Take the Gluten Free Quiz - Style Weekly
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gluten free guide 2013 1 SPECIAL ADVERTISING SECTION • Bloated or Distended Abdomen (severe pressure & volume) (not associated with eating particularly gassy foods such as broccoli or beans) • Indigestion, acid reflux or nausea • Migraine Headaches • Overall physical fatigue regardless of usual sleep/rest • Brain Fog (trouble focusing or feeling overall hazy) • Experiencing ‘long’ bathroom visits often accompanied with pain, chills, abdominal cramping, constipation, diarrhea (this requires conversation with your doctor, since many people do not know how quickly and easily a normal/healthy bowel movement should be) • Feelings of extreme fullness with a normal meal OR feeling hungry regardless of the amount of food ingested. • Aching or “dry” joints • Eczema or Acne that seems untreatable • Extreme weight loss or gain that does not adjust with exercise or usual dieting Important to remember that gluten sensitivity is a spectrum, and is not as simple as a ‘yes’ versus ‘no’ diagnosis. Each individual needs to identify the particular symptoms they personally associate with gluten/wheat intake. Also, since many doctors are not well-versed in this area, it is important to educate yourself as well as your health care provider. Seek a blood test from your doctor BEFORE making any changes to your diet. Since the test registers antibodies that your system creates in reaction to gluten, if you take away the gluten then you take away the antibodies and thus make the test inconclusive. Melissa Barlow Expert on Gluten Intolerance, and former proprietress of The Empress For more info: www.styleweekly.com/richmond/glutenfreeguide/Page Take the Gluten Free Quiz ...... “since many doctors are not well-versed in this area, it is important to educate yourself as well as your health care provider.” 7021 Three Chopt Road Village Shopping Center • (804) 288-7773 3054 Stony Point Road Stony Point Shopping Center • (804) 560-1613 Gluten-Free Pizza & Pasta Options Available We Offer Gluten Free online all year at www.styleweekly.com/richmond/glutenfreeguide/page
Transcript of Take the Gluten Free Quiz - Style Weekly
gluten free guide 2013
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SPECIAL ADVERTISING SECTION
• Bloated or Distended Abdomen (severe pressure & volume) (not associated with eating particularly gassy foods such as broccoli or beans)
• Indigestion, acid reflux or nausea• Migraine Headaches• Overall physical fatigue regardless of usual sleep/rest• Brain Fog (trouble focusing or feeling overall hazy)• Experiencing ‘long’ bathroom visits often accompanied with pain, chills, abdominal cramping, constipation, diarrhea (this requires conversation with your doctor, since many people do not know how quickly and easily a normal/healthy bowel movement should be)• Feelings of extreme fullness with a normal meal OR feeling hungry regardless of the amount of food ingested.• Aching or “dry” joints• Eczema or Acne that seems untreatable• Extreme weight loss or gain that does not adjust with exercise or usual dieting
Important to remember that gluten sensitivity is a spectrum, and is not as simple as a ‘yes’ versus ‘no’ diagnosis. Each individual needs to identify the particular symptoms they personally associate with gluten/wheat intake. Also, since many doctors are not well-versed in this area, it is important to educate yourself as well as your health care provider.Seek a blood test from your doctor BEFORE making any changes to your diet. Since the test registers antibodies that your system creates in reaction to gluten, if you take away the gluten then you take away the antibodies and thus make the test inconclusive.
Melissa Barlow Expert on Gluten Intolerance, and former proprietress of The Empress For more info: www.styleweekly.com/richmond/glutenfreeguide/Page
Take the Gluten FreeQuiz......“...since many doctors are not well-versed in this area, it is important
to educate yourself as well as your health care provider.”
7021 Three Chopt Road Village Shopping Center • (804) 288-7773
3054 Stony Point Road Stony Point Shopping Center • (804) 560-1613
Gluten-Free Pizza & Pasta Options Available
A Taste of Tuscany in The Village Shopping Center Dine In ~ Take Out ~ Patio Now Open
7021 Three Chopt Road ~ (804) 288-7773 Mon–Thurs 11AM–10PM ~ Fri–Sat 11AM–11PM ~ Closed Sundays
We Offer Gluten Free & Wheat Free
Pasta Dishes Gluten Free Pizza
online all year at www.styleweekly.com/richmond/glutenfreeguide/page
gluten free guide 2013
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Sweet Potato Quinoa CakesBy Brittany Mullins, Holistic Health Coach and Blogger (www.eatingbirdfood.com)I like these quinoa cakes served hot, at room temperature, or even leftover and cold straight out of the fridge. Make them into burger size patties or make smaller cakes and serve them as appetizers! This recipe makes a lot (2.5 lbs of quinoa cake “dough”) and the baked patties freeze well!Ingredients1 lb. sweet potatoes (2 medium sized), peeled and cut into 1 inch chunks1 cup uncooked quinoa, rinsed and cooked according to package directions1 cup uncooked lundburg wild rice blend, cooked according to package directions½ cup green onions, sliced½ cup dried cranberries, chopped1 tablespoon dried sage½ tablespoon sea salt½ teaspoon black pepperInstructionsPreheat oven to 350°. Steam sweet potato chunks for 20-25 minutes. Then pu-ree sweet potatoes in stand mixer. You could also use a food processor or blend-er. Combine mashed sweet potatoes, cooked quinoa, cooked rice, green onions, cranberries, sage, salt and pepper. Form and flatten portions of the “dough” into patties. Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside. Serve warm, at room temperature, or straight from the fridge.
