New Orleans Style Beignets

I was born and raised on the sunny Gulf Coast of Florida. Most people know it for its pristine sugar white beaches and clear Bahamas like water; you know, the vacation destinations of the Destine, Panama City, and Pensacola area. The boarders of Georgia, Alabama, Louisiana, and Mississippi all meet near the tip of West Florida. Mobile, Alabama is less than an hour’s drive and New Orleans is about three.

Much ado is made over New Orleans’s Bourbon Street and Mardi Gras. However; if you make a sober visit in the morning, say around 10:00 a.m. the stench alone will peel back the glamour of the party scene. Sadly, if you are a big partier, your blurry eyes and pounding Pat O’Bryan’s Hurricane size head ache may obscure some of the best parts of New Orleans.

Port cities are usually a fascinating mixture of extremes, kind of like a treasure hunter’s paradise. High society and low often find themselves mingling at the water’s edge. The upper crusts browse for fascinating new imports and treasures as they bargain with the low life port dwellers and cargo sailor types. It is as fun to watch the tourists as it is to be one.


The real beauty of the Crescent City is its peaceful co-existence of southern charm and grace along side the pirate like Cajuns who carved out a rough life in the alligator infested swamps. Oh, and beware of offending the third tribal subculture lest you find yourself stinging from the prick of a voodoo doll. Where else does the beauty of ornate rod-iron balconies and old white columned southern plantation homes blend into one flowing eclectic and sometimes smelly yet beautiful city like New Orleans?

One of the historic district’s greatest treasures beside Jackson Square, southern plantation homes, and Audubon Park (Zoo) are the unique restaurants that have long ago ensconced themselves around the water’s edge. The Gulf Coast shrimp baskets, Gumbo, Po-boy sandwiches, pecan pralines, and divinity are distinct flavors of historic New Orleans no doubt. But, one of the oldest (1862) and tastiest treats is found at Café Du Monde.

The original Café Du Monde is an open air French donut and coffee shop adjacent to Jackson square. You will most likely have to wait to be seated at one of its overhead fan cooled patio tables. The trumpet and trombone jazz playing musicians usually loiter out side the green and white stripped awning eager to entertain you if you have to wait. Of course the outdoor seating is on a first come first serve basis but these yeasty powder-sugar dusted donuts, chicory coffee with sweetened condensed milk, or ice cold milk are worth the wait even in the steamy heat.

For years I have been looking for a recipe that duplicates the flavor of the Café Du Monde French beignets, to no avail. Café Du Monde sells a good and very easy box mix in their shop and in some stores. (last time I was in Fresh Market on Franklin Rd. they carried it) but I just wanted to make them myself. Finally!!! I have found the closest one to it and here it is…

Yesterday, I pulled a switch. I ground some fresh soft white pastry flour and used agave in the dough. I tucked some semi-sweet chocolate chips in the middle of the dough and deep fried them in coconut oil. I didn’t tell my company or family that this guilty culinary confection was "healthified" with whole wheat flour and fried in healthy coconut oil. I shook them in a brown paper bag with powdered sugar – not totally sugar free - but this was a significant sugar reduction and as about a healthy as a fried, sugar topped dough ball can be. Yum!


Beignet Recipe - Café Du Monte Style

(Healthier version)
Makes 18 beignets

3/4 cup lukewarm water (or sugar substitute - 1 cup water and 1/4 cup sugar)

1/4 scant (less) cup agave

1/2 teaspoon salt

1 egg, room temperature & beaten

2 tablespoons butter, softened

1/2 cup evaporated milk

4 cups bread flour (or freshly ground soft white whole wheat)

3 teaspoons instant active dry yeast

Grape seed oil or coconut oil*Powdered sugar for dusting

* Use just enough oil to completely cover beignets while frying.

Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth.

If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.

(I usually don't wait , but immediately pinch 1 teaspoon size bits of dough and go ahead and cook )

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.

NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough.

Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. I use tongs to remove them from the oil and put them right into a brown paper lunch size bag along with 1/4 - 1/3 cup of powder sugar. Shake and serve hot.

NOTE: The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)

Option: place 3-5 semi-sweet chocolate chips on dough square and fold over. Press out any trapped air and cook.

Or shake in brown sugar cinnamon.


