer: 2g, sugars: 41g, PrOTeIn: 3g

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nuTrITIOn Per servIng: caLOrIes: 100, FaT: 4g, saTuraTeD FaT: 3.5g, cHOLesTerOL: 0Mg, sODIuM: 15Mg, carBOHyDraTes: 17g, FIBer: 1g, sugars: 9g, PrOTeIn: 1g

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simpLe & tAsty

semi-homemAde Featuring San-J International By VAneSSA mAlTin weiSBrod, eXecutiVe eDitor Photogr APhy By JAniCe CueVAS, FooD & Photo eDitor

San-J International is dedicated to producing premium Tamari soy sauce and other quality Asian-inspired products. Many of San-J’s products, including the Tamari soy sauce are gluten-free! In fact, San-J’s Organic Gluten Free Tamari was voted Gluten Free Awards’ best gluten free sauce five years in a row. San-J Tamari Lite 50% Less Sodium was awarded 3rd place. If you are interested in making a gluten-free Asian dish, let San-J products help you. San-J sells delicious Asian cooking sauces (Asian BBQ, Mongolian, Orange, Teriyaki, just to name a few); salad dressings (Tamari Sesame, Peanut and Ginger); rice crackers (plain and flavored) and Japanese style soups. All products except for one are gluten-free. Delight created a unique and flavorful Asian-inspired menu using many of San-J’s cooking sauces and dressings. We hope you enjoy these dishes as much as we did.

Orange Glazed Scallops & Broccoli Stir Fry yIeLD: 4 servIngs

gLuTen-Free, egg-Free, nuT-Free, cOrn-Free

2 cups Jasmine rice 3 tablespoons butter, divided 20 sea scallops, rinsed and patted dry 1 sweet yellow onion, peeled and finely chopped 1 (16 ounce) bag broccoli florets 1 (10 fluid ounce) bottle San-J orange Sauce 1. cook jasmine rice according to package instructions. set aside and keep hot until ready to serve. 2. In a large, high-sided skillet, heat 1 tablespoon butter over high heat. add in the scallops and cook untouched for about 3 to 5 minutes until the scallops easily release from the pan and are golden brown. Flip the scallops and cook an additional 3 minutes. remove from pan and set aside. 3. To the same pan, add the remaining 2 tablespoons butter and heat over medium-high heat. add in the onions and cook, stirring frequently, until the onions are soft and translucent, about 5 to 7 minutes. 4. add in the broccoli and sauté for 2 to 3 minutes. add in the entire bottle of orange sauce and bring to a simmer over medium heat. 5. add the scallops back to the pan and cook, stirring gently for 3 to 4 minutes. serve over cooked white rice. nuTrITIOn Per servIng: caLOrIes: 720, FaT: 10g, saTuraTeD FaT: 6g, cHOLesTerOL: 40Mg, sODIuM: 810Mg, carBOHyDraTes: 132g, FIBer: 3g, sugars: 46g, PrOTeIn: 18g

Featuring San-J

orange sauce

learn more about san-j at www.san-j.com dELIGHTGLuTEN fr EE.com M ay-june 2015

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Featuring San-J

Mongolian Beef Fried Rice

mongolian sauce

yIeLD: 6 servIngs

gLuTen-Free, nuT-Free

3 cups Jasmine rice 4½ cups water 6 tablespoons butter, divided 3 eggs 1½ pounds flank steak, sliced into thin strips 3 tablespoons cornstarch 1 cup finely chopped sweet yellow onion 2 cups frozen peas 4 cloves garlic, very finely minced ½ teaspoon salt ½ cup San-J Mongolian Sauce ¼ cup chopped scallions 1. In a medium-sized pot, combine rice and water. Bring to a boil, then cover and reduce heat to medium low. cook untouched for 15 to 20 minutes until the water is fully absorbed and the rice is fluffy. set aside. 2. In a large, high-sided skillet, heat 1 tablespoon of butter over medium-high heat. In a small bowl, whisk the eggs until scrambled. 50

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Pour the whisked eggs into the heated skillet and scramble until fully cooked. Transfer the cooked eggs to a plate and set aside. 3. Place the strips of flank steak into a gallon sized zip-lock bag. add in the cornstarch, seal the bag and then toss the flank steak with the starch until well coated. 4. To the same large, high-sided skillet, add 2 tablespoons of butter and melt over medium-high heat. add in the coated flank steak and cook, stirring occasionally, for about 3 to 5 minutes. add in the onions and cook, stirring frequently, until the onions are soft and translucent, about 5 additional minutes. add in the frozen peas and cook for 1 additional minute. 5. scoot all of the steak and vegetable pieces to the sides of the pan to form a hole in the middle of the ingredients. Lower the heat to low and add the remaining butter. Once the butter is melted, add in the garlic and salt and cook for 1 minute just until fragrant. 6. add in the fully cooked rice and using a wooden spoon, toss the rice with all of the ingredients. add in the san-j Mongolian sauce and cook over medium-high heat, tossing constantly, until the rice is fully incorporated. stir in the scrambled eggs and scallions and serve immediately. nuTrITIOn Per servIng: caLOrIes: 770, FaT: 22g, saTuraTeD FaT: 11g, cHOLesTerOL: 225Mg, sODIuM: 700Mg, carBOHyDraTes: 93g, FIBer: 4g, sugars: 10g, PrOTeIn: 45g

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Featuring San-J

teriyaki sauce

Tamari Ginger Mashed Sweet Potatoes yIeLD: 6 servIngs

gLuTen-Free, egg-Free, rIce-Free, cOrn-Free

4 pounds sweet potatoes 1 (13.5 ounce) can coconut milk 2 tablespoons San-J Tamari Ginger dressing 2 tablespoons brown sugar 2 tablespoons butter 2 teaspoons salt 1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with either butter or non-stick spray. 2. arrange sweet potatoes on the baking sheet and roast for 30 to 40 minutes until potatoes are soft and can easily be pierced with a fork. Once cooked, remove skin from potatoes. 3. While the potatoes are roasting, in a saucepot whisk together coconut milk, san-j Tamari ginger Dressing and brown sugar. Heat over medium heat and bring to a slow simmer. reduce heat to low and cook for 5 minutes. remove from heat. 4. Place roasted potatoes, butter and salt in a large mixing bowl. using a potato masher, mash until chunky. add in coconut milk mixture and mash until very smooth.

Chicken & Zucchini Teriyaki Pizza yIeLD: 6 servIngs

gLuTen-Free, egg-Free, nuT-Free

1 package gluten-free pizza crust mix 2 tablespoons olive oil 2 boneless, skinless chicken breasts, chopped into bite-sized pieces 2 boneless, skinless chicken thighs, chopped into bite-sized pieces 2 zucchini, ends removed and chopped into bitesized pieces 他 cup San-J Teriyaki Sauce 2 cups grated mozzarella cheese 1. Prepare the gluten-free pizza crust according to package instructions. roll out on a pizza pan and set aside. Par bake the crust if suggested on the instructions. 2. In a large skillet, heat olive oil over high heat. add in the chicken pieces and cook, stirring occasionally, until the chicken is golden brown on all sides, about 5 minutes. add in the zucchini and san-j Teriyaki sauce and cook, stirring frequently, for 3 minutes, just until the zucchini starts to soften and the sauce is hot. 3. Pour the chicken and zucchini mixture on top of the prepared pizza crust and evenly distribute across the entire crust. 4. Top with the grated mozzarella cheese and bake according to the instructions on the pizza crust mix package. nuTrITIOn Per servIng: caLOrIes: 460, FaT: 27g, saTuraTeD FaT: 9g, cHOLesTerOL: 115Mg, sODIuM: 740Mg, carBOHyDraTes: 26g, FIBer: 1g, sugars: 14g, PrOTeIn: 29g

nuTrITIOn Per servIng: caLOrIes: 160, FaT: 14g, saTuraTeD FaT: 13g, cHOLesTerOL: 10Mg, sODIuM: 980Mg, carBOHyDraTes: 84g, FIBer: 9g, sugars: 23g, PrOTeIn: 6g

Featuring San-J tamari ginger dressing

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INduLGE

Chilled Chicken Meatball Salad with Mango, Cilantro and Cucumbers yIeLD: 8 servIngs

gLuTen-Free, DaIry-Free, nuT-Free, cOrn-Free

For the Meatballs 1 cup white rice 4 cloves garlic, peeled 3 shallots, peeled ½ cup fresh cilantro leaves, washed and patted dry 1 pound ground chicken 2 eggs 1½ tablespoons fish sauce 1 tablespoon sweet red chili sauce 1 teaspoon grated lime zest 2 teaspoons salt ½ teaspoon black pepper Vegetable oil for frying For the Dressing & salad ¼ cup sweet red chili sauce 2 tablespoons lime juice 1 tablespoon rice vinegar 2 tablespoons gluten-free San-J Tamari Lite 2 teaspoons sesame oil 1 mango, peeled, seeded and chopped into short matchstick slices 1 cucumber, ends removed and finely chopped 1 cup fresh cilantro leaves, washed and patted dry

Featuring San-J tamari Lite sauce

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1. cook white rice according to package instructions. cool completely and set aside. 2. In a food processor, combine garlic, shallots and cilantro. Pulse until coarsely chopped. 3. add in the ground chicken, cooked white rice and eggs and pulse just until well mixed. 4. add in fish sauce, sweet red chili sauce, lime zest, salt and pepper and pulse until the ingredients form into a coarse paste. 5. With clean hands, roll the mixture into tablespoonful balls, approximately 16 to 18 balls. 6. Fill a large nonstick skillet halfway with vegetable oil and heat over medium-high heat. cook the meatballs for 4 to 6 minutes per side until golden and crispy. set aside and cool completely. 7. To make the dressing, in a small bowl, whisk together sweet red chili sauce, lime juice, rice vinegar, san-j Tamari Lite sauce and sesame oil. 8. In a large mixing bowl, toss together the cooled meatballs, mango, cucumber and cilantro. Pour the dressing over the salad and gently toss together. nuTrITIOn Per servIng: caLOrIes: 520, FaT: 36g, saTuraTeD FaT: 5g, cHOLesTerOL: 105Mg, sODIuM: 1160Mg, carBOHyDraTes: 39g, FIBer: 2g, sugars: 10g, PrOTeIn: 17g

Tamari To Go makes gluten free, hassle free.

