Food Solutions Magazine Nov 2015 by Food Solutions Magazine

TABLE OF CONTENTS

Science

Should there be mass screening for celiac disease? Leigh Reynolds shares an unbiased look at this critical question.

Food

Thanksgiving is just around the corner and we have all the recipes you need for a fantastic fall feast!

Nutrition

Dr. Vikki tells us how sugar is the root of all evil when it comes to our children’s health.

57 Food

Holiday Bonus cookie section from where to get the best cookie cutters to how to make the easiest cookie glaze, it’s all here.

Mass Screening for Celiac Disease....................................................... 10

Pecan Loaded Sweet Potato Pie...........................................................39

Sugar is Making Your Children Sick and Fat...................................... 14

Apple Pie Cake........................................................................................... 40

Gluten and the Medicine Cabinet.......................................................... 18

Spiced Pumpkin Bread.............................................................................42

Check Up with Dr. Mark Hyman............................................................22

Holiday Gift Ideas ......................................................................................45

FlyJoy Nutrition.......................................................................................... 27

Chocolate Chip Cookies............................................................................50

This Month’s Recipes................................................................................28

Tahini & Jam Thumbprints...................................................................... 52

Pumpkin Breakfast Smoothie................................................................30

Cranberry Stuffing Cups..........................................................................54

Egg Free Quiche.......................................................................................... 32

Holiday Bonus Cookie Cutter Kingdom............................................... 57

Tips for a Gluten Free Thanksgiving..................................................... 35

Foolproof Royal Icing................................................................................58

Citrus Cranberry Savory Stuffing.........................................................36

4-Ingredient Cookie Glaze.......................................................................62

Herb Crusted Turkey.................................................................................38

NOVEMBER ISSUE / FOOD SOLUTIONS MAGAZINE /

GLUTEN FREE

FOOD SOLUTIONS EDITOR-IN-CHIEF Gigi Stewart gigi@foodsolutionsmag.com CREATIVE SERVICES Kreative Direktions

CONTRIBUTING WRITERS Lisi Parsons Leigh Reynolds Mark Hyman, MD Dr. Vikki Peterson COPY EDITOR Jodi Palmer PUBLISHER & CEO Scott R. Yablon syablon@foodsolutionsmag.com ADVERTISING SALES & MARKETING KMI: 561.637.0396 ADVERTISING SALES Kristen LaBuda 717.574.3739 Kerry Harrington 561.222.3307 DIRECTOR OF CLIENT SERVICES Jody Baratz jody@foodsolutionsmag.com

Happy Holidays to You! Whether you’ve already celebrated Thanksgiving (Canadian Thanksgiving is in October) or you’re getting ready to celebrate (Thanksgiving is November 26th in the US), know that we here at FSM are thankful for you, our readers, and wish you and your family a happy holiday season.

This month, we are celebrating the flavors of fall with a cornucopia of holiday recipes you’re going to want to make all season long! They are easy, gluten-free and delicious! Enjoy these dishes, and enjoy this season that is filled with good food, dear friends and family. Warm holiday wishes,

CHIEF TECHNOLOGY OFFICER Brian A. Yablon byablon@foodsolutionsmag.com TECHNICAL WEB DEVELOPER Dmitry Bogordsky ACCOUNTING accounting@foodsolutionsmag.com ARTICLE SUBMISSIONS gigi@foodsolutionsmag.com INFORMATION REQUESTS info@foodsolutionsmag.com

ADVISORY BOARD Cynthia S. Rudert, M.D., F.A.C.P., CD & Gluten Intolerance Specialist Marci Page Sloane, MS, RD, LDN, CDE, Registered & Licensed Dietician / Nutritionist & Certified Diabetes Educator Leigh Reynolds, GF Therapeutics / Celi-Vites President

/ FOOD SOLUTIONS MAGAZINE / NOVEMBER ISSUE

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CONTRIBUTORS

medicine approach known as

worked immediately after the

Rather than just treating the

Functional Medicine. He is a family

earthquake in Haiti and continues

symptoms of the disease, Dr.

physician, an eight-time New York

to help rebuild the health care

Rudert believes the best results

Times bestselling author, and an

system there. He was featured on

are achieved by getting to the

internationally recognized leader in

60 Minutes for his work there.

core cause of the problem and treating the disease accordingly.

his field. Through his private CYNTHIA S. RUDERT, M.D.,

Dr. Rudert sees patients from all

research, advocacy and public

F.A.C.P., is a Board Certified

over the United States for second

policy work, he strives to improve

Gastroenterologist in Atlanta,

opinion consults on a variety of

LEIGH REYNOLDS recognized a

access to Functional Medicine, and

Georgia, whose practice is

gastrointestinal disorders.

need for high quality-gluten free

to widen the understanding and

primarily devoted to the screening

nutritional supplementation so she

practice of it, empowering others

and following of patients with

Committed to educating the pub-

founded Gluten Free Therapeu-

to stop managing symptoms and

celiac disease. With one of the

lic, patients and physicians about

tics™. Leigh set out to make one of

instead treat the underlying causes

largest practices in the United

this commonly missed disorder,

the most beneficial gluten-free

of illness, thereby also tackling our

Dr. Rudert lectures throughout

supplement lines available. With

chronic-disease epidemic.

the United States and Canada on

practice, education efforts, writing,

celiac disease. She also lectures on

high quality pharmaceutical grade ingredients and scientifically

Dr. Hyman is Chairman of the

inflammatory bowel disease, irri-

researched formulations Gluten

Institute for Functional Medicine,

table bowel syndrome, pancreatic

Free Therapeutics™ is proud to

and was awarded its 2009 Linus

exocrine insufficiency and small

offer its customers a superior line

Pauling Award for Leadership

intestinal bacterial overgrowth.

of nutritional supplements called

in Functional Medicine. He is

CeliVites.

currently medical editor at the

States that manages adults and

the Celiac Disease Foundation, the

Huffington Post and on the

teenagers with celiac, she has

Gluten Intolerance Group of North

Medical Advisory Board at The

evaluated over 1000 patients with

America and for the Gluten Free

Doctor Oz Show. He is on the

celiac disease and gluten

Certification Organization (GFCO).

Board of Directors of The Center

sensitivity.

She is Medical Director for Atlanta

Dr. Rudert is Medical Advisor for

Gluten Intolerance Group (GIG),

for Mind-Body Medicine, and a faculty member of its Food As

Dr. Rudert’s focus is identifying the

and founder and president of the

Medicine training program. He is

core causes of gastrointestinal

Atlanta Women’s Medical Alliance,

also on the Board of Advisors of

issues with a comprehensive

the largest alliance of female

Memhet Oz’s HealthCorps, which

evaluation enabling her to treat

physicians in the United States.

tackles the obesity epidemic by

underlying medical conditions

In demand as an expert in celiac

MARK HYMAN, MD has dedicated

“educating the student body” in

that may have previously been

disease, she was the Keynote

his career to identifying and

American high schools about

undetected. Dr. Rudert then

Speaker for multiple programs

addressing the root causes of

nutrition, fitness and mental

creates an individualized course

including the New England Celiac

chronic illness through a

resilience. He is a volunteer for

of treatment tailored to each

Conference, co-hosted with the

groundbreaking whole-systems

Partners in Health with whom he

patient’s unique set of needs.

Beth Israel Deaconess Medical

/ FOOD SOLUTIONS MAGAZINE / NOVEMBER ISSUE

CONTRIBUTORS

Center/Harvard, and national GIG

Association (ADA) programs, an

doctor of chiropractic, she is also

Dr. Petersen donates much of her

meetings. Dr. Rudert was the

ADA Valor Award recipient and

an IFM Certified Practitioner (Insti-

time to the community where she

advising physician for the popular

does radio, television and

tute for Functional Medicine). She

speaks about health awareness at

television series House which

magazine interviews. Marci is

co-founded HealthNOW Medical

corporate events in Silicon Valley,

featured a segment concerning

passionate about her work and it

Center in Sunnyvale, California.

inclusive of Fortune 500 compa-

celiac. Dr. Rudert is a former

shows when you meet her.

