Acknowledging the wide continuum of mothering-a true celebration of Mother’s Day

Back Camera

As of tomorrow, May 13, it has been two months since my last post.

In those two months I have gained hundreds of Facebook followers, dozens of Pinterest and Google+followers and a handful of Twitter followers.

You know what that tells me?

It tells me that, even in my absence, you are still sharing my information…my site stats tell me you are still visiting…and the e-mails I have received tell me that you are worried about this unusual break.

I appreciate your concern. I appreciate you checking in on me. Most of all, I appreciate you still being here.

Please know that the off-line realities that have held me back these last couple of months are starting to dwindle. I will be back in the swing of things before you know it, and I have many new recipes to share when the time comes.

Today though, today I wanted to stop and talk with you a moment about Mother’s Day.

You see, I was never supposed to be able to have children.

Well, in the very least, it was supposed to be difficult for me. Or so I was told.

I lost an ovary at a very young age due to a cystic tumor that had grown to a tremendous size. Later I was diagnosed with Polycystic Ovarian Syndrome (PCOS); a rather newly identified autoimmune syndrome that often leads to infertility.

It was not until after the birth of my youngest that I was diagnosed with Celiac Disease, but I now know undiagnosed/untreated Celiac Disease should have made it even more difficult for me to conceive.

The more I reflect on the battles my body had to overcome before I could reproduce, the more I understand that my children are true miracles.

Beyond that, the more I ponder on the miracle of adoption, the more I realize it is because I was told that I would probably never conceive on my own that my heart was open to adopting…which is how two of my amazing children came to me.

Undoubtedly, I am blessed beyond measure.

For some reason, motherhood has been weighing on me more than usual this past year.

I don’t mean that things have gotten more difficult, they haven’t.

I just mean that my responsibility as a mother and what I need to do to ensure I fulfill every sacred duty laid before me has been heavy on my mind. 

Because of this, some life adjustments are in order which have added to my unexpected blogging break. 

Rest assured, the changes that are coming will not only allow me more time to focus on my family, these changes will also allow me to focus more on writing, more on cooking and recipe writing, and more on the needs of those around me.

So when I return, expect that I will return in full force with more dedication than ever before and blogging on a more frequent basis than ever before.

But for now, for now I want to wish you all a happy Mother’s Day. 

To all women with “A Mother’s Heart,” those of you who have children and those of you who don’t, Happy Mother’s Day.

Most importantly though, I would like to take a moment to appreciate and “acknowledge the wide continuum of mothering,” through this perfectly worded letter from Amy over at The Messy Middle:

“To those who gave birth this year to their first child—we celebrate with you

To those who lost a child this year – we mourn with you

To those who are in the trenches with little ones every day and wear the badge of food stains – we appreciate you

To those who experienced loss through miscarriage, failed adoptions, or running away—we mourn with you

To those who walk the hard path of infertility, fraught with pokes, prods, tears, and disappointment – we walk with you. Forgive us when we say foolish things. We don’t mean to make this harder than it is.

To those who are foster moms, mentor moms, and spiritual moms – we need you

To those who have warm and close relationships with your children – we celebrate with you

To those who have disappointment, heart ache, and distance with your children – we sit with you

To those who lost their mothers this year – we grieve with you

To those who experienced abuse at the hands of your own mother – we acknowledge your experience

To those who lived through driving tests, medical tests, and the overall testing of motherhood – we are better for having you in our midst

To those who have aborted children – we remember them and you on this day

To those who are single and long to be married and mothering your own children – we mourn that life has not turned out the way you longed for it to be

To those who step-parent – we walk with you on these complex paths

To those who envisioned lavishing love on grandchildren -yet that dream is not to be, we grieve with you

To those who will have emptier nests in the upcoming year – we grieve and rejoice with you

To those who placed children up for adoption — we commend you for your selflessness and remember how you hold that child in your heart

And to those who are pregnant with new life, both expected and surprising –we anticipate with you

This Mother’s Day, we walk with you. Mothering is not for the faint of heart and we have real warriors in our midst. We remember you.”

