Delight Gluten Free deciliousfoodrecipes - May-June 2015

delightful food • delightfully fun MAY-JUNE 2015

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

gLUten-FreereCipes!45

gLUten-Free AsiAn rECipEs

Top Brands & Expert Tips

Quick & Easydinner reCipes

Cocoa Coco Rum Cupcakes

food is bEautyheALthy Living Tips =

$5.95 us $7.99 c An

Whether you’re an accomplished cook or new to the kitchen, The Delight Gluten-Free Cookbook is sure to please.

Skip the gluten. Keep the taste.

is sure to please.

SAVE 39% o�

a one-year subscription ofDelight Gluten-Free Magazine

when you buyThe Delight Gluten-Free Cookbook.

Visit DelightGlutenFree.com/Cookbook

to purchase your copy today!

From the editor of Delight Gluten-Free

Magazine, 150 tried and tested gluten-free recipes

F E AT U R E S Thailand Feast

indulge in 5 fl avorful Th ai recipes like tom Kha gai soup, chicken with sweet Th ai Basil and caramelized Bananas.

Asian-inspired Dessertsour gluten-free take on fi ve Asian desserts: Th ai sticky rice with coconut & Mango, citrusy Almond cookies, green tea cupcakes and sago Pudding with honeydew and spices.

Gluten-Free Adventures in Hong Kong hear about the amazing markets, breathtaking att ractions and delicious gluten-free restaurants hong Kong has to off er.

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

10 Five things to know about Tapioca Flour Did you know tapioca fl our is naturally low in fat, high in healthy carbohydrates, low in sodium and high in fi ber? Learn more fun facts!

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

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

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

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

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

indulge26 what’s in season: Blueberries & leeksCheck out our sweet and savory recipes featuring blueberries and leeks.

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

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

40 A traditional thailand meal Four fl avor-fi lled recipes from Thailand.

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

Asian Desserts Vani l la Green Tea Cupcakes

page 48

4 dELIGHTGLuTENfrEE.com

coNTENTs

I n Every Issue ...Editor’s Note

Recipe Index

Semi-Homemade

Editors’ Favorites

Mongol i an Beef Fri ed Ri ce page 50

indulge46 Asian Desserts Yum. Yum. Yum. Treats from the far east with sweet, spice and lots of things nice. 49 semi-homemade mealsWe create 5 delicious Asian-inspired semi-homemade recipes with the help of San-J cooking sauces and dressings.

healthy living56 Homemade Beauty ProductsTry these homemade beauty remedies that use items like avocado, lemon and oatmeal.

59 All About AcupunctureGet answers to questions about acupunc-ture, which is one of the key practices of traditional Chinese medicine.

60 go for green teaLearn about the potential health benefi ts of green tea and the best way to drink it.

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

travel & leisure68 Eat Happy with Feel Good Foods Vanessa Philips co-founder of Feel Good Foods talks about the company’s line of gluten-free Asian entrees.

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

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

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

7 8

4954

delightgfmag

DelightGlutenFree

@delightgfmag

delightgfmag

Decadent, gluten-free, allergen-free brownies you

can take anywhere.

It’s that simple.

123g lu tenfree .com

GMOFREE

PROUDLY MADE IN

THE U.S.A.

dELIGHTGLuTENfrEE.com 5

coNTENTs

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

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

January/February - March/April - May/June - July/August - september/october - november/December

to subscribe, visit delightglutenfree.com or send check (payable to Delight gluten-Free Magazine) or money order

(in us Funds) to:

delight gluten-free magazine3023 n. Clark Street, Suite 708

Chicago, il 60657

1-yeAr suBscriPtion:u.S. $24.00 Canadian $35.00 international $53.00

issn#: 2327-9338

delightful food • delightfully fun

MAY-JUNE 2015

Editorial

Publishing

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

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

Delight gluten-Free Magazine is published & is published & execuTIve eDITOr

vanessa Maltin Weisbrod

assOcIaTe eDITOrs

sally Pickle & alexis Olszewski

DesIgn eDITOr

Torie Foster

FOOD sTyLIsTs & PHOTOgraPHy eDITOrs

julie ann Luse janice cuevas

eDITOrIaL assIsTanTs

alexandra shimalla

cOnTrIBuTOrs & recIPe DeveLOPersandrea neusner, stacey Maltin, emily Freedner, jennifer stearns,

joyana Peters, jennifer Dunlap, Bethany Trainor, Tiffany janes, eric Weisbrod, shayna coburn, avi coburn, chandice Probst

PuBLIsHer

jordan gary

aDverTIsIng DIrecTOrs

Tiff any janes, susan Lyman and cheryl solomon

reneWaLs cOOrDInaTOr

cynthia Dziurgot

sOcIaL MeDIa cOnsuLTanT

eric Weisbrod

BusIness cOnsuLTanT

alan D. Maltin

neWssTanD cOnsuLTanT

Linda ruth

Our Thanks ToMeDIcaL aDvIsOry BOarD

Dr. aline charabaty, MD Dr. Daniel Leffl er, MD Dr. Lorne stitsky, MD Dr. john snyder, MD

Dr. christine Doherty, nD shayna coburn, Ma

FOunDer

julie ann Luse

contact us:subscriber Questions: [email protected] or by

phone at 800-305-6964

Letters to the editor: [email protected]

advertising Inquiries: [email protected]

6 dELIGHTGLuTENfrEE.com

coNTENTs

Happy Cooking! vanessa Maltin Weisbrodexecutive [email protected]

Hello From the Editor

VanessaWeisbrod

DelightGlutenFree

@VanessaWeisbrod

delightgfmag

Chicken with Sweet Thai Basil

page 41

While many people try to group all Asian cuisines together as one culinary class, for me, it’s their vast differences that make them so unique, special and entirely worth eating. My fi rst real experience with Asian food came when I was barely two years old. My parents hired a nurse from the Philippines to be our nanny. While my parents fully expected Thelma to have some infl uence on my life, what I’m guessing they didn’t expect was that my favorite memories of her were spending time in the kitchen making chicken adobo, fried rice and egg rolls together.

The simplicity of ingredients that lead to the most complex fl avors in Asian cooking has always fascinated me. Such basic items like chicken, beef and vegetables so effortlessly turn into magnifi cent dishes like Chicken with Sweet Thai Basil or Mongolian Beef Fried Rice. The seasonings are so simple: garlic, chilies, basil, cilantro, mint, ginger, sesame oil, coconut milk and lime juice to name a few.

Many of the dishes can be made in one pot or pan and easily be made in large quantities. With the exception of Chinese cooking, the majority of ingredients are naturally gluten-free and have a heavy emphasis on rice-based products. Gluten-free soy sauce is readily available these days from mainstream manufac-turers like San-J and Kikkoman. So, get excited for an Asian feast. I can’t wait to hear what you think!

Sweet, Sour and a Little Bit of Spice! It drives me crazy when someone asks if I want asian food for dinner.

What does that mean? Th ai food is nothing like chinese food and japanese meals hardly use the the same ingredients as any of their

asian counterparts. and then there’s sushi...

dELIGHTGLuTENfrEE.com 7

coNTENTs

Greek Pasta Salad | p.31p.31 ✓ ✓ ✓ ✓

Kiwi Strawberry Salad | p.34p.34 ✓ ✓ ✓ ✓ ✓ ✓

Leafy Greens with Balsamic Vinaigrette | p.34p.34 ✓ ✓ ✓ ✓ ✓ ✓ ✓

Tom Kha Gai Soup | p.41p.41 ✓ ✓ ✓ ✓ ✓ ✓

Crispy Cucumber and Papaya Salad | p.42p.42 ✓ ✓ ✓ ✓ ✓ ✓

SouPS SAlAdS & BreAdS

Braised Leeks | p.26p.26 ✓ ✓ ✓ ✓ ✓ ✓

Leek Gratin | p.27p.27 ✓ ✓ ✓ ✓ ✓ ✓

Blueberry Ginger Jam | p.28p.28 ✓ ✓ ✓ ✓ ✓ ✓

Garlic Roasted Potatoes | p.36p.36 ✓ ✓ ✓ ✓ ✓ ✓ ✓

Garlic Thyme Roasted Asparagus | p.36p.36 ✓ ✓ ✓ ✓ ✓ ✓ ✓

Shrimp Dumplings | p.44p.44 ✓ ✓ ✓ ✓ ✓

Tamari Dipping Sauce | p.44p.44 ✓ ✓ ✓ ✓

Scallion Pancakes | p.45p.45 ✓ ✓ ✓ ✓ ✓ ✓

Steamed Broccoli | p.45p.45 ✓ ✓ ✓ ✓ ✓ ✓

Tamari Ginger Mashed Sweet Potatoes | p.51p.51 ✓ ✓ ✓ ✓

Yellow Curry Vegetables | p.65p.65 ✓ ✓ ✓ ✓ ✓ ✓

Side diSheS, SnACkS And SAuCeS

= gluTen-free = dAirY-free = egg-free = SoY-free= nuT-free = riCe-free = Corn-free

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

p.34

p.36

p.38

p.36

p.35

8

Looking to make these recipes dairy-free? Replace butter with Earth Balance Buttery Spread or Smart Balance Light Buttery Spread.

Need to add cheese? Try Go Veggie products! They offer dairy and soy-free options!

p.42 p.49 p.48 p.50

SouPS SAlAdS & BreAdS

Recipe Index

Braised Tofu in Mushroom Sauce | p.19p.19 ✓ ✓ ✓ ✓ ✓ ✓

Arroz con Pollo | p.30p.30 ✓ ✓ ✓ ✓ ✓ ✓

Moros y Cristianos | p.32p.32 ✓ ✓ ✓ ✓ ✓ ✓

Thai Peanut Noodles with Broccoli, Edamame & Red Bell Pepper | p.32p.32 ✓ ✓ ✓ ✓

Vegetable Fried Rice | p.32p.32 ✓ ✓ ✓ ✓

Crustless Mini Quiches | p.35p.35 ✓ ✓ ✓ ✓ ✓

Crustless Feta, Spinach & Tomato Quiche | p.35p.35 ✓ ✓ ✓ ✓ ✓

Chicken with Sweet Thai Basil | p.41p.41 ✓ ✓ ✓ ✓ ✓

Pan Seared Garlic Scallops | p.42p.42 ✓ ✓ ✓ ✓ ✓ ✓

Orange Glazed Scallops & Broccoli Stir Fry | p.49p.49 ✓ ✓ ✓ ✓

Mongolian Beef Fried Rice | p.50p.50 ✓ ✓

Chicken & Zucchini Teriyaki Pizza | p.51p.51 ✓ ✓ ✓

Chilled Chicken Meatball Salad with Mango, Cilantro and Cucumbers | p.52p.52 ✓ ✓ ✓ ✓

Panang Curry Beef | p.65p.65 ✓ ✓ ✓ ✓ ✓ ✓

Green Curry Cashew Chicken | p.65p.65 ✓ ✓ ✓ ✓ ✓ ✓

Javanese Curry Chicken | p.65p.65 ✓ ✓ ✓ ✓ ✓ ✓

Red Curry Shrimp Salad | p.65p.65 ✓ ✓ ✓ ✓ ✓ ✓

Shrimp with Chocolate Curry | p.65p.65 ✓ ✓ ✓ ✓ ✓

enTrÉeS

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

went into a prepared item, don’t eat it!

= gluTen-free = dAirY-free = egg-free = SoY-free= nuT-free = riCe-free = Corn-free

Pick tonight’s dinner with our allergen-free menu guide!p.41

p.42

p.41

p.31

p.41

p.52

These recipes and more at www.DelightGlutenFree.com/recipes

9

Blueberry-Zinfandel Vanilla Cream Pie | p.29p.29 ✓ ✓ ✓ ✓

Cocoa Coconut Rum Cupcakes | p.37p.37 ✓

Cocoa Coconut Cupcakes | p.38p.38 ✓

Caramelized Bananas over Vanilla Ice Cream | p.43p.43 ✓ ✓ ✓ ✓ ✓

Mango Pudding | p.45p.45 ✓ ✓ ✓ ✓ ✓ ✓

Thai Sticky Rice with Coconut & Mangoes | p.47p.47 ✓ ✓ ✓ ✓ ✓

Citrusy Almond Cookies | p.47p.47 ✓ ✓ ✓ ✓ ✓

Vanilla Green Tea Cupcakes | p.48p.48 ✓

Sago Pudding with Coconut, Honeydew & Spices | p.48p.48 ✓ ✓ ✓ ✓ ✓ ✓

Lemon Curd | p.67p.67 ✓ ✓ ✓ ✓ ✓ ✓

deSSerTS

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

TAPIOCA FLOUR5 things you didn’t know about

1Tapioca comes from the cassava plant, which produces green leaves and starch-rich tubers. Unknown to most, some varieties contain cyanide that needs to be cooked out until only a starch remains.

4

52

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

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

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

3Tapioca flour is naturally low in fat, high in healthy carbohydrates, low in sodium and high in fiber.

By AlexAndrA ShimAllA, Delight AssociAte eDitor

ENLIGHTEN

10 M ay-june 2015 dELIGHTGLuTENfrEE.com

Katie Chin is an Asian food ex-pert, cookbook author, TV host and food blogger. She specializes in everyday Asian recipes—for people with real schedules and budgets. Her most recent cook-book, Everyday Thai Cooking, has become a best seller. Delight Gluten-Free Magazine spoke with Katie to get the 101 on Asian cooking basics.

DGF: What are some staples you should always have on hand in your pantry and/or

fridge for Asian cooking?

Katie: Tamari, gluten-free soy sauce, fish sauce, Sriracha chili sauce, rice vinegar, rice noodles and different varieties of rice. I also like to have fresh herbs like cilantro, Thai basil, ginger, scallions and garlic.

DGF: What are these ingredients typically used for in Asian cooking?

Katie: Soy sauce and fish sauce replace salt in Asian dishes. These ingredients are also used as dipping sauces, in marinades and to flavor soups and stir-fry dishes. Chili sauce adds heat and it is often used as a dipping sauce or in marinades as well. Ginger is cut into slices to

Chef Katie Chin Shares Her Tips

ASIAN COOKING 101

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

By AlexiS olSzewSki, Delight AssociAte eDitor

Find Katie’s recipe for Mango Prawn Salad with Rice Noodles at

www.delightglutenfree.com

ENLIGHTEN


KATIE’S PRO ADVICE

It’s reAlly ImportAnt to WAsh rIce beFore you cook It.

If you don’t, when the rice is cooking, it basically releases starch into the water making it really sticky and gummy. Use cool water to rinse the rice and repeat the process about 6 or 7 times until the water runs clear. If you do this, you will have the most fluffy and delicious rice.

Invest In A rIce cooker. It makes perfect rice every time and automatically knows when

rice is done. The prices range from $15 to $1,000; a lower price model can still do a great job for your everyday needs.

use A Wok.It cooks food evenly and quickly. If you season a Wok correctly, you will have a naturally non-stick

cooking surface.

STir-fry iS all abouT the prep Work.If you are making a stir-fry dish, it is important to cut everything

the same size so the ingredients cook evenly. Have all your ingredients cut and cleaned and ready to go before you start the stir-fry.

buy your veGetAbles At the sAlAD bAr At the Grocery store.

You can save time and money this way!

