Approved Amber
May/June 2015 1
Nourishing Life
Issue 4 May/June 2015
2015
Amber Approved
Stampede
Breakfast
5
Delicious Gluten-Free Snacks For Kids
Pastry Chef
Karine Moulin
Approved Nourishing Life
Amber
Amber Approved Magazine March/April 2015
Published By Evolve Media Group Inc. Editor In Chief AMBER ROMANIUK Photography JENNIFER BRAZIL PERRY THOMPSON Staff Editors DONNIE BRYANT CAITLYN KELLY
Graphic Design EVOLVE MEDIA GROUP INC. Guest Contributors PAULA ONYSKO WANDA BAKER CRYSTAL BUCHAN CARRIE ADAIR TRUSHA PATEL STEPHANIE DREYER TESSA-MAY MARR DR. MELINA ROBERTS ALLISON GILROY DENBY ROYAL Pulisher DARNELL G. DAVIS EVOLVE MEDIA GROUP INC. Amber Approved Magazine is published by the Evolve Media Group Inc. All rights reserved. Reproduction in part or in full is strictly prohibited. Amber Approved Magazine is a monthly digital publication with limited print copies available in designated markets. Amber Approved Magagzine welcomes all contributions. Amber Appoved Magazine assumes no responsibility for content or advertisement. No representation is made as to the accuracy hereof and is produced subject to errors and omissions.
Questions and feedback:
Evolve Media Group Inc. 29 South Law Street - Allentown, PA 18105 Phone: (347) 669 2EVO Email: info@Evomag.co Online: www..Evomag.co
VIEW THE DIGITAL VERSION ON ISSUU.
4 4Amber Approved Magazine
In This Edition
08
Spice Up Your Summer Salad
22
Chef's table Pastry Chef Karine Moulin
amber approved Articles
Amber approved Recipes
10 12 16
35 Carrot Cake Granola Bars 36 Paleo Birthday Carrot Cake Fruit Salad with Strawberry 38 Citrus Vinaigrette Dressing
5 Gluten-Free Snacks For Kids Living Gluten-Free Tips For Celiac Disease
May/June 2015 5
from the Editor
Welcome to Amber Approved
Happy Spring! This edition is all about some of the best of Gluten-free in Calgary. The Gluten-free Expo is on our doorstep, as well as some of the best female gluten-free community supporters sharing knowledge, recipes and other tips to help support those starting the path to a gluten-free lifestyle. And for those who have been on it for a while, some new ideas to help keep your food variety exciting. There are many reasons why people may choose or have to go gluten-free, from being diagnosed with Celiac disease, to a gluten allergy/ intolerance to a lifestyle change. For whatever the reason, everyone deserves to have endless options to support healthy living.
Enjoy this edition. Amber Romaniuk Editor-In-Chief
6 Amber Approved Magazine
The Amber Approved Stampede Breakfast is a gourmet-inspired healthy alternative to the traditional Stampede breakfast. The dream of Holistic Nutritionist, Author and healthy food crusader Amber Romaniuk became a sold out hit in its first year in 2014. Once again Amber collaborates with the team at Hotel Arts: award-winning Executive Chef Duncan Ly and Pastry Chef Karine Moulin who was seen on Top Chef Canada season four. These talented chefs will be creating the sumptuous breakfast creations. Located in downtown Calgary, at the heart of all the Stampede action, Hotel Arts is a sumptuous blend of modern luxury and intuitive service in a premier designer boutique-style hotel. A White Hat of the Year 2013 award winner, Hotel Arts is passionate about transforming ordinary events into extraordinary experiences. Amber Approved foods are gluten, sugar and dairy-free. The breakfast includes Stampede favourites with a healthy yet delicious twist (i.e. gluten–free pancakes,nitrite-free sausage, free range eggs) and other decadent additions of fruit smoothies, organic juice shots, infused waters and more... Date: Wednesday July 8, 2015 Time: 7 a.m. to 10 a.m. Location: Hotel Arts 119 12 Ave SW, Calgary, AB T2R 0V1 Tickets will go on sale Wednesday May 20th for $50.00 each. Giving: Amber Approved is a proud supporter of Calgary Meals on Wheels. A portion of the proceeds from the Amber Approved Stampede Breakfast will be donated to Calgary Meals on Wheels. (Watch for more news on the Charity Bachelor Auction in support of MOW during the event. Early word is celebrity bachelor’s include radio station DJ fan favourites and one or more Calgary stampeders are already on the list!)
May/June 2015 7
Are your emotions making you eat? Take this two minute quiz: Capture your responses to each statement and total your score at the bottom.
1. 2. 3. 4.
I feel hungry when I’m not physically hungry. YES_____ NO_____
5.
I often obsess in my head about the “treats” I want to eat after work or after a stressful situation. YES____ NO____
I do a lot of exercise, but it’s hard to keep my weight down. YES____ NO___ I feel powerless to resist eating food. YES____ NO____ I find myself craving certain foods like salt, sugar, baked goods. YES____ NO____
6. I snack or eat when I am annoyed, anxious or sad.YES____ NO____ 7. Food feels like it lifts my mood temporarily when I feel sad or upset. YES____ NO____ 8. Food helps to CALM me down when I feel anxiety or tension. YES____ NO____ 9. Even when I am full, I still do not feel satisfied and continue to eat.YES____ No____ 10.I have tried multiple diets and seen no long-term success from them. YES____ NO____ 11. I will often eat less after a day of overeating to compensate for the extra calories I consumed. YES____ NO____
12. I often weigh myself and am not happy with the number I see. YES____ NO___ 13. I obsess about being a smaller size on a regular basis and am unhappy with my current physical body. YES___ NO___
14. I am afraid to eat certain foods like sugar for fear I will get pulled back into a vicious cycle of over-eating/emotional eating. YES____ NO____
15. I feel like I have no willpower or control around sugar or other “treat-like” foods. YES____ NO___
16. I feel guilt, shame or disappointed in myself if I fall off my health bandwagon or eat unhealthy food. YES____ NO___
17. Eating reduces a feeling of emptiness inside of me. YES___ NO___ 18. If I eat one bad food item during the day I have the mindset of “I already messed up this meal so I may as well eat bad for the rest of the day” mindset.YES___ NO___
19. I feel hopeless that I will not be able to gain control over my eating. YES___ NO___ 20.I have no idea where to start in order to balance out my eating and take care of myself. YES___ NO___
Score: YES_____ NO_____ If you had more than 15 yes responses you may be dealing with emotional eating. Book your 30 minute complimentary consult with Amber here http://amberapproved.ca/schedule/ Amber Romaniuk | Holistic Nutritionist| Leading Health Food Expert|
8 Amber Approved Magazine
Spice Sanctuary
Trusha Patel
5Your Summer Salads
Ways to Spice up
Summer is around the corner (we hope!) which means we will once again be able to feast on the bounty of fresh and locally grown produce. Salads are a great way of using up fresh veggies and juicy fruits and while many of us can easily cobble together many different permutations of salads, our repertoire of salad dressings may be more limited. The basic formula for any salad dressing is pretty much 3 parts oil,1 part acid (vinegar or citrus juice), 1/3 part texture ingredient (this could be a variety of things from crushed fruit like raspberries
or soft cheese to mashed avocado, tahini or Dijon mustard or minced garlic or shallots) and then spices and herbs. Usually when we think of spices for salad dressings, we reach for the good old salt and pepper but does it really have to be that boring every time?! Of course not (says the Spice Queen!). There are many spices that pair really well (not to mention are also very good for you too) with a majority of salad bases. Here are just a few to get you started:
Cumin – Lightly toasted to release their oils, cumin seeds add a great crunch and earthy flavour to any salad. Nigella Seeds - Often referred to as the “cure for anything but death” this powerful antioxidant packed spice is a great sprinkler on top of a salad but can easily be lightly toasted and added into any salad dressing too. Its mild yet nutty flavour will marry with any ingredients. Brown Mustard Seeds – Temper these little seeds in a little olive oil or coconut oil to release their
Trusha Patel, known as Canada’s Spice Queen™, is a former investment banking lawyer turned organic spice purveyor. As founder of the Spice Sanctuary, Canada’s most premium organic spice company, Trusha has quickly become one of Canada’s foremost spice experts and a respected resource in the culinary and healthy living markets, offering advice and recipes on how to integrate good flavor into your foods using the best quality spices, herbs and blends.
