Saturday, November 6, 2010

Order my Triple Chocolate Cake for the Holidays!

To Order my Triple Chocolate Cake - Gluten, Dairy and Casein Free, for either Thanksgiving or Christmas or both, use the PayPal link below or send a check for $38.00 to:

Meg Haworth, PHD
7063 Lanewood Avenue, #205
Los Angeles, CA 90028

Please include: Name, phone number, address and e-mail adress

FOR LOCAL LOS ANGELES CLIENTS ONLY - for Pick up or delivery (Delivery charges apply based on location.)






Which Holiday





For Thanksgiving, orders must be placed by November 20, 2010
and picked up or delivered by Wednesday November 24, 2010

For Christmas, Orders must be in by December 17, 2010
and picked up or delivered by Wednesday December 22, 2010

Cakes are $38.00 each (delivery charges apply based on location.
Please ask for details.)

Monday, June 28, 2010

Food Allergy Cooking Show?!?!?

C'mon everyone! I think it's high time someone helped the food allergic eat well in a public forum like television! I think I should host it and I will call it "Free Food" - Allergen Free that is!!!

So, I auditioned for The Oprah Winfrey Network and posted my audition video to her site for all to see. If you want to view it, you can watch it and vote for it. Please help me get this show. It is high time we had a voice for we food allergic.

Watch it here:
http://myown.oprah.com/audition/index.html?request=video_details&response_id=24401&promo_id=1

VOTE!!! PLEASE!!! THANK YOU!!!! xo

Friday, June 25, 2010

A Little GF/DF in Larchmont Village

I'm sitting at a lovely cafe in Larchmont Village - a sweet section of Los Angeles that has that sleepy town USA kind of feel. Independantly owned boutiques and restaurants line the street here just two blocks from Paramount Studios. Larchmont is a gem in LA.
I'm at Bricks and Scones. Its large garden patio has a secluded feel with potted palms and ficus trees lining the decorative wrought iron fence. In the afternoons it becomes a haven for screen writers who can sit for hours partaking of the free wireless internet connection. Its a little slice of coffee shop heaven.

I wanted a cup of coffee this morning so badly. I just wanted to sit on this patio and enjoy.

As I walked the 5 blocks to get here, I contemplated ordering a soy latte but really did not want the soy reaction of a possible headache and my bowels stopping for a day or two. I pictured myself at the counter ordering and asking, "Can I please bring in almond milk and have you keep it for me, pretty please!"

When I arrived I asked if they had an alternative other than soy milk and they said yes! Almond milk and rice milk. Oh freaking yay! So I sit sipping a delicious almond latte in Larchmont in the morning sun. Beautiful!

As for the GF option, they have this popover looking savory roll that I have yet to try. It's kind of on the large side so I asked if they would consider cutting it in half and making a sandwich out of it. Again, they said yes! When I am hungry for a sandwich, I'll try it and get back to you. They tell me it is a popular item that sells out each day.

So, in this moment I posses a huge amount of gratitude for the idependantly owned food conscious coffee shop here in Larchmont called Bricks and Scones.

Check it out yourself at www.BricksAndScones.com

Friday, June 18, 2010

Cafe Conversations

I'm sitting at Peet's Coffee in Larchmont Village - a very sweet little section of Los Angeles that makes you forget you're in LA. It's very east coast and sleepy little town like. I feel at home here.

When people sit in coffee shops, their conversations are quite audible to the the quiet folks tapping away on their computers next to them (like me right now). I try my best not to listen to what they are saying and just to focus on what I am doing but when I hear the word "gluten", I just have to hear what is being said. After all, it is my world.

This man and this woman were talking about a mutual friend of theirs who is gluten free. They were essentially making fun of her for her fears around cross contamination and getting something in her food that might cause a reaction. It made me think about the issue we food sensitives face: the disbelieving judgment of others.

I try to weigh it out from where they sit. They simply don't understand what it is like to nurse yourself through a reaction that can last for days - things like a nasty rash, a migraine, severe fatigue, bowel distress or painful inflammation in the muscles. I feel like if they had the same problem, they certainly wouldn't make fun of the situation. But then I think by the way they were talking about this person that they weren't crazy about here for a number of reasons. Then I feel a little better.

Seriously though, It is important to feel respected by the people around us. It is hard enough saying no to the home made bread at the table or asking if the chef used flour to thicken the sauce. We don't want to do these things - we have to.

If you find yourself criticizing a friend or being criticized for your food reactions, you are not alone. I think it is human nature to pass judgment on things you don't understand. Just keep taking care of yourself in the best way you can. My Mom has the best advice ever and always says just before I hang up the phone with her - "Take good care of my baby!" Thanks Mom, I will!

