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‘What’s with Wheat’ is a MUST SEE Documentary

“Food and medicine are not two different things: they are front and back of one body. Chemically grown vegetables may be eaten for food,  but they cannot be used as medicine.” ~ Masanobu Fukuoka

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In September 2016, I wrote a blog post “Oh Gluten, why do I not eat you so“. I do not have Celiac Disease but have chosen to exclude gluten (for the most part) from my diet. My article was a tongue-in-cheek review of societal perceptions when it comes to those of us who are ‘gluten intolerant’ and/or choose to exclude gluten from our diet.

For those living with Celiac Disease, gluten is a very serious matter.

The Canadian Celiac Association defines gluten as follows:

“Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.”

‘Gluten intolerance’ is misunderstood and, at times, ridiculed because of a limited  understanding of what is happening in the food system, where food comes from and how it is grown, harvested and subsequently processed.

Although I have read research and books upon books on gluten, non-Celiac gluten sensitivity (a term used to describe the “clinical state of individuals who develop symptoms when they consume gluten-containing foods and feel better on a gluten-free (GF) diet but do NOT have Celiac disease“) and other related conditions that are alleviated by excluding gluten from one’s diet, this radical documentary about the current state of wheat and the havoc it is wreaking on our bodies as well as the apparent rise in wheat intolerance is a MUST SEE for believers and skeptics alike!

Nutritionists, scientists, and farmers all discuss the following issues:

  • why wheat has become a major problem and
  • how today’s food production practices have led to a surge in gluten intolerance
  • ‘Leaky gut syndrome’ and what is really happening in the gut
  • the importance of the human microbiome and why it is rapidly changing (not for the better) as a result of the typical North American diet
  • how the gluten protein molecule interferes with the production of important hormones, and
  • why autoimmune issues are steeply rising

 

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The entire documentary is available on Netflix in Canada and in the United States. This is the direct link to “What’s With Wheat?” on Nexflix

 

~Grow~Share~Thrive~

 

Features photograph courtesy of Pexels.com

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Who needs Noodles when you have Spaghetti Squash

My Squack’n Cheese Comfort Food Recipe

October is all about simple, comfort foods that are just good, ‘clean’ fun.

I hope that you have had a chance to download and check out my first ever eBook, “Top 5 Desserts”, featuring the 5 most raved about no dairy, no flour, no refined sugar desserts from Recipes of My Home.  This book is for the whole family – ice cream, cake in a cup, lemon tart, strawberry pie AND chocolate coconut balls!

Just in case you haven’t, download it here. It’s Free and you don’t even need to share your email. My mission is to spread the word about #realfoodistheingredient. Although it would be great if you followed Recipes of My Home (just fill in the pop up form in the bottom right corner of your screen) as I have a lot more great gifts and ideas coming soon.

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By following Recipes of My Home, you get the latest blog posts directly to your inbox.

Once you have the eBook in your hand, you can make a delicious dessert to go with your Squack ‘n Cheese. As far as I am concerned, dessert is always in style and on the menu, especially when it has no refined sugar, flour or dairy. I know that you will find a dessert or five you will love.

In the mean time, I have been busy testing simple, nourishing recipes over the last little while and posting some pictures on Instagram. It is now time to serve up the recipes.

Squack ‘n Cheese is my version of Macaroni and Cheese, which I love and used to gobble by the box slathered with ketchup.

Roasted spaghetti squash keeps well when refrigerated for up to a week, or frozen for up to 3 months.  This means that you can make the spaghetti squash ahead of time and use it as needed for a quick, healthy supper any time of the week. Heat and serve – it doesn’t get any easier then that.

Recipe

serves 2

Ingredients

1 medium spaghetti squash

1/2 cup water

1/2 cup nutritional yeast (available at your local health food store in the bulk bins)

pinch of fine sea salt

1 teaspoon of olive or avocado oil

2 to 3 Brazil nuts

Add your favorite topping

How To

A video is worth a thousand words. I really like this 4.5 minute video on how to roast a spaghetti squash and get those ‘noodles’ onto your plate. It is well worth watching.

  1. Preheat the oven to 400°F: Preheat the oven while you prep the squash.
  2. Slice the squash in half: Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail.
  3. Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Why not roast the seeds for a healthy snack.
  4. Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
  5. Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it – the water helps the squash steam and become more tender.
  6. Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes.
  7. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. Taste it – if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
  8. Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
  9. Serve the squash: Serve the squash immediately or let it cool before freezing it.
  10. Dress it up: drizzle with avocado oil or olive oil, sprinkle on nutritional yeast and salt, combine. Finish off by grating Brazil nuts over top. I like to use grated Brazil nuts as ‘cheese’. Or, whip up  and serve with some Hummus to give it that extra ‘cheesy’ taste and texture.
  11. Add your favorite topping. Try this Bruschetta or even this Salsa.