May/June 2015 9
piquancy and then mix with Dijon mustard and vinegar and you’ve got yourself a simple dressing really well suited for a roasted vegetable salad or mixed greens on their own. Nutmeg – Sweeter spices like nutmeg can also be a wonderful addition to a salad. Grate a little into a cheese-based dressing or even ranch dressing and of course, a delicious topping for a fruit salad too. Spice Blends – Yes, you read right. You can use something as safe as a curry powder mixed with some yogurt or tahini to make a creamy and spiced dressing over a potato or chicken salad. Or you can go bold and beautiful by adding a sprinkling of a Middle Eastern, Jamaican, Mexican or any blend of your choice into your salads. Try my attempt at a bold and beautiful dressing and you’ll see how easy and even tastier it can be to not use salt and pepper for your dressings all the time!
Bold & Beautiful Salad Dressing (enough for 2 servings) ¼ cup Olive or Avocado Oil 1 Tbsp Balsamic Vinegar 1 clove minced Garlic 1 tsp Spice Sanctuary Nigella Seeds, lightly toasted ½ tsp Spice Sanctuary Cumin Seeds, lightly toasted 1 tsp Spice Sanctuary Middle East Feast Spice Blend
Mix all the ingredients together, shake well and pour into the bottom of your salad bowl. Top the bowl with some arugula or spinach, crushed walnuts, caramelized onions, sliced peppers, chickpeas or cooked protein of your choice, fresh orange and hemp seeds. When ready to serve, toss the salad really well to coat it with the dressing and serve as a side or simply enjoy as a healthy lunch.
www.spicesanctuary.com
10 Amber Approved Magazine
Five Quick, Easy, and Delicious
Stephanie Dreyer
Gluten-Free Snacks For
Kids
My kids are always hungry, so keeping healthy snacks around the house is critical for a busy mom like me. Gluten is something I try to avoid in my house (my belly always thanks me for it) so when it comes to snacking, I try to keep it fresh, fun, and veggie or fruit focused. Below are my favorite gluten-free snacks to feed
my kids (and me!). You can make them quickly and easily (or by little hands with just a little help from you). These are also great on the go for those days when you are shuttling straight from school to after-school activities.
Stephanie Dreyer, is the founder of VeegMama, a lifestyle blog sharing new approaches to healthy living and eating. She encourages her readers to live their best life every day through food, wellness, and personal fulfillment. Stephanie was most recently featured on KCAL 9 in Los Angeles and Chickpea Magazine. Her new ebook, VeegMama’s Guide To Going Vegan
May/June 2015 11
1
3
Roasted Seasoned Almonds Spread 2-3 cups of almonds on a cookie sheet. Drizzle with olive oil, sea salt and cayenne pepper. Mix together so the almonds get coated. Bake at 350 degrees for 10-15 minutes until they are nice and toasted. (An alternative herb version is to sprinkle with dried or fresh thyme, rosemary, and sea Roasted “Nacho� Chickpeas salt). Drain and rinse 2 cans of chickpeas. Blot with a towel to try. Toss with just enough olive oil to coat. Bake at 450 degrees for 30-40 minutes until they are crisp and crunchy. Season with taco seasoning, nutritional yeast, and sea salt, (if taco blend does not include salt). Guacamole and Veggie Dippers Cucumber and Carrot Guacamole is a favorite in my Sandwiches house! Scoop out the fruit of 6 Slice cucumbers and carrots on avocados into a bowl. Squeeze in the diagonal into oblong ovals. the juice of 1 lime and season with Spread hummus onto one slice of salt. Mash together until smooth. cucumber and top with another. Instead of chips, serve alongside Do the same with carrots and/ cucumber slices, bell pepper or mix it up to make a cucumber/ strips, and carrot sticks. carrot combo stack.
Fruit kebabs These are super easy to make and kids love them. Cut up bite size pieces of apples, pineapple, or watermelon (whatever your kiddos love), and skewer onto sticks with strawberries and grapes. Serve alongside almond butter or your favorite non-dairy yogurt (I love the coconut milk variety) for dipping.
2
5
www.veegmama.com
4
12 Amber Approved Magazine
Tessa-May Marr has been living gluten-free for three years and is the founder of Gluten Free Calgary, as well as Mad Media. She is also a flight attendant, and spends most of her free time traveling in and effort to see the world, or as much of it as possible.
Living Gluten-Free: Everyone’s Doing It These days, the term “glutenfree” has become pretty standard in society’s vocabulary. You hear it in restaurants, at grocery stores, from your friends and family, and even on the news. It seems the “buzz” about glutenfree has grown significantly in the last 5-10 years. Most of us probably don’t remember this being a hot topic when we were growing up. This begs the question: Why now? Why does gluten all of a sudden matter so much? Why do we all suddenly hate it? Is this just a fad, destined to run it’s course and die along with Tamagotchi’s and flare jeans, or is this stuff really as bad as it seems? And if that’s the case, why did we all live just fine with it up until recently? Well, things have changed in the last 5-10 years. We know much more about our bodies and
digestion,and we’re much more willing to experiment. Also, the amount of information we have access to has grown exponentially with the dawn of the Internet, and that has turned us into curious, experimental minds and has us all sharing information as quickly and frequently as we are consuming it. What people are finding is there are some very serious upsides to living gluten-free. We’ve highlighted below some of the reasons that people are choosing to limit their gluten intake or cut it out entirely. This is not to say everyone SHOULD or MUST live gluten-free. We all make our own diet decisions and we all know our own bodies best (and if you need help understanding yours, give Amber a call, or another local nutritionist and they can help!).
