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Alternative Appetites

May 2011

For those who crave something different...

The Gluten-Free Craze!!

Lactose-Free Indulgence Shortcut for Vegan Bakers Eco-friendly party supplies


Clean Dishes

Clean

Conscious Find out more about Colgate products at: www. colgate.com


Alternative Appetites Table of Contents

Dining Out

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Where to eat healthy in...St. Pete, Fla.

Feature Story 10

Free From the Sins of Gluteny

On The Cover Culinary 10

Free From the Sins of Gluteny

Explorations

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Alternative Accesories: Party Edition

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Make it Meatless

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A Secret Weapon

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A Secret Weapon

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Lactose-Free Sips

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Lactose-Free Sips

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Next time your at the store...

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Get a word in edgewise

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Alternative Accesories: Party Edition

At the Market Feature Story


Alternative Appetites Editor-in-Chief: Jessica Kemper

Credits

Design Editor: Jessica Kemper Photo Editor: Jessica Kemper Photographer: Jessica Kemper Staff Writer: Jessica Kemper Copy Editor: Jessica Kemper Recipe Editor: Jessica Kemper

Contact Alternative Appetites: Phone Number: 727-237-0683 Email: jskemper@aamag.com Website: www.issuu.com/jskemper

Cover Photo: Jessica Kemper; Cover Layout: Jessica Kemper

Having a party? Celebrate in eco-style!

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A M t th ar e ke t

Next time you’re at the store... By Jessica kemper

Just a few things to look out for...

Squeezable fruit in a pouch: It’s everywhere, but is it any good? When I first saw squeezable applesauce by Buddy Fruits and Materne’s Go Go Squeez, I was hesitant to try it because I kept picturing apple-flavored goo in a pouch. Fortunately, this stuff is pretty good. Both brands are all-natural and have no added sugar. The applesauce, which comes in multiple flavors, easily oozes from the pouch. However, after trying GoGo Squeez plain and Buddy Fruits’ apple cinnamon, I much prefer GoGo Squeez. It’s slightly chunkier and has a sweeter flavor. Also, the cinnamon in Buddy

Fruits is barely noticeable. Find these at most supermarkets. For more information about Buddy Fruits, vissit: www.buddyfruits.com. For more about GoGo Squeez, visit: www.materne.us.

VS.

Larabars: A Showdown Larabars have been a popular snack choice for the health concious for years. These bars of simple goodness come in 19 flavors, each with a base of pureed dates. For first time buyers, here is a rundown of four of the brand’s popular flavors. For more information about Larabars, visit: www.larabar.com.

Cashew Cookie This bar is merely a blend of dates and cashews. Impressive in its simplicity. However, the flavor is too simple While the crunchy, buttery cashews contrasts nicely with the sweet dates, there’s just something missing.

Coconut Cream Pie

Apple Pie

Dates, coconuts, raisins, almonds, cashews and cocont oil compose this bar. The flavor here is nice, and a little more complex, however, it might be a little too sweet, and I’m not sure the coconut and dates are in perfect harmony.

This flavor consists of: dates, apples, raisins, almonds, cinnamon and walnuts. I enjoyed the cinnamon in this bar, but the apple was a bit overpowering, and there was a tartness I found offputting.

Chocolate Chip Cookie Dough Perhaps I’m biased by my love of chocolate, but this blend of dates, chocolate chips, cashews and salt was my handsdown favorite. It doesn’t really taste like cookie dough, it just tastes good!

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A M t th ar e ke t

Alternative Accesories: Party Edition By Jessica kemper

Have fun and help the environment, too. Here are a few helpful and affordable products for the next time you and your friends decide to have a ball!

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Dinner is served

Eco-friendly, effortless dinnerware.

1. Target Home Bamboo Bowl 2.Good Cook 5 piece Bamboo 3 tools 3. MainstaysBamboo Coasters

1. Chinet Casuals Recycled Paper Plates 2. Chinet Classic White Napkins 3. Solo Bare 20% recycled cups.

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Clean-up Time!

