Farm Share Week 18 (Oct 2-4, 2013)

 

So this week I am joining you in the challenging endevour of eating both dairy and gluten-free. We saw a 4th year student at the Canadian College of Naturopathic Medicine (where we have quite a few wonderful Farm Share customers) overseen by a licensed practitioner at a fee that was so reasonable I ran out of excuses not to go. She suspects a food allergy in my 2 ½ year old son, so we are plunging into the world of gluten and dairy-free eating, a world that shuns most traditional packed products (almost all of which contain gluten and dairy in some form). I am not one to embrace convenience foods, but I think making flavourful sauces and replacing our beloved cheese will be the greatest area of challenge. I am re-learning to make all those classics that my family loves. My husband and I agree that this is a good thing for all of us, who consume far too many of these products anyway.

 

To top it off, I finally viewed the documentary Food Matters, and was struck by how a diet with a majority of cooked food vs. raw foods causes your body to produce white bloods cells in droves, as if it is fighting a foreign invader or illness! I cant say that Im eating mostly raw, and my friends think I’m the healthy-eating one. How did our culture get so far off the mark in what we eat? I am eating some humble pie here- some humble dairy-free, gluten-free, raw pie, that is.

 

Half Shares

 

  • red swiss chard

  • green peppers

  • honeycrisp apples (yay! Please excuse some spots- apples are very hard to grow organically and I sent the best ones in the orchard. The taste is awesome!)

  • eggplant or zucchini

  • green cabbage

  • butternut squash

  • green or yellow beans (we took a gamble and looks like we have beans in October…weird but wonderful)

  • green leaf lettuce

  • rainbow carrots

  • parsley

  •  

 

Whole Shares

 

  • red swiss chard

  • green peppers

  • honeycrisp apples (yay! Please excuse some spots- apples are very hard to grow organically and I sent the best ones in the orchard. The taste is awesome!)

  • eggplant

  • green cabbage

  • butternut squash

  • green or yellow beans (we took a gamble and looks like we have beans in October…weird but wonderful)

  • green leaf lettuce

  • rainbow carrots

  • parsley

  • red kale

  • red leaf lettuce

  • grape tomatoes

  • radish

  • cilantro

  • zucchini

 

 

 

Raw Food Green Bean Salad (www.vegetarian.about.com)

 

Ingredients

 

  • 2 cups green beans, sliced into ¼ inch pieces

  • 1 cup shredded peeled carrot (pick any or all colours!)

  • 2 tbsp. Diced leek, green onion whites or red onion

  • 1 tbsp. + fresh parsley or coriander

  • 2 tbsp. Cold-pressed olive oil

  • 1 ½ tsp. Grated ginger (if desired)

 

Directions

 

  1. Slice beans, shred carrots, chop onions and herbs. Add olive oil and mix, mix mix. I would think some quality time in the fridge might make it more flavourful. The recipe recommends 20 mins to let the flavours combine. Also, lemon juice or lime juice could add a little something.

 

Have fun discovering new ways to be good to your body! P.S. I’d love some comments about how you eat gluten or dairy free and love it.

 

 

 

 

 

 

 

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6 responses to this post.

  1. Posted by Helen Brooks on October 2, 2013 at 9:06 pm

    Have been wheat free for 8 weeks! Using almond flour/meal, coconut flour, white rice flour…lots to choose from. The Wheat Belly cookbook has awesome recipes. Use coconut milk or almond milk for cooking, baking, drinking. Have not given up cheese. I buy cheese made from UNPASTEURIZED milk..from Sobeys..their cheese actually. Shocked me. Aged 1, 2, 3, 4, and 5 years. Sensations Canadian Cheddar (Compliments). Check out the ingredient label on the back. The only other unpasteurized milk cheese is from Europe – the Roquefort ones but Sobeys tastes like regular cheese, slightly stronger flavor the older you choose.

    Coconut flour is a good thickener for sauces. So is Xanthan Gum (this use only a teeny weeny bit!!!). It gets easier each week. And Bob’s Red Mill has gluten free premixed bread flour for oven or breadmaker using white rice flour/potato flour/starch – the bread is hearty and freezes well).

    Have fun exploring.

    Helen

    Reply

  2. Posted by Jessi on October 4, 2013 at 1:38 pm

    I’m thinking about my thanksgiving baking (you can make really good pie crust with nut flours by the way!) and I’m wondering if there’s a chance we might have some pie pumpkins coming our way next week?

    Reply

  3. Posted by Helen Brooks on October 5, 2013 at 1:24 pm

    I did not get my half share delivered yesterday.

    Helen

    905 430 6237

    Reply

  4. Posted by Helen Brooks on October 7, 2013 at 2:34 pm

    Hi Jen:

    Did you find out what happened last Friday and why my share wasn’t delivered?

    Helen

    Reply

  5. Posted by Anonymous on October 9, 2013 at 3:28 pm

    Hi Jessi,

    Pumpkins are on the way this week! Bring on the pie!

    Helen,

    Thanks for the tips. Even those not sensitive to gluten don’t need to be loading our bodies full of wheat, wheat, wheat all the time!

    Glad you were able to get your box ok.

    Reply

  6. Posted by Danielle Sinclari on October 16, 2013 at 10:03 am

    Hi Jen,
    We have become gluten and dairy-free in the last year. I will admit that we sneak some in at times when we are out but on the whole we avoid both. My husband, daughter and I all feel better overall. We started this because my daughter has ADD as well as having a dairy sensitivity (along with my husband). I figured it’s just easier if we all followed this new diet. School lunches started out as challenging but now are fun and full of variety. Breakfast is usually gluten-free waffles, pancakes or toast, fruit and eggs. Snacks are popcorn (organic of course), gluten-free pretzels, nuts, fruit, homemade popsicles, homemade granola bar, homemade muffin, or the odd cookie. Lunch and dinner are protein, lots of veggies (mostly yours of course!) and a starchy vegetable. In place of dairy we use almond milk for milk, apple sauce for yogurt, and roasted nuts in place of shredded cheese. I don’t care for the dairy replacements. Whipped coconut cream is even better than whipped cream. And I use soy cream and olive oil to make mashed potatoes – delish! Let me know if you need any recipes. The Wheat Belly Cookbook has some great ideas.

    Reply

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