Pumpkin breakfast muffins

Its moving from smoothie to decidedly not-smoothie-for-breakfast weather and I have started up my quest for more interesting breakfast options. I have been throwing beets and carrots into breakfast bars, breads, and loafs as a way of upping the fiber and adding a little sweetness - not to mention terrifyingly awesome hues to my morning snack.

This batch was a little hodge-podgey. The batter was looking rather dry, so I added some applesauce last minute. It helped with the flavor and texture, but the final muffins took a long time to bake - though their centers remained very moist.

Pumpkin breakfast muffins

The wet team
3/4 cup water
3 tbsp psyllium husk (you could use flax seed meal if you like)
3/4 cup oil
2 eggs
1/2 cup dates chopped
1 cup apple sauce
1/2 cup maple syrup

The dry team
1 cup almond meal
1 cup millet flour
1 cup brown rice flour
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp mace
1/2 tsp ginger
1/2 tsp allspice
1/8 tsp coriander

The stir-ins
2 cups chopped fruits & veggies (beets, apples, oranges, cranberries)
1/2 nuts/seeds + 1/4 cup for topping the muffins (pumpkin seeds, sunflower seeds)

1. Combine the wet ingredients and mix well.
2. Slowly add in the dry ingredient in batches, scraping down the sides of the bowl.
3. With the mixer off, stir in the fruit and nuts.
4. Dish into muffin tins and top with additional nuts.
5. Bake at 350F for 45-1 hour.
6. Enjoy your super high fiber muffins that don't taste like cardboard!

LivingSocial Gluten Free Deal

Glutenfreely.com is having a $50 for $25 promo on LivingSocial.com, if you are into that sort of thing. Go forth and save money on over-priced packaged goods.

New favorite hard cider - Clos Normand

This is my hands-down new favorite beverage. (That's right, its trumping all other gluten-free alcoholic beverages!)

Clos Normand Brut is now at the tippity-top of my favorites list.

It is everything I want an alcoholic cider to taste like. Dry, dry as a bone. If you have peeped my thoughts on gf beer, you know that my biggest complaint is that they are too sweet. They taste more like wine than beer, and often the carbonation is small and not really at full capacity.

It smells a bit smoky and of apple juice, not like floral apple orchards. The taste is much milder, mellow, and almost light. There is no hint of smoke in the flavor and the finish is very clean.

Crunchmaster crackers

I received some Crunchmaster products free over a month ago. I have been late to the game in reviewing them, but here goes. The 7 Ancient Grains were solid snacking crackers. They claimed 7 grains, though I think flax and sesame are categorized as "seeds" not grains, but I digress. Their crunch is loud, and consistent with a rice cracker, but the flavor is slightly more complex, and the finish isn't as sweet as traditional rice-only rice crackers. My favorite part was that they were well balanced in the salt department, not too much, but not too bland either, thus escape the fate of many a dull gf cracker.

 The other package was of the Multi-Grain Crackers.

These contained oat flour. I do not eat oats, gluten-free or otherwise. So I handed them off to a gluten-eating mouth, which reported that they were good and not too-cheesy. (No Smartfood like white paws post snacking did appear)

I miss gluten

I am having one of those rare days, a day that I thought I was done with having. I miss gluten.

It is not so much that I miss a particular food, but I miss not being able to just grab something to eat without having to think, worry, check, and ask a zillion questions to make sure I CAN have it.

I know these days happen from time to time, I just sort of hate it, but I know there are a ton of others out there hating along with me. Our fingers (and the fingers of our friends) are crossed hoping for the day when going out to eat is a celebration rather than an ulcer-inducing stress-fest.

I have a giant list of places I would go to, things I would eat, a lot of street food for sure! I still have a lot of hope on this front. Hope for no weird stomachaches, hope for having my skin behave somewhat normally, hope for pizza and beer! There is a lot of hope in the mix of this sad, hissy-fit of a day.

Occupy No Gluten Required

I got into one of those great conversations today that made me want to share it with the world. It was about the occupy movement, which as of this weekend, is now international.

It also got me thinking about the connections between Celiac Disease and the current conversations happening at and around Occupy

-Funding for disease research is dictated by drug companies. 
Disease research functions a lot like our currently lobbyist system, where the deepest pocket, or perceived deepest pockets drive what gets funded and researched. Barring a celebrity fund raising for a disease, only diseases with giant potential financial gains are focused on. There are lots of drug options for erectile dysfunction, not so much for hard to detect autoimmune diseases with actual co-morbidity, and life-threatening side-effect stats.

-In the United States, we treat the ability to have access to socially and culturally appropriate foods as a privilege, not a right.
In Italy, Ireland and Sweden, there are programs that enable people to purchase gluten-free substitute foods at a lower costs - comparable to gluten-filled products because eating what YOU deem food is important. Celiac Disease is treated like what it is, a disease, not a choice, where only wealthy persons with access to specialty grocers or the internet with a secure shipping address, have the ability to eat the foods that they feel are appropriate for them.

-Access to medical care is considered a privilege, not a right
11 years is still the average rate of diagnosis of Celiac Disease in the United States - this is IF you are so lucky to have health insurance, good health insurance, that will pay for the specialists and tests. Who is able to have care, and find out why they are in pain and often suffering from several of over 300 symptoms, is not in the control of us, the people.