Please Enjoy and let me know how yours turned out.

 

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Make Awesome Hummus Today with this Easy Recipe & Put it on Everything

When eating plant-based foods, hummus is an absolute necessity. Why? Because it goes with everything and makes everything taste amazing. For example, I love macaroni and cheese but because gluten and cheese make me extremely bloated, I have replaced the regular macaroni with rice macaroni and the cheese with hummus. Now you may think this combination is gross but the mouth feel and taste of  noodles mixed with hummus is very similar to, yet much more appetizing and healthful, than KD. You can put organic ketchup on it like I do and voila…

I have been using store bought hummus mainly because it has been a challenge to find a great recipe. However, the Food Babe has given me a bit of a complex about eating the factory made stuff since it contains all kinds of GMOs. After perusing through many cookbooks and trying various versions of hummus, I have finally hit THE one.

The cookbook Raw Food for Real People by Rod Rotondi is a refreshing, no nonsense guide to eating real food fast. His book features his many amazing recipes that are staples for all. It is in this book that I have finally found the inspiration for a great hummus recipe.

You can use sprouted chickpeas to make the hummus which is readily available where I live thanks to the dedicated inhabitants of Salt Spring Island or make it yourself. Rod has a very handy chart on Sprouting Basics.

To get 2 1/2 cups of chickpeas, soak 1 cup of chickpeas in water for 8- 12 hours.

To sprout it, soak one cup of chickpeas in water for 2-3 days. Easy!

Sprouted chickpeas makes a delicious snack on its own. Tossing it with some spices and roasting it in the oven makes a  lovely savory snack.

This recipe makes a lot of hummus, but it will last a week or so in the refrigerator. It barely lasts a week in our house. I mix it in with noodles, dip my vegetables or pizza in it, spread it on toast, or slather it on vegetable wraps.

Recipe

Ingredients

6 cups of chickpeas or white kidney beans (soaked/sprouted/or rinsed from a can) – I often use white kidney beans as it yields a much smoother texture – a combination of the two also works well.

2 medium lemons, peeled and cut up and quartered

1 medium yellow onion, peeled and quartered

1-3 medium garlic cloves (adjust it to taste)

1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves or basil

1/4 cup nutritional yeast

1 tsp ground cumin

1/2 cup olive oil

1 tsp sea salt (adjust to taste)

How To

1. Put chickpeas in a food processor and blend well. Remove to a large bowl.

2. To make the Tahini Sauce: put the lemon in first, then the remaining ingredients, in a blender and blend well.

3. Pour the Tahini Sauce into the bowl with chickpeas and mix well. Taste and adjust seasoning.

Enjoy the taste of fresh, homemade hummus!

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Love Up this Simple Bruschetta Recipe & Use it On Everything

Bruschetta is one of those simple, clean dishes that anyone can make and easily make it their own. With 5 simple ingredients, this is a perfect lunch, dinner or appetizer. I love to eat this refreshing concoction atop a garlic rubbed, olive oil slathered crostini!

Here is one of my favorite summer recipes for Bruschetta which takes advantage of all those local and seasonal ingredients.

When you go to the farmer’s market, pick up tomatoes, red onion, garlic, fresh basil, and a loaf of ciabatta bread. This is such an amazing way to enjoy locally grown food.

Andiamo a mangiare! 

Recipe

Bruschetta

4-5 tomatoes, diced and lightly drizzled with extra virgin olive oil

1 red or white onion, finely minced

1 to 2 cloves of garlic, finely minced

1 bunch of fresh basil, finely chopped

1 teaspoon of red wine vinegar (optional)

salt/pepper to taste

Crostini

baguette or ciabatta

1 clove of garlic, sliced in half

extra virgin olive oil

  1. Toast or grill slices of baguette or ciabatta.
  2. While crostini are still hot, rub them gently with the cut side of garlic and drizzle with olive oil.
  3. Finish with your favorite topping.

 

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Gluten Free Cake in a Cup Recipe – Ready to Eat in Two Minutes

 

Here’s one for the busy people out there and a must have for your recipe arsenal. Not only is it delicious, it doesn’t compromise on healthy.

This lovely cake in a cup is quick and easy. It is one serving size and always tastes like more.