Fatigue & Bloating I bet you can recognize the difference in how you feel after you have a big bowl of pasta for lunch versus a crisp, veggie and protein-filled salad. There are certain foods that just simply affect our bodies differently because of their make-up. Carbs that are heavy (and full of gluten) often leave us feeling bloated and fatigued. These feelings can be unwelcome midafternoon on a workday when you’re struggling to stay awake to finish your daunting task list before you can clock out for the day. Some of us have pinpointed this feeling and therefore make decisions to avoid it (especially in certain circumstances). This could be a decision we make on a case-by-case basis, as well, not necessarily a long-term, unwavering commitment.
Tummy Trouble Some may have quite a strong negative and/or uncomfortable reaction in their bodies in the presence of gluten beyond the bloating and general discomfort most of us feel. (They may describe themselves as gluten sensitive or allergic to gluten.) These reactions can range from skin rashes to brain fog, dizziness, weight gain and even sometimes more severe reactions such as blackouts, anxiety and extreme emotional mood changes. I know—scary stuff, right? Probably the most common complaint from people who are sensitive to gluten is “tummy trouble”. This could be pain, cramping, gas, constipation or even the ever-so-pleasant diarrhea. Specific symptoms vary. Bottom line though, when these people digest gluten it is incredibly unpleasant and may put them out of commission for hours, afternoons, even a couple of days. Often, these symptoms have previously been diagnosed by doctors as IBS (Irritable Bowel Syndrome) and people have simply accepted the fact that this is just their reality and a good portion of their lives will just have to be spent in the bathroom. Now, with this new information linking these types of symptoms to gluten, this can be remedied (for some—IBS is still a thing—although a nutritionist could help you link this to another specific food sensitivity that, when removed from your diet, could provide relief of symptoms).
Imagine how happy these people are to learn this, and how much time they can get back with less hours logged in the toilet. The possibilities are endless! Celiac Disease Now this is a far from a fad, and doctors will confirm this. Celiac disease is a very real thing for the people that suffer from it. In a nutshell, it means that when gluten is present in a Celiac’s small intestine, their immune system begins to attack itself, and wears down their villi, which are super important for absorbing nutrients their body needs to get from all the other food they consume. With less nutrients being absorbed, their body is susceptible to so many other failures and diseases and can suffer averse long-term effects. Still, I’m sure you’re wondering why you’re hearing so much more about this disease nowadays then you did back when your grandmother was around? I thought so. Two things have changed. First, doctors are now asking more questions and they have access to more information. They’re digging deeper. They know more than ever. And they’re able to find causes like never before. It’s amazing the portion of our elderly population who are just finding out now that they have had Celiac disease their whole lives (and are now understanding some of the affects this has had over the years). Secondly, the actual wheat we consume is
May/June 2015 13 different. Without getting into too much detail, the genetic make-up of wheat changed in and around the 1950s, so that farmer’s could yield more crop from their plots of land. This significantly increased the amount of gluten present in the wheat we consume. (For more details on this, read Wheat Belly by Dr. William Davis. He’s better at explaining it, anyway.) At GFYYC, our community is made up of anyone who lives gluten-free, part-time or full-time. We don’t discriminate—and we also don’t try to convert anyone to living and eating this way. We do, however, bring together information and resources (including a variety of delicious recipes) that will be helpful for everyone. If you find one of the reasons above compelling enough to start making gluten-free choices, you have a place to go and most importantly, you are not alone! We promote sharing at GFYYC, and so we have decided to highlight a gluten-free (and dairy & sugar-free) recipe from one of our community members to start you on your journey! (This will also help convince you that living gluten-free does not mean depriving yourself of delicious foods!)
14 Amber Approved Magazine
crystal buchan |
founder of Healthy Dine Out www.healthydineout.com
Spring into a Healthier
YOU
There isn’t a better time than the spring season to get into great shape. With the weather improving, it’s a lot easier to get outside and start moving more. Not to mention, there’s a lot of healthy spring produce to choose from at your local Farmers Market! Spring! The days are getting longer, and birds are starting to sing their merry songs. People are also getting out from being indoors. It would seem nature and people are at their
busiest in the springtime. We’ve past the March equinox where the day and night were of an equal length, and now we are moving to warmer, longer days. Have you noticed the birds coming back up from the south too? Then there are the plants that start to grow as our rainy season starts. The leaves poke up through the brown rich dirt, and green grass starts to
show through the brown dead grasses left over from last year. Finally, a marvel of colours occur when the flowers bloom, wild and glorious. Now what about the fresh produce that is available in the springtime, which is somewhat local? Here a few suggestions, but depending on where you live, some items may not be in season yet. It is best to frequent your Farmers Market to find out what is locally available!
May/June 2015 15
So what Spring Vegetables might you find in your local Farmer’s Market this spring that have been sourced from North America (California, and other warmer regions)? Vegetables: • Cabbage • Broccoli • Carrots • Arugula • Asparagus • Artichokes • Rhubarb • Spinach • New Potatoes • Zucchini Fruits: • Apricots • Avocados • Blueberries • Grapefruit • Lemons • Kiwi • Pineapples • Strawberries • Tomatoes Have a great time at the Farmer’s Market’s this season, and feel free to share your choices and healthiest recipes with us on Twitter @healthydineout , @healthydinein
16 Amber Approved Magazine
Tips
Dr. Melina Roberts
for Newly Diagnosed
Celiac Disease Celiac disease is an autoimmune disease, whereby the immune system reacts against gluten and causes damage to the villi of the digestive tract, specifically the small intestines. This affects proper absorption of nutrients, which can lead to a host of other health problems. Approximately 1 in 100 people have celiac disease. In Canada, more than 330,000 people are believed to be affected by celiac disease with only 110,000 people being diagnosed with the disease.
Delayed or undiagnosed celiac disease can lead to the development of many chronic medical issues. Being newly diagnosed with celiac disease can be tainting and overwhelming, but with the right tools and guidance, the transition can be less painful as you orient yourself within this new, perplexing gluten-free world.
Learn to read labels You will typically find gluten in cereals, bread, pasta, pastries,crackers, beer but it is important to read labels. Look for gluten-free labels.Gluten-free labels means that there is less than 20 parts per billion (ppb) of gluten in the product. Be aware of gluten-containing grains. The gluten-containing grains include wheat, rye, barley, spelt, triticale, kamut, durum, semolina, malt, brewer’s yeast, wheat starch.
Dr. Melina Roberts (@drmelinaroberts), Naturopathic Doctor and Clinic Director of Advanced Naturopathic Medical Centre in Calgary, Alberta, she is a leading authority in the field of naturopathic medicine specializing in European Biological Medicine effectivelytreating digestive issues, hormonal balancing, autoimmune disease and cancer.