Freeze your GInGer. If you are mincing a large amount of ginger, but don’t need to use

all of it, flatten it in a plastic baggie and put it in the freezer. Then you can snap

off more ginger whenever you need it.

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

flavor soups, stews and marinades. It is also minced finely and added to stir-fry recipes—you sauté the ginger in oil for 30 seconds until fragrant and then add other ingre-dients. Rice wine vinegar adds that sour flavor you often find in South-east Asian cooking (which is known for its sweet, sour, salty and hot flavor components). It is also used in soups and dipping sauces (like pot sticker sauce, to give it a tart kick). In Japanese cooking, rice wine vinegar is integral to making sushi rice.

DGF: What are some great “starter” dishes that people who are new to Asian

cooking can try?

Katie: Simple stir-fry recipes are great because they are quick and easy. Fried rice is also a good dish to start with because you can use leftover ingredients—it works best with day-old rice. (If you use rice made that day it can be clumpy.) Just add vegetables, Tamari, and you have a delicious meal in no time. Thai soups are also really fast; you can usually make one in 8 minutes. For example, you can combine coconut milk, fish sauce, hot sauce, ginger and chicken and have one delicious soup!

DGF: What are some Asian ingredients that may contain gluten?

Katie: Wheat-based noodles used for lo mein or chow mein and

some egg roll wrappers and spring roll wrappers. Soy sauce, hoison sauce and oyster sauce may contain gluten as well. Many companies have gluten-free versions of these ingredi-ents, but it is important to carefully read ingredient labels to be safe.

DGF: For people who need to live gluten-free who are dining out in an Asian restaurant - do

you have tips or specific questions to ask servers?

Katie: I would recommend asking the restaurants to make sure to use Tamari (which is usually wheat-free) instead of soy sauce and to check if the other sauces they use are gluten-free (e.g., fish sauce, hoisin, oyster sauce etc.). Also, ask the restaurant to replace wheat-based noodles with rice noodles, and egg roll wrappers with rice wrappers, if available. A lot of Asian food is naturally gluten-free, so work with your servers to pick the best options.

For more tips and recipes, check out Katie’s blog: www.thesweetand-sourchronicles.com.

ENLIGHTEN


crunchmaster.comfor coupons & more visit:

What if nirvana came in bite-sized pieces? With Crunchmaster Crackers,every bite is like a little piece of paradise. You’ll know what we mean the

moment you taste one of our irresistibly crunchy gluten free crackers. Say Hello to your delicious new daily break.

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

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

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

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

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

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

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

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

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

ENLIGHTEN


From Elisabeth Hasselbeck

TM

love what you eat

• Only 120 Calories • Gluten-Free • 7g Protein NoGii.comChocolate Caramel Bliss

#NoGiiLife

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

SPICING IT UPSPICING IT UPSatisfy those cravings for fl avorful gluten-free Asian food with this cookbook

SPICING IT UPSPICING IT UPBY SALLY PiCKLE, delighT ASSoCiATe ediTor

Book review


For those with celiac disease or a sensitivity to gluten, Asian food can be challenging to make because many staple ingredients like wheat-based noodles, soy sauce and some brands of oyster sauce contain gluten. Lucky for us, “The Gluten-Free Asian Kitchen” by Laura B. Russell is full of gluten-free Asian recipes that will satisfy all your cravings for noodles, dumplings, pot stickers and more!

As a former associate editor of Food & Wine magazine, Laura knows how to put together delicious, easy-to-follow recipes. The cook-book contains mouthwatering, foolproof dishes like Gingery Pork Pot Stickers and Korean Green Onion Pancakes that will make your family excited for dinner. In fact, you will want to cook every recipe in the book—I did!

Laura also provides helpful tips on how to cook Asian dinners using fresh gluten-free ingredients. In the beginning of the cookbook, she includes a table, “Identifying Sources of Gluten in Common Asian Ingredi-ents,” which guides you through ingredients that contain gluten, why, and how to make appropriate substitutions. From there, she includes pages worth of reading on how to stock a gluten-free Asian kitchen with essen-tial ingredients as well as tips on techniques and equipment to use.

As I cooked my way through this cookbook, I couldn’t get enough of it! Every recipe was outstanding and fun to prepare. The Roasted Pork Meatballs made an outstanding party appetizer. I served them with the Nuoc Cham sauce and could not stop eating them. I also served the Salad Rolls with Crab and Spicy Mango Sauce. Don’t let the rice paper intimidate you! It was easy to follow her directions and the outcome was worth it! I devoured the Red Curry Soup with Chicken and Rice Noodles. It was the perfect one-dish meal that left me satisfied. I think next time I will try it with shrimp! I am adding the Braised Tofu in Mushroom Sauce to my weekly recipe rotation. My whole family loved it.

The bottom line is you will not be disap-pointed with this cookbook. I hope you enjoy cooking and eating your way through it as much as I did. I had to share the Braised Tofu in Mushroom Sauce recipe from the book – it will knock your socks off! <

Braised Tofu in Mushroom SauceyIeLD: 4 servIngs

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

¼ cup potato starch2½ tablespoons vegetable oil, divided1 pound firm tofu, cut into 11/2-inch by 1/2-inch cubes, drained on paper towels for 15 minutesSaltFreshly ground black pepper3 cloves garlic, minced1 tablespoon minced fresh ginger¼ pound shiitake mushrooms, thinly sliced¼ pound green beans, cut into 1/2-inch lengths1 tablespoon gluten-free soy sauce or tamari 1 tablespoon sake or dry sherry½ teaspoon sugar1 cup gluten-free mushroom broth Red jalapeño chile, thinly sliced, for serving

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

2. season the tofu with salt and pepper and then dip the two larger sides of each tofu cube into the potato starch, tapping off any excess. (Discard the potato starch left on the plate.)

add the tofu to the pan and cook until lightly golden, 2 to 3 minutes per side. Transfer the tofu to a plate. Wipe out the pan.

3. In the same pan, heat the remaining 11/2 tablespoons oil over medium heat. add the garlic and ginger and cook until fragrant, about 1 minute. add the mushrooms and green beans and cook, stirring occasionally, until the mushrooms soften, about 3 minutes. stir in the soy sauce, sake and sugar. add the mushroom broth and bring to a simmer.

4. return the tofu cubes to the pan. cover the pan and simmer gently, turning the tofu once, until heated through, 10 to 15 minutes. sprinkle with jalapeño.

Red Curry Soup with Chicken and Rice Noodles

dELIGHTGLuTENfrEE.com M ay-june 2015 19

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

The BUttermiLk BUndt CAke was a simple looking dessert, at least according to my frosting loving kids. However, we were all very happy with the flavor and texture of the bundt cake. Add some fresh fruit (Ruehle and Scheffel recommend peaches) and you have a very fine ending to a meal or (shh…don’t tell) breakfast.

There is something so satisfying about creating a huge sheet cake that can feed the neighborhood. The texAs sheet CAke makes a whopping 24 servings. I baked this on a night that I invited a bunch of guests over, but was unsure exactly how many people would turn up. This shiny, chocolaty cake fed the crowd (yes, it turned into a crowd!) that showed up for dinner. The chocolate icing is made in a saucepan, and is poured over cake still warm from the oven. My guests were thrilled.

The award for most beautiful cake goes to the tripLe Lemon CAke. Sandwiched

LET US Eat CAKEBy AndreA neuSner, DeLIgHT cOnTrIBuTOr

between layers of light lemon flavored cake is a tangy lemon curd—an almost neon shade of yellow. Covering all of this is lemon-flavored buttercream. It was truly striking when cut open.

Another visually dramatic dessert was the soUthern CoConUt CAke. I was amazed this beauty came from my kitchen! The coconut flavor was subtle, but the

texture of the coconut flavored cake, coconut buttercream frosting and toasted coconut topping made this an over the top treat.

To my utter surprise, my homemade cakes looked close to the stunning photographs

in the book. The cakes were all delicious and

quite beautiful. As the title

suggests, we will definitely all be eating

cake! <

Book review

ENLIGHTEN


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

NOTHING UP OUR SLEEVES. EVERYTHING FROM OUR HEARTS.

At King Arthur Flour, we believe no one should ever have to miss out. Our new Gluten-Free All-Purpose Baking Mix brings back the recipes you love with the taste and texture you remember. Biscuits so light, pancakes so fluffy, cupcakes so incredibly delicious—gluten-free diet or not, everyone will be amazed.

disa� ear.WATCH ’EM

Kids’

Korner!

Favorite Product

s & Tips for

Kids, Parents & Families

ENLIGHTEN


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

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

PUNCH UP LUNCHwith bento boxes, you Can Make your kids healthy lunches — with style

Bento boxes are also environmentally friendly, since there is no need for dispos-able containers or bags. They are great for kids who don’t like to eat traditional sand-wiches and they cut down on mess. You can fi ll them the Japanese way, with fi sh, rice and vegetables, or use your imagina-tion and broaden your kids’ choices. Most bento boxes are safe for thick sauces like ketchup, but not for liquids.

Menu 1 Hot dog (cut up)KetchupBlueberriesBaby carrotsGluten-free crackersChocolate square

Menu 2Turkey rolls (turkey/cheese)MustardStrawberriesGrape tomatoesGluten-free pretzels Cookies

Menu 3Hard boiled eggsCreamy salad dressingCelery sti cksCut up pearGluten-free bagel chips Chocolate kisses

Menu 4Caprese toothpicks (mozzarella ball/grape tomato/basil)GrapesGluten-free crackersChocolate pudding cup

Menu 5Blacks beans/riceSalsaCorn torti lla chipsSliced avocadoMandarin orangesApplesauce

Menu 6French toast sti cksYogurt dipApple slicesPopcornRice pudding

By anDrea neusner, Delight contriButor

OUR FAVORITE BENTO BOXES

Yumboxlunch.comThese are dishwasher safe and are available in either four or six compart-ments. They come in lots of fun, bright colors.

Potterybarnkids.comPottery barn makes 5-container, dish-washer safe Spencer Bento Boxes that fi t in their traditional lunch bags. They are available in pink, navy, lavender, green and turquoise.

En.bentoandco.comBento and Co has dozens of bento box styles with tons of shapes and fun char-acters for kids.

Bento Box Menus

ENLIGHTEN


Crackers

Asian Gourmet offers gluten-free rice crackers in a variety of flavors including Plain, Sesame, Cheese, Seaweed, BBQ, Sea Salt & Lime and Sundried Tomato.www.haddonhouse.com

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

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

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

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

Condiments/Simmer Sauces

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

YOUR ASIAN PRODUCT GUIDEdon’t know where to start? here’s everything you need to know to get going!

ENLIGHTEN


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

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

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

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

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

Noodles

Annie Chun’s offers gluten-free rice noodles. Products include Maifun Brown Rice noodles, Maifun Rice noodles, Pad Thai Brown Rice noodles and Pad Thai Rice noodles. www.anniechun.com

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

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

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

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

Rice

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

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

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

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

ENLIGHTEN


what’s in Season today?By Jennifer dunlAP, Delight contriButor

Leeks & BlueberriesBlueberries are bursting with nutrients like antioxidants, vitamins K and C and fiber. Grown mostly in North

America, the highbush blueberry is worth finding a pick-your-own farm for during the season. The berries are abun-dant and easy to store after harvest. They can be placed unwashed in plastic zip lock bags and frozen for smoothies

and desserts, cooked down for sweet jams or sauces like barbeque, and dried to mix into snacks and dishes through-out the year.

Leeks are written about in the bible as part of an Egyptian meal. Leeks are in the same family as onions and garlic, but have a milder flavor within their tightly wound white stalk. They are packed with vitamins K, B6, C, folate and iron

as well as many more nutrients. The dark green leaves are too tough to eat, but can be used to flavor stocks and sauces.

Braised Leeks yIeLD: 4 servIngs

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

Braising the leeks results in a light, buttery-like consistency that is good to combine with a delicate fish.

1½ pounds of leeks½ cup low-sodium chicken stock½ cup dry white wine1 tablespoon unsalted butter5 sprigs fresh thyme1/8 teaspoon salt1/8 teaspoon black pepper

1. Trim the roots and dark green parts from the leeks and discard.

2. cut the leeks in half lengthwise, place in a colander and wash under running water gently opening folds of leeks to wash out dirt in the folds. Keep the leeks intact, let drain for a few minutes after rinsing.

3. In a large saucepan, add the chicken stock, white wine, butter, thyme, salt and pepper. Bring to low-medium heat and whisk butter into liquid when melted.

4. nestle the leeks into the pan cut side down. cover and simmer for 15 minutes.

5. remove lid and cook until liquid has almost evaporated, an additional 5 to 10 minutes.

6. remove leeks from the pan, add salt and pepper to taste and serve with additional butter.

nuTrITIOn Per servIng: caLOrIes: 160, FaT: 4g, saTuraTeD FaT: 2g, cHOLesTerOL: 10Mg, sODIuM: 340Mg, carBOHyDraTes: 26g, FIBer: 3g, sugars: 7g, PrOTeIn: 3g26 M ay-june 2015 dELIGHTGLuTENfrEE.com

INduLGE

Blueberries have one of the highest antioxidant

capacities of all fruits and vegetables.

Leeks are part of the onion family, but have

a sweeter more subtle fl avor.

Blueberries are low in fat and sodium and have just

80 calories per cup.

did you know?

DelightGlutenFree

delightgfmag

Follow delight onSocial Media!

delightgfmag

@delightgfmag

www.delightglutenfree.comthese recipes and MORE

Meet our new Blueberry Cobbler

Nut Crunch Snack!

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

your taste buds happy.

Meet our new

#crunchsmartcrunchhappy

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

Available in six delicious flavors

Leek GratinyIeLD: 4 servIngs


A new take on a gratin dish that features leeks. it is versatile and goes perfectly with roasted meats or fi sh.

½ cup half-and-half¼ cup crème fraiche 2 tablespoons minced dried porcini mushrooms¼ teaspoon minced garlic½ cup fi nely shredded Gruyere cheese, divided¼ teaspoon salt1/8 teaspoon black pepper5 cups sliced leeks (white and light green only), sliced in 1-inch pieces, washed

1. Preheat oven to 400 degrees F.

2. In a large oven-proof saucepan, whisk together the half-and-half, crème fraiche, dried porcini mushrooms, minced garlic, 1/4 cup gruyere cheese, salt and pepper.

3. add the leeks and add to the saucepan. Bring the pan to low-medium heat and cook for 7 minutes.

4. remove from heat and sprinkle the top with the rest of the gruyere cheese.

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

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

Blueberry Ginger JamyIeLD: 1 cuP


spread this jam on toast or place a dollop on top of a goat cheese spread on a cracker.

1 cup blueberries2 tablespoons freshly squeezed orange juice1 teaspoon freshly squeezed lemon juice2 tablespoons honey, plus more to taste1 teaspoon grated orange zest¾ teaspoon freshly grated gingerPinch of salt

1. In a small pot, combine blueberries, orange juice, lemon juice and honey. Bring mixture to a boil and cook for 5 minutes, covered.

2. remove lid, stir in orange zest, ginger and salt. Whisk together, reduce heat to simmer and cook 15 to 20 minutes until the blueberry mixture thickens.

3. add more honey to reach desired sweetness.

4. remove from heat and pour the jam into a container. Let cool completely, cover with a lid and refrigerate for up to a week.