Prepackage the dry ingredients and make it when the moment strikes, between homeschooling lessons (you can even do it as a lesson) or whip it up at coffee break – crack an egg, add some liquid, chuck it in the microwave for two minutes and voila.

Dessert in a cup that is done after two minutes is a huge hit in my books. Baking a cake is (these days) an annoyance and I don’t want to be stuffing my face with cake all day, which is precisely what I would do. So this lovely, small portioned taste of heaven is the right fit.

My young children easily whipped up the ingredients and loved the idea of having a cake in a cup.

Kudos to The Iron You blog for developing this paleo dessert.

The original recipe calls for coconut oil or coconut butter. Personally, I skip this ingredient and save the coconut oil for grilling vegetables. I find the cake is more dense and just as moist without the extra oil. It also calls for coconut flour but any gluten free flour you have around will basically do the trick.

I use Cloud 9 gluten free flour mix (sold at Costco). The taste of coconut flour is certainly an acquired one so I rarely use it in gluten free baking. You could always just use all purpose flour if you don’t have any dietary , it works great too.

Now, go forth and push that 2 minute microwave button.

Let them eat cake!

Recipe

2 tablespoons of coconut flour (or Cloud 9 mix)

1 teaspoon of cinnamon

pinch of fine grain sea salt

pinch of nutmeg

pinch of cardamom

1/2 teaspoon of baking power (add the baking powder last)

1 egg

2 tablespoons of milk (almond, coconut)

1  1/2 tablespoons of maple syrup

1/2 teaspoon of vanilla extract

How To

1. Mix all ingredients in coffee cup, adding the baking powder last.

2. Microwave for 2 minutes.

3. Pour maple syrup on top and sprinkle with hemp and chia seeds.

The original recipe includes icing. I enjoy the maple syrup, nuts, seeds and even some melted dark chocolate shavings on top.  Make it your own.

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Chocolate Coconut Beach Balls: Easy, Delicious Holiday Raw Vegan Dessert

written and photographed by Jane Grueber

This is one of my favorite raw vegan desserts – no dairy, no gluten, no refined sugar AND no baking.

I initially made these as a snack to eat at the beach as they are easy to pack, carry and share. My dear friend fell in love with these heavenly balls and has been texting me ever since about how much she enjoys my chocolate balls.  She eats them for breakfast, lunch, snack AND dinner. I do too.

I love these Chocolate Coconut Beach Balls because they are simple to make and made from real foods – nuts, dates, cocoa, coconut, coconut oil, coconut milk, maple syrup, and vanilla.

It all started with a recipe for Almond Joy Protein Balls from iFoodreal.com. Howeer, I can’t eat almonds, don’t use protein powder (either whey or plant-based) or stevia extract. So, I ended up with a soggy mess in my food processor. I figured that I had botched the whole recipe but, being the persistent type,  I added a few ingredients and turned it around.

The end result was a surprisingly soft, buttery, mildly sweet, chocolaty dough – very much like a chocolate truffle that just melts in your mouth.

So whether you like them big or small, take 5 minutes to make them and indulge!


Recipe

Ingredients


1 cup of raw, organic cashews/pecans/Brazil nuts/whatever combo of nuts you prefer

1/4 cup organic cocoa powder

1/8 tsp sea salt

2 tbsp organic coconut oil, melted

5 tbsp real maple syrup

1/2 cup organic coconut milk (canned)

2 tsp pure vanilla extract

12-16 organic Medjool dates (no pits)

2 cups of organic unsweetened coconut flakes + more for coating

How To

1. In a food processor, add nuts, cocoa powder, salt and process until a fine powder forms.

2. In a bowl, stir together coconut oil, honey, coconut milk, vanilla and add to the food processor. Process until all blended.

3. Add dates and process on the highest speed.

4. Add coconut a half cup at a time and continue to process until a smooth dough forms. You may need to add more dates and/or more coconut to get it to the right consistency.

5. Place some coconuts flakes on a plate, scoop a ball (the size of your choosing) with a spoon, roll with your hands into a ball and coat in the flakes. You could also put some shredded coconut in a plastic bag and shake it to coat each ball.

6. Refrigerate for 30 minutes to firm the balls up.

7. Refrigerate in a n airtight container for up to 2 weeks. They taste great both chilled or at room temperature. 

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Sky High Apple Pie

We picked four large boxes of apples at our friends’ house on Labour Day. They have a 90 year old apple tree in their backyard that is absolutely filled with apples. The problem is that if the apples are not picked, a local bear ambles in, makes his own gate through the fence and eats all the fallen apples including the ones that have managed to hang on.

