Gluten Free Treats in Larchmont Village, Los Angeles

When I saw the sandwich board on the sidewalk outside of The Larchmont Bungalow today I nearly fell over. It read "Gluten Free Desserts" and something about a new vegan menu. Of course I had to run in and check out the glass encased sweets.

I stood there on the wide plank wooden floor of this fabulous eatery that screams seaside village joint on Cape Cod. I peered into the dessert case to find creamy white frosted cupcakes with bright pink and yellow sprinkles on them next to a sign reading "Gluten Free Cupcakes". That was fine but not nearly as decadent and tempting as the mini chocolate bundt cakes situated to their immediate right. Oh, now you're talking.

So were they any good? What was the texture like? The flavor? Ok, you're going to think I'm a seriously lame blogger when I tell you that I did not order either of the aforementioned treats. I was just way to sugared out from Christmas and my own sickeningly delicious chocolate cake and chocolate chip cookies to try something new.

The point is, and I do have a good one, THERE ARE GLUTEN FREE DESSERTS IN LARCHMONT!!! Go try them for yourself and see what you think.

For information on living a Delicious and Healthy Life, check out my website at http://www.deliciousandhealthy.com/

To get one of my books, now available in Whole Foods Markets in the Los Angeles area, click here.

Mediterranean Fennel Salad - A Recipe

In my last blog, I prepared fresh Barrimundi, an Australian white fish while I was in Cairns in North Queensland last month. I served this delicious fish over a fresh Mediterranean Fennel Salad. The flavors of the lemon, kalamata olives and the crunchy licorice of the fresh fennel really set off the flavor of the fish without overpowering it’s mild goodness.

As promised, here is the recipe for the Mediterranean Fennel Salad I made using a large, fresh fennel bulb from Rusty’s Weekend Market in Cairns.

Mediterranean Fennel Salad

1 large fennel bulb with leaves
½ cup pitted kalamata olives with juice
3 tablespoons extra virgin olive oil
1 fresh lemon juiced
Fresh sea salt to taste

Chop the fennel bulb into thin slices and place in a mixing bowl. Chop fennel leaves, placing around three tablespoons in with the fresh chopped fennel. Chop olives and add to the salad. Drizzle olive oil and olive juice (to taste) and mix. Add sea salt to taste (there may be enough salt in the olives for you so try it before adding salt).

You can use this salad as a side dish or serve fish on top of it as I did this night. You may also consider sautéing the fresh fennel salad instead of serving it raw. Fennel bulb sautés nicely and maintains its licorice flavor.

This recipe was originally inspired by a private chef client of mine who asked me to prepare it for her each week. I loved it so much that I wanted to share it with you. I hope you try this one and that you enjoy using fennel bulb in salads and sautés for years to come. It is a great vegetable to add to your repertoire.

For more information on living a delicious and healthy life, see http://www.deliciousandhealthy.com/

For my 14 day gluten free and dairy free diet cookbook complete with a grocery list and product picks to take the guess work out of it, click here.

A Classic Australian Fish With a Dr. Meg Twist

Whenever I go to a new place, I like to ask around to find out what the local favorite fare consists of. Since Cairns, Australia is on the Pacific coast near The Great Barrier Reef, I had to know what the best local swimmers were. Time and again I was told, “Try Barrimundi”. So that’s what I set out to do.

I found out that local, fresh caught Barrimundi was the best purchase to make in order to truly experience the fish. Most markets will have previously frozen choices that are less expensive or they will have the lesser Barrimundi cod fish. Since the fish are not well labeled, the best way to tell is to go to the seafood counter in the market and ask where it was caught, when, and if it is fresh or previously frozen.

Barrimundi, meaning “large scaled river fish” gets its name from the Australian Aboriginal language. It has become a national favorite fish. It’s a white fish with a mild taste that reminded me of river bass I used to catch on canoe trips on the New River in Southwestern, Virginia when I was in college. It’s very moist, meaty and delicious without any fishy taste.

I prepared this gorgeous Barrimundi using a mild marinade so as not to overpower the flavor of the fish. Rusty’s market had some perfect Thai basil so I chopped up a couple of hands full, added fresh lemon juice and extra virgin olive oil with a little salt and pepper. After whisking the ingredients together, I set the cleaned fish in this marinade and put it in the refrigerator for a few hours.

When it came time to cook the fish, I pan fried it in olive oil, a little butter for extra flavor, and the remaining marinade. I cooked it for about three minutes per side until the fish flaked easily but did not dry out – in fact, it was so moist, it fell apart. I then served it over a Mediterranean fennel salad that I made from fresh local ingredients. That recipe will come in the next blog.

Of all the great meals I had in Australia, this was perhaps my favorite one. The flavors were uncomplicated, mild, a little tangy and salty. I savored each bite as I enjoyed the evening talking and eating with my dear friend Ly. We sat on the balcony, overlooking the water and watching the giant bats called the spectacled flying fox as they flew into the forest in search of fruit. There’s something special that happens when you create a dish from local produce in another country and share it with a loved one. It was a magical backdrop and a just right kind of night.



For more information on living a delicious and healthy live, see my website at http://www.deliciousandhealthy.com/

The Best Gluten Free Eggs Benedict Ever!