INduLGE

“Buying your fresh fruits and vegeta-bles at your local farmer’s market

will not only help keep your bud-

get in check and support the

local economy, but it will also ensure that you’re buy-

ing the best, most nutrient-dense

produce in town.”

Blueberry-Zinfandel Vanilla Cream PieyIeLD: 6 servIngs

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

Th e classic combination of berries and cream are enhanced with a zinfandel wine sauce.

1 9-inch prepared gluten-free pie crust2-inch vanilla bean ½ cup zinfandel or other fruity red wine2-inch cinnamon stick ¼ teaspoon freshly grated nutmeg3 2-inch strips of orange zest3 tablespoons sugar1 teaspoon cool water1 teaspoon cornstarch2 cups of fresh blueberries, washed & dried¼ cup heavy whipping cream½ cup crème fraiche8 ounces mascarpone¼ cup sugar1/8 teaspoon salt1 tablespoon freshly squeezed lemon juice 2 teaspoons pure vanilla extract

1. Prepare pie crust according to package directions for a no bake pie and let cool completely before fi lling.

2. cut vanilla bean vertically and scrape the insides into a saucepan along with the vanilla bean.

3. add the zinfandel, cinnamon stick, nutmeg, orange zest and sugar to the saucepan. Heat over medium heat and whisk ingredients until sugar dissolves. Let mixture simmer for 2 to 3 minutes.

4. In a small bowl, stir together water and cornstarch and pour into the wine mixture. cook another 2 to 3 minutes until the sauce thickens, there should be ¾ cup of sauce left .

5. remove vanilla bean, cinnamon stick and orange zest from the wine mixture and take the wine sauce off of the heat. stir in the blueberries, set aside and let cool completely.

6. use a standing or handheld mixer to beat together the whipping cream, crème fraiche, mascarpone, sugar, salt, lemon juice and vanilla extract. Whip for about 3 to 5 minutes or until you have the consistency of whipped cream.

7. evenly spread the cream fi lling into the pie crust and then pour the blueberry mixture and liquid on top using a rubber spatula.

8. cover the pie with plastic wrap and refrigerate for at least one hour prior to serving.



INduLGE

By JAniCe CueVAS, FooD & Photo eDitor

glutEn-frEE rice & NoodlesFr om Around the World

pUerto riCoA taste of

Arroz con PolloyIeLD: 10 servIngs

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

2 cups chicken broth1 tablespoon annatt o seeds3 tablespoons olive oil2 garlic cloves, fi nely minced1 cup sweet yellow onion, fi nely chopped¼ cup fresh cilantro leaves, fi nely minced1½ cups cubed uncooked chicken, seasoned to taste1 ½ cups water2 cups white rice1 cup frozen peas and carrots2 tablespoons pimentos, fi nely minced2 tablespoons green olives, sliced½ teaspoon dried oregano

1. In a large saucepot, bring chicken broth to a boil. add the annatt o seeds and boil for 5 minutes. remove from heat and use a strainer to remove the annatt o seeds. set broth aside.

2. In a large pot, heat olive oil over medium heat. add garlic and cook until fragrant, about 1 minute. add the onions and cook until translucent, about 3 to 5 minutes. add the cilantro and cubed chicken and cook until juices run clear.

3. Pour the broth and 1 ½ cups water into the pot. add the rice, peas and carrots, pimentos, green olives and oregano. Bring to a boil and cover the pot. reduce heat to low and cook until the rice has absorbed all the liquid, about 20 to 30 minutes. serve immediately.



INduLGE

Delight created a diverse menu of rice and noodle dishes inspired by Puerto Rico, Greece, Cuba, Thailand and China.

We included Arroz con Pollo, a fl avorful chicken and rice dish; Greek Pasta Salad, brown rice pasta mixed with fresh

vegetables; Moros y Cristianos, a Cuban black bean and rice recipe; Thai Peanut Noodles, rice pasta with broccoli, edamame

and red bell peppers in a peanut sauce; and Vegetable Fried Rice, a classic Chinese Dish.

These recipes are perfect to serve for lunch or dinner!

greeCeA taste of

On the Menuarroz con pollo (puerto rico)Greek pasta salad (greece)Moros y Cristianos (Cuba)

Thai peanut noodles (thailand)Vegetable Fried rice (China)


Greek Pasta SaladyIeLD: 10 servIngs

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

1 (12 ounce) package gluten-free pasta spirals2 cups cucumber, quartered1 cup matchstick carrots½ cup black olives, sliced½ cup plum tomato, fi nely chopped½ cup red onion, fi nely chopped¼ cup crumbled feta cheese, plus more if desired4 tablespoons olive oil2 tablespoons balsamic vinegarSalt and pepper, to taste

1. cook pasta according to package instructions.

2. In a large mixing bowl, combine the cooked pasta, cucumber, carrots, olives, tomato, onion and feta cheese. carefully toss until well combined.

3. In a separate bowl, whisk olive oil and balsamic vinegar together. Drizzle over the salad and toss until evenly coated. add salt and pepper to taste.

4. serve immediately or store in the refrigerator until ready to serve.

nuTrITIOn Per servIng: caLOrIes: 220, FaT: 8g, saTuraTeD FaT: 1.5g, cHOLesTerOL: 5Mg, sODIuM: 100Mg, carBOHyDraTes: 31g, FIBer: 2g, sugars: 3g, PrOTeIn: 4g

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

includes quinoa.


INduLGE

Moros y Cristianos yIeLD: 6-8 servIngs

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

A very traditional cuban dish bursting with fl avor! it takes some time to prepare, but it is worth the eff ort!

1 (12 ounce) package black beans, rinsed10 cups water, divided1 cup green bell pepper, fi nely chopped1 cup sweet yellow onion, fi nely chopped¼ cup burgundy cooking wine¼ cup ham, fi nely diced2 bay leaves2 garlic cloves, fi nely minced2 tablespoons olive oil1 teaspoon granulated sugar1 teaspoon salt, plus more to taste½ teaspoon dried oregano¼ teaspoon ground cumin⅛ teaspoon ground black pepper6 cups white rice, cooked¼ cup fresh cilantro leaves, fi nely minced (optional)

1. Bring 5 cups water to a boil in a large pot. add the beans, boil for 2 minutes and cover the pot. remove from heat and let stand for 1 hour. Drain the water.

2. return pot to the stove over medium-high heat. add the remaining 5 cups water, bell pepper, onion, cooking wine, ham, bay leaves, garlic, olive oil, sugar, salt, oregano, cumin and ground pepper. cook for 20 to 40 minutes, stirring occasionally, until most of the liquid has evaporated. remove bay leaves.

3. scoop 1 cup of beans and transfer to a bowl. Mash with a fork and return to pot. cook an additional 10 to 15 minutes, stirring occasionally.

4. serve over white rice and garnish with cilantro if desired.


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

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

looking for the perfect weeknight dish? look no further! Th ese Th ai noodles made with a gluten-free peanut sauce will have you coming back for seconds!

1 (8 ounce) package gluten-free rice fett uccini pasta⅓ cup creamy peanut butt er2 tablespoons gluten-free soy sauce1 tablespoon brown sugar1 tablespoon rice vinegar1 tablespoon sesame oil2 cups frozen broccoli fl orets⅔ cup frozen edamame⅓ cup red bell pepper, fi nely chopped

1. cook pasta according to package instructions. return noodles to pot and set aside.

2. In a small saucepot, heat peanut butt er over medium-low heat, whisking constantly, until smooth. add the soy sauce, brown sugar, rice vinegar and sesame oil. Whisk until combined thoroughly, remove from heat and set aside.

3. return the pot with the noodles to the stove over medium-low heat. add the peanut sauce and toss until evenly coated. add the broccoli, edamame and bell pepper. Toss and cook until vegetables are soft , about 10 minutes. serve immediately.


Vegetable Fried RiceyIeLD: 8 servIngs

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

A relatively easy take on a chinese classic! For even more fl avor, add diced ham, pork or shrimp.

3 cups water1½ cups white rice½ teaspoon salt2 tablespoons canola oil2 garlic cloves, fi nely minced½ cup sweet yellow onion, fi nely chopped2 tablespoons gluten-free soy sauce1 tablespoon rice vinegar1 tablespoon sesame oil1 cup frozen broccoli fl orets1 cup alfalfa or broccoli sprouts¾ cup frozen peas and carrots1 tablespoon scallions, fi nely minced

1. Bring water to a boil in a large pot. add the rice and sprinkle with salt. cover the pot and reduce heat to low. cook until the rice has absorbed the liquid, about 20 minutes. remove from heat and set aside.

2. In a large skillet, heat canola oil over medium heat. sauté the garlic and onion until translucent, about 3 minutes.

3. add the cooked rice, soy sauce, rice vinegar and sesame oil and sauté for 5 to 10 minutes. add the broccoli fl orets, sprouts, peas and carrots and scallions. cook until the vegetables are soft , about 10 minutes. serve immediately.



delightgfmag DelightGlutenFree

@delightgfmag delightgfmag



INduLGE

thAiLAndA taste of

ChinAA taste of

CUBAA taste of


INduLGE

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

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

Crustless Mini Quiches * Kiwi Strawberry Salad Garlic Roasted Potatoes * Cocoa Coconut Cupcakes

KIDS’MENU

ADULTS’MENU

Adult & KidFAmiLyMeaLs

By JAniCe CueVAS, FooD & Photo eDitorPhotogrAPhy By JAniCe CueVAS, FooD & Photo eDitor

Kiwi Strawberry Salad (Kids)yIeLD: 4 servIngs

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

Th is delightf ul fruit salad is simple and sweet! it can be made ahead of time and stored for later use or enjoyed right away.

2 kiwis, peeled and diced2 cups fresh strawberries, sliced1 tablespoon shredded coconut, unsweetened (optional)

1. In a mixing bowl, toss kiwi and strawberries together until mixed thoroughly.

2. Divide into serving bowls and garnish with shredded coconut, if desired.


Leafy Greens with Balsamic VinaigretteyIeLD: 4-6 servIngs

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

leafy greens are tossed in a homemade balsamic vinaigrett e. Agave nectar gives this vinaigrett e a touch of sweetness.

1 (5 ounce) bag spring mix¾ cup olive oil¼ cup agave nectar¼ cup balsamic vinegar1 teaspoon garlic powder⅛ teaspoon ground black pepper

1. In a mixing bowl, whisk together olive oil, agave nectar, balsamic vinegar, garlic powder and pepper until combined thoroughly.

2. Drizzle desired amount over the leafy greens and toss until evenly coated.






INduLGE

Kids’ Crustless Mini Quiches Adults’ Crustless Feta, Spinach & Tomato Quiche

Crustless Feta, Spinach &Tomato QuicheyIeLD: 10 servIngs

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

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

4 large eggs¾ cup whole milk2 cups baby spinach, chopped1 cup shredded mozzarella cheese¾ cup plum tomato, fi nely chopped½ cup sweet yellow onion, fi nely chopped¼ cup crumbled feta cheese2 tablespoons bacon bits⅛ teaspoon ground black pepper⅛ teaspoon salt

1. Preheat oven to 400 degrees F. Lightly grease a 9-inch pie dish and set aside.

2. In a large mixing bowl, whisk together eggs and milk. add the spinach, mozzarella, tomato, onion, feta cheese, bacon bits, salt and pepper. using a large spoon, mix all the ingredients until well combined.

3. Pour the mixture into the baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean. serve immediately.


Crustless Mini QuichesyIeLD: 9 servIngs

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

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

4 large eggs¾ cup whole milk2 cups baby spinach, chopped1 cup shredded mozzarella cheese½ cup sweet yellow onion, fi nely chopped2 tablespoons bacon bits⅛ teaspoon ground black pepper⅛ teaspoon salt

1. Preheat oven to 400 degrees F. Lightly grease a standard muffi n tin and set aside.

2. In a large mixing bowl, whisk together eggs and milk. add the spinach, mozzarella, onion, bacon bits, salt and pepper. using a large spoon, mix all the ingredients until well combined.

3. Divide the mixture evenly into 9 slots on the muffi n tin and bake for 30 minutes or until a toothpick inserted into the center comes out clean. serve immediately.


ADULTS’MENU

KIDS’MENU


INduLGE

Garlic Roasted PotatoesyIeLD: 6-8 servIngs


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

3 pounds petite red potatoes, washed and quartered⅓ cup olive oil¼ teaspoon garlic powder¼ teaspoon salt⅛ teaspoon ground black pepper

1. Preheat oven to 450 degrees F. Line a baking sheet with foil and grease with nonstick spray.

2. In a small bowl, whisk together olive oil, garlic powder, salt and pepper.

3. arrange the quartered potatoes on the baking sheet and drizzle with the olive oil mixture. Bake for 20 minutes and remove from oven. Toss the potatoes around on the baking sheet and return to the oven for 15 to 20 minutes until golden and crispy. serve immediately.


Garlic Thyme Roasted AsparagusyIeLD: 6-8 servIngs


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

1 pound asparagus, washed⅓ cup olive oil½ teaspoon dried thyme¼ teaspoon garlic powder¼ teaspoon salt⅛ teaspoon ground black pepper

1. Preheat oven to 450 degrees F. Line a baking sheet with foil and grease with nonstick spray.

2. In a small bowl, whisk together olive oil, thyme, garlic powder, salt and pepper.

3. arrange the asparagus on the baking sheet and drizzle with the olive oil mixture. Bake for 20 minutes and remove from oven. rotate the asparagus and return to the oven for 10 to 15 minutes until golden. serve immediately.


Kids’ Garlic Roasted Potatoes

KIDS’MENU

ADULTS’MENU


INduLGE

Cocoa Coconut Rum Cupcakes yIeLD: 12 servIngs

gLuTen-Free

Th e rum adds a subtle fl avor that makes these cupcakes all the more scrumptious!

1 cup gluten-free all-purpose fl our¾ cup granulated sugar¼ cup cocoa powder¼ cup shredded coconut, unsweetened (plus more for garnish)2 teaspoons baking powder½ teaspoon salt2 eggs¾ cup whole milk½ cup butt er, melted1 tablespoon rum1 teaspoon vanilla extract1 (16 ounce) container Pillsbury Creamy Supreme Chocolate Fudge Frosting

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

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

3. In the bowl of a standing mixer, combine eggs, milk, butt er, rum and vanilla extract and mix on medium speed until well combined. slowly add in the dry ingredients and mix thoroughly.

4. Divide mixture into the baking cups and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool.

5. Top with frosting and garnish with shredded coconut before serving.


Adults’ Garlic Thyme Roasted Asparagus

ADULTS’MENU

DelightGlutenFree

delightgfmag


delightgfmag

@delightgfmag


INduLGE

Cocoa Coconut CupcakesyIeLD: 12 servIngs

gLuTen-Free

Put a smile on your kid’s face with these cupcakes! Feel free to get creative with the chocolate morsels and create your very own designs!

1 cup gluten-free all-purpose flour¾ cup granulated sugar¼ cup cocoa powder¼ cup shredded coconut, unsweetened2 teaspoons baking powder½ teaspoon salt2 eggs¾ cup whole milk½ cup butter, melted1 teaspoon vanilla extract1 (16 ounce) container Pillsbury Creamy Supreme Chocolate Fudge Frosting¼ cup white chocolate morsels

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

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

3. In the bowl of a standing mixer, combine eggs, milk, butter and vanilla extract and mix on medium speed until well combined. slowly add in the dry ingredients and mix thoroughly.