May/June 2015 17
Become aware of hidden sources of gluten Hidden sources of gluten can be found in candy, sauces, seasonings, malt flavouring, soups, soya sauce, processed lunch meats, sausages, brown rice syrup, French fries, potato chips, multi-grain breads, crackers or chips, imitation bacon bits, imitation seafood, flavoured coffee and teas. Be careful of crosscontamination Cross contamination can occur quite easily with shared utensils, shared cooking surfaces, shared cooking containers. Be sure to use different utensils, cooking surfaces and containers than glutencontaining foods. It can also occur if food is cooked in the same oil as gluten-containing food. This can easily occur in restaurants, so be sure to ask if your gluten-free food is being cooked separately. Food
must not come in contact with any gluten-containing foods to avoid cross-contamination. Be aware of non-foods with gluten Anything that touches the skin or mouth gets absorbed into the bloodstream and can cause a reaction in the body, therefore you need to be aware and read labels of non-foods such as toothpaste, lip balms, make-up, skin creams and lotions, shampoos and conditioners. The other place that gluten is sometimes hidden in is vitamins, supplements, medications and play-doh. Do not go overboard on Glutenfree products. Just because it is gluten-free does not mean it is healthy. Packaged, processed foods are still not nutrient-dense foods. See this gluten-free, celiac-lifestyle as an opportunity to eat real foods
such as organic, non-GMO vegetables, fruits, nuts, seeds, beans, lentils, grass-fed meats and wild seafood. Regardless of whether you have symptoms or not, if you have celiac disease and eat gluten you are harming your body. Even a crumb can be damaging. You may be tempted to cheat but don’t give in as it will be impairing the proper functioning of your body whether you realize it or not. Having a strict gluten-free diet is the only way to effectively treat celiac disease.
18 Amber Approved Magazine
Paula Onysko | www.paulaonysko.com
How to Create Certainty in Uncertain Times These days, you don’t have to look far to see that Alberta is facing uncertain times. Oil prices have dropped in half from a year ago, and the province stands to lose 30,000 to 40,000 oil and gas jobs this year alone. Whether it is fear of a job loss, an economic slowdown, waiting for medical test results or some other situation filled with unknowns, uncertainty can be stressful. People experience sleepless nights, anxiety, financial hardships, relationship stress, and potentially addictive behaviors related to food, drugs, alcohol or spending. Yet the truth is… life is filled with uncertainty every day. Even on the best days when everything is flowing in your favour, anything can happen at any moment – good or bad.
Hence my invitation: Starting today, create your own sense of certainty within yourself so you are better equipped to deal with whatever life brings you. Then you don’t need to worry about uncertainty. You can walk through every day with confidence and grace. Here are 5 Ways to Get Started Recognize What’s in Your Control and What’s Not None of us control the world oil price. We do control how we show up and do our work each day. We control how we take care of our bodies, how we invest our time and money, the thoughts we choose and how we manage our emotions daily. Taking full responsibility for what youcontrol enhances your sense of certainty.
Connect with Belief and Opportunity Belief is a powerful force. What you believe dictates the world you experience. Begin claiming belief in yourself, in abundance and in opportunity. Yes, thousands of people may lose jobs, yet other companies are hiring. Some companies and industries are slowing, while others are ramping up. There are always opportunities for those who believe and align with them. Hold Yourself as Resourceful, No Matter What You are more talented and resourceful than you may know. When you embrace this truth fully, you can always land on your feet regardless of the circumstances. Believing this builds an inner emotional immunity that is so
May/June 2015 19
important for navigating periods of uncertainty. It allows you to access solutions that you might not have seen before, with an open mind and calm body. Develop a Safety Net Starting today, begin creating your safety net. This may mean developing a consistent savings habit or securing a line of credit for emergencies. If you’ve already encountered a job loss, you may need to access those safety nets. Claim the period of time you will draw on them so your mind is trained that this is a short-term solution only. Then put yourself in motion to seize opportunities that get you back into the flow of life and financial abundance.
Build Your Support Circle Simply put, life is easier with great friends and family. I know people who are dealing with terminal illnesses that have survived the unthinkable with the love, prayers and support of others. Don’t wait for uncertainty or a tragedy to connect. Nurture those precious relationships as an ongoing part of a rich life. As you let go of what you can’t control, believe in opportunity, hold yourself as resourceful and create safety nets and support circles, you can thrive even amidst uncertain circumstances. Try it!
About Paula Onysko Paula Onysko is a success coach, business strategist and inspirational speaker. She helps soulful women in business master the mindsets, communication skills and daily habits to make great money in harmony with their health and personal happiness. Paula’s wisdom has been featured in the business section of the Calgary Herald, in corporate boardrooms, with online women’s groups and through local workshops.
20 Amber Approved Magazine
The Gluten-Free Expo Support for the Growing Gluten-free Community
The Gluten-Free Expo started as a charity event 4 years ago in Vancouver. Margaret Dron, who does not have celiac disease but does have full-blown wheat intolerance, was having a dinner party and an attendee couldn’t eat anything. She didn’t have any idea what it was and the next weekend she was volunteering at the food bank and wanted to support her friend she asked about gluten intolerance.
Dron adds that, 1 in 6 people have gluten tolerance; with statistics like this it seemed evident that there was a huge calling for gluten-free foods and awareness. In light of this Margaret Dron pulled the first event together to raise gluten-free food for the food bank. Initially, the goal for the event was 500 people, with exhibitors. In the end 3000 people showed up and raised enough to fill a 1-ton truck with food.
In turn Margaret received tons of e-mails asking to do this again and learn about products and meet the food producers. She wanted to carry on but do it through the community 4 years ago and since she can confidently say that the show has really grown and the community has really grown. With an average of Âź million people who visit website and thousands of people visiting social media, the gluten-free expo has really generated quite the following. For Calgary this is the 3rd annual GF Expo.