Next Week: On The Go!

1. GreenWise Paper Towels 2. Nature’s Place Dishwashing Liquid 3. Scotch-Brite Greener Clean natural fiber sponges

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FRESH PRODUCE DECADENT WINE HEALTHY SNACKS THE GREAT OPTIONS AT... Visit www.freshmarket.com for locations.

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D in Ou ing t

Where to eat healthy in...

St. Petersburg, Fla.

In a world of grease, calories and highly processed food, it’s not always easy to find the healthy food you crave. Those vegan, organic and vegetarian options are usually forced into a corner. Alternative Appetites is here to help, because it shouldn’t be so hard to protect your arteries or stand by your nutrition morals. Here are the best healthy restaurants and markets for those who live in or plan to visit St. Petersburg, Fla.

Rollin’ Oats Market and Cafe Where: 2842 Dr. Martin Luther King St. N., St. Petersburg, Fl What: A store that sells organic products, natural meats, and gluten-free and vegan items. The whole foods market also contains a small cafe/deli. What sets it apart: The shop features a huge selection of fresh herbs and seasonings. The spices are left in jars, so customers can decide how much they need.

Angie’s Front Porch Cafe Where: 497 7th Ave. North St. Petersburg, Fl What: This cafe features dishes made with fresh, locally-grown produce. Produce is also sold for satisfied customers. What sets it apart: Angie’s offers its customers a Sunday brunch buffet with drinks included for $8.95 per person.

The Fresh Market Where: 2900 4th St. North Petersburg, Fl, plus locations countrywide What: This supermarket features a both conventional and organic items. What sets it apart: The Fresh Market is a full-on chain supermarket, featuring produce, meat, a bakery, a deli, candy and gourmet snacks. It’s also marked by a decidedly more sophisticated feel than your average supermarket.

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Fresh Go Wild Market and Grill Where: 600 34th St. North, Petersburg, Fl What: More grill than market, this restaurant serves meals made with allnatural ingredients. Fresh Go does sell a small selection of natural energy products and flavor oils. What sets it apart: Fresh Go serves fast food, dine-in or take-out. It’s even complete with a drive-through window.

Leafy Greens Cafe Where: 1431 Central Ave., Petersburg, Fl What: This quaint cafe features an impressive list of vegan options, delicious organic tea blends, and desserts, including their famous macaroons. What sets it apart: Leafy Greens Cafe features a largely raw menu, one of the only of it’s kind in St. Petersburg.

Central Cafe and Organics Where: 243 Central Ave., Petersburg, Fl What: This cozy market/cafe serves meals and treats made with organic, fresh ingredients. Healthy snacks and beverages are sold in the market. What sets it apart: Central Cafe and Organics features an impressive veggie juice menu, and allows you to concoct your own health beverage from a list juice options. The cafe also features a selection of organic beers and wines to enjoy.

Alternative Appetites loves reader feedback. Next month, we’ll be exploring whole food restaurants/markets in Atlanta, Ga. If you have any favorites, send us a photo and information at jkemper@aamag.com. Thanks in advance!