4. Divide mixture in the baking cups and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool.

5. Top with frosting. use the white chocolate morsels to make smiley faces on the cupcakes before serving.



INduLGE

get social with us!

follow delight gluten-free magazine today to get instant gluten-free recipes, stories and giveaways!

DelightGlutenFree delightgfmag delightgfmag @delightgfmag

By VAneSSA mAlTin weiSBrod, eXecutiVe eDitor PhotogrAPhy By JAniCe CueVAS, FooD & Photo eDitorOn the Menu

a FeAst froM tHAILANd

tom kha gai soup

Crispy Cucumber and papaya salad

Chicken with sweet thai basil

pan seared garlic scallops

Caramelized bananas


INduLGE

Chicken with Sweet Thai BasilyIeLD: 4 servIngs

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

½ cup chicken stock2 tablespoons gluten-free oyster sauce (Kikkoman red label) 2 tablespoons fish sauce2 teaspoons sugar1 teaspoon cornstarch2 tablespoons vegetable oil2 tablespoons finely minced garlic1½ pounds chicken thighs, chopped into bite-sized pieces1 sweet yellow onion, skin removed and thinly sliced½ cup fresh sweet Thai basil leavesSteamed white rice for serving

1. In a small bowl, whisk together the chicken stock, oyster sauce, fish sauce, sugar and cornstarch. set aside.

2. Heat a large nonstick skillet over medium heat and add the vegetable oil. Once hot, add in the garlic and cook, stirring constantly for about 1 minute. add in the chicken and onions and cook, stirring constantly for 4 to 6 minutes until the chicken is browned and the onions are soft and translucent.

3. Take the reserved sauce and whisk it vigorously. Pour the sauce over the top of the chicken and cook, stirring constantly for 3 to 4 minutes until the mixture thickens.

4. stir in the Thai basil and serve immediately over steamed white rice.


Tom Kha Gai Soup yIeLD: 6 servIngs


4 cups coconut milk2 cups chicken stock3 lemongrass stalks, white part only, chopped into 1-inch pieces5 thin slices galangal10 kaffir lime leaves½ cup finely chopped shallots1 pound boneless, skinless chicken breasts, thinly sliced 2 cup thinly sliced shitake mushrooms¼ cup lime juice1 tablespoon fish sauce2 teaspoons sugar¼ teaspoon chopped red chilies ¼ cup fresh cilantro leaves

1. In a large pot, stir together the coconut milk, chicken stock, lemongrass, galangal, kaffir lime leaves and shallots. Bring to a slow boil over medium heat. as soon as the mixture starts to boil, reduce heat to low. cover and simmer for 15 minutes.

2. add in the chicken and mushrooms and cook, stirring occasionally, for 10 to 15 minutes until the chicken is cooked through and tender.

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

4. Pour into serving bowls and garnish with cilantro before serving.


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

tongue, up the amount as desired!dELIGHTGLuTENfrEE.com M ay-june 2015 41

INduLGE

Crispy Cucumber and Papaya Salad yIeLD: 4 servIngs

PreP TIMe: 10 MInuTes

TOTaL TIMe: 10 MInuTes


¼ cup lime juice2 tablespoons water1 tablespoons fi sh sauce1 tablespoon sugar1 large cucumber, ends removed and thinly sliced1 large papaya, seeds and skin removed, and thinly sliced ¼ cup mint leaves, roughly chopped¼ cup cilantro leaves, roughly chopped Crushed peanuts for garnish, if desired

1. In a small mixing bowl, whisk together the lime juice, water, fi sh sauce and sugar. set aside.

2. In a large mixing bowl, toss together the cucumber and papaya. Pour the dressing over the top of the salad and gently toss together. gently fold in the mint and cilantro before serving.

3. garnish with crushed peanuts, if desired.

nuTrITIOn Per servIng: caLOrIes: 120, FaT: 0.5g, saTuraTeD FaT: 0g, cHOLesTerOL: 0Mg, sODIuM: 380Mg, carBOHyDraTes: 28g, FIBer: 4g, sugars: 20g, PrOTeIn: 2g

Pan Seared Garlic ScallopsyIeLD: 4 servIngs

PreP TIMe: 1 HOur, 10 MInuTes

TOTaL TIMe: 1 HOur, 20 MInuTes


5 cloves garlic¼ cup chopped shallots1 cup fresh cilantro leaves, rinsed and patt ed dry, plus more for garnish¼ cup lime juice1 tablespoon fi sh sauce20 sea scallops, rinsed and patt ed dry2 tablespoons butt er

1. In the bowl of a food processor, combine the garlic, shallots, cilantro, lime juice and fi sh sauce. Pulse until a smooth mixture forms.

2. Place the scallops in a shallow baking dish and pour the marinade over them. cover and refrigerate for 1 hour.

3. In a large nonstick skillet, heat butt er over medium-high heat. add in the scallops and cook untouched until the scallops are browned on one side and easily lift ed. Flip the scallops and cook on the opposite side for 2 to 3 minutes.

4. serve garnished with freshly chopped cilantro.


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


INduLGE

Caramelized Bananas over Vanilla Ice CreamyIeLD: 6 servIngs

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

5 bananas4 tablespoons melted butt er¼ cup coconut milk 2 tablespoons lime juice½ cup brown sugar Vanilla ice cream for serving

1. Preheat oven to 400 degrees F. spray an 8x8-inch glass baking dish with nonstick spray and set aside.

2. slice each of the bananas into pieces that are about ½-inch thick. Place the sliced bananas into the prepared baking dish.

3. In a small bowl, whisk together the melted butt er, coconut milk and lime juice. Pour this mixture over the top of the bananas and gently stir to coat the bananas.

4. sprinkle the brown sugar over the top of the bananas and bake for 15 to 20 minutes until the bananas are soft and begin to brown. serve over the top of vanilla ice cream.


THE BEST THING SINCE SLICED GLUTEN-FREE BREAD.

Sign up today and start saving money!*

GlutenFreeCoupons.ca helps you save on your favourite gluten-free products and discover new ones.

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




INduLGE

By Jennifer dunlAP, Delight contriButor

On the Menu

a FeAst froM

shrimp dumplings

scallion pancakes

steamed broccoli

tamari dipping sauce

Mango pudding

Tamari Dipping SauceyIeLD: 1/4 cuP

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

1/4 cup gluten-free Tamari2 tablespoons toasted sesame oil1 teaspoon freshly grated ginger1 teaspoon minced garlic1 tablespoon minced green onion, white part only1 teaspoon rice vinegar1 teaspoon cool water½ teaspoon red chili pepper fl akes1 teaspoon dark brown sugar

1. In a glass measuring cup or small bowl, whisk together the Tamari, sesame oil, ginger, garlic, green onion, rice vinegar, water, red chili fl akes and dark brown sugar.

2. serve with shrimp Dumplings and scallion Pancakes.


Shrimp Dumplings yIeLD: 1 DOzen

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

½ pound raw peeled & deveined shrimp, minced¼ cup minced cremini mushrooms2 tablespoons minced green onion, dark green parts only½ teaspoon freshly grated ginger¼ teaspoon minced garlic1 teaspoon cornstarch Water Rice wrappersPot and Steamer BasketCooking spray

1. In a medium bowl, combine the shrimp, mushrooms, green onions, ginger, garlic and corn starch. set aside.

2. Pour water on the bott om of a large dinner plate. submerge 1 rice wrapper into the water for about 10 seconds, until soft and pliable. Place the rice wrapper onto a cutt ing board and slice into quarters.

3. Place one tablespoon of the shrimp mixture onto each rice wrapper quarter. Fold the corners and one rounded edge over the top of the fi lling. repeat with the rest of the mixture.

4. Bring a pot of water to a boil with a fi tt ed steamer basket and lid. spray the steamer basket with cooking spray and gently place dumplings inside the basket an inch apart from each other. cover with lid and cook for 3 minutes, steaming from a high boil.

5. carefully remove the dumplings and set on a plate. repeat process until all the dumplings are cooked. serve with Tamari dipping sauce.


CHINA


INduLGE

Mango PuddingyIeLD: 6 servIngs


2 envelopes Knox unfl avored gelatin1 cup hot water1 (12-ounce) can evaporated milk1 cup sugar½ teaspoon vanilla extract4 cups peeled, cubed mango2 teaspoons lime zest¼ cup freshly squeezed lime juice¼ teaspoons saltLime wedges

1. Place gelatin in a large bowl and add one cup of hot water just under the boiling point. Whisk to combine and set aside.

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

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

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

5. Place a fi ne mesh sieve over the bowl with the gelatin mixture and pour the blended mango mixture through the sieve and into the gelatin mixture. Whisk together and then divide into six 8-ounce ramekins or pour into a 9x13-inch baking pan.

6. cover the pudding and refrigerate for 30 minutes or until fi rmly set.

7. If using a baking pan, cut into squares and serve with lime wedges.


Scallion PancakesyIeLD: 4 servIngs


2 cups gluten-free fl our2 teaspoons baking powder¼ teaspoon salt¾ cup minced green onion, white and green parts1½ cups boiling waterCool water¼ cup toasted sesame oil

1. In a large bowl, whisk together fl our baking powder, salt and green onion.

2. add boiling water to the mixture and combine with a spatula, let cool to the touch, then combine well with hands. Form the dough into a ball, cover and let rest in the refrigerator for 15 minutes.

3. remove dough from the refrigerator and divide into four smaller balls. Flatt en a ball with your hand then roll out into a circle about a ¼ of an inch thick. add a litt le cool water if the dough becomes too tacky. repeat with the other 3 dough balls.

4. Bring a heavy bott om skillet to medium-high heat. (a drop of water added to the pan should sizzle and evaporate quickly when at the right temperature.) add enough sesame oil to cover the bott om of the pan.

5. Place a scallion pancake into the pan and cook 2 to 3 minutes per side, turning when golden brown. remove pancake from the pan and repeat the process with the remaining pancakes.

6. slice each pancake into 1-inch wide strips and set on a plate. serve with Tamari Dipping sauce.


Steamed Broccoli yIeLD: 4 servIngs


TOTaL TIMe: 1 HOur

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

1 pound Chinese broccoli, Rapini/broccoli rabe or baby broccoli¼ cup water2 tablespoons gluten-free Tamari2 tablespoons toasted sesame oil1 teaspoon rice vinegar½ teaspoon fi sh sauce¾ teaspoon dark brown sugar, fi rmly packed¼ teaspoon cornstarch1 tablespoon peeled, thinly sliced ginger2 teaspoons peeled, thinly sliced garlic

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

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

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

4. Plate and serve.



INduLGE

On the Menu

inspirEd AsiAn flavors deSSertS

thai sticky rice with Coconut & Mango

Citrusy almond Cookies

vanilla green tea Cupcakes

sago pudding with Coconut, honeydew and spices


INduLGE

Citrusy Almond CookiesyIeLD: 18 servIngs

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

1 cup almond butter¼ cup almond meal¼ cup shredded coconut, unsweetened½ teaspoon cream of tartar¼ teaspoon baking soda1 egg, lightly beaten⅓ cup pure maple syrup1 tablespoon orange zest½ tablespoon fresh orange juice¼ cup slivered almonds

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, combine almond butter, almond meal, shredded coconut, cream of tartar and baking soda. Mix thoroughly, adding the egg, maple syrup, orange zest and orange juice.

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


Thai Sticky Rice with Coconut & MangoesyIeLD: 6-8 servIngs

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

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

2 cups water1 cup jasmine rice1 cup coconut milk, unsweetened¼ cup shredded coconut, unsweetened¼ cup granulated sugar½ teaspoon salt2-3 ripe mangoes, peeled, seed removed and cubedBlack sesame seeds, for garnish (optional)

1. Bring water to a boil in a large saucepot. add the rice, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until water has been fully absorbed.

2. Once the rice is fully cooked, add the coconut milk, shredded coconut, granulated sugar and salt. cook an additional 10 minutes, stirring occasionally, until the rice has absorbed the coconut milk.

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


INduLGE

Vanilla Green Tea CupcakesyIeLD: 12 servIngs


TOTaL TIMe: 40 MInuTes

gLuTen-Free

satisfy your sweet tooth with these cupcakes inspired by Asian culture. Th ey are incredibly addicting!

1½ cups gluten-free all-purpose fl our1 cup granulated sugar¼ cup shredded coconut, unsweetened1 tablespoon matcha green tea powder1 ¼ teaspoons baking powder½ teaspoon salt2 eggs¾ cup butt er, melted¾ cup whole milk1 tablespoon vanilla extract1 (16 ounce) container Pillsbury Creamy Supreme Classic White FrostingBlack sesame seeds, for garnish (optional)

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

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

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

4. Divide batt er evenly among the baking cups and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pan.

5. Top green tea cupcakes with frosting and sprinkle with sesame seeds, if desired.


Sago Pudding with Coconut, Honeydew & SpicesyIeLD: 10 servIngs


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

3¼ cup water, divided ½ cup tapioca pearls¼ cup granulated sugar2½ cups honeydew, cubed½ cup coconut milk, unsweetened¼ cup shredded coconut, unsweetened½ teaspoon ground cinnamon¼ teaspoon ground nutmeg

1. Bring 3 cups water to a boil in a large pot. add the tapioca pearls and cook uncovered over medium heat, stirring frequently, until translucent, about 20 to 25 minutes. Do not overcook. Transfer to a bowl and set aside to cool.

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

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

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


Matcha green tea powder is used in these slightly sweet

cupcakes.




INduLGE

simpLe & tAstysemi-homemAde

Featuring San-J InternationalBy VAneSSA mAlTin weiSBrod, eXecutiVe eDitor

PhotogrAPhy By JAniCe CueVAS, FooD & Photo eDitor

Featuring San-J

orange sauce

www.san-j.comlearn more about san-j at

Orange Glazed Scallops & Broccoli Stir FryyIeLD: 4 servIngs

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

2 cups Jasmine rice3 tablespoons butt er, divided 20 sea scallops, rinsed and patt ed dry1 sweet yellow onion, peeled and fi nely chopped 1 (16 ounce) bag broccoli fl orets 1 (10 fl uid ounce) bott le San-J orange Sauce

1. cook jasmine rice according to package instructions. set aside and keep hot until ready to serve.

2. In a large, high-sided skillet, heat 1 tablespoon butt er over high heat. add in the scallops and cook untouched for about 3 to 5 minutes until the scallops easily release from the pan and are golden brown. Flip the scallops and cook an additional 3 minutes. remove from pan and set aside.

3. To the same pan, add the remaining 2 tablespoons butt er and heat over medium-high heat. add in the onions and cook, stirring frequently, until the onions are soft and translucent, about 5 to 7 minutes.

4. add in the broccoli and sauté for 2 to 3 minutes. add in the entire bott le of orange sauce and bring to a simmer over medium heat.

5. add the scallops back to the pan and cook, stirring gently for 3 to 4 minutes. serve over cooked white rice.


San-J International is dedicated to producing premium Tamari soy sauce and other quality Asian-inspired products. Many of San-J’s products, including the Tamari soy sauce are gluten-free! In fact, San-J’s Organic Gluten Free Tamari was voted Gluten Free Awards’ best gluten free sauce fi ve years in a row. San-J Tamari Lite 50% Less Sodium was awarded 3rd place.