May/June 2015 21
For Margaret Dron, creating a national event is the dream. “I think it’s about education. Me discovering that there is such a thing as a wheat intolerance, the more we can get out into the community and help people understand you’re not alone, that it’s not in your head, even though you haven’t heard of it, to help people understand how to thrive in that lifestyle and how to get tested properly and where they can turn to for support. “ Also for supporting local products, they are the bloodline for this because they are starting these companies because they have a medical need for gluten-free diet or someone in their life does. There is a lot of passion in these products. Want to showcase as much as possible to have a longterm relationship. Calgary is a great place, there is humbleness about the products and you hear about the oil industry but when it comes to bakers and artisans there are extremely talented people and humbleness around their products. When asked what her favourite gluten-free snack was, Margaret has a few worth trying: Glutenfree bread, cinnamon raisin bread, Rumble shake, giddy yoyo for chocolate. Enjoy Life has great
lentil chips, natures path morning breakfast natural organic and gluten-free products. In terms of her belief that people are possibly becoming more understanding of gluten-free living, Margaret says “People are skeptical of new things; it got a big boom after south beach diet. It’s just another diet but it really isn’t. There is improved testing, research and correlating it to more diseases. There are now more research showing an understanding around gluten-free. More manufacturers are producing gluten-free. It’s really not that new, it’s just new in Canada. In Italy it is mandatory for all children over 11 to be tested for celiac disease. Australia has gluten-free sections at the grocery stores and has had it for over 10 years. It’s not that it’s new or a fad in Canada I think it’s just something we finally started to understand just as the rest of the world is.” What are some tips to recommend to someone who has just been diagnosed? 1. You’re not in it alone; the Canadian Celiac Association has wonderful support chapters across Canada and the U.S.A. There are great people that want to listen and support you and help to help you figure out how to make it
work and just connect. Most places have meetings where you can ask questions. 2. Change your perspective. Think less about what you can’t have and more about what you can have. Explore new foods, try new brands. Learn how to make some of your favourite recipes from scratch. Learn new things. The show is getting bigger, wider isles, more space for exhibitors, new categories. It’s an evolution of the Gluten-Free Expo It is often difficult to get celiac disease diagnosed. There are over 300 known symptoms. If your doctor is uncertain because you don’t have the 3 typical symptoms, you can inform him or her that there are over 300 known symptoms and ask to get tested just in case.
22 Amber Approved Magazine
May/June 2015 23
Chef
Karine Moulin Pastry Chef, Hotel Arts Group
In the past few edition of Amber Approved, we had had the honor of interviewing several dynamic chefs for our “Chef’s Table” feature. Each of them enriched our lives with the bold and savory flavors and stories. This month Amber Approved wanted to deliver something a little sweet and tasty for the
Spring/Summer edition. Pastry Chef Karine Moulin is one of Western Canada's great talents preparing exquisite desserts. She has worked with the Hotel Arts Group helping to launch an array of new desserts for Raw Bar by Duncan Ly, Yellow Door Bistro, the group's growing banquet and catering division as well as all those amazing in-
room welcome amenities for VIP guests. In addition Chef Karine has been developing an array of gluten free desserts for the ever growing population with gluten sensitivities We had a the great opportunity to sit down with her to pick her brain and ask a few questions.
24 Amber Approved Magazine would do it again but not in a competition format as I don’t do well in a competition setting, but I really like how with TV you can share knowledge and skills with thousands. Where is the first place you started working as a chef? I worked at a national bulk pantry making simple lunch food in Cold Lake,Alberta when I was in high school and I couldn’t wait to learn more. How did you end up at Hotel Arts?
What inspired you to want to be a pastry chef? I am so fortunate to come from a home where my mother baked and made everything. We always had dessert; my sister and I would help mix the cake batter and ice the cakes. I think I’ve always loved cooking. I loved making what was going into my body. It’s all I ever wanted to do, so from highschool I applied to come to Calgary to take the professional cooking programand then cooked for a few yearswanting to strengthen my culinary skills. From cooking I decided I wanted to be a better chef, so I decided to go to pastry chef school. It was after that I knew what I was meant and wanted to do, and I stayed in that direction for 13 years. I am happy.
You were on Top Chef Canada; how does it feel to be a past competitor? It is a pretty special gift that I don’t take for granted and I cherish it. I never expected what last year would have looked like; you go away and it films and eight months later the secret is out that you are going to be on the show. I went from being known in Calgary to being known on a national level, and I was really intimidated at first because I was being approached by people I didn’t know. Being that you were on TV, would you ever do it again? I think TV is a very impressive tool that you can use to connect with thousands of people. I
I met someone at the casino and he interviewed me. We knew we would work well together but it wasn’t the right venue fit for the both of us. Six months later he became the executive chef at the Hotel Arts and we reconnected. Now it has been seven years, which is almost unheard of in our industry. It’s a nice fit. What about Yellow Door Bistro Desserts- what inspired you to learn gluten-free, dairy-free, and such? The reason is I am personally gluten-free (which people often don’t believe as I am a pastry chef)is I am refined sugar-free and dairy-free at home. There is also a huge demand for glutenfree and dairy-free options. I have been sure to have at least one gluten-free, dairy-free, and
refined sugar-free option when designing menus. Now I see this social acceptance; you can still create dishes that stay in tune with your health choices. Glutenfree, I was definitely seeing a lot of; I originally had a dairy-free and refined sugar-free option from the beginning and I am trying to do all three of them, as mentioned. It is definitely an evolution of my skill. It has challenged me to source and reeducate myself on recipes people wouldn’t know.
a lot of apricots, definitely warmer and more winter spices, turmeric, cinnamon, cloves, nutmeg and star anise. The menu definitely has an inspiration of what I like and what I think the public likes to eat in the winter, rich and enhanced with warm spices. We try to be seasonal so I am switching to the new menu soon; this is an exciting time because everything is coming into season. Are there any ideas for different ingredients for spring?
You changed the dessert menu here in November; what Strawberries, because we are inspired some of the new menu so lucky with our strawberries items? in the summer time, definitely berries in general. I think I am With the colder season I went with going to do a rough draft of warmer comfort desserts. I used
May/June 2015 25 what I am hoping comes into season;that is another challenge too.I am thinking of another dark chocolate item: dark chocolate and cranberries. Tell us a little bit about this dessert we are photographing today? It is apricots, literally ripe apricots pureed. And what I did was a gluten-free chocolate cake, the dark chocolate in the cake being raw cacao powder with theapricot layer in the center. The dark chocolate mousse is technically not a mousse but has cacao powder, avocado, some pureed apricots and a bit of maple syrup. I am still learning to get the
26 Amber Approved Magazine textures I want that the dairy gives you, but just to get that silkiness without actual dairy. I pureed the apricots that allowed me to get the fiber I wanted, and mimicked the gel of the cream that I wanted to get the gel and consistency I wanted. It’s a whole food dessert. Tell us about Raw Bar by Duncan Ly Desserts- will anything change going into spring? I am definitely keeping the chocolate bars and I can start getting mangos now.Mangos are coming into season so we will start using more fruit-based desserts. That one is funny but I find that coconut palm sugar is so intrinsic to that food because you
don’t need a lot of sugar for the mangoes are ripe. Therefore, I am really pushing myself, but I haven’t nailed anything down yet. Then we are going have fruit popsicles pool side. You also do homemade sorbets and ice creams; how do you decide what flavors and features to add because it changes monthly? For these as well, I buy as many fruits as I can throughout the year. Once my producers say these are the last of the season and I stock pile, I buy boxes and boxes of apricots, nectarines, plums, as much fruit as I can and we process it. It is picked ripe; the sugar is at its optimal level.
I don’t have to add anything to it, it is perfect just the way it is. I pickle them, puree them, preserve them, and often I will store them in alcohol, which the bar most often uses. I use those frozen purees for my ice creams and sorbets. They are in an airtight bag when frozen, so I just pull it out when I need it. And then I use those frozen purees as a base for my sorbets and ice creams. The ice cream maker that you use is quite special; tell us about it. It is special. It is Swiss and designed for hospitals so patients can receive the most optimal nutritional content aspossible. Unlike traditional, where the fruits
May/June 2015 27
are heated, mine are completely raw. I just freeze them; I feel you get the best nutrient and the best flavor out of the fruit. With the ice creams, I use my coconut milk, my fruit and my honey syrup. It is minimum processing.