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Th Co e M ur ai se n

Free from the sins of Story by Jessica Kemper Photos by Jessica Kemper

A Powerful Protein

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luten is a protein prolamin that lurks around inside grains such as wheat, rye, barley and oats. It’s very helpful to the foods that contain it, as gluten acts as a glue that keeps ingredients stuck together and adds an elastic quality to dough. Furthermore, gluten lends to the chewy texture of breads and cookies. There are different types of gluten proteins. The gluten in wheat is called gliadin; in rye, it’s called secalin; and in barley, the protein is known as hordein. What’s the fuss? Gluten may be a great addition to a breakfast muffin, but for many, it’s not a healthy addition to their digestive system. The potent little protein is the cause of health issues such as Celiac Disease, Dermatitis Herpetiformis and gluten intolerance. For some people, gluten just doesn’t sit right. People with a gluten intolerance simply find that they feel ill after consuming food that contains the protein. According to Gluten Intolerance Group (GIG), there are no tests for gluten sensitivity. It’s simply a matter of cutting gluten out of one’s diet for a while, and waiting for a change. Celiac Disease involves a more serious intolerance to gluten. It’s an autoimmune disorder, that causes people to have an immune-mediated toxic reaction following consumption of the protein, according to the Celiac Disease Foundation (CDF). According to the National Digestive Disorders Information Clearinghouse (NDDIC),this reaction occurs because a person’s immune system responds to the consumption of gluten by damaging or destroying villi that line the small intestine. Destruction of these villi can lead to malnourishment, because nutrients from food can no longer be released into the bloodstream. This reaction can lead to damage to the small intestine and small bowel. Common symptoms of Celiac Disease include: Abdominal cramping, chronic diarrhea or constipation, anemia, bone and joint pain, fatigue and migranes. Another complication that can be caused by consumption of gluten is Dermatitis Herpetiformis. This is a chronic skin disease caused by a negative immune reaction to gluten, according to GIG. The result is a painful, itchy rash that develops into blisters.

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Getting Rid of Gluten For people suffering from the aforementioned disorders, the best solution is to eliminate gluten from their diet. It’s not easy, but thanks to expanding education and increasing availability of gluten-free products, it’s not impossible. Getting rid of gluten isn’t as easy as cutting out bread, cookies and cakes. There are many foods that one might not immediately associate with containing the protein. Breaded or fried foods are generally coated with flour mixtures or bread crumbs. Many sauces and soups are thickened with flour. A person on a gluten-free diet is really forced to check the label on any product, as gluten seems to have a way of sneaking in.

Gluten-Free Substitutions Instead of spaghetti...Try a corn-based spaghetti, such as DeBoles Corn Spagetti.

Instead of using flour as a thickener... Stick with cornstarch, mixed with a little water or milk.

Our favorite brand of gluten-free cookies... Mi-Del chocolate chip cookies are two-bite size and are great for dipping into milk.

Instead of bread crumbs... Use crushed Corn

Chex, crushed corn tortilla chips or crushed potato chips.

If you want a cracker... There are a number of

gluten-free cracker options on the market. The hot items now are crackers made from nuts or seeds. Blue Diamond and Crunchmaster are among the brands that offer these products.


For the baking aficionados out there, there are plenty of options for crafting a gluten-free loaf of bread or muffin. Combinations of non-wheat flours can be use to replace the real thing. These include: rice flour, potato flour, tapioca flour, cornstarch and cornmeal. Xanthan gum and guar gum can be used as replacement for gluten. Unfortunately, these things ingredients can get expensive. Fortunately, many food manufacturers out there are wising up to the growing problem of Celiac Disease and gluten sensitivity. There are several brands that specialize in crafting gluten-free products, and even some of the mainstream brands are getting in on the action. Glutino produces everything from pretzels to bagels and even frozen macaroni and cheese without that pesky little protein. Bob’s Red Mill boasts a line of gluten-free baking mixes. Corn Chex and Rice Chex cereal proudly displays a gluten-free label on their box. Betty Crocker produces four gluten-free mixes that include brownies and cookies. And even Fruit Roll-Ups are pointing out the lack of the protein in their product. What about the rest of us? Going gluten-free is no longer just a health necessity. The diet has become a growing trend among people who simply believe it’s healthier to give up the gluten.

According to Ethan A. Huff of Naturalnews.com, many people are adopting the lifestyle as a way of improving their overall health and boosting energy. Jacquie MacDonald, owner of Jacquie’s Smart Foods, believes that wheat has a a lot of health benefits that shouldn’t be ignored unless you have a gluten intolerance. However, as nutritionist Susan B. Dopart, M.S., R.D., explained for Huffington Post, it’s not cutting out gluten that makes these people feel better. It’s cutting out many of the processed, carb-filled foods that contain gluten.

