Ah, the pretty little bottles on your bathroom shelves. I used to arrange mine to display perfectly: logos front, colors coordinated, and carefully chosen for aesthetic appeal. One day, I turned them around.  Their ingredients read like a James Joyce novel. Daunting and unrepentant with long words that I had to look up. Even some of my favorite “natural” product ingredients translated into scary chemicals.

What I truly didn’t expect to find was that my toothpaste, lotions, shampoos, make up, and nail polish contained gluten. No wonder I was feeling like crap. Another piece of the puzzle of healing fell into place. My own body was in a constant, mid-grade allergic reaction because of what I put on my skin.

You might say, “I don’t eat lotion, what’s the big deal?” Think about it this way. You wash your hands and immediately put on lotion. A few minutes later you prep a chicken, cut vegetables, and kneed the dough for some fabulous gluten-free muffins. You wash your hands again and use lotion. You eat the roast chicken and lick your fingers. If your lotion or lipstick contains gluten, and it probably does, it just became an ingredient to your meal.

Researchers believe that gluten particles are too large to enter through the skin, but they can get into our blood stream through our eyes, ears, nose and mouth. Plus, many people are skin-sensitive to gluten. Look for hidden gluten in ingredients like Tocopherol or Vitamin E, since both are often derived from wheat or barley (aka, “gluten”).

Read about the study here.

515 Toxins on your Skin, Every Day?

Article also seen in May 2013 Women's Lifestyle Magazine
If your favorite labels make your eyes cross, consider something else. Your skin is your largest organ and it is very absorbent. That’s why the smoker’s or hormone patches work. Current laws for beauty products still have some gaping loopholes, which allow for a mind-boggling number of cancer-linked chemicals and hormone disrupters that CAN be absorbed into your system through your skin. For instance, “fragrance” is considered a trade secret, so companies don’t have to disclose their fragrance ingredients, even if they contain potential allergens or harmful chemicals, as long as they meet the standards of the word, “fragrance” and as long as their levels are “safe.” More research has shown, however, that we women use as many as 515 chemicals on our skin through different products. Is this safe? You tell me. Gluten is only harmful to those who are sensitive to it, but some of these chemicals are harmful to everyone.

Read about this research here.


Pick up a copy of one of my favorite books, “No More Dirty Looks” by Alexandra Spunt and Siobhan O’Connor for an eye-opening look at what’s in your cabinet. These chicks have been a change-inducing voice in the beauty industry and also keep us up-to-date on their blog www.nomoredirtylooks.com.

If you think you won't find any products that will work for you, I'll start you out with a few of my favorites. Most of the packaging isn't fancy, but each is gluten-free, and made with real stuff, not chemicals.

SHAMPOO & CONDITIONER

Desert Essence Organics – Fragrance Free

If you don’t want to smell like a coconut or a mango, choose fragrance free. The shampoo and conditioner leave hair feeling healthy and shiny. After washing, I add a few drops of an essential oil (like bergamot), which helps detangle and leaves me smelling like I want to smell.

TOOTHPASTE

Desert Essence Organics – Natural Tea Tree Oil and Neem Toothpaste

Believe it or not, many types of toothpaste contain hidden gluten and I was not looking forward to the switch. But I was shocked at how much I liked Dessert Essence toothpaste. My teeth feel cleaner than with most commercial brands, so I’m super pleased.

www.desertessence.com

FACIAL WASH & LOTIONS

Keys Island Rx Foaming Facial Wash

Keys Tortuga or Luminos Facial Lotion (Night)

Keys Solar Rx Facial Lotion (Day)

I love, love, love Keys products. They are gluten-free, chemical and preservative free, and vegan. My skin feels nourished. The labels are clearly marked and ingredients are in every day language so you can see if these products work with your allergies. Solar Rx was developed to work underneath your cosmetics to protect skin (not for the beach or water).  Wendy Steele , Keys CEO and Founder, is a melanoma survivor, and developed this for people with sensitive skin.

www.keys-soap.com

MAKE UP

Mineral Fusion

Check out last year’s Tender Foodie article on Mineral Fusion Gluten-Free Make up. Still lovin’ it this year!