Do you have any tips for people who want to try some glutenfree, dairy-free or refined sugar-free foods and are experimenting themselves? Where is the biggest place to start?
And are the ice creams dairy-free? The biggest paradigm shift is that it is easier to make pastries with Or are they sometimes yes and unrefined sugars. The baking sometimes no? time is much quicker- it takes five to six times less to cook glutenThe ice creams are sometimes free than not. My mousse is dairy-free, it depends what I am pureed avocado, cacao powder making. and pureed apricots; it’s a bit misleading but it actually takes What is your favorite dessert? less time to prepare. I find that I use my food processor more, as it I do love this chocolate and apricot torte; it definitely hits all the is quicker and healthier right spots for meant for Yellow Door Bistro and at Raw Bar I love What are some goals and aspirations for the future? the coconut tapioca pudding; it has the tamarind ice cream. I grew up with tapioca so it’s that comfort I am competitive with myself, and I never want to be complacent. I food from home for me. feel that I haven’t fully mastered
baking and cooking without dairy so I have this to do list, and I feel like I have my sugar-free list but the dairy-like aspect I am still working on. I have this master list, this equation where 1 cup of cream is equal to one cup of blank. It has been a work in progress, but that is definitely my biggest challenge. Any last words? I feel like I am empowered by Hotel Arts, and I love doing what I do because of the public. I would urge and encourage people to share with us their requests. I love what I do because I get to be creative, and I would love for people to be confident for what they want to see on menus.
28 Amber Approved Magazine
May/June 2015 29
30 Amber Approved Magazine
May/June 2015 31
Anejo Spring Menu With Chef Matthew Davidson Photography by Jennifer Brazil
Spring is in the air and that means it’s time for menu changing. We sat down with Chef Matthew Davidson at Anejo to check out some of the newest items coming. There will be a 70% change with a few items coming back from the summer menu last year. A bunch of the entrees will be new but old favorites will also be kept. Anejo is always great
at trying to bring more gluten-free options to their desserts. Dessert can be a bit of a challenge but now Chef Matt is thinking of adding a in a flan, or a crème caramel but traditional Mexican style so we have something else for gluten free people. On the taco side of things: “I always replace one of the 6 taco meats each menu change. We are going to be
bringing in another wild boar or elk in to replace the lamb. And then we have shrimp tacos right now but I am not a fan so I found a much better recipe and a way, way better way of doing them. So now instead of being the chipotle poached prawns they will be fire roasted and grilled and served with our in house tomato salsa. I am excited; I think this is going to be the best menu.
32 Amber Approved Magazine So we gave them two new and two classics, so we have the tacos because that is pretty much the bread and butter of the kitchen. On a busy Friday or Saturday night we can sell up to 1200 tacos. So we have two pork, two beef, our corn and poblano, lamb and of course our chicken.” That’s a lot of Tacos! Which one is your favorite regarding tacos? “My favorite is probably the chicken, to be eating tacos every single day for about three years and I still can eat the chicken so that says a lot about how much I like them. It is definitely my
go too, if I need a quick snack or if I come here for a drink one night. “ On The Guacamole, which is quite legendary… “And then we have our guacamolewhich will probably never change. This restaurant will probably close before the guacamole ever changes or goes away in anyway.” Exciting new vegetarian entrees will also be added to the menu. “The focus in this case is the Portobello mushroom, stuffed with a cauliflower and yam puree, and it is also gluten free. And it will come
with saffron rice and is topped with a queso fresco cheese which is a very low fat cheese and is topped with some fire roasted Fresnochilies and garnished with edible flowers.” Bringing steak back to the menu: “Another new menu item that I have is a rib eye. We are bringing the steak back. Steak is a very tricky thing to do in Mexican cuisine because its not something you find in Mexico because they don’t have the same beef quality we do. So it’s finding the happy medium of serving steak and having something that represents Anejo. We have our Mexican marinated rib eye, it is marinated very, very lightly in
May/June 2015 33
olive oil and our Anejo rub, grilled to order and on top of it is a cuitlacoche demi glaze. It is a mushroom truffle, it is very popular in the Mexican cuisine but it is not something you see here a lot because it is very odd. If you Google search it, it is not pretty, it is a mushroom that grows in the end of corn. They harvest it in Mexico and serve it as a canned product. I tried to use it a couple menus ago but I’d
never talked to a Mexican chef that had used it before so I went to Mexico last month, and I specifically sought out someone who used it on their menu. He taught me some pretty cool ways on how to use it and I can see some of the mistakes I made when I did not know how to properly use it. It is a very unique flavor, if you are familiar with it, it tastes really good but if you aren’t familiar with it, it is
not something that would alarm you. That comes with the saffron dusted rice and coriander dusted carrots.� Add menu sampling at Anejo in Calgary to your spring/summer todo list this year with a menu that is over 90 percent gluten-free!
34 Amber Approved Magazine
Allison Gilroy
3
Gluten Free Picks By
I evaluate over 100 new gluten free products every year. Eager start-ups, big distributors and local farmer’s market stalls present me and my Market 17 team with their best shot, looking to get approval and make it over the hurdle and on the grocery shelves, in the café pastry case, or behind the freezer door. Of course, Market 17 only sells food without artificial preservatives, colours, and unhealthy ingredients, so that whittles down the suitors.(As we all know, just because preparedfood is gluten free doesn’t mean it’s healthy!) Most importantly, it has to taste good.
Here are three of my favourite gluten-free products. They’re super special and delicious! Sweets from the Earth Peppermint Nanaimo bar If someone asks me for the best gluten free dessert we sell, I point to the Sweets From The Earth Peppermint Nanaimo bar. It’s so yummy I can’t help smiling when I talk about it. Sweets From The Earth are rock stars when it comes to creating wonderful gluten free desserts. This Nanaimo bar has whole grain rice, chickpea, sorghum and tapioca flours. The cool taste of real peppermint oil is a welcome
twist for us Nanaimo bar fans. I’m sharing a wonderful secret. This little gem is creamy, rich and satisfying: a 90g bar is 410 calories. Reward yourself with this treat. People Food Know Meat patties I love delivery days for “Know Meat” veggie patties because owners Brent and Linda always arrive beaming, delivering a few cheeky zingers to my partner, Alan. Know Meat (get it, “no meat”?) burgers are vegetarian and borrow from Linda’s mother’s delicious recipe featuring lentils, brown rice, split peas and root vegetables.