Thirty-three hours, three flights and three continents later, I finally arrived in Cairns, Australia, at 9:30 in the morning on November 1, 2011. October 31 just disappeared into thin air. Literally. They say there’s no such thing as time travel. I beg to differ. When crossing the International Date Line, you either get two days for the price of one or you lose a day completely. It’s a definite mind trip but one worth taking.

My friend Ly showed up in a taxi with a rice milk latte in hand. She muttered something about her delicious morning drug, came in for a big hug then motioned me in. The warm, wet tropical air filled the cab as we drove through rain forest to downtown Cairns. Our first stop was at a sports betting establishment to bet on a horse for Australia’s biggest sporting event of the year – The Melbourne Cup. I bet on “Drunken Sailor” because I just had to with a name like that.

Next stop was a restaurant with a huge outdoor deck just west of the famed Cairns Esplanade – a long boardwalk along the calm and colorful Pacific Ocean. Perrotta’s At The Gallery has a feel that’s both rustic and trendy. The menu offers an inventive array of gourmet ingredients in mainly Italian cuisine. After perusing the list of Eggs Benedict options, I chose smoked salmon with sautéed spinach on gluten free toast. Yes! You read that right, turns out that many of the places in Cairns have gluten free bread options. If they don't have it, they at least know what it is and don't say things like, "Glue? You want glue?"

I was already sipping a soy Cappuccino when the Salmon Eggs Benedict arrived. The coffee was smooth, rich and locally grown. The froth was so perfectly light I only knew it was soy by taste. With cup in hand I eyed my plate with great pleasure. The two slices of gluten free toast were cut quite thin but they were large. Atop them in layers were sautéed spinach, smoked salmon, poached eggs and finally, hollandaise sauce.

I pierced the egg with my fork and let out a “wow!” when I saw the color of them. I thought they were the healthiest, most deeply orange colored yolks I had ever seen. One bite and I knew they were. The rich flavor of the eggs spilled across the other ingredients to create what was certainly the best Salmon Eggs Benedict I ever had.

Less than an hour in Australia and I was already falling for the place and that was only just breakfast.

For more information on how to live a Delicious and Healthy life, go to www.DeliciousAndHealthy.com

To help guide you or a loved one in eliminating gluten and/or dairy, see my book, Done With Dairy. Giving up Gluten.

The Kindness of Australians in Hong Kong

I had no intentions of going to Hong Kong. I admit I was grateful for the opportunity when I was rerouted through there on my way to Cairns, Australia during the Great Qantas Strike of 2011. I had just spent two nights in the Irvine, California Marriott with a lot of raucous Aussies who were also grounded with our cancelled flight. The Australain national slogan of "No Worries" was all around me as we all made the best of a bad situation. Australians had, afterall, founded their entire country on that premise.

I love airports and Hong Kong’s massive, sleek and fastidiously clean port of flight was no exception. In fact, it was more the rule. It was just about the most impressive airport I had ever been in.

After making determinations regarding my next flight out, my first question to one of the many kind and accommodating information specialists was, “Where are the restaurants?” She replied, “About ten minutes walk and upstairs down that corridor there.” After fourteen hours on a trans-Pacific flight, I could use that walk.

I arrived at a food court situation where you could unfortunately get McDonalds. After shaking my head at the line of obese people standing in front of it, I turned a one eighty to view the options behind me. There were a number of places to choose from.

I read all the lit up menus on the wall with their accompanying pictures. I adore the Asian propensity to provide a visual of what the plate may look like. As I scanned them, I ruled out all breaded, fried, pot sticker, fish ball, dim sum looking foodstuffs for their glutenous makeup. There were lovely curries, rice noodle soups, barbecued pork, goose, beef, and vegetarian options available.

I settled on beef brisket rice noodle soup. As I waited in line, I turned to the couple behind me and began to chat with them. They were from Melbourne, Australia. When it was my turn to order and I went to pay, I learned that credit cards were not accepted. Totally unprepared for Hong Kong dollars, I closed my wallet and began to walk away when I heard the Aussie behind me say, “Here’s some money, let me pay for your dinner.” I turned to her and cracked a big grateful smile and accepted her offer.

I sat with this lovely couple as we chatted about our lives and shared what turned out to be the best airport food I ever consumed. Michelle and Ian Harris had moved to Melbourne from South Africa several decades ago and loved it there. Michelle had a delicious chicken curry that elicited a deep breath with closed eyes. That unmistakable expression of culinary pleasure. Ian had a delicious vegetarian dish and my beef brisket rice noodle soup was better than anything of its kind I had consumed in the states.

The beef was incredibly tender and popping with flavor. It tasted so much better than beef I have had in the states. While the marinade was sweet and a little spicy, the meat itself was richly delicious and was not overpowered by the spices. The broth was not overly salted like so many broths are in Asian restaurants. The noodles were also slightly different in taste with a stronger rice flavor. I was a very happy woman.

I will always be grateful to Ian and Michelle for providing such a delicious meal and for their company in Hong Kong. I meet nice and lovely people everywhere I go but in only two days of meeting lots of Australians, I felt I had met some of the most gracious, fun and lovely people in the world and I hadn’t even arrived yet.

Off to Australia For The Second Time In Two Days!

"You are a part of Australian history", my new Aussie friend, Tony informed me last night as about twenty of us stranded Qantas casualities surrounded a tiny lobby bar in the Marriott Hotel in Irvine, California. Two days ago, Qantas announced their worldwide strike only after we boarded and settled on our plane to Brisbane. The hot plane we sat on for two hours that would never take off. Yeah, that plane.