NAIL POLISH & REMOVER

Keeki Pure and Simple

I met owner (and Michigan girl) Natalie Bausch at a gluten-free fair, and was intrigued that one of her inspirations for creating a gluten-free, non-toxic nail polish was that young girls tend to bite their nails. The company might be named after her teenage daughter, but the fabulous nail polish colors range from fun to sophisticated. They also lack that toxic paint smell, which is SO awesome. The polish might not last quite as long as the formaldahyte laden competitors, but it is also easier to remove, so you can be more creative and change up your colors more often.  I also appreciate the care Natalie has put into the design of her packaging.  I love a product that looks good on the shelf!

www.keekipureandsimple.com

What are your favorite non-toxic and / or gluten-free, nut-free, dairy-free beauty products?  Talk to me.

Love,

~Elisabeth

About the Author

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website (and this Tender Foodie blog) for people with food allergies, sensitivities and intolerance, where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table.

So I think of you, Auntie June, when I make this quick compote.

Recipe

Bring 1/4 - 1/2 cup of filtered water to a boil

Add 1 c. chopped rhubarb stalks

Cook to soften for about 4 min., stirring regularly. 

Add a pinch of sea salt

Add 1/8 tsp. cinnamon

Cook until the rhubarb is nice and soft.

Then add 1/2 c. sliced fresh strawberries & cook for 1 more min., just long enough to warm them up. 

Add maple syrup to taste.

Serve over hot breakfast cereal or ice cream or eat it all by itself.

A Few Rhubarb Facts

Though sour, RHUBARB is considered a fruit!

But the leaves are poisonous (so don't eat them).

Rhubarb stalks are a good source of vitamin C, vitamin K, fiber & calcium. It is also high in antioxidents, and lutein, which is supposed to be good for your skin and eyes, and can also help neutralize cancer-causing free radicals.

Rhubarb has been used for years as a natural laxative (esp. in Chinese Herbal Medicine), but if you have a tendency toward kidney stones, you might want to avoid rhubarb (or check with your doctor), since it is rather high in oxalates.  Concentrated rhubarb extract is powerful enough to interfere with certain medications, especially heart and blood pressure.  So check with your doctor before going all hog wild with the tinctures.

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner and two-time champion of the Food Network's Famed, "Cupcakes Wars".  Kyra's new cookbook, "Sweet Cravings" is due to be published in September, 2013. 

Persian Love Cakes

Suspence Novel or Cookbook? 

Pre-order to get Kyra's cookbook at a big discount today! 

I had always dreamed of one day writing a book. Of course, when I was younger, long before I became a pastry chef, I thought I would simply turn one of my vividly crazy dreams into a suspense novel. I even sketched an outline and wrote a few pages for the particular dream I had in mind (a case of identical twins, and a horrible accident that left one dead and the other to unwittingly claim his brother's identity), but life got in the way and I was too busy with my hobbies, and then dating my now-husband to put my effort into the novel.

After I became a pastry cheThe cookbook manuscript!f and opened my gluten-free bake shop, putting together a cookbook seemed like a no-brainer. Afterall, each of my recipes is original, and when I develop them, I also compile them alphabetically in order to find and recreate them for my shop. Plus, based upon my lackluster experiences with the gluten-free pastries available on the market (when I first went gluten-free eight years ago and before I started baking), it seemed that there was definitely a need for a cookbook full of gluten-free desserts that you could proudly serve to gluten-eaters.

So much of what was on the market was dry, crumbly, and tasted like overly-sweetened sawdust (which is probably why gluten-eaters are still hesitant to taste gluten-free pastries for the first time). But this didn't really become my focus until I wowed the judges on "Cupcake Wars."