To learn more about Café Du Monde check out:
http://www.cafedumonde.com/coffee.html

Homemade Mayo

As a kid, every summer our family would leave behind the sticky heat and heavy wet air of Florida and drive two days to the corn belt of Illinois. After what seemed like an eternity, we would to pull into the gravel drive way of the two story white farm house where my father was born and raised. To our amazement we would sleep with the windows open as a chilly breeze charged the quiet and peaceful night air. We actually had to wear sweaters at night; but by day, though hot, the heat was crisp. It was kid heaven. We ran carefree in cut-offs and tennis shoes from sunrise to sunset. Warm days were filled with 4-H county fairs, community parades, baby farm animals and riding a red Cushman scooter up and down dusty roads between the corn fields. Simple, but flavor packed lunches and dinners always included plenty of fresh picked sweet corn and vine ripe tomatoes.

Sometimes our Yankee cousins - talked funny. We were always amused to learn of familiar items with different northern names or totally unfamiliar items like corn relish, pork loin sandwiches (kind of like southern fried chicken steak on a hoagie bun), and tractor pulls.

When we asked for mayonnaise on our sandwiches my aunt would have to translate to the cousins– Oh, they mean “salad dressing” or “sandwich spread”. When we looked at the jar of the same product that we bought in our southern grocery stores – sure enough – that familiar white goop was labeled “salad dressing”.


Mayonnaise is simply an emulsion of oil and eggs with a little salt and acid. Sounds easy to prepare when you think about it doesn’t it? Unfortunately, like most store bought food products the bottom line of mass production is profit. Profit in the food industry translates into long shelf life which further translates into added preservatives which equals one more brick in the wall to building an unhealthy body. Homemade mayonnaise usually tastes better, is healthier, is less expensive and is certainly fresher.

After I checked the ingredients on my standard store bought mayo jar, with it’s preservatives, then compared it against the little half pint health food brand that cost $8.00 I decided to start making my own. Egg and oil in the blender – how difficult could that be?

This recipe is not the white creamy goop in the jar that you are used to but it is very flavorful and healthy. I use it all the time now and my family has not even noticed the switch.


Homemade Mayo
(I always double this recipe)

1 cup light Olive Oil
1 egg (or 2 eggs for a thicker mayo)
Juice of 1 lemon (or red wine vinegar)
1 tsp. Dijon mustard
A pinch of salt
Fresh ground pepper

Put mustard, lemon, and egg into the blender (or food processor). Blend on low for a minute or less. While blender is on low, drizzle in the oil in as slowly as you can.

If you like a thicker mayo, use two eggs or just the egg yolks. After refrigeration it will thicken more.

Pour into glass jar and seal. I like to use wide mouth mason jars. They now make a plastic screw on lid for canning jars of most sizes. I use the wide mouth quart and pint jars for most of my soup, sauces and leftovers.


Don’t be afraid of the fat. The Low fat diet craze has proven to be unsound. Yes, bad fats are bad for us and good fads that are heated up too high are bad for us but we now know that good fats protect against heart disease, stroke and inflammation as well as type 2 diabetes. This recipe contains good fat. Enjoy with a good conscience.

Quick and Easy Whole Grain Bread
(Everything is made in one container)


This recipe is so easy my 5th grader can make bread starting from wheat berries and ending in freshly ground, nutritious, hot, home baked, whole wheat bread. Did I mention the soothing aroma?

There is a lot to be said about the therapeutic benefits of getting your hands into warm, yeasty dough and kneading until all your troubles melt away. However, when you have little ones demanding your every moment, it may seem more like Brair Rabbit stuck to Tar baby than therapy.

On those busy days I get all the homemade healthy goodness in short order. Here is what I do:

* Sorry – it requires a Vitamix

Vitamix Whole Wheat Bread

1 ¾ Cups whole wheat berries
(or you can use 2 ¾ cups whole wheat flour)
1 teaspoon salt
1 ¼ Cup water
1 Tablespoon active dry yeast
1 Tablespoon agave (or honey)
1 Tablespoon oil (I sometimes used garlic infused olive oil or coconut oil)
1 Teaspoon lemon juice

Measure 1 ¼ cup water (a glass measuring cup is the best) add 1 Tablespoon yeast and 1 Tablespoon agave (or honey) to the water. Stir and set aside 3-5 minutes. In the mean time you can grind the wheat.

Put the wheat berries and salt into the dry blade container and process on high for 1 ½ minutes (this makes the flour warm so you don’t have to heat the water in order for the yeast to be activated)

After the wheat has been ground there will be a hole in the center of the flour. Pour the water, yeast and agave into the hole.

