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After years of stomachaches, lethargy and bloating, I was diagnosed with celiac spur disease. Going on a gluten-free diet has literally saved my life. I was so sick, no doctor could figure out why. They took me off dairy and tried different medications, but nothing helped until they did an endoscopy and saw all the villa in my large intestine lying down. Malnutrition caused my constant fatigue; then all the food would get stuck in my colon, which caused the bloating. I felt pregnant all the time. Being gluten-free was not easy in the beginning, seven years ago. Since that time, many new products have come out, restaurants now have gluten-free menus, and more people are cognizant of gluten intolerances. For some, it is a fad, a way they will lose weight; for me it is a way of life and the only way I will have life. Sherie K. Smith Green Living reader
Hi! I’d like to tell you my story on how I have changed my eating habits for a better me. My name is Mila Pierce and I had suffered long enough with lactose intolerance, gluten allergies, and the threat of Crohn’s disease that had taken the life of my beloved Grandpa George. About 3 years ago, I stumbled upon a raw and gluten-free cookbook one day and decided to change my diet for good. The result? More energy, a 20-plus-pound weight loss, improved digestion, and the passion for clean cooking and helping others. Although True Food Kitchen always hits the spot, dining out and grocery shopping are quite the challenge these days; that is why I decided to take matters into my own hands and create Raw Canyon Foods, an incomparable 100 percent raw, gluten-free and vegan granola product. I plan to be in local farmers markets very soon and hopefully expand my line into more tempting treats for gluten-free nuts like me.
gluten-free strawberrY cream cheese cuPcakes 1 box yellow gluten-free cake mix 8 oz. container of sour cream 1/3 cup oil 1/3 cup water 2 eggs 1 tsp. gluten-free vanilla extract
3 Tbs. gluten-free strawberry preserves 3 oz. cream cheese, cut into 24 cubes 1 can of gluten-free frosting Fresh strawberry slices
Note: These cupcakes don’t freeze well and should be eaten with 2 to 3 days. If you don’t want to make all 24 cupcakes now, divide everything in half. Dump the cake mix in a measuring bowl and take out half and put it in a zip type bag. Stick it back in the cake mix box and write on the box “Half of a cake mix.” 1. Preheat the oven to 350 degrees. Place cupcake papers in 24 muffin tins and set aside. 2. Grab a large bowl and pour in your cake mix. Get your hand held electric mixer out and beat the sour cream into the cake mix. Beat in the eggs and then mix in the oil, water and vanilla extract. 3. Divide the batter between the cupcake papers. Place 1 cube of cream cheese in the center of the cupcake batter and push in slightly. 4. Top the cream cheese cube with a ¼ tsp. of strawberry preserves. 5. Bake for 18 to 23 minutes or until the tops spring back when you push it with your finger. You can use a toothpick to check but you will need to aim carefully and miss the cream cheese cube in the center. 6. Remove from the oven, cool in the pans for 5 minutes, take out and cool completely on wire racks. 7. Spread with the frosting. When you are ready to serve, top with strawberry slices. You can store these in the fridge frosted without strawberry slices for up to 2 days. These would make a lovely bridal shower dessert or to serve with tea for Mother’s Day. You can also make these into Raspberry Cream Cheese Cupcakes by using raspberry preserves and topping with three fresh raspberries. Enjoy! Recipe courtesy of yourglutenfreekitchen.com
$5$5 Off aaoffPurchase Purchase of$30 $30 or or More! $5 aa Purchase Purchase of $30 More! off of $30 or more $5Off of or more
Mila Pierce Director Raw Canyon Foods
Illustrations by Arina Anoschenko
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March April April2013 2013| |greenliving greenliving 3 15