If you are interested in making a gluten-free Asian dish, let San-J products help you. San-J sells delicious Asian cooking sauces (Asian BBQ, Mongolian, Orange, Teriyaki, just to name a few); salad dressings (Tamari Sesame, Peanut and Ginger); rice crackers (plain and fl avored) and Japanese style soups. All products except for one are gluten-free.

Delight created a unique and fl avorful Asian-inspired menu using many of San-J’s cooking sauces and dressings. We hope you enjoy these dishes as much as we did.


INduLGE

mongolian sauce

Featuring San-J

Mongolian Beef Fried Rice yIeLD: 6 servIngs

gLuTen-Free, nuT-Free

3 cups Jasmine rice4½ cups water 6 tablespoons butter, divided3 eggs1½ pounds flank steak, sliced into thin strips 3 tablespoons cornstarch1 cup finely chopped sweet yellow onion2 cups frozen peas4 cloves garlic, very finely minced ½ teaspoon salt ½ cup San-J Mongolian Sauce¼ cup chopped scallions

1. In a medium-sized pot, combine rice and water. Bring to a boil, then cover and reduce heat to medium low. cook untouched for 15 to 20 minutes until the water is fully absorbed and the rice is fluffy. set aside.

2. In a large, high-sided skillet, heat 1 tablespoon of butter over medium-high heat. In a small bowl, whisk the eggs until scrambled.

Pour the whisked eggs into the heated skillet and scramble until fully cooked. Transfer the cooked eggs to a plate and set aside.

3. Place the strips of flank steak into a gallon sized zip-lock bag. add in the cornstarch, seal the bag and then toss the flank steak with the starch until well coated.

4. To the same large, high-sided skillet, add 2 tablespoons of butter and melt over medium-high heat. add in the coated flank steak and cook, stirring occasionally, for about 3 to 5 minutes. add in the onions and cook, stirring frequently, until the onions are soft and translucent, about 5 additional minutes. add in the frozen peas and cook for 1 additional minute.

5. scoot all of the steak and vegetable pieces to the sides of the pan to form a hole in the middle of the ingredients. Lower the heat to low and add the remaining butter. Once the butter is melted, add in the garlic and salt and cook for 1 minute just until fragrant.

6. add in the fully cooked rice and using a wooden spoon, toss the rice with all of the ingredients. add in the san-j Mongolian sauce and cook over medium-high heat, tossing constantly, until the rice is fully incorporated. stir in the scrambled eggs and scallions and serve immediately.



INduLGE

teriyaki sauce

Featuring San-J Chicken & Zucchini Teriyaki Pizza

yIeLD: 6 servIngs

gLuTen-Free, egg-Free, nuT-Free

1 package gluten-free pizza crust mix2 tablespoons olive oil 2 boneless, skinless chicken breasts, chopped into bite-sized pieces2 boneless, skinless chicken thighs, chopped into bite-sized pieces2 zucchini, ends removed and chopped into bite-sized pieces ¾ cup San-J Teriyaki Sauce 2 cups grated mozzarella cheese

1. Prepare the gluten-free pizza crust according to package instructions. roll out on a pizza pan and set aside. Par bake the crust if suggested on the instructions.

2. In a large skillet, heat olive oil over high heat. add in the chicken pieces and cook, stirring occasionally, until the chicken is golden brown on all sides, about 5 minutes. add in the zucchini and san-j Teriyaki sauce and cook, stirring frequently, for 3 minutes, just until the zucchini starts to soft en and the sauce is hot.

3. Pour the chicken and zucchini mixture on top of the prepared pizza crust and evenly distribute across the entire crust.

4. Top with the grated mozzarella cheese and bake according to the instructions on the pizza crust mix package.


Tamari Ginger Mashed Sweet Potatoes yIeLD: 6 servIngs

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

4 pounds sweet potatoes1 (13.5 ounce) can coconut milk2 tablespoons San-J Tamari Ginger dressing2 tablespoons brown sugar2 tablespoons butt er2 teaspoons salt

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with either butt er or non-stick spray.

2. arrange sweet potatoes on the baking sheet and roast for 30 to 40 minutes until potatoes are soft and can easily be pierced with a fork. Once cooked, remove skin from potatoes.

3. While the potatoes are roasting, in a saucepot whisk together coconut milk, san-j Tamari ginger Dressing and brown sugar. Heat over medium heat and bring to a slow simmer. reduce heat to low and cook for 5 minutes. remove from heat.

4. Place roasted potatoes, butt er and salt in a large mixing bowl. using a potato masher, mash until chunky. add in coconut milk mixture and mash until very smooth.


tamari ginger dressing

Featuring San-J

\ M ay-june 2015 51

INduLGE

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

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

For the Meatballs 1 cup white rice4 cloves garlic, peeled3 shallots, peeled½ cup fresh cilantro leaves, washed and patt ed dry1 pound ground chicken2 eggs1½ tablespoons fi sh sauce1 tablespoon sweet red chili sauce1 teaspoon grated lime zest2 teaspoons salt½ teaspoon black pepperVegetable oil for frying

For the Dressing & salad ¼ cup sweet red chili sauce2 tablespoons lime juice1 tablespoon rice vinegar2 tablespoons gluten-free San-J Tamari Lite2 teaspoons sesame oil1 mango, peeled, seeded and chopped into short matchstick slices1 cucumber, ends removed and fi nely chopped 1 cup fresh cilantro leaves, washed and patt ed dry

1. cook white rice according to package instructions. cool completely and set aside.

2. In a food processor, combine garlic, shallots and cilantro. Pulse until coarsely chopped.

3. add in the ground chicken, cooked white rice and eggs and pulse just until well mixed.

4. add in fi sh sauce, sweet red chili sauce, lime zest, salt and pepper and pulse until the ingredients form into a coarse paste.

5. With clean hands, roll the mixture into tablespoonful balls, approximately 16 to 18 balls.

6. Fill a large nonstick skillet halfway with vegetable oil and heat over medium-high heat. cook the meatballs for 4 to 6 minutes per side until golden and crispy. set aside and cool completely.

7. To make the dressing, in a small bowl, whisk together sweet red chili sauce, lime juice, rice vinegar, san-j Tamari Lite sauce and sesame oil.

8. In a large mixing bowl, toss together the cooled meatballs, mango, cucumber and cilantro. Pour the dressing over the salad and gently toss together.


tamari Lite sauce

Featuring San-J

52 M ay-june 2015

INduLGE

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.

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.

Tamari To Go makes gluten free, hassle free.

©2015 San-J International, Inc. www.san-j.com

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

Kellogg’s® Eggo®

Gluten-Free Waffl es

Breakfast just got a lot easier and more delicious now that Kellogg’s® eggo® has gluten-free waffl es! Th e waffl es are crispy on the outside and soft and fl uff y on the inside. Flavors include original and cinnamon. Just toast and eat plain or enjoy with your favorite toppings.

learn more at: www.kelloggs.com

Authentic Foods Blueberry Muffi n Mix

gluten-free blueberry muffi ns are easy to make with Authentic Foods’ Blueberry Muffi n mix. Th e mix is made with real blueberries—all you need to do is add eggs, oil and milk (or a non-dairy substitute). Whip these up for your next brunch.

learn more at: www.authenticfoods.com

SCHAR Multigrain Penne Rigate

schAr’s Multigrain Penne rigate is gluten-free and made from high-quality buckwheat, sorghum fl our and chicory root fi ber. it has delicious fl avor, and goes well with any kind of sauce. it’s also perfect for pasta salad!

learn more at:www.schar.com

1-2-3 Gluten-Free Southern Glory Biscuits

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

learn more at: www.123glutenfree.com

Bob’s Red Mill Tri-Color Quinoa

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

learn more at: www.bobsredmill.com

Tres Latin Foods Green Chili & Cheese

Pupusas

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

learn more at: www.trespupusas.com

Ancient Harvest Supergrain Mac &

Cheese White Cheddar

with Shells

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

learn more at: www.ancientharvest.com

Bertolli Porcini Mushroom Tomato Sauce with White Truffl e Oil

take your pasta dinner to a whole new level with Bertolli’s Porcini Mushroom tomato sauce with White truffl e oil. Th e mushrooms are imported from Parma, italy and are paired with white truffl e oil to give the sauce a rich mushroom fl avor. Be sure to try other Bertolli gold label sauces.

learn more at: www.villabertolli.com


INduLGE

Udi’s French Baguettes

udi’s French Baguett es are extremely versatile and can be used for many recipes that call for gluten-free bread. Th ey are perfect for making sandwiches, French bread pizzas, garlic bread, bruschett a and even French toast. or, keep it simple by just slicing the toasted baguett e and serving with butt er or olive oil.

learn more at: www.udisglutenfree.com

Annie’s Homegrown

Cocoa & Vanilla Gluten- Free Bunny Cookies

Annie’s homegrown gluten-Free Bunny cookies are made with white and brown rice fl our and yellow corn fl our. Th e cookies are both chocolate and vanilla, and are the perfect snack to add to your kid’s lunch box.

learn more at: www.annies.com

Enjoy Life Foods Soft Baked

Snickerdoodles

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

learn more at: www.enjoylifefoods.com

Rudi’s Organic BakeryGluten-Free Cinnamon

Raisin Bread

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

learn more at: www.rudisbakery.com

Feel Good Foods Broad Noodles with

Chicken and Chinese

Broccoli

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

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

DePuma PastaLobster Ravioli

now you can enjoy gourmet gluten-free lobster ravioli at home! DePuma’s sells lobster ravioli and other gluten-free pastas online from its website. Th e minimum order is 5 packages of pasta so you can order a supply of lobster ravioli or try some of DePuma’s other raviolis like Wild Mushroom, Butt ernut squash, spinach and ricott a, sweet Potato, or sun Dried tomato and goat cheese.

learn more at: www.depumaspasta.com

Way Better Snacks Sweet Chili Corn Tortilla

Chips

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

learn more at:www.gowaybett er.com

Healthy Choice

Cafe Steamers Chicken Fresca with

Chardonnay

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

learn more at:www.healthychoice.com


INduLGE

Say goodbye to gluten-containing beauty products! Try these homemade remedies for your face, body and hair. They are made with items you probably have on hand in your fridge and pantry and will leave your skin feeling healthy and radiant.

By SAllY PiCkle, Delight AssociAte eDitor

hoMEMadE REMEDIES

BeAUty

1. CUCUMBER SLICES (EYES)

Need to get rid of puff y irritated eyes? Place vitamin C-rich cucumber slices over your eyes to remove swelling and dark circles.

2. AVOCADO (SKIN)

Avocadoes are full of natural oils and vitamins that can benefi t your skin. Mash up an avocado for a creamy body butt er to help relieve dry skin and sunburn.

3. OATMEAL (BODY)

Try using this grain as a homemade remedy for dry skin. Add oatmeal to your bath water, and it will soft en your skin and relieve any itching from irritati on. However, be sure to use

gluten-free oatmeal!

4. LEMON (FACE)

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

5. APPLE CIDER VINEGAR (HAIR)

Rub apple cider vinegar in your hair to remove dandruff and give your hair a healthy shine. It also works as a facial toner.

delight’s Vanilla Sugar Scrub 1 cup raw brown sugar ¼ cup olive oil or coconut oil 1 teaspoon vanilla extract

1. Mix brown sugar, olive oil and vanilla extract in a small bowl. store in an airtight jar or container.2. scrub 1 or 2 tablespoons of the mixture on your skin and rinse well.

delight’s Citrus Sugar Scrub1 cup raw organic sugar ¼ cup olive oil or coconut oil 2 teaspoons fresh citrus zest

1. Mix sugar, olive oil and citrus zest in a small bowl. store in an airtight jar or container.

2. scrub skin with 1 or 2 tablespoons of the mixture and rinse well.

5 products You Can Find In Your own pantry


HEALTHY LIVING

Almost 70% of the immune system

is in the gut.

Call today or visit us on the web at www.ALCAT.com to

request information about getting tested in your area.

According to a study conducted at Baylor University,

98% of people following The ALCAT Rotation Diet

either lost weight or improved body mass.

pun intendedGO WITH YOUR GUT

Cell Science Systems www.ALCAT.com t. 1(800) US-ALCAT (872-5228) f. 1-954-426-2304

Alcat Europe GmbH www.ALCAT-Europe.com August-Bebel Str. 68, 14482 Potsdam

t. +49 (0)331 74 00 88-0 f. +49 (0)331 74 00 88-29

There's one simple blood test, scientifically proven, that tells you which

foods may be a problem for you.

March 31, 2015 marked a landmark event in the field of celiac disease – the Great3 Workshop’s “Celiac Day” held at the U.S. Food & Drug Administration’s (FDA) headquarters in White Oak, MD. FDA officials, physicians, scientists and representa-tives from academic medical centers, celiac disease associa-tions and pharmaceutical companies all came together to answer the question: How can we improve treatment options for celiac disease beyond the gluten-free diet?

The workshop included three sessions, which focused on the target patient population for drug therapies (both adults and children), how drug therapies could benefit patients (in gen-eral and in clinical trials), and how to measure these benefits in clinical trials. Each session included presentations from FDA officials and top celiac disease researchers, doctors and advocates followed by panel discussions and questions and comments from the public.

As part of the day’s robust discussions, the group talked about how more than 3 million people in the United States have celiac disease. Right now, the only “treatment” for celiac disease is a gluten-free diet. This is a way of life for people with celiac disease. If they eat anything with gluten, they could experience a range of symptoms like stomachaches, migraines, diarrhea and fatigue. Even those who eat a gluten-free diet can experience symptoms. This may happen because of gluten-exposure (e.g., cross-contamination or unknowingly eating something with gluten). Sometimes a gluten-free diet is just not enough to curb the symptoms, and many people who eat a gluten-free diet have side effects such as bloating and excessive weight gain.

Adults and children also experience emotional and psycho-logical effects like anger, frustration, depression and isolation. Kids sometimes have challenges complying with a gluten-free diet; they want to blend in with their peers and may cheat so they can fit in at birthday parties, sleepovers or field trips. A drug therapy is thought to help improve a patient’s “quality of life.” What this means depends on the individual. For many, this could be the ability to eat gluten so they can blend in with their peers, be more spontaneous and not worry about food all the time. What the drug therapy would do (e.g., prevent symptoms, relieve symptoms after they occur, or prevent the causes of celiac disease) and if it should be developed to replace or be used along with a gluten-free diet is still to be determined. The best methods for measuring the benefit of a drug therapy in a study must be decided as well.

For more information, visit: www.Great3.org

GreaT3 WorKshop shines a LiGhT on CeLiaC DiseaseBy AlexiS olSzewSki , Delight AssociAte eDitor

celiac Therapies

heALth

HEALTHY LIVING

ALL ABOUT AcupunctureBy AlexiS olSzewSki, Delight AssociAte eDitor

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

WHAT IS IT?Acupuncture is a technique in which practitioners stimulate specific points on the body—most often by inserting thin needles through the skin. The needles are manipulated by the hands or by electrical stimulation. Acupuncture has been prac-ticed in China and other Asian countries for thousands of years and is one of the key practices used in traditional Chinese medicine.

Traditional Chinese medicine refers to acupuncture as a technique for balancing the flow of energy or life force — known as qi or chi (CHEE) — believed to flow through pathways (meridians) in your body. Illness is attributed to blockages in this energy flow; by inserting needles into specific points along these meridians, your energy flow will re-balance.