Add 1 tablespoon oil and 1 teaspoon lemon juice.

Secure the lid and turn machine on high and run for 1 second bursts until all the ingredients are wet.

While the dough rests oil your (8 ½ X 4 ½ inch) pan

To knead the dough: on the high setting quickly turn on and off 5-6 times for 1 second bursts then scrape down the sides of the container with a spatula. Repeat until the dough forms a ball. (Sometimes my dough pretty wet like stiff cake batter – that’s OK)

Pour the dough into the loaf pan using a wet spatula to shape the loaf.

Let rise just to the top of the pan (15-20 minutes)

Bake at 350˚ for 35-40 minutes. Remove to cooling rake. Makes 1 loaf.

Yumm – This cool afternoon as I type this recipe my keyboard is sticky with agave fingers from eating piping hot homemade whole wheat bread with organic butter melting on top with the dripping of agave nectar – mmmm, and so easy.

We use our Vitamix regularly. If you wish to purchase a Vitamix - the best price you will get is at a demo - like when they come to Cosco, Sam's Club or the Fair once a year or so. The dry blade/container is sold separately - (I highly recommend it. You need it to make bread and nut butters).

But if you are ready to purchase your Vitamix soon I can get you FREE SHIPPING! When you call in or order on line if you will tell the operator my code - you will save money.

To order Call: 1-800-848-2649 and give them CODE #: 06-003804

What Exactly is Organic?

Organic food is food grown or produced without the use of chemical fertilizers or artificial pesticides. The USDA has developed a seal of approval that certifies food with it's mark is "organic" according to this standard. It can be a good seal to look for because not everything that claims to be organic actually is.

On the flip side, this is a pricey endorsement, especially for small companies to earn. Some products are naturally organic so when comparing labels you may think you are choosing a better organic product but in reality they are both organic. For instance, coconut oil (except for industrial grade) is all organic. Coconut trees are not sprayed with pesticides nor are artificial fertilizers used. Therefore, advertising that coconut oil is organic may be smart, but it does not mean that it is necessarily a better product than the next. Other products that are usually organic are blueberries and agave nectar.

Why I Always Buy Organic Milk and Dairy Products

My main concern in buying organic is first in the dairy department. As any pregnant mother can tell you, there are strong warnings issued about taking any drug or consuming alcohol while nursing or pregnant. Drugs permeate into breast milk quite freely. This is also what happens with cows and the milk we drink from them. All drugs, antibiotics or growth hormones that the cow consumes can be found in the milk. I try to buy organic milk, cheese, cream, sour cream, and butter. Even though it is quite a bit more expensive I believe it is important that our children get hormone and drug free milk.

How to Make a Proper cup of tea – Cheerio Ya’ll!

General Tea Etiquette- Unless you are a tea fanatic or an actual Tea Shoppe, it is not necessary to stock your cupboard with copious varieties of tea. Two or three offerings of your favorites will do. Earl Grey (slight orange flavor), Darjeeling (Black Tea), Assam (commonly called "English Breakfast Tea" or "Irish Breakfast Tea") and Green Teas are among the most popular.

There is some debate among true tea connoisseurs as to whether the water should come to a full rolling boil, or is ready for brewing just prior to boiling. But two things are undisputable 1. Never allow the tea to boil on the stove top. This embitters the tea and 2. Never should the tea be added to the water but the water should be poured over the tea.

How to serve an Englishman a Proper cup of tea – Cheerio!

1. In a stainless steal pot Bring 3 cups fresh cold water almost to a boil. Other types of medal pots taint the taste of the tea.

2. Pour about ½ cup into your ceramic teapot and roll it around to warm the pot. Discard the water. Return water pot to stove top and bring to a gentle boil.

3. Insert infuser (it looks like a cloth funnel) into the ceramic tea pot.

4. Add loose tea into the infuser, about one teaspoon per 8 ounce cup.

5. Pour boiling water over the leaves and put the lid on the tea pot. Let steep for 3 minutes.

6. Remove infuser with loose tea. Allowing the tea leaves to steep for longer than five minutes “stews” the tea and embitters it.
The English offer milk (never cream), lemon, or sugar cubes as options for their tea.

How to Serve a Southerner Tea - Ya’ll:

But since I am not British… I:

1. Boil my cold (spring, distilled, or filtered) water in a stainless steal pot. When it comes to a boil I push it to the back burner.

