Surviving Interstitial Cystitis & Celiac Disease

Berry Stew

2010-11-29T18:38:00.000-08:00

I made this tonight for the second time. And got raves from my children. It is simple yet delicious. I hope you enjoy.

Berry Stew
Serving Size: 8

3 pounds stew meat -- venison,buffalo, beef or chicken
3 tablespoons Oil
6 cups Homemade Broth -- whatever you have on hand
2 cups blackberries -- fresh or frozen - use what you have, a mix, raspberries or blackberries will work fine.
1 tablespoon agave nectar -- or honey
2 Dashs Salt -- to taste
1 cup blackberry, blueberry or pear juice or if you can tolerate it Blackberry Merlot or other wine is good.

In a large pot, brown stew meat in oil. Add the blackberries and stock. Stir in the agave nectar and juice and simmer the meat, covered, until it is very tender, about 1 hour. If the berries are too tart add more agave nectar to taste. Thicken sauce by shaking in a jar 1/3 cup gluten free flour and 1 cup distilled water. Add salt to taste and serve in bowls over rice or gluten free pasta. This recipe serves 8 to 10.

Per Serving: 328 Calories; 21g Fat (59.8% calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 239mg Sodium.

Turkey or Chicken Salad

2010-11-23T06:46:00.000-08:00

With thanksgiving being this week I decided to post a recipe using those wonderful turkey leftovers. I created this recipe a while ago to help increase my vegetable intake. I hope you enjoy.

Erika's Chicken Salad

1 to 1 1/2 cups cooked chicken or turkey, shredded
4 Carrots -- peeled and shredded
1/2 Zucchini -- shredded (small to med)
2 Stalks Celery -- shredded
1 Gala, Fuji or Pink Lady Apple -- shredded
4 Cloves Roasted Garlic -- mushed into paste with fork
1 Vinegar Free Pickles -- minced
2 Green Onions -- sliced finely
1 Handful Fresh Parsley -- finely chopped, optional
1 Dash Kosher salt
1/4 to 1/2 Cup Homemade Vinegar Free Mayonnaise (see recipe)

You can optionally add one of the following if desired: Unsulfured Raisins if Tolerable, Chopped Artichokes or Avocado, or chopped Pumpkin Seeds

Season to Taste if Desired

Mix all together and serve on a bed of lettuce or with GF crackers.

Per Serving: 172 Calories; 11g Fat (56.2% calories from fat); 9g Protein; 11g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 195mg Sodium.

No Tomato Sauce and Almost No Tomato Sauce

2010-11-16T07:49:00.000-08:00

Well, our home school is in full swing and it has been hard for me to find time to post. But here is a recipe requested by one of my readers and one that I've been meaning to post since September. The original recipe I actually found on another IC site and I started experimenting and modifying it to my own tastes. I've changed it to make it easier to cook as well as put in a few of my own additions.

No tomato Sauce

6 carrots -- peeled and chopped
1 beet -- peeled and chopped
1/2 cup leek -- cleaned and chopped
1 stalk celery -- sliced
1 bay leaf -- whole
1/2 Teaspoon Kosher salt
3 cloves garlic -- or 6 to 8 roasted garlic (I prefer roasted)
1 cup mushrooms -- about 31/2 oz of mushrooms or more to taste
1 Tablespoon Fresh Basil -- or 1 tsp. dried
1 Tablespoon Fresh Oregano -- or 1 tsp dried.
1/4 Cup Fresh Parsley
1 1/2 cups Distilled Water
1 or 2 roasted red peppers, optional
1 tsp. agave nectar
2 tsp. olive oil

Place all ingredients of the basic sauce in a pot except mushrooms,fresh herbs, agave and oil. Bring to a boil, reduce heat and cover. Add mushrooms and herbs after about 20 minutes and cook until mushrooms are tender, about 10 to15 minutes. Then puree everything in a blender or food processor. Add water or vegetable broth, if needed, until mixture has tomato sauce texture. Return to pot, then cover and simmer for 10 minutes to blend flavors. Season with, agave nectar and/or olive oil if desired.

Sloppy Joe Sauce - I like to add more roasted peppers or even unroasted bell peppers to the pot.

Almost no tomato sauce: If you can tolerate low acid tomatoes, one may be added to the sauce for additional flavor.

Per Serving: 65 Calories; 2g Fat (22.6% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 527mg Sodium.

Giant Cream Puff or Carob Éclair Ring

2010-09-07T12:29:00.000-07:00

Okay, this is one of my all time favorite desserts but I find my self rarely making it anymore, especially since going gluten free and being diagnosed with IC. I decided to take a chance though and try to make a puff pastry dough that would work and revamp the filling ingredients to make it IC friendly too. My first attempt was somewhat a failure, because the nature of GF flours are softer than non GF flours, my cream puff was rather flat and shapeless. For my second attempt, I added a little Xanthan gum and placed the dough in a bunt cake pan. It came out beautiful! I proudly brought my success to the Labor Day gathering at a friends house. Everyone was quite thrilled and no one knew it was IC safe and Gluten Free.

Éclair ring or Cream puff IC GF

Puff Pastry:
1 cup distilled water
1/2 cup unsalted butter
1 cup all purpose GF flour mix "white" (not bread mix - see pantry staples)
1/4 teaspoon Xanthan gum
4 eggs -- I use free range

Éclair Filling:
1/2 pint whipping cream -- some Land O Lakes or Kemps Old Fashioned usually have IC safe ingredients - omit if whipping cream is a trigger for you.
2 tablespoons organic sugar
1 box Vanilla cooked pudding and pie filling mix (Dr. Oetker) -- 8 serving size (it is gluten free, I checked with the company) use two boxes if omitting whipping cream.
2 cups whole additive free milk (Cedar Summit Farm or Raw) -- or use a milk that is safest for you (increase to 4 cups if omitting whipping cream)
1 teaspoon vanilla extract

Éclair Carob Topping:
3/4 cup carob powder
1/2 cup distilled water -- boiling
3 tablespoons agave nectar (blue) -- honey or maple syrup
3 tablespoons butter -- softened
1 teaspoon vanilla extract

Cream Puff Filling:
1 1/2 pints heavy whipping cream
3 tablespoons organic sugar -- or more to taste
1 1/2 teaspoons vanilla

Grease and flour a bunt cake pan.

Prepare puff pastry: In a medium saucepan over high heat, bring 1 cup water and butter to a rolling boil. Reduce heat to low and stir in flour and xanthan gum until mixture forms a ball, about 1 minute. Remove from heat and beat in eggs, one at a time beating for 1 min. after each addition. Spoon dough evenly into bunt cake pan. Bake in a preheated 400-degree oven for 40-45 minutes or until golden brown and dry. Remove from oven. Carefully remove from pan and cool completely on a wire rack away from any drafts. Slice ring in half, cross-wise forming two complete rings. Place top carefully aside. Now remove any gooey dough from the inside of the bottom and top halves. Sometimes you will pull out quite a bit. Just toss it away and what you have left should be a lightly crispy shell.

Eclair Filling: Follow the directions for the pudding on the box. After it is done cooking, place in a container with a lid and refrigerate until cool. Meanwhile, whip whipping cream with 2 Tbsp. sugar and 1 tsp vanilla, until hard peak stage is reached. Refrigerate until ready to use. Note: if heavy cream is a trigger for you, you can omit this step. In place of whipped cream use another prepared box of pudding mix.

Éclair topping: Place carob into a small saucepan.Slowly pour in boiling water while whisking to blend. Continue to whisk over low heat. Add agave and blend. Add butter and blend. Remove from heat, and stir in vanilla. After filling the eclair ring, replace top half carefully. drizzle with the carob glaze and refrigerate until ready to serve.

For Cream Puff filling: Whip whipping cream with sugar and vanilla until stiff peaks form. Fill ring with cream and replace top half. Dust lightly with powdered sugar or carob powder. Chill until ready to serve.

Éclair Nutrition Per Serving: 346 Calories; 22g Fat (56.3% calories from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 102mg Sodium.

Cream Puff Per Serving: 357 Calories; 32g Fat (79.1% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 51mg Sodium.

Roasted Pepper and Garlic Salad Dressing

2010-07-29T22:26:00.000-07:00

Roasted Pepper and Garlic Salad Dressing

Recipe By: Erika Harms
Serving Size : 8
1 bell pepper, any color -- roasted in oven (see recipe)
1/4 cup fresh parsley -- or cilantro
1/4 cup olive oil -- or distilled water if watching calories
1/4 cup pear juice -- Ceres has no additives
1/4 teaspoon lime extract -- or more to taste
3 cloves roasted garlic -- to 4*
1 teaspoon agave nectar (blue) -- or honey
1 dash peppy (ground papaya seeds) -- optional

Place all of the ingredients in a food processor or blender. Blend until smooth. Store in refrigerator until ready to use. Shake before using.

*Note: To roast garlic, cut the top off of 1 head and drizzle with a little oil. Wrap in foil and bake in oven at 350 degrees for about 30 to 40 minutes until garlic is soft. When cool to the touch, squeeze the head from the bottom and pop out all the garlic cloves. This makes the garlic very mild and delicious and it is not as spicy as raw garlic and therefore better for people with IC. The unused garlic can be stored in the fridge for a couple weeks. Place them in a container and drizzle them with oil. Cover and refrigerate.

Per Serving: 73 Calories; 7g Fat (81.9% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat.

Honeyblue Salad

2010-07-28T14:46:00.000-07:00

This is one of my most favorite fruit salads and gives a stunning presentation with the contrast in colors. You can choose one of two dressings for it, the alternate being posted at the bottom. It can also be made festive for Independance Day by adding watermelon to the mix.

Honeyblue Salad
Serving Size: 8

1/2 tablespoon honey, maple syrup or agave nectar
1/4 Teaspoon Lime or Lemon Extract*
1/2 teaspoon grated lime peel, optional
1/4 Cup Pear Juice (Ceres has not additives)
2 cups Fresh Blueberries
2 Cups Honeydew Melon -- diced small (blueberry size chunks) or watermelon.

In a large bowl combine honey, lime extract, pear juice, and lime peel until well blended. Add blueberries and honeydew. Toss to coat.

Alternate dressing: 4oz cream cheese, 1/4 cup pear juice, 2 tablespoons honey, agave nectar or maple syrup, 1/4 Teaspoon Lime Extract or to taste. Blend together in blender or food processor and toss with fruit. This dressing also makes a great fruit dip.

Festive Honeyblue Salad: For 4th of July use 1 1/2 cups blueberries, 1 1/2 cups chunked honeydew, and 1 1/2 cups chunked watermelon. Toss with dressing.

*Lime Extract can be hard to find but when purchased I find myself using this more than any other extract. 1/4 tsp may seem like a little, but extracts have a strong flavor and you don't want it to over power the fruit. If you are having trouble locating Lime Extract, it can be purchased on Amazon.com.

Per Serving: 43 Calories; trace Fat (3.4% calories from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

Roasted Bell Peppers & Mock Chili Powder

2010-06-21T12:02:00.000-07:00

Oh the tantalizing taste of roasted peppers! They are so yummy and wonderful to use in recipes in place of regular bell peppers. I am working on Salad dressings as promised and will hopefully post some this week. In the meantime here is how to make your own roasted peppers and mock Chili powder. I like to use this chili powder in my salad dressings. It is time consuming to make but if you make it in bulk and store it in an airtight container you may only need to do this once or twice a year and I promise you it is definitely worth the work.

Roasted Bell Peppers & Chili Powder
Recipe By: Erika Harms

6 bell pepper, any color - I like to use red or orange if I'm making a mock Chili Powder but green ones work great too.

When roasting peppers, you should first wash the peppers and make sure all labels are scraped off. Then cut each pepper in half and scrape out the seeds.