HealthNOW is known for using

nies. She is a national lecturer, ra-

Assistant Professor of Medicine

a multi-disciplined approach to

dio personality and food blogger,

with Emory University. Learn more

address complex health problems,

specifically on the topic of gluten

about Dr. Rudert and her practice

many of which are rooted in

sensitivity and celiac disease.

at DrCynthiaRudert.com.

gluten intolerance. Patients travel

Chef LISI PARSONS, two-time

from all over the world to experi-

She is on the advisory board

ence the best of what HealthNOW

along with holding an associate

offers, combining internal medi-

editor at-large position at Simply

cine, clinical nutrition, chiropractic

Gluten-Free Magazine. She has

and physical therapy, to identify

been interviewed by CNN Head-

the underlying root cause of the

line News and Better Homes &

patient’s health condition.

Gardens, amongst others.

author of gluten-free & Paleo Cookbooks, a recipe developer for

Practicing for over 20 years, Dr.

MARCI PAGE SLOANE, MS, RD,

fitness professionals, and a

Petersen remains at the forefront

LDN, CDE is a Registered and

diagnosed celiac. She also suffers

of advances in the field of gluten

Licensed Dietitian/Nutritionist and

from Hashimoto’s disease and

intolerance, which earned her the

Certified Diabetes Educator in

recovered from a disabling nerve

title of Gluten Free Doctor of

south Florida. She grew up in New

injury with the help of whole foods.

the Year.

York City where she graduated

Lisi has worked as a personal

from Columbia University with a

trainer and meal planner for fire

double Master’s degree in

and police departments. She is also

Nutrition and Physiology.

a frequent contributor to fitness

Marci is CEO of Food Majesty, Inc.

magazines and fitness web pages.

author of Reality Diabetes ~ type

www.wortheverychew.com

2, The Diet Game: Playing for Life!, The Divorced Woman’s Diet and is

DR. VIKKI PETERSEN is con-

contributor to Chicken Soup for

sidered a pioneer in the field of

the Soul Healthy Living Series

gluten sensitivity and is ac-

She co-authored the book, The

Diabetes. Sloane is a nutrition and

knowledged in the U.S. for her

Gluten Effect, celebrated by other

disease counselor, speaks

contributions to, and education of,

leading experts in the field as a

frequently in the community, is

gluten awareness in our country.

huge advance in gluten sensitivity

coordinator of American Diabetes

A certified clinical nutritionist, and

diagnosis and treatment.

NOVEMBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NOVEMBER / LETTERS TO EDITOR

Thank you for the fun October issue! I have 2 celiac kids and I am grateful for such an informative, free publication! ~Kate

I’m overwhelmed by all the information floating around the internet these days about living gluten-free. It sure is nice to have a trustworthy place to get accurate information and great recipes! Keep up the good work! ~Janet

Getting my meal plans together is the hardest part of my new gluten-free lifestyle. I like seeing meal ideas and would love to see more of that in future issues. Love this magazine! ~Carolyn

Love the week of GF meals! I’d like to see that every month, with a whole month’s worth of ideas! Thanks! ~Louise

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SCIENCE

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SCIENCE

ABOUT THE AUTHOR

We have all heard the statistic that 87% of celiac patients go undiagnosed. Does that staggering statistic warrant that celiac disease should fall under mandatory mass screening guidelines?

CELIAC DISEASE IS NOTORIOUSLY DIFFICULT TO DIAGNOSE, and for every new case it is estimated that approximately seven or eight remain undiagnosed. Given the higher mortality and morbidity rates for undiagnosed celiac patients, could the answer be mass screening? This option would certainly detect every case, even before symptoms develop, but is it the best solution to have everybody checked for celiac disease? If not, what is the solution to the diagnosis gap? In 1968, the World Health Organization (WHO) issued guidelines to determine which diseases should be checked with mass screening, but over 50 years later, researchers and physicians are still debating if these parameters can be applied to celiac disease.

YES OR NO: THE ARGUMENTS

In fact, only a minority stands by a mass screening of the general population for celiac disease. The condition does cover several criteria defended by the WHO to justify mass screening, including relatively high prevalence and difficult diagnosis,

Leigh Reynolds is the Founder and President of Gluten Free Therapeutics, Inc., the makers of CeliVites, a line of scientifically developed nutritional supplements specifically designed for celiac patients. Leigh set out to make one of the most beneficial gluten-free supplement lines available. With high quality pharmaceutical grade ingredients and scientifically researched formulations Gluten Free Therapeutics™ is proud to offer its customers a superior line of nutritional supplements called CeliVites. as well as available tests and potential complications if not treated. The problem with the mass screening approach is that it will inevitably lead to conflicting results in regard to the patients whose test results are borderline positive. For example, it is possible for patients to have positive celiac blood tests, but a perfectly normal small intestine indicated by tissue biopsy. This leaves these patients in “limbo”, with only a half-diagnosis. Does this mean those individuals would need to repeat the biopsy? When? How often? Are they at risk of complications? Should they follow a gluten-free diet? The questions such an occurrence raise are nearly countless. These issues also raise other important questions about when to conduct a mass screening: could the best way be to screen at a young age and offer regular check-ups to those with a genetic pre-

NOVEMBER ISSUE / FOOD SOLUTIONS MAGAZINE /

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SCIENCE

Yes or No?

disposition or wait until the disease has had time to develop? Currently, as most of these questions remain unanswered, most believe we donâ&#x20AC;&#x2122;t know enough about celiac disease to benefit from mass screening. This is also the view of the National Institutes of Health (NIH) and other similar institutions around the world. One of the main obstacles for individuals diagnosed with celiac disease is a poor adherence to a gluten-free diet, which can be expensive and difficult to access for some individuals. The reality is that asymptomatic patients fail to see the benefit of following

a strict diet, offsetting any advantages of mass screening. In addition, as odd as it may seem to those who have regained their health via a gluten-free diet, some screen-detected patients report that they regret learning of their condition.

treatment of screen-detected celiac disease patients actually reduces longterm negative health consequences or whether imposing a gluten-free diet would inflict unnecessary strain on these patients.

THE BEST SOLUTION: SCREEN HIGH-RISK GROUPS

At this stage, although still pursuing the idea of mass screening, most researchers agree that screening only high-risk groups is the best solution. These groups include, for example, first-degree relatives and patients with other autoimmune conditions. The idea of catching every single case of celiac disease may be appealing, but further research is needed to evaluate the extent to which

This original article is made possible by Gluten Free Therapeutics. Their mission is to educate, inform, and provide the most effective nutritional products possible to allow those with celiac disease and serious gluten intolerances to heal their bodies. CeliVites complete line of superior gluten free supplements includes multivitamin/multimineral supplements, iron supplements, and calcium supplements for people living with celiac disease. All CeliVites products are designed to help consumers heal, restore and rebuild their body, because going gluten free isnâ&#x20AC;&#x2122;t enough!

NOVEMBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NUTRITION

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NUTRITION

W E ’ V E A L L H E A R D I T, A N D S TAT I S T I C A L LY M A N Y O F U S A R E L I S T E N I N G S I N C E S O DA I N TA K E I S O N T H E D EC L I N E . In fact it’s declining so dramatically that Coca-Cola is spending millions on mis-informational ad campaigns that disseminate the message that sugar isn’t the bad guy, but rather excess calories and lack of exercise are the true demons that are sabotaging our health and that of our children. The scary statistics are that a large percentage of our children are overweight and/or overfat and many of our pre-teens exhibit signs of metabolic syndrome, meaning they are moving towards diabetes and heart disease. Coca-cola has been relying on their “feel good” commercials and radio ads to deceive you into believing that Coke is a part of American life. They try to equate the sugar bomb with fun and family. Don’t fall for it! You don’t have to believe me. There is plenty of research that cites sugar for the bad guy that it is, but if you have children, you really must know about the study that was just released a week ago. The researcher, Dr Robert Lustig from the University of California in San Francisco, is a pediatrician who set out to prove whether or not removing “added sugar” would make a difference in children’s health parameters. When we speak of added sugar, we are not talking about fruit that naturally has sugar, but rather the addition of sugar to a food product. Dr Lustig did not have it “easy” for his study. Funded by the NIH, Dr Lustig and his team were given just 9 days to carry out their study. If I had heard what the study was planning to do and the short period of time they were

Added sugar causes BIG appetites and causes people to overeat.

including high blood pressure, high blood sugar, high cholesterol or triglycerides and excess body fat in their midsection. Method: for 9 days the children were given substitutions for many of the foods they ate that had added sugar, such that their consumption of added sugar was reduced from 28% to 10%, the recommended level. [Note: I don’t concur with this; I’m just stating what the World Health Organization recommended regarding sugar intake last March 2015, and that was an

allotted, I would have been highly skeptical that positive results would be achieved.