The Gift of Cupcake Wars

Award Winning African Yam Cupcakes - got the win on Cupcake Wars!When I first appeared on the Food Network's "Cupcake Wars" in 2010, I was the first gluten-free baker they had ever had on the show. I had been told by many people that my cupcakes were better than anything else out there (gluten-free or NOT), so I was hopeful that the judges on the show would feel the same way. And once Candace Nelson and Florian Bellanger raved about the "moist, light, tender crumb" and the "flawlessly executed flavor," the phone started ringing off the hook. Ten minutes into the east coast premiere of the show.

By the time the show had aired on the west coast, I had more than a thousand emails in my inbox. Some people just wanted to thank me for showing the world that gluten-free can be absolutely delicious. Some folks wanted to share their story about their diagnosis or their struggle to find delicious gluten-free pastries. Most wanted to place an order for cupcakes or cinnamon rolls, and overnight, I had to figure out how to adequately ship! It was a steep learning curve (and I realized that no matter how many bright orange "FRAGILE" stickers you slap on a box, the ungentle hands of the delivery system don't necessarily heed them).

Four days after the show aired for the first time, I received a phone call from an editor at "Gluten-Free Living" magazine. Kendall told me that she usually catches a few minutes of whatever is on the Food Network as she's unwinding from her day. She often falls asleep to the station. This particular day, however, she heard mention of "gluten-free cupcakes" and sat up straight. Kendall told me it was the first full episode she had seen, and even though I ultimately came in runner up (losing to Brenda's very sleek and elegant sleigh display in the final round), Kendall was impressed. In our phone call, she mentioned that I had inspired the idea of an article called "Cupcakes Coast to Coast," and asked if I would be willing to be interviewed. I welcomed the idea, mostly because I have long felt like an ambassador for the gluten-free world, wanting to show people a little that gluten-free can be delicious. And it can be the start of a vibrant and healthy life.

More than Cupcakes, Just Awesome Gluten-free Desserts

HanantaschenI happened to be featured in the article next to some very well-known and high-profile gluten-free bakers. In particular, Elana Amsterdam (from Elana's Kitchen and author of "The Almond Flour Cookbook") and Erin McKenna (owner of Babycakes Bakery in NYC and LA), both of whom have cookbooks published by Ten Speed Press (an imprint of Random House). In the article, I mentioned that I was compiling a cookbook of gluten-free desserts, not just cupcakes, but also including tiramisu, cannoli, muffins, scones, cakes, pies, tarts and cookies. My cookbook isn't vegan, and it isn't grain-free/paleo/primal. It is simply awesome desserts and pastries that just happen to be made with gluten-free ingredients. Apparently, my Ten Speed editor Lisa Westmoreland was following up on the two published authors and liked what I had to say in my interview. She sent me an email, opening the dialog to begin working together.

Decisions, Luck, & More Decisions

Raspberry Linzertorte Bars (Chapter 4)

Now, let me be frank. I hadn't considered trying to hook up with an established publishing house, mostly because, from what I hear, editors don't really look at authors unless those authors have an agent. At the time, I was still agentless. And agents prefer to only take on clients who have a proven track record for being able to make things happen. So it's difficult to land an agent without already having published, and it's difficult to get interest from an editor unless you have an agent. I happened to get lucky and be in the right place at the right time. But Lisa was very nice, and walked me through the process of writing a proposal (54 pages long!) about exactly what my book would cover. And my mentor Laura B Russell (another Ten Speed author) has published many books and coached me on what to include in my proposal.