I drank a Rosemount Estates Shiraz ironically from Australia as I sat and listened to all of the travel stories from the people around me. One might think we were drowning our sorrows there but no such thing happened. I learned that Australians - the authors of such phrases as "No worries" and "Good on ya, mate" - let everything roll off their backs. As that is my attitude too, I fit right in with them - right there on my home turf in Southern California.

As I sat there, I pulled out this book called "In a Sunburned Country", by Bill Bryson that my dear friend Ly, who lives in Cairns, sent to me to read on the flight over. One Aussie grabbed the book and said "We all should sign it for you!" And that's what they did.

I love my precious keepsake and will treasure my Australian memories of the Qantas strike and the lovely hospitable people I met. I'm a total sap and I have tears in my eyes at the moment, making it a tough view of the computer screen.

The announcement to board my flight to San Francisco just finished. Time to go. So, for now, good day mate! I can't wait to see Australia via Hong Kong. I'm already in love.

Four Italian Restaurants With Gluten Free Pasta!

Recently I had the great fortune of traveling to San Diego to meet up with a BFF from the east coast for a few days. She is quite the officiando of Italian cuisine. Being gluten free, I am painfully aware of the amount of flour flying around Italian Restaurants so the mention typically strikes a bit of panic in my heart. Don't get me wrong, I LOVE Italian food! It's just that pasta, and all that delicious bread have gluten in them. In spite of my fears, I decided to venture in to see just what they had to offer.

First, we went to Chianti Restaurant where pictures of clebrities including Oprah hung on the walls. Even though I was only in the mood for a salad, I asked if they had GF pasta. They did! I was thirilled that I could, at the very least, pass this information on.

The next Italian restaurant we went to was Osteria Panevino where I asked again. Yes! They had gluten free penne. I ordered my absolute favorite pasta dish. Linguine and clam sauce with penne instead. I was in heaven! It was so delicious that I nearly licked the pasta bowl.

The third place we went to was Opera Caffe. They also had gluten free pasta! I opted for a salad - which was fabulous - because I wanted to cut down on simple carbohydrates. But this particular restaurant was really my favorite in terms of atmosphere, food quality, preparation, presentation and flavor. I highly recommend this one.

Back in Los Angeles, I dined at my favorite Italian restaurant in The Grove - La Piazza. My LA BFF, celebrity hairstylist Billy Lowe and I love to dine on the patio and watch the people go by as the fountain sprays its song and dance each half hour. When I asked if they had gluten free pasta, they also said yes! I had the pasta bolognese and again, I was thrilled.

A very important tip for you here is to also ask if they have a colander, pot and utensils that are dedicated to gluten free pasta. If you are super sensitive, you need them to say yes to all of the above before you eat so you can be certain not to have a reaction.

The moral of this story is: ASK!!! If you don't, it's an automatic "NO".

For more information on living a gluten and dairy free life, go to http://www.deliciousandhealthy.com/

Looking for a Natural Energy Boost? This Is Amazing!

A lack of energy is a problem I hear described by many of the people that I work with. My clients that have the most energy to spare are super health conscious - some are raw foodists.

While not everyone can afford the time and money involved in a raw diet, there is an easy solution that can help you get the most important thing you can put into your body on a daily basis - quickly and easily - fruits and veggies!

I found this fantastic raw, vegan, fruit and veggie powder at Whole Foods Market on sale this week (in the West Hollywood store - check your location for certain by calling your Whole Body Department.)

Macro Life Naturals makes "Macro Greens" powder that is gluten free and low carbohydrate. It's delicious! Not too sweet. I cut it with filtered water alone and really enjoyed the flavor. If you know you are sensitive to flavors, try putting this in a smoothie or in apple juice.

I have dips in my energy levels due to early menopause symptoms and a suspected hypo thyriod issue. I was dipping in energy late this morning and really wanting a nap. BUT, I drank one glass of this and did not need one. In fact, I am very focused with plenty of energy to get everything done that needs to be!

This delicious powder supplement surpasses the suggested four servings of fruits and veggies each day. I am very happy with this product and will keep you posted over the next few days as to how I am feeling as I continue take it. So far, I am IMPRESSED!!

To read more about the product, go here: http://www.macrolifenaturals.com/

To sign up for my newsletter: http://www.deliciousandhealthy.com/ or click on the "Newsletter" tab of this blog!

Lactose Intolerance Versus Dairy Allergy

People often confuse dairy allergies with lactose intolerance. Some people believe they are one in the same thing. They are actually two very different conditions.

Lactose Intolerance:

Lactose is a sugar found in milk. Lactase in an enzyme produced in the upper intestinal tract that helps the body metabolize lactose. When the body stops producing lactase, you become lactose intolerant. The colon then tries to digest lactose and fails with the follwing results:

• Abdominal cramping
  


• Gas



• Bloating



• Diarrhea

Dairy Allergy:

A dairy allergy is caused by an immune response to any of the dozens of proteins found in milk. The most common allergen found in milk is called casein. During an allergic response, the body can react in any of a number of ways.

• Hives or other skin rashes
  


• Digestive distress



• Respiratory distress (wheezing, coughing)



• Migraine



• Anaphylaxis (full body allergic response, can be deadly)

The symptoms can be the same for either a dairy allergy or lactose intolerance. The way to tell which one you have is to get tested for dairy allergies.