When we got home, our dear octogenarian neighbor, Warren, brought over two large bags of apples. He has well established apple and cherry trees in his backyard that produce a lot of fruit. He tells me that there is only so much apple crisp a man can make and consume. He makes me smile.

As I stood in the kitchen amidst the mountains of apples, I felt so grateful for all this amazing fresh, local food. Apple pie is a family favorite of ours so I rolled up my sleeves and got going on gluten-free and regular pies for this week and to freeze for the winter.

Since September is Eat More Plant-Based Foods Month, why not start with a Dessert Makeover. Ditch the dairy and the refined sugar! Since everyone eats dessert – some of us eat dessert first – why not turn dessert into the most deliciously nourishing course?

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Recipe

5 cups thin-sliced Granny Smith Apples (3-4 unpeeled apples) using a food processor with a slicing attachment makes this process fast and easy

5 cups thin-sliced Gala Apples (3-4 unpeeled apples)

1/4 cup all purpose flour

1/2 cup honey, agave nectar, coconut nectar or raw coconut sugar

1 tablespoon ground cinnamon

1 tablespoon of ground ginger

1/4 teaspoon of ground nutmeg

1/4 teaspoon of ground cloves

1/4 teaspoon of all spice

2 unbaked single pie crust recipes

Gluten-Free Pie Crust Recipes

One of my favorite blogs for all things Gluten-Free is GlutenFreeBaking.com. This website has three different types of gluten-free pie crusts to choose from: Classic Flaky Double Pie Crust, Single Crust and Gluten-Free Crumb Crust. Check it out.

Single Pie Crust Recipe (Regular Flour)

Ingredients

1 cups +2 tbsp all-purpose flour

1/2 teaspoon salt

1/3 cup vegetable oil (your choice of oil)

2 tablespoons ice water (it has to be cold)

How To

  1. In a medium bowl, stir together flour and salt.
  2. Add cooking oil.
  3. Add ice water.
  4. Stir lightly with a fork until it forms into a ball (don’t over mix – Nana says that pie crust doesn’t like to be handled and it’s OK if it isn’t perfect)
  5. Roll out using a rolling pin and wax paper with pie dough in between two sheets of wax paper.
  6. Roll into pie dish. Prick bottom and sides of pastry generously with the tines of a fork.

Apple Pie Filling

How To

  1. In a large bowl, toss together the apples, flour, sweeter and spices.
  2. Pile the mixture into the pie shell.
  3. Brush the crust edges with water.
  4. Roll out the second pie shell and place it over the apple mixture.
  5. Crimp the edges together.
  6. Cut slits in the top of the crust. Brush with water and sprinkle with 3 tablespoons of raw coconut sugar.
  7. Bake at 450 degrees Fahrenheit until crust is golden brown.

 

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September is Eat More Plant-Based Foods Month. Let’s Get Started!

Get my Resource List of Plant-Based, Gluten-free Cookbooks. Get Inspired!

I have been writing about vegan desserts and plant-based foods for quite some time. When people try my vegan desserts, they LOVE them. Specifically, they love that fresh, smooth, creamy satisfying mouth feel and taste. When they ask, “What’s in that?”, I love the look on their faces when I say plants and nuts.

The great news is that plant-based foods are not just for ruminants, they are perfectly suited to the primate digestive system and are not new to our species.

Our digestive system is designed to function best by consuming fruits, leafy vegetables, algae and seaweed, nuts and seeds. Large-scale consumption of meat or cereals, chemicals or products that have been transformed or genetically modified are, on the other hand, not well suited for human consumption.

Like any ‘diet’, eating more plant-based foods can seem a bit ‘fashionable’. Plant-based diets have a solid scientific backing regarding health benefits as well as treatment of certain diseases (see further reading resource list below).


This post is a resource and a starting point for those who are Plant-based food curious or transitioning toward incorporating more plants into their diet. Eating plant-based foods means that you get to enjoy a whole variety of new flavors and combinations.

I included the list of plant-based cookbooks as a bonus, to demonstrate that vegetables can and do taste delicious with a little inspiration and know how. It’s important to educate yourself on plant-based diets to ensure they are appropriate for you.