San-J’s convenient Tamari To Go Travel Packs make it easy to bring your favorite gluten free seasoning with you anytime. Eating in or taking out — there’s no need to be without the rich, gourmet flavor of San-J Organic Tamari Soy Sauce.

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Editors’ Favorites! The gluten-free products our editors delight in!

Bertolli

Tres Latin Foods

Green Chili & Cheese Pupusas

in the mood for a quick and easy gluten-free lunch? try tres latin Foods’ green chile & cheese Pupusas. Just pop them in the toaster oven and you have a crisp corn tortilla filled with chopped mild green chiles and mozzarella cheese. They are delicious served with guacamole!

Authentic Foods

Blueberry Mufﬁn Mix

gluten-free blueberry muﬃns are easy to make with Authentic Foods’ Blueberry Muﬃn mix. The mix is made with real blueberries—all you need to do is add eggs, oil and milk (or a non-dairy substitute). Whip these up for your next brunch. learn more at: www.authenticfoods.com

learn more at: www.trespupusas.com

Porcini Mushroom Tomato Sauce with White Trufﬂe Oil

take your pasta dinner to a whole new level with Bertolli’s Porcini Mushroom tomato sauce with White truﬄe oil. The mushrooms are imported from Parma, italy and are paired with white truﬄe oil to give the sauce a rich mushroom flavor. Be sure to try other Bertolli gold label sauces. learn more at: www.villabertolli.com

Kellogg’s® Eggo® Gluten-Free Wafﬂes

Breakfast just got a lot easier and more delicious now that Kellogg’s® eggo® has gluten-free waffles! The waffles are crispy on the outside and soft and fluffy on the inside. Flavors include original and cinnamon. Just toast and eat plain or enjoy with your favorite toppings. learn more at: www.kelloggs.com

Ancient Harvest Bob’s Red Mill

SCHAR

Tri-Color Quinoa

Multigrain Penne Rigate

schAr’s Multigrain Penne rigate is gluten-free and made from high-quality buckwheat, sorghum flour and chicory root fiber. it has delicious flavor, and goes well with any kind of sauce. it’s also perfect for pasta salad! learn more at: www.schar.com

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Supergrain Mac & Cheese White Cheddar with Shells

1-2-3 Gluten-Free Southern Glory Biscuits

This quinoa contains red, white and black quinoa. Quinoa is a seed and naturally gluten-free. This quinoa is delicious on its own or in pilafs, soups and salads. you can also prepare quinoa like oatmeal—just add some fruit and honey for a delicious proteinpacked breakfast.

This easy-to-prepare gluten-free mac & cheese is made with white cheddar and organic corn-quinoa pasta shells. Ancient harvest also oﬀers other supergrain Mac & cheese flavors including sharp cheddar with shells and Mild cheddar with llamas (perfect for kids!).

1-2-3 gluten-Free has a southern glory glutenfree biscuit mix so you can make light and fluﬀ y biscuits at home. enjoy some biscuits and gravy or use the dough for pigs-in-a-blanket, chicken pot pie or strawberry shortcake!

learn more at: www.bobsredmill.com

learn more at: www.ancientharvest.com

learn more at: www.123glutenfree.com

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Udi’s

DePuma Pasta Lobster Ravioli

now you can enjoy gourmet gluten-free lobster ravioli at home! DePuma’s sells lobster ravioli and other glutenfree pastas online from its website. The minimum order is 5 packages of pasta so you can order a supply of lobster ravioli or try some of DePuma’s other raviolis like Wild Mushroom, Butternut squash, spinach and ricotta, sweet Potato, or sun Dried tomato and goat cheese. learn more at: www.depumaspasta.com

Rudi’s Organic Bakery Gluten-Free Cinnamon Raisin Bread

French Baguettes

Enjoy Life Foods Annie’s

Homegrown Cocoa & Vanilla GlutenFree Bunny Cookies

Soft Baked Snickerdoodles

Annie’s homegrown glutenFree Bunny cookies are made with white and brown rice flour and yellow corn flour. The cookies are both chocolate and vanilla, and are the perfect snack to add to your kid’s lunch box.

craving a sweet snack? try enjoy life Food’s soft Baked snickerdoodle cookies. These allergy friendly, gluten-free delights are ohso soft…and sprinkled with cinnamon and sugar! enjoy the snickerdoodles on their own or with a cup of coﬀee or tea.

learn more at: www.annies.com

learn more at: www.enjoylifefoods.com

Feel Good Foods Broad Noodles with Chicken and Chinese Broccoli

Way Better Snacks Sweet Chili Corn Tortilla Chips

udi’s French Baguettes are extremely versatile and can be used for many recipes that call for gluten-free bread. They are perfect for making sandwiches, French bread pizzas, garlic bread, bruschetta and even French toast. or, keep it simple by just slicing the toasted baguette and serving with butter or olive oil. learn more at: www.udisglutenfree.com

Healthy Choice Cafe Steamers Chicken Fresca with Chardonnay

rudi’s cinnamon raisin Bread is gluten-free, dairy-free and soy-free. it is made with all natural ingredients including rice flour, honey, cinnamon and raisins. it’s perfect for breakfast—just toast and eat plain or enjoy with butter or jam.

Feel good Foods’ Broad noodles with chicken and chinese Broccoli is a traditional Thai noodle dish (also known as Pad see ew) made with a flat rice noodle, tender slices of chicken and chinese Broccoli. Just heat this frozen entrée in the oven or microwave and you have a quick and easy dinner!

Way Better snacks adds sprouted whole grains and seeds to its corn tortilla chips. The sweet chili corn tortilla chips contain stone ground non-gMo corn, sweet chili seasoning and sprouted seeds including chia seeds, broccoli seeds, organic quinoa, organic flex seeds and organic radish seeds. eat plain or with a tangy dip.

healthy choice chicken Fresca with chardonnay is gluten-free and top chef approved! in this entrée, the chicken has been marinated in olive oil and paired with redskin potatoes and vegetables, and a splash of chardonnay wine sauce. The best part is, it’s only 200 calories! Just heat and enjoy.

learn more at: www.rudisbakery.com

learn more at: www.feel-good-foods.com

learn more at: www.gowaybetter.com

learn more at: www.healthychoice.com

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BeAUty

hoMEMadE REMEDIES 5 products You Can Find In Your own pantry Say goodbye to gluten-containing beauty products! Try these homemade remedies for your face, body and hair. They are made with items you probably have on hand in your fridge and pantry and will leave your skin feeling healthy and radiant. By SAllY PiCkle, Delight AssociAte eDitor

1. CUCUMBER SLICES (EYES) Need to get rid of puffy irritated eyes? Place vitamin C-rich cucumber slices over your eyes to remove swelling and dark circles.

2. AVOCADO (SKIN) Avocadoes are full of natural oils and vitamins that can benefit your skin. Mash up an avocado for a creamy body butter to help relieve dry skin and sunburn.

3. OATMEAL (BODY) Try using this grain as a homemade remedy for dry skin. Add oatmeal to your bath water, and it will soften your skin and relieve any itching from irritation. However, be sure to use 56

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gluten-free oatmeal!

4. LEMON (FACE) Use this citrus fruit on your face as a natural exfoliate. The acid helps remove dead skin, treat blackheads and clear up acne.

5. APPLE CIDER VINEGAR (HAIR) Rub apple cider vinegar in your hair to remove dandruff and give your hair a healthy shine. It also works as a facial toner.

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delight’s Vanilla Sugar Scrub 1 cup raw brown sugar ¼ cup olive oil or coconut oil 1 teaspoon vanilla extract 1. Mix brown sugar, olive oil and vanilla extract in a small bowl. store in an airtight jar or container. 2. scrub 1 or 2 tablespoons of the mixture on your skin and rinse well.

delight’s Citrus Sugar Scrub 1 cup raw organic sugar ¼ cup olive oil or coconut oil 2 teaspoons fresh citrus zest 1. Mix sugar, olive oil and citrus zest in a small bowl. store in an airtight jar or container. 2. scrub skin with 1 or 2 tablespoons of the mixture and rinse well.

celiac Therapies GreaT3 WorKshop shines a LiGhT on CeLiaC Disease By AlexiS olSzewSki, Delight AssociAte eDitor

March 31, 2015 marked a landmark event in the field of celiac disease – the Great3 Workshop’s “Celiac Day” held at the U.S. Food & Drug Administration’s (FDA) headquarters in White Oak, MD. FDA officials, physicians, scientists and representatives from academic medical centers, celiac disease associations and pharmaceutical companies all came together to answer the question: How can we improve treatment options for celiac disease beyond the gluten-free diet? The workshop included three sessions, which focused on the target patient population for drug therapies (both adults and children), how drug therapies could benefit patients (in general and in clinical trials), and how to measure these benefits in clinical trials. Each session included presentations from FDA officials and top celiac disease researchers, doctors and advocates followed by panel discussions and questions and comments from the public. As part of the day’s robust discussions, the group talked about how more than 3 million people in the United States have celiac disease. Right now, the only “treatment” for celiac disease is a gluten-free diet. This is a way of life for people with celiac disease. If they eat anything with gluten, they could experience a range of symptoms like stomachaches, migraines, diarrhea and fatigue. Even those who eat a glutenfree diet can experience symptoms. This may happen because of gluten-exposure (e.g., cross-contamination or unknowingly eating something with gluten). Sometimes a gluten-free diet is just not enough to curb the symptoms, and many people who eat a gluten-free diet have side effects such as bloating and excessive weight gain. Adults and children also experience emotional and psychological effects like anger, frustration, depression and isolation. Kids sometimes have challenges complying with a gluten-free diet; they want to blend in with their peers and may cheat so they can fit in at birthday parties, sleepovers or field trips. A drug therapy is thought to help improve a patient’s “quality of life.” What this means depends on the individual. For many, this could be the ability to eat gluten so they can blend in with their peers, be more spontaneous and not worry about food all the time. What the drug therapy would do (e.g., prevent symptoms, relieve symptoms after they occur, or prevent the causes of celiac disease) and if it should be developed to replace or be used along with a gluten-free diet is still to be determined. The best methods for measuring the benefit of a drug therapy in a study must be decided as well. For more information, visit: www.Great3.org

According to a study conducted at Baylor University, 98% of people following The ALCAT Rotation Diet either lost weight or improved body mass.

