November 24, 2008

Giving Thanks

It's the week of Thanksgiving and you might be expecting a gluten-free recipe to tempt your taste buds, but today I decided that while food is important and I am very thankful for it, there is more on my heart that I want to write about.

At this time of Thanksgiving, I want to share a special person with you who I found on my healing journey. But first, I need to tell you a bit of my story. I apologize for the length of this post, but feel that it's the only way for you to appreciate why I'm feeling especially thankful.

In the Spring of 1999, I was pregnant and began having difficulty with the pregnancy. At 13 weeks I had a miscarriage. A few weeks later at my checkup with the obstetrician I was told that my platelet count was seriously low and continued to drop into the mid teens. A normal platelet count should be in the 130-400 range. I was diagnosed with a rare blood disorder, immune mediated thrombocytopenic purpura or ITP.

Treatment with high doses of immune suppressive steroids for about 7 weeks failed to correct the problem. Then about six weeks later my spleen was removed. The surgery went well and my platelet count rose up wonderfully. After my last checkup visit with my hematologist, he followed me out of the examination room and as I turned to say goodbye he reluctantly warned me with the words, "most people come back". I knew this meant that the only treatment would be those horrible drugs that they didn't want to give me when I protested that I didn't want to give up my spleen. At that moment, I made a choice deep within myself that these words would not frame my life. I prayed and was determined that I would find a better way.

Four months later I was expecting another baby and my platelet count remained stable.
On October 3, 2000 the Lord blessed us with a son, who is now eight. I had been told by the OB that there was a chance that my baby could have low platelets from the antibodies that were still in my body. When he was born his platelet count was seriously low at 25 and was administered immune globulin through IV. After 3 months his body began to clear my antibodies. He is a miracle, as are all babies, and he is a normal healthy child.

With a newborn there were many sleepless nights to add to the chronic fatigue symptoms that I had experienced since my first son was born. I quickly lost weight to 87 pounds and experienced chronic yeast infections. None of my doctors could figure out what was wrong with me. With little energy left, I searched more doctors for answers. They had none. I began to read and study all that I could and learned that I needed to find a naturopathic physician who understood these chronic health issues. But where would I find one?

My dear husband spoke to a co-worker about me and asked if he knew of a holistic doctor. His co-worker didn't, but thoughtfully contacted his physical therapist, who gave him two names. I held on to them for a while because I had no energy to go to another doctor.

One day I was feeling so bad and noticed the bruises and red pin point dots (petechiae) on my legs which meant my platelets were too low. I knew I had to get help. I called a name on my list. This is when I found a doctor who I'm honored to call my friend and I want to share him with you. My special person is Dr. Maurice Werness. He practices naturopathic medicine and resides in Durham, North Carolina. I could spend days writing about all he's done for me and what he means to our family. To learn more about Maurice and his practice, you can contact him at:
DrWerness.com.

Within a week of following his recommendations of holistic treatment for a leaky gut and candida my legs became perfectly clear. I knew my platelets were better than ever. Healing was beginning to manifest and I had found my miracle and answer to my prayers.

After all the difficulty I had finding a doctor who understood my health conditions, I am thankful that I found Maurice. He has always given me the support and time that patients with multi-dimensional illnesses require to unravel. I never have returned to the hematologist. I give great thanks! My last platelet count was normal at 272!

November 14, 2008

Gluten and Dairy-Free Drop Biscuits

(After many taste tests with these wonderful biscuits I have made a few revisions to make these just perfect! I have lowered the salt again and added the organic apple cider vinegar which makes them fluffier than before. Here is my revised recipe. Please let me know what you think.)
Love at first bite! Soft and warm biscuits with melting butter. What dream was I having?
No, it was not a dream. It was a "gift" shared by
The Gluten-Free Homemaker, a fellow gluten-free blogger.
I knew when I saw her recipe that it would work for us with a few modifications to make it dairy-free and sugar-free. Last night I made these and they were delicious just like she said. The boys, my husband and I ate them and really thought they were excellent.

