Apple pie is a classic dessert, perfect for any special occasion or holiday. This gluten-free, grain-free version is made from raw ingredients and is dairy-free. Make sure to top it off with some delicious dairy-free Coconut Whipped “Cream.”

Step 1: Pecan Crumble (Prepare first.)

INGREDIENTS

1 ½ c pecans (pieces or whole)

2 tsp honey

1 ½ tbsp cinnamon

1 ½ tbsp carob powder

½ tbsp date sugar

DIRECTIONS

1. Grind ingredients in a food processor until finely textured, but don’t overgrind or else they’ll release too much moisture (about 15-2o seconds grinding depending on equipment).

2. On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible.

3. Dehydrate for 4-5 hours.

4. Reserve crumbles for later use.

Step 2: Apple Piece Sauce

INGREDIENTS

½ tsp clove, ground

2 tsp cinnamon

¼ tsp allspice

2 tsp vanilla extract

½ c cashews, soaked 3 hrs

1 tsp orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.)

¼ tsp cardamom

¼ c currants (or raisins)

¾ c water

1tbsp agave (or date paste)

½ tsp salt

DIRECTIONS

1. Using a very high-powered blender, blend all of the above until very smooth.

2. Keep the mixture reserved in the blender for later use.

Step 3: Coconut Whipped “Cream” (Prepare third.)

INGREDIENTS

3 medium young Thai coconuts, meat only (3/4 to 1 c meat total)

½ c coconut oil, firm

1/8 c agave

2 tbsp vanilla extract

1/4 tsp salt

DIRECTIONS

1. Blend all the ingredients in a high-powered blender until very smooth.

2. Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.)

Step Four: Apple Filling (Prepare last.)

INGREDIENTS

4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum)

½ tsp sea salt (brings out the sweetness)

1 tbsp lemon juice

DIRECTIONS

Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces to a chunky consistency.

Step Five: Apple Pie Assembly

1. Re-blend the apple pie sauce on a continuous run for 1-1 ½ min. to warm the mixture.

2. While blending, in a serving casserole dish (1-c size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble.

3. Spoon 2-3 tbsp of the crumble over the apple.

4. Add a dollop of the Coconut Whipped “Cream” over the center of the crumble.

5. Garnish the dish with some chopped fresh mint or some nutmeg!

Enjoy!

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

In making a kitchen safe for celiacs, I recommend purchasing a new toaster specially designated for gluten-free use, which can be invaluable in avoiding cross-contamination. But what about when you’re traveling or eating over at someone’s house?  Now you can avoid cross-contamination with an innovative product called Toast-It Reusable Toaster Bags, which are convenient not only for toasting but for grilling gluten-free foods.

The bags are Teflon® and 100% non-stick. You can use them for heating up all sorts of foods, such as sandwiches, burgers, pizza slices, and garlic bread, in toasters and toaster ovens and on grills. Each bag is reusable up to ten times and comes two to a package.

Follow the link below to order a package:

http://www.glutenfree.com/index.cfm/manufacturer/IMCG/959069-___-Toast-It-Bags.html

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

I like to make these at barbecues and in place of French fries as a healthier alternative. They are gluten-free and grain-free. They also make a great side dish.

INGREDIENTS:

½ c orange juice

¼ c oil

(optional) ½ tsp of:

ground ginger

garlic

salt

pepper

Cayenne pepper to taste (optional)

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Combine orange juice and oil and reduce by simmering over the stove.

3. Add seasonings.

4. Thicken over the stove. Add cayenne pepper if you’d like.

5. Cut sweet potatoes into “fries.”

6. Bake approx. 25 mins on a greased dish. Toss halfway through with ingredients.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

According to a news article on Medscape Today, the incidence of celiac disease (CD) has markedly increased over the past three decades, by even as much as four times, and studies are showing the incidence may actually be higher than 1% of the population, which is the current estimate.

According to Medscape, the Mayo Clinic has confirmed increase in CD incidence, which was reported in Discovery’s Edge, the Mayo Clinic’s research magazine. Joseph Murray, MD, and colleagues analyzed stored blood samples from Air Force recruits in the early 1950s for gluten antibodies. With approximately 1% of today’s population celiac, it was assumed that 1% would be positive; it turns out the number of positive results was far smaller, indicating that CD was “rare” in the early 1950s, according to Dr. Murray.

Dr. Murray and his colleagues compared their results with two more recently collected sets from Olmsted County, Minnesota, with the conclusion that, according to Medscape, “CD is roughly 4 times more common now than in the 1950s.” Dr. Murray says that the increase has affected young and old people and suspects the marked increase is due to a pervasive change “from the environmental perspective.”