I wanted to include the following video because it is highly informative, not just for plant-based eaters, but omnivores as well. You don’t need to be on any ‘diet’ to become more ‘food literate’ and make informed choices about your own health.  The video contains excellent tips, ideas and information on incorporating more plant-based foods into your diet and sheds some light on myths & facts about the raw food diet. Vesanto Melina is a Registered Dietitian (a Fellow Canadian) and co-author of Becoming Raw: The Comprehensive Guide to Nutritious Raw-Food Diet. This is her presentation to the Hawai’i Vegan Society in 2010.

 

The Fundamentals of Eating More Plant-Based Foods

  1. Food is Organic (since you will be eating food minimally cooked or raw, you want to get the highest quality ingredients)
  2. Food is Local or Regional (fruits and vegetables) as much as possible.

Plant-Based Foods to Get To Know & Love

Seeds, Grains and Nuts Sweeteners Superfoods
Pumpkin seeds Powdered coconut milk Cacao nibs
Sunflower seeds Young coconuts Goji Berries
Flax Coconut butter Mulberries
Sesame seeds Grated coconut Physalis
Hemp Maple Syrup Cocoa Butter
Almonds Agave Nectar Cocoa Powder
Cashew nuts Coconut Nectar Matcha
Walnuts Coconut oil Spirulina
Pecans Dates Chlorella
Pistachios Figs Bee Pollen
Brazil nuts Apricots Mesquite
Macadamia nuts Blueberries Maca
Quinoa Cranberries Lucuma
Chia
Buckwheat

Source: Raw Essence:180 Delicious Recipes for Raw Living by David Cote & Mathieu Gallant


Equipment for Preparing Plant-Based Foods

  1. Blender – a good high speed blender will allow you to achieve smooth and creamy sauces, creams, smoothies and mousses
  2. Food Processor – allows you to make spreads, desserts, dips and prepare vegetables for salads
  3. Dehydrator – there are many to choose from so buyer do your homework
  4. Non-stick dehydrator sheets – permeable, non-stick sheets on which you can pour liquids
  5. Centrifuge & Juice Extractor (Juicer) – green juices are the secret of youth
  6. Spiralizer

Resources and further reading:

  1. Becoming Raw: The Comprehensive Guide to Nutritious Raw-Food Diet.
  2. Top 10 Plant-Based Research and News Stories of 2015
  3. NutritionFacts.org on Plant-Based Diets including latest research findings 
  4. Plantbasedresearch.org An online source for current plant-based research articles
  5. Harvard Health Publications (Harvard Medical School): Becoming a Vegetarian
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Oh Gluten, Why Do I Not Eat You So?

Do any of these phrases sound familiar or have you actually used these as reasons for avoiding gluten? 

  • I feel  much better when I don’t eat it
  • I don’t feel so bloated
  • I’m gluten intolerant
  • My guts work much better 
  • I’ve lost weight
  • I just stay away from that stuff
  • Gluten is evil (Thank you, Unknown Bachelorette: Chris’ Season)

If so, then you’ve probably come face to face with this critical question:What in the world IS Gluten? The following video provides some interesting and quasi-enlightening definitions. 

Jimmy Kimmel asks people who avoid gluten, “What is Gluten?

First things first, according the Celiac Disease foundation:

“Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. 

Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.”

In Canada, approximately 350,000 people have Celiac Disease which is the inability to process gluten. The Celiac Disease Foundation states: 

“Celiac disease is a serious genetic autoimmune disease that damages the villi of the small intestine and interferes with absorption of nutrients from food. An estimated 1 in 133 Americans, or about 1% of the population, has celiac disease. Celiac disease can affect men and women of all ages and races.”


There are many in the scientific community as well as in popular culture talking about eliminating ‘gluten’ from our diet. They talk about wheat belly, leaky guts, gluten sensitivity or intolerance and how eating gluten may impact the human immunize system. There are others who run in the same circles who claim that ‘gluten intolerance’ is a mere placebo effect, that is, it’s all in the mind. 

Books upon books are trumpeting the message of self-empowerment to take a stand against wheat. A simple Google search will reveal a search engine results page containing leaky gut symptoms, leaky gut treatment, leaky gut syndrome, leaky gut diet plan, and various leaky gut books. 

Dr. Davis, cardiologist, believes that current nutrition guidelines, which include refined wheat, have led the world into a whirlwind of obesity, diabetes, and other ‘modern’ health issues including rheumatoid arthritis and even multiple sclerosis. Wow. Could a few proteins be responsible for that?

Why wouldn’t you take advice from a cardiologist or a nutritionist, who tell you that eating today’s wheat (which has been genetically modified and over processed by big agro) is a major trigger for auto-immune diseases. They point out the ‘nutritional’ mistakes that millions of people are making and provide ‘genuine science’ behind the consumption of whole grains (ancient grains) over refined grains, such as wheat.