GO WITH YOUR GUT pun intended

Almost 70% of the immune system is in the gut. There's one simple blood test, scientifically proven, that tells you which foods may be a problem for you.

Call today or visit us on the web at www.ALCAT.com to request information about getting tested in your area.

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t. 1(800) US-ALCAT (872-5228) Alcat Europe GmbH

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heALth

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ALL ABOUT Acupuncture

answers to questions you might have about the controversial practice By AlexiS olSzewSki, Delight AssociAte eDitor

Needles are scary for many individuals, but for others, thin needs inserted in the skin are the cure for chronic pain. What exactly is acupuncture and how can it help you?

WHAT IS IT? Acupuncture is a technique in which practitioners stimulate specific points on the body—most often by inserting thin needles through the skin. The needles are manipulated by the hands or by electrical stimulation. Acupuncture has been practiced in China and other Asian countries for thousands of years and is one of the key practices used in traditional Chinese medicine. Traditional Chinese medicine refers to acupuncture as a technique for balancing the flow of energy or life force — known as qi or chi (CHEE) — believed to flow through pathways (meridians) in your body. Illness is attributed to blockages in this energy flow; by inserting needles into specific points along these meridians, your energy flow will re-balance.

WHAT DOES IT DO? People see an acupuncturist to treat a range of diseases and conditions—from back pain, headaches and inflammation to gastrointestinal disorders and women’s reproductive issues.

how can it help? According to the National Center for Complementary and Integrative Health at the National Institutes of Health, it appears to be a reasonable option for people with chronic pain. Scientific studies have found that acupuncture may help ease types of pain that are often chronic such as low-back pain, neck pain and osteoarthritis/knee pain. It also may help reduce the frequency of tension headaches and prevent migraine headaches. Other clinical studies have found that acupuncture may

help treat chemotherapy-induced and postoperative nausea and vomiting, as well as relieve pain after dental surgery. Acupuncture can be helpful in assisting with the body’s recovery from gastrointestinal damage due to gluten consumption for those with gluten intolerance or celiac disease, according to Paula J. Steele, a licensed acupuncturist in New York. Paula believes that along with a gluten-free diet, patients can benefit from acupuncture because it addresses chronic digestive weakness as seen in those with poor digestion or those with food sensitivities. She stated: “Acupuncture aids those individuals who suffer from chronic digestive pain/discomfort due to the release of endorphins that occurs during therapy. The goal is to stop pain by unblocking the channels allowing energy to flow properly so the body can resume normal functioning.”

WHAT SHOULD I KNOW? Acupuncture appears to be a relatively safe treatment if you have a competent, certified acupuncture practitioner. However, there have been complications as a result of non-sterile needles and improper delivery of treatments such as infections and

punctured organs. If you decide to visit an acupuncturist, ask for recommendations from people you trust and make sure to check the practitioner’s credentials. Most states require a license, certification or registration to practice acupuncture, but education and training standards and requirements for obtaining these vary from state to state. Most states require a diploma from the National Certification Commission for Acupuncture and Oriental Medicine for licensing. Lastly, be sure interview the practitioner about the estimated number of treatments needed and how much each treatment will cost. Some insurance companies may cover the costs of acupuncture, while others may not.

HOW CAN I LEARN MORE? Visit these resources: • National Center for Complementary and Integrative Health: www.nccih. nih.gov • National Library of Medicine: www. nlm.nih.gov/medlineplus/acupuncture.html • Mayo Clinic: www.mayoclinic.org

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go for Green Tea

here are just a few of the reasons why you should be drinking more green tea Green tea, also known as Japanese Tea or Chinese tea, is brewed as a beverage and served hot or cold. It is the most popular type of tea in Japan and in parts of China, and is becoming more popular in the United States because of its potential health benefits. All types of tea (green, black and oolong) are produced from the Camellia sinensis plant using different methods. Fresh leaves from the plant are heated briefly or steamed to make green tea. It’s harvested, quickly heated to prevent oxidation and then dried so the leaves remain green. This process also preserves the antioxidant EGCG, which is thought to be responsible for green tea’s health benefits. The taste of green tea will vary with the regions where the tea is grown and how it is processed, according to the experts at Choice Organic Teas. Green teas can be steamed, roasted, scented or augmented in many ways 60

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By AlexiS olSzewSki Delight AssociAte eDitor

to create different flavor profiles. When making green tea, the experts recommend steeping green tea in water that has cooled slightly after boiling (170-190º F) for about 3 minutes to avoid a bitter taste. (Do not pour boiling water over the tea bag or leaves.) People drink green tea to prevent or treat a variety of conditions. For example, people consume green tea to prevent cancers including breast, stomach and skin cancers. It is also used to help with mental alertness, weight loss and lowering cholesterol levels. Others apply green tea bags directly to their skin to soothe damaged areas or to protect against the sun. According to the National Center for Complementary and Integrative Health at the National Institutes of Health, pre-

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liminary research suggests green tea may help protect against or slow the growth of cancers, but studies in people have shown mixed results. There is also some evidence that green tea can improve mental alertness, most likely due to its caffeine content. There is not enough reliable data to determine if green tea can aid in weight loss, lower blood cholesterol levels or protect the skin from sun damage. In addition to potential health benefits, green tea is also naturally gluten-free. Loose-leaf green tea may offer better taste and health benefits, but can be more expensive and more of an effort to brew. Green tea that is bagged is readily available in grocery stores. Keep in mind that gluten can be introduced when herbs, spices and/or flavors are added or if it is manufactured in a facility that processes products containing gluten. Make sure to read the ingredient label or look for teas, like Choice Organic Teas, that are certified gluten-free by the Gluten Intolerance Group. <

“The authors have done the homework on labels, so the reader doesn’t have to.” —Kim Pierce, co-author of Phytopia Cookbook

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Nurture • your • CalliNg Bastyr’s nutrition program “allows me to study my two

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Learn more: Cooking.Bastyr.edu • 855-4-BASTYR Seattle • San Diego

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know yoUr riCe

Rice is the primary staple for more than half the world’s population. It is a versatile whole grain that can be cooked and served as a side or main dish, or made into flour, wine, vinegar and noodles. Rice is also a gluten-free whole grain. In fact, many gluten-free products like bread, crackers and pasta are made from various types of rice and rice flour.

There are 120,000 varieties of rice around the world, but only a small number offer the quality acceptable for commercial growth in the United States, according to the USA Rice Federation. Rice is classified by the size of the grain—long, medium or short—as well as by the area or country where it is cultivated. The main differences in these varieties are their cooking characteristics, texture and some subtle flavor variation. Most are sold as either brown (contains bran and germ layers) or white rice (milled to remove bran and germ layers). By aLexIs OLszeWsKI, Delight AssociAte eDitor

Did you know? Rice is grown right here in the U.S. About 22 billion pounds of rice is produced each year by farmers in Arkansas, California, Louisiana, Texas, Missouri and Mississippi!

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Long Grain Rice This rice has a long, slender kernel three to four times longer than its width. Due to its starch composition, cooked grains are separate, light and fluffy. Itâ&#x20AC;&#x2122;s the best choice if you want to serve rice as a main or side dish or a bed for sauces. Examples include: White long Grain rice is a fluffy, neutral-flavored rice used in many dishes like jambalaya, pilafs or fried rice. basmati rice is an aromatic long-grain rice from India and Pakistan and has a distinct â&#x20AC;&#x153;popcornâ&#x20AC;? aroma. himalayan red rice has a reddish bran layer and a rich, nutty taste. Jasmine rice is an aromatic rice most commonly from Southeast Asia (especially Thailand); it is also grown in the U.S. Kasmati rice is an aromatic rice developed in the U.S. and similar to Basmati rice in taste and texture.

Medium Grain This rice has a shorter, wider kernel (two to three times longer than its width) compared to long grain rice. Cooked grains are more moist and tender than long grain, and have a greater tendency to cling together. This type of rice works well for paella, in soups, or as a side dish. Italian black rice, characterized by its black, charcoal and rust colored grains has a nutty flavor and chewy texture when cooked. valencia rice is cultivated in Spain and traditionally used to make paella. chinese black rice (also called Forbidden rice) is a rice from China that has a covering of black bran and a nutty flavor and dark purple color when cooked. thai red rice, grown primarily in Thailand, is sold with much of the red bran covering the kernel.