Do you have a story similar to this one? Go ahead and share it!

Thursday, June 3, 2010

A Restaurant with Gluten Free Taste

Recently I was at Jonathan's beach club in Santa Monica with a dear friend. I thought to myself that at a high end beach club where the memberships are not cheap, they ought to know what gluten free means. No such luck. The guy at the register actually said, with incredulity "You're allergic to glue?!"

Tonight for dinner was an entirely different experience. I had dinner with the same dear friend at a place called "Taste" and boy does this joint have plenty of it. I was SO impressed with their menu. It was the first time in sixteen years that I ordered pasta with sauteed basil, tomato, garlic and spinach over brown rice penne! This happens to be my favorite pasta dish so I was thrilled.

I savored every bite and happily went to talk with chef Brian about his gluten free option. He was highly knowledgeable on cross contamination and issues facing the gluten free. He said he would re-work any dish he could to satisfy the gluten free eater and with great pleasure.

There are two locations in the LA area. Their menu is inventive and their food well prepared and presented. They use hormone and antibiotic free meats and fresh organic vegetables when available. These are my kind of people.

They have two locations - one at Melrose near La Cienega and one in The Palisades. Go! Eat, drink and enjoy a conscious restaurant choice.

Here's their website: http://www.ilovetaste.com/

Wednesday, May 19, 2010

10 Things I learned at The Celiac Disease Foundation Conference

This past Saturday, May 15, I went to Marriott Hotel in downtown Los Angeles to the Celiac Disease Foundation conference. As usual, they had a fantastic line up of speakers delivering the latest information on Celiac Disease.

Here are 10 things I learned:

1. Women are diagnosed more than men.
2. Celiac Disease diagnoses have increased five fold in the U.S. in the last 50 years.
3. More wheat is consumed in North Africa than any other place in the world. They have the highest instance of Celiac Disease in the world.
4. The children of c-section births have an increased risk of Celiac Disease due to a completely different type of bacteria in the intestinal tract of babies born via c-section.
5. Clinical trials are being done on medications that will degrade the immunogenic effects of gluten. They are not to be taken so Celiac Disease suffers can eat gluten when ever they want but to be taken in instances in which cross contamination may occur like in dining out.
6. Doctors are now suggesting a low or no lactose diet for the first year after a Celiac Disease diagnosis.
7. Celiac Disease has been linked with osteopenia, infertility, miscarriages, malignancy (thyroid, lymphoma and colon cancers), type I Diabetes, fibromyalgia, autoimmune thyroid disease, and anemia.
8. Refractory Celiac Disease is the the most serious of all diagnoses. It is a pre-lymphoma state in which severe malabsorption of nutrients occurs. Refractory Celiac Disease does not respond to a gluten free diet.
9. Sex drive has been shown to improve on a gluten free diet.
10. Malt vinegar is fermented and still contains gluten. Hard alcohol is distilled so all the glutinous proteins have been taken out so drink up!

The conference was a hit. I highly recommend it. We all eat like gluten free pigs and enjoy sharing our stories and symptoms without looks of disgust and dismay from people who just don't get it.

I got so many samples from the many vendors there. In the coming blogs, I will review those products for you so keep checking back.

Wednesday, May 12, 2010

A Delicious Gluten Fr*ee Treat!

So, I tried those items I got from Stella Lucy (the gluten free market)in Claremont, CA. My top pick was the coconut lemon bar from Mariposa. It reminded me of baklava with it's moistness and flaky crust. I was in heaven!

I also tried their cinnamon toast biscotti. Perfection! Just like regular biscotti and so great dipped in coffee.

They were expensive products but worth it when you gotta have something delicious and a little naughty to eat!

If you want to find out where you can get their products, go to http://www.mariposabaking.com/information/retail.html

Saturday, May 8, 2010

An Entire Gluten Free Market!!!

There's a new kid in town and although it's not LA city, it is LA county. Alright, it's the far eastern edge of it but hey, Claremont, California now has a gluten free market!

Stella Lucy was opened in October of 2009. Catering to the food allergic, one thing Stella Lucy guarantees is that everything in the store is gluten free. Many things are dairy free and are so marked. Still other items are vegan.

The selection is wonderful! There is a wide range of products from pastas to cake mixes to cookies, breads and crackers.

I bought a few things (of course) and I will let you know what I think of them as I consume their gluten and dairy free goodness (I hope they are good anyway).