Dairy products include anything made with cow, sheep or goat's milk. Some people report that they can digest goat or sheep's milk or cheese made from them but cannot handle cow's milk products. This is due to the difference in the proteins found in the various milks.

A number of persons with lactose intolerance have found that they can assimilate raw cow's milk without incident. This is due to all the natural enzymes being present in raw milk that help break down the lactose. Most milk is pasteurized to kill potentially harmful bacteria. This process also kills the helpful enzymes that are naturally in milk to help in digesting it.

If you would like to stay away from animal milk altogether, there are a number of options available on the market today.

• Almond Milk
  


• Rice Milk



• Soy Milk



• Hemp Milk



• Coconut Milk

You can find these milk substitutes at most grocery stores.

If you are interested in recipes that are dairy free, see my book "Done With Dairy. Giving Up Gluten".

For more information and for a copy of the special report, "Drowning in Dairy", go to http://www.deliciousandhealthy.com/

Is There Gluten in Your Lipstick?

If you keep having allergic reactions and you can't figure out what they are from, they could be from your lipstick - or the lipstick of someone you've kissed!

Yes, many lipsticks do contain gluten. Here is a list of ingredients that contain gluten that you should look out for:

• Amino peptide complex
  



• Hordeum vulgare (barley) extract




• Phytosphingosine extract




• Triticum vulgare (wheat) extract




• Hydrolyzed wheat extract or proteins




• Protein




• Disodium wheatgermamido PEG-2 sulfosuccinate




• Hydroxypropyltrimonium hydrolyzed wheat protein




• Cyclodextrin




• Dextrin palmitate




• Secale cereal




• Malt extract




• Maltodextrin




• Yeast extract




• Avena sativa

Here are a few companies that manufacture gluten free lipsticks:

Ecco Bella

Bare Minerals

Burt's Bees

Afterglow Cosmetics

For more information on living a gluten free life, recipes, and coaching help, go to:

http://www.deliciousandhealthy.com/

Dr. Meg's Cookbook Now Available in Whole Foods Market!

The highly acclaimed book, Done With Dairy, Giving Up Gluten; 14 Days to a Delicious and Healthy You is now available in select Whole Foods Markets in West Hollywood, Fairfax and Third Streets and Pasadena.

When you go to pick up your copy, if they are out of stock, simply talk to the associate in the Whole Body Department. Tell them the book is in the system and that you would like to order it! It is as simple as that.

Come join the next class on Gluten Free and Dairy Free Desserts and you can get a signed copy from Dr. Meg personally!!


Where: West Hollywood Whole Foods Market store
When: Monday, September 19, 2011 from
What time: 7:00pm - 8:00pm
What Desserts: Triple Chocolate Cake, Vegan Datenut Pudding, Vegan Peanutbutter Cookies
Cost: FREE!!!!!!!
RSVP: Marketing Department - 323-848-4200
www.DeliciousAndHealthy.com

Gluten Free Breakfast Recipe

Gluten free folks are always looking for simple, delicious recipes for breakfast. Afterall, most breakfasts consist of toast, pancakes, bagels, pasteries, coffee cakes, and the list goes on. ALL of those are packed with gluten. Here's a simple, delicious breakfast you can make.

• Make two eggs over easy or poached (to poach, simply drop raw eggs in boiling water for a couple of minutes, then remove with a slotted spoon).
  


• Fill a bowl with salad greens on the bottom (about 1/3 of bowl).



• Place cooked rice, quinoa, or millet on top of that (I like them cold from the fridge).



• Place your eggs on top of that.



• Add hot sauce (I LOVE Cholula) and/or Bragg's Liquid Aminos.
  

Eat up and enjoy all those great flavors. If your quinoa, rice or millet has veggies or meats in it, all the better for adding more protein, flavor and nutrition.

For more information on gluten and dairy free living, go to http://www.deliciousandhealthy.com/

Three Things To Know About Salt

Salt is necessary to every function of the body. Like the ocean, we are made of salt water and we need it to survive. Here are three things you should know about salt including what to choose and how much to use.

1. Ordinary table salt is terrible for your health. It is processed at high heat, chemically washed, and has added anti-caking agents (silica, those little packets in your new purse that you're not supposed to eat). It will cause water retention and salt related illnesses like kidney stones and hypertension.

2. Natural sea salts are balanced by nature to provide the correct balance of sodium chloride and minerals the body needs and they contain no harmful preservatives or chemical treatments.

3. The two best sea salts to purchase are Himalayan Pink Salt or Celtic Sea Salt. You will need about 1,500 miligrams of salt each day.

For more information about salt, read this.

Dark Circles Under Your Eyes? More Than Just Lack of Sleep . . .

We typically assume that dark circles and their ensuing bags represent a lack of sleep or maybe too much sodium or ageing. Some will say that it's hereditary. What if it's something else you never thought of?

Dark circles under the eyes can be an allergic reaction to a food substance you are consuming on a regular basis. They can be accompanied by sinus problems and headaches as well.

My mother, two of my sisters and I all have this allergic reaction to different substances. Mom and I get this from gluten, the protein found in wheat barley and rye. One sister gets her dark circles from dairy products and the other from sulfa.