May/June 2015 35
High in fiber and boasting over 6 grams of protein, the patties are so “staggeringly healthy” (says Brent), you can even eat them on a cleanse. Don’t fear that they’re flavourless, though -- Know Meats taste hearty and satisfying, with notes of ginger and curry. Calgary chefs already know this little secret because Know Meat patties grace many menus throughout the city. Great to see there’s more local, gluten free options in restaurants!
Primal Soup Company One time at the Farmer’s Market I needed a little something and after doing the walk-around I picked the Primal Soup Company stall. I chose the coconut lentil curry soup. I was not expecting anything more than a “food court – level” lunch. BUT! After the first mouthful I had to lay my spoon down. If I had been wearing a hat, it would have been blown back off my head. You have not experienced soup like this before. (In fact, I walked back to the stall right then and asked owner Margaret Nemeth if I could carry their
flavourful soup in my store) Primal Soup Co.’s selection will have something you love: vegetarian, meat-centric, chowders, bisques, or borscht. All soups are gluten free (and some varieties go even further being dairy-free or vegan)and have big chunks of veggies, savoury cheese, beautiful beans or quality meat.
36 Amber Approved Magazine
Carrot Cake Granola Bars Ingredients 2 cups coconut oil 1 cup raw honey 4 cups only oats 1 cup crushed pecans 1 cup shredded unsweetened coconut 1 Tbsp organic Vanilla extract 1 cup raisins 1 cup shredded coconut 3 tbsp cinnamon
Directions 1. Heat honey and coconut oil over medium heat in a pot. Once brought to a boil, turn off heat and whisk 2. Add the rest of the ingredients and mix well 3. Line a cookie sheet with parchment and spread mixture over the pan into a large rectangle 4. Set in the fridge for 5-8 hours
Mini Carrot Muffins Ingredients 2 cups almond flour 2 tsp aluminum free baking powder pinch of pink Himalayan sea salt 2 tsp organic vanilla extract 3 organic eggs 1 cup shredded carrot 1 tsp xanthan gum 3 tbsp cinnamon ½ cup dark grade maple syrup ½ cup shredded unsweetened coconut ½ cup raisins ½ cup olive oil
Directions 1.Pre-heat oven to 375 degrees Fahrenheit 2. Combine all ingredients and mix well 3. Grease mini muffin tin with coconut oil 4. Fill muffin tins level with batter 5. Bake for 17-18 minutes or until toothpick comes out clean from the muffins.
May/June 2015 37
Paleo Birthday Carrot Cake
1. mix all ingredients together 1.5 c shredded carrot 3 eggs 1/4c coconut oil 1/4 c applesauce 1/4c milk 1c almond flour 1/3c coconut flour 1/4 arrowroot 1tsp each cinnamon, pumpkin pie spice, baking soda stevia to taste (or 2tbsp honey if can tolerate)
1/2 c unsweetened raisans, craisans or other dried fruit in a bowl until well blended. 2. Place a tbsp of a time into mini muffins (i got 20) Bake for approx 13 min @350 3. Frost once cooled with: -in bowl of food processor add a sprinkle of stevia, 1/2c almond milk, 1/2 c coconut oil (melted),
2 sc protein (i used vanilla egg white. can use any kind), 1/2c coconut butter, 2tbsp coconut flour. Process until well mixed. Will be thick and should look like a "cream cheese frosting." 4. sprinkle cinnamon on top and serve chilled. You can find me on twitter and Instagram with @sun85angel
Bok Choy & Quinoa Salad with Tahini Dressing
Wanda Baker is the author of food & life blog bakersbeans.ca
Ingredients 1 cup cooked & cooled quinoa 1½ cup bok choy, chopped 2 tbsp pepper (any variety: hot, green, red), chopped ¼ cup red onion, diced 1 tbsp sesame seeds, toasted 6-8 almonds, rough chopped To make dressing: ¼ cup lemon juice ¼ cup olive oil 2 tbsp tahini ¼ tsp ras de hanout spice ¼ tsp cumin,
Pinch of salt, black pepper & cayenne pepper 1 garlic clove, minced ¼ cup water Whisk together all ingredients. If dressing is too thick add a little more water. Instructions Toss quinoa through sesame seeds into a bowl and mix. Pour on tahini dressing and stir to combine. Sprinkle on chopped almonds and enjoy.
38 Amber Approved Magazine
wheat free mom | wheatfreemom.com
Citrus Fruit Salad with Strawberry Vinaigrette Dressing This recipe makes 2 servings.
Salad Ingredients
Strawberry Vinaigrette
1/2 grapefruit, peeled and sliced 1/4 granny smith apple, thinly sliced 1/4 pear, thinly sliced 1/2 blood orange, peeled and sliced 1/2 navel orange, peeled and sliced 2 cups baby spinach 1 Tbsp toasted almonds 1/2 avocado, sliced ( optional 2 Tbsp pomegranate arills )
1 tsp jalapeno, chopped 1 Tbsp fresh mint 1/4 cup MCT coconut oil 1/4 cup apple cider vinegar 2 Tbsp maple syrup 1/4 cup pomegranate arills 1/4 cup sliced strawberries
Plate 1 cup of spinach onto each plate. Place the grapefruit, orange, blood orange slices on top of spinach in a circular shape. Continue topping the spinach with the apple and pear slices as well as the avocado slices.
Place all dressing ingredients into a magic bullet and process until mixture is smooth.
Sprinkle the almonds as well as the pomegranate arills on each salad.
Pour into a jar and store in refrigerator.
When ready to serve, pour the vinaigrette over the salad and serve.
May/June 2015 39
No Bake Chocolate Almond Cashew Pudding
1 cup raw cashews, soaked in water overnight and then drained 1/4 cup maple syrup 1/4 cup cashew milk 1/4 cup melted coconut oil 1/4 cup almond butter 1/4 cup raw cocoa powder In a food processor add the cashews, maple syrup and cashew milk. Process until smooth.
Add the melted coconut oil, almond butter and raw cocoa powder. Process again until mixture is very smooth and creamy. Pour pudding into small mason jars and place in refrigerator to cool. Top each pudding with coconut cream and fresh raspberries. This makes 4 small servings.
This recipe is gluten free, dairy free, refined sugar free and soy free but even better it is delicious!!
40 Amber Approved Magazine
MACARONS & TEA CALGARY
After spending 3 years living in France and Italy and equipped with a new passion for natural and organically grown food, Denby Royal is now studying Holistic Nutrition in Calgary, Alberta.
Humans likely started brewing tea around the same time we started heating water. Tea has always been used for its medicinal properties, as a source of vitamins and minerals, hydration, and as a way to connect with others. Nowadays, many tea manufacturers are known to “enhance” their low quality ingredients with chemicals instead of providing you with the natural and nourishing tea you deserve.