If you would like to visit Stella Lucy, it's located at 101 N. Indian Hill Blvd. in the fabulous town of Claremont, California. Their other store is located 108 S. Camino Real, San Clemente, California. To shop online, go to www.StellaLucy.com

Wednesday, April 28, 2010

Farmer's Market

Los Angeles is filled with Farmer's Markets all year round. It is such a gift to our community. It seems each section of the city has a farmer's market with local produce and products available every day of the week. Larchmont Village has one on Sunday mornings, Santa Monica has one Wednesday, two on Saturday and one on Sunday. There are many options in this town but one remains a fixed option very day of the week and it happens to be my favorite Los Angeles institution - The Farmer's Market at Fairfax and 3rd street.

I have to rave about the butcher at the Framer's Market. They are so kind and helpful. All their beef is antibiotic and hormone free and is the best we can get at lower prices than Whole Foods Market (right across the street). The poultry stand is equally as wonderful. They are so helpful. Today I got 8 chicken breasts halved and they pounded them out for me for chicken Picata and Chicken Marsala.

It's silly how exciting this is to me. I hope you love food as much as I do and enjoy a great Farmer's Market! Buy local and ENJOY!

Saturday, April 24, 2010

What's Up With Sun Dried Tomatoes?

I get sun dried tomatoes in oil at Trader Joe's on a regular basis. They are an ingredient staple in my house since they are so DELICIOUS!!! So, Trader Joe's doesn't carry them anymore! Costco did not have them either - and believe me, a colossal jar would have been heaven for me to see when I open the fridge!

I finally found some at Von's (Safeway to you East Coasters). They were in the produce section rather than with the condiments as you would think. So, please ask someone in your store where they may be.

So, is there a shortage? YES!! Apparently Florida lost 70-80% of their crop this year due to an unexpected freeze (tomatoes are like me, they do not like the cold!). I read that people are stocking up on paste, sauce, anything tomato like. Me? You know what I will be buying up!

You will see prices continue to rise on tomato items through June or July when tomatoes will be back in season all throughout the country. It's just one of those things we will have to bear with, I think.

Maybe it's time to explore different flavors, making sauces for pasta out of less expensive ingredients. Get creative and let me know what you come up with!

Monday, April 19, 2010

Is Agave Nectar Safe?

Agave nectar is in the news lately. Sources are saying that the once highly regarded sweetener for it's ability to lower the glycemic index and be safe for diabetics is now in serious jeopardy. So, I set about reading up on the controversy and found a few points I'd like to highlight.

You can't just go to an agave plant and squeeze nectar out of it like you can go to a beehive and retrieve honey. It does have to be processed (and most honey is processed, by the way, even though it is not required). Because a refinery process is necessary, heat is used to create the syrup found on the shelves of most grocery stores. The dark amber color is said to come from burning the sugar so it's certainly not better (I mean if that information is correct).

The sugars, due to the refinery process, in agave nectar are said to create the following.

"They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches into highly refined fructose inulin that is even higher in fructose content than high fructose corn syrup", says Mr. Bianchi. Inulin is a chain of chemically refined fibers and sugars linked together, and, this bears repeating, high fructose inulin has more concentrated sugar than high fructose corn syrup!"

Following is the link associated with this quote.

http://www.naturalnews.com/024892_fructose_food_health.html

Here is another article I found that I think is worth reading. This one has more to do with the claims of raw agave (not possible unless it's Tequila, sorry.) The author lists the ways it can harm your health in addition to the way it is processed. Please read and make your decision.

http://www.living-foods.com/articles/agave.html

I was disappointed that I could not find a host of information praising agave to the skies. Most of the word of mouth I have heard has done so. If I find something, I will share it and if YOU know something, please post it here. Let's share information.

The bottom line remains true. Stay away from ALL sweeteners as much as you can. The best source of sugar is raw fruits and vegetables (carrots and beets contain sugar by the way). I know there are lots of delicious treats with sugar but please use them in moderation and find as close to raw and whole as you can.

Saturday, April 17, 2010

Glutino's Flax Seed Bread

I just bought Glutino's flax seed gluten free bread at Sprout's Farmers Market in Claremont, California. The cost was $5.49 for the loaf. Yes, that is expensive for a loaf of bread but when you're gluten free, you just get used to the high prices.

So, I made a sandwich with the bread. I toasted it straight from the freezer. The bread really was delicious and I was so very happy to have a sandwich! I don't get bread very often due to the high carbohydrate situation and also the widespread use of tapioca and potato starches. They can send your glycemic index up and can be tough to digest. In fact, I've had quite a few stomach aches after consuming baked goods with potato starch and/or tapioca starch.