Place cut side down on a Jelly Roll Pan (cookie sheet with sides). Place under the broiler in your oven and cook until skin on peppers is blackened and bubbles up.

Remove from the oven and cover the cookie sheet with aluminum foil or I just place another cookie sheet over the top of the peppers. The steam from the peppers will help make peeling off the skin easier. Let them sit until they are cool enough to touch.

Peel off the blackened skins. You may not be able to get all the skin off and this is okay.

Option 1: Cover them in oil, adding some garlic slivers, if desired, and store in the refrigerator for one to two weeks. The oil from this can also be used to flavor salad dressings or other recipes.

Option 2: Mock Chili Powder - Cut the peppers into slices as best you can. Place the peppers on a aluminum foil lined cookie sheet spreading them out evenly with space in between each slice. Bake in a 200 degree oven until peppers are completely dry. They will have a leathery texture. You can also dry them out in a food dehydrator if you have one. Once the peppers are dry and cool, grind them in a spice grinder or coffee grinder until it is a powder. Store in an airtight container. Powder will clump and this is normal. Just use a utensil to break it up before using in recipes. enjoy.

Snack Mix - IC safe and Gluten Free

2010-06-12T15:21:00.000-07:00

Try this easy Snack mix. Sometimes I make it without the cereal too. It all depends on what kind of mood you are in. Enjoy.


Snack Mix

Recipe By: Erika Harms
Serving Size: 36

FOR TOASTED CEREAL:
1/4 cup agave nectar
1/4 cup unsalted butter -- melted
1/4 teaspoon ground cardamom
1 teaspoon vanilla
8 cups GF cereal -- any unsweetened variety without problem ingredients. I use an additive free Rice Chex like cereal.

FOR TOASTED SEEDS & NUTS
1 cup raw cashew
1 cup raw pumpkin seeds -- (pepitas)
1 teaspoon canola oil

REST OF INGREDIENTS:
1 cup dried blueberries -- without problem ingredients
1 cup white chocolate chips -- or chunks made with real cocoa butter and without problem ingredients.

Preheat oven to 350 degrees F. In a small bowl, mix agave, melted butter, cardamom, and vanilla. Toss together with cereal in a large bowl. Spread out onto a Jelly Roll pan (cookie sheet with sides) and bake at 300 degrees for 30 minutes stirring about every 10 minutes.

At the same time toss cashews and pumpkin seeds with oil until evenly coated. Spread on a Jelly Roll pan and bake at 300 degrees for 15 to 20 minutes stirring halfway through baking. Bake until cashews are golden brown.

When pans are done remove from oven and allow to cool completely.

In a large bowl toss cooled cereal, nuts & seeds, blueberries and chips. Store in an airtight bag until ready to serve.

1 serving = 1/3 cup; Yield: 12 cups
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Per Serving: 147 Calories; 7g Fat (40.6% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 71mg Sodium.

Lettuce Eat Salad the Safe IC Way

2010-06-04T11:17:00.000-07:00

In addition to IC and Celiac I have a myriad of food allergies too. Especially to preservatives and artificial things, so even going out to eat and ordering a salad is a no-can-do in my world, even if I bring my own dressing.

Pre-chopped salad is often sprayed with preservatives to keep it green and unless I know it is chopped fresh instead of pre-cut, I stay away from it. For those with sensitive IC, these preservatives could trigger a flare too. When choosing to eat out I always call ahead and ask a few simple questions. 1. Do you chop your own lettuce? If the answer is no I ask 2. Does the package your lettuce come in say preservative free? If it doesn't say no preservatives I know from experience that there probably are even if it doesn't say so on the ingredients list.

Also, never assume that because it is a reputable restaurant that their salad is okay. I recently went to a restaurant with a high reputation for being organic and fresh. I was excited to see they had my favorite salad on the menu that I had enjoyed previously when there, so I ordered it. Unfortunately, I payed the price for the next three days while my mouth healed from soars. I later found out that the restaurant had changed their standards.

Here are a few tips to consider when choosing, storing and preparing lettuce:

1. When purchasing pre-chopped lettuce, only buy it if it says organic or preservative free.

2. Buy a whole head of lettuce instead of the pre-chopped. It not only is less expensive but is preservative free.

3. When chopping your own lettuce, use one of those special plastic lettuce knives or tear by hand, it will prevent you lettuce from turning brown. Metal knives have a chemical reaction with the lettuce and will turn the edges brown prematurely.

4. Store your lettuce in one of the Debbie Meyer green vegetable bags. They help prolong the life of your veggies. There are generic versions and containers sold with the same concept that are less expensive and all seem to work great. Also - they work great on lunch meats and bread too. These bags are great and I store all my fruits and vegetables in them and then wash them out and re-use them. ICers have to be careful not to eat over ripe fruits and veggies which could cause a flare up. One tip I follow is to leave the bag slightly open so the moisture doesn't rot your food either.

One last thing, look for my future posts this month with delicious recipes for salads and IC safe dressings. I'm currently developing several tasty concoctions. I am disappointed that no one out there has come up with decent recipes for salad dressing for us ICers and we are told to just put a little oil on our salad with herbs. How disappointing! I promise to post not only safe, but delicious recipes this month. So come back and check it out!

Rhubarb Pie

2010-05-28T15:31:00.000-07:00

I know that all ICers cannot have Rhubarb, in fact, I cannot eat rhubarb. But making a gluten free pie crust has always been a challenge and that is why I'm posting this success. If you have IC, I recommend you substitute sliced pears and use less sugar to make a nice pear pie. I made four pies today all with great results. No rolling out crust with this recipe. The crust is mixed and formed right in the pie tin. And if you want a top crust. I've come up with a strusel top crust that may be used if desired. It has taken me a while to figure out pie crust and my family have had what we call adventure pie on many occasions, but this easy recipe is sure to please for the baker as well as the consumer. Enjoy.

Easy Rhubarb Pie or Rhubarb Custard Pie

Recipe By: Erika Harms
Serving Size: 8 - 10

CRUST:
1 1/2 Cups all purpose GF flour mix "white"
2 tablespoons organic sugar
1/8 teaspoon unrefined fine grain sea salt
1/2 cup canola oil -- or melted butter for a flakier crust.
2 tablespoons distilled water -- or ic safe milk

FILLING 1:
3 1/2 Cups rhubarb -- chopped into 1/4 to 1/2 inch pieces
1 cup organic sugar -- or 3/4 cup agave nectar
2 tablespoons all purpose GF flour mix "white" -- heaping - add a little extra if using agave

FILLING 2: (CUSTARD PIE)
1 egg
1/2 teaspoon cardamom -- cinnamon, nutmeg or allspice

TOPPING:
1/2 Cup turbinado sugar -- or brown sugar
1 cup all purpose GF flour mix "white"
1/2 cup unsalted butter -- softened or Earth Balance butter flavor stick
1 tablespoon unsalted butter -- or Earth Balance butter flavor stick

FOR CURST: Mix all ingredients in pie plate. When mixed pat into place so it is evenly spread out on the bottom and sides of pie plate. With a smaller pie plate you will have enough to flute the edges.

FILLING 1: In a large bowl mix filliing ingredients together until rhubarb is well coated. Pour mixture into crust.

FILLING 2 (CUSTARD PIE): Before filling crust add an egg and cardamom or other spice of choice to the rhubarb mixture. Mix until rhubarb is well coated. Then pour into crust.

TOPPING: Topping is optional. To make cut 1/2 cup butter with sugar and flour until mixture resembles coarse crumbs. Dot 1 Tbsp butter over top of pie and sprinkle with topping mixture. Pat down sightly.

TO BAKE: Preheat oven to 450 degrees F. Place pie in center of oven. Bake for 10 minutes. Reduce heat to 375 and bake an additional 30 to 40 minutes until pie is bubbly and crust is golden brown.

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Per Serving: 471 Calories; 23g Fat (43.2% calories from fat); 3g Protein; 65g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 40mg Sodium.

Coleslaw

2010-05-22T14:41:00.000-07:00

Now that you know how to make your own mayo, here is a great coleslaw recipe. Making it from scratch is not only delicious but fairly easy.

Blueberry Cashew Cabbage Slaw

Recipe By: Erika Harms
Serving Size: 10
Preparation Time :0:20

1/4 cup homemade mayonnaise
1 tablespoon Bubbies pure kosher dills -- they are vinegar free, minced
1 teaspoon mustard powder
1 tablespoon maple syrup -- or honey
1/4 teaspoon peppy (ground papaya seeds) -- optional
1/8 teaspoon sea salt
1/8 teaspoon ground celery seed
1/4 head cabbage head -- shredded (5 cups)
1/3 cup cashews -- chopped
1/4 cup celery -- chopped
1/4 cup green onions -- finely chopped, optional
1/4 cup dried blueberries -- without problem ingredients (Tradder Joes has a few varieties that are safe, I like to use their wild blueberries)

In a small bowl stir together mayonnaise, minced pickle, mustard, honey, peppy, salt, and celery powder. In a large bowl combine cabbage, cashews, celery, onion, and blueberries. Add mayonnaise mixture to cabbage mixture and toss to coat. Cover and chill for 1 to 6 hours. Makes 8 to 10 side-dish servings.

Start to Finish Time: "1:20"

Per Serving: 105 Calories; 8g Fat (65.8% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 86mg Sodium.

Mayonnaise With Variations

2010-05-22T10:34:00.000-07:00

For those of you who can have eggs and wish you could once again have the wonderful richness of mayo without the sting of vinegar, here is how to make your own IC safe version.

Homemade Mayonnaise

By: Erika Harms
Yield: 1 cup
Servings: 16
Serving Size = 1 Tbsp.

1 egg (or 2 egg yolks or 2 egg whites - use whichever is safe for you)
1/2 tsp sea salt
1/4 tsp lemon or lime extract or zest, optional
1 dash peppy (ground dried papaya seeds), optional
3/4 cup oil (Canola, olive or safflower work great)

In a food processor (you can use beaters or a whisk if you don't have a food processor) place egg, salt, lemon extract or zest and peppy. Process for a few seconds until smooth. While processor is running, slowly drizzle in oil. Process until mixture whitens and is thick and creamy like a mayo. It will store in the refrigerator for about a week.

Per Serving: 95 Calories; 11g Fat (98.3% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 13mg Cholesterol; 298mg Sodium.

Variations:

Avocado mayo - add 1/2 to 1 whole avocado to the mixture and 1 Tbsp parsley. Process until smooth.

Roasted Garlic - add about 1/2 to 1 Tbsp roasted garlic to the mixture and process until smooth.

Garlic - add 3 to 4 raw garlic cloves and process until smooth.

Honey Mustard - add 1 Tbsp. mustard powder and 1/4 cup honey and process until smooth.

Dip for artichokes - add 1/4 cup melted butter and process until smooth. Dip your artichoke leaves in this for a real treat. You can also try adding garlic to the mixture.

Dr. Zippy Zappy

2010-05-04T14:56:00.000-07:00

   Okay, I'm doing this real weird thing called Advanced Allergy Therapeutics or AAT. At first glance this too-good-to-be-true sounding treatment helps reduce reactions from most forms of allergies or sensitivities. When I first heard of this treatment I was very curious and very skeptical at the same time. A good friend of mine, who suffers from Lyme disease, was gluten free and sensitive to many foods, can now have wheat! Yes, you read that right. I had a hard time believing it myself, but Dr. Claussen really did help her with wheat and many other things, and after much questioning and research, I decided to take a chance myself. I mean what could it hurt but the pocket book? Right?

