Posts Tagged ‘Gluten’

Oh, the flurry of excitement of back to school time!


Shiny, new school supplies and autumn clothes.  Let’s take this opportunity to make a fresh start with our children’s meals as well.


I urge my students to reassess their dietary habits yearly,  just like a corporation regularly evaluates its efficiency and productivity.  I urge you to clean house and consider potential culprits that may be silently attacking your child’s health.


Too many refined carbohydrates are detrimental to good health and one of the worst offenders is gluten-laden foods.


I know, I know.  Cakes, cookies, biscuits and such are attractive, tasty and inexpensive, but if your child can’t overcome certain health challenges, including emotional and/or intellectual ones, these might be likely to blame.


I often recommend that a child abstain from ALL gluten products for 60 days.  I don’t mean fewer of these products, or smaller bites of them.  I mean totally eliminate them from his diet.


Unfortunately, this means not only  Cap’n Crunch has to go, but otherwise wholesome oats, wheat, spelt and rye must be eliminated as well.  Instead, try delicious hot cereals such as teff or quinoa; they make a lovely breakfast along with eggs.


Substitute rice pasta for wheat/semolina.   Tinkyada Brand is good source of many kinds of pasta.


As an Italian American, I can tell you that if you cook this pasta according to the directions, it tastes authentic.


After the 60 day fast, allow your child a gluten feast!   For example, give him wheat toast for breakfast, a wheat bread sandwich for lunch, a bagel for a snack, and pasta for dinner.


Now watch his behavior, sleep, respiratory and gastrointestinal activity.   Note his energy, his color, and his odor.  Is there darkness under his eyes?   Is he wiggly, itchy, too chilly or warm?


If you notice any of these changes after gluten has been reintroduced into his diet,  then you will know that the child is sensitive to gluten and must be kept away from it.   The same experiment can be done for any suspected food sensitivity such as pasteurized dairy products, sugar cane, corn syrup, dyes or preservative-laden foods, etc.


Here’s a powerful clue: the food that most often does the worst harm is the one that’s the most craved.  Does your child cry or carry on when you tell him he must have eggs instead of toast?  If so, then regard gluten a possible culprit.


Homeopathy has a history of resolving the problem.  If gluten intolerance is part of the family history–something that his father and grandmother have– he’ll still be able, in large part, to overcome this tendency.  It’s a matter of selecting the correct and deep-acting constitutional remedy that is person specific.


Interestingly, in my experience, I’ve observed a proclivity for gluten intolerance more often in Italian-Americans and Irish-Americans.  I’ve also noted that many children don’t present this problem until they’ve been treated with antibiotics, vaccinations or the like.


If you’re working with a classical homeopath, every symptom, no matter how minute, is important to disclose; it will help your homeopath determine the constitutional remedy that will uproot the propensity for this problem in the first place.


After all, getting to the bottom of the problem is what homeopathy does best!


Nutrition is fundamental to the work I do with homeopathy!  Read more about how the correct remedy helped to bring Liz’s diet into alignment here.  Lots more articles and free information on homeopathyworks.net.



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This lovely recipe is based on the flourless cakes that have become so popular in high-end restaurants.  (See my Chocolate Buttercream Frosting Recipe below!) It is rich, satisfying and doesn’t seem like a substitute cake at all.  It’s become my family’s favorite birthday cake.

The main ingredient may surprise you.


­Here’s what you do:

Soak 2 cups dry of white beans overnight in double the amount of water.

Next day, rinse well and cook until tender.

(You might have a little more than 2 cups once they’ve been hydrated and cooked, but only use 2 cups.)

Cool to room temperature and add the following to a food processor and puree well:

  • 2 cups cooked beans  (use white for vanilla)
  • 6 eggs
  • 3/4 cup maple syrup or sucanat
  • 1 tsp vanilla extract


  • 1/4 cup slightly warm coconut oil (so that it is liquid)
  • 1/3 cup sifted coconut flour
  • 1/2 tsp Celtic  salt
  • 1 tsp baking soda
  • 1 ½ tsp baking powder

Puree again

Pour into spring form pan, lined with unbleached parchment paper, well oiled with butter or coconut oil.

Bake at 325 degrees for about 30 minutes. I like to check to see if it’s done by inserting a toothpick into the middle. If it comes out mostly clean, it’s done.

(Cupcakes take about 20-22 minutes)

Chocolate Butter Cream Frosting

In a food processor add the following:

  • 2 tsp  raw honey (more, if you like a sweeter frosting)
  • ½ cup almond butter
  • 1 stick butter, room temperature
  • 5 tbsp cocoa powder
  • 1 organic egg yolk (Be sure to wash the outside of the shell with hot soapy water) The addition of  an egg yolk offers live enzymes and gives the frosting a little gloss

When the cake has fully cooled, smooth on the frosting. Keep refrigerated.


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Enjoy old favorites gluten-free

With 1 in 133 in the U.S. affected with celiac disease[1], it’s not too surprising that gluten-free diets are popular these days. But people with Celiac’s disease aren’t the only ones who benefit from gluten-free fare.  Did you know, it’s been estimated that 97% of Americans who have Celiac’s disease are not diagnosed?[2]

Many people are completely unaware that they have gluten intolerances and end up experiencing years of discomfort (in mild cases) and much worse, in others.