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

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

answers to questions you might have about the controversial practice

help treat chemotherapy-induced and postoperative nausea and vomiting, as well as relieve pain after dental surgery.

Acupuncture can be helpful in assisting with the body’s recovery from gastrointes-tinal damage due to gluten consumption for those with gluten intolerance or celiac disease, according to Paula J. Steele, a licensed acupuncturist in New York. Paula believes that along with a gluten-free diet, patients can benefit from acupuncture be-cause it addresses chronic digestive weak-ness as seen in those with poor digestion or those with food sensitivities. She stated: “Acupuncture aids those individuals who suffer from chronic digestive pain/discom-fort due to the release of endorphins that occurs during therapy. The goal is to stop pain by unblocking the channels allowing energy to flow properly so the body can resume normal functioning.” WHAT SHOULD I KNOW?Acupuncture appears to be a relatively safe treatment if you have a competent, certi-fied acupuncture practitioner. However, there have been complications as a result of non-sterile needles and improper deliv-ery of treatments such as infections and

punctured organs. If you decide to visit an acupuncturist, ask for recommendations from people you trust and make sure to check the practi-tioner’s credentials. Most states require a license, certification or registration to practice acupuncture, but education and training standards and requirements for obtaining these vary from state to state. Most states require a diploma from the National Certification Commission for Acupuncture and Oriental Medicine for licensing.

Lastly, be sure interview the practitioner about the estimated number of treat-ments needed and how much each treat-ment will cost. Some insurance companies may cover the costs of acupuncture, while others may not.

HOW CAN I LEARN MORE?Visit these resources:

• National Center for Complementary and Integrative Health: www.nccih.nih.gov

• National Library of Medicine: www.nlm.nih.gov/medlineplus/acupunc-ture.html

• Mayo Clinic: www.mayoclinic.org


HEALTHY LIVING

Green tea, also known as Japanese Tea or Chi-nese tea, is brewed as a beverage and served

hot or cold. It is the most popular type of tea in Japan and in parts of China, and is becoming more popular in the United States because of its potential

health benefits.

All types of tea (green, black and oolong) are produced from the Camellia sinensis plant using different methods. Fresh leaves from the plant are heated briefly or steamed to make green tea. It’s harvested, quickly heated to prevent oxidation and then dried so the leaves remain green. This process also preserves the antioxidant EGCG, which is thought to be responsible for green tea’s health benefits.

The taste of green tea will vary with the regions where the tea is grown and how it is processed, according to the experts at Choice Organic Teas. Green teas can be steamed, roasted, scented or augmented in many ways

go for Green Tea

to create different flavor profiles. When making green tea, the experts recommend steeping green tea in water that has cooled slightly after boiling (170-190º F) for about 3 minutes to avoid a bitter taste. (Do not pour boiling water over the tea bag or leaves.)

People drink green tea to prevent or treat a variety of conditions. For example, people consume green tea to prevent cancers including breast, stomach and skin cancers. It is also used to help with mental alertness, weight loss and lowering cholesterol levels. Others apply green tea bags directly to their skin to soothe damaged areas or to protect against the sun.

According to the National Center for Complementary and Integrative Health at the National Institutes of Health, pre-

liminary research suggests green tea may help protect against or slow the growth of cancers, but studies in people have shown mixed results. There is also some evidence that green tea can improve mental alertness, most likely due to its caffeine content. There is not enough reliable data to determine if green tea can aid in weight loss, lower blood cholesterol levels or protect the skin from sun damage.

In addition to potential health benefits, green tea is also naturally gluten-free. Loose-leaf green tea may offer better taste and health benefits, but can be more expensive and more of an effort to brew. Green tea that is bagged is readily available in grocery stores. Keep in mind that gluten can be introduced when herbs, spices and/or flavors are added or if it is manufactured in a facility that processes prod-ucts containing gluten. Make sure to read the ingredient label or look for teas, like Choice Organic Teas, that are certified gluten-free by the Gluten Intolerance Group. <

here are just a few of the reasons why you should be drinking more green tea

By AlexiS olSzewSkiDelight AssociAte eDitor


HEALTHY LIVING

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

Nurture • your •

CalliNg“ Bastyr’s nutrition program

allows me to study my two passions: science and food.”Elizabeth Lipman, BS (2013)

Create a Healthier WorldDegrees Include: • Naturopathic Medicine • Nutrition• Exercise Science• Certificate in Holistic

Landscape Design

Create a Healthier WorldDegrees Include: • Naturopathic Medicine • Nutrition• Exercise Science• Certificate in Holistic

Landscape Design

Create a Create a Create a Create a Create a Create a Create a Healthier WorldHealthier WorldHealthier WorldHealthier WorldHealthier WorldHealthier WorldHealthier WorldDegrees Include: Degrees Include: Degrees Include: Degrees Include: Degrees Include: Degrees Include: Degrees Include: • Naturopathic Medicine • Naturopathic Medicine • Naturopathic Medicine • Naturopathic Medicine • Naturopathic Medicine • Naturopathic Medicine • Naturopathic Medicine • Nutrition• Nutrition• Nutrition• Nutrition• Nutrition• Nutrition• Nutrition• Exercise Science• Exercise Science• Exercise Science• Exercise Science• Exercise Science• Exercise Science• Exercise Science• • • • • • • Certificate in Holistic Certificate in Holistic Certificate in Holistic Certificate in Holistic Certificate in Holistic Certificate in Holistic Certificate in Holistic

Landscape DesignLandscape DesignLandscape DesignLandscape DesignLandscape DesignLandscape DesignLandscape Design

Asian GingerAsian Ginger-Asian Ginger-Plum Dipping SaucePlum Dipping Sauce

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

"Wonderfully 'kitchen cook friendly' in content and presentation." —Midwest Book Review

Available where books are sold.

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

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

know yoUr riCe

Did you know?Rice is grown right here in the U.S. About 22 billion pounds of rice is pro-

duced each year by farmers in Arkan-sas, California, Louisiana, Texas,

Missouri and Mississippi!


HEALTHY LIVING

Long Grain Rice

This rice has a long, slender kernel three to four times longer than its width. Due to its starch composition, cooked grains are separate, light and fluffy. It’s the best choice if you want to serve rice as a main or side dish or a bed for sauces. Examples include:

White long Grain rice is a fluffy, neutral-flavored rice used in many dishes like jambalaya, pilafs or fried rice.

basmati rice is an aromatic long-grain rice from India and Pakistan and has a distinct “popcorn” aroma.

himalayan red rice has a reddish bran layer and a rich, nutty taste.

Jasmine rice is an aromatic rice most commonly from Southeast Asia (especially Thailand); it is also grown in the U.S.

Kasmati rice is an aromatic rice developed in the U.S. and similar to Basmati rice in taste and texture.

Medium Grain

This rice has a shorter, wider kernel (two to three times longer than its width) compared to long grain rice. Cooked grains are more moist and tender than long grain, and have a greater tendency to cling together. This type of rice works well for paella, in soups, or as a side dish.

Italian black rice, characterized by its black, charcoal and rust colored grains has a nutty flavor and chewy texture when cooked.

valencia rice is cultivated in Spain and traditionally used to make paella.

chinese black rice (also called Forbidden rice) is a rice from China that has a covering of black bran and a nutty flavor and dark purple color when cooked.

thai red rice, grown primarily in Thailand, is sold with much of the red bran covering the kernel.

TURN THE PAGE FOR MORE!


HEALTHY LIVING

Short grain rice This rice has a short, plump, almost round kernel. Cooked grains are soft and cling together. It works well for sushi and desserts like rice pudding.

Arborio rice is most commonly used to make risotto, a creamy Italian rice dish.

bhutanese red rice is grown in the Himalayan Moun-tains; the kernels have a distinctive brown and ivory color and a nutty flavor.

Japanese rice or sushi rice is usually cooked until it has a sticky texture so it can be easily molded for sushi dishes or eaten with chopsticks.

sweet rice is a type of rice that sticks together when cooked and is often used for desserts; also referred to as glutinous, sticky or waxy rice.

specialty riceThis includes wild rice and brand name rice varieties.

Wild rice is not technically a type of rice, but a seed of a grass native to North America. Most wild rice sold in grocery stores is cultivated. It adds a chewy texture to pilafs and plain cooked rice.

Wehani® rice was developed by the Lundberg Family Farms of California and is a domestic aromatic long grain rice. It has a sweet and nutty flavor.

Texmati® rice is a brand of aromatic rice in the U.S. that combines the qualities of basmati with those of traditional long grain rice. It has an aroma of popcorn and a nutty flavor.

black Japonica® rice, developed by the Lundberg Family Farms of California, is a brand name for a spicy, aromatic rice blend that was developed in the U.S. It is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.


HEALTHY LIVING

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

We take chicken tenders to a whole other level with a green #curry marinade and cashew nut crust. It ’s simply divine.

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

Panang Curry BeefGreen Curry Cashew Chi cken

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

Yel l ow Curry Vegetabl es

Find these recipes and more at www.DelightGlutenFree.com

or follow Delight on Pinterest delightgfmag

CUrrYPinned to

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

Shrimp with Chocolate Curry

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

Javanese Curry Chi cken Red Curry Shrimp Salad

BLogger spotLight

DAIRY-FREEdelightfully

By JeSSiCA gliCk, gLuTen-Free BLOgger anD DeLIgHT cOnTrIBuTOr

REMOVING DAIRY from your diet can be frustrating initially, but it doesn’t have to be. Creating (and re-creating) delicious gluten-free and dairy-free recipes can be easy with some basic tips.

Key ingredients essential for a dairy-free kitchen are non-dairy buttery spread, palm shortening, coconut oil, dairy-free cheese (cup for cup for anything “cheese” in a recipe), your favorite tasting milk alternative (such as almond milk), coconut yogurt (for breakfast in addition to baking), and thickening starches such as arrowroot, tapioca, agar agar or cornstarch. These staples can help you reimagine many delicious recipes for your family and friends to enjoy.


HEALTHY LIVING

DAIRY SubSTITuTIoNSBelow are popular dairy ingredients used in cooking and baking and my suggested non-dairy substitutions.

Room TempeRATuRe buTTeR: When a recipe calls for softened or room temperature

butter, palm shortening or non-dairy butter left on the counter for 30 minutes, enough to reach a softened consistency, work well as substitutes. However, room temperature non-dairy buttery spread can be too soft for creaming with sugar in baking. When substituting butter, I usually use ounce for ounce. I will use less than an original recipe requires for cookies such as shortbread, chocolate chip and oatmeal where they may come out too crumbly and not hold shape.

mIlK: Most milk substitutes con-tain nuts; almond or cashew milk is mild in flavor and yield good results

for baking. If you are nut intolerant, use hemp milk. It is mild in flavor and thicker than rice milk. Rice milk has the consistency of skim milk, which doesn’t yield similar results to whole milk and may contain high arsenic levels, if not organic. For cooking, I find unflavored coconut milk to yield the best “dairy tasting” results. If I'm using coco-nut flour, I usually add 1/4 cup more milk.

HeAVY CReAm: 2 tablespoons non-dairy buttery spread or coco-

nut oil to 1 cup of non-dairy milk (coconut milk, not canned, works best).

This is great for desserts, mashed potatoes, savory gratins or quiches. A little more buttery spread would make a rich chocolate ganache or tempered chocolate for choco-late desserts. Unsweetened coconut yogurt or coconut cream with apple cider vinegar (1 cup to 1 tablespoon) makes a good sour cream substitute, which may be required in a cake, loaf or cream soups.

CReAmY SAlAD DReSSINgS: Unsweetened coconut yogurt or

mayonnaise work well as does this “buttermilk” mixture: combine 1 tablespoon of acidity (lemon juice or apple cider vin-egar) to 1 cup non-dairy milk. A buttermilk substitution is also necessary for creating fluffy pancakes and waffles, in addition to creating moist cakes, like red velvet. <

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

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

4 ounces Earth Balance Soy Free Spread, at room temperature 1 cup evaporated cane sugar4 extra-large eggs3 large egg yolks ¼ cup finely grated lemon zest (6 to 8 lemons) ½ cup freshly squeezed lemon juice1/8 teaspoon kosher salt

1. In a standing mixer set with a paddle attachment, cream the earth Balance and sugar on medium speed for about 2

minutes until it appears creamy. reduce to medium-low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice and salt. It will look curdled, which is normal.

2. Pour the mixture into a small heavy bottomed saucepan with a candy thermometer attached. cook over medium-low heat for 8 to 10 minutes, until thick, stirring often with a whisk to prevent large bubbles from forming into a boil. (note: you do not want to let it boil or the eggs will curdle.)

3. Whisk briskly when it starts to thicken and reduce heat to low for 1 to 2 minutes. It will be ready when the candy thermometer reaches 175 degrees F.

4. Pour into a jar (or bowl) and place plastic wrap directly on the filling to prevent a film. cool to room temperature and then refrigerate for at least 2 hours before serving. This stores well in the refrigerator for 2 weeks.

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


HEALTHY LIVING

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

By aLexIs OLszeWsKI, Delight AssociAte eDitor


Tr AVEL & LEIsurE

We’ve all had that feeling of walking through the frozen foods section and being

thoroughly disappointed that nothing is gluten-free. Thankfully, times have changed and there is now a whole line of delicious gluten-free Asian meals just waiting for you in the grocery store! Get ready to bite into a hot and crispy egg roll! Yum…

Feel Good Foods offers frozen gluten-free Asian meals made with all natural, non-GMO ingredients and no preservatives. Its products include the world’s first gluten-free and dairy-free egg rolls and dumplings! Feel Good Foods also sells a line of Asian entrées, like General Tso’s Chicken and Mongolian Beef, which are the first of their kind as well.

Food-loving celiac Vanessa Phillips and accomplished chef Tryg Siverson are the husband-and-wife co-founders of Feel Good Foods. They strive to make sure their foods have the authenticity you would find if you were dining in an Asian restaurant. Delight talked to Vanessa about what inspired them to start Feel Good Foods, what’s in store for the company and what she and her husband enjoy eating at home.

DGF: what inspired you to create your line of Asian gluten-free meals?

Vanessa: We started with the launch of the gluten-free dumpling line. At the ti me, I had been gluten-free for a number of years. My Dad owned Chinese food restaurants and this was my favorite food—I really missed eati ng dumplings aft er I was diagnosed with celiac disease. My husband worked at Asian restaurants and is really educated in Asian cuisine. He created a gluten-free dumpling for me, and we thought it was only fair to share with the world! Once these were in distributi on, we received tons of customer feedback and requests (for example, General Tso’s chicken, egg rolls, etc.) People who need to eat gluten-free seem to miss Asian food. It’s great to have a pulse in the community because what they miss is oft en what I miss too, and we take our cues from the customers.

DGF: what is your process for coming up with these gluten-free recipes?

Vanessa: The mission of our company is to come up with gluten-free foods that are made by a chef, and approved by a celiac. Everything we develop starts in our kitchen. I told Tryg I missed Pad See Ew – a savory noodle dish with a wider noodle. (Many of these types of noodles have wheat in them.) He came up with a gluten-free recipe and I loved it. Now it is one of our frozen Asian entrees.