   Still being a skeptic, I went in for my first visit a few weeks ago. Noting the comfortable atmosphere of his office and friendly receptionist, I sat down and waited for my appointment to begin. He greeted me warmly as I stepped into the patient room. I gave him a copy of the IC-Network food list (modified slightly to include my own suspected food allergies from an elimination diet I did. I will talk about this more in another post). This was a basis for him to start at. He "zapped" me to find out exactly what I was allergic too. Many allergies I knew about already, but some came as a surprise such as being allergic to my own bladder! He explained people can be allergic to anything, including their own organs. It's an autoimmune response usually caused by stress or a traumatic event where the immune system mistakenly associates the wrong thing for the cause of stress and attacks it. I believe I know what triggered mine, but I won't go into that here.

   I bet you are really wondering exactly how the process works? Well that is the really strange part. First Dr. Claussen strapped to my arm what kind of looked like a blood pressure cuff, but it held an electrode that rested on the inside of my arm. This device is connected by a wire to a laptop. Dr. Claussen then selected a suspected allergen from a very extensive list and sent the digitalized signal for that substance to the cuff. Then he had me hold out my arm with the elbow locked and my feet flat on the floor. If he could push my arm down while I was giving resistance, then I was allergic to the substance. If I could hold up my arm while he was pushing down, I was not allergic. Then he treated me for the allergy by stimulating pressure points on my spine and then "zapping" me with a laser. Really there is no pain and the laser is just a light, you are never really "zapped" with electricity.

   Okay, I know what you're thinking - No, that can't work! That is ridiculous! - But if you are still reading, then I know you are curious about the results. Being the skeptic that I am, I wanted him to treat something that was really obvious. So I had him test me for Latex. I can't wear a certain ladies item for extended periods because I get a severe rash on my back from it. It is always there to some degree because I have to wear said item whenever I leave the house. The longer I wear it, the worse the rash gets. So, I tested positive for a Latex and a Polyester allergy. He then proceeded to treat me with the pressure and laser.

   At first I didn't notice any results which furthered my skepticism, but after a few days the rash started to lessen and was gone a week and a half later. The persistent itch was no more! I was dumbfounded. Will it last? Well that remains to be seen. I woke up this morning with a slight itch on my back. I had an appointment set up already for today and talked to him about it. His explanation is that some substances need to be treated twice to take full effect, especially the ones that are hard to avoid after treatment. (There is a period of avoidance after the treatment, usually 2 hours but this can vary). Besides latex and polyester, in the three weeks I have seen him, I have been treated for sugar, salicylates (found in most fruits and veggies), minerals and my bladder, which was done today.

   I am still skeptical, but am hopeful. I met a woman this weekend at a church retreat. She was our speaker for the weekend and a very godly woman. Her son was literally dying from allergies as a young boy. Conventional medicine was not helping and most likely hurting him, but through a very similar treatment he is now healthy and strong. Hearing this from another Christian woman helped ease my Voodoo fears. I am going to continue treatments with hope and will let you know how the bladder goes - ha ha, pun intended. And just in case you are wondering  - you really can't hold your arm up if you are allergic. I know, I tried.

For more information visit Dr. Claussen's website at:
www.claussenchiro.com

Dr. Frederick L. Claussen, D.C. (Dr. Zippy Zappy)
8441 Waysata Blvd. Suite 370
Golden Valley, MN 55426
952-473-3336

Allergy Free Bread That Tastes Great!

2010-04-30T10:29:00.000-07:00

This is the recipe as promised for all my yeast free, gluten free, dairy free, soy free, egg free, sugar free and potato free friends out there. Can an allergy free bread really taste good and not fall apart when you take the first bite? Yes it can. With this recipe, not only will it hold together but the flavor matures while sitting. Bread tastes best the second day.

Erika's Allergy Free Blessing Bread

Recipe By: Erika Harms
Serving size: 1 bun
Yield: 1 loaf or nine buns

2 tablespoons ground flax seed -- mixed with
6 tablespoons hot water

MIX TOGETHER IN MIXER BOWL: DRY INGREDIENTS
3 cups all purpose GF flour mix "allergy free"
1/2 cup powdered rice milk -- optional***
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon unrefined fine grain sea salt

LIQUID INGREDIENTS: MIX TOGETHER IN SEPARATE BOWL
1/4 Cup canola oil
1 1/2 cups distilled water -- or rice milk if not using powdered***
1/4 cup agave nectar (blue) -- plus
2 teaspoons agave nectar (blue)
1 teaspoon rice vinegar -- *** If you have IC or are allergic to vinegar, use pear juice.

Advance Preparation: Mix the flax seed with hot water and let stand for 15 minutes, stirring occasionally. This is your egg substitute.

FOR DOUGH: In the mixer bowl, stir the dry ingredients together. Set a flat beater into the mixing arm and lock bowl into place (or use beaters if you don't have a stand mixer). In a separate bowl, whisk together the liquid ingredients well. With mixer on low, pour in the wet ingredients slowly. Beat on low just until blended. Add the "egg replacement" and do the same. Then turn mixer to high and beat for 3 minutes.

FOR A LOAF OF BREAD: Double the dough recipe for extra height for a nice sandwich bread. Grease and flour a 8 x 4 inch loaf pan. Pour dough into pan and smooth top with wet fingers. Sprinkle with ground flax if desired. Bless your bread.** Preheat the oven to 350 degrees F. and bake the bread for 60 to 65 minutes. Bread is done when toothpick inserted comes out clean. Pull out of the oven and place on a wire rack. Remove bread from pan carefully. Let cool completely before slicing. Bread will be a dark brown color.

FOR BREAD CRUMBS: Follow directions for the loaf of bread. After you set it on a rack to cool, cut bread into 3/4 inch slices and lay flat on cooling rack. This will allow it to dry out. Let it go stale and get crispy. You can speed the process if desired by baking it in the oven at 200 degress or place in a food dehydrator until completely dry and crispy. Be careful not to burn it. Grind the bread into breadcrumbs in your food processor or blender. Keep breadcrumbs in a tightly sealed jar until ready to use.

FOR ITALIAN SEASONED CRUMBS: Follow directions for the loaf of bread adding 1 Tbsp. Italian seasoning to the dry ingredients. After you set it on a rack to cool, cut bread into 1/2 inch slices and lay flat on cooling rack. This will allow it to dry out. Let it go stale and get crispy. You can speed the process if desired by baking it in the oven at 200 degress or place in a food dehydrator until completely dry and crispy. Be careful not to burn it. Grind the bread into breadcrumbs in your food processor or blender. Keep breadcrumbs in a tightly sealed jar until ready to use.

FOR PUMPERNICKEL/RYE BREAD: Follow the dough recipe. and add Tbsp. Carob powder*** to the dry ingredients. When dough is mixed, gently stir in 1 Tbsp. caraway or fennel seeds (soaked if desired*). Bless your bread.** Bake as directed.

FOR HAMBURGER BUNS: Set 9 greased and floured English muffin rings on a cookie sheet that has also been greased and floured. If you do not have English muffin rings, you can use tuna or chicken cans that have been washed out. Try to use the bigger ones if you can that have 12.5 oz of meat in them. After dough is mixed, spoon dough in even amounts into rings. Smooth the tops of the dough with wet fingers. Bless your bread.** Preheat oven to 350 degrees F. When oven reaches 350 degrees F. place pan of buns carefully in. Bake for 20 minutes. Remove buns carefully from cookie sheet to cooling rack and gently remove rings. Allow to cool completely. Freeze if you are not going to use them immedieatly.

FOR HOT DOG BUNS: Follow the directions for the Hamburger Buns except make oval shapes out of aluminum foil OR you can use a french bread pan and place dough in 4 to 5 inch lenghs several inches apart on well greased and floured french bread pan. If using aluminum foil forms, place them on a greased and floured cookie sheet and grease and flour the forms well too. Follow cooking instructions for Hamburger Buns.

FOR TURKEY STUFFING BREAD: Follow the dough recipe but reduce GF flour mix to 2 2/3 cup. Add 1/3 cup cream of rice cereal, 1/3 tsp. xanthan gum 1 1/2 tsp. celery seed (soaked if desired*), 3/4 tsp. poultry seasoning, 1/2 tsp. sage, 1/2 tsp. peppy*** and 1 tsp. dried basil to dry ingredients. Replace all water with homemade chicken or turkey broth warmed to 110 degrees F. if desired. Follow direction for loaf of bread. Eat as is or cut into cubes once cool and dry in oven at 200 degrees F. or in food dehyrator. Use as you would a dry seasoned stuffing mix or as croutons for your salad.

*Note on soaking seeds: Soaking seeds at least eight hours or overnight reduces the acidity and makes them more nutritious. If your bladder is especially sensitive, this can be important, but it is not necessary if time is a factor.

**Blessing the bread - This is an age old tradition in my family passed down to me by my Estonian grandmother. As a young child, I would spend any chance I could get helping her in the kitchen baking bread. She would set the dough in a bowl to rise and then ask God to bless her bread by indenting a cross on the dough with her fingers. At the time I was so young, I didn't understand why she was doing this, but now as an adult it is such a wonderful memory that I apply it to my own bread making practices. What a wonderful way to bring God into the kitchen! I share this in hopes that you allow God to bless your bread and pass on this meaningful tradition. "But you shall serve the LORD your God, and He will bless your bread and your water; and I will remove sickness from your midst. Exodus 23:25 (note yeast free bread will be blessed right before you put them in the oven)

***Distilled water does not have to be used. Regular tap water will work just fine. Regular powdered milk works just as well too. And Cocoa powder can be used instead of carob when making pumpernikel. Pepper can be substituted for the peppy, which is a pepper substitute. Vinegar does not have to be used but does help in the rising process better than juice. These ingredients are used in consideration for people who have Interstitial Cystitis.

Description:  "sugar, corn, yeast, dairy, egg and potato free"
Source:  "Method Inspired by the recipe from the Anoka Celiac Support Group cookbook."
Copyright:   "© 2009-2010 ERIKA HARMS ALL RIGHTS RESERVED"
   - - - - - - - - - - - - - - - - - - -

NOTES : For Bread Success:

Key flours - My flour mix contains millet & montina, both of which are important ingredients. When used in combination they can perform miracles in GF baking. Both flours add stability in the bread batter and help prevent loaves from being dense bricks and also allows them to rise with stability. Potato starch is also great for adding stability. Replace one of your starches in any recipe with potato starch (not potato flour which is different) for even better success.

Beating the batter at high speed for at least 3 minutes is also essential in the process. This helps to incorporate air and also helps it to rise.

Vinegar - Vinegar in combination with baking soda will help yeast free breads rise because there is a chemical reaction that takes place. However, vinegar has no place in yeast breads because it retards yeast growth! If you must add something, substitute it with juice instead. Pear or apple works well.

Rising - Baking soda needs something acidic to work properly as a levening agent. Without this acid, the chemical reaction that causes the bread to rise won't take place. By adding juice or vinegar to the recipe, it provides this necessary acid to allow the bread to rise.

Consistency - your bread dough will not be like your traditional wheat bread doughs. It will be more of a thick batter. Like a brownie batter. This is normal.

Agave nectar - you don't have to use agave, but can use corn syrup, molases or brown rice syrup instead. However, agave is metabalized by the yeast at a slower rate than other sugars - thus helping to control the rate at which the bread rises. If you use other syrups, reduce the rising time by 5 to 10 minutes. It will rise faster in the oven while baking too, so you may not want it to "proof" as much before baking.

Grease and Flour your bread pans - this is important if you want to get your bread out in one piece and it also allows the dough to "crawl" up the sides while baking.

Blessing your Bread - When setting your dough to rise, make an indentation if a cross in the dough and ask God to Bless your Bread!

Time to Celebrate - A Bread Recipe That Works!