Let’s ask Dr. Weil about ‘leaky gut’ syndrome. He states that although ‘leaky gut’ is currently not widely recognized by the medical community as a diagnosis, research is finding that it is a condition that may affect the lining of the intestines. Leaky gut refers to the idea that the walls of the intestines are somehow not that good at keeping toxins, bacteria and waste on the inside. Some of those toxins may go through the lining and end up in the bloodstream, setting off an inflammatory/autoimmune response in the body.  

What do other people in popular culture say?  Here are 10 signs you may be gluten intolerant. Others feel that the ‘gluten-free’ movement is just a marketing ploy that’s ruining our relationship with food.


Below is a video titled “Is gluten sensitivity actually real?”

‘Is gluten sensitivity actually real?”

 

Why I Avoid Gluten

I often get asked why I avoid gluten since I don’t have Celiac disease. As a rule, I avoid gluten (products containing refined wheat including all-purpose flour) and here are some things I noticed when I initially stopped eating it. Obviously, this information is anecdotal and shared for information purposes only.

1. When there was no bread to dive into, fruit and veggies took its place. As soon as I eliminated wheat based food, (it was “easier” to munch on a muffin, toast or make a sandwich), I found that I was eating many more fruits and vegetables.

2. As a result of eating more fruit and vegetables, I lost weight.

3. I felt better after losing weight – the fruit, vegetables, smoothies, and proper hydration made my digestive system ‘miraculously’ work much better (I will spare you the details).

4. I know that when I eat gluten, I over eat. It just tastes so darn good. So as a lifestyle choice, I just stay away from gluten as much as possible.

Am I gluten intolerant? No. Are some people gluten intolerant? Research is on going.

What about the Gluten Free Diet and Gluten Free Products?

CBC Market place did a very informative piece on eating a gluten free diet and commercially available gluten free products. Help or Marketing Hype? You decide.

I couldn’t help but include a video that pokes a bit of fun at those of us who embrace a gluten free diet by choice (those of us who DO NOT have Celiac disease but choose to avoid gluten anyway). The video is titled ‘How to Become Gluten Intolerant”. Thank you, Cindy for passing this video on.

Additional reading on Gluten:

Live Science: What is Gluten?

Canadian Celiac Association: What does ‘gluten free’ mean in Canada?

Washington Post: How the gluten-free movement is ruining our relationship with food

FDA: Gluten free now means what it says

Dr. Weil.com: Leaky Gut

Dr. William Davis: Wheat Belly Blog

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Love Zucchini? Make this Delicious Zucchini Tart Today

I came across a recipe for a Zucchini Tart with Feta cheese in May 2006 by Lynne Curry in Saveur Magazine. That was the best magazine subscription I ever had. So much yumminess, food and culture was inspiring and pushed me into trying many ‘foreign’ ingredients.

In 2006, I was a mere newlywed and a poor cook, who found all ingredients mystifying. In those days, I scrambled to put something that wasn’t tasteless, overcooked, or saturated and expanded to the size of a small country on the dinner table. My husband cooked, too. We often threw in the towel and resorted to buying fish sticks and lots of plum sauce.

And so when I came across Saveur Magazine at a bookstore – I wasn’t intimidated – I was ready for a serious foodie make over. To this day, just the thought of fish sticks and plum sauce engages my gag reflex. Anyway, I rolled up my sleeves and dug down deep. This Zucchini Tart was the first creation that came out tasting so wonderful – it had flavour, it wasn’t burnt or a ball of mush.

There is the issue – A Taste of New Zealand

Ten years later, I found this magazine packed up in a box from our recent move to Vancouver Island. The cover, which features the Zucchini Tart, spoke to me. Since we have zucchini growing wildly in our garden, this was the perfect opportunity to recreate a wonderful dish with a few slight modifications – no feta, no ricotta, no puff pastry and no butter.

