This gluten-free, raw bread recipe comes from David Minkoff. Enjoy with nut butter and jelly or mustard, turkey, and avocado, or in a tuna melt. Yummy!

INGREDIENTS:

Flaxseeds

Sesame seeds

Dried cranberries or cherries (optional)

Sunflower seeds (optional)

Salt, to taste

Cinnamon, to taste

DIRECTIONS:

1. Soak flaxseeds and sesame seeds (also dried cranberries or cherries) in water in a big bowl). (We don’t measure.) Sometimes we’ve added sunflower seeds.

2. Soak for 6-8 hrs in fridge or out.

3. Place in batches in a food processor with salt and cinnamon (we don’t measure) and grind until you achieve the consistency you like.

4. Then spread on dehydrator shelves.

5. Turn on dehydrator for 12 hrs.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

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.

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.

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.

Currently a popular method of celiac testing is a blood test, but some people with celiac disease can get blood testing multiple times and the results will nevertheless be negative. In fact, this method is inaccurate 80 percent of the time, according to Dr. Datis Kharrazian, Blood Chemistry Seminar instructor and the formulator for Apex Energetics, Inc. supplements.

According to researchers, blood testing is inaccurate due to the fact that the autoimmune response doesn’t occur in the blood stream, but in the small intestine, as the immune system attacks this organ’s absorptive finger-like structures called villi which line the inside. Thus, for the sake of reliability, it’s been stated that testing should be focused on the gut. It turns out that the immune cells which surround the gut also can be located in large numbers in the stool, making a stool anti-gliadin antibody test a reliable alternative to blood testing.

Stool testing may not only more accurate than blood testing, it can also be more convenient. One doesn’t need a doctor’s prescription for the test, which can be conducted in the privacy of one’s own home with an online-ordered kit from EnteroLab, which according to its website, is “a registered and fully accredited clinical laboratory specializing in the analysis of intestinal specimens for food sensitivities.” Enterolab offers the Anti-Gliadin Antibodies Stool Test as well as additional tests which may be ordered which may be important diagnostic tools for celiacs or gluten-sensitive people.

The anti-gliadin antibodies stool test, so easily available to the public, is a great stride forward for the celiac community. Talk with your health care provider today about this alternative to celiac blood testing.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Anton Health & Nutrition: Test, Don’t Guess: The Importance of ACCURATE Gluten Testing http://www.antonnutrition.com/2010/01/4249.html

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.

Dr. Wakefield’s work has been discredited over the past several years, and ten of the eleven doctors who were involved in the study have removed their names from it. The Sunday Times reports that Dr. Wakefield “changed and misreported results” in his research, according to “confidential” medical documents and interview with witnesses.

Dr. Wakefield’s study was published in February 1998 in The Lancet medical journal, causing widespread concern among parents that the MMR vaccine—for measles, mumps, and rubella—was linked to autism. According to The Sunday Times, the impact of the article was “extraordinary,” with vaccination rates decreasing from 92% to less than 80%, while “herd immunity” from measles occurs when 95% of the population has been vaccinated.

After a British journalist, Brian Deer, published the results of his investigation calling Wakefield’s study an “elaborate fraud,” Wakefield denied these allegations as false in an interview on CNN with Anderson Cooper. Wakefield continues to stand by his findings, saying that the results have been replicated in studies in five other countries and that Deer has received financial support from a pharmaceutical company. Check out the link below to see the interview yourself.

CNN Video Clip

Tina Turbin

www.GlutenFreeHelp.info

b.a.

According to the Canadian Celiac Association, DH is “a blistering, intensely itchy skin rash.” It’s usually symmetrical in shape and is most commonly located on the elbows, knees, buttocks, and upper back. According to the American Osteopathic College of Dermatology (AOCD), people can experience the rash on other parts of the body and severity can vary.

Celiac patients with DH also often experience mild or no gastrointestinal issues, although villous atrophy (damage to the villi of the lining in the small intestine) will most often be present.

The AOCD describes the basic DH cycle, which usually consists of a burning feeling on the affected area, followed by water blisters which tend to get scratched off, followed by scabbing and healing, which takes one to two weeks, then a new outbreak of these bumps or blisters. According to the AOCD, “DH is a lifelong condition, but remission may occur in 10 to 20 percent of patients.”

For a diagnosis, usually a skin biopsy is performed and sometimes some blood testing. And the treatment? The gluten-free diet, of course, although drug options are also available to suppress symptoms.

With an increase in awareness about DH among the public as well as in the medical community, we can look forward to a higher diagnosis rate and better long-term health among celiacs.

Tina Turbin
www.GlutenFreeHelp.info

b.a.

With regard to genetics, the CCA points out that more than 97% of celiac patients have the genetic markers HLA DQ2 and/or HLA DQ8. Celiac disease is now known to be a hereditary disease. The CCA tells us that “first-degree and to a lesser extent second-degree relatives are at higher risk of having unrecognized celiac disease.”

Next, is the environmental “trigger,” as Dr. Alessio Fasano, professor of pediatrics, medicine and physiology at the Center for Celiac Research at the University of Maryland School of Medicine, calls it. This is gluten, a protein found in wheat, barley, and rye.

According to the Canadian Celiac Association, sometimes severe physical stressors can also trigger the immunologic reaction to gluten that is characteristic to celiac disease. Such sources of stress include pregnancy, infection, surgery, or even severe emotional stress.

In his article, “Surprises from Celiac Disease,” published in Scientific American, Dr. Fasano describes a different triad of factors involved in the pathogenesis of the disease. The first two factors are the ‘’trigger” of gluten, which sets off the immune response, and the genetic predisposition, as previously described. Fasano proposes that “other genes are likely to be involved as well, but these additional culprits may differ from person to person.”

The third factor, according to Fasano’s research is an “unusually permeable gut.” Fasano’s research regarding this third factor of pathogenesis offers hope of new prevention and treatment methods. He says, “Treatments that reduced leakiness could potentially ease not only celiac disease but also other autoimmune disorders involving unusually permeable intestines.”

This research into the leaky gut of celiacs can explain a question that has been perplexing researchers regarding the disease’s pathogenesis: Why do some people not develop celiac disease until later in life? According to Dr. Fasano, this issue could be associated with the microbes in the digestive tract. Should this prove true, we may be able to prevent or treat celiac disease with probiotics.

Miranda Jade Turbin

www.GlutenFreeHelp.info

b.a.

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.