2. Add sweetener (I use low glycemic natural Agave) and stir. Even though I am from the south, I use a minimal amount of sweetener. However, traditional southern tea is made by add about 1 cup white sugar per pitcher - until the sugar can no longer dissolved– (diabetic coma here we come…)

3. Add two family size tea bags (gasp – there goes undisputable rule # 2) and put a lid on it for 5 minutes. Discard tea bags.

4. While it is steeping to a deep brown, I fill a pitcher to the top with ice. Then fill the pitcher ½ way to the top with cool water.

5. Then I fill the pitcher the rest of the way with the hot concentrated tea. The ice water dilutes the tea concentrate to the perfect southern staple. *In-JAW YAH AHHSS-TEE YAH-LL!

This makes a pitcher and a half.

*(translation: Enjoy your ice tea, Ya’ll)

Gluten Free/Dairy Free Alternative Food Lifestyles for Families with Autistic Issues

My youngest daughter is autistic, and while searching for ways to help her, I stumbled across some articles about other families of autistics going gluten and dairy free. Apparently it had some pretty positive effects on their children’s health. For the last two years, my family has taken much of the whole wheat we once ate in profusion out of our diet almost completely.

I won’t elaborate too deeply on all the research and physiological reasons here why a gluten and casein free diet may be good for many autistics, but I will tell you why we stuck with it after trying it.

There are some typical behaviors that seem to be common throughout much of the autistic spectrum, which includes Asperger’s, PPD, and other types of developmental delays. These behaviors include things like hand flapping and repetitive self-stimulation – otherwise known to auties and their families as “stimming”. In our child, the stimming behaviors seemed to get worse right after a good, old-fashioned grilled cheese sandwich and a big glass of milk. It seemed all she wanted to eat was bread and dairy products, and right after eating she’d be off in La-La Land. Once that happened, there was just no getting through to her. Much of the time I couldn’t even get basic eye contact out of her.

It got to the point that I knew there just had to be some way (in addition to the physical therapy we were doing) to stop her slide into oblivion every day. So off to the internet I went.

Once I found and had read up on the GF CF diet, I discovered research had shown that some children who were autistic may not be able to properly digest gluten and casein – which are proteins found in wheat, barley, milks, cheeses and similar products. When they ate foods with casein and gluten in them, these substances would apparently turn into an almost morphine-like substance in their systems. I even noticed that when she had eaten these things, her pupils would get rather large – just like someone who had ingested drugs.

After about 2 months of reading every label in sight, I began to weed out the offending products and replaced them with appropriate gluten and casein free foods. At first it was pretty difficult to get hold of some items – but when I spoke to my local grocer and let them know about my needs, they began to carry more and more GF/DF products.

I also started to rely less and less on packaged foods and put more fresh fruits, vegetables and meats – organic if I could get it cheaply enough. I was fortunate in that my daughter is a pretty compliant child and would eat most anything I put in front of her without much complaint. There was the occasional plea for her old favorites, but those fell on deaf ears!

Her behavior improved dramatically – she was no longer so distant and after a meal she no longer went to her old “Happy Place” – but found new places to go that were more conducive to learning and knowledge retention.

In addition to incorporating more of a variety of fruits and veggies into our diet as possible, I have a few GF/DF products that I have decided are our favorites and that I don’t want our pantry to ever be lacking:

Rice Dream Organic rice milk – This is by far the best dairy free beverage for regular use on the market in my opinion. I use it as a milk substitute in almost every recipe I make. The original flavor is the best to use for most recipes, but the vanilla flavor is good in desserts or as a hot beverage. I warm it in a pan and add organic cocoa and honey, agave or stevia for delicious hot chocolate.

Tofutti Cream Cheese & Tofutti Sour Cream are great to use as substitutes for regular cream cheese and sour cream, although because they are soy products care should be taken not to consume it too often. Soy contains phytoestrogens and will artificially raise estrogen levels in your body which can adversely effect health. In females, high estrogen levels have been linked to breast cancer and other health issues, and some studies say that it could lead to more aggressive behavior in males.

Tinkyada Pastas – I’ve tried other GF pastas and not one of them cooks up firm and stays together like this pasta. I actually like it better than semolina pasta. This pasta is made from brown rice and manufactured in Canada. Even if we didn’t have gluten issues I would consider this pasta a family favorite.
Not many grocers carry Tinkyada, but try asking the manager if they’ll consider carrying it should you have dietary limitations like celiac disease or autism in your family. Also check your nearest health food store as they may carry it. If you have a food co-op in your area you may be able to get a case split - Otherwise, you can order it from Amazon.com. They carry a lot of different grocery items and if you order more than $25 of items that are handled at the Amazon warehouse then you don’t have to pay shipping (or sales tax outside of the state they do business in for that matter.) The downside is (unless you belong to a co-op that can split cases) you have to buy in cases of twelve, but for us that’s no big deal since we eat pasta pretty regularly. Pasta also keeps for a long while so don't be afraid of buying in bulk to store it.

