Edible Gluten Free No Cook Play Dough Recipe. Have Some Fun!

This looks like a great EDIBLE gluten free salt free play dough recipe. I'm sure those of you who have children who are gluten sensitive or who have a high risk of having gluten sensitivity (as they have a close relative with the diagnosis of celiac or gluten sensitive) are looking for a recipe like this.  


From www.funathomewithkids.com, it's "safe for babies and toddlers to taste (NO salt!) and it's also ready in less than three minutes. If you know anyone who's got gluten sensitive kiddos - we think this playdough is AWESOME!

Oh and PS - hidden benefit of being salt-free? Your hands feel awesome, soft, and moisturized after playing with this dough!

http://www.funathomewithkids.com/2013/11/edible-gluten-free-no-cook-playdough.html




To Your Health

Dr. Barbara

Benefits of Chicory and Recipe for Pumpkin and Cranberry Cookies, from Beyond Celiac

To continue on the Thanksgiving theme, here is  a Pumpkin and Cranberry Cookie
recipe from Suzanne  at Beyond Celiac. And the best part is that the sweetener used in it is made from chicory root. The recipe and benefits of chicory are listed below and here. 

Suzanne wrote:I found a new sugar to add to my sugar free list. "Just Like Brown Sugar" is a great substitute for real brown sugar. I found a recipe athttp://mariamindbodyhealth.com/the-best-chocolate-chip-cookie/

I used Craisins which were pomegranate sweetened with some elderberry syrup and pumpkin seeds.
I wrote about health benefits of chicory in a previous blog so I am glad that this sweetener is made from chicory.
Maria says that she reserves JUST LIKE SUGAR and JUST LIKE BROWN SUGARfor special recipes due to the expense. The cookie was crispy on the outside, chewy on the inside. Perfect! Just Like Sugar contains no sugar alcohols and does not cause the laxative effect of some of the other sweeteners. It is composed of natural fiber obtained from Chicory Root, Calcium and Vitamin C.

BENEFITS OF CHICORY ROOT:

1. CHOLESTEROL: It decreases the levels of serum LDL cholesterol in the blood.
2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants.
3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal blood sugar levels while also increasing stool bulk and consistency.
4. CONSTIPATION: It provides soluble fiber, which improves digestion.
5. GALL BLADDER ISSUES: It builds your body’s resistance to gallstones and liver stones. By increasing the flow of bile, it assists the body in digesting foods and liquids. The extra bile also helps break down fats in the body.

There are more benefits of Chicory root listed at her site. 

Watching what we eat, avoiding grains and their toxic proteins and eating traditional foods made in the traditional way is the foundation of health. Build on that foundation would be the additional nutrient supplements to remedy problems from the environment and polymorphism, those pesky but dangerous variants on gene expression that need more vitamins to express better health. More on that later. 

To Your Health.

Dr. Barbara

THE WORLD’S FIRST GLUTEN SUMMIT COULD CHANGE YOUR LIFE! Today is day four and you can listen to it until 10 am tomorrow. It's Not Too Late to Register

The Gluten summit has something for everyone. 

And it is not too late to register. 

There are a lot more interviews of world class gluten experts, so why don't you register today for free.

Registration and speaker information.

To Your Health
Dr. Barbara

Day Three of The Gluten Summit- Register Here for Free- Don't Miss It!

Day 3 of the Gluten Free Summit is here. Day 1 and day 2 's interviews were just excellent. You can tune in for free to listen to functional medicine expert, Dr. Mark Hyman MD, Dr. Natasha Campbell- McBride who wrote The Gut and Psychology Syndrome , and more.

 

One of the items he talks about is how grain can contribute to diabetes and other chronic diseases.  How do grains, even rice and other gluten free flour lead to chronic illness? Facts...

 

• Two pieces of whole grain bread contains 2 tbsp of sugar
• Gluten free flour substitutes contribute to diabetes
• Rice flour is worse for blood sugar than wheat flour

 

 

You can access this lecture today for free.  Please share it with your family and loved ones.