Please know that wherever you stand in the continuum of mothering, you are loved and appreciated.

God bless you all.

xoxo

Blogiversary Celebration, Vegan ‘Samoa’ Cake and Giveaway Winner!

One year ago today, I revealed my dedicated domain: http://andloveittoo.com; and life has been nothing short of a roller coaster since.

In the year since the inception of this little blog, a lot has happened.

Over the last year my food, and thereby my recipes, have gone from being simply gluten-free and cow’s-milk-free; to where they are now gluten-free and casein free.

When I first started this blog, the foods I shared were ones that were both safe for my dairy-free daughter (who still ate gluten at the time) and myself (I was the only truly gluten-free person in the house, but still ate dairy at the time).

Now, this same daughter is not just dairy-free, but rather is living a gluten-free casein-free lifestyle.  As I became more aware in my own disease, it became evident that she suffered from many of the same ailments I did prior to my celiac diagnosis.  While she has not tested positive for celiac, a simple change to her diet has done wonders for her tummy and overall health.

That is enough of an answer for me…

In regard to my personal diet, I have gone from occasionally eating dairy products to also living a dedicated gluten-free, casein-free lifestyle…a recent elimination diet proved dairy/casein to be a main source of migraines and acne, making the switch seemed natural and ultimately has improved my health.

While my headaches are completely gone, my skin is still in the clearing-up process.  Every day though, I can see improvement…and finally, this mother of five is able to leave the home without feeling the need to cake on the makeup.  (Yay!)

The biggest change in our family, though, has been evident in my one child who was neither gluten-free nor dairy-free when all of this began.

My oldest biological son was diagnosed with A.D.D several years ago.  While I attempted to control this prognosis through diet at first, because this was years before my own diagnosis and long before the world of food blogging was an every-day resource, back in what many call ‘the dark ages’ of gluten-free living…there undoubtedly was much I thought I did well, but fell short on time and time again.

Needless to say, our initial attempt to control my son’s A.D.D via diet did not work.  Thus began years of havoc on his sweet little body through medication, in the attempt to help him focus and hone his ability to be a good student (as I always knew he could be).

Then, this past December I was hit with a ton of bricks.  During a routine vision-check, my son’s optometrist felt the need to dig a little further into his rapidly digressing eyesight.

When her tests revealed my son, my 11 year old son, was suffering from the beginning stages of glaucoma, I needed to know why.

You see…for me, this was not a simple case of ‘biological misfortune,’ as nobody in my family or his biological father’s family suffers from glaucoma.

So what could be the cause of this?

A quick search shows that glaucoma is caused by increased pressure to the eye.

I asked his optometrist if there was any chance his medication could be the cause, or in the very least, a contributing factor to his condition.

“Yes,” she said.

“Then what can we do?” I asked.

She encouraged me to work with his medical provider and his psychologist to learn more about the side effects of his medication and see what suitable alternatives there might be, we  could test him again at a later date to determine if there is any improvement, or if treatment for glaucoma would need to begin at that time.

I did as she said.
His psychologist confirmed that all A.D.D medication will create an increase in eye pressure, but refused to look into alternatives with me.

When I asked about treatment through a controlled diet, he laughed at me.

Literally laughed.

I fired him that day.

And you know what?  I couldn’t be happier.

Since this time, we have taken my son completely off gluten and casein.  The only supplement he receives to help control his disorder is caffeine, natural, easy to find caffeine.

How is he doing in school?

“A’s” and “B’s”.

His vision?

Stabilized.

Where an eye-glass prescription would have lasted a mere 3-4 months when he was on medication, he has now been wearing the same pair of glasses for the last 8 months and is still seeing 20/20 through them.

We will be taking him for his follow-up visit shortly, as there has finally been sufficient time since weaning him off his medication to see what is really going-on in there…but I have no doubt we will be pleasantly surprised with his improvement.

In the very least, we have managed to slow the progression and hopefully salvaged my son’s eyesight as a result.

Over this last year, I have been honored to participate in numerous events including:

And most recently, my very own: Healthy Lunchbox Series

Most importantly though, because of this blog I have had the opportunity to get to know some of the most amazing people on earth.  Truly.  And you have gotten to know me.