Ar-TEA-ficial What’s Really In Your Tea Let’s take a look at the top 4 artificial ingredients hidden in your tea: 1. Pesticides. • Endosulphans, a nasty banned insecticide that is still being used today has been known to cause impaired fertility, harm to an unborn child or heritable genetic damage. • Weed killers and many insecticides contain arsenic, a heavy metal that is considered
to be the #1 toxic threat to our health. In non-organic tea, there is a considerable risk that arsenic containing pesticides were used. • Carcinogens are gruesome substances used in pesticides that are known to increase the prevalence of cancer. Most agricultural chemicals currently in use today are labeled as containing “probably human carcinogens”.
2. Colours & Additives • No surprise here, colours and additives are also documented to cause cancer. Also, many researchers believe that additives and colourings are nerve toxins –substances that interfere with the chemical and electrical functioning of the brain. They are also known to trigger allergic reactions such as hives and asthma. • These vibrant artificial colours are synthesized from petroleum and coal-tar products. 3. Natural & Artificial Flavours • One single flavour, for example strawberry, is actually a cocktail of over 50 different chemicals! • “Natural flavour” is just a clever scam used my manufacturers to trick the consumer into believing that they are actually buying a higher quality tea. The CEO of Numi Tea put it best: “You can breakdown anything that is found in nature and if it ends up tasting like the flavour you wish to use –you can add it to your product and call it natural flavour on the ingredient label. It could come from a stone in the ground and you’d never know. “ 4. Artificial Sweeteners • Many people use artificial sweeteners in lieu of sugar thinking that it’s a healthier, slimming alternative. But a study conducted in
2010, showed that artificial sweeteners were associated with a higher BMI (Body Mass index).
• Studies have also repeatedly linked artificial sweeteners with increased hunger and appetite, increased carbohydrate cravings and stimulated fat storage and weight gain. • When looking for teas my recommendation is to look for real, whole and organic ingredients. It should say right on the package. And don’t be afraid to ask questions! If you’re not familiar with
May/June 2015 41 an ingredient, ask your local tea merchant or do a quick online search. If you want to sweeten your tea, I believe there is nothing better than pure and local organic honey. Be conscious about what you put in your body and together, we can take a stance for a healthier, more natural world.
Sources: Hari, V. (2013, August 21). Do You Know What’s Really in Your Tea? http://foodbabe.com Bouchard, Ross, Janssen (2010). Coffee, Tea and Their Additives: Associated with BMI and Waist Circumference. Pubmed, doi:10.1159/000322915 Morris, Dr. A. (2012, July). Food Additive Reactions are Intolerance to Artificial and Natural Chemicals Food in Packaged, Processed and “Take-Away” Fast Foods. http://allergy-‐clinic.co.uk Mercola, Dr. J. (2009, October 13). Artificial Sweeteners –More Dangerous Than You Ever Imagined. http://articles.mercola.com Mercola, Dr. J. (2012, December 4). Artificial Sweeteners Cause Greater Weight Gain Than Sugar, Yet Another Study Reveals. http://articles.mercola.com (2012, April 11). Banned Pesticides Found in Teas Produced By Popular Chinese Tea Brands. http://m.greenpeace.org Holfold, P. (2009). New Optimum Nutrition For The Mind. Laguna Beach, CA: Basic Health Publications, Inc. Haas, E. (2006) Staying Healthy With Nutrition. New York, NY: Ten Speed Press.
42 Amber Approved Magazine
Care Bakery For Kerry, the beginning of her cooking career was working in the restaurant industry in Fort Mac when she decided she wanted to go to cooking school. At this point she was living in Fort McMurray and just wanted to gain some knowledge and open a restaurant. However while in Fort Mac about 6 months before school started, Kerry realized that she couldn’t eat wheat. She recalls, “We were eating pizza sticks and chicken wings, and things with wheat and I went off wheat for a couple of weeks and I felt so much healthier.” This was a turning point for Kerry when she decided to go to a store and get some gluten-free bread, took one bite and spit it out. Her immediate reaction: “I thought I am not eating this for the rest of my life.” This was a hard time for Kerry, as she remembers how emotional it was after first being diagnosed, “I cried a lot, it was very frustrating because of my love of food.” After trying the products that were out and realizing that they weren’t palatable and disturbed how many of the other options out there were full of chemicals. Kerry knew that she was not going to be able to stop eating bread. It was then Kerry decided to take control of her gluten-free destiny, she recalls being in Fort Mac, ordering ingredients and cookbooks and making her first loaf of gluten-free bread…and it costing 98 dollars. This was in 2006 when Kerry began writing recipes for the gluten-free products, she had them perfected by 2009. By 2010 the bakery opened. Since then multiple and
prominent local restaurants have begun carrying Care Bakery products such as: Craft beer market in Edmonton is carrying products and also southern Alberta in Lethbridge, Kimberly BC. Kerry ensured to keep to the ingredients basic in all the products which mostly contain a white rice flour base with potato and tapioca flour with yeast, salt oil, water and they use xantham, which is derived from seaweed. The bakery is also able to boast, that the breads and the pizza crust are dairy free and the bakery itself is gluten, corn, and nut free. Care Bakery has 6 different products, loaves of bread, buns for burgers, dinner rolls, hot dog buns, pizza crust, they also custom make a multi-grain pizza crust for Avatara (which you can also purchase there as well), and sandwich buns for Chachis’s which is largely available in food courts. Product can be purchased at the Co-ops across Calgary. The Gluten-free general store also carries the products. Kerry mentions “Convenience foods are still some of the toughest for us because it’s quick. Sometimes we are on the go so being able to walk to the food court and grab a sandwich on the go.” Kerry’s goals are simple, she wants care bakery products to be available in every restaurant across the country as well as to see large chain companies begin using a safely produced glutenfree crust.
I really like the sandwich bun because its new, the bread is also great. Basically we have a bread recipe and a pizza recipe. Kerry is also in the process of creating a multi-grain recipe for bread with flax, chia, buckwheat, millet, and brown rice it’s got some crunch. It would be nice to have a brown-like bread to launch. Kerry made several points to remember about food, and cooking as well as overcoming your obstacles with food: Its not nearly as bad as it was 7-8 years ago 1. Learn to love your food 2. Learn how to love to cook 3. Shop the perimeter of the grocery store. There’s lots of label reading in the middle isles and usually there aren’t the items you can find to eat. Aside from your rice and canned beans and tomatoes but avoid the isles that you used to shop in because you will feel frustrated 4. Read a lot and get as much information as you can, the more information you have the more empowered you will feel 5. Embrace the foods you can have. And that will make you feel better 6. My number one tip is if you are going to try gluten-free baking buy the rice flour out of Thailand because it’s far less Erawan brand it’s sold at Superstore in the international section.
GLUTEN FREE and FREE OF THE 10 MOST COMMON FOOD ALLERGENS May/June 2015 43
DAIRY-FREE FROZEN TREATS
www.screaminbrothers.com
44 Amber Approved Magazine
CREATIVITY EXPERIENCE THE DIFFERENT SIDES OF CHEF DUNCAN LY, GOLD MEDALIST, AWARD WINNING CHEF
HOTEL ARTS | KENSINGTON RIVERSIDE INN