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Short grain rice This rice has a short, plump, almost round kernel. Cooked grains are soft and cling together. It works well for sushi and desserts like rice pudding. Arborio rice is most commonly used to make risotto, a creamy Italian rice dish. bhutanese red rice is grown in the Himalayan Mountains; the kernels have a distinctive brown and ivory color and a nutty flavor. Japanese rice or sushi rice is usually cooked until it has a sticky texture so it can be easily molded for sushi dishes or eaten with chopsticks. sweet rice is a type of rice that sticks together when cooked and is often used for desserts; also referred to as glutinous, sticky or waxy rice.

specialty rice This includes wild rice and brand name rice varieties. Wild rice is not technically a type of rice, but a seed of a grass native to North America. Most wild rice sold in grocery stores is cultivated. It adds a chewy texture to pilafs and plain cooked rice. Wehani速 rice was developed by the Lundberg Family Farms of California and is a domestic aromatic long grain rice. It has a sweet and nutty flavor. Texmati速 rice is a brand of aromatic rice in the U.S. that combines the qualities of basmati with those of traditional long grain rice. It has an aroma of popcorn and a nutty flavor. black Japonica速 rice, developed by the Lundberg Family Farms of California, is a brand name for a spicy, aromatic rice blend that was developed in the U.S. It is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

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Pinned to

CUrrY

Find these recipes and more at www.DelightGlutenFree.com delightgfmag or follow Delight on Pinterest

This #spicy #beef #curry dish is amazingly tasty and will soon be your go-to dish for a weeknight dinner.

Panang Curry Beef

We take chicken tenders to a whole other level with a green #curry marinade and cashew nut crust. Itâ&#x20AC;&#x2122;s simply divine.

Green Curry Cashew Chicken

Cinnamon, coriander and lemongrass give this #curry the perfect bite! An appetizer or entree.

A quick and easy shrimp salad that can be served over a bed of greens and mixed vegetables.

Javanese Curry Chicken

Red Curry Shrimp Salad

In this #vegetarian dish, eggplant, green beans, mushrooms and tomatoes are tossed in a sweet and spicy yellow #curry.

Yellow Curry Vegetables

#Chocolate and #coconut star in this slightly sweet #curry dish. Toss in your favorite veggies.

Shrimp with Chocolate Curry

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BLogger spotLight

delightfully

DAIRY-FREE

By JeSSiCA gliCk, gLuTen-Free BLOgger anD DeLIgHT cOnTrIBuTOr

REMOVING DAIRY from your

diet can be frustrating initially, but it doesn’t have to be. Creating (and re-creating) delicious gluten-free and dairy-free recipes can be easy with some basic tips. Key ingredients essential for a dairyfree kitchen are non-dairy buttery spread, palm shortening, coconut oil, dairy-free cheese (cup for cup for anything “cheese” in a recipe), your favorite tasting milk alternative (such as almond milk), coconut yogurt (for breakfast in addition to baking), and thickening starches such as arrowroot, tapioca, agar agar or cornstarch. These staples can help you reimagine many delicious recipes for your family and friends to enjoy.

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HE ALTHY LIVING DAIRY SubSTITuTIoNS

Below are popular dairy ingredients used in cooking and baking and my suggested nondairy substitutions. Room TempeRATuRe buTTeR: When a recipe calls for softened or room temperature butter, palm shortening or non-dairy butter left on the counter for 30 minutes, enough to reach a softened consistency, work well as substitutes. However, room temperature non-dairy buttery spread can be too soft for creaming with sugar in baking. When substituting butter, I usually use ounce for ounce. I will use less than an original recipe requires for cookies such as shortbread, chocolate chip and oatmeal where they may come out too crumbly and not hold shape. mIlK: Most milk substitutes contain nuts; almond or cashew milk is mild in flavor and yield good results for baking. If you are nut intolerant, use hemp milk. It is mild in flavor and thicker than rice milk. Rice milk has the consistency of skim milk, which doesn’t yield similar results to whole milk and may contain high arsenic levels, if not organic. For cooking, I find unflavored coconut milk to yield the best “dairy tasting” results. If I'm using coconut flour, I usually add 1/4 cup more milk. HeAVY CReAm: 2 tablespoons non-dairy buttery spread or coconut oil to 1 cup of non-dairy milk (coconut milk, not canned, works best). This is great for desserts, mashed potatoes, savory gratins or quiches. A little more buttery spread would make a rich chocolate ganache or tempered chocolate for chocolate desserts. Unsweetened coconut yogurt or coconut cream with apple cider vinegar (1 cup to 1 tablespoon) makes a good sour cream substitute, which may be required in a cake, loaf or cream soups. CReAmY SAlAD DReSSINgS: Unsweetened coconut yogurt or mayonnaise work well as does this “buttermilk” mixture: combine 1 tablespoon of acidity (lemon juice or apple cider vinegar) to 1 cup non-dairy milk. A buttermilk substitution is also necessary for creating fluffy pancakes and waffles, in addition to creating moist cakes, like red velvet. <

Want more tips and recipes? Visit Jessica’s blog at www. fromjessicaskitchen.com.

Lemon Curd Lemon curd is a delicious addition to tarts, cookies and cakes. It is not something that can easily be found in stores without gluten and dairy. This easy lemon curd recipe has all the citrus pucker a lemon enthusiast is looking for. It also makes a great hostess gift! gLuTen-Free, DaIry-Free, sOy-Free nuT-Free, rIce-Free, cOrn-Free

4 ounces Earth Balance Soy Free Spread, at room temperature 1 cup evaporated cane sugar 4 extra-large eggs 3 large egg yolks ¼ cup finely grated lemon zest (6 to 8 lemons) ½ cup freshly squeezed lemon juice 1/8 teaspoon kosher salt 1. In a standing mixer set with a paddle attachment, cream the earth Balance and sugar on medium speed for about 2

minutes until it appears creamy. reduce to medium-low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice and salt. It will look curdled, which is normal. 2. Pour the mixture into a small heavy bottomed saucepan with a candy thermometer attached. cook over medium-low heat for 8 to 10 minutes, until thick, stirring often with a whisk to prevent large bubbles from forming into a boil. (note: you do not want to let it boil or the eggs will curdle.) 3. Whisk briskly when it starts to thicken and reduce heat to low for 1 to 2 minutes. It will be ready when the candy thermometer reaches 175 degrees F. 4. Pour into a jar (or bowl) and place plastic wrap directly on the filling to prevent a film. cool to room temperature and then refrigerate for at least 2 hours before serving. This stores well in the refrigerator for 2 weeks.

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By aLexIs OLszeWsKI, Delight AssociAte eDitor

“EAT HAPPY.” VANESSA PHILLIPS AND HUSBAND TRYG SIVERSON ON THEIR COMPANY, FEEL GOOD FOODS.

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Tr AVEL & LEIsurE We’ve all had that feeling of walking through the frozen foods section and being thoroughly disappointed that nothing is gluten-free. Thankfully, times have changed and there is now a whole line of delicious gluten-free Asian meals just waiting for you in the grocery store! Get ready to bite into a hot and crispy egg roll! Yum… Feel Good Foods offers frozen gluten-free Asian meals made with all natural, nonGMO ingredients and no preservatives. Its products include the world’s first gluten-free and dairy-free egg rolls and dumplings! Feel Good Foods also sells a line of Asian entrées, like General Tso’s Chicken and Mongolian Beef, which are the first of their kind as well. Food-loving celiac Vanessa Phillips and accomplished chef Tryg Siverson are the husband-and-wife co-founders of Feel Good Foods. They strive to make sure their foods have the authenticity you would find if you were dining in an Asian restaurant. Delight talked to Vanessa about what inspired them to start Feel Good Foods, what’s in store for the company and what she and her husband enjoy eating at home. DGF: what inspired you to create your line of Asian gluten-free meals? Vanessa: We started with the launch of the gluten-free dumpling line. At the time, I had been gluten-free for a number of years. My Dad owned Chinese food restaurants and this was my favorite food—I really missed eating dumplings after I was diagnosed with celiac disease. My husband worked at Asian restaurants and is really educated in Asian cuisine. He created a gluten-free dumpling for me, and we thought it was only fair to share with the world! Once these were in distribution, we received tons of customer feedback and requests (for example, General Tso’s chicken, egg rolls, etc.) People who need to eat gluten-free seem to miss Asian food. It’s great to have a pulse in the community because what they miss is often what I miss too, and we take our cues from the customers.

DGF: what is your process for coming up with these gluten-free recipes? Vanessa: The mission of our company is to come up with gluten-free foods that are made by a chef, and approved by a celiac. Everything we develop starts in our kitchen. I told Tryg I missed Pad See Ew – a savory noodle dish with a wider noodle. (Many of these types of noodles have wheat in them.) He came up with a gluten-free recipe and I loved it. Now it is one of our frozen Asian entrees. Tryg is not gluten-free, but all the food he makes has to live up to his chef standards. If he doesn’t feel comfortable serving it to non-gluten free people, he won’t serve it. It stands alone and shines for the dish it is, and not because it is gluten-free. And you can’t really tell that these products are gluten-free!

our favorite

Feel Good Foods’ Products

DUMPLINGS (Vegetable, Chicken, and Pork)

EGG ROLLS (Chicken and Vegetable, Shrimp & Vegetable and Vegetable)

DGF: where can people buy Feel Good Foods products? Are there any new products that will soon be on the market? Vanessa: Products are available nationwide at Whole Foods, Sprouts Farmers Markets, Wegmans, Shoprite, Big Y and HyVee. The eggs rolls are also now available at Safeway. The products are in 3,500 stores, which is exciting. We expect to see that number grow in 2015. In terms of new products, we try and come out with something new each year.

GENERAL TSO’S CHICKEN

MONGOLIAN BEEF with Asparagus & Scallions

DGF: what is you and your husband’s go-to weeknight meal, if you want something glutenfree that is quick and easy but delicious? Vanessa: Right now, it is spicy fried rice. We go through phases - we made turkey burgers a lot, and before that, we were obsessed with gluten-free mac and cheese with kale and sausage. Our website has a recipe section with glutenfree recipes like these that we cook at home.