I like to challenge many of my clients to go gluten free for 30 days and find out whether or not gluten is the culprit responsible for their health dilemmas.

Why don’t you take the challenge, too?

In the process, you’ll discover new ways to make old favorites as well as creative alternatives. Perhaps you’ll realize that you’re better off gluten, as many already have.

Let me get you started! Check out my gluten-free pancakes and banana bread recipes.  Or how about pizza with an almond flour crust? A simple bread or a festive almond cranberry loaf are good options, too.

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Children learn many things in the school, don’t they? Math equations, pronouns, sports and games, but the last thing you want them to soak up is a taste for nutritionally vacant and maybe even harmful foods.  Cafeteria foods are notoriously unhealthy and gross. (I remember visiting with the head cook at my son’s school and found that nearly every item in the pantry contained MSG.)

Yes, they must go to school, but that doesn’t mean that they can’t learn invaluable lessons from you and their lunch box, too

Here are 5 easy and fun snacks to snuggle in their lunch box:

  • Surprise Pot! A bell pepper opened to look like a jack-o-lantern stuffed with different surprises for each child. Try carrot or celery sticks, cherry tomatoes, cheeses cut into fun shapes, raisins, grapes or dried cherries and top the pepper again with its little cap.
  • Pirate Loot! Skewered slices of apples, pears, peaches, etc., on little plastic swords. (Remember to dip the fruit in lemon juice so that it retains its color!) 
  • Cheese Poppers! Old fashioned popcorn, drenched with butter and coated with Romano cheese, oregano, basil, garlic, salt and pepper. (Hot sauce is a nice touch if your child(ren) enjoy spicier foods.)
  • Cinnamon Milk! Send them with a thermos of warmed raw, unpasteurized, non-homogenized whole fat milk with a sprinkle of cinnamon and a splash of vanilla extract.
  • Pick-Up-Sticks! Cut stick-size pieces of carrots, celery, cucumbers and peppers and toss along with fresh green beans. Make an easy dip of sour cream and chives for them to dip. (If you’d like a sweeter option, try stick-size slices of apples, pears and nectarines with a homemade dip of yogurt and raw honey.)

Check out these and other fun ideas in my audio CD, “Secret Spoonfuls. Confessions of a Sneaky Mom”!


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What do I mean by whole foods? I mean pure foods….. Those foods that are not adulterated by pasteurization, homogenization, preservatives, denaturing and manipulative processes.

I mean foods as they are and as God intended. True, there are some methods that we’ve come up with, to enhance beautiful and whole foods, but it’s only to add an extra spark of vitality and never to take it away. I don’t recommend eating any product that’s been so far removed from the original, that there’s practically nothing of the original left in it. Instant mashed potatoes? Dried cheese powders? Breakfast cereals? 1% milk? Abominations, every single one.

Try these 11 ideas instead:

•  Make your own calcium-rich Vinegar: Place several eggs (still in the shell) in a canning jar, and cover with raw, unfiltered apple cider vinegar. After a day or so, the shell will have dissolved, discard the eggs, and strain the vinegar through cheese cloth. What you have left is a calcium-rich vinegar, which you can use in cooking and in your next Salad Dressing.  Better than any calcium tablets on the market..and free!

•  Make your own Salad Dressing. Easy and edifying. Use your calcium-rich vinegar and cold-pressed olive oil. Add some spices, onion powder, Celtic salt and pepper.

•  Make your own Bone Stock. This is the easiest way to get calcium. Minimal effort produces a nutrient dense source of gelatin and protein and a delicious start to any soup or grain. Use it for soups, casseroles, sauces and the liquid for cooking your rice, beans and pasta.  (Check out my CD, “Secret Spoonfuls” for this and other great recipes)

•  Make your own Thick Homemade Crockpot Yogurt. An ancient food, delicious on its own, in smoothies, in dips, or even added to bread recipes.  Remember to use whole fat milk.

•  Make your own Pickled Cucumbers. Great as a snack, on the go or on the side. Long lasting and packed with healthy enzymes  (Check out my CD, “Secret Spoonfuls” for this and other great recipes)

•  Make your own Kombucha. Easy to make, refreshing but more importantly, great for you.

 •  Make your own sweets, like my…Moose Mounds and In-the-freezer-Cookies (Check out my CD, “Secret Spoonfuls” for this and other great recipes). Wait ‘till you taste these

•   Make your own Breakfast. Start your day with proteins like eggs and bacon fried in bacon fat (nitrate free and free range, of course!). Try this instead of cereal, toast or bagels.

•   Make your own Breakfast Smoothie. (Check out my CD, “Secret Spoonfuls” for this and other great recipes) Fast, delicious and easy.

•  Make your own Mayonnaise. Use raw eggs, olive oil, mustard and lemon juices. Avoid soybean, corn, safflower and canola oils and instead use almond oil.  Inexpensive, quick, gourmet and nutritious.

•  Find your own Dairy Farmer and drink local raw milk! Ask around at Farmer’s Markets and small farms.

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