DECEMBER 2016 EDITION
JULY 2015 NEXT TO MOUNDS PET FOOD IN JANESVILLE, WI BASICS CO-OP NATURAL FOODS - OPEN TO THEEDITION PUBLIC - LOCATED
The Grain Refrain: Gluten Free Entertaining The holiday season is here and that means it’s time to entertain! What happens when a gluten allergy is thrown into the mix? Thankfully, there's no need to panic. Many festive, classic foods are gluten-free. Turkey? Gluten-free. Winter squash? Gluten-free. Chocolate? You guessed it...gluten-free. In fact, all whole fresh meats, fruits and vegetables, as well as beans and rice, are naturally gluten-free. Traces of gluten can exist in processed foods though, so it’s good to pay close attention to labels and avoid anything you’re not sure about. Here are some simple steps you can take to be the ultimate inclusive, gluten-free-friendly host.
wheat, barley, and rye, and those who can’t tolerate it suffer abdominal pain and digestive issues. Does your guest have Celiac Disease, an allergy to wheat, or is it a dietary preference? There’s a difference! You don’t need to be an expert, but when cooking gluten-free, a little information can go a long way.
2. Friends who cook together stay together Invite your guest to plan, shop or cook together. Generally, gluten-free folks are used to guiding the preparation of their food. You'll probably end up with some delicious new recipes! If you’re flying solo, check labels. All packaged food labels are required by law to list if a product contains wheat, but there may be other 1. A little knowledge is a delicious thing ingredients with gluten in them such as malt extract or Understand your guest's intolerance or allergy. Gluten is brewer’s yeast. For a list of ingredients, visit celiac.org. a protein found in (continued on p.2)
Spicy Roasted Garlic Hummus Ingredients
4 garlic cloves, peeled and roasted 1 garlic clove, peeled and minced 1 15-ounce can chickpeas, drained and rinsed 4 tablespoons lemon juice 3 tablespoons tahini 1 seeded and diced jalapeño pepper, or 1 heaping tablespoon nacho jalapeños 1/2 teaspoon ground cumin 1/8 teaspoon salt 2-3 tablespoons olive oil
Prep
In preheated 350 degree oven, roast the garlic for about 30 minutes, until soft but not burnt. In a food processor puree the roasted garlic, raw garlic and jalapeño. Add chickpeas, lemon juice, tahini, cumin and salt. Puree until smooth. With food processor running, slowly add olive oil and blend until smooth. Serve sprinkled with paprika or a pinch of cayenne for extra kick, and accompanied by sliced vegetables and crackers or toasted pita triangles.
Toss 4 peeled garlic cloves in oil. Double wrap in foil. Recipe, photo and article adapted from Co+op, stronger together: www.strongertogether.coop