VEGETABLE FRIED RICE

BROAD NOODLES To learn more about Feel Good Foods, visit: www.feel-good-foods.com.

with Chicken and Chinese Broccoli (Pad See Ew)

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baking

OUTSIDE THE BOX A Look at Kim & Jake’s Gluten-Free (and very creative!) Bakery in Colorado

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By TiffAnY JAneS, DeLIgHT cOnTrIBuTOr PHOTOs cOurTesy OF KIM & jaKe’s BaKery

Tr AVEL & LEIsurE be extremely difficult to create gluten-free bread that mimics the taste and texture of regular bread. The fact that Jake was able to do that and pack in the nutrition in the process is truly impressive. One bread serving contains 4 grams of both fiber and protein!

Kim & Jake’s Gluten-Free is a

bakery located in Boulder, Colorado. However, the bakery was not a gluten-free facility when it began. When the business opened in 2010, Kim and Jake Rosenbarger, the husband and wife team who own and operate it, baked with regular wheat flour. Due to the fact that the bakery had customers that required gluten-free as well as other allergen-free products, Jake developed some recipes to suit those needs. However, the focus back then was definitely on all things gluten. Kim & Jake’s Cakes (as it was previously called) quickly became one of the premier bakeries in the Boulder area and part of the draw was the fact that many of the offerings were totally unique. Jake is a former pro cyclist who loved to hunt down top bakeries and restaurants in the U.S. and abroad when he was on the cycling circuit. He took what he learned about ingredients from different regions in his travels and created very interesting recipes that you won’t find in other gluten-free bakeries. A few of the most intriguing cake flavors are Castelvetrano e Modena (cold pressed olive oil cake with balsamic, fig and black garlic filling with salt and pepper cream cheese icing), Herbs de Provence (honey, rosemary, thyme and lavender cake with apricot and honey filling and goat cheese icing) and Vino Rosso (red wine cake with cream cheese icing and Manchego cheese). This is not your average gluten-free (or even regular) bakery fare, to say the least! All the savory cake flavors also have a sweet component to them, thus making them all the more interesting. All cake flavors can be made into cupcakes as well. As fate would have it, in 2012, Jake was diagnosed with celiac disease. Needless to say, baking with regular wheat flour when one has celiac is not an easy task. Jake took all the reasonable precautions to stay healthy while working in a gluten-filled environment. He wore a hazmat mask and extremely thick gloves that came up to his elbows. Aside from the fact that his new working conditions weren’t that comfort-

All breads made at the bakery are gluten-, soy- and GMO-free as well as vegan. Unlike some gluten-free breads and rolls, when heated properly, Kim & Jake’s breads have a crusty exterior and a chewy, yet fluffy interior. The goal was to create artisan style breads that Jake enjoyed when he lived in Europe during his cycling years. When working with glutenfree flours, this is not an easy task, but he hit the mark with the hearty breads!

able (in terms of required protection apparatus), Jake came to believe he might not get fully healthy until gluten was out of his life both at home and work. Finally in 2014, Kim & Jake’s became 100% gluten-free and started offering baked goods free of gluten as well as some other allergens. The bakery name changed from Kim & Jake’s Cakes to Kim & Jake’s Gluten-Free to suit the new direction of the business. Though the switch to being a gluten-free facility was necessary to keep Jake healthy, the goal was for customers to enjoy the baked goods whether they could eat gluten or not. Thankfully, with some careful recipe re-tweaking, that’s exactly what happened. The bakery has continued to grow each year so going gluten-free had no adverse effects on the bottom line. Besides the creative cake flavors, another interesting note about Kim’s & Jakes’ Gluten-Free offerings is the nutritional value of some of their breads. Everyone knows it can

In addition to tasty cake and bread creations, Kim & Jake’s Gluten-Free also has a selection of creative cookies and popcorn. Anyone who loves the latter will enjoy the different flavors concocted at the bakery. With options like peanut butter and honey to green chili, shallot and sea salt – the options will satisfy your savory or sweet tooth! With so many gluten-free bakeries popping up these days, it’s really exciting to find one with bakers who think outside the box. And that is definitely the case at Kim & Jake’s Gluten-Free! Kim & Jake’s has a storefront on S. Broadway in Boulder and the bakery has a commercial kitchen in the area for their wholesale business. Their products are sold at some Whole Foods Markets and Safeway stores, at the above mentioned retail bakery and online. To find out more about the bakery, visit www.kimandjakes.com.

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aDVenTUres in

hong kong THEREâ&#x20AC;&#x2122;S SOMETHING EXHILARATING about traveling to a foreign country, a place where you know no one and no one knows you. Not only are you able to lose yourself in a sea of people, you are able to simultaneously experience and absorb all the beauty that a new land offers. Hong Kong is located on the southern coast of China at the junction between the pearl River estuary and the South China Sea. Although the trek to this coastal city will consume roughly 24 hours of your life, or more depending on where you live, the journey you will take within the city is worth every crying baby, cramped airplane seat and dash through various airport mazes across the world.

BY ALExAndRA ShiMALLA delighT ediToriAl ASSiSTAnT

LIKE ANY OTHER MAjOR CITY, Hong Kong has countless attractions for tourists to enjoy during their stay. One of the most highly recommended sights to see is Victoria’s Peak, the highest mountain on Hong Kong Island. Although the actual peak itself is closed to the public, the Peak Tower is situated near the mountain and offers visitors the chance to venture to the top of the tower and observe the city in a breathtaking 360 degree view. Another “to-do” that revolves around the buildings of Hong Kong occurs every night at 8pm when over 40 buildings on both sides of Victoria Harbor join in the Symphony of Lights: the “World’s Largest Permanent Light and Sound Show” (according to Guinness World Records).

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GRASSROOTS PANTRY’S CELERY ROOT FRIES

Other attractions that Hong Kong has to offer include the plethora of markets that dot the city. (Heavy spenders, make sure you bring extra cash on this trip because the markets are unbelievable in size.) Hollywood Road is a must-see. The streets are lined with antique shops and an open-air market – perfect for picking up souvenirs of your adventures. Another well-known shopping area is the Ladies’ Market: almost half a mile of street drowning in more than 100 stalls of bargain clothing and accessories. If you didn’t get enough shopping done during the day, rest assured because there is still time to buy more things (unless your suitcase is saying otherwise). The Temple Street Night Market is a very popular bazaar named after a Tin Hau temple located nearby; a variety of goods can be found here, not limited to jewelry, fortune tellers, plates and local foods. The final market that is spoken about with just as high regard as the others is the Jade Market. The name of this shopping area should clue you in to what is sold here: lots of jade. Vendors sell all shades, qualities and shapes of this greenish stone found in East Asia; not surprisingly, the world’s biggest trading center for this stone is Hong Kong.

GRASSROOTS PANTRY www.grassrootspantry.com

As you plan out your schedule, filling it with loads of sights to see and markets to shop at, don’t forget to make time for enjoying the flavors of the local cuisine. Although we may not speak the same language, everyone is connected through the cuisine of a culture and the willingness to experience something different – something delicious. LIFE CAFé www.lifecafe.com.hk Life Café, created in 2004, has a motto of “It’s like mom used to make – just healthier.” The restaurant’s goal is to offer modern, global vegetarian foods for brunch, lunch and dinner. All of their dishes are made with an emphasis on local and organic foods. Life Café does have plenty of gluten-free options for brunch; just be sure to tell your waiter to remove the toast that comes with all dishes. The lunch and dinner options are the same, but the gluten-free choices are abundant; simply look for the “GF” symbol. One of the most mouthwatering plates is their Sesame Tofu Stir Fry (organic quinoa, shitake mushrooms, marinated tofu, carrot, jicama, baby bok choy, red pepper and cashews all drizzled in a star anise sauce). Life Café also makes a handful of gluten-free goodies such as organic flourless chocolate cake and organic chocolate tofu mousse cake.

Grassroots Pantry is a restaurant featuring nutritious, homemade, plant-based world-inspired dishes. Glutenfree eaters following a vegetarian or vegan diet will be in food heaven. Even if you’re a die-hard steak-lover, you won’t miss the meat for one meal – promise! Their menu changes each season because they only use in-season, local and organic ingredients. Over 90% of their menu is glutenfree or can easily be made so, and those of us with a sweet tooth will be happy to know that 100% of their desserts are entirely gluten-free and vegan! Yes, the Raw Pumpkin Mousse Flan, we’re eyeing you: homemade shortcrust, almond sponge, raw pumpkin seed tuile and a cinnamon quinoa puff. PRUNE www.prunedeliworkshop.com Prune is the sister café of Grassroots Pantry, dishing out delicious vegetarian meals with plenty of gluten-free (as well as vegan and raw) options for breakfast and lunch. If you’re in the mood for a hearty breakfast, try their Everyday Tartine: scrambled eggs, shiitake mushrooms and kale served with two pieces of gluten-free bread. If you’re here for lunch, then order the Honestly Kaled Salad: curly kale tossed with quinoa, broccoli, seaweed, walnuts and tahini dressing. But then again, they also serve a variety of smoothies. So, the choice is yours! MANA! www.mana.hk Mana was created to offer people a healthier version of fast food. Although they can’t guarantee a 100% gluten-free environment, as cross-contamination is a possibility due to their small space, they do offer gluten-free versions of most of their menu. They also have vegetarian and vegan options. In an effort to mirror the fast food scene, customers choose a base of either gluten-free flatbread

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Tr AVEL & LEIsurE or a salad box. Then you have the option of countless (all gluten-free) toppings and sauces, such as a variety of vegetables, grilled tofu or chicken. You can also choose to make your meal a combo by adding juice, soup or a side of fries. The flexibility of this restaurant allows everyone (even the picky eaters) to be happy!