To Your Health

Dr. Barbara

  

THE WORLD’S FIRST GLUTEN SUMMIT COULD CHANGE YOUR LIFE! It's Not Too Late to Register

The first two days of the Gluten Summit have been exciting, informative and motivating!
This information really can change your life for the better. It will save lives.

There are a lot more interviews of world class gluten experts, so why don't you register today for free.

Registration and speaker information.

To Your Health
Dr. Barbara

Celiac Brain's Best Pumpkin Pie Ever!

With the cold weather approaching and the gifts of the harvest on our tables, we sure have lots to be thankful for. 

This time of year, I always make a pumpkin pie for a family dinner, usually Canadian Thanksgiving dinner and this recipe makes the best pumpkin pie ever. Even a person who said pumpkin pie is not their favourite, liked this pie, because the pumpkin taste is a bit milder because of the coconut milk. 

If you don't like it too sweet, I have made it with half the amount of maple syrup and honey and it was very nice too.

Pumpkin Pie (GAPS, Grain free, Dairy free, Paleo)

Serving Size: Makes one 10 inch pie.

Ingredients for pie crust

1 cup unsweetened shredded coconut

Pinch of salt

1/3 cup of pitted Madjool dates

2 Tbsp. coconut oil

Preheat oven to 450 F and adjust rack to middle position. Line 10 inch springform pan with parchment.

Place all ingredients in a food processor and pulse to combine and until the mixture holds together when pressed between your fingers. Press the crust firmly into bottom of the pan.

Bake crust until golden about 10 minutes. Cool.

Ingredients for filling

½ cup honey

¼ cup of maple syrup

¼ tsp. of ground nutmeg

½ tsp. ground cinnamon

1 cup pureed pumpkin

1 Tbsp. organic gelatin (one package)

4 large eggs

2 cups of coconut milk (without carrageenan, sulphites or starches)

Place all ingredients in a blender. Blend until smooth. Pour into baked pie shell. Place pie dish on a large baking sheet in center of oven with ¼ inch of water in it. Bake at 450 F for 15 minutes. Turn oven down to 350 F and bake for an additional 20 minutes until edges of pie are set. Cool to room temperature before serving. Serve alone or with whipped coconut cream ( cool a can of coconut milk, scoop out the thickened cream part and leave the more liquid milk and whip the cream as you would whipping cream). 

Enjoy All year round. 
To Your Health
Dr, Barbara
PS Thank you to my niece Leah, for taking the picture.

THE WORLD’S FIRST GLUTEN SUMMIT COULD CHANGE YOUR LIFE!

Do you want to know more about gluten and how it creates disease? Do you want to learn how to heal from gluten damage?

If you answered yes to both you need to register, free of charge for The Gluten Summit.
I am happy to promote more conversation regarding this hidden and dangerous cause of early illness and early death. This exciting event starts tomorrow, November 11th. To have so many of the cutting edge gluten experts in one place is amazing. You have heard of quite of few of them right here at "celiacbrain". Now hear them interviewed.

Dr. Tom O’Bryan of theDr.com has gathered 29 of the world’s experts and opinion leaders on the topics of gluten-related disorders, nutrition and healthy living for a series of online interviews taking place for FREE from November 11-17, 2013.

During the summit, you will:
Learn about the latest research on gluten-related disorders;
Understand why we MUST call more attention to them;
Gain improved knowledge of proper diagnosis/treatment methods;
More frequently ask, “Could this health issue be due to gluten?”

The goal of The Gluten Summit is to shift the scientific discussion and clinical recognition of gluten-related disorders forward by five years. Meaning, [Dr. O'Bryan as well as all of us want] the conversation between patients and doctors that will be happening five years from now to happen now.

Time is growing short, the Gluten Summit begins November 11th. If you haven't signed up yet, you still have an opportunity to do so, just follow the link below: 



Registration and Speaker information






To Your Health.

Dr. Barbara

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