HERE’S WHAT THEY DID:

Subjects: 43 children between the ages of 9 and 18 were recruited to participate. They were all obese and of Black or Hispanic descent and considered to be at high risk for diabetes and heart disease. All the participants had at least one or more indicators of metabolic syndrome,

NOVEMBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NUTRITION

Today’s youth are expected to live LESS long than their parents and this is largely due to the staggering amount of sugar in the diet.

intake of less than 10% of total daily calories. In July of this year, the FDA proposed that nutrition labels in the U.S. list added sugar amounts and they further recommended a maximum daily intake of 200 calories. This is less than a 20 ounce Coca-Cola; no wonder Coke came out so aggressively with their current dys-information campaigns.] In order to reduce added sugar, yet maintain calorie intake, substitutions for the added sugar in the children’s diets were made in the form of carbohydrates. As an example, instead of pastries, they were given baked potato chips, yogurt sweetened with sugar was replaced with a bagel and chicken teriyaki was switched out for turkey hot dogs or burgers with buns. As you can see, calories, fat and protein were maintained as before, the only change made was in reducing the percentage of added sugar and replacing the sugar with carbohydrates.

ABOUT THE AUTHOR DR VIKKI PETERSEN, DC, CCN, Certified Functional Medicine Practitioner, is founder of HealthNOW Medical Center in Sunnyvale, CA. She has been awarded Gluten Free Doctor of the Year and authored the critically acclaimed “The Gluten Effect”. HealthNOW Medical Center is a destination clinic and treats patients from across the country and internationally. If your health is not to the level you desire, consider contacting them for a FREE consultation – 408-733-0400.

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NUTRITION

Despite the extremely short duration of the study and a diet that was still heavily reliant on processed foods, dramatic health improvements in biomarkers associated with metabolic syndrome were seen. Specifically, cholesterol levels dropped, as did blood pressure and insulin levels. All very important markers of heart disease and diabetes risk. The author of the study, Dr Lustig, was quoted as saying, “we reversed virtually every aspect of their metabolic syndrome.” He also noted that their high levels of triglycerides, a blood value particularly associated with sugar intake and one associated with heart disease, showed a “very, very large improvement” – a 33 point diminishment on average.

The study confirmed what we’ve known in my area of functional medicine and root cause medicine for a very long time. Sugar itself, not just the calories associated with it, is extremely harmful to the human body. These children did not lose any significant weight during the 9 day study, but their blood values DID change; they were truly healthier at the end of the 9 days. The prognosis for our youth is not optimistic. They are estimated to live less long than their parents, a first since we have been recording such statistics. Obviously changes need to occur and the good news is that many of the most effective ones lie in a simple change of what you choose to place on the end of your fork! I am frustrated at times with how hard Americans must work to stay healthy. Point in fact, the Grocery

Manufacturers Association and, not surprisingly, the Sugar Association, are fighting against the study’s findings. Why shouldn’t the group producing our “groceries” be in favor of measures that improve health?

WHY ARE THEY WORKING AGAINST US AND OUR CHILDREN?

The simple answer is a financial one; added sugar causes bigger appetites and causes people to overeat. In my opinion they could make money selling us healthy food too. There’s no point lamenting against what is currently the reality of “food” groups in this country. The best we can do is become informed and make changes in our own pantries and refrigerators. We can educate ourselves and we can educate our children and we can reap the rewards of good health.

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SCIENCE

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SCIENCE

requirements to disclose the fillers or excipients in the products but often that information just isn’t complete.

Even so-called “natural” products like supplements and vitamins could contain gluten. Always read labels and ask questions to identify starches in those products if applicable.

YOU WAKE UP ONE SUNDAY MORNING, HEAD STUFFED UP, NAGGING COUGH, ITCHY EYES, FEVER AND YOU JUST DON’T FEEL WELL. You need some medication to help you with your symptoms so you decide to make a trip to your local pharmacy. You have been diagnosed with gluten intolerance and have been maintaining a strict gluten free lifestyle for a number of years and the last thing you want to have happen to you is to be exposed to gluten. Friends, blogs and newspaper articles have made you aware that there may be gluten hidden in both prescription and over-the counter (OTC) drugs so what can you do to protect yourself. None of the drug companies are open on Sunday so you can’t call them and your pharmacist isn’t familiar with gluten intolerance or gluten in general. There are no laws requiring disclosure of gluten or the source of any starch in medications so it is difficult to obtain accurate information by reading the labels. The Food Allergen Labeling and Consumer Protection Act of 2004 only applies to food products. There are legal

There are a number of not so well known facts that could help you in this situation. Medications such as eye drops, ear drops, nose drops, nasal sprays, and oral liquids are all gluten free. If there is a liquid alternative you can select that product without fear of gluten contamination. Exposure to gluten will only come from tablets, caplets or capsule formulations. Those solid dosage forms can contain any of the starch derivatives that could contain gluten. The vast majority of starch used in both prescription and OTC medicines come from corn or potato and a very small percentage may contain wheat starch. Starches derived from barley or rye are not found in the cough and cold products. Many of the store branded drugs are made by a variety of companies and are

ABOUT THE AUTHOR Steve Plogsted is a clinical pharmacist at a Midwestern children’s hospital. He is has been involved with the pursuit of gluten in medication information for over 20 years. He has written several articles and given many presentations regarding gluten contamination in medication and maintains the glutenfreedrugs.com website.

NOVEMBER ISSUE / FOOD SOLUTIONS MAGAZINE /

What If All My Symptoms Didn’t Improve A er Following a Gluten-Free Diet?

Eliminating gluten is o en just the first part of treatment and that alone can make a dramatic improvement in one’s health. But equently the improvement is only temporary—and symptoms start to return. This is due to gluten’s effect on the immune system, which may cause several problems to occur. We call these the “secondary effects of gluten”. Our doctors are the leading experts in treating gluten sensitivity and celiac disease. People travel to see us at our Destination Clinic om across the country and internationally due to our highly effective treatment protocols. Regardless of where you live, consider the first step of a FREE PHONE CONSULTATION. Call us to schedule yours. We are here to help!

Location: 1309 S. Mary Avenue, Suite 100 • Sunnyvale, California 94087

www.healthnowmedical.com

Call for a FREE PHONE CONSULTATION: (408) 733-0400

SCIENCE

rarely, if ever, made by those stores. Examples of the products that they may promote as store brand include, acetaminophen (Tylenol), Aspirin, certirizine (Zyrtec), docusate (Colace), ibuprofen (Advil, Motrin), loratadine (Claritin) naproxen (Aleve) and many others. It’s very difficult to know if their products are gluten free as that information is not included on the label. However there is one bright spot. Perrigo, a global company with offices in the U.S. announced a few years ago that all of the products that they make are gluten free. Since there is not a definition of what can be called gluten free they used the accepted standard of less than 20 parts per million (20 PPM) as the cutoff point. This was a significant step to be made by any company. Somewhere on every package of these products is the name of the company who actually manufactures the product. If you are not sure you can contact the supplier listed on the package to see who they buy their products from. The Vick’s company, makers of many products, have a

product line known as the Nature Fusion line of cold products which are all gluten free. Some good news is that some of the bigger more well-known companies are starting to jump on the gluten free train. An example is Tums. Most of the Tums were gluten free except for two of their Smoothies, the cocoa and crème flavored. Now if you go to the Tums website and look at their Smoothies’ page you will see that their current four flavors are not only gluten free but are Kosher Pareve. The same applies to all of their products today. In general, vitamins and other supplements, natural or synthetic, however, could contain unwanted starches so it’s best to select those carefully. There are a number of companies who make gluten free vitamins and a quick search on the internet can point you to these companies. Gluten information can often be found on their label. One word of warning. Not all companies’ websites are completely forthcoming with their information. A very wellknown brand product hints that their product is not gluten free. They base this claim on one of the ingredients, a sugar

alcohol. Sugar alcohols are considered safe for celiacs no matter how those ingredients are manufactured. These sugar alcohols could have been derived from a wheat source however they are purified and any gluten is removed. This company doesn’t test for the presence of gluten but states that the product is contaminated. If you happen to call a company and they tell you that their product is contaminated, ask them for the name of the ingredient that they consider the source of gluten. I had an occasion to contact a company about a product and they told me that their product was contaminated. When I asked them for the source of the gluten they told me it was from the corn syrup they used and it could contain corn gluten. After discussing their answer with them they informed that as far as they were concerned, corn gluten was still gluten. No matter how hard I tried to explain the differences between the glutens they were not about to change their answers. The bottom line continues to be that you must remain vigilant in your pursuit of information and ask as many questions as you can to obtain the most complete information.