LA CRêPERIE

BAKING MANIAC www.bakingmaniac.me

LA CRêPERIE www.lacreperie.com.cn La Crêperie opened in Hong Kong as a franchise in 2010 (the original restaurant opened in Shanghai a few years earlier) to share the food and flavors of the Brittany region of France with this Chinese city. As the name suggests, this restaurant focuses on crepes! Their buckwheat batter is naturally gluten-free, so individuals with celiac disease or gluten-intolerance can eat basically everything from this café. One of their savory crepes is La Nantaise (a buckwheat crepe topped with asparagus, mushrooms with cream, chopped pancetta, onions, parsley and salad), and a vegetarian option they serve is their La Broceliande (a buckwheat crepe topped with two kinds of goat cheese, walnuts that comes with a light salad). Their dessert crepes are usually made with a wheat-based batter, but you can substitute it for their buckwheat batter. They have quite a lengthy list for dessert, but if you like pistachio, you need to try their La Poulie: pistachio ice cream, honey, almonds and mint leaves. THE FOUR SEASONS HONG KONG www.fourseasons.com/hongkong The Four Seasons in Hong Kong offers gluten-free options to non-hotel guests and non-hotel guests in their Lounge (their all-day dining venue) and Blue Bar. These restaurants have gluten-free appetizers, entrees and desserts! For dinner, try their Spanner Crab Risotto with shitake mushrooms, scallions, ginger, chili oil and garlic chips. If you’re a pasta lover, you’re in luck! Any of their pasta dishes can easily be prepared with gluten-free pasta. They also have gluten-free bread to make sandwiches as well as toast for breakfast. 74

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baked goods like Orange Muffins as well as raw options, such as a brownie (walnuts, dates, raw chocolate, shredded coconut and coconut nectar) and a cheesecake (almond, dates, and flax meal crust with raw chocolate, cashews and coconut for a filling).

This mother and son team, who are obsessed with baking (in the best possible way), decided to channel their baking potential into an online store six years ago with the dream of owning a storefront one day. If you’re planning on enjoying their gluten-free goodies, reach out to them before you arrive so everything can be prepared in time. Although they offer gluten-free items, their store isn’t entirely gluten-free, so cross-contamination is possible. However, if that doesn’t bother you, there are plenty of delicious desserts to choose from: lemon meringue tarts, madeleines, cupcake (flavors galore!), raw truffles and cake pops. SwEET SECRETS www.sweetsecrets.com.hk MAYA CAFé www.mayacafe.com.hk After noticing a lack of healthy places to eat in Hong Kong, Tina Barrat and Mina Mahtani decided to open Maya Café, a 100% organic and vegetarian restaurant with both cooked and raw food as well as plenty of gluten-free options. Barrat and Mahtani made gluten-free dining very easy by marking their food with a “GF” symbol. The café is open for brunch, lunch and dinner with dessert options and an A La Carte menu; however, their lunch menu has the most gluten-free options. For a main course, you could choose between Baked Ratatouille with Goat Cheese (eggplant, zucchini, bell peppers and tomatoes with Mediterranean spices and a slice of gluten-free bread) or a Frittata (organic tofu baked with potatoes, zucchini and Mediterranean spices alongside a freshly cut salad). Whatever you pick, save room for dessert! They have delicious

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Sweet Secrets is another bakery offering gluten-free options (beware: cross-contamination is possible) in Hong Kong. They offer a variety of cakes, cupcakes, macaroons and muffins. They’ve also started to incorporate more gluten-free snacks in their store front such as raw granola and chocolate! One of their most popular gluten-free desserts are their Luscious Chocolate Cupcakes, sprinkled with raw cacao nibs. NOODLEMI www.noodle-mi.com If you want to enjoy the flavors of Vietnam while in Hong Kong, head over to this Vietnamese noodle bar. Aside from their dumplings and sandwiches, the entire menu is gluten-free. (The dishes that aren’t safe have a symbol by them.) Customers can feast on Grilled Five Spice Pork or cozy up next to a big bowl of pho (noodle soup scented with cinnamon, star anise and ginger). Whatever you choose, just “Enjoy Mi, Eat Mi, and Take Mi.” <

the gluten-free

to learn more, visit: Gluten-Free Globetrotter® http://glutenfreeglobetrotter.com

GLOBE TrOTTEr

By AlexiS olSzewSki Delight AssociAte eDitor

An Interview with Erin Smith of Gluten-Free Globetrotter®

erin smith wAs diAgnosed with CeLiAC in 1981, At two yeArs oLd. she has grown up in the gluten-free community over the last 34 years and has a unique perspective on gluten-free living. in 2007, Erin launched gluten-free fun, a gluten-free lifestyle blog that focuses on growing up with and living with celiac disease. in 2011, she started her gluten-free globetrotter® blog as a way to share her gluten-free travel experiences. one of her goals is to encourage others with celiac disease to be brave and travel the world, gluten-free. delight spoke to Erin about her gluten-free travels and her involvement in the nyC celiac community.

this will allow you to plan ahead and not have the stress of research while you are away. before you leave, you can look for gluten-free friendly destinations, contact hotels about your gluten-free diet, and even make dinner reservations ahead of time. the planning ahead will all be worth it when you get to your destination with some ideas of where to eat. you’ve done your gluten-free travel “homework” and now can enjoy your vacation. DGF: as the (un)official celiac disease expert in nYC – are there specific restaurants or stores that you recommend people go to if they live in the city or are traveling to nYC on vacation?

DGF: What inspired you to start your Gluten-Free Globetrotter® blog? Erin: as a lifelong celiac, all of my vacations have always been gluten-free. i love traveling and figured there were other people with celiac disease that also were interested in reading about gluten-free travel. i started gluten-free globetrotter® during a wonderful trip to the Czech republic. at the time, there was a completely gluten-free restaurant in the heart of prague, a traditionally gluten-heavy city. i wanted to share this international gluten-free dining experience with others as well as share my celiac travel stories from around the globe. through the creation of gluten-free globetrotter®, i am able to share my gluten-free travel experiences and connect with likeminded gluten-free travelers around the world.

Erin: as a celiac, gluten-free expert and the lead organizer of the nyC Celiac Meetup group living in nyC, people ask me all of the time about where to go. there are many wonderful restaurants in nyC that can accommodate a gluten-free diet. one of my favorite restaurants is rosa Mexicano near union square park. the staff at this location are well-versed in gluten-free food prep, the gluten-free menu is extensive and the tableside guacamole is delicious. for a special occasion, such as a honeymoon in nyC, i highly recommend del posto. this award-winning restaurant provides a memorable fine dining experience for both tourists and locals. My favorite 100% gluten-free and dairy-free bakery is by the way bakery on the upper west side of Manhattan. this bakery should be a destination for any gluten-free trip to nyC.

DGF: What advice would you give someone who is gluten-free and would like to travel in the U.s. or abroad? Erin: when planning gluten-free travel, do as much research as you can before you leave for your trip.

one of the best parts of new york City is the diversity. purchase a MetroCard and explore the outer boroughs, not just Manhattan. there are neighborhoods in Queens and brooklyn (two of the outer boroughs)

that have some of the best food in the world. Many cuisines such as venezuelan, Mexican and greek are gluten-free friendly and can be found in a neighborhood such as astoria, Queens. ovelia is a wonderful greek restaurant in astoria that has been through gluten-free training in the kitchen and the menu is clearly marked. there are also many outdoor markets such as the liC flea in long island City, Queens and smorgasburg in williamsburg, brooklyn that showcase local vendors, which are increasingly creating gluten-free artisan products. DGF: What are some of your favorite gluten-free friendly cities? Erin: outside of nyC, one of my favorite gluten-free friendly cities is portland, oregon. portland has an amazing food culture and there are so many glutenfree options at bakeries, restaurants and the popular portland food carts. internationally, i found italy, specifically rome, to be very gluten-free friendly. there is much more awareness of celiac disease in italy and you can buy gluten-free food in pharmacies. DGF: Do you have any upcoming trips? What are you looking forward to the most? Erin: this year, i have been really focusing on domestic travel. My goal is to eventually travel to all fifty states, eating gluten-free in every single one! greece is very high on my travel wish list. My greatgreat-grandparents lived on the island Monemvasia in greece. their former house is now a hotel and i am so excited to go there one day. fingers crossed it is later this year. EDITOR’S NOTE: in the Jan/feb issue of delight, the headline glutenfree globetrotter was used in an article about anna sonnenberg from gluten-free Jet set. the name gluten-free globetrotter is a registered trademark to Erin smith. delight meant no harm in using the trademark as a headline and hopes our readers are clear that Erin smith is the owner of gluten-free globetrotter.

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GA RDENS

in the sky

Chef’s gardens — found on rooftops all over the country — are the latest food trend By TiffAnY JAneS, Delight contriButor

The farm-to-table restaurant movement, which emphasizes using organic and sustainable ingredients, has been in vogue for quite a while now. But the latest trend in “green” dining has to be rooftop gardens. Over the last several years, so called “chef’s gardens” have popped up all over the country and have thus inspired the roof-totable movement. Just name a city - Atlanta, Beverly Hills, Boston, Charleston, Chicago, Houston, New York, Philadelphia, Portland, Seattle - and you’ll likely find multiple restaurants in the area with either a rooftop or onsite garden. Though it’s a huge undertaking to create a thriving garden onsite, it can actually pay off in more ways than you might think. Many cities now offer tax incentives to develop and 76

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maintain such projects so there is more than just patron appreciation and fresh ingredients to consider. To start, most restaurants are housed in some type of building, all of which have a roof. Therefore, there are no leasing or real estate costs involved in procuring the growing space. Though it’s not very feasible for a chain restaurant located inside a mall to have a rooftop garden, it’s often a possibility for independently owned restaurants, which are often housed in individual structures, to have them. Now, more than ever, we can enjoy the same incredible fresh tastes right in our own back yards – so to speak! Here are a few restaurants in the U.S. with rooftop gardens, but rest assured there are many more than we have room to mention here.