For me, it lets me know the next morning that I had gluten in something. I just look in the mirror then retrace my eating from the day before. Ooops! I had soy sauce in that salad dressing at that restaurant last night. When I make my own food, I don't get them.

Review whether your dark circles may come from an allergy rather than a lack of sleep. If you want to easily and painlessly eliminate gluten and dairy products for a couple of weeks, check out my book. It has two weeks of menus with tips, product picks and a grocery list to get you started.

Bye-bye dark circles!

How I knocked Out a Nasty Sore Throat In Less Than 24 Hours

It was the kind of sore throat that hurt. As firey as it was, in the past, I would have definitely ended up with an infection. But now that I have decades of experience with an overly sensitive body, I thought; "No problem" and I got busy.

First thing, I went to the supplement cabinet as soon as I could. I always make sure I have certain remedies on hand. I used the following:

1. Wellness Formula by Source Naturals - available at Whole Foods and other health stores. I used 2 capsules to start then 1 every two or three hours.
2. Echinachaea and Goldenseal Tincture - available at health food stores also. Tinctures work faster than capsules but many people can't stand the taste of the herbs in those dropper bottles. Also, if you are avoiding alcohol, you can get it in capsule form. I used 1 dropper full 3 or more times a day.
3. Vitamin C - 1000 miligrams, 3 times a day.

That's just a great start to elimintating an oncoming throat infection.

Equally important to the healing of such matters is diet. I never recommend milk products when sick. They are mucous producing and cause inflammation - two things you do not want with colds, sore throats or ear aches. They are also harder to digest. Naturopathy teaches that disease begins in the bowels so we want to keep them as clear as we can as we boost our immune systems to heal.

So, this is what I ate that day:

1. Oatmeal for breakfast with fresh blueberries, strawberries and raspberries. I also had a smoothie with almond milk and frozen berries to get plenty of antioxidants in me.

2. For lunch I had raw, spicy kale salad and chicken breast with basil pesto and raw carrots. Both the kale salad and the pesto contain fresh garlic. Garlic is a natural anti bacterial/anti fungal so it kills bacteria. You can always take a garlic supplement if you don't like the fresh stuff - take five tablets of them twice a day if you do.

3. For dinner, I had more kale, mixed vegetables with Bragg's Amino Acids (availble at health food stores)and another frozen berry and almond milk smoothie.

Notice I had fruits, vegetables, a very small amount of lean meat and almost no simple carbohydrates. I am not against whole grains like quinoa, millet or brown rice, I just don't eat much of those.

The other thing I did, and I also think this is as important as diet and supplementation, was a little introspective and spiritual work on this throat issue. So, here's what I did:

1. I did a little Rohun Therapy (you need a certified practioner to help you with this - I am one of them, of course). I worked with some anger I was holding in my throat towards a friend I was having a disagreement with. When I recognized it, loved it and released it, my throat was not as tight.

2. Meditation is essentially the act of being silent and present. I think of it as focused healing for the self. A simple way to do this yourself is to close your eyes and simply focus on your in and out breath for at least ten minutes.

3. Rest. I spent time napping and engaging in low stress, quiet activities so I could heal.

The result? The next morning I woke up without a trace of a sore throat. Had I not, I knew it was the kind that would have evolved into something much worse. While I have not been able to knock out every sore throat over the years, I have been able to get rid of dozens of them by treating them as soon as they happen with methods just like and similar to the above instructions.

So, if you're feeling a little off, do something about it right away so you don't get worse. It's another key to living a Delicious and Healthy life!

Brussels Sprouts; From Yuck to Yum

As a child, brussels sprouts seriously made me gag. I remember being forced to eat "at least two bites" and hearing how "good they are for you". Y-u-c-k! I did not care if they were the antedote to snake venom. They were gross.

Turns out that I was fed frozen Brussels sprouts. They are nasty bitter and they got soggy too. There was no amount of sauce or spice that could mask that fact. Mom couldn't possibly hide them in a casserole without my gag reflex finding out. Blech!

So, fast forward to 2009 and a cooking class I took in South Carolina. The chef sauteed fresh Brussels sprouts in butter, salt and pepper. That was it. Simple. When I bit into it, I was so pleasantly surprised by the flavor and even more so by the fact that I couldn't stop eating them! No gagging. No joke.

Tonight, I sauteed up some of those little cruciferous cabbages in olive oil, salt and pepper. I like to let the pan get nice and hot while I cut the sprouts in half. I then add the olive oil (about 2 tablespoons).

I drop them sizzling loudly as they hit the skillet. What a great sound. Music, really. I then add salt and pepper using my eyes and my intuition to determine the amount. I stay with them, stirring them, watching their color change to a bright, hot green. They get a little brown. A sign of flavor on the plate.

Ultimately, I like them salty and crunchy. I don't cook them long. I add a little water if the pan gets overheated to prevent burn. Too much water makes them soggy. Too little and it splatters. Just right and it will cook down and steam the outer leaves.

Pretty green half cabbages on a plate and I can't stop eating them. Yum. We have arrived.

A bag, already washed is only $1.99 at Trader Joe's - just so you know . . .

A Kumquat Healing

I bit into a kumquat from my Grandmother's tree. I was twelve years old. I remember the sundress I wore - a red, white and blue flower print with a tube top and spaghetti straps that tied at the shoulders.

