Vegetable Bisque - Great Summer Recipe

This is an adapted Basque recipe I enjoyed in the South of France.

O Chilled Vegetable Bisque

Cook the following in a slow cooker (low for 6-8 hours):
(1.5) cups baby carrots
(1.5) cups cut broccoli flowers
(1.5) cups cut-up asparagus stalks
(1.5) cups cut-up parsnips
(1.5) cups cut-up portabella mushrooms
(4) cups of chicken broth
(2) cut-up large yellow onions
(5) cloves of garlic
(1) teaspoon of ground mustard
(1) teaspoon of cayenne pepper

Puree vegetables/broth and let sit until cool.

Blend cooled mixture with:
3 cups of soy yogurt (plain/unsweetened)
3 cups of rice milk (plain/unsweetened)

Refrigerate and served chilled. Garnish with thin slices of red bell pepper and cucumber with a dollop of soy yogurt on top.

Just got back from France and Spain

Hi Everyone, well I just got back from a heathy trip to France and Spain. Will be developing a lot of new recipes inspired by the Pay Basque region that is healthy and tasty. Sorry I could not blog during our leave, but I did not have internet access. Will make up for it though, I promise :-)

Steve

Village Harvest's Rice Medley

I found a great frozen, microwaveable, fully cooked Rice Medley with brown, red and wild rice made bye Village Harvest. You keep it frozen until you use it. For our last meal before our trip to France I wanted to get rid of all our perishables - left over chicken, left over vegetables and fruits, etc. I chopped up various vegies for both a garbage salad and a vegetable-rice side dish.

I love this product!!! Their website is http://www.villageharvestrice.com

Not sure I will have internet access where I am going, but either way, I will fill you in on my healthy eating in a small town in the South of France.

Product Review

I discovered Annie's Naturals salad dressings at Whole Foods. There were two dressings with ingredients that worked for gluten and lactose intolerance. French Dressing (which is organic) and their Roasted Red Pepper Vinaigrette. Both were extremely flavorful and I recommend them. You can visit their website at http://www.anniesnaturals.com They provide the following statement "Made on shared equipment that also processes Egg, Milk, Soy, Wheat and Anchovies." so if you are extremely sensitive, you should avoid these products.

A Few New Recipes

O Greek Dressing and Salad

3/4 cup of Extra Virgin Olive Oil
1/2 cup of Apple Cider Vinegar
1/2 cup of lemon juice
1/2 cup of green olive juice
1 tablespoon of Goat Feta Cheese
1/2 teaspoon of Sea Salt

Place all ingredients in blender and mix until smooth.

For the salad, I use romaine lettuce, chopped tomatoes, Feta cheese, purple onion, and Greek olives. You can add sliced cucumber or other vegetables if you like.


O Oven Fried Chicken with a Kick

Mix all dry ingredients and set to side:
(2) cups of oatmeal
(!) cup of oat flour
(2) tablespoons of onion powder
(2) tablespoons of garlic powder
(2) tablespoons of chopped parsley
(1) teaspoon of sea salt
(1) teaspoon of cayenne pepper

Pre-heat oven to 350º

Mix ingredients:
(2) eggs
(1/2) cup of water

Prepare large casserole dish
coat it with olive oil

Prepare (8) chicken breasts
boneless and skinless

Dip each chicken breast in egg mixture
roll it in dry mixture so it's completely covered
place in casserole dish and repeat with other pieces

Bake for 15-20 minutes and turn chicken (depending on thickness)
continue baking for another 10-15 minutes and serve.

O Those Baked Pears

Pre-heat oven to 400ºF.

Take a casserole and place pears (skin down, inside up)
4) pears cut in half and cored

Mix and pour on pears:
(3) tablespoons of butter (melted)
(1) tablespoon of canola oil
(1) tablespoon of raw brown sugar
(1) teaspoon of vanilla
(1) teaspoon of cinnamon

Bake until brown and bubbly. Ready serve

Reasons for Gluten and Lactose Intolerance

Several of my friends and now Mary from LAgrapevine (she's on both Facebook and Twitter), asked me if I had consulted with a Gastroenterologist to rule out autoimmune disease? "Celiac's can be silent. That would mean that although you didn't feel a reaction to spelt, there was one going on. Can you have processed corn? like corn flour in a cooked item?"