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Urbana Starting on the East coast in Washington, D.C., Urbana maintains an impressive rooftop garden. Executive Chef Ethan McKee loves creating Italian inspired dishes, which are complemented by herbs and vegetables grown in Urbana’s rooftop garden. Since so many authentic dishes from Italy include tomatoes in some form, it makes sense for Urbana to cultivate a large tomato garden, in addition to herbs and other vegetable crops. Having a chef’s garden inspires the culinary team to create interesting dishes with the freshest ingredients around! Urbana is part of the Kimpton Hotel and Restaurant Group. Some of the company’s other DC and VA area properties - including Jackson 20, Firefly and Poste Brasserie – also maintain onsite gardens. www.urbanadc.com

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UNCOMMON GROUND

Ecco Down South in Atlanta, Ecco has a particularly friendly climate for growing a variety of fresh produce. Over the years in various seasons, the restaurant’s rooftop garden has yielded such crops as Thai basil, sweet basil, sage, mint, cucumbers, cherry tomatoes, San Marzano tomatoes, blue tomatoes, eggplant, chives, rosemary, carrots and radishes. With ingredients to make incredibly fresh salads, enhance various dishes and concoct specialty drinks, this rooftop garden offers a plethora of interesting options to choose from. Ecco is part of Fifth Third Group. www.ecco-atlanta.com

Bell, Book and Candle Located in the largest concrete jungle around - New York City - is Bell, Book and Candle. This rooftop garden on top of a 100-year old building has a twist – it’s an aeroponic garden. The crops here are grown using soil-free, solar-powered hydroponic technology. With an impressive array of produce to choose from, the culinary team can’t help but be deliciously inspired daily! The restaurant’s seasonal menus are designed around, and intently focused on, what is currently growing in the garden upstairs. www.bbandcnyc.com

Uncommon Ground Moving down and over to the Great Lakes area, we have Uncommon Ground in Chicago. There are two locations of this windy city eatery and between them there is an expansive rooftop farm as well as a sidewalk garden. The “farm,” as it is classified, was the first certified organic rooftop farm in the U.S. and the property was named “World’s Green-

est Restaurant” by the Green Restaurant Association in both 2011 and 2013. Dishes such as blackened duck breast and cilantro-lime URBANA’S GARDEN flank steak are enhanced with uber fresh veggies and herbs from the garden. Various menu selections and cocktails are made with honey from the beehive maintained onsite. www.uncommonground.com

The Fairmont Hotel Out on the West coast in San Francisco, The Fairmont Hotel maintains a rooftop garden, which also includes several beehives. The honey produced is used to enhance soups, dressings, pastries and of course, the hotel’s famous afternoon tea service. Executive Chef Andrew Court concocts his English Cucumber Avocado Gazpacho using spearmint, chive blossoms and shiso leaves from the garden. Beekeeper Spencer Marshall maintains the garden’s beehives. Fairmont properties created their Lifestyle Cuisine Plus program in an effort to cater meals for guests with specific dietary needs including, but not limited to, gluten-free and diabetes - as well as preferences like vegan, macrobiotic and raw. www.fairmont.com/san-francisco

Bastille Café & Bar We end up in Seattle – a city famously

known for its above average precipitation. While it might give some locals the moody blues now and again, all that rain definitely makes for a happy rooftop garden! Case in point, Bastille Café & Bar has a 4,500 square foot rooftop garden, which supplies fresh herbs, veggies and lettuces for Chef Jason Stoneburner’s inspired dishes throughout the year. This requires that the raised-bed planter boxes are heated during cold weather. Some examples of menu selections featuring garden ingredients are Roasted Natase Carrots, French Beans with Spicy Radish, Grilled Radicchio with Chickpea Cake, Charred Sprouted Broccoli and Torpedo Onion Frito. www. bastilleseattle.com When restaurant ingredients are grown onsite, the culinary team knows exactly what is in every dish they are sending out of the kitchen. And we think that is exceptionally delightful, especially for those who need to live gluten-free! < Want to find a green restaurant in your area? Check out the listings at dinegreen.com. Please note that there are different types of green restaurants and all of them do not have onsite gardens. If you know about a green restaurant, email us at info@delightglutenfree.com.

dELIGHTGLuTEN fr EE.com M ay-june 2015

Tr AVEL & LEIsurE BY ALExAndRA ShiMALLA delighT ediToriAl ASSiSTAnT

GLUTEN-FREE ROLLS FROM PEI wEI!

chain

CUISINE

they may be casual dining, but these four asian restaurants take it to the next level 78

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Tr AVEL & LEIsurE BEYOND the classic combo of a burger and fries, Americans love good ethnic cuisine. Mexican, Italian, Chinese, Thai, Japanese – we don’t discriminate. Lucky for us, these four Asian restaurants have gluten-free menus, so even those of us with dietary restrictions can enjoy the unique flavors and foods of foreign countries without leaving the states!

P.F. CHANG’S www.pfchangs.com Although the restaurant was originally founded in 1993 in Scottsdale, Arizona, PF Chang’s has taken the gluten-free world by storm in the past couple of years – opening up near malls or in strip centers all across America. The restaurant has grown in popularity and added delicious gluten-free options on a dedicated menu. In fact, the restaurant is ranked #2 as the most allergyfriendly restaurant in America! Open for lunch and dinner, PF Chang’s has glutenfree options for appetizers, entrees and dessert. After discussing your dietary restrictions with your server, he/she will bring out a gluten-free soy sauce for the table and all meals will be served on their special glutenfree plates. PF Chang’s famous appetizer, the Chicken Lettuce Wraps, are to die for: wok-seared chicken, mushrooms, green onions and water chestnuts topped with crispy rice sticks and served in fresh lettuce cups. Be sure to save room for dessert because their Flourless Chocolate Dome is what food dreams are made of. SHOPHOUSE www.shophousekitchen.com Although ShopHouse technically opened in 2011, the idea of making food that is served fast while breaking the stereotypical “fast food mold” has been on founder Steve Ells’ mind since 1993, when he created the beloved Chipotle. ShopHouse aims to mimic a southeastern Asian kitchen – bringing the flavors of Thailand, Vietnam, Malaysia and Singapore to America’s hungry stomachs. And lucky for gluten-free eaters, all of ShopHouses meals are 100% gluten- and dairy-free! ShopHouse is centered on the build-your-own meal concept. Customers first pick a base (jasmine rice, brown rice, chilled rice noodles or salad), add a protein (chicken, steak, pork meatballs or tofu), add some vegetables, pick a yummy

BIG BOwL’S KID PAD THAI sauce and then top it all off with their favorite garnishes (like green papaya slaw or crispy garlic). Voila! Your very own, customized, glutenfree ShopHouse specialty! PEI wEI www.peiwei.com Pei Wei Asian PF CHANG’S Diner is another FLOURLESS DOME restaurant that serves food fast we have faith that they will open more and has plenty of restaurants across America soon. This Chigluten-free options (as well as a handful of nese and Thai restaurant serves food made vegetarian choices). As their website states, from the highest quality ingredients and “Simply ask and you shall receive. Because curry that’s made from scratch! They have it’s your world. We just wok in it.” Pei Wei an entire gluten-free menu with vegetarhas grown substantially in the last couple ian options as well. Their most popular of years, branching out to nearly 200 locagluten-free dish is the Chicken Pad Thai: all tions nationwide, which is great because natural sliced chicken mixed with rice nootheir menu is mouth-watering. Try their dles and topped with basil, eggs, sprouts Vietnamese Chicken Salad Rolls next time and peanuts. This dish is followed closely you stop by: pulled chicken, butter lettuce, by their Orange Chicken: golden chicken Napa cabbage, mint, carrots, scallions, mixed with the flavors of ginger, scallions, peanuts, rice noodles and lime vinaigrette and red peppers, drizzled in a fresh sweet all wrapped in rice paper and served with and sour sauce. Big Bowl has also recently sweet chili sauce. unveiled two gluten-free desserts: Coconut Mango Tapioca and a Chocolate Fudge BIG BOwL Cake. (We all know that fudge cake, which www.bigbowl.com is topped with caramel ice cream and Despite the fact that Big Bowl only has lohomemade chocolate and caramel sauces, cations in Illinois, Minnesota and Virginia, will definitely be ordered!) < dELIGHTGLuTEN fr EE.com M ay-june 2015

Tr AVEL & LEIsurE

Planning your (gluten-free!)

GETAwAY Vacations should be fun. These getaways help us to sit back, relax and spend quality time with loved ones and friends. If you live gluten-free, however, vacations can be a bit stressful. We must be meticulous in our planning and make sure all the places we are going to eat and play can provide us with safe, glutenfree food options. luckily, there are more and more resorts that recognize the importance of being able to accommodate gluten-free diets. Here are some of the best resorts for traveling gluten-free. BY ChAndiCE PRoBST delighT ConTriBuTor

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dELIGHTGLuTEN fr EE.com

1. Disney Resorts

Is it any surprise that Disney-owned resorts are at the top of our list? For years now, Disney has not only been offering gluten-free items at all their resorts and restaurants, but they are doing it right! We have had the pleasure of vacationing in both Disneyland and Disneyworld, each of which exceeded our expectations for a gluten-free getaway. I highly recommend getting your dining reservations as soon as possible. With enough notice, most chefs can accommodate any special dietary restrictions or requests you may have. For example, when we began planning our Disneyland trip years ago, I saw that the Blue Bayou restaurant (the one inside Pirates of the Caribbean ride) has famous Blue Bayou potatoes and succulent crab cakes. These dishes are not traditionally gluten-free, but the chef was able to make them gluten-free for us, and they were fantastic! Both resorts also have delicious gluten-free Mickey Mouse-shaped waffles that are prepared in a dedicated waffle iron. And nearly every restaurant that has pizza, pasta and bread can provide gluten-free alternatives. Gluten-free chicken strips and French fries that are fried in a dedicated fryer are also available. You can even find gluten-free beignets at Sassagoula Floatworks & Food Factory in the Port Orleans French Quarter Resort of Disneyworld. In Disneyworld’s Downtown Disney, you can visit Raglan Road, and tantalize your taste buds with gluten-free onion rings, shepherd’s pie and fish ‘n chips!