Information provided by The University of Chicago Celiac Disease Center.

Gluten-Free Chicken Parmesan

Ingredients:

1 1/2 Cups Corn Chex 1/4 tsp. salt 1/4 tsp. black pepper 1/4 tsp. Garlic powder 1/4 tsp. Paprika 1/4 Cup + 2 Tbsp. Grated parmesan 1/2 tsp. Italian Seasoning 1 egg 4 chicken breasts 1 8oz. package DeBoles Corn Spaghetti 1/3 cup + 1tbsp. Extra-Virgin Olive Oil 2 Cups premade marinara sauce Directions: 1)Crush the Corn Chex by placing them in a sealed bag and smashing them with a rolling pin, meat mallet or can. Add the four following ingredients, 1/4 cup parmesan and 1/4 tsp. to the crumbs and mix well. 2)Beat the egg in a small bowl. Rinse of chicken breasts. Dip both sides of each chicken breast in the egg, then dredge through the crumbs, getting an even coating on each side. 3)Heat 1 tbsp. oil at medium heat in a skillet. Add chicken. Cook about five minutes on each side, or until fully cooked.

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4)Cook spaghetti according to package instructions. Drain and toss with 1/3 cup oil, 1/2 tsp. Italian seasoning, a dash of salt, a dash of pepper a 2 Tbsp. parmesan. Warm up sauce either on stove or in microwave. 5)Assemble a chicken breast on desired amount of noodles, top evenly with sauce, and sprinkle with extra parmesan, as desired.


Ex Cul pl ina or r y at io ns

Make it Meatless Recipes and Photos By Jessica Kemper

It might be easy to grab a premade veggie patty out of the freezer, but it’s no difficult feat to make a vegetable-based meat on your own. A few affordable ingredients is all it takes to mix up a delicious meatless meal for your family.

Red Beans and Rice Patties

Italian Wedding Soup with Mini “Meatballs”

Black Bean Supreme “Sausage” Gravy

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Ex Cul pl ina or r y at io ns

Make it Meatless

Italian Wedding Soup with Mini “Meatballs”

Red Beans and Rice Patties

Ingredients:

Ingredients:

3 cups vegetable broth 3/4 tsp. Italian seasoning 1/4 tsp. black pepper 1/2 tsp. garlic powder 1 cup canned Northern beans 1/2 cup bread crumbs 1/2 cup cooked ditalini 1 cup cooked frozen spinach 1 tbsp. vegetable oil Instructions: 1) Pour broth, 1/4 tsp. Italian Seasoning, 1/4 tsp. garlic powder and 1/8 tsp. pepper in a saucepan. Add spinach. Simmer for 1 hour. 2) Meanwhile, mash or puree the beans. Stir in remaining

seasonings and bread crumbs. Roll into small balls. 3) Heat oil in skillet and cook “meatballs” until browned. 4) Add “meatballs” and ditalini to the broth and spinach. Enjoy!

2 cups red beans 1/2 cup white rice 1/2 cup diced onions 1/2 cup diced red peppers 1 cup bread crumbs 1/4 tsp. black pepper 1/2 tsp. ground red pepper 1/2 tsp. chili powder 1/4 tsp. salt 2 tbsp. vegetable oil Instructions: 1)Pour 1 tbsp. oil in a skillet, and saute onions and peppers on medium heat until softened, about 5 minutes. 2)Cook rice according to package instructions. 3) Puree beans in a food pro-

Black Bean Supreme Ingredients:

Ingredients:

2 cups black beans 1 cup Mexicorn 2 cups tortilla chips 1/4 tsp. black pepper 1/2 tsp. chili powder 1/4 tsp. salt 1/2 tsp. ground red pepper 1 tbsp. vegetable oil Instructions: 1) Place tortilla chips into a small ziplock bag and seal. Crush chips finely with a mallet. 2) Puree black beans in a blender, or mash with a spoon. 3) Stir seasonings, Mexicorn

and chips into mashed beans. 4) Shape mixture into 4 patties. 5) Heat oil in a skillet on medium heat. 6) Cook patties in skillet until browned, about 7 minutes on each side.

cessor, or mash with a spoon. 4) Stir seasonings, onions, peppers and bread crumbs into beans. 5)Shape bean mixture into 4 patties. Cook patties until browned on medium heat in a skillet with 1 tbsp. oil.