The Hard Work to Make it Easy - for Everyone

Classic Cream PuffsIt took me 3 months to write and polish that proposal (submitted July 4th, 2011), and even though I had most of the recipes written at that point, it took me another 11 months to write the manuscript and have non-pastry chefs (teenagers, men, and cooks who adamantly stay away from baking) repeatedly test out each recipe. I wanted them to be as straightforward as possible, making it as easy to replicate my results as can be. Each recipe of the 7 chapters is marked according to ease of preparation ("Easy" for the things ANYONE could follow, even if they only skim over the directions; "Intermediate" for the recipes that have a few more steps and require you to slow down a bit; "Advanced" for techniques that are very familiar to professional pastry chefs but may be a little more intimidating for home bakers). Mostly, I want this book to be accessible. It can be intimidating to bake gluten-free, especially if you're new to the different flours and ingredients. I wanted to simplify this as much as possible. Each recipe is given in the traditional volume measurements that most home bakers are familiar with (such as 1/3 cup, 2 tablespoons), but since it is always more accurate to measure by weight, I also give the weights in grams. This way, someone in Australia who is used to the metric system could still use these recipes. A home baker here in the States who happens to be allergic to millet flour would know exactly how much of an alternative ingredient to substitute (because a cup of say, tapioca starch or sweet white right flour does NOT equal a cup of millet flour).

Final Manuscript & Book Tour!

I turned in the "final" version of my manuscript on June 30th, 2012 (just days after my fourth appearance on "Cupcake Wars"). There is still some fine-tuning and polishing that I'm doing, and just last week, we re-shot a few of the photos for recipes in the book. I am very visual, and I only buy cookbooks with gorgeous photography of edible and delectable looking dishes, so I want the photos in my book to look as inviting as possible. I am very proud to say that "Sweet Cravings" will come out on September 10th, and though I don't yet know details, there WILL be a book tour!

Can You Do it All?

My Gluten-free Sisters!

I've often been asked how in the world I managed to compete on Cupcake Wars so many times (with 2 wins!), run the bake shop, write the cookbook AND still have a personal life. The honest answer is that I haven't. My personal life was the first to go: I have let many friendships lapse, and date nights with my husband have gone by the wayside.

I have an amazing team of staff who keep the bake shop humming along (in particular, my managers Jackie Eizik, who was my assistant on Cupcake Wars, Jen Petersmark, Lisa Horness and Carly Sullivan). We bake 17 hours a day, beginning with a midnight shift, and thank goodness I no longer need to be present the entire time the shop is open. And the conferences are things that I probably shouldn't have time for, but I really enjoy. I have made some friends who feel like family and these expos are the only time we see eachother. It's a lot like summer camp friends who actually stay in touch. We bond over good food (and food we can ALL eat, as each and every one of us is gluten-intolerant), and email, text and talk during the months in between conferences. And though the show hours are long and grueling, knowing that I'll be having dinner with my sisters makes it all worth it.

Secrets: Almost Losing it All

Being passionate about what you're doing makes it all worth it, but there are indeed sacrifices along the way. Most people don't know this, but in the very early days, before I had my retail location, my husband Jason was out of work and looking for his place to land. We couldn't keep the mortgage with the paycheck from my restaurant job and we wiped out our savings and my 401K trying. Eventually, we decided to put what little money we had left into the bake shop and while we were building the brick and mortar storefront, we lost the house that we had owned for 8 years, and had to move into Jason's dad's house. Every penny I earned from the business went back into the business.

Things Get Better!

My New Mixes!Along the way, Jason found a great job, and eventually bought the practice. The bake shop was immediately busy and I scrambled to hire the right employees. I went back on "Cupcake Wars" (and again and again). My new line of gluten-free cake and cupcake mixes has come out, too!  The mixes use the actual recipes that I won "Cupcake Wars" with: The Vanilla mix was used for the Spicy Peach Bellini, NY Cheesecake and the Coffee & Doughnuts cupcakes; the Snickerdoodle mix was used for the Chai Spice and Apple Fritter cupcakes; the Chocolate mix for Chocolate Hazelnut, the Dark Chocolate Delight and the Ding Dong cupcakes). And now my book!

I do have regrets along the way (if only I knew then what I know now!), but my job is never one of them. Everything that has happened has been for the best, and I am truly excited to see where things go from here!

More Articles About Kyra on TenderFoodie

2011:  My Chat w/ Crave - the First Gluten-free Baker to Win Cupcake Wars

Behind the Scenes of Cupcake Wars with Kyra Bussanich

About the Author, Kyra Bussanich

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

PHOTO COURTESY OF EMILIANA ORGANIC & BIODYNAMIC VINEYARDS

I hear you. You might be sick and tired of people saying, organic this or non-GMO that. Or how pesticides are killing the honeybees, getting in our livers, and causing cancers, autoimmune diseases, and autism.