2. Sandals and Beaches Resorts

The thought of staying at an all-inclusive resort can be especially scary when you live gluten-free. Will you still be able to relax? Will there really be safe food available? With Sandals and Beaches resorts, the answer to both of these questions is yes! These resorts support all dietary restrictions and will go above and beyond to make sure there are plenty of things you can eat. The staff members are all educated about food allergies and trained to provide suggestions from the menu that you can enjoy. From gluten-free beer and pizza to Caribbean and Italian-inspired dishes and sushi—you will not go hungry at these resorts. You can even order gluten-free cake and cupcakes for a destination wedding! Specialized

Walt Disney World Resort bakery items are made during set times in the pastry shop to avoid cross contamination.

It absolutely is at the Arenas Del Mar Beachfront and Rainforest Resort. The kitchen staff has undergone the GREAT Kitchens training program that NFCA offers and they are showing the world just how fantastic glutenfree can be, especially when prepared safely. There are two restaurants onsite to choose from, both with an abundance of glutenfree offerings. You will not go hungry!

The best part is there is no extra charge for gluten-free menu items. Your gluten-free food is the same price as everyone else’s food; there are no additional surcharges for gluten-free food.

3. Navutu Dreams Resort & Spa

Arenas Del Mar Resort The Niam Niam restaurant at Navutu My friend, Erin Smith of Gluten Free GloDreams Resort and Spa in Cambodia focuses betrotter®, personally enjoyed an array of on preparing meals that come from locally dishes prepared safely, just for her, at this sourced herbs, meat and produce. Niam resort. She dined on gluten-free pancakes, Niam translates to “eat, eat,” something house-made tortilla chips and fried plantains you will really want to do at this restaurant! The chefs will work with you directly to cre- as well as house-made gluten-free bread, spring rolls, smoothies, lots of fresh fruit and ate a personalized menu to accommodate even some authentic Costa Rican dishes. The your dietary needs. Vegan options are also Costa Rican Casado (beans, rice and seasoned in abundance in both variety and flavor. chicken with homemade corn tortillas) and Gluten-free bread for club sandwiches and Arenas Beach Gallos (Costa Rican tacos with even gluten-free croissants (that’s right!) shredded beef or chicken) were two of her are available too. favorite indigenous, gluten-free dishes. 4. Arenas Del Mar Beachfront and Rainforest Resort

Imagine relaxing in Costa Rica while indulging in some of the best gluten-free food you’ve ever eaten, prepared in kitchens trained by the National Foundation for Celiac Awareness (NFCA). Don’t think it is possible?

As you can see, much has changed over the last 10 years for gluten-free travel. In addition to these resorts, many others are willing and able to accommodate those individuals with food allergies and dietary restrictions including those with celiac disease. <

dELIGHTGLuTEN frEE.com M ay-june 2015

GIVING BAcK

deLight heroes

deCoding the link

dr. Edwin liu works to better understand the relationship between diabetes and Celiac disease By ChAndiCe ProBST Delight contriButor

Dr. Edwin Liu of the Colorado Center for Celiac Disease at Children’s Hospital Colorado is a key player in increasing pediatric diagnosis of celiac disease. At this center, children and adolescents are not only evaluated for celiac disease, they are given assistance with managing the diet and psychosocial aspects of the diagnosis. The Center’s main goal is to improve the quality of life for children with celiac disease.

chological counseling Dr. Liu and his team are providing to children and families. Many doctors do not understand the psychological grief associated with a celiac disease diagnosis. People may suffer from depression, anxiety and guilt after they are diagnosed. Dr. Liu finds that many children feel guilty—they feel badly that their food is more expensive or when their friends forget they can’t eat certain things. Teenagers may feel added pressure in choosing a college that can accommodate their dietary restrictions. Often times the parents of these children don’t even know they are suffering from these overwhelming feelings of guilt.

Dr. Liu began his career as a fellow to Dr. George Eisenbarth where they studied autoimmunity with a heavy focus on type 1 diabetes. While trying to develop a vaccine Dr. Liu and his team help by workfor type 1 diabetes, they found a ing with the Center’s psychologists strong link between type 1 diabetes to provide classes and counseling and celiac disease. This sparked to both newly diagnosed patients Dr. Liu’s interest in studying celiac and those who have been livDr. edwin liu, who works in the Colorado Center disease and its relationship to ing gluten-free for 6 months or for Celiac Disease, is one researcher involved diabetes and other autoimmune more. The goal is for children to in the TeDDY study, a project aiming to further diseases. Currently, he and his coltransition to a 100% gluten-free understand type 1 diabetes. leagues are working on the TEDDY diet with ease and without feeling (The Environmental Determinants isolated. disease and type 1 diabetes. of Diabetes in the Young) study. Dr. Liu and Daniel Agardh are co-chairs for the Dr. Liu recommends that anyone who The TEDDY study is just one of the many celiac disease side of the study. suspects they have celiac disease be studies going on around the globe; the tested before removing gluten from their hope is that each one will help further the diet. The management for celiac disease The TEDDY study follows 6,000 kids, understanding of celiac disease. It’s also who have a higher genetic risk of type 1 can be different than that of an intolerdiabetes, from birth until 15 years of age. important for doctors in the field of celiac ance or food allergy so this testing is very disease research to work together and The purpose is to determine if there are important. share knowledge. Dr. Liu stated: “Collabocertain “triggers” or causes for developration in any disease is important. It is the If you are in or close to the Denver area, ing celiac disease and type 1 diabetes in these children. This will help researchers only way to get stuff done.” this center is a safe haven for those with better understand these diseases and aid celiac disease. The doctors and staff are In terms of the programs at the Center, in the development of new strategies to ready and willing to help you in every I am personally impressed with the psyprevent, delay or possibly reverse celiac way they can. < 82

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dELIGHTGLuTEN fr EE.com

ConVersion CHart

Large VoLume equiVaLents 1 cup = 8 fluid ounces = 1/2 pint

2 cups = 16 fluid ounces = 1 pint 3 cups = 24 fluid ounces = 11/2 pints = 3/4 quart

metriC

4 cups = 32 fluid ounces = 2 pints = 1 quart 6 cups = 48 fluid ounces = 3 pints = 11/2 quarts

ConVersion

8 cups = 64 fluid ounces = 2 quarts = 1/2 gallon 16 cups = 128 fluid ounces = 4 quarts = 1 gallon

1 teaspoon = 5 ml 1 tablespoon = 15 ml 1/4 cup = 60 ml

smaLL VoLume equiVaLents

1 tablespoon = 3 teaspoons = 1/2 fluid ounce 2 tablespoons = 1/8 cup = 1 fluid ounce

1/3 cup = 80 ml 1/2 cup = 120 ml

4 tablespoons = 1/4 cup = 2 fluid ounces 5 tablespoons = 1/3 cup = 22/3 fluid ounces + 1 teaspoon

2/3 cup = 160 ml

6 tablespoons = 3/8 cup = 3 fluid ounces 8 tablespoons = 1/2 cup = 4 fluid ounces

1 cup = 240 ml

3/4 cup = 180 ml 1 pint = 475 ml

10 tablespoons = 2/3 cup = 51/3 fluid ounces + 2 teaspoons 12 tablespoons = 3/4 cup = 6 fluid ounces

1 quart = .95 liter 1 gallon = 3.8 liters

14 tablespoons = 7/8 cup = 7 fluid ounces 16 tablespoons = 1 cup = 8 fluid ounces

dairy-free miLk

Soy milk Rice milk Almond milk Oat milk Hemp milk Coconut milk

Whether youâ&#x20AC;&#x2122;re on a vegan diet, are lactose-intolerant or gave up cowâ&#x20AC;&#x2122;s milk for other health reasons, here are a few delightful substitutes for dairy in your favorite recipes.

sour Cream/yogurt

egg-free to LeaVen

Pureed silken tofu Applesauce Coconut yogurt Soy yogurt Almond yogurt

CHeese

Soy cheese Rice cheese Almond cheese

(Be sure to check the label for casein - a milk protein)

butter/margarine Olive oil Canola/vegetable oil Coconut oil Applesauce use 3/4 cup oil for every 1 cup butter

on an egg-free diet? you can use egg substitutes to help moisten, bind and leaven your favorite recipes. here are some of our most tried and true substitutions.

2 tablespoons lemon juice (in wet ingredients) + 1 teaspoon baking soda (in dry ingredients) 1/4 teaspoon xanthan gum + 1/4 cup water 1 tablespoon agar agar powder + 1 tablespoon water Chill for best results

to bind

2 tablespoons corn starch 1 tablespoon flax seed + 1 tablespoon water 11/2 teaspoons tapioca starch + 1/8 teaspoon xanthan gum + 3 tablespoons water

to moisten

To replace 1 egg, use 1/4 cup pureed banana, pear, pumpkin, sweet potato, or applesauce, plus 1/2 teaspoon of baking powder for leavening