I am grateful for all of the opportunities the last year has brought, and I pray for many more opportunities to come.

So now you may wonder, why did I select this day, September 13th, to reveal this dedicated page?

That answer is fairly simple: September 13th is Celiac Awareness Day, and had I not been diagnosed with Celiac Disease, I would not have started this blog.

As it is with so many, when I was first diagnosed, I felt very very alone, completely isolated, and afraid.

What I have found though, is that the world is filled with people like me.  Celiac Disease is the largest auto-immune disorder in the world, affecting 1 in every 133 Americans,
gluten-sensitivity is common in nearly every 1 in 7 people, making gluten the #1 food source of allergic or auto-immune response.

:) I could go on and on (and have  several times!) about all of this, but tonight I would like to wrap this portion of my blog up by saying, please visit any number of the links here for more information, and be sure to visit these other blogs for more:

And any number of the gluten-free blogs listed in my blog-roll below.  There are many amazing people out there who have lived with, researched, and lead the way for people like me.  What a blessing it is to be among them.

 

For now, I would like to continue on with what I hope to make my annual, blogiversary tradition.

The name for this site is inspired by a phrase about cake, I opened this site with a recipe for cake, and I shall end this evening with a recipe for a cake.

Truly, I strive to live everyday in a way that shows we shouldn’t just be able to have our gluten-free dairy-free cake and eat it…we should be able to have our cake and love it, too!

Thank you for a great year.

Vegan ‘Samoa’ Cake

The inspiration for this cake comes from those wonderfully delicate, delightfully creamy, cheerfully chewy Girl-Scout Cookies known as Samoa’s.

The most difficult part of this luscious cake?

The amount of time it takes to make the caramel.

First you must start with my recipe for Vegan Sweetened Condensed Milk.

Once you have finished this, fill a pint-sized mason jar with a fresh canning lid and boil it, completely covered in boiling water, for 3-5 hours.

Yes, 3-5 hours.

Something happens in this time.  This wonderfully sweet syrup goes from the mild familiar flavor you expect from sweetened condensed milk and turns into this rich smooth caramel that many dairy-free individuals have only dreamed of.

Given that you can virtually walk away from the jar once you have it boiling, while this step may seem time consuming, it really isn’t all that much work…and in the end you will have a treat worth savoring.

Trust me, it is worth the time.

Because this part of the recipe is so important, before I lay out all of the ingredients, I need to give you a few basic steps.

1. Sterilize the mason jar by allowing this, the lid and the ring to sit in a simmering (not boiling) stock pot filled with fresh water.

This does 2 things: 1. Ensures your jar is truly clean, 2. Makes certain the jar is at the right temperature so it won’t crack when you put the hot sweetened condensed milk in it to cook further.

2.  Fill the jar, leaving ½ inch head-space (the amount of space between the top of the jar and the liquid).

3. Place the ring on the jar, ensuring it is finger-tip tightened.

4. Boil for 3 hours.

If you don’t feel like leaving a pot on the stove to boil for 3 hours, this also works in your 6qt crock-pot, although it takes twice as long. Of course, you can do it in your crock-pot while you sleep. Who wouldn’t love to wake to rich, creamy caramel? ;)

Make sure there is enough water to cover the jar, on its side, by 1-inch.  Set the crock-pot on high for 6 hours.

Once finished cooking, allow caramel to cool to room temperature.  If you will not be using this right away, the caramel can be refrigerated for 2-3 weeks in a sealed container.