But it's true, it's happening, and we need to do something about it. So now I’m about to mention something that you may have never heard before:  a farming practice called biodynamics.  

The practice is entirely fascinating, and takes organic farming to a whole new level.  The essence of biodynamics is that the As seen in Women's Lifestyle Magazine, April 2013 Editionfarm is not just a farm. It’s an organism that is completely self-sustaining, producing its own animal feed and manure, and supports a diverse ecosystem of predator, prey, bird and insect populations. Much like oriental medicine sees the human body as a holistic system, biodynamic farming views plant or animal disease as a symptom of an imbalance in the whole farm, not a single problem to be cured with a “drug”.  Get this:  the farm can also be in or out of balance with the cycles of the moon and planets.  

There is a time to reap, and a time to sow. There is a proper balance of soil and rotation of crops. The plants, animals, the soil and even the farmer are all part of the bigger whole. The same cosmic page. On the same, crazy, tree-hugging trip.

Nutty Idea?  Brilliant?  Or Simply Practical?

PHOTO COURTESY OF EMILIANA ORGANIC & BIODYNAMIC VINEYARDS
Before you dismiss biodynamics as a nutty idea, let’s discuss wine.  In 2004, Fortune Magazine put together a panel of wine experts to test the claims of biodynamic wines. The test was blind, so they had no idea what they were testing. They found that the biodynamic mix of homeopathy, astrology and organic grape growing, produces a better product than regular ‘ole grape growing does. 

Here’s an excerpt from that article:

“Out of ten pairs of wines, only one of the conventionally made wines was judged superior to its biodynamic counterpart. Says Doug Frost, a Master of Wine and Master Sommelier: "The biodynamic movement seems like latent '60s acid-trip-inspired lunacy--until you taste the wines." “

~Taken from:  “Moonshine, Part 2: A blind sampling of 20 wines shows that biodynamics works. But how?”

Is there a Better Way?

Austrian philosopher Dr. Rudolf Steiner (1861-1925) is credited as being the founder of biodynamic farming, and inspires a certain amount of controversy because of some of his ideas.  But it leaves one to wonder if he isn’t just another brilliant guy who is bringing us back to the laws of physics that existed long before the modern manipulation of the planet. It also leaves us to wonder how much human disease there would be if we listened a little more to how the earth wants to be treated, rather than try to pound the bugs, plants and animals into submission.

OK. Back to wine. Biodynamic wine is becoming more popular. Experts agree that when you get a truly biodynamic wine, you know that it is made without pesticides or chemical processing, and that you will most likely taste the flavors, smell the aromas, and feel the textures of the area where the grapes are grown, or what they call the “terroir.”

One of my favorite vineyards to watch and learn from has been Emiliana Vineyards in Chile.  They produce biodynamic and organic wines. They post pictures on Facebook that are simply stunning.  They also produce a mighty fine drink that is reasonably priced.  You can find one of their brands, Natura Wine, at different specialty stores in Michigan.  You can read more about them at:  http://www.emiliana.cl/organic-biodynamic/

BI-MOO-DYNAMICS

PHOTO COURTESY OF EMILANA ORGANIC & BIODYNAMIC VINEYARDS
Another area where biodynamics is practiced is in raising cattle. I had the opportunity to speak to La Cense Beef in Montana last year and to learn a ton about grass fed meat, as well as organic and biodynamic farming. More on this later, too. In the meantime, you can learn more about La Cense here:  http://www.lacensebeef.com.

Biodynamic winemakers and farmers are true artists that help bring out the most wonderful subtle, sumptuous flavors.  Flavor brings us so much joy when we drink and eat.  Joy, my friends, is essential to life and health.

About the Author

Owner of Blue Pearl Strategies, Elisabeth is also The Tender Foodie. She started this blog and The Tender Palate, to help those food allergies and sensitivities.