Gluten Free Strawberry Muffins (6 Large)From WPA BakeryIngredients:2 cupsPamela’s Gluten Free Baking and Pancake Mix (available @ Kroger)1 tsp baking powder1 cup sugar4 Tbsp butter1 large egg1 1/4 cup sour cream1 tsp vanilla extract2 tsp orange zest (optional)1 1/2 cup Strawberries (fresh or frozen) dicedInstructionsPut the GF baking mix in a medium bowl with the baking powder and set aside. Melt butter on low heat. While butter is melting, in a separate bowl, whisk the egg together with the sugar and vanilla. Add melted butter to the egg mixture and continue whisking until light and fluffy. Stir in zest and sour cream. Add straw-berries to the dry mixture and fold in. Add wet mix to dry and fold in until just incorporated. (Don’t over mix!) Bake at 350 degrees for 25 - 30 minutes or until a knife can be inserted and pulled out clean.
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RECIPESCarrot, Parsnip and Quinoa SoupBy Brittany Mullins, Holistic Health Coach and Blogger (www.eatingbirdfood.com)Ingredients1 Tablespoon coconut oil1 onion, chopped1 shallot, chopped finely1 teaspoon minced garlic1 lb. carrots, peeled and chopped½ lb. parsnips, peeled and chopped5 cups of vegetable broth or water1/3 cup uncooked quinoa, rinsed and drained1 teaspoon fresh thyme3 fresh sage leaves, finely chopped1 teaspoon cumin¼ teaspoon turmericsprinkle of cayenne pepperground black pepper, to taste1 Tablespoon miso paste, dissolved in 1 Tablespoon warm watersea salt, to tastescallions, as garnish2 Tablespoons gruyere cheese (optional)InstructionsIn a large stock pot, heat coconut oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent. Add herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir. Add chopped carrots, parsnip and quinoa to the pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender. Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth, even consistency is reached. If you don’t have an immersion blender, you can blend the soup in your blender in small batches. Dissolve miso in warm water and stir into the soup. Miso gives the soup a wonderful flavor but if you don’t have miso, simply season the soup with a little sea salt. Serve immediately garnished with scallions and shredded gruyere cheese. Enjoy!
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SPECIAL ADVERTISING SECTION
Once Upon A Vine:BeerCiderMead
Beers:St. Peter’s Sorgham BeerGreen’sNew PlanetRedbridgeBard’sEstrella DauraDogfish Head Tweason’aleOmission
Ciders:(Virginia Ciders)Bold RockAlbemarle CiderworksFoggy RidgePotter’s Craft
(Other Ciders)William’s Sir Perry BerryWoodchuckHornsby’s
Ciders (cont):BereziartuaTrabaucoMcKeownKerisacCrispinHarpoonFox BarrelMagnersOriginal SinAceAngry OrchardStrongbowGrabbie’s Ginger Beer
Mead:Viking BlodChaucer’sOliverLurgashallFoxhill Meadery
Local Gluten-Free Foods Allergy/Vegan/Kid-Friendly Produce, Grass-Fed/Pastured Meats, Dairy and Eggs (hormone/antibiotic free)Year-round CSA Farm Shares in RVA, DC and Surrounding AreasIndoor Market and NPO BUSFARM (Near Churchill/Downtown) 2817 Mechanicsville Turnpike, RVA 23223Southside Outpost Inside Taza Coffee and Creme 5047 Forest Hill Ave, RVA 23225www.thefarmbus.com • 804-767-8570 [email protected]
to
Special discounts & beverage planning for weddings
Case discounts Non-profit discounts
Wine accessories, gifts, gourmet cheeses
and more!
4009 MacArthur Ave. Richmond, VA 23227
804-726-WINE (9463) Open 7 Days A Week
Sun–Thurs 11am–9pm Fri & Sat 11am–11pm
Once Upon A VineOffering the area’s widest selection of
gluten-free beers, ciders, meads, and, of course, WINE!
www.onceuponavine.us
onlineall year
at www.styleweekly.com/richmond/glutenfreeguide/page