Here it is…


Recipe

Ingredients

1 recipe for pizza crustgluten free pizza crust, your favorite pizza crust or Bob’s Red Mill Gluten Free Pizza Crust Mix (I love this stuff)

12 small zucchini (~2.5 lbs)

salt

1 tablespoon olive oil

1 small onion, chopped

10 cherry tomatoes, finely chopped, strained in a sieve (to remove excess moisture)

1 1/2 cup (4 oz) cashew ‘cheese’

2 tablespoons fresh basil, chopped

freshly group black pepper

1 egg, lightly beaten

How To

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Make pizza crust and stretch across a 12 inch round pan OR a 9 x 12 baking sheet.
  3. Grate 4 of the zucchini on large holes of a box grater into a large bowl or use a food processor with slicing attachment.
  4. Add 1 tablespoon of salt, toss well, and set aside to let weep for 30 minutes (take out some of the moisture so your tart doesn’t become soggy). Transfer to a kitchen towel and wring thoroughly to remove moisture.
  5. Meanwhile, slice remaining zucchini into 1/4 inch thick rounds.
  6. Working in batches, blanch rounds in a large pot of boiling salted water for 1 minute. Drain and spread out on a towel-lined sheet pan; set aside.
  7. Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, 5-6 minutes. Add grated zucchini and cook, stirring often, until just beginning to brown, 5-7 minutes. Transfer to a large bowl; let cool.
  8. Stir tomatoes, half of the ‘cheese’, basil, and salt and pepper to taste into the zucchini mixture.

  9. Stir in egg and spread evenly in crust.
  10. Arrange blanched zucchini rounds, slightly overlapping in rows, like tiles, on top.

  11. Bake 15 minutes, then brush the top with some more olive oil. Continue to bake until crust is golden, about 10 minutes more.
  12. Let cool to room temperature, then sprinkle remaining ‘cheese’ over top.
  13. Cut into slices or squares and serve.
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On the Farm: Cooling Cucumber Salad

Guest Blog Post by Carolyn Herriot

Grower of IncrEdibles!

The great thing about summer is there is always something growing in the garden. Right now, it happens to be cucumbers. With these green beauties ripening in droves, it is the perfect time to make this easy and refreshing salad.

Just in case you need a reason to eat your cucumbers, here are just a few to get you excited about this amazing vegetable:

  • Fresh cucumbers are made mostly of water and electrolytes, which helps prevent dehydration.
  • They contain three different lignans (unique polyphenols) that may reduce the risk of cardiovascular disease and fight different types of cancers.
  • Fresh cucumbers have recently been shown to have both antioxidant and anti-inflammatory properties.
  • Cucumbers are a good source of vitamin C, beta-carotene, and manganese.

For more information about the health benefits of cucumbers see MedicalNewToday.com‘s article Cucumbers: Health Benefits, Facts, Research.

 

Cooling Cucumber Salad Recipe

Ingredients

2 lbs cucumbers, peeled and thinly sliced (a mandolin works well for this)

2 green onions, chopped small

1 garlic clove, finely minced

1/2 cup cooked basmati rice or quinoa

Dressing Ingredients

4 tablespoons apple cider vinegar

1 teaspoon liquid honey

2 teaspoons dried dill or 2 tablespoons fresh dill, chopped

1/2 tsp salt

1/4 tsp black pepper

How To

1. Combine the veggies, cooled grain and dressing.

2. Leave in the refrigerator to marinte for about 2 hours before serving.

3. This refreshing salad will keep refrigerated for up to 3 days.

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Carolyn Herriot is author of The Zero-Mile Diet and The Zero-Mile Diet Cookbook. Available at your local bookstore. She grows IncrEdibles! in Yellow Point on Vancouver Island, British Columbia, Canada.

www.incredibles.vision

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Producers of Specialty Superfoods in Central Vancouver Island

Welcome to our official Seedling in the Wind Micro-Farm Website and Blog.

Our Micro-Farm is located in Central Vancouver Island and dedicated to growing, producing and selling Superfoods.

 

Read about what we are growing and offering at our MicroFarm Stand to You here.

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Our Brief Story

We moved to our 1.6 acre lot in Summer 2017 to pursue our passion for growing herbs, berries, fruit and greens that are highly nourishing and healing. Before taking our passion to the dirt, we grew our own food on the front lawn of our suburban home, saved seeds and dreamed about creating a community where all people can grow, share and thrive.

Our Philosophy

Everything we need to nourish our bodies, minds and souls is found beneath our feet. The planet provides us with the medicine and nutrition we need for maintaining optimal balance in our bodies as well as for supporting recovery and return to healthy balance.

Backstory

This site started out as Recipes of My Home Blog that was dedicated to the pursuit of delicious & healthy comfort food, recipes that stand the test of time and information for living a life well nourished.

We wanted the website to be a hub of information where everyone can find resources, useful books, recipes and inspiration. Creating community and following one’s joy are, in our minds, the absolute necessities of life. Our joyful path took us deeper and closer to nature and to staring our MicroFarm.

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Check out our Nature Photo Gallery here.