PHOTOGRAPH BY JEFF HAGE, GREEN FROG PHOTO

Once a most fashionable, on the go treat, the muffin has become the ugly stepsister to the flashier, sweeter, more complex cupcake. At one time, however, muffins were so sexy that they sold them without the bottoms. A “stud muffin” was popular slang for a hot guy, and more recently (and more intimately), a “muffin” was a cutesy way to talk dirty about our lady parts.

Now, the top of this cup-sized bread has become the rather undesirable bulge that hangs over our jeans. What has happened to the muffin?

A WEE CAKEY HISTORY

The muffin has been around for centuries with only a few key pivots in its culinary transformation, despite its colorful cultural As seen in Women's Lifestyle Magazine's March 2013 editionreferences. The English muffin dates back to the 10th century in Wales, and is a small, flat, yeast-raised bread that is cooked on a hot griddle. It began as a servants’ food of leftover bread, biscuit dough and mashed potatoes.  When the aristocracy tasted the English muffin, it became a popular teatime bite. In the 18th century, street vendors called “muffin men” put tins on their heads, or wooden trays around their necks, rang bells, and sold these nooks and crannies on the streets.

The American muffin appears closer to the 18th century, and is more of a quick bread made from a batter, rather than dough like the English version. American muffins were also a way to turn leftover bread, fruits, even meats into a tasty treat.

So, what is the difference between a muffin and a cupcake? Gluten-free Pastry Chef Kyra Bussanich says that cupcakes get their flash from the higher ratio of sugar to flour, and because of the creaming method of whipping the butter (or fat) until its light, and then adding in the sugar, and then the eggs, and then finally adding the flour. This method creates a tender cake crumb after baking.

On the other hand, muffin batter usually starts with the dry ingredients mixed in one bowl, and then the wet ingredients mixed together in a separate bowl before combining with the hands or spoon. This method creates a bread-like texture.

PALEO:  HEAR MUFFIN ROAR

Modern food allergies present new culinary challenges for the muffin, but I predict a muffin comeback. With over 20 million people developing gluten sensitivity and cross-reacting to different grains, people aren’t just going gluten-free, they are going GRAIN-free! This throwback to hunter-gatherer style eating is forcing yet another chapter in muffin history. The Paleo muffin. Now what could be sexier than a muffin in a loincloth?

One of the most popular flours to use in this Paleo diet is coconut flour. Here are a few tips on using coconut flour, and try this recipe for some yummy, grain-free muffins.

COCONUT CREAM MUFFINS

PREPARE

Preheat oven to 350 degrees F.
Line a muffin tin with 12 muffin cups or heavily grease with coconut oil

Yield:  12 muffins
Gluten-free, Dairy-free, Soy-Free
 

INGREDIENTS

1 c. coconut flour (do not pack)

3/4 c. unsweetened coconut flakes

1/2 tsp. sea salt
1/2 c. coconut oil (melted, but not hot)

6 eggs (whisked)

15 oz. can of Thai East Organic Coconut Milk (with the coconut fat in the can mixed in to make the cream)

1/2 c. honey

1 tsp. gluten-free vanilla

1 c. chocolate chunks from Enjoy Life Foods (or chips, or mini-chips, or whole, raw cranberries)

COMBINE

In a large bowl, whisk together the coconut flour, salt, and coconut flakes, getting out any lumps that might remain. It is a good practice to sift the flour before you measure it, so no lumps or packed flour can throw off the recipe. In another med/large bowl whisk the eggs, then add in the coconut oil, honey, coconut cream, and vanilla.  Slowly add in the coconut flour mixture to the egg mixture until well-combined.  It will be a thick batter.  Add in 1 cup of chocolate chunks or whole, raw cranberries.

BAKE

Place muffin cups into a muffin tin, or grease the tin well with coconut oil. This is a sticky, absorbent flour, so regular oil will get sucked into the batter and away from the tin. Spoon the batter into the prepared muffin tin so that each cup is evenly full.  Bake at 350 degrees F. for about 30 min., or until the tops of the muffins are slightly brown and just firm to the touch. Do not overbake.