Tryg is not gluten-free, but all the food he makes has to live up to his chef standards. If he doesn’t feel comfortable serving it to non-gluten free people, he won’t serve it. It stands alone and shines for the dish it is, and not because it is gluten-free. And you can’t really tell that these products are gluten-free!

DGF: where can people buy Feel Good Foods products? Are there any new products that will soon be on the market?

Vanessa: Products are available nationwide at Whole Foods, Sprouts Farmers Markets, Wegmans, Shoprite, Big Y and HyVee. The eggs rolls are also now available at Safeway. The products are in 3,500 stores, which is exciting. We expect to see that number grow in 2015. In terms of new products, we try and come out with something new each year.

DGF: what is you and your husband’s go-to weeknight meal, if you want something gluten-free that is quick and easy but delicious?

Vanessa: Right now, it is spicy fried rice. We go through phases - we made turkey burgers a lot, and before that, we were obsessed with gluten-free mac and cheese with kale and sausage. Our website has a recipe section with gluten-free recipes like these that we cook at home.

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

DUMPLINGS (Vegetable, Chicken, and Pork)

EGG ROLLS (Chicken and Vegetable, Shrimp &

Vegetable and Vegetable)

GENERAL TSO’S CHICKEN

MONGOLIAN BEEF with Asparagus & Scallions

VEGETABLE FRIED RICE

BROAD NOODLES

with Chicken and Chinese Broccoli (Pad See Ew)

our favoriteFeel Good Foods’ Products


Tr AVEL & LEIsurE

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

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


Tr AVEL & LEIsurE

Kim & Jake’s Gluten-Free is a bakery located in Boulder, Colorado. However, the bakery was not a gluten-free facility when it began. When the business opened in 2010, Kim and Jake Rosenbarger, the husband and wife team who own and operate it, baked with regular wheat flour. Due to the fact that the bakery had customers that required gluten-free as well as other aller-gen-free products, Jake developed some recipes to suit those needs. However, the focus back then was definitely on all things gluten.

Kim & Jake’s Cakes (as it was previ-ously called) quickly became one of the premier bakeries in the Boul-der area and part of the draw was the fact that many of the offerings were totally unique. Jake is a for-mer pro cyclist who loved to hunt down top bakeries and restaurants in the U.S. and abroad when he was on the cycling circuit. He took what he learned about ingredients from different regions in his travels and cre-ated very interesting recipes that you won’t find in other gluten-free bakeries.

A few of the most intriguing cake flavors are Castelvetrano e Modena (cold pressed olive oil cake with balsamic, fig and black garlic filling with salt and pepper cream cheese icing), Herbs de Provence (honey, rosemary, thyme and lavender cake with apricot and honey filling and goat cheese icing) and Vino Rosso (red wine cake with cream cheese icing and Manchego cheese). This is not your average gluten-free (or even regular) bakery fare, to say the least! All the savory cake flavors also have a sweet component to them, thus making them all the more interesting. All cake flavors can be made into cupcakes as well.

As fate would have it, in 2012, Jake was diagnosed with celiac disease. Needless to say, baking with regular wheat flour when one has celiac is not an easy task. Jake took all the reasonable precautions to stay healthy while working in a gluten-filled environment. He wore a hazmat mask and extremely thick gloves that came up to his elbows. Aside from the fact that his new working conditions weren’t that comfort-

able (in terms of required protec-tion apparatus), Jake came to be-lieve he might not get fully healthy until gluten was out of his life both at home and work.

Finally in 2014, Kim & Jake’s became 100% gluten-free and started offering baked goods free of gluten as well as some other allergens. The bakery name changed from Kim & Jake’s Cakes to Kim & Jake’s Gluten-Free to suit the new direction of the business. Though the switch to being a gluten-free facility was necessary to keep Jake healthy, the goal was for customers to enjoy the baked goods whether they could eat gluten or not. Thankfully, with some careful recipe re-tweaking, that’s exactly what happened. The bakery has continued to grow each year so going gluten-free had no adverse effects on the bottom line.

Besides the creative cake flavors, another interesting note about Kim’s & Jakes’ Glu-ten-Free offerings is the nutritional value of some of their breads. Everyone knows it can

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

All breads made at the bakery are gluten-, soy- and GMO-free as well as vegan. Unlike some gluten-free breads and rolls, when heated properly, Kim & Jake’s breads have a crusty exterior and a chewy, yet fluffy

interior. The goal was to create artisan style breads that Jake en-joyed when he lived in Europe during his cycling years. When working with gluten-free flours, this is not an easy task, but he hit the mark with the hearty breads!

In addition to tasty cake and bread cre-ations, Kim & Jake’s Gluten-Free also has a selection of creative cookies and popcorn. Anyone who loves the latter will enjoy the

different flavors concocted at the bakery. With options like peanut butter and honey to green chili, shallot and sea salt – the op-tions will satisfy your savory or sweet tooth!

With so many gluten-free bakeries popping up these days, it’s really exciting to find one with bakers who think outside the box. And that is definitely the case at Kim & Jake’s Gluten-Free!

Kim & Jake’s has a storefront on S. Broadway in Boulder and the bakery has a commercial kitchen in the area for their wholesale busi-ness. Their products are sold at some Whole Foods Markets and Safeway stores, at the above mentioned retail bakery and online.

To find out more about the bakery, visit www.kimandjakes.com.


Tr AVEL & LEIsurE

hong kong

aDVenTUres in

THERE’S SOMETHING EXHILARATING about traveling to a foreign country, a place where you know no one and no one knows you. Not only are you able to lose yourself in a sea of people, you are able to simul-taneously experience and absorb all the beauty that a new land offers.

Hong Kong is located on the southern coast of China at the junction between the pearl River estuary and the South China Sea. Although the trek to this coastal city will consume roughly 24 hours of your life, or more depending on where you live, the jour-ney you will take within the city is worth every crying baby, cramped airplane seat and dash through various airport mazes across the world.

BY ALExAndRA ShiMALLAdelighT ediToriAl ASSiSTAnT

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

Other attractions that Hong Kong has to offer include the plethora of markets that dot the city. (Heavy spenders, make sure you bring extra cash on this trip because the markets are unbelievable in size.) Hol-lywood Road is a must-see. The streets are lined with antique shops and an open-air market – perfect for picking up souvenirs of your adventures. Another well-known shopping area is the Ladies’ Market: almost half a mile of street drowning in more than 100 stalls of bargain clothing and accesso-ries. If you didn’t get enough shopping done during the day, rest assured because there is still time to buy more things (unless your suitcase is saying otherwise).

The Temple Street Night Market is a very popular bazaar named after a Tin Hau temple located nearby; a variety of goods can be found here, not limited to jewelry, fortune tellers, plates and local foods. The final market that is spoken about with just as high regard as the others is the Jade Mar-ket. The name of this shopping area should clue you in to what is sold here: lots of jade. Vendors sell all shades, qualities and shapes of this greenish stone found in East Asia; not surprisingly, the world’s biggest trading center for this stone is Hong Kong.

As you plan out your schedule, filling it with loads of sights to see and markets to shop at, don’t forget to make time for enjoying the flavors of the local cuisine. Although we may not speak the same language, every-one is connected through the cuisine of a culture and the willingness to experience something different – something delicious.

LIFE CAFé www.lifecafe.com.hk

Life Café, created in 2004, has a motto of “It’s like mom used to make – just healthi-er.” The restaurant’s goal is to offer modern, global vegetarian foods for brunch, lunch and dinner. All of their dishes are made with an emphasis on local and organic foods. Life Café does have plenty of gluten-free options for brunch; just be sure to tell your waiter to remove the toast that comes with all dishes. The lunch and dinner options are the same, but the gluten-free choices are abundant; simply look for the “GF” symbol. One of the most mouthwatering plates is their Sesame Tofu Stir Fry (organic quinoa, shitake mushrooms, marinated tofu, carrot, jicama, baby bok choy, red pepper and cashews all drizzled in a star anise sauce). Life Café also makes a handful of gluten-free goodies such as organic flourless chocolate cake and organic chocolate tofu mousse cake.

GRASSROOTS PANTRYwww.grassrootspantry.com

Grassroots Pantry is a res-taurant featuring nutritious, homemade, plant-based world-inspired dishes. Gluten-free eaters following a veg-etarian or vegan diet will be in food heaven. Even if you’re a die-hard steak-lover, you won’t miss the meat for one meal – promise! Their menu changes each season because they only use in-season, local and organic ingredients. Over 90% of their menu is gluten-free or can easily be made so, and those of us with a sweet tooth will be happy to know that 100% of their desserts are entirely gluten-free and vegan! Yes, the Raw Pumpkin Mousse Flan, we’re eyeing you: homemade shortcrust, almond sponge, raw pumpkin

seed tuile and a cinnamon quinoa puff.

PRUNEwww.prunedeliworkshop.com

Prune is the sister café of Grassroots Pantry, dishing out delicious vegetarian meals with plenty of gluten-free (as well as vegan and raw) options for breakfast and lunch. If you’re in the mood for a hearty breakfast, try their Everyday Tartine: scrambled eggs, shiitake mushrooms and kale served with two pieces of gluten-free bread. If you’re here for lunch, then order the Honestly Kaled Salad: curly kale tossed with quinoa, broccoli, seaweed, walnuts and tahini dress-ing. But then again, they also serve a variety of smoothies. So, the choice is yours!

MANA!www.mana.hk

Mana was created to offer people a healthier version of fast food. Although they can’t guarantee a 100% gluten-free environment, as cross-contamination is a possibility due to their small space, they do offer gluten-free versions of most of their menu. They also have vegetarian and vegan options. In an ef-fort to mirror the fast food scene, customers choose a base of either gluten-free flatbread

GRASSROOTS PANTRY’S CELERY ROOT FRIES


Tr AVEL & LEIsurE

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

LA CRêPERIEwww.lacreperie.com.cn

La Crêperie opened in Hong Kong as a franchise in 2010 (the original restaurant opened in Shanghai a few years earlier) to share the food and flavors of the Brittany region of France with this Chinese city. As the name suggests, this restaurant focuses on crepes! Their buckwheat batter is naturally gluten-free, so individuals with celiac disease or gluten-intolerance can eat basically everything from this café. One of their savory crepes is La Nantaise (a buckwheat crepe topped with aspara-gus, mushrooms with cream, chopped pancetta, onions, parsley and salad), and a vegetarian option they serve is their La Broceliande (a buckwheat crepe topped with two kinds of goat cheese, walnuts that comes with a light salad). Their dessert crepes are usually made with a wheat-based batter, but you can substitute it for their buckwheat batter. They have quite a lengthy list for dessert, but if you like pistachio, you need to try their La Poulie: pistachio ice cream, honey, almonds and mint leaves.

THE FOUR SEASONS HONG KONGwww.fourseasons.com/hongkong

The Four Seasons in Hong Kong offers glu-ten-free options to non-hotel guests and non-hotel guests in their Lounge (their all-day dining venue) and Blue Bar. These restaurants have gluten-free appetiz-ers, entrees and desserts! For dinner, try their Spanner Crab Risotto with shitake mushrooms, scallions, ginger, chili oil and garlic chips. If you’re a pasta lover, you’re in luck! Any of their pasta dishes can easily be prepared with gluten-free pasta. They also have gluten-free bread to make sandwiches as well as toast for breakfast.

MAYA CAFéwww.mayacafe.com.hk

After noticing a lack of healthy places to eat in Hong Kong, Tina Barrat and Mina Mahtani decided to open Maya Café, a 100% organic and vegetarian restaurant with both cooked and raw food as well as plenty of gluten-free options. Barrat and Mahtani made gluten-free dining very easy by mark-ing their food with a “GF” symbol. The café is open for brunch, lunch and dinner with dessert options and an A La Carte menu; however, their lunch menu has the most gluten-free options. For a main course, you could choose between Baked Ratatouille with Goat Cheese (eggplant, zucchini, bell peppers and tomatoes with Mediterranean spices and a slice of gluten-free bread) or a Frittata (organic tofu baked with potatoes, zucchini and Mediterranean spices along-side a freshly cut salad). Whatever you pick, save room for dessert! They have delicious

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

BAKING MANIACwww.bakingmaniac.me

This mother and son team, who are obsessed with baking (in the best possible way), decided to channel their baking potential into an online store

six years ago with the dream of owning a storefront one day. If you’re planning on enjoying their gluten-free goodies, reach out to them before you arrive so every-thing can be prepared in time. Although they offer gluten-free items, their store isn’t entirely gluten-free, so cross-con-tamination is possible. However, if that doesn’t bother you, there are plenty of delicious desserts to choose from: lemon meringue tarts, madeleines, cupcake (fla-vors galore!), raw truffles and cake pops.

SwEET SECRETSwww.sweetsecrets.com.hk

Sweet Secrets is another bakery offering gluten-free options (beware: cross-contami-nation is possible) in Hong Kong. They offer a variety of cakes, cupcakes, macaroons and muffins. They’ve also started to incorporate more gluten-free snacks in their store front such as raw granola and chocolate! One of their most popular gluten-free desserts are their Luscious Chocolate Cupcakes, sprinkled with raw cacao nibs.

NOODLEMIwww.noodle-mi.com

If you want to enjoy the flavors of Viet-nam while in Hong Kong, head over to this Vietnamese noodle bar. Aside from their dumplings and sandwiches, the entire menu is gluten-free. (The dishes that aren’t safe have a symbol by them.) Customers can feast on Grilled Five Spice Pork or cozy up next to a big bowl of pho (noodle soup scented with cinnamon, star anise and gin-ger). Whatever you choose, just “Enjoy Mi, Eat Mi, and Take Mi.” <

LA CRêPERIE


Tr AVEL & LEIsurE

An Interview with Erin Smith of Gluten-Free Globetrotter®

By AlexiS olSzewSkiDelight AssociAte eDitorGLOBE

TrOTTEr

the gluten-free

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

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

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

this will allow you to plan ahead and not have the stress of research while you are away. before you leave, you can look for gluten-free friendly destina-tions, contact hotels about your gluten-free diet, and even make dinner reservations ahead of time. the planning ahead will all be worth it when you get to your destination with some ideas of where to eat. you’ve done your gluten-free travel “homework” and now can enjoy your vacation.

DGF: as the (un)official celiac disease expert in nYC – are there specific restaurants or stores that you recommend people go to if they live in the city or are traveling to nYC on vacation?

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

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

that have some of the best food in the world. Many cuisines such as venezuelan, Mexican and greek are gluten-free friendly and can be found in a neighborhood such as astoria, Queens. ovelia is a wonderful greek restaurant in astoria that has been through gluten-free training in the kitchen and the menu is clearly marked. there are also many outdoor markets such as the liC flea in long island City, Queens and smorgasburg in williamsburg, brooklyn that showcase local vendors, which are increasingly creating gluten-free artisan products.

DGF: What are some of your favorite gluten-free friendly cities?Erin: outside of nyC, one of my favorite gluten-free friendly cities is portland, oregon. portland has an amazing food culture and there are so many gluten-free options at bakeries, restaurants and the popular portland food carts. internationally, i found italy, specifically rome, to be very gluten-free friendly. there is much more awareness of celiac disease in italy and you can buy gluten-free food in pharmacies.