NOVEMBER ISSUE / FOOD SOLUTIONS MAGAZINE /

NUTRITION

A DEFICIENCY IN THIS CRITICAL nutrient makes you twice as likely to die as other people, according to a study published in The Journal of Intensive Care Medicine. It also accounts for a long list of symptoms and diseases — which are easily helped and often cured by adding this nutrient. In fact, in my practice, this nutrient is one of my secret 22

weapons against illness. Yet up to half of Americans are deficient in this nutrient and don’t know it. I’m talking about magnesium. It is an antidote to stress, the most powerful relaxation mineral available, and it can help improve your sleep.

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I find it very funny that more doctors aren’t clued in to the benefits of magnesium, because we use it all the time in conventional medicine. But we never stop to think about why or how important it is to our general health or why it helps our bodies function better. I remember using magnesium when I

CHECK UP WITH DR. MARK HYMAN

In some cases, magnesium can be MORE powerful than a prescription drug.

worked in the emergency room. It was a critical “medication” on the crash cart. If someone was dying of a life-threatening arrhythmia (or irregular heart beat), we used intravenous magnesium. If someone was constipated or needed to prepare for colonoscopy, we gave them milk of magnesia or a green bottle of liquid magnesium citrate, which emptied their bowels. If pregnant women came in with pre-term labor, or high blood pressure of pregnancy (pre-eclampsia) or seizures, we gave them continuous high doses of intravenous magnesium. But you don’t have to be in the hospital to benefit from getting more magnesium. You can start taking regular magnesium supplementation today and see results.

The Relaxation Mineral

Think of magnesium as the relaxation mineral. Anything that is tight, irritable, crampy, and stiff — whether it is a body part or an even a mood — is a sign of magnesium deficiency.

This critical mineral is actually responsible for over 300 enzyme reactions and is found in all of your tissues — but mainly in your bones, muscles, and brain. You must have it for your cells to make energy, for many different chemical pumps to work, to stabilize membranes, and to help muscles relax. When was the last time you had a good dose of seaweed, nuts, greens, and beans? If you are like most Americans, your nut consumption mostly comes from peanut butter. That is why the list of conditions that are found related to magnesium deficiency is so long. In fact, there are over 3,500 medical references on magnesium deficiency! Even so, this mineral is mostly ignored because it is not a drug, even though it is MORE powerful than drugs in many cases. That’s why we use it in the hospital for life-threatening and emergency situations like seizures and heart failure.

ABOUT THE AUTHOR MARK HYMAN, MD is dedicated to identifying and addressing the root causes of chronic illness through a groundbreaking whole-systems medicine approach called Functional Medicine. He is a family physician, a eight-time New York Times bestselling author, and an international leader in his field. Through his private practice, education efforts, writing, research, and advocacy, he empowers others to stop managing symptoms and start treating the underlying causes of illness, thereby tackling our chronic-disease epidemic. To learn more about Dr. Hyman and Functional Medicine, visit drhyman.com

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NUTRITION

While magnesium deficiency can lead to many negative symptoms, always be sure to talk to your doctor before taking it, or any supplement.

You might be magnesium deficient if you have any of the following symptoms: • Muscle cramps or twitches • Insomnia • Irritability • Sensitivity to loud noises • Anxiety • Autism • ADD • Palpitations • Angina • Constipation • Anal spasms • Headaches • Migraines • Fibromyalgia • Chronic fatigue • Asthma • Kidney stones • Diabetes • Obesity • Osteoporosis • High blood pressure • PMS • Menstrual cramps • Irritable bladder • Irritable bowel syndrome • Reflux • Trouble swallowing • Magnesium deficiency has even has been linked to inflammation in the body and higher CRP levels. In our society, magnesium deficiency is a huge problem. By conservative standards of measurement (blood, or serum, magnesium levels), 65 percent of people admitted to the intensive care unit — and about 15 percent of the general population — have magnesium deficiency. But this seriously underestimates the problem, because a serum magnesium level is the LEAST sensitive way to detect a drop in your total body magnesium level. So rates of magnesium deficiency could be even higher!

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CHECK UP WITH DR. MARK HYMAN

The reason we are so deficient is simple: Many of us eat a diet that contains practically no magnesium — a highly-processed, refined diet that is based mostly on white flour, meat, and dairy (all of which have no magnesium). When was the last time you had a good dose of sea vegetables (seaweed), nuts, greens, and beans? If you are like most Americans, your nut consumption mostly comes from peanut butter, and mostly in chocolate peanut butter cups. Much of modern life conspires to help us lose what little magnesium we do get in our diet. Magnesium levels are decreased by excess alcohol, salt, coffee, phosphoric acid in colas, profuse sweating, prolonged or intense stress, chronic diarrhea, excessive menstruation, diuretics (water pills), antibiotics and other drugs, and some intestinal parasites. In fact, in one study in Kosovo, people under chronic war stress lost large amounts of magnesium in their urine. This is all further complicated by the fact that magnesium is often poorly absorbed and easily lost from our bodies. To properly absorb magnesium we need a lot of it in our diet, plus enough vitamin B6, vitamin D, and selenium to get the job done. A recent scientific review of magnesium concluded, “It is highly regrettable that the deficiency of such an inexpensive, low-toxicity nutrient results in diseases that cause incalculable suffering and

expense throughout the world.” I couldn’t’ have said it better myself. It is difficult to measure and hard to study, but magnesium deficiency accounts for untold suffering — and is simple to correct. So if you suffer from any of the symptoms I mentioned or have any of the diseases I noted, don’t worry — it is an easy fix!! Here’s how.

Stop Draining Your Body of Magnesium

To help reduce magnesium loss in your body follow these tips: • Limit coffee, colas, salt, sugar, and alcohol • Learn how to practice active relaxation • Check with your doctor if your medication is causing magnesium loss (many high blood pressure drugs or diuretics cause loss of magnesium) • Eat Foods High in Magnesium Include the following high magnesium foods in your diet as often as you can: • Kelp • Almonds • Cashews • Buckwheat • Brazil nuts • Filberts • Millet • Pecans • Walnuts • Tofu • Soy beans • Brown rice • Figs

• Dates • Collard greens • Shrimp • Avocado • Parsley • Beans • Dandelion greens • Garlic

Take Magnesium Supplements

The RDA (the minimum amount needed) for magnesium is about 300 mg a day. Most of us get far less than 200 mg. Some may need much more depending on their condition. Most people benefit from 400 to 1,000 mg a day. The most absorbable forms are magnesium citrate, glycinate taurate, or aspartate, Avoid magnesium carbonate, sulfate, gluconate, and oxide. They are poorly absorbed (and the cheapest and most common forms found in supplements). Side effects from too much magnesium include diarrhea, which can be avoided if you switch to magnesium glycinate. Most minerals are best taken as a team with other minerals in a multi-mineral formula. Taking a hot bath with Epsom salts (magnesium sulfate) is a good way to absorb and get much needed magnesium. People with kidney disease or severe heart disease should take magnesium only under a doctor’s supervision. To your good health, Mark Hyman, MD

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NUTRITION

Q U I N OA

Looking for a unique protein bar that fits your food allergy needs and gluten free lifestyle? FlyJoy bars may be for you! These nutritious bars are quinoa based energy bars available in six unique flavors: • Coconut Macaroon • Peanut Butter & Jelly • Cashew Cookie Dough • Blueberry Almond • Peanut Cacao • Cranberry Almond What’s even more amazing than those scrumptious flavors is that each FLYJOY bar is: • Gluten Free • Kosher certified • Non-GMO • Vegan Crafted with quality ingredients, FlyJoy bars are the perfect partner for your busy days and fast-paced schedule when you need something nutritious, gluten-free and filling! Look for FlyJoy bars nationwide and be sure to follow them on Facebook and Instagram for frequent updates on new flavors!