It was a dramatic culinary moment the details of which became seared in my mind. I bit into the tiny teardrop shaped orange. Both bitter and pungent, it exploded in my mouth for less than a second before it hit the ground. I would not try a kumquat again for another thirty years.

I know I prattle on about kale more than any other thing I put in my mouth. But, it was this, my favorite veggie, that provided the vehicle to heal my relationship with kumquats.

A week or so ago, I ate out at one of my favorite eateries, Lemonade on Beverly Blvd. in West Hollywood. Since I try kale salad pretty much everywhere it is offered, I asked for the kumquat kale salad as one of my portions in this unique gourmet deli style eatery.

This kale salad was sweet, spicy, a little bit bitter, pungent and man it was delicious! This time, as I bit into the kumquat, I had a mini revelation about that moment in my Grandmother's yard; kumquats need to be ripe, I mean really ripe in order to eat them. When ripe, they are sweet, pungent and only slightly bitter.

The balance of flavor and nutrition in kumquats is brilliant. High in fiber, essential oils, carotonoids, antioxidants, vitamins B,C and E, kumquats - peel and all - are no slouch in the nutricious food world.

Nagami Kumquats are found most often in the U.S. Their latin name is Margarita Fortunella. I love that! My given name is Margaret. And fortunately, this Margaret, gave kumquats another chance.

The Best Raw Snacks Ever!

I was in the kitchen at Whole Foods Market in West Hollywood, California preparing to teach a class when an angel floated in. She bestowed two huge bags full of her culinary gifts for me to sample, gave me a heartfelt hug and left. I was excited. I love food and presents and she had delivered both!

The angel in the kitchen was Susan O'Brien, the owner of Hail Merry raw food products. It's a Dallas, Texas based company with some of the best products I have ever tasted in the gluten free, raw, vegan world of foodstuffs.

Her "Grawnola" is scrumptious! She dehydrates the nuts (after soaking them in filtered water to release the enzymes), seeds and gluten free oats then mixes them with pure cane sugar and cinnamon. This is a great morning cereal or snack to take with you where ever you go.

Other treats she provided included gluten free macaroons, chili spiced pecans and lemon thyme pecans. All were extremely well balanced in their flavors. She certainly knows what she is doing in the kitchen!

The most impressive of all her gifts to me were her gluten and dairy free Merry's Miracle Chocolate Tarts. I have had numerous raw food chocolate desserts and have made many of them myself. These were, by far, the best I have tried. In fact, her tart won in the Natural Foods Expo West for best new product out of, are you ready for this? - thirty six hundred entries! Yeah, they are that good!

Now available in most Whole Foods Markets around the country, you can get her delicious treats too. Or, order online by clicking here.

Many thanks to Susan O'Brien and her angelic treats. Even if you are not into raw foods, try them. They are far better than most cooked foods I have had!

Spicy Raw Kale Salad

Spicy Raw Kale Salad

1 bunch kale
1 lemon juiced
4 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Bragg’s Amino Acids or Gluten Free Tamari
2 Cloves fresh garlic minced
½ teaspoon onion powder
1 ½ teaspoon season all spice mix (7 Seasons, Emeril’s Original Essence)
¼ teaspoon cayenne pepper (or to taste)

Directions:

Spine the kale by running a chef’s knife along the stem to separate the leaves from the stem, then chop the kale to desired size. (Some people prefer to tear the kale from the stem. Suggested method is faster). Take the remaining ingredients and place them on washed kale. You can adjust any of the spices to your taste so don’t be afraid to add or subtract or to try other spices. Toss well and eat. Add raisins, dried cranberries, pinenuts, walnuts – whatever you would like. This salad gets better as it sits for a day or two in the refrigerator. Spread kale on a cookie sheet and dry in a 170 degree oven (or dehydrator) until crispy to make kale chips.

Many thanks and much love to Stephanie and Michael Garcia for sharing this incredible recipe.

Trader Joe's Prepares and bags kale for you now. Check it out.

Kale Chips

In an earlier blog, I gave you a recipe for raw, spicy kale salad. What I did not tell you is that you can make a simple delicious snack out this raw salad - kale chips!

Once you have made the salad, all you have to do is spread the raw, marinated kale on cookie sheets and place them in a dehydrator or dry them out in the oven on a low setting - say, 170 degrees.

If you use the oven, check the drying kale about every 20 minutes to see how it is doing. You don't want to burn the kale unless you like that smokey burned flavor (some people do!) If it is mostly dried but not all the way, you can turn the oven off and let the chips finish drying in the oven overnight.

When dried, place the chips in a bowl and leave them out. The refrigerator is not necessary. The thing is, they are so good (they strangely taste a little like cheese!) they will disappear in no time flat.

To read about the benefits of kale - and boy are there! Click here.

If You're Going to Steal My Bank Card, Why Would You Eat There???

I got a call from the fraud department of my bank today. I thought they were freaked out that I pulled a bunch of money out of my savings the other day but, no. That was not it.

The chipper gal at the bank informed me that some "unusual activity" had been encountered. She said; "Fifty cents was used at a Red Lobster in Florida." I burst out laughing and said; "Honey, I am a chef and I admit a food snob at that. I don't eat there on my own accord."

She went on to say; "Another twenty five was spent at a Sizzler Steak House in Orlando." More laughter spilled out of me. I said; "The least they could have done on my dime was eat at a Ruth's Chris Steak House." This time we both laughed hard.