DGF: Do you have any upcoming trips? What are you looking forward to the most? Erin: this year, i have been really focusing on domestic travel. My goal is to eventually travel to all fifty states, eating gluten-free in every single one! greece is very high on my travel wish list. My great-great-grandparents lived on the island Monemvasia in greece. their former house is now a hotel and i am so excited to go there one day. fingers crossed it is later this year.

EDITOR’S NOTE: in the Jan/feb issue of delight, the headline gluten-free globetrotter was used in an article about anna sonnenberg from gluten-free Jet set. the name gluten-free globetrotter is a registered trademark to Erin smith. delight meant no harm in using the trademark as a headline and hopes our readers are clear that Erin smith is the owner of gluten-free globetrotter.

to learn more, visit: Gluten-Free Globetrotter®

http://glutenfreeglobetrotter.com


Chef’s gardens — found on rooftops all over the country — are the latest food trend

The farm-to-table restaurant movement, which emphasizes using organic and sus-tainable ingredients, has been in vogue for quite a while now. But the latest trend in “green” dining has to be rooftop gardens. Over the last several years, so called “chef’s gardens” have popped up all over the country and have thus inspired the roof-to-table movement. Just name a city - Atlanta, Beverly Hills, Boston, Charleston, Chicago, Houston, New York, Philadelphia, Portland, Seattle - and you’ll likely find multiple restaurants in the area with either a rooftop or onsite garden.

Though it’s a huge undertaking to create a thriving garden onsite, it can actually pay off in more ways than you might think. Many cities now offer tax incentives to develop and

maintain such projects so there is more than just patron appreciation and fresh ingredi-ents to consider. To start, most restaurants are housed in some type of building, all of which have a roof. Therefore, there are no leasing or real estate costs involved in procuring the growing space. Though it’s not very feasible for a chain restaurant located inside a mall to have a rooftop garden, it’s often a possibility for independently owned restaurants, which are often housed in indi-vidual structures, to have them.

Now, more than ever, we can enjoy the same incredible fresh tastes right in our own back yards – so to speak! Here are a few restaurants in the U.S. with rooftop gar-dens, but rest assured there are many more than we have room to mention here.

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

By TiffAnY JAneS , Delight contriButor

in the skyGARDENS


Tr AVEL & LEIsurE

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

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

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

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

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

Bastille Café & BarWe end up in Seattle – a city famously

known for its above average precipitation. While it might give some lo-cals the moody blues now and again, all that rain defi nitely makes for a happy rooftop garden! Case in point, Bastille

Café & Bar has a 4,500 square foot rooftop garden, which supplies fresh herbs, veggies and lettuces for Chef Jason Stoneburner’s inspired dishes throughout the year. This re-quires that the raised-bed planter boxes are heated during cold weather. Some examples of menu selections featuring garden ingre-dients are Roasted Natase Carrots, French Beans with Spicy Radish, Grilled Radicchio with Chickpea Cake, Charred Sprouted Broccoli and Torpedo Onion Frito. www.bastilleseattle.com

When restaurant ingredients are grown on-site, the culinary team knows exactly what is in every dish they are sending out of the kitchen. And we think that is exceptionally delightful, especially for those who need to live gluten-free! <

Want to fi nd a green restaurant in your area? Check out the listings at dinegreen.com. Please note that there are different types of green restau-rants and all of them do not have onsite gardens. If you know about a green restaurant, email us at [email protected].

UNCOMMON GROUND

URBANA’S GARDEN


Tr AVEL & LEIsurE

chainCUISINE

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

BY ALExAndRA ShiMALLAdelighT ediToriAl ASSiSTAnT

GLUTEN-FREE ROLLS FROM PEI wEI!


Tr AVEL & LEIsurE

BEYOND the classic combo of a burger and fries, Americans love good ethnic cuisine. Mexican, Italian, Chinese, Thai, Japanese – we don’t discriminate. Lucky for us, these four Asian restaurants have gluten-free menus, so even those of us with dietary restrictions can enjoy the unique flavors and foods of foreign countries with-out leaving the states!

P.F. CHANG’Swww.pfchangs.com

Although the restaurant was originally founded in 1993 in Scottsdale, Arizona, PF Chang’s has taken the gluten-free world by storm in the past couple of years – opening up near malls or in strip centers all across America. The restaurant has grown in popularity and added delicious gluten-free options on a dedicated menu. In fact, the restaurant is ranked #2 as the most allergy-friendly restaurant in America! Open for lunch and dinner, PF Chang’s has gluten-free options for appetizers, entrees and des-sert. After discussing your dietary restric-tions with your server, he/she will bring out a gluten-free soy sauce for the table and all meals will be served on their special gluten-free plates. PF Chang’s famous appetizer, the Chicken Lettuce Wraps, are to die for: wok-seared chicken, mushrooms, green on-ions and water chestnuts topped with crispy rice sticks and served in fresh lettuce cups. Be sure to save room for dessert because their Flourless Chocolate Dome is what food dreams are made of.

SHOPHOUSEwww.shophousekitchen.com

Although ShopHouse technically opened in 2011, the idea of making food that is served fast while breaking the stereotypical “fast food mold” has been on founder Steve Ells’ mind since 1993, when he created the be-loved Chipotle. ShopHouse aims to mimic a southeastern Asian kitchen – bringing the flavors of Thailand, Vietnam, Malaysia and Singapore to America’s hungry stomachs. And lucky for gluten-free eaters, all of ShopHouses meals are 100% gluten- and dairy-free! ShopHouse is centered on the build-your-own meal concept. Custom-ers first pick a base (jasmine rice, brown rice, chilled rice noodles or salad), add a protein (chicken, steak, pork meatballs or tofu), add some vegetables, pick a yummy

sauce and then top it all off with their favorite garnishes (like green papaya slaw or crispy gar-lic). Voila! Your very own, cus-tomized, gluten-free ShopHouse specialty!

PEI wEIwww.peiwei.com

Pei Wei Asian Diner is another restaurant that serves food fast and has plenty of gluten-free options (as well as a handful of vegetarian choices). As their website states, “Simply ask and you shall receive. Because it’s your world. We just wok in it.” Pei Wei has grown substantially in the last couple of years, branching out to nearly 200 loca-tions nationwide, which is great because their menu is mouth-watering. Try their Vietnamese Chicken Salad Rolls next time you stop by: pulled chicken, butter lettuce, Napa cabbage, mint, carrots, scallions, peanuts, rice noodles and lime vinaigrette all wrapped in rice paper and served with sweet chili sauce.

BIG BOwL www.bigbowl.com

Despite the fact that Big Bowl only has lo-cations in Illinois, Minnesota and Virginia,

we have faith that they will open more restaurants across America soon. This Chi-nese and Thai restaurant serves food made from the highest quality ingredients and curry that’s made from scratch! They have an entire gluten-free menu with vegetar-ian options as well. Their most popular gluten-free dish is the Chicken Pad Thai: all natural sliced chicken mixed with rice noo-dles and topped with basil, eggs, sprouts and peanuts. This dish is followed closely by their Orange Chicken: golden chicken mixed with the flavors of ginger, scallions, and red peppers, drizzled in a fresh sweet and sour sauce. Big Bowl has also recently unveiled two gluten-free desserts: Coconut Mango Tapioca and a Chocolate Fudge Cake. (We all know that fudge cake, which is topped with caramel ice cream and homemade chocolate and caramel sauces, will definitely be ordered!) <

PF CHANG’S FLOURLESS DOME

BIG BOwL’S KID PAD THAI


Tr AVEL & LEIsurE

GETAwAY

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

BY ChAndiCE PRoBSTdelighT ConTriBuTor

Planning your (gluten-free!)

Tr AVEL & LEIsurE


1. Disney ResortsIs it any surprise that Disney-owned resorts are at the top of our list? For years now, Dis-ney has not only been offering gluten-free items at all their resorts and restaurants, but they are doing it right! We have had the pleasure of vacationing in both Disneyland and Disneyworld, each of which exceeded our expectations for a gluten-free getaway. I highly recommend getting your dining reservations as soon as possible.

With enough notice, most chefs can accom-modate any special dietary restrictions or requests you may have. For example, when we began planning our Disneyland trip years ago, I saw that the Blue Bayou restau-rant (the one inside Pirates of the Caribbean ride) has famous Blue Bayou potatoes and succulent crab cakes. These dishes are not traditionally gluten-free, but the chef was able to make them gluten-free for us, and they were fantastic!

Both resorts also have delicious gluten-free Mickey Mouse-shaped waffles that are pre-pared in a dedicated waffle iron. And nearly every restaurant that has pizza, pasta and bread can provide gluten-free alternatives. Gluten-free chicken strips and French fries that are fried in a dedicated fryer are also available. You can even find gluten-free beig-nets at Sassagoula Floatworks & Food Factory in the Port Orleans French Quarter Resort of Disneyworld. In Disneyworld’s Downtown Disney, you can visit Raglan Road, and tan-talize your taste buds with gluten-free onion rings, shepherd’s pie and fish ‘n chips!

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

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

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

3. Navutu Dreams Resort & Spa The Niam Niam restaurant at Navutu Dreams Resort and Spa in Cambodia focuses on preparing meals that come from locally sourced herbs, meat and produce. Niam Niam translates to “eat, eat,” something you will really want to do at this restaurant! The chefs will work with you directly to cre-ate a personalized menu to accommodate your dietary needs. Vegan options are also in abundance in both variety and flavor. Gluten-free bread for club sandwiches and even gluten-free croissants (that’s right!) are available too.

4. Arenas Del Mar Beachfront and Rainforest Resort Imagine relaxing in Costa Rica while indulg-ing in some of the best gluten-free food you’ve ever eaten, prepared in kitchens trained by the National Foundation for Celiac Awareness (NFCA). Don’t think it is possible?

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

My friend, Erin Smith of Gluten Free Glo-betrotter®, personally enjoyed an array of dishes prepared safely, just for her, at this resort. She dined on gluten-free pancakes, house-made tortilla chips and fried plantains as well as house-made gluten-free bread, spring rolls, smoothies, lots of fresh fruit and even some authentic Costa Rican dishes. The Costa Rican Casado (beans, rice and seasoned chicken with homemade corn tortillas) and Arenas Beach Gallos (Costa Rican tacos with shredded beef or chicken) were two of her favorite indigenous, gluten-free dishes.

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

Walt Disney World Resort

Arenas Del Mar Resort


By ChAndiCe ProBSTDelight contriButor

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

Dr. Liu began his career as a fellow to Dr. George Eisenbarth where they studied autoimmunity with a heavy focus on type 1 diabetes. While trying to develop a vaccine for type 1 diabetes, they found a strong link between type 1 diabetes and celiac disease. This sparked Dr. Liu’s interest in studying celiac disease and its relationship to diabetes and other autoimmune diseases. Currently, he and his col-leagues are working on the TEDDY (The Environmental Determinants of Diabetes in the Young) study. Dr. Liu and Daniel Agardh are co-chairs for the celiac disease side of the study.

The TEDDY study follows 6,000 kids, who have a higher genetic risk of type 1 diabetes, from birth until 15 years of age. The purpose is to determine if there are certain “triggers” or causes for develop-ing celiac disease and type 1 diabetes in these children. This will help researchers better understand these diseases and aid in the development of new strategies to prevent, delay or possibly reverse celiac

disease and type 1 diabetes.

The TEDDY study is just one of the many studies going on around the globe; the hope is that each one will help further the understanding of celiac disease. It’s also important for doctors in the field of celiac disease research to work together and share knowledge. Dr. Liu stated: “Collabo-ration in any disease is important. It is the only way to get stuff done.” In terms of the programs at the Center, I am personally impressed with the psy-

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

Dr. Liu and his team help by work-ing with the Center’s psychologists to provide classes and counseling to both newly diagnosed patients and those who have been liv-ing gluten-free for 6 months or more. The goal is for children to transition to a 100% gluten-free diet with ease and without feeling isolated.

Dr. Liu recommends that anyone who suspects they have celiac disease be tested before removing gluten from their diet. The management for celiac disease can be different than that of an intoler-ance or food allergy so this testing is very important. If you are in or close to the Denver area, this center is a safe haven for those with celiac disease. The doctors and staff are ready and willing to help you in every way they can. <

deLight heroes

deCoding the linkdr. Edwin liu works to better understand the relationship between diabetes and Celiac disease

Dr. edwin liu, who works in the Colorado Center for Celiac Disease, is one researcher involved

in the TeDDY study, a project aiming to further understand type 1 diabetes.


GIVING BAcK

Large VoLume equiVaLentsConVersion CHart

metriC ConVersion

smaLL VoLume equiVaLents

dairy-free Whether you’re on a vegan diet, are lactose-intolerant or gave up cow’s milk for other health reasons, here are a few delightful substitutes for dairy in your favorite recipes.

CHeesesour Cream/yogurtmiLk butter/margarine

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

to bind to moistento LeaVen

Soy milkRice milk

Almond milkOat milk

Hemp milkCoconut milk

Pureed silken tofuApplesauce

Coconut yogurtSoy yogurt

Almond yogurt

Soy cheeseRice cheese

Almond cheese(Be sure to check the

label for casein - a milk protein)

Olive oilCanola/vegetable oil

Coconut oilApplesauce

use 3/4 cup oil for every 1 cup butter

2 tablespoons corn starch1 tablespoon flax seed + 1 tablespoon water 11/2 teaspoons tapioca starch + 1/8 teaspoon

xanthan gum + 3 tablespoons water

To replace 1 egg, use 1/4 cup pureed banana, pear, pumpkin, sweet potato,

or applesauce, plus 1/2 teaspoon of baking powder for leavening

2 tablespoons lemon juice (in wet ingredients) + 1 teaspoon baking soda (in dry ingredients)

1/4 teaspoon xanthan gum + 1/4 cup water1 tablespoon agar agar powder + 1 tablespoon water

Chill for best results

1 cup = 8 fluid ounces = 1/2 pint2 cups = 16 fluid ounces = 1 pint3 cups = 24 fluid ounces = 11/2 pints = 3/4 quart4 cups = 32 fluid ounces = 2 pints = 1 quart6 cups = 48 fluid ounces = 3 pints = 11/2 quarts8 cups = 64 fluid ounces = 2 quarts = 1/2 gallon16 cups = 128 fluid ounces = 4 quarts = 1 gallon

1 tablespoon = 3 teaspoons = 1/2 fluid ounce2 tablespoons = 1/8 cup = 1 fluid ounce4 tablespoons = 1/4 cup = 2 fluid ounces5 tablespoons = 1/3 cup = 22/3 fluid ounces + 1 teaspoon6 tablespoons = 3/8 cup = 3 fluid ounces8 tablespoons = 1/2 cup = 4 fluid ounces10 tablespoons = 2/3 cup = 51/3 fluid ounces + 2 teaspoons12 tablespoons = 3/4 cup = 6 fluid ounces14 tablespoons = 7/8 cup = 7 fluid ounces16 tablespoons = 1 cup = 8 fluid ounces

1 teaspoon = 5 ml1 tablespoon = 15 ml

1/4 cup = 60 ml1/3 cup = 80 ml

1/2 cup = 120 ml2/3 cup = 160 ml3/4 cup = 180 ml1 cup = 240 ml1 pint = 475 ml

1 quart = .95 liter1 gallon = 3.8 liters

Delight Gluten Free deciliousfoodrecipes - May-June 2015

Documents

Transcript of Delight Gluten Free deciliousfoodrecipes - May-June 2015