2010-04-11T12:04:00.000-07:00

April for me is the one year mark since all this food craziness started. In celebration, I'm posting my proudest success - bread! The days of wasting money on flour mixes that don't taste good and trying bread recipes that are total flops, literally are over! This easy recipe not only tastes good, it has excellent texture and is reminiscent of store bought wheat breads. The dough will not only rise nicely and hold it's shape, it will make your mouth water as you pull it out of the oven! When you slice it, you will be surprised at the wonderful airy texture we all crave. When you taste it, you'll want to break out the real butter and homemade low acid jam. I will even say that when my husband, who isn't GF, tried a piece he said - and I quote: "Wow, this is like... mmm (chewing with mouth full)... better than real bread! It actually has taste!" And then he reached for a second slice. This is from a guy who doesn't like bread! Now that is truly something to celebrate - don't you think?

Erika's Blessing Bread Recipe

Recipe By: Erika Harms

Serving Size: 1 slice or 1 bun

Yield: 1 loaf or 10 buns

RISE INGREDIENTS: MIX TOGETHER FIRST IN A SMALL BOWL

2 teaspoons agave nectar (blue) -- can use up to 1/4 cup

1/2 cup distilled water -- warmed to 110 degrees (hot to the touch but not scalding)***

1 tablespoon yeast

MIX TOGETHER IN MIXER BOWL: DRY INGREDIENTS

3 cups all purpose GF flour mix "whole grain" -- or white

1/2 cup powdered milk - without additives -- ***

1 teaspoon baking soda

LIQUID INGREDIENTS: MIX TOGETHER IN SEPARATE BOWL

1/4 Cup canola oil

1 cup distilled water -- warmed to 110 degrees (hot to the touch but not scalding)***

1/4 cup agave nectar (blue)

1 teaspoon pear juice -- or apple juice (not vinegar)

2 eggs

FOR DOUGH: First, in a small bowl mix together the Rise ingredients. Set it aside to proof. Yeast should react to the agave and start to foam. If this does not happen then you know your yeast is not good or your water was too hot. (see photo - live yeast may not proof as much as shown if photo, that is okay as long as it proofs some.) In the mixer bowl, stir the dry ingredients together. Set a flat beater into the mixing arm and lock bowl into place (or use beaters if you don't have a stand mixer). In a separate bowl, whisk together the liquid ingredients well. With mixer on low, pour in the wet ingredients slowly. Beat on low just until blended. Then add the proofed yeast mixture and again mix slowly until incorporated. Then turn mixer to high and beat for 3 minutes.

FOR A LOAF OF BREAD: Preheat oven to 200 degrees and then turn off (this will be a warm place for your bread to rise.) Grease and flour a 8 x 4 inch loaf pan. Pour dough into pan and smooth top with wet fingers. Sprinkle with ground flax if desired. Bless your bread.** Set bread pan in oven to proof (rise) for 20 to 30 minutes. The dough should rise just short of the top of the bread pan at the edges. Carefully take pan out of the oven. Preheat the oven to 350 degrees F. return and bake the bread for 60 to 65 minutes. Pull out of oven and place on a wire rack. Immediately remove bread from pan carefully. Let cool completely before slicing. Bread will be a dark brown color. The bread’s flavor matures with time and tastes best a few hours after cooling.

FOR BREAD CRUMBS: Follow directions for the loaf of bread. After you set it on a rack to cool, cut bread into 3/4 inch slices and lay flat on cooling rack. This will allow it to dry out. Let it go stale and get crispy. You can speed the process if desired by baking it in the oven at 200 degress or place in a food dehydrator until completely dry and crispy. Be careful not to burn it. Grind the bread into breadcrumbs in your food processor or blender. Keep breadcrumbs in a tightly sealed jar until ready to use.

FOR ITALIAN SEASONED CRUMBS: Follow directions for the loaf of bread adding 1 Tbsp. Italian seasoning to the dry ingredients. After you set the bread on a rack to cool, cut it into 1/2 inch slices and lay flat on cooling rack. This will allow it to dry out. Let it go stale and get crispy. You can speed the process if desired by baking it in the oven at 200 degrees or place in a food dehydrator until completely dry and crispy. Be careful not to burn it. Grind the bread into breadcrumbs in your food processor or blender. Keep breadcrumbs in a tightly sealed jar until ready to use.

FOR WHITE BREAD: Follow the directions for the bread dough, substituting the "white" all purpose GF flour mix found on my Pantry Staples page and also use light agave nectar. Then follow the loaf of bread directions, but let rise for 30 to 40 minutes.

FOR BUTTERMILK BREAD: Follow the directions for the bread dough, substituting the "white" all purpose GF flour mix. Also substitute buttermilk powder for the powdered milk. Use a brand without additives - Organic Valley is good. Also use light agave nectar. Then follow the loaf of bread directions but let rise 30 to 40 minutes. As a final step, dust the top of your loaf with additional GF flour before baking.

FOR PUMPERNIKEL/RYE BREAD: Follow the dough recipe. and add 1 Tbsp. Carob powder*** to the dry ingredients. Substitute Unsulfured Molasses for Agave. When dough is mixed, gently stir in 1 Tbsp. caraway or fennel seeds (soaked if desired*). Bless your bread.** Only let rise for 25 to 30 minutes (the molasses may make it rise faster). Bake as directed.

FOR HAMBURGER BUNS: Preheat oven to 200 degrees and then turn off. Before dough is mixed, set 10 greased and floured English muffin rings on a cookie sheet that has also been greased and floured. If you do not have English muffin rings, you can use tuna or chicken cans that have been washed out. Try to use the bigger ones if you can that have 12.5 oz of meat in them. After dough is mixed, spoon it in even amounts into the rings. Smooth the tops of the dough with wet fingers. Bless your bread.** Set cookie sheet in oven to proof (rise) buns for 20 to 30 minutes for the dough to rise just short of the top of the rings at the edges. Carefully take pan out of the oven. Preheat oven to 350 degrees F. While oven is heating, beat 1 egg in a small bowl. Very carefully with a pastry brush, brush tops of buns with egg. Sprinkle with flax or other seeds on the top of the buns if desired. When oven reaches 350 degrees F. place pan of buns carefully in. Bake for 20 minutes. Remove buns carefully from cookie sheet to cooling rack and gently remove rings. Allow to cool completely. Freeze if you are not going to use them immediately.

FOR HOT DOG BUNS: Follow the directions for the Hamburger Buns except make oval shapes out of aluminum foil OR you can use a French bread pan and place dough in 4 to 5 inch lengths several inches apart on well greased and floured French bread pan. If using aluminum foil forms, place them on a greased and floured cookie sheet and grease and flour the forms well too. Follow cooking instructions for Hamburger Buns.

FOR TURKEY STUFFING BREAD: Follow the dough recipe but reduce GF flour mix to 2 2/3 cup. Add 1/3 cup corn meal, 1/3 tsp. xanthan gum, 1 1/2 tsp. celery seed (soaked if desired*), 3/4 tsp. poultry seasoning, 1/2 tsp. sage, 1/2 tsp. peppy*** and 1 tsp. dried basil to dry ingredients. Replace all water with homemade chicken or turkey broth warmed to 110 degrees F. if desired. Follow direction for loaf of bread. Eat as is or cut into cubes once cool and dry in oven at 200 degrees F. or in food dehydrator. Use as you would a dry seasoned stuffing mix or as croutons for your salad. Note: I like to make two loaves one with the multi grain mix and another using the white mix with light agave or corn syrup so you have two different colored types of bread cubes for your stuffing mix.

*Note on soaking seeds: Soaking seeds at least eight hours or overnight reduces the acidity and makes them more nutritious. If your bladder is especially sensitive, this can be important, but it is not necessary if time is a factor.

**Blessing the bread - This is an age old tradition in my family passed down to me by my Estonian grandmother. As a young child, I would spend any chance I could get helping her in the kitchen baking bread. She would set the dough in a bowl to rise and then ask God to bless her bread by indenting a cross on the dough with her fingers. At the time I was so young, I didn't understand why she was doing this, but now as an adult it is such a wonderful memory that I apply it to my own bread making practices. What a wonderful way to bring God into the kitchen! I share this in hopes that you allow God to bless your bread and pass on this meaningful tradition. "But you shall serve the LORD your God, and He will bless your bread and your water; and I will remove sickness from your midst. Exodus 23:25

***NOTES on Ingredients: Distilled water does not have to be used. Regular tap water will work just fine. Regular powdered milk works just as well too. And Cocoa powder can be used instead of carob when making pumpernickel. Pepper can be substituted for the peppy, which is a pepper substitute made from dried papaya seeds. I personally have to use these specific ingredients for the Interstitial Cystitis diet.

Description: "This bread has a wonderful soft spongy texture like store bought wheat breads."

Per Serving: 285 Calories; 8g Fat (24.5% calories from fat); 8g Protein; 46g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 187mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 3 1/2 Fat.

For Optimum Bread Success…

Key flours - My flour mix contains millet & Montina, both of which are important ingredients. When used in combination they perform miracles. Both flours add stability in the bread batter and help prevent loaves from being dense bricks and also allow them to rise with stability. Potato starch (not potato flour wich is different) is also a key ingredient that adds stability.

Beating the batter at high speed for at least 3 minutes is also essential in the process. This helps to incorporate air and also helps it to rise.

No Vinegar! - So many recipes call for vinegar, but please don't add it! Vinegar in combination with baking soda will help yeast free breads rise because there is a chemical reaction that takes place. However, in addition to it being on the "no" list for ICers, vinegar retards yeast growth! If you must add something, substitute it with juice instead. Pear or apple works well.

Rising - Because the dough is delicate and doesn't have the gluten protein to support multiple risings, it only is necessary to allow it to rise once unlike your traditional yeast breads which rise two or three times. I also use a combination of yeast and baking soda to help the bread rise with added success and using a little juice supplies the needed acid for baking soda to work correctly.

Consistency - your bread dough will not be like your traditional wheat bread dough. It will be more of a thick batter. Like a brownie batter. This is normal.

Agave nectar - you don't have to use agave, but can use corn syrup, molasses, sugar or brown rice syrup instead. However, agave is metabolized by the yeast at a slower rate than other sugars - thus helping to control the rate at which the bread rises. If you use other syrups, reduce the rising time by 5 to 10 minutes. It will rise faster in the oven while baking too, so you may not want it to "proof" as much before baking.

Grease and Flour your bread pans - this is important if you want to get your bread out in one piece.

Blessing your Bread - When setting your dough to rise, make an indentation if a cross in the dough and ask God to Bless your Bread!

Make Your Own Frozen Whipped Topping!

2010-04-05T18:49:00.000-07:00

Hydrogenated vegetable oil. High fructose corn syrup. Artificial flavors. Ever look at the ingredient list on a frozen whipped topping container? Polysorbate 60. Sorbitan monosterate. Sodium Polyphosphates. Not to mention some types are not gluten free. Modified Food Starch. And the lite varieties have big IC don'ts. Acesulame potassium. Aspartame.

I know that frozen whipped topping is on the safe IC food list, but do you really want to be putting all these additives into your already sensitive bodies? I use frozen whipped topping only if I must; I make my own whenever I find whipping cream on sale and freeze it. Making it from scratch is easy to do and tastes even better than the artificially prepared varieties. Use wherever frozen whipped topping is called for in recipes or to top or fill your favorite dessert.

Frozen whipped Topping Conversion Chart
8oz tub = slightly more than 3 cups
12oz tub = about 4 1/2 cups
16oz tub = about 16 1/2 cups

What you need:

1tsp. unflavored gelatin, optional
4 tsp. distilled water, optional
1 cup whipping cream (heavy or light) without additives (read the label, Kemps is a safe brand)
1/2 tsp vanilla extract
1/4 cup powdered sugar (make your own*)

In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool (do not allow it to set).

Whip the cream with the powdered sugar and vanilla, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.

Use within three days or freeze in amounts you would normally use frozen whipped topping in (see chart). Use the appropriate sized Ziploc and lay flat until frozen solid, then flip upright to stack neatly in your freezer. After thawing in fridge, cut tip off the corner of your Ziplock bag and pipe the topping out.