Without further adieu, here is my blogiversary recipe for:

Vegan ‘Samoa’ Cake

1 Pint Vegan Caramel (as directed above)

3 c Unsweetened Shredded Coconut, toasted at 350 deg F for 10 min

¼ c Flax Seed Meal

¾ c Hot Water

4 c Blanched Almond Flour

1 c Toasted Coconut (from the 3-cups mentioned above)

1 tsp Sea Salt

1 tsp Baking Soda

1 c Agave Nectar

½ c Coconut Oil, melted over low heat

2 Tbs Vanilla Extract

2 Tbs Lemon Juice

 

Chocolate Ganach Filling:

1 c Vegan Chocolate Chips

¼ c Coconut Cream*

 

Pre-heat oven to 350f. Toast coconut for 10 minutes, as listed above, set aside.  Prepare two 9-inch round cake dishes by greasing generously and coating with almond flour. In large mixing bowl, mix together flax meal and hot water, set aside.  In separate large mixing bowl, combine almond flour, coconut, salt and baking soda, set aside.  In flax-meal bowl, combine agave nectar, coconut oil, vanilla and lemon juice. Incorporate wet ingredients in with dry bowl, mix thoroughly.

Pour cake batter evenly into two prepared cake pans.  Bake at 350f for 20-25 minutes, or until cakes pass the toothpick test.

Remove from oven and allow to cool completely.

*Prepare ganach by first obtaining coconut cream from a can of full-fat coconut milk. To do so, simply chill the can for 24 hours, open, and remove cream from the top.  I prefer Thai Kitchen for this, as they seem to have the most solid cream of any canned milk.

Combine vegan chocolate chips and coconut cream in double broiler, stirring constantly.  Once completely melted, remove from heat.
Reserve 1/2 c ganach for topping. Spread the remaining ganash on first cake layer, then top with second layer.

Next, gently pour cooled caramel over cake. Spread to ensure even coverage.  Here you can use as much or as little caramel as you choose.  I ended up using about ¾ pint…the remainder made an amazing dip to go with my kids apple slices at lunch.  They were truly the envy of the lunchroom…

Anyhow…

Evenly cover layered cake with caramel, then gently sprinkle the remaining 2c toasted coconut over the cake.  Use your hands to coat the sides evenly as pictured below.

 

Use the reserved ganach to create the classic striped look for this Samoa cake and serve!

This truly is one of the best desserts I have ever had the pleasure of partaking.

And I like my desserts ;)

Thank you again for being here and allowing me to continue to do what I love!

Before I say goodnight, it is time to announce the winner of The Gluten-Free Kitchen giveaway!

Using www.random.org, the number  selected is 41.

The winning comment is:

Dawn Submitted on 2011/09/06 at 7:36 pmI LOVE you on Facebook!

 

Congratulations, Dawn!

Please e-mail me your full name and address at: andloveittoo (dot) gmail (dot) com

Thank you for all of your kind comments!

 

Enjoy the rest of your week, everyone.

xoxo

Celiac Awareness, Memorial Day and my fabulous Salted Cayenne Roasted Carob Cheesecake (Gluten-Free, Casein-Free, Grain-Free, Vegan)

May is a very important month for our family.  A month dedicated to Celiac Awareness, I have found many reasons to share why it is I eat the way I do, and why I participate in the blogging community the way I do, this month. 

Unfortunately being the last month of school, as a teacher and parent, I have found it very difficult to find the time to sit and write for you, to sit and share my feelings about Celiac Disease and what it means to me. 

When I first revealed this dedicated domain, I shared my personal story and how my individual understanding of what Celiac Disease (CD) is has grown over time.  Had it not been for friends and family willing to share their own experience with CD, I would have not known to push harder when an elimination diet proved wheat to be a leading cause of several years’ worth of illness and a more recently developed skin rash (which I later came to know as Dermatitis Herpetiformis (DH)). 

In fact, if it had been left to my healthcare provider, I should have been satisfied with being diagnosed with a wheat allergy and nothing more.

What is the big deal with having been diagnosed with Celiac Disease?  Why was it so important I know for certain that I didn’t just have an allergy to wheat, you ask? 

First, one should understand that being wheat free is not equivalent to being gluten free.  Gluten is a protein found in wheat, barley and rye. 

There are many products that may prove to be wheat free, but contain ingredients such as barley malt flour, rye seed, or are processed on the same equipment with other gluten containing grains.  These products are not gluten-free.  For someone with CD, knowing the difference can literally be a matter of life or death. 