Hi jacking a bank card is not laughing matter. For that matter, neither is eating at Sizzler or Red Lobster. I am just grateful that was all it was.

If you do want a delicious flank steak with pomme frittes and a side of sauteed garlic spinach from a mostly organic place with great wine, delicious food and fun decor, try one of my favorite Los Angeles Hang outs by clicking here.

The moral of the story is; Eat well, no matter whose dime it's on :)

Product Review - Pamela's GF& DF Dark Chocolate, Chocolate Chunk Cookies

I have tried many, many, gluten and dairy free cookies in my sixteen years of not being able to eat wheat flour and cow's milk based products. Back in those days, Pamela's Cookies were about the only gluten free game in town. I liked her cookies but did not love them so I began the process of making up my own recipes. I then loved mine so much that I rarely bought cookies off the shelves.

The other night, a dear friend was visiting me. She bought these cookies with her and, in my desperation for a midnight snack, I opened the box and began eating. Love at first bite! That's what happened.

The texture of this cookie is perfect. It does not have that grainy, rice flour feel. With 89% organic ingredients, these cookies are gluten and dairy free although, they do have a disclaimer that states, "May contain traces of milk." Due to shared equipment, that is.

The flavor is my favorite part. They are rich, dark and super delicious with a great balance of sweetness to chocolate. They are soft as well and I love a soft cookie. The chunks of chocolate are big and tasty and do not detract from the cake of the cookie.

So, now, I have a cookie I can buy if I do not feel like making them. The best part is I like them as much as my own!

To find Pamela's Cookies at a store near you, see their website here.

Single Man's Soup - A Stupid Simple Recipe

On yet another cold and rainy night in what is supposed to be sunny Los Angeles, I received a call from my BFF, celebrity hair stylist, Billy Lowe with a simple request. "Meg! I want soup tonight! Can you come over and make it here?"

Knowing my dear bachelor friend, I began to ask questions pertaining to cookware and basic food supplies to see just what I had to work with. There were no knives, no chopping board, no salt, no pepper, and no olive oil BUT, he did have a stock pot, an a couple of wooden spoons.

My love for a challenge in the kitchen was ignighted by this request. My passion for teaching the kitchen clueless also perked right up. I then set off to a nearby Trader Joes to pick up the ingredients.

Here's the recipe:

Single Man's Soup

1 bag chopped vegetables (we used Asian Stir Fry Vegetables)
1 bag chopped onion
1 box Just Chicken (cooked and ready to eat)
1 box Chicken Broth (organic, free range)
2 tablespoons Earth Balance Buttery Spread (or Olive Oil)
Salt and Pepper to taste

First we sauteed the onion in Earth Balance butter substitute. Next we added the whole bag of veggies followed by the entire box of broth. We then added salt and pepper until it tasted great. We brought that to a boil then turned it down to low to simmer for a few minutes. We both like our veggies to be a little bit crunchy so we didn't cook them for long. For the last few minutes, we added the entire box of Just Chicken. You want to add the chicken last so that it just gets heated and not over cooked as it will become tough. Next thing we knew, it was ready to eat.

With no soup ladle, Billy improvised, using a mug to scoop his soup out. He had one bowl that he insisted I use while he used a glass, two cup, measuring cup. We then sat down at his table (yes, he does have a table) and began to devour this hot, delicious, simple treat. And it was tasty. Billy gushed about it's goodness - from it's health value to it's flavor - all throughout the meal. He loved it so much, he had a second helping - also known as four cups of soup!

When asked if he would make this soup again on his own, Billy offerd an emphatic "Yes!" But, we both agreed it's a lot more fun to make it together.

You can find all of these ingredients in most super markets. At Trader Joes, the soup cost about $15.00 (including salt and pepper grinders).

For a Trader Joe's near you, click here.

Food 411 - Goji Berries (Chinese Wolfberry)

This is one delicious berry that has received lots of attention in the natural health communites over the past few years. The goji berry, also known as The Chinese Wolfberry, is a small red berry that, when dreid, tastes slightly sweet, is a little bit chewey but always satisfyingly yummy.

Goji berries have a number of health benefits with a high antioxidant content.`They are also high in iron, selenium, vitamin B2 and vitamin C. Goji berries have been shown to have anti cancer properties, anti inflammatory, cardiovascular and benefits for serious diseases associated with the eyes.

A word to the wise:

Goji Berries are often treated with organochlorine pesticides (linked with cancer) where they are grown in China. Those grown in Tibet claim to be organic but there has been some question about that. High amounts of pesticide residue has been found on shipments to the US. The use of poisons are questionable, so thier consumption is up to your discretion. Avoid off brands found in mainstream markets. Markets like Whole Foods are very strict on what they will sell. They are an excellent resource for more information on goji berries.

If you would like to try a delicious tasting goji berry, you can find them at Whole Foods Markets. They are excellent as a stand alone snack, in oatmeal, on salads or with vegetables. For the best Goji Berries - organic and consciously grown - you can order them online by clicking here.

Food 411 - Brussels Sprouts

These tiny little cabbages stirred my gag reflex like no other food when I was a child. I waited until I was over 40 to try them again - fresh, that is. One bite and I was hooked. They are amazing fresh and bitter frozen so only eat the fresh ones.