As alarming as the statistics are regarding the increasing rate of CD, celiac expert Dr. Ludvigsson, MD, of the Karolinska Institute and Orebro University Hospital in Sweden, tells Medscape that the methods of diagnosing celiac disease are improving. For those who test positive for the disease, the only method of treatment is a gluten-free diet, a simple and effective treatment, although it can require some challenging lifestyle adjustments. In the future, we may see other treatments such as gluten-digesting enzymes or even the genetic modification of the structure of gluten in wheat so that it will not generate an autoimmune reaction in celiac patients.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Medscape Today: Celiac Disease Diagnosis Up 4-Fold Worldwide

http://www.medscape.com/viewarticle/726127

What a delicious springtime treat! This recipe comes from Laura Waldo, author of the blog, Living Gluten and Grain Free (http://ourplacelivingglutenfree.blogspot.com). Make some extra strawberry filling and serve it as a parfait, topped with whipped cream and some fresh strawberry slices, in stylish glasses.

Serve it for dessert after having this amazing recipe! Flank Steak with Chimichurri sauce

Strawberry Filling

INGREDIENTS:

2 c fresh organic strawberries, tops removed, sliced

1 c raw cashews

2 tbsp gluten-free vanilla extract

½ c raw honey

1 pinch sea salt

1 c coconut oil, melted

DIRECTIONS:

1. Place all ingredients into a blender in the order listed and blend until smooth and creamy (approximately 3 mins).

2. Carefully pour into your favorite cooked pie crust and refrigerate for at least 3 hours before serving.

Laura’s Favorite Grain-Free Crust

Laura’s favorite grain-free crust was developed by Dr. Bruce Fife. She says this fast and easy pie crust doesn’t require a mixer or food processor and makes a perfect 9-inch pie shell.

INGREDIENTS

½ c sifted coconut flour

½ c almond flour

2 eggs

½ teaspoon raw honey (optional)

¼ c butter, melted

¼ tsp sea salt

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whip the eggs.

3. Add all other ingredients and mix until well-incorporated.

4. Using your hands, press dough into a 9-inch pie plate forming a crust.

5. Pierce pie shell all over with a fork, or use pie weights if desired.

6. Bake 15 mins, until the edges start to brown.

7. Remove from oven and cool.

Thanks again to Laura Waldo, author of the blog,

http://ourplacelivingglutenfree.blogspot.com

Tina Turbin

www.GlutenFreeHelp.info

k.m.

For a fun family night make hamburgers and it is a treat for the whole family! Make them as spicy as you like.

INGREDIENTS:

Enough ground beef for 4 medium sized hamburgers.

1/4 onion chopped up very small.

2-3 tbs (depending on how spicy you like your food) Cajun Choice blackening spice.

DIRECTIONS:

Put all meat into a mixing bowl (make sure your meat isn’t frozen at all!)

Add onion and mix well.

Add all of the Cajun choice blacking seasoning and mix well.

Divide the meat evenly and make 4 round burgers. Make sure burgers aren’t too thick or else you will have a hard time cooking them. When you cook burgers they get thicker naturally so you can make them pretty thin.

Heat in a pan over medium heat about 1tbs olive oil.

Once oil is warm add all hamburgers.

Cook for 2 min on medium heat on 1st side.

Flip all burgers onto the other side and cook on medium heat for another 2 min.

After this turn your heat down to low and let the burgers cook through.

Cooking the burgers on high on both sides will trap in the flavor and make your burgers juicier.

If you are really into spicy food like me you can sprinkle some more of the blackening spice on top of the burger after you flip it onto its second side.

Depending on how thick your burger is and how you like your meat (medium, medium rare, etc) the time will vary.

If  you are new to cooking and aren’t sure take one of the burgers off onto a plate or cutting board and cut into it from the center to one of the sides. this way you can check to see how pink it is in the inside.

Make sure all your burgers are the same thickness so they cook evenly.

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

A salad staple in my family, balsamic and oil dressings are easy to make and good for you too. Try with this amazing lamb chop recipe for the main course

INGREDIENTS:

1 sprig fresh oregano

1 sprig fresh thyme

1 c olive oil

¼ c balsamic (or red wine) vinegar

DIRECTIONS:

Combine and enjoy.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

After mom Betty Lou Carrier read Sugar Blues by William Dufty and took to heart the book’s preaching that “sugar causes disease,” her life took a turn.  Little did she know that her newfound commitment to eliminating sugar from her family’s diet would end up with a 104,000 square -foot facility, 80 full-time staff, and the opportunity to work side by side with her two sons.

It all began with some experimentation in the kitchen, as Betty Lou sought to make sugar-free treats for her kids to take to school. She had never created recipes before, but after throwing some ingredients together, she found that she had created a delicious treat, loved by kids and grown-ups alike. Now the company offers a wide array of not only sugar-free but also various dairy-free, lactose-free, vegan, and gluten-free foods.  They recently came out with a new gluten-free protein bar, which comes in four flavors.