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FOOD / NOVEMBER

This month weâ&#x20AC;&#x2122;re ready for the holidays with terrific recipes for your Thanksgiving table! From great home cooks to renowned chefs, we have it all from turkey to trimmings and everything in between. With excellent gluten-free products, expert tips and techniques and these recipes, your gluten-free Thanksgiving will be your best ever. Enjoy these recipes, and enjoy your holiday to the fullest!

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Pumpkin Breakfast Smoothie Serves 2

Add the antioxidant power of pumpkin to your holiday regimen this year to keep your immune system in tip top shape!

INGREDIENTS

• 1 cup pureed pumpkin • 1 frozen banana • ¾ cup milk (use any dairy- or plant-based milk you like) • 2 large Medjool dates, pits removed • 2 Tablespoons nut or seed butter of choice (use sunflower seed butter, almond butter, cashew butter, etc.) • ½ teaspoon ground cinnamon

METHOD

Combine all ingredients in blender and process until smooth.

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Medjool dates, known as “king of dates” are large, soft and very sweet fruits of the date palm. Dates make a great addition to smoothies for added sweetness and nutrients that sugar alone cannot provide. Buy organic pumpkin puree in cans and divide into single serve portions and freeze in ice cube trays for “pumpkin cubes” to add to smoothies.

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Reprinted from The Chickpea Flour Cookbook by Camilla Saulsbury (Lake Isle Press, 2015). Recipes and photography copyright Camilla Saulsbury.

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Egg-Free Quiches WITH ROASTED CHIC

FL O

INGREDIENTS

• 3 tablespoons olive oil, plus more for tin • 2½ cups (300 grams) chickpea flour • 3 cups water • 2 teaspoons fine sea salt • ⅔ cup chopped roasted red bell peppers (from a jar, drained) • ⅓ cup chopped fresh basil leaves • 1 clove garlic, minced

INSTRUCTIONS

Preheat the oven to 500°F. Grease the cups of a 12-count standard muffin tin with oil. In a large bowl, whisk the flour, water, 3 tablespoons oil, and salt until blended and smooth. Stir in the bell peppers, basil, and garlic.

PEPPER & BASIL

Quiche makes great brunch food fare, but these egg-free minis are fantastic anytime, for snacks, supper, breakfast, or tucked into your lunch bag. The possibilities for fillings are vast: vegetables, herbs, spices, cheeses, leftovers—you name it.

Divide the batter evenly among the prepared cups. Bake for 12 minutes. Crack open the oven door (to release steam). Close the door and bake for 10 to 15 minutes longer, until golden brown. Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiches from the pan. Serve warm or let them cool completely before serving.

VARIATIONS

F U L L-S I Z E Q U I C H E : Pour the batter into a greased 9-inch pie plate. Bake for 30 to 35 minutes. B R O CCO L I C H E D DA R M I N I Q U I C H E S :

Replace the red bell peppers with an equal amount of finely chopped cooked (e.g., steamed or sautéed)

broccoli florets. Omit the basil and add 3/4 cup shredded sharp Cheddar cheese (omit for vegan version, or use nondairy vegan Cheddar cheese) and 1/8 teaspoon ground nutmeg. GREEN CHILE MINI QUICHES:

Replace the red bell peppers with 1 (4.5-ounce) can diced mild green chiles (drained). Omit the basil and add 1 teaspoon ground cumin.

STORAGE TIP Store the cooled quiches in an airtight container in the refrigerator for up to 1 week. Alternatively, store them in an airtight container and freeze for up to 1 month. Let the frozen quiches thaw at room temperature for about 1 hour or microwave on high for 1 to 2 minutes.

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•

Pappardelle’s has been producing handmade, small batch craft artisan pasta since 1984. Quality & culinary creativity are our hallmarks.

•

We stringently adhere to the “old-world” pasta making techniques (such as the use of bronze dies and meticulous 2+ day slow drying) and have been using only high-quality, all natural ingredients well before before it became the latest buzzword.

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We pioneered the flavor-infused pasta industry in the US, marrying ‘newer world’ flavor inspirations with our old world quality techniques and continue to be an innovator & leader. We currently stock over 90 internationally inspired pasta flavors, 15 of which are gluten-free, and add about 6-10 new flavor and grain combinations every year.

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Our products are designed to stand on their own, with minimal saucing -- color, smell, flavor, & texture are robust providing for a sensational dining experience.

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Our tagline for our gluten-free pasta is "One family, one meal." That's because our gluten-free pasta is practically indistinguishable from our high quality gluten-based pasta. It is never bland and mushy, like most other companies' gluten-free pasta. Families will no longer feel compelled to make different meals for their gluten intolerant/sensitive and gluten-tolerant family members. Plus, they get the added dimension of culinary fun with our flavors.

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Our mission simply put is “the relentless pursuit of perfect pasta” for the ultimate customer experience. We truly believe you will enjoy the Pappardelle's difference! pappardellespasta.com

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C H E F R O D N E Y LOV E J O N E S

H AV E YO U E V E R D I N E D AT A N A L L G LU T E N-F R E E R E S TAU R A N T ? Strictly gluten-free establishments are gradually popping up around the country, and if you happen to find yourself in lovely San Diego, California, you’ll want to make a stop (or two!) at the all gluten, soy and corn free cafe and bakery, 2GOOD2B, owned by Diana Benedek who knows all too well the importance of strict adherence to a medically necessary gluten (and other) free diet. Not planning on being in San Diego any time soon? No problem! 2GOOD2B now ships across the USA. Owner Benedek is extremely passionate about helping

A Restaurant that’s 2GOOD2B others feel better and overcome food allergies through her food. To help make our gluten-free holidays smooth sailing, she offered to share some of her chef-partner Rodney LoveJones’ best tips and a few recipes with us for Thanksgiving! Be sure to check out 2GOOD2B, either on line or in person! CHEF RODNEY LOVEJONES’ BAKING TIPS FOR A HAPPY GLUTEN-FREE THANKSGIVING Tip one: Opt for non-grain flours such as tapioca, brown rice, sweet rice, potato, coconut and teff. The catch?

These flours bind much differently to liquids than typical flour, thus creating a different product in the end. Tip two: To make sure your rolls stay nice and fluffy, Chef LoveJones advises to avoid shortening and instead use coconut oil, olive oil or clarified butter as moisture options, as well as using xanthum gum to ensure the roll doesn’t crumble apart. Tip three: When baking something that needs a nice, crispy crust, like a pie or certain kinds of bread, use an egg and milk mixture as the base of your creation. Now, check out the chef’s recipes on the following pages!

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Savory Stuffing C I T RU S

C R A N B E R RY

BY CHEF RODNEY LOVEJONES OF 2GOOD2B BAKERY & CAFÉ IN SAN DIEGO, CA

CEL ED

ERY

INGREDIENTS

• 2 cups crumbled 2GOOD2B Citrus-Cranberry Muffins (dried out) • 1 cup 2GOOD2B seasoned breadcrumbs • 1 cup unsalted butter (cut into pieces) • 4 ounces walnuts (chopped) • 4 ounces dried cranberries • 1 tablespoon orange zest (from 1 large orange) • 1 tablespoon parsley, chopped • 1 cup orange juice • 2 tablespoons coconut oil • 1 medium onion, chopped • 2 stalks celery, chopped • 1 garlic clove, minced • 2 cups chicken or vegetable stock, divided

Make the holiday simpler by prepping ingredients the day before, storing them in the refrigerator, then assembling the dish the next day.

• 1 teaspoon ground pepper • 2 teaspoons kosher salt, adjust to taste

METHOD

Preheat oven to 400 degrees and grease a 9x9-inch pan. Reduce oven to 350 degrees. In a skillet, heat coconut oil, then add onion, garlic, and celery. Cook until browned and soft. Add melted butter and 1 cup1 of the stock in a bowl and fold into bread mixture to estimate moisture. Add chopped parsley, orange zest and salt if needed; also add more stock if you need additional moisture.