Note: you do not have to use the gelatin and water. The whipped cream will hold up fairly well without them, but I find that the gelatin does add stability and it won't melt as fast. Whipping cream cannot be frozen in it's liquid state to later be whipped, you will have a soupy mess. It can be frozen, however, to use in soups, sauces, ice cream etc.

*Powdered Sugar: Make your own GF powdered sugar buy mixing 1/2 cup organic sugar with 1 Tbsp tapioca starch, potato starch, arrowroot starch or cornstarch. Grind in a small electric spice grinder until it forms a fine powder. Then use in any recipe that calls for powdered sugar. I make it in bulk and store it in an airtight container.

Additives, Additives Everywhere! - Dairy

2010-04-02T11:31:00.000-07:00

Yesterday I visited Chef Daniel Norton's website. As far as I know he's the only chef catering to patients with IC and he is also conscious of GF needs as well. He has several recipes on his website that are wonderful and the online community there is friendly and helpful. Discussion was centered around dairy and additives.

Many ICers have a problem with dairy products causing flares. I got to thinking that maybe it's just the additives in dairy that is causing problems, not the dairy itself. Milk is laced with Vitamins A & D. Ricotta, Mozzarella, even cottage cheese is often sold with vinegar or other additives. Shredded cheese has anti caking agents to prevent it from sticking. Whipping cream, butter, and cream cheese which can have lactic acid, salt and other ingredients, can cause flares.

I want to present a challenge to all of you ICers out there. I would like to know how many of you can eat additive free dairy vs. dairy with additives and see if it really makes a difference. I would love to hear your response. Please leave a comment at the bottom of this blog and tell me what dairy you can and can't eat. Even be specific as to what type of brands you use and lets solve this puzzle together. I know if I stick to additive free dairy, I do much better myself, but is this true for you?

Some Information to help you along.

The health food store has come to the rescue with pure, additive free dairy items which I find I can tolerate. Here is a partial list of milk and milk substitutes of my own influenced by the IC-Network site. I will add brands of cheese and other dairy items as they are posted or I find them. At the end I have re-posted my comments from Chef Daniel's website.

Additive Free Milk

Cedar Summit Farm Whole Non Homogenized Old Fashioned Milk (found in Twin Cities area)
Organic Valley powdered milk (health food section or amazon.com)
Rice Dream Original Classic (health food section or amazon.com)
Raw milk (local farmers)
Lactaid

Cheese (read labels for troublesome additives)

mozzarella - look for vinegar free
Queso Fresco - a fresh delicious cheese
String cheese - watch additives
Monterey Jack - not aged long and might be safe
Munster - not aged long, cut the yellow edges off (annatto, turmeric or paprika is used to dye the edges)
Shredded cheese - shred your own, store bought has anti caking agents
Feta - may be safe for you, I use it in place of Parmesan cheese
Ricotta - watch for vinegar and other additives
Cream Cheese or Neufchatel Cheese -watch for lactic acid and thickeners (xanthan gum is okay)
Cottage Cheese - watch for additives
American cheese - I have problems with this one, especially Velveeta. Try to use white varieties.
Mild white cheddar if you can find it - use with caution
farmer's cheese
chevre (goat cheese)

Other Dairy (read labels)

unsalted butter (if you are sensitive to salt) - watch for lactic acid in ingredients.
Ice Cream - Bryers or Kirkland (Costco) brands are pure
Kemps Old Fashioned whipping cream (Kemps can be found in the Midwest) - watch for additives in other brands

The Cedar Summit Farm milk can only be found in the Twin Cities area but there may be other farms near you that sell an additive free milk. I had to do a lot of box reading and just to be sure, I e-mailed Cedar Summit Farm as an added precaution.

Organic Valley powdered milk comes in regular and buttermilk flavors. It is fat free and can be purchased on Amazon.com with free shipping too.

Rice Dream Classic has been recently reformulated to be gluten free (which I have to deal with too) and has a lot less stuff in it than it use to. I keep some on hand in case I don’t have milk and/or I want to use something a little less fattening than whole milk.

I have found raw milk to be very soothing to my bladder. It does have to be purchased from a local farmer. I believe the law says (at least in MN) that farmers cannot advertise that they sell raw milk and you as a customer have to go to the farm to pick it up. Also, you have to bring your own container. I found the local farmer I go to through an internet search. If the idea that the milk is raw scares you, you can always pasteurize it yourself by scalding the milk first before use. I found fresh milk to be the best though, and it is yummy tasting too.

I hope this info. helps. Please post your responses. I realize that even with additive free milk products, it might not be bladder friendly for some, so use with caution.

Homemade Vanilla Extract

2010-03-25T13:56:00.000-07:00

In our house it's called liquid gold. I've been making my own vanilla for over 10 years and will never go back to buying those store bought varieties. The taste and aroma are simply stimulating. Making your own vanilla is easy to do and at $2.00 a vanilla bean may at first seem expensive, but when you compare the cost of buying your own ingredients vs. those tiny expensive flavorless bottles at the grocery, there is no comparison.

Homemade Vanilla Extract

7 to 8 whole vanilla beans (Madagascar beans have the most flavor)
1 bottle of Rum or Vodka (I prefer rum)

Cut each vanilla bean lengthwise in half. Pour out a little bit of the rum/vodka to make room for the vanilla beans. Slip the vanilla beans into the bottle. Be sure there is some breathing room in the bottle or bottle will burst. I've had that happen and it's a big mess and a waste of money. Add back in some of the rum/vodka if you poured off too much. Replace the cap tightly and give it a good shake. Store in a dark closet or cupboard for six months, taking it out every few weeks to give it another shake. That's it. Now you have a wonderful homemade vanilla. The vanilla beans are preserved so I use a pickle pecker tool to get them out of the bottle to use in baking when needed.

Cheap Date Night

2010-02-25T19:47:00.000-08:00

Since going out to eat can be hazardous to our health, I thought I would post a list of great dates that are economy minded and that are not focused on food. Recently, my husband and I were at a Valentine banquet hosted by our church. My meal was thoughtfully prepared for me sans the gluten, and we had an enjoyable evening and a delicious steak dinner. Continuing to date even in marriage, was the topic our speaker chose to elaborate on. As a result, this dating list was generated from ideas by all who attended. Reading through this collection, I noticed that most of the "dates" listed, did not include dining out and I thought it might be worthwhile to post it here. I have edited *ehm* said list to keep it family friendly, IC friendly and gluten free.

At home

Look at old photo albums
Candle light dinner in
Game night alone or with another couple
Refinish furniture, paint a room, create something together
Camp in backyard
Stargazing
Sleep in together & eat breakfast in bed
Netflix/Redbox night
Suck helium, tell each other how much you love the other

Free

Walk the trails at Bunker Hills (or other park in your area)
Bike the neighborhood
Go fishing
Window shop in Anoka/Stillwater (or other town in your area)
Drive around and show each other places of childhood memories
Watch neighborhood sports; high school or little league
Read books at a bookstore or library ie: Would you rather, or get to know you type books
Look at the skyline at Witches tower in Minneapolis (or similar lookout in your area)
Pack an IC GF safe picnic
Canoe/Kayak
Test drive sweet cars
Walk the dog
Volunteer; Feed My Starving Children, soup kitchen, visit nursing home, sharing/caring hands
Church events like game night
Sledding/tubing
Walk through the Minneapolis skyways
Rollerblading
Visit the Harley shop
Street ministry
Storm chasing
Free Museum passes at the library http://library.anoka.lib.mn.us/uhtbin/cgisirsi/x/LIBPOLNAME/0/5?searchdata1=museum%20passes{650}
Babysitting swap to save $
Scenic drive
Play tennis
Free concerts in the park or at local venues
Cross country skiing
Frisbee golf
Fireworks
Parade

Free or cheap

Mall of America or other local mall
Mini golf
Auto show
Como Park/Zoo/Conservatory (or your local zoo)
Visit a cave
Arboretum
Farmers market
Road trip (day trip) Duluth, Red Wing, St. Cloud, Hudson, Chisago, Taylors Falls, etc
Skating (ice/roller)
Wedding crasher
Ice cream and a walk
Local live theater
Visit or borrow other peoples cabins
Throw darts/play pool
Play cards at Caribou or Starbucks (order a steamed milk with honey, vanilla or caramel for flavor)
Saints Game $5
Double date
High school play or musical

Winter Vegetable Soup

2010-02-16T11:49:00.000-08:00

I just made this low fat soup. It is fabulous in taste and a great way to increase your veggies. I made a double batch and froze what we didn't eat for dinner. I packaged it in individual portions to eat for lunches. Serve as a side dish, first course or enjoy as a low fat lunch.

Winter Vegetable Soup

Recipe By :www.epicurious.com (Modified by Erika Harms for an IC GF diet)
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish; First Course; Soup, Stews & Chili, Low Fat

3 tablespoons olive oil
1 cup pear -- peeled, cored and coarsely chopped or pink lady apple
1 cup turnip -- peeled and chopped
1 cup butternut squash -- peeled seeded and chopped
1 cup carrot -- coarsely chopped
1 cup sweet potato -- peeled and chopped
1 dash unrefined coarse sea salt -- to taste, optional
5 cups homemade chicken broth -- or vegetable broth
2 tablespoons agave nectar (blue) -- or maple syrup up to 1/4 cup to taste - optional
1 dash peppy (ground papaya seeds) -- optional
3 ounces goat cheese -- or feta cheese, optional
1/4 cup chives -- optional

For soup, heat oil in a large saucepan on medium-high heat. Add pear, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add agave nectar to taste. Cool slightly. Puree with a handheld mixer, food processor or blender. Garnish each bowl with a sprinkle of crumbled goat cheese and chives if desired. Also great sprinkled with a little cayenne pepper for the rest of the family.

Source: "http://www.epicurious.com/recipes/food/views/Winter-Vegetable-Soup-230205"

Per Serving (excluding unknown items): 216 Calories; 12g Fat (48.7% calories from fat); 6g Protein; 23g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat.

Juicing for Nutrition

2010-02-08T10:23:00.000-08:00

When I was first diagnosed with both diseases, I went to see a dietitian. He helped me use the process of elimination to determine what I was sensitive to. One of his big recommendations was to eat 4 cups of fruit and 4 cups of vegetables daily. I thought that this was a hard challenge, but decided to take it on and one way I get my fruit and veggies in is to juice them. I bought a juicer on clearance and started experimenting. Listed below are a few of my favorite recipes I make regularly for breakfast. I often make a large batch of each juice and freeze in pint size mason jars for the week. This way I don't have to drag out the juicer every day. Just take one out of the freezer the night before and let thaw in the fridge. Drink it right from the jar! I also like to stir in 2 tsp. cold milled flax seed to increase the nutrition before drinking.

Carrot Pear Juice

4 carrots
1 pear

Juice according to manufactures directions.

Honeyblue Juice

1/8 to 1/4 honeydew
RW Knudson Just blueberry Juice

Juice the honeydew according to the manufactures directions. Pour in a glass and top off with the Just blueberry juice or juice some fresh blueberries.

Simply Carrot

4 carrots
1 stalk celery with leaves

Juice according to manufactures directions.

Melon Madness

1/4 to 1/8 honeydew
1 to 2 slices watermelon

Juice according to manufactures directions.

Celebrate Valentine's Day with this delicious menu.

2010-02-04T12:22:00.000-08:00

Valentine's day is approaching and I look at going out to eat on special occasions with apprehension. I almost always walk away with troubling symptoms after dining out. My body just can't handle all the preservatives in the salads and vinegars and spices in the marinades, etc., but food is part of every social occastion and with a little preparation, you can have a lovely dinner with your significant other this Valentie's day.