What Betty Lou first created in her kitchen was the forerunner of her company’s most popular item, Betty Lou’s Nut Butter Balls, which are gluten-free and come in a variety of flavors, including Peanut Butter, Almond Butter, Coconut, Cashew, Spirulina, and more, with an average of 9.15 grams of protein packed in each 1.4-oz. one. Their current ball shape comes from Betty’s Lou’s original use of an ice cream scoop to shape the treats before rolling them by hand with nuts.

Another high-quality gluten-free product Betty Lou’s offers is Low Glycemic Designer Protein Shakes, which are offer 20 grams of protein per serving. The shakes are free of lactose, gluten, sugar, soy, and hormones, with the protein source being milk and rice proteins. The shakes are high in fiber and sugar, contain vitamins and minerals, and are made with a digestive enzyme and probiotic blend. The three flavors of Chocolate, Vanilla, and Orange Cream mix instantly in water. Such a product is valuable for gluten- or lactose-free athletes looking for a protein boost or as a meal replacement shake for people looking to manage their weight.

The most recent release by Betty Lou’s is the Organic Just Great Stuff Bars, which come in four flavors, Organic Superberry Acai, Fruit & Veggie, Chocolate Dream Greens, and Cacao Acai Bar. The bars are certified organic, full of antioxidants, vegan, and gluten-free with protein supplied from organic rice protein and cashews. The bars are also rich in antioxidants; the Organic Cacao Acai Bar has an ORAC Antioxidant value of 34,100, as tested by the credible laboratory Brunswick Labs.  The ingredients are also unique and nutritious. For instance, the Chocolate Dream Greens Bar has “organic freeze-dried spinach, sprouted broccoli, kale and carrot, and whole foods like bananas, raisins, dates and cashews,” according to Betty Lou’s website.

According to Betty Lou’s son John, the facility is thoroughly washed out between every production as well as tested often for gluten content. Betty Lou’s is proud to create top-of-the-line “private label” products for doctors, nutritionists, and other companies by utilizing their team of scientists and researchers. John said that two of the private label products they created were named in the Top 5 Best Bars in Food Engineering Magazine.  According to John, in their latest third party audit of their facility, which was conducted to check their “good manufacturing” practices and procedures, resulted in a rating of 97%– the “Best in the Food Industry.”

“We go all out to keep our consumers safe, while enjoying a delicious, gluten-free performance snack from Betty Lou’s,” John says.

As awareness about gluten and celiac disease increases, more and more food companies are committing themselves to serving the gluten-free community. Betty Lou’s, Inc. stands out as one of these companies, which with its variety of gluten-free, nutritious snacks, has made living gluten-free easier for the gluten-free community.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resources:

Betty Lou’s, Inc. http://www.bettylousinc.com

Nut Butter Rice Crisps

This is fun, easy, and absolutely loved by people of all ages. Kids have fun making this and you can add variety. Terrific snacks for your child’s lunchbox!

INGREDIENTS

1 cup creamy nut butter (peanut, almond, etc.)

½ cup room-temperature honey (or ½ cup honey and ½ cup maple syrup)

Gluten-free rice crisps (¾ cup to 1 cup)

1 tsp vanilla

DIRECTIONS

1. Mix all in a bowl, and if it’s not sticky enough, roll with your hands into a ball, then add more nut butter. You can add more honey, but it will be sweeter.

2. Roll into 1-inch balls and place on a cookie sheet.

3. Place in the freezer for 30 minutes.

4. Remove and store in Ziploc bag. They can be kept either in the fridge or in the pantry, where they will stay softer.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

According to the Canadian Celiac Association (CCA), this treatment is “a STRICT GLUTEN-FREE DIET FOR LIFE.” DH patients may also use the drug Dapsone to suppress their symptoms.

As the autoimmune reaction of celiac disease is triggered by ingestion of gluten, it’s important to completely eliminate this substance from the diet. This will heal the damage to the small intestine’s villi, the finger-like absorptive fingers that line the wall of this organ, which will  allow patients to better absorb the nutrients in their food and will “reduce the risk of developing many of the complications of untreated celiac disease,” according to the CCA.

The CCA recommends that celiac patients work with a qualified nutritionist who is knowledgeable about celiac disease “for nutrition assessment, education and follow-up.” Also, regular visits with your doctor is recommended as well as participation in a celiac support group.

With an increase in celiac research, we may have other treatment options to look forward to in the future, such as probiotics or gluten-digesting enzymes, but for now going gluten-free is all we have.

Miranda Jade Turbin
http://www.GlutenFreeHelp.info
b.a.