This was my reply: "I have actually been working with a Gastroenterologist - he ruled out autoimmune disease. My problem is I have Cirrhosis (Fatty Liver). I had Hep B when I was in my 20s, and I lost my Gal Bladder in my mid 30s. At that point, my body stopped processing proteins and fats correctly. Corn flour gives me a bad reaction just like wheat flour, but Spelt does not. I know that Spelt had gluten, but it's a simple version and my body processes it okay. Now he told me to simply avoid beef, pork and booze. It was my Herbologist that put me on the right track. He introduced me to the concept of eating for my blood type - I am a type O. Not all of the foods that are listed as "okay" for my blood type are reaction free because of the liver disease, but it gave me a great place to start. I will say that I haven't felt this good in years. I don't have the reactions unless food is not prepared to my specifications. That happens rarely because I now know the right questions to ask whether at a restaurant or a friends house. My mood swings and heart palpitations have literally vanished.

I suggest that whatever reaction to any food you have, that you work with a Gastroenterologist. There are many diseases that can cause food reactions including, but not limited to autoimmune diseases. Education about our conditions are important so that we can make intelligent choices that lead to our wellness.

Today's Addendum

I made translations for myself in several languages that I thought I would share them with you. Please note that my list is not dairy free but deals with my lactose intolerance. You may want to customize this list to your specific needs and then get your own translations at http://www.babblefish.com
________________________________________

English:

To my host, server and chef:

I am gluten and lactose intolerant. It is important that my food is not cross contaminated with ingredients that have gluten and/or lactose.

• Grains and flour that I can tolerate include: oats, rice, soy and tapioca.
> Grains and flour I can not tolerate: corn, potato and wheat.

• Eggs and dairy that I can tolerated include: butter, chicken and duck eggs, farmer cheese, feta cheese, mozzarella cheese, goat cheese and yogurt, soy milk and yogurt products, almond milk and rice milk.
> Eggs and dairy I can not tolerate: casein, cow milk and yogurt, cheese products not listed above, goose and quail eggs and whey.

• Vinegar I can tolerate include: apple cider vinegar
> Vinegar I can not tolerate: any vinegar not listed above.

• Oil I can tolerate include: canola, linseed and olive.
> Oil I can not tolerate: any oil not listed above.

• Nuts and seeds I can tolerate include: almonds, flaxseed, macadamia, pignola, pumpkin seeds, sesame seed and walnuts.
> Nuts and seeds I can not tolerate: any nut or seed not listed above.
________________________________________

Français (French):

à mon hôte, serveur et cuisinier:

Je suis de gluten et une intolérance au lactose. Il est important que ma nourriture n'est pas une contamination croisée avec des ingrédients qui ont gluten et / ou du lactose. Céréales et de farine.

• que je ne peux tolérer les suivantes: avoine, riz, soja et tapioca.
> Céréales et farine je ne peux pas tolérer: maïs, pomme de terre et le blé.

• Oeufs et produits laitiers que je ne peux tolérer les suivants: beurre, œufs, fromage fermier, fromage feta, mozzarella, fromage de chèvre et yogourt de lait de soya et le canard et le yaourt, le lait d'amande produits de poulet et riz au lait.
> Oeufs et produits laitiers, je ne peut tolérer: la caséine, le lait de vache et le yogourt, les fromages qui ne figurent pas ci-dessus, d'oie et oeufs de caille et petit lait.

• Vinaigre je ne peux tolérer les suivants: vinaigre de cidre.
> Vinaigre je ne peux pas tolérer: tout vinaigre non énumérés ci-dessus.

• Oil I peuvent tolérer les suivantes: canola, de lin et huile d'olive.
> Je ne peux pas tolérer: toute huile qui ne figurent pas ci-dessus.

• Noix et graines je ne peux tolérer les suivants: amandes, graines de lin, noix de macadamia, Pignola, graines de citrouille, graines de sésame et de noix.
> Noix et les graines je ne peux pas tolérer: tout écrou ou de semences qui ne figurent pas ci-dessus.
________________________________________

Español (Spanish):

Para mi anfitrión, el servidor y el chef:

Yo soy el gluten y la lactosa intolerante. Es importante que la comida no esté mal contaminados con ingredientes que tienen gluten y / o lactosa.