While standing in my kitchen measuring out the ingredients for these biscuits and reading the words, Homemaker, I began to reminisce back to 1985, when my husband and I were newlyweds. I was a North Carolina girl, moving to Maryland, so I had to get a Maryland driver's license. When I went to the DMV, I was assisted by a man who reminded me of Louis Gossett Jr.
in the movie, An Officer and a Gentleman. With his erect posture and shiny bald head he spoke rather curtly to me and asked my "occupation." I hesitated to answer because I didn't have an occupation, or had even given it much thought as to what title I had. So I said I did not have one. He answered speaking every syllable drawn out with emphasis "Hooommmee-MA-Ker". I shyly agreed to his suggestion. I was feeling very intimidated and wondered if this was the way of the North. Well, I'm glad to see that there are still homemakers like Linda, the gluten-free homemaker, who live in Maryland!

Our Version Gluten and Dairy Free Drop Biscuits

Ingredients:

3/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt (revised to 1/8 teaspoon sea salt)

1/4 cup Earth Balance Buttery Sticks, softened
1 squirt of agave nectar (about 1 teaspoon) (revised to 1 Tablespoon agave nectar)
1 large egg
3/4 cup coconut milk, Light (I used Whole Foods Brand) (See note*)
(1 teaspoon organic apple cider vinegar)

Whisk the dry ingredients in a mixing bowl and set aside.
In the mixer bowl, beat the butter, agave, egg and coconut milk.
Add the dry ingredients and beat on high about 30 seconds.
Scrape down the sides and mix well.

Using a serving spoon coated with olive oil drop the biscuits onto a baking pan coated with olive oil.
Bake at 400 degrees F about 12 minutes or until golden brown.


*Note: I'm finding that the sodium content varies in different brands of coconut milk and greatly changes the taste of this recipe. Here are my test results:

1. The 365 Whole Food's brand, Organic Coconut Milk Light, contains 0 grams of sodium and works best for this recipe.
I've made slight adjustments in blue above that make this recipe even better than my original post.

2. The 365 Whole Food's brand, Organic Coconut Milk, contains 35 grams per 1/4 cup, had a salty aftertaste that I did not like.
I would advise against using this unless you are interested in making adjustments with the salt. Please let me know if you do.









Food Dyes and Children's Behavior

If you or your children react to food dyes with hyperactivity, or symptoms of ADHD, this information will be of interest to you. I am excited to share with you that The Center for Science in the Public Interest has petitioned the Food and Drug Administration to ban the use of these dyes, many of which are already being phased out in Europe. More information may be found at http://www.cspinet.org/fooddyes/
There is a link on this page where you may report your experiences with these adverse reactions. Please take a moment to fill it out. This information will be gathered and sent to the FDA. Just so you know, the form requested my phone number and address, but I chose not to include that information and the form was accepted.

If you would like to learn more about this topic here is a great overview, The Parent's Guide to ADHD and Behavior.

November 13, 2008

Nancy Lapid's: 10 Guidelines for Hosting a Gluten-Free Guest

I am a big fan of Nancy Lapid, who writes for About.com, regarding Celiac Disease. My favorite article, 10 Guidelines for Hosts with Gluten-Free Guests, is an excellent example. This is a great resource for friends and family who want to understand how to accommodate a Celiac's dietary needs.

It can be awkward trying to explain the issues of cross-contamination and not come across as a "picky" eater. Having an expert like Nancy explain all the issues helps people who are unfamiliar with Celiac Disease understand the importance of a strictly managed diet. Having her explain it also removes the potential for friction in relationships with people that you love.

For now, I take my own food just because I have so many dietary restrictions besides gluten, that I don't want to burden anyone with that chore. Getting together with people that I care about involves much more than the food we eat.

I look forward to healing and regaining more energy that will allow me to cook and take gluten-free food to share, but my energy is not predictable to commit myself to this.

I hope you enjoy reading Nancy's article and most of all I hope you have someone who loves you and accepts you just the way you are.