Lightly grease one side of a piece of aluminum foil and cover baking dish. Bake 35 minutes then uncover baking dish and broil the top of the dish approximately 10-12 minutes until crisp and amber. Allow dish to rest 10 minutes before stuffing turkey or serving. Garnish with parsley and sliced oranges.

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HERB CRUSTED TURKEY BY CHEF RODNEY LOVE JONES OF 2GOOD2B BAKERY & CAFÉ IN SAN DIEGO, CA

INGREDIENTS

Avoid turkeys with seasoning or gravy packets included, as these may not be gluten-free.

• 10-12 pound turkey, fresh or thawed if previously frozen • 4 tablespoons coconut oil • 6 garlic cloves, finely chopped • 2 tablespoons fresh basil, finely chopped • 2 tablespoons fresh parsley, finely chopped • 1 teaspoon pink Himalayan salt • ½ teaspoon mixed cracked peppercorns

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METHOD

Wash and dry turkey; set aside. Thoroughly mix all ingredients then rub turkey with seasoning mixture until entirely covered. Per weight of your turkey instructions, bake accordingly after fully rubbed. Note: According to the USDA Food Safety experts, a whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.

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Pecan Loaded Sweet Potato Pie BY CHEF RODNEY LOVEJONES OF 2GOOD2B BAKERY & CAFÉ IN SAN DIEGO, CA

INGREDIENTS

P EC A N M I X T U R E

• ½ cup chopped pecans • 3 tablespoons brown sugar • ¼ cup melted butter P I E BA S E

• 2 ½ cups baked sweet potatoes • 1 ½ teaspoons pure vanilla extract • 1 ½ teaspoons ground cinnamon • ¼ teaspoon ground nutmeg • 3 large eggs • 3 cups brown sugar • ¼ cup melted butter • ¼ cup mascarpone cheese • 1 2GOOD2B Gluten-Free Crust

METHOD:

Combine pecan mixture ingredients in a small bowl; set aside. Bake 2GOOD2B Gluten-Free

Crust at 350 degrees for 10 minutes, let cool, then line the bottom of crust with pecan mixture. In a mixing bowl, combine butter and brown sugar; beat thoroughly until creamed. Next, add sweet potatoes, and all other pie base ingredients to mixer; beat until mixture is fully combined. Pour over pecan mixture in crust. Bake at 350 degrees 35-45 minutes. Allow to cool slightly before serving. Cool completely for optimal slicing.

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Apple

Pie Cake

As much as I love apple pie, this easy alternative—buttery cake swaddling rows of tart-sweet apple slices—is one of my favorite alternatives.

Makes 8 servings

Bake for 45 to 50 minutes, until the apples are tender and a toothpick inserted into the center comes out clean. Let it cool completely in the pan on a wire rack. Holding on to the paper, lift the cake from the pan. Remove the paper, cut into pieces, and serve.

VARIATION

Replace the apples with 1 pound of plums (preferably Italian plums) that have been pitted and quartered. I TA L I A N P LU M C A K E :

INGREDIENTS

A ES

BRE

METHOD

Preheat the oven to 350°F. Line a 9-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Spray the paper and sides of the pan

Peel, core, and slice the apples 1/4-inch thick; place the slices in a large bowl. Add 2 tablespoons of the cane sugar and cinnamon, tossing to combine.

• Nonstick cooking spray • 3 medium-large (about 1¼ pounds) tart-sweet apples • 3 tablespoons natural cane sugar, divided • ½ teaspoon ground cinnamon • 1⅓ cups (160 grams) chickpea flour • 2 teaspoons baking powder • ½ teaspoon fine sea salt • 6 tablespoons unsalted butter, softened • 1 cup coconut palm sugar or packed light brown sugar • 1 large egg • 1 teaspoon vanilla extract • ¼ cup milk

with nonstick cooking spray.

In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, beat the butter and coconut sugar with an electric mixer on medium speed until light and fluffy. Add the egg, beating until well blended. Mix in the vanilla. Alternate adding the milk and flour mixture, a small amount at a time, with the mixer on low speed, until just blended. Spread the batter evenly in the prepared pan. Arrange the apple slices over the batter, gently pressing them into the batter. Sprinkle with remaining cane sugar.

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For the apples, consider using Gala, Braeburn, or Golden Delicious. You can use either fine- or coarse-grain natural cane sugar.

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Reprinted from The Chickpea Flour Cookbook by Camilla Saulsbury (Lake Isle Press, 2015). Recipes and photography copyright Camilla Saulsbury.

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Reprinted from The Chickpea Flour Cookbook by Camilla Saulsbury (Lake Isle Press, 2015). Recipes and photography copyright Camilla Saulsbury.

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Pumpkin Bread SPICED

It’s unlikely that I’ll ever refuse a slice of pumpkin bread, but this is the one I crave. Moist, not too sweet, perfectly spiced, and very pumpkin-y. The extra boost of protein and fiber from the chickpea flour also makes it one of my favorite instant (yet lasting) high-energy, on-the-go breakfasts. INGREDIENTS

• Nonstick cooking spray • 1½ cups (180 grams) chickpea flour • 2½ teaspoons pumpkin pie spice • 1 teaspoon baking soda • ½ teaspoon baking powder • ¼ teaspoon fine sea salt • 2 large eggs • 1 cup pumpkin purée (not pie filling) • ¾ cup natural cane sugar • ½ cup virgin coconut oil, melted • ⅓ cup pepitas (green pumpkin seeds; optional)

INSTRUCTIONS

Preheat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment

Makes 1 loaf

paper, leaving a 2-inch overhang on two opposing sides. Spray the paper and exposed sides of the pan with nonstick cooking spray.

In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. In a medium bowl, combine the eggs, pumpkin, sugar, and coconut oil until well blended. Add the pumpkin mixture to the flour mixture and stir until just blended.

STORAGE TIP Store the cooled

bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing the loaf, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.

PUMPKIN PU R

ÉE

Spread the batter evenly in the prepared pan. Sprinkle the top with the pepitas. Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes, then hold on to the paper overhang to transfer it directly to the rack to cool completely. Remove the paper and serve.

VARIATIONS C H O CO L AT E C H I P P U M P K I N B R E A D :

An equal amount of olive oil, melted unsalted butter, or neutral vegetable oil can be used in place of the coconut oil.

P U M P K I N C R A N B E R RY M U F F I N S :

An equal amount of coconut palm sugar or packed light brown sugar can be used in place of the natural cane sugar.

Add ½ cup miniature semisweet chocolate chips to the batter.

Add ⅔ cup dried cranberries to the batter. Divide the batter among 18 greased muffin cups (in 2 standard muffin tins). Bake for 11 to 15 minutes.

Tent the bread with foil during the last 10 minutes of baking if the bread becomes too brown.

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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.

We here at FSM love sharing with you about one of our favorite companies, Annie B’s, where you can get the best popcorn and hand crafted caramels you’ve ever tasted, but this month, there’s BIG news for Annie B’s and we just had to share!

A N N I E B ’ S C A R A M E L A N D B . T. M C E L R AT H ’ S C H O CO L AT I E R ARE JOINING FORCES AND PA RT N E R I N G U P TO M A K E CO N F EC T I O N A RY P E R F EC T I O N ! Through this newly formed union, Annie B’s and B.T. McElrath Chocolatier will continue to provide high quality, handcrafted excellence that their respective customers have come to expect and love. But with this merger, customers can look forward to innovative and delicious new products from both brands very soon. Annie B’s owner Amanda Henke shares, “This is such an exciting time for us. Right now we’re taking some time to share knowledge of our products and get to know each other. Both brands offer superior products, amazing customer service and strong

production teams. We’re very eager for the future and can’t wait to bring the best of both worlds together.” Brian McElrath, founder of B.T. McElrath, adds, “The chocolates and caramels are the perfect pair. This is also true of the long tradition of premium quality for which the two companies are known, and bringing them together is brilliant. I’m overjoyed to be working with Amanda and Justin and see no limit to what the future holds in store.” Just in case you’re not familiar, Annie B’s is a small, family-owned caramel and popcorn company located in Kellogg, MN with a 30 year tradition of making delicious handcrafted caramels and popcorn. Handcrafted the old fashioned way, each individually wrapped caramel is slow cooked in

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ANNIE B’S OWNER A M A N DA H E N K E

B R I A N M C E L R AT H, FOUNDER OF B .T. M C E L R AT H

G E N E R A L M A N AG E R P E T E R M AC A R O N I

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copper pots through small-batch cooking. Annie B’s caramels are available by the piece, in 10 piece bags, 16 piece bags, box sets, canisters and gift sets. All the flavors are worth a try: Sea Salt, Chocolate, Peppermint, Coconut, Maple, Chocolate Sea Salt, Apple, Pumpkin, Butter Rum, Chocolate Raspberry, Cinnamon, Cappuccino, Amaretto, Original. For the holidays, the Pumpkin Spice, Buttered Rum and Peppermint are our favorite picks! Annie B’s popcorn is equally delicious and comes in fun, unique flavors: sea salt, original caramel, sharp cheddar, jalapeño cheddar and triple treat. Who doesn’t love a big tub of gourmet popcorn around the holidays?! This is definitely a treat on all our holiday party menus.

