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.

I am often asked by my readers and radio show listeners how I manage to stay energized and stress-free with my busy work schedule. I’m not going to lie to you—it’s pretty tough. Over the years, I’ve figured out, though, that the secret to feeling good is taking care of yourself. I depend on a well-balanced diet, healthy supplements, and exercise to keep me going during the day. That’s why when I heard about gluten-free RelaxZen products, which are designed to promote emotional and physical well-being without drugs and caffeine, I knew I had to give them a try.

I tried both the Day and Night formulas, which are the two most popular RelaxZen products. RelaxZen Day contains herbs, vitamins (including Vitamins B6 and B12), and amino acids. This formula made it easier for me to concentrate on my work and kept me perky even in the late afternoons when I tend to slow down.

Since RelaxZen Day was such as success, I tried RelaxZen Night. I don’t suffer from any sleep problems, but after a busy day, it can be hard to unwind and get myself in “sleep mode.” I have been taking the Night formula as I get ready for bed and have found that I’m much more inclined to go straight to sleep, instead of thinking about the day that just passed and the next one to follow. I wake up feeling refreshed after a deep, peaceful sleep.

In an age where there are tons of caffeinated, sugar “energy drinks” to give people a quick buzz that later makes them crash, it’s refreshing to find a company like RelaxZen which gives its customers health and happiness-promoting products and does this without gluten. If you’re stressed out, need a pick-me-up, or are having trouble sleeping, I’d go the RelaxZen route and see what this company is capable of doing for you.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

RelaxZen: RelaxZen for Every Day http://www.relaxzenshots.com/daynight

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.

Sun and colleagues looked at the role of vitamin D receptors in the colons of mice and found that pathogenic microbial strains of Salmonella were more destructive in mice without vitamin D receptors. These mice had more inflammatory molecules, lost weight faster, and their risk of death was higher than in other mice. The published study in the American Journal of Pathology suggests that the vitamin D receptor plays a key role in fighting bad bacteria “by binding the inflammatory molecule NF-Kappa B and keeping it from activating other inflammatory molecules,” according to the UPI article.

We have a largely mutually beneficial relationship with our gut’s flora, and Sun’s research is helping to clarify how these microbes function so that we can utilize this understanding in the prevention of diseases which may be caused by inflammatory responses in the body affected by “bad” bacterial invaders. With scientists linking vitamin D and its receptor with various diseases, Sun’s research is a welcome clarification of this relationship, although much more research will be necessary in this area.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

United Press International: Key to Gut Functioning http://www.upi.com/Health_News/2010/07/08/Vitamin-D-Key-to-gut-functioning/UPI-79521278621244/

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.

Just because a grain is supposed to be “naturally” gluten-free, doesn’t mean that it is!

Gluten is a protein found in the grains wheat, barley, and rye, and is inherently lacking in grains such as oats, buckwheat, quinoa, millet, soy, sorghum, flaxseed, rice, and amaranth seed. However, a study tested 22 of these “naturally” gluten-free grains, and 7 of them had a gluten amount higher than 20 ppm, which would disqualify it from being labeled as gluten-free under the proposed FDA guidelines. One type of soy flour tested had nearly 3,000 ppm of gluten, two millet flour products had an average of between 305-327 ppm, and the sorghum flour had a mean average of 234 ppm. Four of those seven products didn’t have allergen advisory statements.

Why is this? Most likely due to cross-contamination during processing and because companies aren’t testing their final products for gluten.

According to Dr. Mercola of http://mercola.com, several autoimmune disorders, not just celiac disease, can be “significantly improved by avoiding grains,” and eliminating grains from your diet can also decrease your risk of heart disease, high cholesterol, Type 2 Diabetes, and cancer.

This is due to the fact that, as Dr. Mercola explains, “grains and sugars are inherently pro-inflammatory and will worsen any condition that has chronic inflammation at its root – and not just inflammation in your gut, but anywhere in your body.” In his experience, about 75-80% of all people benefitted from going grain-free.

If you decide to continue eating inherently gluten-free grains, look for grain products that are certified gluten-free by such organizations as the Gluten-Free Certification Organization (GFCO).

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Resource:

Mercola.com: Beware: ‘Gluten-Free’ Foods are Often Contaminated http://articles.mercola.com/sites/articles/archive/2010/08/03/glutenfree-foods-are-often-contaminated.aspx

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.