“Sausage” Gravy

1 cup black beans 1/2 cup bread crumbs 2 cups + 2 tbsp. milk 2 tbsp. cornstarch 1/4 tsp. black pepper 1 tsp. Italian seasoning 1/4 tsp. salt 1/2 tsp. parsley 1 tbsp. vegetable oil Instructions: 1) Puree or mash black beans. 2) Stir bread crumbs, 1/2 tsp. Italian seasoning and 1/4 tsp. parsley into beans. 3) Heat oil in a skillet at medium heat. 4) Place bean mixture in skillet and ground with a fork, as if

cooking ground beef. Cook until browned, about 7 minutes. 5) Add 2 cups milk, 1/2 tsp. Italian seasoning, black pepper, salt and 1/4 tsp. parsley to skillet. Once boiling, add a mixture of 2 tbsp. milk and cornstarch. Simmer and stir until thickened.

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Ex Cul pl ina or r y at io ns

t e cr

e S p n o o T p a e W Vegan baking poses a few challenges. Until you’ve taken on the role of environmentally-concious pastry chef, you don’t appreciate how easy it is to just pour in some milk or cream in some butter. Once you’ve settled on substitutes for these prominently-featured ingredients, it’s time to figure out how to replace the ever-important egg. The egg subsitute you choose really depends on the purpose of the egg. That’s a whole other article, though. This article focuses on what to do if you need something to bind and moisten your ingredients. In these cases, I suggest using a fruity baby food. Don’t act so surprised. Many vegan bakers use pureed fruit when they need a binder. It adds an extra something to the flavor of your favorite cake, while at the same time keeping your cake moist. Baby food just cuts out the timeconsuming step of peeling, chopping and pureeing fruit. Unless you want the flavor of the baby food to factor into the flavor of the whole dessert, I recommend using a mildtasting, fruit-based baby food. Think pears, prunes, peaches, etc. The following are two examples of baked goodness that use baby food as a secret ingredient.

Crunchy Snickerdoodles Instructions: ture to sugar mixture

Ingredients:

1) In a large bowl, stir together flour, salt, 1/2 tsp. cinnamon, 1/2 1/4 tsp. salt tsp. nutmeg and bak2 tsp. baking soda ing powder. 1/3 cup vegetable oil 2) In a separate bowl, beat the oil and 1 1/2 2 cups sugar cups sugar until well 6 tbsp. carrot baby food mixed. 1 tsp. vanilla 3) Add baby food to sugar mixture. Beat 1 tsp. cinnamon well. 1 tsp. nutmeg 4) Beat in vanilla. 5)Add the flour mix2 3/4 cups flour

and beat well. 6) Stir together 1/2 cup sugar and remaining cinnamon and nutmeg. 7) Roll dough into 1 inch balls and roll in spiced sugar. 8) Place 2 inches apart on greased pan. Flatten with a fork. 9) Bake cookies at 400 degrees for 14 minutes.

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Chocolate Almond Bundt Cake Ingredients:

Instructions: 1) Combine flour, 2 cups sugar sugar, cocoa, bak1 3/4 cups all-purpose flour ing powder, salt and 3/4 cup unsweetened cobaking soda in a coa powder large bowl. 1 1/2 tsp. baking powder 2) Add almond 1 1/2 tsp. baking soda milk, prunes, oil and 1/2 tsp. salt vanilla extract and 6 tbsp. baby food prunes beat for 2 minutes 2 cups almond milk 3) Add coffee gran1/2 cup vegetable oil ules to boiling water. 2 tsp. vanilla extract Pour boiling water 1 cup boiling water into batter and stir 2 tbsp. instant coffee gran- well. ules 4) Pour batter into 4 cups confectioner’s sugar greased and floured 1/2 cup slivered almonds bundt pan.