I thoroughly enjoyed the sandwich! The bread had a great crunchy crust and tasted delicious. It was lighter and spongier than most gluten free breads and I was very impressed. I did however have a problem with the slimy quality of the bread. Have you ever noticed a sort of "coat the roof of your mouth" sliminess to gluten free breads? I think it's the xanthan gum but I'm not completely sure. It could well be the starches used. If you know what it is, share it here. Also, if you have tried this bread, what do you think?

Friday, April 16, 2010

An Incredible Restaurant in Los Angeles

I am a huge fan of trying new restaurants. A private chef client raved about Senor Fish, located at 2nd and Alameda in Little Tokyo. Boy was she right! I ordered three fish tacos, three different kinds of fish - sea bass, tuna and salmon. They were perfectly marinated, expertly grilled and the chipotle salsa was by far the best I ever had. I don't typically order fish tacos due to quality issues but these were stupendous!!!

The service was wonderful. The atmosphere was like being in Mexico for the evening with brightly colored walls, mexican tiles and potted trees all around the outdoor patio. All their food is made fresh right there including their salsas - which are not too spicy. The food is inexpensive as well. It's a great place to have a party or get together with friends as well. There's plenty of room with a bar separate from the restaurant.

For all their locations, menu and information, click the link below and please GO!!! WOW!!!

http://www.senorfishonline.com/

Wednesday, April 14, 2010

Four Coconuts and a Machete

A private chef client handed me a recipe for a raw foods chai latte smoothie and said, "Can you make this for me?" I looked at the first ingredient - "Water and Meat of Four Coconuts". I thought to myself "Yipes, I never did go to Rawvolution for that lesson on how to open a coconut." I looked at my client and said, "Yes, I'll make this for you, no problem." I love a good challenge and there's no way I was going to tell her I had never hacked open a coconut, let alone four of them.

At Whole Foods Market, I found out that they will open the coconuts for you at no extra charge. I got excited until I learned that they won't save the water for you. That's like keeping a gold setting and throwing away the diamond. Coconut water is so luscious and amazing and I knew it was necessary for the recipe. So, I asked for a mini lesson. The produce guy said, "Good luck." in a, "You're gonna have a helluva time" kind of way and I went on my way.

Back at my client's home, I placed the first coconut on its side on the counter. I took a chefs knife, held it high in the air above the coconut and came down on it as hard as I possibly could. Whack!!! Oh boy, it hardly did a thing. I kept at it a while making little headway as coconut shrapnel sprayed all over the kitchen. Choosing laughter over panic, I remained steadfast, I was going to open these coconuts.

After making little headway, I decided to search the kitchen for a better tool. In one drawer filled with miscellaneous items, I actually found a machete and thought, "Now we're talking!" I pulled the machete out of its case, washed it off and in no time flat, I hacked the coconut open, drained the water out and used a fork to extract the coconut meat from the inside of the shell. My determination paid off and it really wasn't that bad. The smoothie, on the other had was one of the best things I ever tried in my life! Next week, I'll share the recipe with you.

So, don't be afraid of a coconut. There are better ways to open one than recklessly hacking away at them with a knife.

Here are a couple of links:

http://www.howtoopenacoconut.com/

http://www.wikihow.com/Open-a-Coconut

http://thenaughtyvegan.com/youngcoconut.htm

Best Gluten Free Flour

I'm always on the lookout for quality products. I used to use Bob's Redmill flours exclusively. Now, I whole heartedly recommend Authentic Foods for their brown rice flour, garfava bean flour and their cake mixes. Heck, everything I have tried has been great! The company is owned by Steven Rice who believes that using the highest quality ingredients, combined with a superb milling process will produce the best end products. I do believe he is absolutely correct. To learn more about how you can have these fantastic products, go to www.AuthenticFoods.com

Monday, April 12, 2010

Is Oatmeal Gluten Free?

Yes!! Technically oatmeal is gluten free BUT, it is typically processed on machinery that also processes wheat products SO, you must know that cross contamination can cause you to have a reaction. Please avoid oats under most circumstances unless, they say they are gluten free oats. Bob's Redmill makes gluten free oats. They are available through Whole Foods Market and other health food stores. So now you can have oatmeal raisin cookies again! Yum!!!

Sunday, April 11, 2010

Welcome To This Blog - At Last!!

So many people have requested that I create a blog to share what I am learning and thinking. This blog will be a mixture of a number of things. I"ll supply recipes, tips, new information, current personal experiences and education on food production and how to avoid the toxic foods that are being grown, processed and sold today. Please leave your comments and suggestions. I would love for this blog to become a community of people seeking information and camaraderie in a world where going gluten and dairy free are particularly difficult.

Please sign up for this blog so you will be notified of new posts. I look forward to hearing from you!

Be Delicious!!!

Love,
Dr. Meg