First Course:
Artichoke Soup
GF crackers

This delicous soup can be made weeks in advance and frozen. Leeks in this recipe may be omitted, however I do find that since leeks are much more mild than onions, it is possible that they may not bother the bladder, every one is different, however, so use with caution.

Artichoke Soup
Recipe By : Erika Harms
Serving Size : 4
Categories : dinner, Gluten Free, IC friendly, Make Ahead, Soup, Stew or Chili

1 Tablespoon Unsalted Butter
1 Package Frozen Artichoke Hearts -- 9oz
1 cup leeks -- diced, optional
1 clove garlic -- 1-2 more if omitting leeks
3 cups Homemade Chicken Broth, *See Note
2 tablespoons Neufchatel Cheese
1/2 Teaspoon Peppy (ground dried Papaya Seeds), optional **See Note
1/2 Teaspoon Unrefined Coarse Sea Salt
1 chicken breast
1 1/2 cup carrots, peeled and diced

In soup pot cook butter and leeks, stirring occasionally, until leeks are tender, about 10 minutes. Add chicken broth, whole chicken breast, garlic, cheese and artichoke hearts (no need to thaw). Cover, and simmer for 15 minutes or until chicken breast is cooked. Remove chicken breast and set aside. Transfer remaining mixture in small batches to a food processor or blender and process until smooth and creamy and return to pot. Cut up chicken into bite size chunks and place back in pot along with carrots. Simmer on medium heat until carrots are tender, stirring frequently. (If desired, you may cook carrots separately in the microwave for a few minutes until tender before adding to soup).

Serve hot soup with some GF crackers or GF breadsticks and a sprinkle of shredded Monteray Jack cheese if desired.

Per Serving: 141 Calories; 6g Fat (36.0% calories from fat); 13g Protein; 9g Carbohydrate; 4g Dietary Fiber; 28mg Cholesterol; 857mg Sodium.

*Note: Homemade Chicken Broth - Homemade broth is best, but If you are like me and don't necesarily have time to make chicken broth from scratch, I sometimes use Pacific Natural Foods Organic Free Range Chicken Broth (found in health food stores and Costco). This particular brand I find is the least irritating. There are other brands out there that also work well. Just be sure to read lables and choose smart.

**Note: Peppy (ground papaya seeds) - Papaya seeds when dried look almost identical to peppercorns. They have a extreemly mild taste and makes a great substitute for pepper. It acts as a natural meat tenderizer when using it on roasts or in stews and it is said that they are also great for digestion. To make your own, buy a papaya (which is on the ic-network avoid list, but I found I can eat it), they come in large and small varieties, both I have found to have about the same amount of seeds. So if you are not sure if you can eat papaya, buy the small one. Cut the papaya in half and scrape out the seeds. Wash them well getting rid of any papaya fruit that may be attached to the seeds. Dry seeds in a food dehydrator or place on a cookie sheet and dry them out at 200 degrees F. for an hour or so - watch closely so they don't burn. Place them in a pepper mill and use like you would pepper. I love to eat papaya plain or with a little lime extract (mix it with pear juice and pour over the papaya). Yumm!

Second Course:
Grilled Lamb Chops
Sprouted Brown and Wild Rice
Valentine Salad with Heart Shaped Croutons and Awsome Dressing
Spritzers

If you live in a northern climate, digging a path in the snow to reach the grill is a common occurance on holidays. If you are going to spend the money on Lamb Chops, grill them if you can. You can broil them in the oven or use a grill pan if grilling outdoors is not an option. Either way, they turn out delicous.

Grilled Lamb Chops
Recipe By :Giada De Laurentiis (Modified by Erika Harms for IC GF diet)
Serving Size : 6
Categories : Lamb, Main Dish

2 cloves garlic -- minced
1 1/2 teaspoons dried rosemary -- or 1 Tbsp fresh
1/2 teaspoon dried thyme -- or 1 tsp. fresh
1 pinch peppy (ground papaya seeds)
1 pinch unrefined coarse sea salt -- to taste
2 tablespoons extra-virgin olive oil
6 lamb chops -- abt 3/4" thick

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, peppy, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Source: "EVERYDAY ITALIAN with Giada De Laurentiis - (Show # EI-1C01) - from the TV FOOD NETWORK"
Per Serving: 337 Calories; 30g Fat (80.6% calories from fat); 16g Protein; 1g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 71mg Sodium.

Sprouted Brown & Wild Rice
In brief, sprouted brown rice is germinated rice grains produced by soaking before cooking. (see picture - if you look closely you can see the tiny sprouts budding on the end of each grain). Although it is more time consuming, this process increases the nutrient content by neutralizing the phytic acid and releases the protein, vitamins and enzymes that are then better absorbed during digestion. It also makes the grain less acidic which is healthier for your bladder and it is also noticeably easier to digest. Soaking can be done with any whole grain and beans before cooking, but brown rice is a good place to start. It is easy to do, and with just a little planning, you can be on your way to better nutrition and healing.

1 ½ cups brown rice or a mixture of whole grain rices
Distilled water
2 cups distilled water or homemade broth

In a fine mesh strainer, rinse 1 1/2 cups brown rice or a mixture of wild & brown several times until the water runs clear. Place the rinsed rice in a bowl and cover well with distilled water. Let stand 12 hours or overnight. Pour rice into a fine mesh strainer and rinse well under running water. (at this point the rice is alive and can be cooked if in a hurry. If you want true sprouted rice, continue with the following steps.) Keeping the rice in the strainer, set in a bowl and cover with a paper towel. Rinse at least once a day until you see the tiny sprouts forming. Sprouts will appear in 24 to 48 hours. At this point cook as directed below, refrigerate until ready to use or dry the rice out and grind into a healthy nutritious sprouted rice flour to use in your GF baking.

To cook: Place rinsed rice in a pot with 2 cups distilled water or homemade broth. Bring to a boil. Reduce heat to med-low. Cover and let cook (without peeking) for 30 minutes.

Erika's Valentine Salad

Recipe By :Erika Harms
Serving Size : 4
Categories : Gluten Free, IC friendly, salad, Side Dish

1 Chayote Squash -- deseeded, cut in half and sliced
1 Avocado -- deseeded, cut in half, peeled and sliced
4 Cups Lettuce -- washed and torn *See Note
1 package Sunflower Sprouts or other sprout of choice
1 red bell pepper -- washed, seeds removed and cut into strips
1/2 loaf GF bread -- your favorite homemade recipe or bought from a GF bakery.
2 Tbsp unsalted butter -- melted
1 dash unrefined fine grain sea salt
1 dash peppy (ground papaya seeds) -- optional

For croutons: Cut heart shapes using a mini cookie cutter out of slices of bread. Toss bread very gently with melted butter, salt and peppy (can use additional seasonings of choice - I love Fox Point seasoning which is sold at Penzey's Spices). Bake at 375 for approx. 30 minutes or until golden, stirring occasionally. (Watch Very Closely!!)

To Assemble Salad: Place a handful of salad in each bowl. Arrange squash, avocado, sprouts and bell pepper on top in a nice display. Top with a few heart shaped croutons. Serve with Awesome Dressing.

*Note: Lettuce can be a tricky thing to purchase. I have found that I am extreemly sensitive to preservatives, especially on lettuce. Not only does it irritate my bladder, I get awful sores in my mouth. Lettuce that is purchased ready to use in bags, often is sprayed with preservatives. Restaurants also serve this kind of lettuce instead of chopping their own, so I avoid lettuce when eating out. When purchasing lettuce in the store be sure to buy a whole head and cut it yourself after washing it. Many organic bagged varieties don't have preservatives on them and are safe to consume. If you purchase bagged salad, be sure that it says no preservatives on the bag. Often preservatives are there even if not stated on the ingredient list. One other note. If you are going to prepare your lettuce ahead of time, to prevent browning on the edges, either tear it by hand or use one of the plastic knives specifically designed for chopping lettuce. Lettuce will have a chemical rection to the metal in a knife and thus causes the edges to turn brown prematurely.

Per Serving: 215 Calories; 15g Fat (58.2% calories from fat); 4g Protein; 20g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 180mg Sodium.

The Whole Buffalo
Don't let those bread scraps go to waste! Put them in your food processor and process until they resemble crumbs. Then dry them out in your oven at 200 degrees or use your food dehydrator if you have one. Place them in an airtight container and Voila! You have homemade bread crumbs.

Awesome Salad Dressing

I often don't even follow the recipe for this dressing anymore. I just add whatever herbs sound good or I have on hand at the time. One of the musts, though, in this recipe is the red bell pepper. I love using the dried pepper instead of the fresh for a more intense flavor. Reduce the amount of milk and you have a great dip for GF crackers or veggies.

Recipe By: Erika Harms (modified by one I found on the ic-network website)

1 package Neufchatel Cheese -- (8 oz), softened
1 dash Unrefined fine grain Sea Salt
2 tablespoons dried chives -- or 1/4 cup fresh
2 tablespoons Dried Parsley -- or 1/4 cup fresh
1 teaspoon garlic powder -- or 2 tsp fresh
1 dash peppy -- pepper substitute (see recipe)
1/2 teaspoon dill weed -- or 1 tsp fresh
1/4 teaspoon dried thyme -- or 1/2 tsp fresh
3/4 cup Whole Milk or half n half *See Note
4 strips red bell pepper -- or 1 tbsp dried bell pepper powder (**See Note)

In a blender or food processor, blend cream cheese and butter. Add remaining ingredients except chopped red bell pepper. Add red pepper last whirring once or twice to chop and blend in.

*Note: Milk is another one of those iffy ingredients. It is supposed to be soothing for the bladder, however, I find that I have trouble with vitamins causing flares, especially Vit. D supplements. What is required by law to be placed in milk? Vitamins A & D! So if you have trouble with dairy, this may be the reason. I have found a local farm that sells whole milk in our local health food store without these supplements (Cedar Summit Farms' A Taste of the Past Non Homogenized Whole Milk). The law states that these additives don't have to be placed in whole milk. I have also found that some organic powdered milks don't have these additives (Organic Valley brand to name one). Another option is to purchase raw milk from a local farm. You won't find any in the store, so don't look. Again the law states (at least in MN) you can purchase raw milk from a farm if you bring your own container. People often wonder if it is safe to drink raw milk? I would argue that it is not only safe but healthier too. I won't get into the issues of mass production and safety where things need to be pasturized, and rightly so. But if you are buying from a local small farmer, chances are he cares about his cows and practices sanitary methods and the milk you drink is not only fresh, but healthier because all the good things in it are not destroyed by pasturization. If in doubt, you can always pasturize it yoursef by heating it to 145 degrees farenheit for approx 30 min. Then refrigerate.

**Note: Dried Bell Pepper Powder is great to use in salad dressings or even as a substitute for Chili powder especially when made from Roasted Red Peppers. You can buy it in bulk online or make it yourself. Slice and deseed the peppers and place in a food dehydrator or dry out in oven at 200 degrees F. Grind dried pepper in a spice mill. Jar and keep sealed tightly.

Per Serving (excluding unknown items): 774 Calories; 58g Fat (65.1% calories from fat); 23g Protein; 47g Carbohydrate; 11g Dietary Fiber; 175mg Cholesterol; 775mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 5 Vegetable; 1 Non-Fat Milk; 15 Fat; 3 Other Carbohydrates.

Spritzers

I can't tolerate things like colas and other carbonated soft drinks, but I found I can tolerate these fun spritzers for a special occasion. Made with juice and natual sparkling water, they can fit any festive occastion.

Natural sparkling water like Perrier
IC safe juices (RW Knudsen Just Blueberry Juice; Ceres pear, Ceres mango, or Ceres papaya - in the box not bottles) Or juice your own.