The Mayo Clinic identifies a wheat allergy as an abnormal immune system reaction to one or more proteins found in wheat…the site goes on to say that wheat allergy is different from a disorder known as celiac disease, an immune system reaction that causes inflammation in the small intestines when a person eats any food containing gluten, one type of protein found in wheat. 

Under Celiac Disease, The Mayo Clinic additionally states that celiac disease can cause abdominal pain and diarrhea.  Eventually, the decreased absorption of nutrients (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other vital nourishment…

An allergy to wheat is best managed through diet and medication, which can help when one is accidentally exposed to wheat containing products. 

At this time, there is no medication that will cure someone suffering from celiac, or that will help repair their intestine. The only way to effectively manage celiac disease is through a dedicated gluten-free lifestyle. 

Can you see why it was vital for me to know exactly what I have?  There is a significant difference between an allergy to wheat and celiac disease.

But celiac disease is extremely rare, right?

Not exactly.

As it stands, if you have no immediate relatives who have been diagnosed with celiac disease, there is a 1 in 133 chance that you will be diagnosed with celiac disease.  This number increases to a 1 in 22 chance if you do have an immediate relative who is diagnosed with celiac. 

Currently, the number of Americans with celiac disease far exceeds those who suffer from Autism, Crohn’s Disease, Epilepsy, Unexplained Infertility, Lupus or any other number of syndromes.

Extending beyond celiac disease, it is interesting and extremely important to note that approximately 18 million Americans suffer from some form of gluten sensitivity. 

With this information readily available, one must wonder why the Food Allergen Labeling and Consumer Protection Act of 2004 did not identify gluten as one of the 8 ingredients required to be clearly identified per US FDA Labeling Provisions. 

The celiac community has been extremely busy this month, doing all they can to raise awareness. 

On May 4th, the first Gluten Free Labeling Summit was held in Washington, D.C. where the world’s largest gluten-free cake was built.  Symbolizing the need for clear, accurate and reliable gluten-free labeling standards, and the big deal these standards symbolize in the lives of the millions of people who depend on accurate labeling for their health.  Please see 1in133.org for more information.

The Amazing Diane Eblin has been busy hosting a month-long event titled: 30 Days to Easy Gluten-Free Living.  With 30 different ways that prove how gluten free living is easy, fun and extremely tasty, this event is surely something you must visit! 

Other great events happen every week including: Slightly Indulgent Tuesdays, hosted by Amy Green of Simply Sugar and Gluten-Free; Allergy Friendly Fridays, hosted by Cybele Pascal of Allergen-Free Cuisine; Seasonal Sunday’s, hosted by Brittany at Real Sustenance.

Monthly events raise awareness all throughout the year, including: Go Ahead Honey, It’s Gluten Free!, an event created by Naomi Devlin of Straight Into Bed Cakefree and Dried; and Sweet or Savory which is hosted by Ricki Heller of Diet, Dessert and Dogs, as well as, Kim from Affairs of Living.

Finally, let’s not forget my own bi-weekly event: Ingredient Challenge Monday, which I am proud to host along with Shea Goldstein of Dixie Chik Cooks. Focused on using whole foods that will increase the overall nutrition of our home and yours, feel free to join our challenge every-other week!  Be sure to check back often to see what surprises we have in store for you. xo

Tonight’s recipe brings me to another very important event that happens in the month of May: Memorial Day

Traditionally observed in the United States on the last Monday of May, Memorial Day generally marks the beginning of Summer and is a day we gather together to enjoy food, friends and family. 

Let us not forget why we take time to celebrate this very special day.  Memorial Day, which was originally called Decoration Day, was proclaimed back in 1868 as a day set aside to observe and give thanks to those who have died in our nation’s service.

As the wife of a United States Army Veteran, I can attest to the importance of giving thanks to the great men and women who have sacrificed everything for our sake. 

Please, in whatever celebration you hold this beautiful weekend, do take time to remember those who have died in service to protect the freedoms and liberties of this great nation. 

Inspired by this month’s Sweet or Savory Challenge, I was thrilled to add carob to my personal repertoire. 