5) Bake at 350 degrees for 55 minutes. 6) Meanwhile, to create icing, stir together almond milk and powdered sugar until well-blended and thick. 7) When cake is baked and cooled, pour icing over the top. 8) Garnish the cake by sprinkling and pressing almond slices onto the cake.

Take Your Pick 19 Flavors that Taste Great All Made From Dates Visit us at www.larabar.com

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Ex Cul pl ina or r y at io ns

Lactose-Free Sips Recipes and Photos By Jessica Kemper

Here are a few delicious, creamy beverages that refresh without lactose. Remember, most of these recipes still contain milk, so this is By Jessica kemper for those who only have issues with lactose. Also, if you plan to garnish your drink with whipped topping, use Cool Whip or another brand that is lactose free.

Chocolate Macaroon Milkshake 1)Chop 2 prepared macaroon cookies. Set aside.

2) Pour 1/2 cup coconut milk into a blender. Add 2 cups of chocolate lactosefree milk. Add chopped macaroons. 3) Place lid on blender and pulse until mixture is smooth. Pour into 1 glass. 4) Chop 1 macaroon cookie. 5) Top shake with a dollop of Cool-Whip or other lactose-free whipped topping. Sprinkle with chopped cookie.

Raspberry Almond Delight

Amaretto Alert 1) Heat 3/4 cup of water in microwave for a minute and a half. 2) Add 2 tbsp. instant coffee granules to hot water and stir well. 3) Add 2 tbsp. lactose-free milk to coffee and stir well. 4) Stir in 1 oz. amaretto. 5) Stir in 1 tsp. vanilla. 6) Top with Cool-Whip or other lactose-free topping. Garnish with a pinch of cinnamon.

Creamy Peanut Butter and Banana Smoothie

1) Pour 1/4 cup of almond milk into a blender.

1) Mash one banana. Don’t use an overly-ripe banana.

2) Add 2 cups of raspberry sorbet.

2) Pour 1/2 cup coconut milk into blender.

3) Place lid on blender and pulse until mixture is smooth.

3) Add 1/2 cup honey-roasted peanut butter.

4) Pour into one glass.

5) Add 1 1/2 cups ice cubes.

4) Add mashed banana. 6) Place lid on blender and pulse until the mixture is smooth. 7) Pour into on glass.

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Get a word in edgewise! You’ve got opinions and we want to here them!

“I make it a point to buy my baby spinach leaves organic. They are more tasty and organic foods don’t use the nasty pesticides so I try to buy it when I can. I”m also concerned about GM foods and I’m pretty sure if it is labeled “organic” in the US then it cannot be genetically modified.” Chuck

“I always opt for organic if I have a choice. I mostly pay attention to fruits and vegetables. I choose organic because it's better for you.” Agne

Are there any foods you have to buy organic? “Oh a friend of mine raises free ranged chickens and he hooks me up with the eggs.” David

“I buy organic soymilk, eggs, bananas, celery, and, baby carrots.” Evan

“Organic eggs :) Thats about it.” Mary

“I grow my own food, and when out of my own supply I just get w/e from publix. Organic really means nothing to me. DDT is organic, petroleum is organic, etc etc. It’s important to remember that “organic” doesn’t mean the crop was raised with...out pesticides. It just means that the pesticides used were from an approved list of non-synthetically derived pesticides and some synthetic ones, which includes such quite toxic materials such as copper sulfate, pyrethrum, lime sulfur etc. So honestly its a waste of money in my opinion. A good long wash, peeling the fruit/veggie, and if possible cook it.” David

To answer next week’s question, “What’s your favorite milk substitute and why, email us at jskemper@aamag.com

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They’ll never know the difference..... Asian Helper Gluten-Free Chicken Fried Rice www.bettycrocker.com


Alternative Appetites