• Granos y harina que puede tolerar son: avena, arroz, soja y tapioca. Cereales.
> y de harina no puedo tolerar: el maíz, la papa y el trigo.

• Huevos y productos lácteos que se pueden tolerar incluyen: mantequilla, pollo y huevos de pato, queso campesino, queso feta, queso mozzarella, queso de cabra y yogurt, leche de soja y productos de yogurt, leche de almendras y leche de arroz.
> Huevos y productos lácteos que no puede tolerar: la caseína, la leche de vaca y el yogur, los quesos no mencionados anteriormente, ganso y huevos de codorniz y suero.

• Vinagre puedo tolerar son: vinagre de sidra de manzana.
> Vinagre no puedo tolerar: cualquier vinagre no mencionadas anteriormente.

• I Oleo puede tolerar son: de canola, linaza y aceite de oliva..
> No puedo tolerar: el aceite no mencionados anteriormente.

• Nueces y semillas que pueden tolerar son: almendras, semillas de lino, nueces de macadamia, Pignola, semillas de calabaza, semillas de ajonjolí y nueces.
> Nueces y semillas que no pueden tolerar: cualquier nuez o semilla no mencionadas anteriormente.
________________________________________

Italiano (Italian):

per il mio ospite, il server e lo chef: io sono intollerante al glutine e lattosio.

E 'importante che il mio cibo non sia contaminato con croce ingredienti che hanno glutine e / o lattosio. Cereali e farina.

• che posso tollerare comprendono: avena, riso, soia e tapioca.
> Cereali e farina non posso tollerare: il mais, la patata e frumento.

• Uova e prodotti lattiero caseari che posso tollerare includono: burro, uova di anatra e pollo, formaggio contadino, formaggio feta, mozzarella, formaggio di capra e yogurt, latte di soia e prodotti a yogurt, latte di mandorla e riso.
> Latte e latticini Uova io non può tollerare: la caseina, latte di mucca e yogurt, prodotti caseari non elencati in precedenza, l'oca e uova di quaglia e siero.

• Aceto posso tollerare includono: aceto di mele.
> Aceto non posso tollerare: qualsiasi aceto non elencate sopra.

I Oil può tollerare includono: colza, semi di lino e olio d'oliva.
> Non posso tollerare: gli oli non elencate sopra.

• Frutta a guscio e semi posso tollerare includono: mandorle, semi di lino, macadamia, Pignola, semi di zucca, semi di sesamo e le noci.
> Dadi e i semi non posso tollerare: qualsiasi noci o di semi non elencate sopra.
________________________________________

Gaeilge (Irish):

Do mo óstach, freastalaí agus chócaire: Tá mé glútan agus lachtós intolerant. Tá sé tábhachtach go bhfuil mo bia tras-éillithe le comhábhair go bhfuil glútan agus / nó lachtós. Gráin agus plúr

• gur féidir liom a fhulaingt san áireamh: coirce, rís, soy agus taipióca.
> Gráin agus plúr ní féidir liom a fhulaingt: arbhar, prátaí agus cruithneacht.

• Uibheacha agus déiríochta gur féidir liom glacadh san áireamh: im,, feirmeoir, cáis Feta, cáis mozzarella, cáis gabhar agus cáis iógart soy, bainne agus táirgí iógart uibheacha éin Almond, bainne agus sicín agus bainne ríse.
> Uibheacha agus déiríochta Ní féidir liom glacadh le: cáiséin, bainne bó agus iógart cáis ní táirgí, a liostaítear thuas, gé agus uibheacha cearca agus meadhg.

• Is féidir liom a fhulaingt Vinegar Áirítear orthu sin: úll agus leann úll fínéagar
> Vinegar ní féidir liom glacadh le: fínéagar ar bith nach bhfuil liostaithe thuas.

• Ola Is féidir liom a fhulaingt san áireamh: canola, rois agus olóige.
> Ola ní féidir liom glacadh le: ola ar bith nach bhfuil liostaithe thuas.

• Cnónna agus síolta is féidir liom a fhulaingt san áireamh: almóinní, flaxseed, Macadamia, pignola, síolta pumpkin, síolta Sesame agus gallchnónna.
> cnónna agus síolta ní féidir liom glacadh le: aon cnó nó síl nach bhfuil liostaithe thuas.
________________________________________

Deutsch (German):

Um mein Gastgeber, Server und Koch: Ich bin Gluten und Laktose-Intoleranz. Es ist wichtig, dass mein Essen nicht Tapioka und Cross verunreinigt haben Inhaltsstoffe, die gluten-und / oder Lactose.