Gallery Shop  Opening December 2018 ~ We invite you to peruse and purchase our Original Vancouver Island Photography on Canvas in our Gallery Shop. Proceeds go toward purchasing heritage seeds, bat guano, worm castings and farm equipment.

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Growing food, feeding others, and sharing the fruits of my labour nourish the mind and soul. Nature and all it’s wonders inspire us on a daily basis to eat well, to breathe, to be a good steward of the earth, and to ensure food security for all.

Check out Food Security Resources here. 

Food security for all is perhaps a lofty goal, but grassroots initiatives such as urban gardens and hyper-local microfarms continue to show the world that immediate quality-of-life changes can happen when we put our minds and backs into them.

Read my article about what we can all do to Create Food Security here.

Read more about our Front Yard Urban Garden Project here.

My name is Jane and I am a farmer.

This blog was and will continue to be a channel for my enthusiasm for great food, great recipes and cookbooks, both new and old. It is also my way of showing support for sustainable agriculture & locally sourced, organic foods. My family and I grow our own food using organic agriculture principals as much as we can and support our local, small scale growers & producers by purchasing their fresh, organic produce.

Although I have been concerned about the planet and the damaging repercussions human behavior has upon our finite resources since primary school, it dawned on me within the last 5 years that we are in fact utilizing our natural resources (water, lumber, agricultural land) frivolously, carelessly and even dangerously. It was at that time, that I began to grow my own food in earnest as a way to reclaim some of my power as a consumer and as an inhabitant of the planet.

Read about inspiring grassroots Urban Agriculture Projects around the World here.

A dozen eggs doesn’t need to be uniform and large, meat doesn’t need to glisten with red dye, fruit and vegetables can be unattractive and deliciously nutrient dense and most certainly, food doesn’t need to be laden with refined ingredients such as sugar.

I am inspired by those who love to get their hands dirty in the garden and use those simple ingredients to make wonderful home cooked meals. This blog is dedicated to all the amazing home chefs in my life who have taught me so much and to those who care about the future of our planet by acting ethically in the present.

Check out a list of my favorite Plant-Based Cookbooks here.

Download my ‘Top 5 Desserts’ ebook for Free here.

I am a relentless seeker and tweaker of  recipes. Sometimes, I develop my own recipes especially when it comes to avoiding things like gluten, sugar and dairy.  Comfort foods are essential to my way of life and good recipes are worth finding, developing and writing down for future generations.

Check out my Favorite (mostly) Plant-Based Recipes here.

Several years ago, the cooking bug really bit me hard when I was in New Orleans and visited a little shop called The Kitchen Witch on Toulouse Street in the French Quarter.  It was pouring rain out and I dove into this shop to get some reprieve. The owner of the shop, Philipe La Mancusa, turned out to be a  professional chef who taught at one of the New Orleans Culinary Schools. Unfortunately, the school was destroyed by Hurricane Katrina. The shop was a quirky and eclectic collection of cookbooks, art and music. We shared our enthusiasm for cookbooks and cooking while I changed my infant daughter’s diaper on his table. He proudly showed me pictures of his three granddaughters whose names were so beautiful I almost stole them for my other kids.

Check out my list of books for Connecting Children with Nature here.
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To make a long story short, I bought a first edition Chef Paul Prudhomme’s Louisiana Kitchen cookbook originally published in 1984. I wanted a book that truly embodied the local cuisine and Mr. LaMancusa promptly suggested Louisiana Kitchen.  For this, I am very grateful. Not only are the recipes staples for any kitchen but the whole book weaves Prudhomme’s life story, culinary philosophy and commitment to fresh food throughout and is truly inspirational. It is a cookbook that I refer to over and over again.

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My hope is that you will find joy and inspiration here as well as some good recipes. It’s not enough to just read, YOU Have to Leave a Comment! It’s your way to leave a mark on this world you live in.

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Download your Free Top 5 Dessert Recipes eBook Here 

This eBook contains smashing desserts that contain NO refined sugar, dairy or flour.

Simple food, made with real ingredients!

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Make your own Chocolate Coconut Beach Balls or Strawberry Easy-As-Pie and top it off with some amazing Frozen Fruit Ice Cream!

From my dessert loving heart to yours, enjoy!

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 Follow Recipes of My Home (fill in the sign up form in the bottom right corner of your screen) and get new blog posts directly to your inbox. What will you get for following? New recipe eBooks, ideas, simply delicious recipes, ideas for wasting less food and money as well as up to date information about the world of food.