And don’t forget the chocolates!

For nearly 20 years, B.T. McElrath Chocolatier has been a pioneer in gourmet artisan chocolate. Their chef-driven approach to chocolate, featuring unique ingredients such as balsamic vinegar and Zinfandel wine, has been a perfect complement to the growing global food movement. B.T. McElrath serves an audience that appreciates fine ingredients and innovative flavor profiles. You’ll find their hand crafted chocolate both deliciously balanced and exquisitely worked.

B.T. McElrath offers chocolate bars, mini bites and truffles in flavors such as Changemaker (70% dark chocolate with crushed espresso beans), Salty Dog (salted chocolate), Prairie Dog (with butter toffee pieces, toasted almonds and sea salt), Super Red (featuring cherries, strawberries & raspberries) and Dark and Milk Chocolate. Their award-winning Epicurean truffles come in an assortment of flavors such as Salted Butter Caramel, Passion Fruit and Lemon Supreme. What’s as impressive as those chocolate confections is B.T. McEl-

rath’s committment to sustainability and local sourcing. Many of their ingredients are obtained through local vendors, including sustainable dairies and contain no artificial ingredients or preservatives. These are another must-have holiday treat, and make the perfect hostess gift! Find amazing confectionary caramels and chocolates by both brands by visiting Annie B’s and B.T. McElrath. You can also follow Annie B’s on Facebook & Twitter and follow and B. T. McElrath on Facebook.

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Click here to get your copy now!

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Reprinted from The Chickpea Flour Cookbook by Camilla Saulsbury (Lake Isle Press, 2015). Recipes and photography copyright Camilla Saulsbury.

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Chickpea Cookies CHOCOLATE CHIP

Makes 30 cookies

1 hour or up to 24 hours.

INGREDIENTS

Preheat the oven to 325°F. Line a large baking sheet with parchment paper.

• 2 cups (240 grams) chickpea flour • ¾ teaspoon baking powder • ½ teaspoon baking soda • ½ teaspoon fine sea salt • 1⅔ cups packed light brown sugar • 8 tablespoons (1 stick) unsalted butter, softened • 2 large eggs • 1 teaspoon vanilla extract • 8 ounces semisweet chocolate, coarsely chopped

INSTRUCTIONS

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl, using an electric mixer, beat the brown sugar and butter on medium speed for 1 to 2 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula. Add the eggs and vanilla; beat for 1 minute, until blended and smooth. Stir in the flour mixture (by hand) until just blended; stir in the chocolate chips. Tightly cover the bowl with plastic wrap and refrigerate the dough for

N CO

PA L M S U G A R

Scoop heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 15 to 20 minutes, until just set at the edges (centers will be slightly soft). Let cool on the pan on a wire rack for 2 minutes, then transfer directly onto the rack with a spatula to cool completely.

Place the cookie dough back into the refrigerator between batches.

STORAGE TIP Store the cooled

An equal amount of coconut palm sugar can be used in place of the brown sugar.

cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

You can use 1⅓ cups semisweet chocolate chips in place of the chopped chocolate.

No one will know—or care—that these chocolate chippers are made with chickpea flour. That’s because they have everything you expect and love in the quintessential cookie, from the crispy, tender texture to the buttery brown sugar dough to the chunks of chocolate throughout.

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Makes 24 cookies

Thumbprints TA H I N I

& JA M

FRU

If you love tahini in all forms, as I do, you will love these simple, jam-filled cookies. They have a not-too-sweet flavor reminiscent of sesame halvah, and a tender, melt-in-your-mouth texture. The dot of jam in the center is a fruit-sweet bonus.

INGREDIENTS

• ¾ cup well-stirred tahini • ¾ cup natural cane sugar • 1 large egg • 1 teaspoon vanilla extract • ⅛ teaspoon fine sea salt • ⅓ cup (40 grams) chickpea flour • ¼ cup fruit jam (any variety)

METHOD

In a medium bowl, using an electric mixer, beat the tahini, sugar, egg, vanilla, and salt on medium speed for 1 to 2 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula. Stir in the flour by hand until just blended. Line a large cookie sheet with

parchment paper. Shape the dough into 24 1-inch balls; place them 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each cookie, leaving an indentation. Loosely cover the pan and refrigerate for at least 2 hours. Preheat the oven to 325°F. Bake the cookies for 10 to 12 minutes, until pale golden. Transfer to a wire rack with a spatula and cool completely. Spoon 1/2 teaspoon jam into the center of each cookie and serve.

STORAGE TIP Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Be careful not to overbake the cookies; they will become firm as they cool. An equal amount of coconut palm sugar can be used in place of the cane sugar. An equal amount of sunflower seed butter or hemp seed butter can be used in place of the tahini. If you do not have any nut concerns, feel free to use an equal amount of nut butter (e.g., peanut or almond).

Reprinted from The Chickpea Flour Cookbook by Camilla Saulsbury (Lake Isle Press, 2015). Recipes and photography copyright Camilla Saulsbury.

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Stuffing BY L I S I PA R S O N S

Cups

W I T H OV E N ROA ST E D CRANBERRIES

Here is an elegant way to serve your stuffing this year to your holiday guests. You can use the stuffing recipe below or your favorite stuffing recipe will work as well. Recipe Yields: 12 servings Active Time: 40 minutes

INGREDIENTS:

• ¾ cup fresh green beans shredded in a food processor • 1 cup carrots shredded in food processor • ⅔ cup quinoa, cooked • 2 tablespoons chicken broth • 1 ½ cups turkey or chicken breast cooked and shredded • ½ cup coconut flour

• 2 tablespoons butter • 2 large eggs • 1 tablespoon fresh rosemary finely chopped • 1 teaspoon sea salt • 1 teaspoon black pepper • 1 teaspoon cayenne pepper powder (optional)

DIRECTIONS:

1. Preheat oven to 375F 2. Mix all ingredients together in

a food processor until all ingredients are well incorporated. 3. Place some mixture into muffin tins. 4. Leave a void space in the middle of each stuffing to form a cup. 5. Bake for 25-30 minutes or until stuffing is set. 6. Remove from oven and allow to cool completely before removing from baking tins. 7. Fill with oven roasted cranberries (recipe follows).

OVEN ROASTED CRANBERRIES INGREDIENTS:

• 3 cups whole organic cranberries • ¼ cup coconut oil, melted • 2 tablespoons finely chopped fresh rosemary • ½ teaspoon sea salt

DIRECTIONS:

1. Preheat oven to 375F. 2. Add cranberries to a small 8x8” pan, sprinkle on rosemary, sea slat and coat with coconut oil and mix well. 3. Bake 6-8 minutes, until about half of cranberries have split. 4. Remove from oven and reserve to fill stuffing cups. 54

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The Place to Find all Your Holiday Cookie Cutters and more! CHRISTMAS IS JUST AROUND T H E CO R N E R and it’s time to start planning that cookie baking list. Of course, cutout cookies will be at the top, because what is Christmas without festive shaped and frosted cutouts? Cookie Cutter Kingdom is the top resource for all your cookie cutters, and with more than 200 holiday-themed cutters, you’re sure to find lots to love! And you can get your cookie cutters in no time flat with free shipping to US

residents (with a $20 order) and free international shipping on larger orders! There are so many cute cutters, plus cookie stencils, as well, for you to choose from! If you’re in the market for something EXTRA special, check out the personalized cutters option on their website, too! Regardless of which cookie cutters you choose, you’re sure to add some holiday magic to your cookie tray this year! Don’t miss our special Holiday Bonus how-to articles in this issue, too, courtesy of Cookie Cutter Kingdom!