I must admit, prior to this, I had never worked with carob directly.  In fact, my only recollection of ever having tasted carob came through those little ‘imitation chocolate’ chips often featured at cheap corner ice cream shops.  Even so, I was pleasantly surprised at how easy roasted carob powder was to work with and at how remarkably chocolate-like this ingredient is. 

As devastating as it would seem for this self-proclaimed chocolate addict to be diagnosed with a chocolate allergy, I might just be able to survive so long as I have a ready supply of this tasty ingredient on-hand. 

Because there is no baking required to make this delightful cashew cheesecake, this dessert is truly the perfect treat to share at your beginning of summer event.

Wherever you choose to share this dessert, may you find many reasons to celebrate!

 

Salted Cayenne Roasted Carob Cheesecake (Gluten-Free, Casein-Free, Grain-Free, Vegan)

Crust:

1 ½ c Blanched Almond Flour

2 Tbs Roasted Carob Powder

½ tsp Ground Cinnamon

¼ c Coconut Oil, melted over low heat

Filling:

3 c Raw Cashews, soaked for at least 3 hours

½ c Roasted Carob Powder

¼ c Agave Nectar

2 Tbs Vanilla Extract

Topping (Optional):

1 Tbs Coarse Sea Salt

2 Tbs Palm Sugar

½ tsp Cayenne Pepper (more or less to taste)

For the crust, first mix together the almond flour, carob powder and ground cinnamon.  Slowly add melted coconut oil until the mixture is dryer than cookie dough, wetter than cookie crumbs.  Press mix into the base of a 9-inch pie or spring form pan, leaving just enough crust to cover half way up the sides. 

Prepare filling in a high-speed blender, adding all ingredients at once.  Tamper down the mix until the mix resembles cream cheese.  Be careful not to go too far, lest you end up with a carob cashew butter; which would be wonderfully tasty but not solid enough for a cheesecake.

Using a spatula, slowly pour filling over prepared crust and smooth down to ensure and even fill.  Allow to chill 20-30 minutes. 

Now at this point, you will have a beautifully chocolatey cheesecake that is ready to devour. 

 

While this is a really great dessert in and of itself, the salty-sweet and spicy topping truly brings this dish to the next level. 

For the topping, simply mix together the coarse sea salt, palm sugar and cayenne pepper. ½ tsp cayenne was just enough for my guests to notice there was a little spice…feel free to add more or less, depending on your preference. Sprinkle as little or as much as you please on each individual slice, immediately before serving.

Now with this decadent topping in place, you have a dessert truly worthy of a holiday weekend.

Makes 1-9 inch pie.

Killing the kid, 1in133 and ICM challenge ingredient.

This week, I nearly killed my son. 

No, I am not speaking in that figuratively frustrated parental tone…quite literally, I nearly killed my son.

I would never intentionally hurt any of my children, and most would say I am an aware parent who would do anything she could for her children. 

And then, I nearly killed my son.

Can you tell I have a bit of guilt?

How, you ask?  Oh, well it’s simple really…I didn’t read my label.

You see, my second oldest child is highly allergic to shellfish.  So allergic that I must carry an epi-pen with me wherever I go or send one with him when he will be away for any length of time.  One little bite of anything even slightly contaminated with shellfish, he goes into anaphylactic shock. 

So maybe I wouldn’t have killed him, but we surely would have ended up in the hospital for the day. And even though I caught my lapse in judgment before he had the opportunity to even open his package, it is quite obvious the shock of having even offered him something that could have hurt him so badly is looming over my head. 

Generally, I do my best to avoid pre-packaged foods.  But reality is, I am a mother of five who works full time, maintains a large garden, is the committee leader for our scout troop, highly active in church, the first counselor of a very large primary group and I still do my best to have a life of my own…there are times where a pre-packaged, prepared lunch just seems easier.  Better? Heck no.  But when you find that perfect world where I can squeeze everything and a gluten free batch of brownies that won’t cause my thighs to explode in…please let me know! 