Brussels sprouts are in the same family as the best leafy greens on the planet - kale, collard greens, kolrabi and broccoli. They are rich in vitamins A, C and folic acid and have been linked with the prevention of colon cancer. They contain a powerful anti-cancer compound called sulforaphane that stir frying and steaming don't seem to diminish, however, boiling does.

A word to the wise:

Brussels sprouts contain small amounts of the compound goitrin which can interfere with thyroid function. Not to worry, though, you would need to eat a massive amount for this to occur. Their health benefits far outweigh any risks.

For recipes, click here

Food 411 - What's a Nitrite?

Sodium nitrite is a preservative found in cured meats. It is used to preserve the color and to prevent bacteria from forming in the meats. Its use allows for a longer shelf life for these meats.

Nitrites in their pure form can kill a human being with just a few grams. Sodium (salt) is added to the nitrite to lessen the toxicity of the chemical. The use of sodium nitrites have been linked to both colon cancer and COPD, a serious, degenerative lung disease.

A word to the wise:

Nitrites are not necessary to preserve meats. They are used largely for economic reasons for manufacturers that want to keep them on the shelves longer and prevent liability if the meats are not properly monitored by stores and restaurants. It has become easier to find sandwich meats that do not use sodium nitrites. Trader Joe's, Whole Foods Market and many health food stores will sell these meats in abundance.

For a Trader Joe's near you, click here.

Nana's Gluten Free Cookie Review

I was at Rainbow Acres in Marina Del Rey with a dear friend today. She suggested I try Nana's Gluten Free Cookies. Her cookies are also fruit sweetened, egg and dairy free. Being a chocolate fiend, I chose the "Chocolate Crunch Cookie". Here is what I thought.

I like the big, individually wrapped cookie concept with the bright yellow and purple wrapper. The "O" in "NO" has a line through it with a drawing of a shaft of wheat. I thought, "clever". When I bit into the soft cookie, I immediately noticed the grainy texture of the flour. That's a big deal to me after nearly two decades of trying gluten free baked goods. It doesn't have to be grainy.

The flavor was nice. I really liked the crunch of the chocolaty rice and the richer flavor contained in that puffy rice crunch. It was like they added cocoa puffs to the recipe - without the nasty sugar content.

Over all, I enjoyed this cookie. It was satisfying and great to eat after a simple lunch of tuna salad and a veggie juice. I liked that I only had to buy one big cookie. It's nice not to have to commit to an entire box of them (for a number of reasons.)

As always, I recommend limited sweets, even ones that are fruit sweetened and especially gluten free ones with the high sugar content of rice flour, tapioca and potato starches. I would never say never to sugar unless you know it will do serious damage to you. Once in a while, go for it. Enjoy a delicious treat and as for Nana's, I recommend it as a healthier alternative to a lot of the products out there that are aiming mainly for taste and not nutrition. This brand cares. That's my impression.

For more information on Nana's, click here

Food 411 - Olive Oil

First cold pressed, extra virgin olive oil (EVOO) has incredible healing properties for the body. It can prevent the formation of and even purge gall stones from the gallbladder. It has a balance of essential fatty acids that bring brilliant health to the skin, hair, stomach and intestines. Consuming 2 tablespoons of raw EVOO a week can help in the prevention of colon cancer. Don’t shy away from the fat content when you read it on the label. These are good fats that the body needs for health. The body processes these essential fatty acids to your benefit.

A word to the wise:

Be careful which type of olive oil you buy. Pay a little extra for first cold pressed EVOO. It is the best with the least amount of processing. Light olive oil does not mean less calories and therefore it is better, it means that the olives have been pressed and pressed then pressed again until there’s very little flavor and not nearly as much nutrition left.

If you want to learn about how olive oil can help you cleanse gallstones, e-mail Dr. Meg at meg@deliciousandhealthy.com .

For a copy of Dr. Meg's cookook and guide for going gluten and dairy free, check this link out: www.lulu.com/deliciousandhealthy

Food 411 - Basil

Just one whiff of this miraculous plant can send your senses into overdrive. Basil has antioxidant, anticancer, antiviral, and antimicrobial properties all contained in their delicious leaves. When used fresh and raw in salads and pesto, basil can help you get better faster from a cold or infection. Basil oil has proven useful in the treatment of acne and other skin conditions. It has also been linked with help in healing asthma and arthritis due to its anti-inflammatory properties.

A word to the wise:

Dried basil does not carry the medicinal weight that fresh basil leaves do. There are many varieties of basil. They are varied in their makeup but they all contain similar properties. Try Genovese basil for delicious pesto or lemon basil in salads.

For a fantastic basil pesto recipe, see the cookbook and guide "Done With Dairy. Giving Up Gluten" at www.lulu.com/deliciousandhealthy

Food 411 - Blueberries - Delicious and Healthy Living

Did you know that blueberries are high in flavanoids and cartanoids (powerful anti-oxidants), selenium, vitamin A and C? Do you know what that means? It means that among many things, Blueberries are great for the eyes. They have been shown to prevent and/or delay any number of eye related disorders associated with aging. So eat as much as you can for eye health.

A word to the wise:

Whenever you can, please buy organic blueberries. All thin skinned fruits and vegetables take on more herbicide (weed killer) and pesticide (bug killer) chemical residue. Certified organic blueberries do not use these dangerous chemicals that have been associated with a number of neurological disorders like Parkinson’s Disease and cancers.