November 12, 2008

Gluten and Dairy-free Fun

















Sculpted by Justin

You never know just what you will find when you have two imaginative boys around. I was going about my daily routine of spreading "butter" on the gluten-free bread to prepare lunch when what to my wondering eyes should appear, but Mr. Earth Balance Butter Face! I had to share this with you in hopes of brightening up your gfcf day.

I'm told that if you blow into the nose it even whistled! How cool is that?


November 11, 2008

Ginger Lemon Girl: An Easy Gluten Free Thanksgiving Menu with Recipes


I'm sitting here trying to figure out how I could pose as a member of the Ginger Lemon Girl's
family so I could eat her gluten-free Thanksgiving meal that she has planned. Do you think
my love for lemons could get me in? She has an amazing menu planner and recipes on her
blog. Check this out! You go girl!


Ginger Lemon Girl: An Easy Gluten Free Thanksgiving Menu with Recipes

November 10, 2008

Spiced Apple Apricot Muffins




I'm feeling like the heavens just opened up and dropped down some delightful muffins. Tonight I was getting ready to cook dinner, when a recipe from Karina's Kitchen landed in my inbox just in time to add to my dinner menu. I made many substitutions and surprisingly they worked very well. I liked that our boys could help with a few of the steps. They chopped nuts, greased the muffin pan, and whisked the flour.

Here is my version of Karina's Cinnamon Apple Muffins:

Spiced Apple Apricot Muffins

Preheat the oven to 350 degrees F.

Whisk together the dry ingredients:

1 1/2 cups of gluten-free flour mix (2 cups chickpea flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon nutmeg
1/2 teaspoon allspice

In a separate mixing bowl beat together:

1 cup natural apple apricot applesauce
1/3 cup extra virgin olive oil
1/8 cup agave nectar
1 tablespoon vegetable glycerine
2 large eggs

Stir in:

1 1/2 cups chopped fresh Granny Smith Apples
1/2 cup chopped pecans

Spoon the batter into twelve muffin cups.
Bake until a toothpick comes out clean. About 25 to 30 minutes.
Remove the muffins and cool on a wire rack. (If you have the will power)

Cannellini Soup


I find that having soup for breakfast is a great way for my body to start the day. It's easily digested and requires less energy. This recipe is my favorite comfort soup.

I love using Imagine Organic No-Chicken Broth because it makes such a quick dish taste like it has been slow cooked all day.

If you have time to cook your own beans that's even better, but I find that Eden Organic canned beans are delicious and the only brand that I know of that takes special care to have BPA-free cans.


This is from their website:
Eden Organic Beans are packed in lead free tin covered steel cans coated with a baked on oleoresinous c-enamel lining that does not contain bisphenol-A (BPA). (Oleoresin is a natural mixture of an oil and a resin extracted from various plants, such as pine or balsam fir). These cans cost 14 percent more than the industry standard cans that do contain BPA. This costs Eden $300,000 more a year. To our knowledge Eden is the only U.S. company that uses this custom made BPA-free can.

CANNELLINI SOUP

1 onion, chopped
3 stalks celery, chopped including the leaves
1-2 Tablespoons extra virgin olive oil
2 (15 ounce) Eden Organic Cannellini Beans, drained
1/2 teaspoon thyme
pepper to taste
1 1/2 teaspoon sea salt
1-1 1/2 cups cooked turkey, cut in cubes Or: 2 slices of uncured turkey ham
1-32 Fl. Oz. (I Quart) box Imagine Organic No-Chicken Broth
1 cup green beans (optional)
1/2 cup frozen spinach, chopped (optional)

In a large soup pot, cook onions and celery in 1-2 tablespoons extra virgin olive oil until soft.
Add seasonings: thyme, salt, and pepper and stir 1 minute.
Add broth and undrained cannellini beans and bring to a boil.
Add green beans and turkey/or ham and cook about 20 minutes or until the beans are tender.
If using spinach, add near the end of cooking and heat about 5 minutes until wilted.

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