-There is no legal definition or protection around the consumption of items labeled "gluten free"
There have been two federal-level attempts for a legal definition of "gluten free". Companies have highlighted the "____-free" marketplace as a trend that is bringing in a lot of money. This money is great for companies, but for those who MUST avoid certain foodstuffs, not having a consistent definition of what gluten-free is and is NOT, often means people are taking a risk with their health and well-being when purchasing a processed good. The USDA and FDA are not protecting us, the citizens who have a right to know what is and is not in our food.


If you are interested in learning more, continuing conversations, and getting involved, there are lots of ways to support the protesters and the idea(l)s of democracy.

A friend has created a website to collect demands and track popularity.
Occupy Against Big Food, which is happening 10/29.

Talking about it.
Talking about what is happening is making a difference. It is entering into discourse with friends, family members, co-workers and strangers, about what is going on and how you feel about your democracy. It is a huge step. By talking about it, I learned that the Occupy Boston, that I walk by every day, does not need food right now, but is in need of other supplies for the library they just started.

Let the occupying of comments commence!

Gluten Free Awards

Its time for the second annual Gluten Free Awards.

Go forth and nominate my dear readers.

PS - I have been cooking up a storm. I have smoked cinnamon roasted celeriac, onions, and carrots over chicken polenta for lunch. I just haven't been so awesome at posting. In the true spirit of Columbus Day, I shall work hard to invade your home, call it mine, and plunder some great recipes. (Hopefully you have all had your smallpox vaccines)

Gluten-free job posting

I received this pretty nifty job posting via Healthy Villi. I cannot speak to anything about the organization - but its founding member Melinda Dennis was my nutritionist when I was first diagnosed and she is awesome.

Paid Position Opening for the Healthy Villi
Looking for self-starting, highly organized person who works well with people, to serve as Program Manager working directly with the president. The following skills are necessary: computer & web skills, and some knowledge of Celiac Disease and Gluten Intolerance.

Specific areas of responsibility would include:

Meeting organization (including monthly Board meetings, thrice annual membership meetings, and biannual New England Celiac Conference)

Management of volunteer solicitation and placement

Membership updates

Newsletter creation oversight

Web updates (see our website at www.healthyvilli.org

Some bookkeeping (such as recording donations, bank deposits, etc)

Expectations are 12-15 hours per week for $25 per hour.  If interested in learning more or applying, please email your resume and introduction of yourself to info@healthyvilli.org .

what is in a name, or a flour mix

Mr. Keller apparently has not been reading my rage as of late. Its cool, I can specialize my dislike for just him. Cup4Cup is the French Laundry papa's new retail market endeavor - a gluten-free flour blend for $19.95 for 3lbs. So let's see, where to start.

1. $6.65lb for ingredients that cost less if you purchase them individually
2. Not organic, local or special in any other than, LET ME SLAP A NAME ON IT AND UP-CHARGE
3. Contains dairy - which sucks if you are at all trying to figure out what your body is reacting to. And it also contains milk powder is nasty (its dried, soured milk. I have running water, refrigeration and am not camping, I desire this about as much as MREs).
4. Is a product that does not do anything "new" and is in no way more useful than any other bs, overpriced, packaged flour mix out there.
5. I firmly do not believe that one flour blend will/can replace all gluten-free substituting needs. Even if this one "could" can we discuss the gross lack of any form of fiber?!

I will continue to mix my own blend of flours, starches and gums, at more reasonable prices, thank you very much.

sometimes you feel like a nut

Today's Jezebel piece, When Everyone Things Your Deadly Allergy is Just a Fad is interesting, thought not surprising. Bullying people who are different? Who would have ever guessed?!

Let me just stop for a moment and point out that peanuts are not technically nuts, but legumes. I do this not to be snide, but as an interest counterpoint to some of the rather nasty commentators who are venting their frustrations about how they do not believe people should be able to use the word "allergy" if they need/want to avoid a food.

Those of us throwing around the American Standard English, engage in slang, abbreviations, slight-means and bastardizations all the time. We also change how we talk depending on who we are talking to/with.

I do not go around saying PEANUTS ARE LEGUMES, YOU ARE LYING, YOU ARE LEGUME-ALLERGIC! I know what people mean, and more importantly, food prepares, packagers and servers know the shorthand and common misnomers that people use to describe those who go into anaphylactic shock if they consume Arachis hypogaea.

I have mentioned before that I often will use "gluten allergic" to quickly expedite explanation and ordering at restaurants - especially now in Massachusetts, where the new allergy bill has passed. I have found that "I have celiac disease, an auto-immune disorder that makes me intolerant to gluten" is way too many words, confusing, and rarely gets the point across in a fast-paced restaurant and kitchen. Its also a lot easier to tell a friend without having to go into hand-puppetry of intestinal linings. (Oh you know I make villi with my fingers)

So, in light of the fact that even when people use the term "allergic" people still don't believe him/her, I think we have a bigger problem than who can or should be using the term. Why is the default response that people are lying, wanting attention or hypochondriacs?