Pour one kind or a combo of juice to fill a glass 3/4 of the way full. Top of with natural sparkling water. Enjoy.

Course 3: Dessert (2 options)

Carob Pound Cake
Make the Carob Cup Cake recipe I posted in January 2010. To make as a cake, follow the directions for the batter and bake in a spring form pan. Cut a piece of parchment paper to fit on the bottom before pouring in the batter. Grease well. Bake 5 to 10 minutes longer than the cupcakes or until toothpick inserted comes out clean. Cool. Frost. Enjoy a slice with a scoop of real vanilla ice cream. Breyers or Kirkland (Costco) are safe brands.

Berry or Honeyblue Parfait
If sugar is a problem, this option is just as delicious. Buy an assortment of blueberries, raspberries and blackberries and/or honeydew. Make a homemade whipped cream.

1 pint whipping cream (with as few additives as possible)
1 tsp. sugar, agave nectar or honey

Whip with a chilled bowl and beater until fluffy.

Layer in a parfait glass berries and whipped cream. Serve immediately.

If you don't have parfait glasses, I have used coffee mugs, champagne glasses, even water goblets. Just use your imagination.

Variations: Honeydew and blueberries are also a great combination. Dice the honeydew into chunks the same size as the blueberries. Toss honeydew and blueberries in a little pear juice and 1 tsp lime extract. Then layer like you would the berries with the whipped cream.

Too Busy To Cook - Glutino Frozen Meals

2010-01-06T14:44:00.000-08:00

Being gluten free and having Interstitial Cystitis means that we have to cook mainly from scratch which can be a challenge with the busy lives of today. Periodically I'll post little "gems" that we can purchase to have on hand for travel, lunch at work or for those too-busy-to-cook days. Today I found a couple of frozen meals from Glutino (http://www.glutino.com/). They do have a few ingredients that may be problems for ICers, so those with extra sensitve bladders may have to use caution when eating them (possible problem ingredients highlighted). I found them in my local health food store. If yours does not carry these items, fill out a request form and let them know you want them to sell these products. As of yet, they cannot be bought at Amazon.com.

Gluten Free Spinach and Feta Pizza

Description: Topped with spinach and a blend of feta, mozzarella and ricotta cheese, this crispy, flakey pizza is ready in just minutes!

Ingredients: Water, Corn Starch, Tapioca Starch, Spinach, Mozzarella-brick cheese (pastureized milk, cheese cultures, salt, calcium chloride, enzyme), feta cheese (pasturized milk, bacterial culture, salt, enzyme, calcium chloride, lipase, cellulose), ricotta cheese (Pasteurized milk, salt, lactic acid), safflower oil, evaporated cane juice, egg whites, salt, guar gum, glucono-delta-lactone, yeast extract, pectin, garlic, sodium bicarbonate, sea salt, sodium alginate, modified cellulose, white pepper.

Observations: Although the taste of this pizza was pleasant, I thought it was awfully small and had a very thin crust. The cost was expensive as well for such a tiny pizza, about $6 per box and was not available on Amazon to purchase in bulk. When I get better at baking, I'm going to come up with a similar pizza without all the problem ingredients that can be made ahead and frozen. I plan to share this recipe when I have developed it.

Duo Mushroom Penne

Description: Delicious entree of tender brown rice penne in a creamy sauce with Portobello and white mushrooms. Microwaves in 5 minutes!

Ingredients: Rice pasta (ground brown rice, rice bran, water), mushroom broth (water, baked mushrooms, natural flavorings, potato flour, unsalted butter [cream, flavorings], dry whey), mushrooms (portobello, white), pasteurized milk (homogenized milk), onions, corn starch, canola oil, sea salt, natural flavor (maltodextrin, lipolyzed cream), garlic, guar gum, spices.

Observations: Wonderful aroma and taste for a GF frozen entre. I would buy it again.

Gluten Free Carob Cup Cakes

2009-12-24T11:18:00.000-08:00

These I whipped up altering a recipe for chocolate pound cake. I was excited that they didn't collapse on themselves but held up wonderfully during the baking and cooling process. The recipe is kind of involved, but I think in the end it is worth the extra steps. Now I can enjoy a piece of cake too on my mother's birthday. I ate one and froze the rest for future parties or get togethers. I hope you enjoy this recipe.

Note: I frosted this with a basic butter cream frosting, some flavored with a little carob powder. Great dusted with powdered sugar too. Recipe for the butter cream frosting and my GF flour mix is also below.

Gluten Free Carob Cup Cakes
Original Recipe By: Susan Herrmann Loomis (Chocolate Pound Cake)
Modified by: Erika Harms for a GF IC diet.
Categories: Cakes Desserts

1 cup GF all purpose flour mix
1/2 cup carob powder
1 pinch unrefined fine grain sea salt
4 eggs -- room temperature, and separated
1 cup organic sugar
2 teaspoons vanilla extract
14 tablespoons unsalted butter -- room temperature

Preheat the oven to 325 degrees. Thoroughly butter and flour a 9-inch springform pan. Cut a piece of parchment paper to fit the bottom of the pan, place it inside, and butter and flour it as well.

Sift the flour, carob powder, and salt onto a piece of parchment paper.

If using an electric mixer, use the whisk attachment if you have one. In the bowl of the mixer, or in another large bowl, whisk the egg yolks with all but 1 tablespoon of the sugar until they are foamy and pale yellow, and have at least doubled in volume. Whisk in the vanilla extract. Sprinkle the flour over the egg yolk mixture and whisk it in quickly, just so it is mixed. Don't be concerned if some flour still clings to the sides of the bowl; you'll get that later.

Add the butter in thirds, whisking continuously. Scrape down the sides of the bowl, and whisk the batter once more, forcefully, so all is combined. Finally, gently stir the batter several times in a folding motion, as a last assurance that all is mixed together.

In a medium-size bowl, whisk the egg whites with a pinch of salt until they are white and foamy but still quite liquid. Gradually sprinkle the reserved 1 tablespoon sugar into the egg whites, whisking constantly until, they are whiter and slightly firmer, but still this side of forming soft peaks.

Fold one fourth of the egg whites into the batter. Then add the remaining whites and gently fold them in until they are fully incorporated.

Turn the batter into a greased muffin tin. Fill 6 to 8 of the muffin cups, and bake in the center of the oven until the cake springs back when touched, or until a cake tester inserted into the center comes out clean, about 20 minutes. Remove from the oven and let it cool completely; then loosen the edge of the tins carefully with a knife and gently twist the cupcakes out. When cool dust with powdered sugar or frost with frosting.
This recipe yields 6 to 8 servings.

Source:""French Farmhouse Cookbook" by Susan Herrmann Loomis"
S(Formatted for MC8):
"04-18-2005 by Joe Comiskey - Mad's Recipe Emporium"
Copyright:"Workman, 1996"

Per Serving (excluding unknown items): 411 Calories; 23g Fat (50.1% calories from fat); 5g Protein; 47g Carbohydrate; 4g Dietary Fiber; 160mg Cholesterol; 53mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4 Fat; 1 1/2 Other Carbohydrates.

Butter Cream Icing
Recipe By :Joan Lepik (my mom)
Serving Size : 10 Preparation Time :0:00
Categories : Mom's Recipe Box

2 sticks butter -- softened (go with unsalted if you are sensitive)
1 pound powdered sugar
(see previous post for homemade powdered sugar)
1 teaspoon vanilla
1/4 cup whipping cream -- or milk (whipping cream works best)
1 dash salt -- optional

Beat butter till creamy (fluffy), add vanilla and whipping cream.

Then slowly add powdered sugar and beat until smooth.

Variation: Cream Cheese Frosting - Replace up to 3/4 butter with softened cream cheese. I use about 1/2 and 1/2.

Use this recipe to decorate cakes or use as a soft frosting for cookies.

Yield: 2 3/4 cups

Per Serving 220 Calories; 5g Fat (18.7% calories from fat); trace Protein; 45g Carbohydrate; 0g Dietary Fiber; 14mg Cholesterol; 37mg Sodium. Exchanges: 0 Non-Fat Milk; 4 Fat; 3 Other Carbohydrates.

All Purpose Gf Flour Mix ("white") IC GF
Recipe By :Wendy Warks (modified by Erika Harms)
Serving Size : 51

3 Cups Brown Rice Flour -- or white rice flour
3 3/4 Cups white rice flour -- or brown rice flour
3/4 Cup Arrowroot Powder -- (substituted for potato starch - potato works better)
2 Cups Tapioca Starch
2 1/4 Cups Sweet Rice Flour
1 Cup cornstarch (or other starch)
4 Tablespoons Xanthan Gum -- or guar gum
1 Teaspoon Xanthan Gum -- or guar gum

I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.

Erika Note: I am sensitive to potatoes so I use arrowroot starch instead. Keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking. The All-Purpose Gluten Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies.

Originally the: Multi Blend Gluten-Free Flour (Wendy Warks Gluten-Free Flour Mix)
S(Formatted for MC9): "Erika Harms"
Yield: "12 3/4 Cups"

Per Serving (excluding unknown items): 143 Calories; 1g Fat (3.3% calories from fat); 2g Protein; 32g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fat.

Blueberry Granola

2009-12-16T13:09:00.000-08:00

I enjoy a good granola. Unfortunately, even though oatmeal is on the "safe" list for us IC'ers to consume, many of us cannot tolerate it. The same is true if you have Celiac disease. Oats must be labeled gluten free or it is contaminated because it is milled on the same machines as wheat. If you compare a bowl of regular old fashioned cooked oatmeal and a bowl of GF oatmeal, you will notice that the regular oats are thick and sticky, but the GF oats aren't. It's the gluten that makes the oatmeal sticky. I'm still in the process of perfecting the recipe, but here is what I have so far. One of my favorite breakfasts or desserts is warm pear sauce topped with a spiced granola. It tastes just like a cobbler. Here is my first attempt at making a granola that is Gluten Free and yet still IC safe. Consume with caution if you think you may be sensitive. Constructive criticism is also most welcome. I'd love to hear your comments and/or suggestions on how to make this a great granola instead of just a good one.

Blueberry Granola
Recipe By :Erika Harms

8 ounces low acid blueberry "jam"*
1 teaspoon vanilla extract
1/4 cup agave nectar -- or honey
3/4 teaspoon unrefined fine grain sea salt
1/4 cup melted butter -- totally optional - I usually make mine without it but it does add a nice flavor and crunch to the granola
8 cups gluten free rolled oats -- or a mixture including: quinoa flakes, pumpkin seeds, unsalted sunflower seeds and flax seeds
1 3/4 to 2 cup freeze-dried blueberries -- or dried blueberries w/o problem ingredients ie citric acid and/or sulfur, optional

In a small bowl, mix together "jam" vanilla, agave and salt.

Mix together oats, jam mixture and melted butter thoroughly in a large bowl, using a spoon.

Spread this mixture out onto 2 greased jelly roll pans, and bake at 350 for about a half hour until it's starting to brown, taking it out every five minutes or so to stir it around and being sure not to over brown or you will loose the blueberry flavor. Remove from oven to cool. When cooled stir in freeze-dried blueberries if desired. Store in an air tight container.

Note: It is important to watch closely and not let it burn. You don't want to ruin this expecially since the cost of GF oats is so high! If you cannot tolerate oats, omit them and use a mixture of quinoa flakes, pumpkin seeds and flax seeds. These three are supposed to be very gut healing. Aslo good in this granola recipe is sunflower seeds if you can tolerate them. Nuts are another good hearty addition, but again use with caution especially if you are allergic. (mixture should = 8 cups + 2 cup freeze-dried or dried fruit)

Variations: Can use other low acid "jams" in this recipe according to taste. Some suggestions are pear jam with freeze-dried pears (2 bags of Brother's All Natural Pears, crushed), blackberry with freeze dried blackberries (Just Tomatoe's Just Blackberries), raspberry jam , papaya, mango and apricot. Substitute co-ordinating fruit to go with the jam.