Perky’s Cereals – This cereal is similar in heartiness to Grape Nuts, but comes in little rounded seed-sized pellets in Nutty Rice and Nutty Flax flavors. The Nutty Flax is definitely nuttier – but for some reason the Nutty Rice is always cheaper in the stores. The taste is a bit plainer than Grape Nuts but still tastes better than not having cereal if you are a cereal person. We often add fresh or frozen fruits, toasted almonds or carob chips for flavor – and honey, agave or stevia for sweetness. My daughter loves me to sprinkle grated coconut over it as a sugar substitute since we restrict her sugar intake and it also adds healthy vegetable protein with good fats. Coconut is a medium chain fatty acid that your body can assimilate easily and will also rev up your metabolism... nice!

Pamela’s Wheat Free Bread Mix – I tried the Bob’s Red Mill GF Bread Mix but I liked the texture of Pamela’s better, and there are a variety of recipes included on the bag so I don't have to make anything up as I go... even though I still make stuff up anyway. It bakes up much less crumbly than the Bob's Red Mill GF mix,

and my daughter seems to like it much better.

I have, however, used the BRM GF Bread for crumbs to add to my cornbread dressing and other things that call for crumbs.

Of course, I’ve gotten a big stand mixer since I last tried it, so maybe I’ll give the BRM a go once more and experiment a little to see if the mixer and adjusting the recipe a little will help the texture.

Bob’s Red Mill GF DF Pancake Mix - I like this pancake mix but like the bread mix it tends to be a little dry, so I add some honey or agave to it as well as an extra egg to help moisten it and keep it together better.

Pamela’s has a all-purpose baking mix that you can use for pancakes and other recipes, but I still have plenty of BRM left and once I get through it all, I’ll try the Pamela’s and let you know if I like it better.

Bob’s Red Mill GF/DF Mighty Tasty Hot Cereal – I LOVE this hot cereal on a cold winter day OR a cool spring evening when I don’t feel like cooking a big meal. It’s a very hearty cereal with four grains in it – Whole Grain Brown Rice, Corn, White Sorghum, and Buckwheat – all ground to a medium coarse texture. Add more or less water depending on how you like this more unrefined alternative to Cream of Wheat – I like mine with a little more liquidity and sometimes I like to add carob chips for a chocolate taste. My daughter loves it with frozen blueberries mixed in and honey or agave nectar drizzled over it.

Bob’s Red Mill Gluten Free Rolled Oats – Regardless of what most people might think, oats are not necessarily always guaranteed to be gluten free. On occasion they may be cross-contaminated with wheat that is handled in close proximity at a manufacturing plant. Bob's Red Mill has a dedicated facility to avoid that issue, and the oatmeal is certified GF. We love oatmeal, so just to be safe we order the certified gluten free oats from – yup, Bob’s Red Mill. They are just as delicious as regular oats if not more so. (Most oatmeals I've tried taste like glorified pressboard.) My only complaint would be that they aren’t sticky enough. If you like oatmeal that isn’t sticky, then this is perfect for you. If not – just take a small amount of the oats and stick it in the blender or a magic bullet and powder it – even a coffee grinder will do the trick. Then add a tablespoon for each cup of oats you are cooking and you’ll get a more firm oatmeal that has more body. Add berries, chocolate, cinnamon, chopped apples, or whatever you like to it to make it a really fun meal.

Whole Grain Goodness - and Still Gluten Free!