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H O L I D AY B O N U S

FOOL-PROOF RECIPE FOR ROYAL ICING COURTESY OF COOKIE CUTTER KINGDOM

ROYAL ICING IS THE WORKHORSE OF THE COOKIE DECORATING WORLD. This three-ingredient frosting is shelf-stable, sturdy, and easy to make—in short, everything you want in an icing! You can stir a batch up in 5 minutes or less, and it can be spread, drizzled, or piped onto cookies for a variety of effects. It’s hard to mess up this recipe; just stir until smooth, and be sure to use before the icing dries to a smooth, hard finish.

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Adios, gluten FIESTA FLATS – FLAT BOTTOM TACO SHELLS

Visit ORTEGA.COM/RECIPES

H O L I D AY B O N U S

FOOL-PROOF ROYAL ICING

• 1 cup powdered sugar • ¼ teaspoon cream of tartar • 1 egg white (or equivalent combination of powdered egg whites and water) This recipe calls for one raw egg white, but you may prefer to substitute dry, powdered egg whites for food safety reasons. If this is the case, simply rehydrate powdered egg whites according to the manufacturer’s directions before stirring in the rest of the ingredients. If you’re using raw egg whites, select only the freshest eggs from a reputable (and preferably organic) vendor.

To begin, sift powdered sugar to remove any lumps or inconsistencies. Pour into a bowl and stir in the cream of tartar until distributed throughout powdered sugar. Add egg white and mix, using a spatula or spoon, until mixture forms a smooth paste. When you begin, the icing will look like bread dough, but keep mixing and it will transform into a shiny, thick mixture. If you would like, separate the royal icing into different bowls and tint with liquid or gel food coloring. Pour into piping bags or cones and use to decorate. For best results, use within a day of mixing—the longer you wait, the harder it will be to handle the icing. In the meantime, store at room temperature. Royal icing can be spread onto cookies, drizzled over scones, or piped onto any sort of dessert. Be

/ FOOD SOLUTIONS MAGAZINE / NOVEMBER ISSUE

sure you start with a firm, relatively dry surface and give the icing at least 6 hours to dry before stacking or storing in plastic. To test the frosting’s dryness, look for a uniform matte texture or gently tap a scrap piece with the pad of your finger. Properly cured royal icing will not flatten when touched. If you know how to make royal icing, the world of cookie decorating is your oyster. For more inspiration visit the Cookie Cutter Kingdom on Facebook and Instagram for ideas!

INNOVATIVE EDUCATION + FOOD + HEALTHCARE

CeliacCentral.org the go-to place for information on celiac disease and the gluten-free diet

Recipe of the Week Ask the Dietician Science News Feed Free webinars archived for easy viewing F b Alternative Appetites gluten-free cooking videos Kids Central: blogs and games for kids, by kids (and some grown ups too) and for bi-weekly product reviews: GlutenFreeHotProducts.com The National Foundation for Celiac Awareness drives diagnosis of celiac disease and promotes quality of life for children and families maintaining a gluten-free diet. NFCA is a nonprofit organization. Your donation makes life better for thousands of people every year. www.celiaccentral.org/donate

Restoring Health. Reclaiming Lives.

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H O L I D AY B O N U S

COURTESY OF COOKIE CUTTER KINGDOM

Easiest 4-Ingredient Powdered Sugar Glaze for Cutout Cookies

WHETHER YOU’RE LOOKING FOR an easy way to finish up a batch of cut-outs or undertaking an intricate decorating project, this is the recipe to use! This simple glaze is super-quick to make, easy to customize, and incredibly forgiving. It doesn’t matter if you’re a seasoned decorator or a budding baker—you’ll be able to master powdered sugar glaze in no time flat. At its simplest, this glaze is simply a blend of powdered sugar and water. A touch of corn syrup gives it a bit of gloss, and your favorite food colorings transform plain sugar cookies

into culinary masterpieces. Flavor it with vanilla for a timeless favorite or add a modern twist with craft liqueurs. Tint it with liquid or gel food colorings or leave it plain to accent other decorations. Troubleshooting this recipe is easy. If your glaze is too thin, add powdered sugar by the tablespoon until it reaches your desired consistency. If it’s too thick, simply add a water until it has thinned out properly. Above all, remember to stir your glaze well before using, or it could end up half runny, half gloppy.

EASY POWDERED SUGAR GLAZE FOR COOKIES

• 1 cup powdered sugar • 1 tablespoon light corn syrup • 2-3 tablespoons water • ¼ teaspoon extract of choice • food coloring, optional

METHOD

Whisk powdered sugar with 2 tablespoons water to form a thick paste. Blend in corn syrup and extract, and stir until combined. If you are using food coloring, stir in the desired amount.

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Food Solutions magazine (FSM) is published by Directory Media Group (DMG) a Country Club Media, Inc., company. FSM provides information of a general nature about health and nutrition, healthy living and all things gluten and allergen free. It is provided for EDUCATIONAL PURPOSES ONLY. This information in FSM is NOT a substitute for PROFESSIONAL medical advice, diagnosis, or treatment. Seek the advice of a physician or other healthcare professional if you have concerns or questions about your health. The information is provided with the understanding that neither FSM nor any of its affiliates are engaged in rendering medical advice or recommendations, and the information contained in FSM should never be considered a substitute for appropriate consultation with a licensed physician and or other healthcare provider. FSM, DMG, its affiliates, employees, contributors, writers, editors and its Board of Advisors (“Publisher”) accept no responsibility for inaccuracies, errors or omissions with respect to information and/ or advertisements contained herein. Publisher assumes no responsibility for the claims made by the Advertisers or the merits of their respective products or services advertised or promoted in FSM. Publisher neither expressly nor implicitly endorses such Advertiser products, services or claims, nor vouches for the accuracy of their effectiveness. Publisher expressly assumes no liability for any damages whatsoever that may be suffered by any consumer, purchaser or user for any products or services advertised or mentioned editorially in FSM and strongly recommends that any consumer, purchaser or user investigate such products, services, methods, and/ or claims made thereto. Opinions expressed in the magazine and/or its advertisements do not necessarily reflect the opinions of the Publisher. When choosing to follow any health related advice, consumers should always check with their personal healthcare professional to ensure it is appropriate

for them. The information on products and services as advertised in FSM are shown by Publisher on an “as is” and “as available” basis. Publisher makes no representations or warranties of any kind, expressed or implied, as to the information, services, contents, trademarks, patents, materials, or products included in FSM. To the full extent permissible by law, Publisher disclaims all warranties, expressed or implied, including, but not limited to, implied warranties of merchantability and fitness for a particular purpose. Publisher will not be liable for any type of damage arising from the use of any products or services advertised and/ or promoted in FSM. Certain state laws may not allow limitations on implied warranties or the exclusion or limitation of certain damages. In this case, some or all of the above disclaimers, exclusions, or limitations may not apply to you, and you might have additional rights. Be advised that some of the health information provided throughout this publication has been furnished to FSM and/or its affiliates for advertising in the form of display advertising or paid advertorials some of which may be featured within the magazine. Publisher neither endorses nor makes warranties of any kind regarding the quality, accuracy, ethics or validity of the information about or by the health related information, services and/or statements. All images and photos reproduced in FSM have been accepted by Publisher on the condition that such pictures are reproduced with the knowledge and prior consent of the photographer and any model concerned. As such, Publisher is not responsible for any infringement of the copyright or otherwise arising out of any publication in FSM. ALL MATERIAL PRESENTED in FSM IS FOR EDUCATIONAL AND INFORMATIONAL PURPOSES ONLY. BEFORE USING THE INFORMATION PROVIDED, CONSULT A PHYSICIAN REGARDING THE APPLICABILITY OF ANY IDEAS, OPINIONS OR SUGGESTIONS FOR YOUR UNIQUE SITUATION.

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