Spiced Granola - Add 1 to 2 teaspoons of Cardamom or Cinnamon (if you can handle it) while initially mixing up the batch of granola. Cardamom is easier on tummies than Cinnamon and I use it as a substitute all the time. Some, however, may still be unable to tolerate it, so use with caution.

Per Serving (excluding unknown items): 212 Calories; 5g Fat (20.2% calories from fat); 6g Protein; 37g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 97mg Sodium. 1 serving = 1/2 cup; Recipe yield: 10 cups.

The Whole Buffalo:

Save a few pennies by re-using bags. My GF oats came in a resealable bag. When my granola was completed, I put it in the oatmeal bag since I used all of the oats. I also put some in the Just Blueberry container for easy trasport when traveling. Buy re-using what you already have, you can help cut costs.

Other Items of Interest:

Cookbook: *for a great recipe to make your own IC GF blueberry "jam" see the book A Taste of the Good Life, by Bev Laumann, pg 185. I use her same method to make apricot, papaya, pear and blackberry "jams" that are GF and IC safe.

Freeze Dried Fruits

Just Tomatoes: Just Blueberries, Just blackberries, Just Apricots, Just Raspberries and Just Mango are great by themselves, on cereal or mixed in granola. www.justtomatoes.com/

Brother's All Natural: Asian Pear Crisps

http://www.brothersallnatural.com/

Jams

Colorado Mountain's Blueberry and Pear jams have absolutely no added acids!

www.icnsales.com/fruit-jams-and-spreads/

How to make Royal Icing, Baking Powder and Powdered Sugar

2009-12-15T15:36:00.000-08:00

With Christmas approaching rapidly, I thought I would post an IC safe Royal Icing recipe for all of you cookie bakers out there. Royal icing is an icing that dries very rigid and is great for decorating cookies and for holding gingerbread houses together. Also included in this article are how to make a GF IC safe baking powder and powdered sugar.

Royal Icing is gluten free and is made from egg whites, powdered sugar* cream of tartar and lemon juice. ICers inherently cannot use lemon juice and Cream of Tartar can be questionable. Egg whites, which is t he basis of this recipe, actually help neutralize the acid in your body and can be quite soothing if you are having a flare.¹ Cream of tartar (also called hydrogen tartrate and tartaric acid) is acidic², and can trigger symptoms for some people with IC. Cream of tartar is the foundation for many baking powders. When combined in a baking powder, the acidic and alkali ingredients neutralize one another and the product then does not affect the PH of the recipe or you. So baking powder makes a great surrogate for Cream of Tartar in this recipe.

One more thing before you get started: Rumford baking powder is gluten free, aluminum free, and uses nongenetically altered corn, which are all benefits. Its shortcomings are that it is expensive and not acceptable to use if you are allergic to corn. Rumford also uses Monocalcium Phosphate as the leavening agent, which won’t work well in this recipe. The solution is to make your own baking powder. It is exceptionally easy to do, saves you money, and if you are allergic to corn, you can use arrowroot powder or another starch in place of the cornstarch. I’ve also included a recipe for homemade powdered sugar for those of you who are allergic to corn or want to be extra careful.

Homemade Baking Powder

By Tender Tummy³

2 parts cream of tartar
1 part starch (cornstarch, arrowroot, tapioca or potato starch)
1 part baking soda

Sift together through a fine mesh strainer working out lumps. Store baking powder in an airtight container for up to 24 months. Be sure to seal tightly, immediately after each use.

Homemade Powdered Sugar

By Erika Harms

2 cups sugar (organic, turbinado or white all work great)
4 Tbsp. starch (tapioca, arrowroot, corn or potato)

In a bowl, mix together the sugar and starch. Using an electric coffee grinder or spice mill, blender or food processor, whir small batches at a time until it forms a fine powder. I have most success using my coffee grinder. I find it makes the smoothest powder vs. the food processor which leaves the powdered sugar a little grainy. This recipe makes 1 pound of powdered sugar.

Royal Icing
By Erika Harms

1 tsp. homemade baking powder (or ½ tsp cream of tartar if it doesn’t bother you)

1 Tbsp. IC safe water (I use distilled)

3 egg whites
1 pound powdered sugar
½ tsp. lemon or peppermint extract, optional

Dissolve baking powder in 1 Tbsp. of water. Beat egg whites and baking soda mixture until fluffy (soft peaks). Slowly add powdered sugar a little at a time while mixer is running then pour in extract. Beat for 5 minutes. Keep covered tightly until ready to use.

When ready to use, I put a small amount in a Ziploc bag and cut a tiny snip off the corner of the bag. Then I can use it to pipe the frosting onto a cookie or gingerbread pieces to make a gingerbread house.

* There is also a question about sugar for both Celiacs and people with Interstitial Cystitis. Sugar in a celiac diet can be detrimental because your body pulls from its nutrient reserves to digest it. For ICers, it can cause acid in the tummy and therefore may bother your bladder. I think though in small amounts on special occasions such as holidays, it would be alright to have some. And in this recipe with all the egg whites, you may not react at all to the sugar. Knowing how your body reacts and moderation is the key. For people just diagnosed with IC, I would stay away from all possible irritating foods, including sugar just until your body heals. Then re-introduce foods one at a time to see how your body reacts. For more information about sugar and health issues try Googling “sugar’s effect on your health” or “the truth about sugar.”

The Whole Buffalo: There's No Yolk About It..use those egg yolks! Don’t let anything go to waste. Use them in a custard or add one or two to you morning eggs. At the very least, give them to your cats to eat, it will help them achieve a beautiful shiny coat.

How I Use These Recipes:

Every year, a group of my friends get together to make gingerbread houses. What started out as an event just for the adults has turned into a party just for the kids. This year we had 11 children attend ranging in age from high school down to 2yrs old. Everyone brings their leftover Halloween candy plus we buy some favorites like candy canes, white and chocolate tootsie rolls, Christmas peeps etc. We cover the table with a disposable table cloth and lay out all the goodies. The look on the children’s faces is just precious when they view the mounds of candy we place on the table. We hand out to each kid a piece of cardboard covered in aluminum foil and a Ziploc baggie filled with Royal icing with the tip cut off for easy squeezing. Each family also brings a box of graham crackers, and the kids go to town… literally. By the end of the evening we have a rather large gingerbread house village. These kids have been known to make mansions, churches, fish ponds, cabins as well as the houses. We love to line them all up when we are done and take a picture of the village.

Other products of interest:
Gluten Free Graham Like Crackers: Smoreables
Ingredients as of Dec 2009: (possible irritants highlighted)
Pea Starch, Non Hydrogenated Shortening(Palm Fruit and/or Canola), Potato Starch, Brown Rice Flour, Brown Sugar, Sweet Rice Flour, Tapioca Starch, Water, Rice Bran, Sugar, Blackstrap Molasses, Honey, Glucose, Vanilla, Salt, Sodium Bicarbonate, Pea Protein, Pea Fiber, Guar Gum, Inulin, Soy Lecithin, Mono Calcium Phosphate

Works Cited:

1. Laumann, Beverly. "Interstitial Cystitis Network : Feature Columns : Fresh Tastes May 2003: Great Ways with Eggs." Interstitial Cystitis Network - Painful Bladder Syndrome Information, Support, Encouragement and Empowerment â€“ IC is treatable!. N.p., n.d. Web. 15 Dec. 2009. www.ic-network.com/bev/may03.html.

2. "Questions and Answers, Cream of Tartar Shelf Life, Cream of Tartar Substitution, How To Substitute Cream of Tartar." What's Cooking America, Christmas Foods, Christmas Dinner Planning, Christmas Prime Rib Roast, Christmas Cookie Recipes, Holiday Entertaining, Weight Loss, Healthy Diets, Beauty Articles. N.p., n.d. Web. 15 Dec. 2009. whatscookingamerica.net/Q-A/CreamTartar.htm.

3. " YouTube - Tender Tummy - How to Make Gluten-Free Baking Powder ." YouTube - Broadcast Yourself. . TenderTummy.com, 12 Feb. 2008. Web. 15 Dec. 2009. http://www.youtube.com/watch?v=V0jqYVqkIQk.

My Complete Bio

2009-12-12T17:55:00.000-08:00

I live The Adventure (and it is an adventure) daily to find tasty Gluten Free and Interstitial Cystitis safe recipes. On many occasions we have bravely tasted inventive dishes such as adventure casserole, adventure bread, and even adventure pie for dessert!

I was diagnosed with both challenging diseases of Interstitial Cystitis* and Celiac disease** in April 2009, which each have their own unique diets. While grocery shopping, I quickly discovered that I could eat nothing sold there. I traveled back home highly disappointed and did some serious reading and researching.

Through all my trial and errors in cooking and baking, I decided that there must be others out there, that are in the same situation as I am. There have to be others who are… perpetually perplexed about baking. Utterly unsatisfied with bland dishes. Sufficiently stressed at how to cook from scratch and still have free time! So, I created this blog to post my experiences in hopes that it will help others with these strict life changing diets and in turn maybe glean ideas from others as well.

On the bright side, I truly love to cook and bake. I worked at a bakery during those awkward yet wonderful high school years and took every Home Ec. class available. In my senior year, which consisted of four different Home Ec. classes, an English class and a study hall, was all but complete except for that one English class! I enjoyed that year immensely.

In college, I started off majoring in Food Science. After a year, I changed to Home Economics Education and then moved on to Early Childhood Education. I scarcely could make up my mind what I liked to do most. One of my close friends likes to tease that I majored in Mom. How true she is! Today, I work from home as a successful Family Manager.

My husband, Steve, not only works at Medtronic, but is the Principle of our one room school. Our two home schooled children are now 11 and 13. When I am not teaching them, I spend most of my free time with adventure cooking and baking, adapting recipes for my family and myself. I hope to openly share each escapade with you and receive your feedback. Together, maybe this adventure will have a happy ending.

* Interstitial Cystitis or Painful Bladder Syndrome is a disease where certain foods cause the bladder to “flare up” and become painful. This is due to a thinning of the protective lining in the bladder resulting in ulcers. Pain not only affects the bladder but the abdomen, back and surrounding regions. Along with this disease is a frequent urge to urinate in severe cases that can be up to 60 times a day. I was told by my doctor, Dr. Nicholas Hamel at the Blaine Medical Center in MN, that it can be related to Endometriosis which is another painful condition which occurs for women during their menstrual cycle. There is no cure for IC but it can be treated by diet and medication to greatly relive symptoms.

**Celiac Disease is a disease where a person is allergic to the gluten protein found in wheat, barley and rye. There are many symptoms of the disease and is often misdiagnosed as irritable bowel syndrome, gastric ulcers or even nervous conditions. Many people have no outlying symptoms at all except certain vitamin and mineral deficiencies because the gluten causes damage to the digestive tract and makes it hard for a person to absorb the nutrients they need from food. If you are concerned you may have this illness, the best diagnosis is to have a biopsy of the small intestine. I am told by the Celiac Support Group of Anoka, MN, that blood tests are often wrong and are unreliable.

Works Cited
Celiac Disease - Diagnosis and Treatment Options at Mayo Clinic." Mayo Clinic: Medical Treatment and Research Centers. N.p., n.d. Web. 9 Dec. 2009. www.mayoclinic.org/celiac-disease/.

Moldwin, Robert, and MD. "What is interstitial Cystitis and Painful Bladder Syndrome." Interstitial Cystitis Network - Painful Bladder Syndrome Information, Support, Encouragement and Empowerment â€“ IC is treatable!. N.p., 21 Nov. 2007. Web. 9 Dec. 2009. www.ic-network.com/whatisinterstitialcystitis.