• Getreide und Mehl kann ich tolerieren sind: Hafer, Reis, Soja.
> Getreide und Mehl kann ich nicht dulden: Mais, Kartoffel und Weizen.

• Eier und Milchprodukte, dass ich Milchprodukte vertragen enthalten: Butter, Eier, Hähnchen und Ente, Bauer Käse, Feta-Käse, Mozzarella-Käse, Ziegenkäse, Joghurt, Soja-Milch und Joghurt-Produkte, Mandel-Milch und Reis Milch.
> Eier-und Ich kann nicht dulden: Kasein-, Kuh-Milch und Joghurt, Käse Produkte, die nicht, die oben aufgeführt Gänse-und Wachteleier und Molke.

• Essig ich tolerieren kann umfassen: Apfelessig
> Essig kann ich nicht dulden: alle Essig-Öl nicht oben aufgeführt sind.

• Ich tolerieren können gehören: Raps-, Lein-und Olivenöl.
> Öl kann ich nicht dulden: kein Öl nicht oben aufgeführt sind.

• Nüsse und Samen kann ich tolerieren gehören: Mandeln, Leinsamen, Macadamia, pignola, Kürbiskerne, Sesam und Walnüssen.
> Nüsse und Samen, die ich nicht tolerieren kann: jede Nüssen oder Samen nicht oben aufgeführt sind.

Everyone is different!

I have discovered that I am not typical gluten and lactose intolerant. For example: I can have spelt flour (which has gluten) but no corn. Even though I have lactose issues, I can have feta, farmers, mozzarella and goat cheeses, goat milk products, soy and almond milk products, and butter (but can't have margarine).

Also, the only alcohol that doesn't affect me is red wine, but I can't have red wine vinegar, I can only have apple cider vinegar. I can't have peanuts, but can enjoy almonds, walnuts, pecans and macadamia.

All of the recipes in my blog can be adjusted to fit your individual needs and tolerances. For example, if you can't have goat milk products, you can substitute soy milk products - which I have a story to share. I don't have much coffee these days cause if I do it every day, it effects me. I do love the Starbucks Cinnamon Dolche Latte though. We were at a Starbucks the other day and I thought to ask if they could make it with soy milk, and they did - I almost cried it was so good!

Anyway, back to what I was saying, everyone is different, and we all need to be proactive to eliminate those items that have negative effects. Remember to read all food labels and don't be afraid to go to a restaurant and ask for what you want. Most establishments are very accommodating.

On a slightly different note, Mary from LAgrapevine (she's on both Facebook and Twitter), told me about Triumph Dining Cards. They can use everywhere. Theyare specifically for gluten free diets and the cards come in 10 languages explaining what can be eaten and what can't. You can visit their website at http://www.triumphdining.com/

The Key is a Well Stocked Pantry and/or Refrigerator

There are so many times that I just go to the panty and refrigerator to grab a couple of items and see what creative juices flow in creating a satisfying meal. Since we are getting ready to travel for several weeks, I don't want to load up on perishables. That being said, I always have items like salad fixings, eggs, leftover chicken, etc. It's sometimes a leap of faith when I put some ingredients together - now I'm not saying they all turn out terrific, but, I am still batting 90%.

Yesterday was cleaning day and I went to Norms (not my favorite place, but close and quick) - I figured, no one could screw up scrambled eggs. I told them it need them to use butter or conola oil and if they wanted to add anything to the eggs to stretch them, please use water. I didn't want bread or hashbrowns, just some sliced tomatoes. I waited a long time for my order. My partner was already finished with his favorite steak and eggs :-( Finally my order arrived and with one bite, I could tell they did not follow my request - they added milk to the eggs and fried them in margerine which I can't use. I left there without eating.

There is a reason for this story, and I am cutting to the chase. When I came home, I took left over chicken, onions, mushrooms, red bell pepper and chopped all the ingredients, mixed them with 3 eggs and cooked my omelette which was FABULOUS! So like I said, the key is a well stocked pantry and/or refrigerator.

Bon Appetite!