The company which manufactured the food I nearly killed my son with is a good company, one that I trust to feed my family, one where I have never had trouble reading labels before.  Typically, any major allergens are clearly listed in bold print and easy to eliminate.  This package, the one I have pictured below, is clearly labeled Gluten Free and has peanuts separated from the rest of the group…so, in my haste to get out of the grocery store before my five year old threw another pack of something we would never eat into the cart, I completely missed the “Shrimp Paste” which is listed as an ingredient in the Red Curry Sauce on the label. 

Imagine this label 1/60th the size pictured below:

Now imagine trying to read this while juggling five children, keeping them from running off, grabbing things, breaking things, or even just getting in other shoppers way.

Yeah, an easy miss, right? 

Current label guidelines allow manufactures options as to how they should list their allergens.  The FDA shows acceptable labeling procedures as:

 

 

OR

 

While clearly listing the allergens in a “Contains” list certainly makes things easier, and means the dozens of moms who like me juggle their children while trying to buy a week’s worth of groceries will have to spend less scrutinizing food for hidden ingredients…well, it is not the requirement, and therefore the company who manufactured the food I nearly killed my son with is perfectly in compliance.

Sigh.

Would you like to know what all has to be listed according to current US FDA Labeling Provisions? 

Here’s your list:

a. milk, b. egg, c. fish, d. Crustacean shellfish, e. tree nuts, f. wheat, g. peanuts, h. soybeans.

Yep.  That’s it.

Under the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), these are the ingredients that must be clearly listed.  Most everything else can be lumped into “natural flavors” or called by a more common name (i.e. malt), without even a mention of the existing allergen (i.e. barley/gluten).

 In fact, the FALCPA clearly states that more than 160 foods have been identified to cause food allergies in sensitive individuals.  160 foods! Yet only 8 are listed under the food allergen list?!?

Alright, so you might be thinking “well, maybe those 8 cover most of the more severe allergies.”  Well maybe, according to FDA funded studies these 8 ingredients do cover the more severe allergies and we should be happy with maintaining this list, as it is.  And we all know that government funded programs and government funded studies far exceed the expertise and extreme intelligence of Dr’s and allergen specialists who have no link to the government or the study…right? 

Riiiiight.

Anyhow…This brings me to an event that is near and dear to my heart. 

As you may know, May is National Celiac Awareness month.  In 2007, the FALCPA tasked the Food and Drug Administration (FDA) to finalize standards for gluten-free labeling (yay!).  Four years later, our nation is still waiting for the FDA to fulfill that mandate. 

For the millions who suffer from gluten sensitivity, celiac disease, or any number of auto-immune, learning or mental impairments which are clearly affected by gluten, this is a BIG deal

On May 4, 2011, through an organization known as 1in133 leading members of the gluten-free community will host the first Gluten Free Food Labeling Summit in Washington, D.C.  This event will feature the world’s largest gluten-free cake, “symbolizing the big deal that clear, accurate, reliable labeling plays in the lives of people dependent on labeling for their health.”

 
1in133.org - Support Gluten-Free Food Labeling 

While I am not going to physically be able to attend this event, if you follow me on FB or Twitter, there should be no doubt that I am an advocate for this event. 

Please, join me in supporting 1in133.orgShare this information, sign the petition, send your letter to the FDA, and if you can, donate

We deserve clearer labels.  More importantly, our children deserve clearer labels.

It is a matter of life or death.

Now, on to some even more enjoyable news!

After a brief hiatus, Ingredient Challenge Monday is back on track!  This week, our group has been tasked with using the beautiful fruit, lemon, as the key ingredient.  The perfect ingredient to transition into spring with, we all know that lemons are packed with Vitamin C.  Did you also know that these little friends also provide a good amount of fiber, thiamin, riboflavin, iron and magnesium?  When eaten as a whole fruit, they are also a good source of Vitamin B6, Calcium, Potassium and Copper. 

WOW!  Who knew all of this could be packed into one beautiful little yellow fruit?

I am so excited to see what DixieChikCooks has in store…as for me, I have a wonderfully simple, positively delicious whole-food recipe ready to please your sweet little tongue. 

I will see you back here on Monday!

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