If you have a grain mill or a Vitamix blender, you can also keep gluten free whole grains on hand for baking freshly milled bread, cookies, pastries and more. A good cookbook that specializes in GF cooking can be found new or used on Amazon or sometimes on eBay. Just use the words Gluten Free cookbook in your search criteria and you’ll get a good page full to choose from. I purchased “The Gluten Free Gourmet Cooks Comfort Food” by Bette Hagman and have tried a couple familiar recipes that turned out nicely – although I had to substitute rice milk for cow’s milk. You can also use rice milk and vinegar or lemon juice to make “rice buttermilk” if the recipe calls for buttermilk. Make sure the milk is warmed up before you add the vinegar or lemon juice – about 1-2 tablespoons per cup of rice milk. The book also has recipes for flours that serve different purposes – such as a featherlight mix for pastries or one with milled beans for a heavier bread mix. This takes a little more effort but give you more diet variety if you have the time and patience for it. If not, you can always purchase Bob’s Red Mill All Purpose Flour either in a four-bag case (most cost effective - just ask the purchasing manager in your local grocer) or if you have access to a cooperative buying club you can purchase it in a 25 pound sack.

Here are some good gluten free grains that are not only great milled but also cooked whole and added to various recipes:

Short Grain Brown Rice - I prefer the short grain rice to the longer grain as it seems to have a nuttier flavor and I just like the texture of it - it's quite substantial and I just enjoy a hefty grain. Don't add too much of this to bread recipes - it is a bit too heavy for that. I buy rice flour separately if a recipe calls for it.

Millet - This is a great, nutty flavored grain that makes a good addition to almost anything - soups, stews, hot cereal mixes, salads, breads, and more. I would also substitute this grain in a couscous recipe in place of the actual couscous.

Quinoa- Pronounced "keen-wah", this little super-grain really packs in the nutrition.

It is a seed - not a grain, since it doesn't come from a grass like rice does.

Called the "mother of all grains" by the Incas, it was revered as sacred by them. Every growing season the emperor himself sowed the first seeds using golden implements. It has a decent protein content (12-18%) and is high in lysine (unlike other, more common grains), as well as having a good balance of amino acids, is easily digested, and just plain tastes good!

Amaranth - This grain (also technically a seed) is similar in appearance to Quinoa, only smaller. It was once cultivated by native peoples of South America and is considered a high value food - it is reported that Amaranth contains up to 30% more protein than other cereal grains such as rice, wheat, oats or rye. A 1/4 cup serving provides about 60% of the daily need for iron, as well as being rich in lysine and protein. Both of these seeds can be popped like popcorn (though they are so small you'll have a hard time telling if you popped them all!) and mixed into granolas, or just cooked as you would normally cook other grains in water.

Butter or Ghee? Regardless of what some people/experts may try to tell you, butter is a good fat - it's a natural fat that is not hydrogenated. It doesn't contribute to cell damage or artery hardening like hydrogenated fats, and frankly, I'm happier when I can have butter. But because the butterfat contains casein, I use ghee (pronounced Gee with a hard "G") instead. One problem with buying it - it's EXPENSIVE. At one time I paid $7 for a small jar - about 8 ounces. So now I make my own ghee for about one-third the price and can fill up that same $7 jar for $2.50 buying my own organic butter - two sticks is enough to fill the jar. (Don't be too impressed - ghee is just an Indian word for clarified butter. Super easy to make. I'll post instructions for that later.) I use only organic butter for this purpose to cut down on accumulated toxins in our food.

I hope this gives you a base to work from if you think the gluten free/dairy free lifestyle might be right for you. Of course, before making any drastic changes to your diet, be sure and check with your health practitioner. You can be tested for gluten or casein sensitivity so ask your doctor if you notice you have intestinal issues after eating these foods. A GF/CF diet can also help people who are suffering from IBS, Crohn’s disease, or other intestinal disorders.

Oh Hail! Take Your Vitamines!

Two days ago it was 80°. This morning it is hailing!

Can dramatic fluctuations in weather make you more susceptible to illness?

Despite generations of mothers insisting that we bundle up, and fill up on chicken soup and hot tea, scientists are running outside barefoot without their coats on.

Once again Scientists are back-talking the Old Wives Club and bucking generations of conventional wisdom. Science reports: “Colds and flu are caused by viruses and when bad weather arrives, people merely stay inside and are more likely to spread germs to one another”. Well, this Old Wife has never observed work or school dismissing for good weather so we can disperse and not sneeze on one another.

They also say, "Viruses spread more easily through dry air. When it is cold outside, the air is drier both outdoors and inside (where people have their heaters on) which may make it easier for germs to pass from one person to another.” Yadah, Yadah, Yadah! The old wives club’s imperial data suggests just the opposite – dramatic shifts in weather as well as damp cold weather makes us more susceptible to sickness.

So until Mr. Smarty Pants is going to make you homemade chicken soup, wipe your nose, and tuck you in, mom says put on your scarf, keep warm and dry and take an extra vitamin C!