Enjoy!

About Elisabeth

Owner of Blue Pearl Strategies, Elisabeth is also The Tender Foodie. She started this blog and The Tender Palate, to help those food allergies and sensitivities.

Roasted Radishes sauteed with Fiddlehead Ferns

RECIPE COURTESY OF CHEF TINA MARIE GREEN of KISSING ROCK KITCHENS

Radishes bring back many childhood memories of my first garden. My dad was in charge of the corn, the beans and most of the garden, but I was, for some reason, in charge of the radishes.  Seeing this recipe by Chef Tina Marie Green brings me back to those days where I planted seeds and saw the miracle of the radish, and realized the power of nature.  It felt magical to plant a seed with my own two hands and watch this thing, this food, appear out of the dirt, and grow.

Radishes are also very good for you.  They support the stomach, urinary and digestive processes and the detoxification of the liver, and are so tasty when roasted.

Recipe

Preheat oven to 425 degrees

Ingredients

3 pounds Radishes, (Watermelon radishes, if available)
Extra Virgin Olive Oil – a Tablespoon or so
Sea salt

Method

Clean the radishes and cut them into quarters lengthwise. Place in a bowl and sprinkle lightly with the olive oil---just enough to each one a light covering. Place on their sides on a foil lined baking sheet and sprinkle lightly with the sea salt. Roast for approximately 20 minutes, depending upon size. When checking the radishes, look for a roasted side, a little soft but crispy on the inside. Taste to check!

Serve

Serve the roasted radishes warm and by themselves, or toss them with fiddlehead ferns!

Find Kissing Rock Kitchens

Kissing Rock Kitchens                             
www.kissingrockkitchens.com
616.987.9597

RECIPE COURTESY OF CHEF TINA MARIE GREEN of KISSING ROCK KITCHENS

Fiddlehead ferns are the fronds of specific types of edible ferns. Usually, it is the ostrich ferns that grow in the northeast U.S. that find their way into fiddlehead dishes.  The flavor is a bit grassy, a little nutty, and even a little artichokey. They are a bit like asparagus, actually.  Look for them in spring (usually the first 3 weeks in May) at your farmers' markets and some grocery stores, like Whole Foods.  Not all ferns are edible (some are toxic) even though they look alike, so don't forage, unless you have a true expert with you.

This simple recipe from Kissing Rock Kitchens is a tasty way to experience these little fairy-like treats.  If you would like to learn more about them, here is a great post from VeganYumYum.com on fiddleheads.

Ingredients

1 lb. fiddlehead ferns

6 garlic cloves, peeled and finely minced

4 or more tablespoons of chopped fresh herbs (such as basil, parsley, thyme, lovage)

Combination of olive oil and coconut oil (if you are not allergic to dairy, you can use butter or ghee)

Combine

Wash the fiddleheads, removing any fuzz found in the “curl” of the fiddlehead (easily done by running a finger gently through the curl or simply rinsing with plenty of water). Pat dry. This will help the fiddleheads to saute more appropriately.

In a large skillet, heat your oil/ghee, until hot and add the fiddleheads and garlic cloves. Cook over medium heat, stirring occasionally, until the fiddleheads are soft with just a hint of crispness left to them. I simply keep taking one out and eating it to find out if they were done. I don’t like them overly crisp, as I feel they are not as flavorable but when they are well cooked and tender, they are delicious!

Serve

In the last minute or two, add the herbs, salt and pepper to taste, and then serve while hot.  You can toss these with roasted radishes to make a wonderful warm salad!

Find Kissing Rock Kitchens

Kissing Rock Kitchens                             
www.kissingrockkitchens.com
616.987.9597

BY GUEST BLOGGER, BROOKE KAUFMAN, CNC

Probiotic foods are a key part of the GAPS diet. They can be dairy-based (homemade yoghurt, whey, kefir or sour cream) or vegetable-based, like sauerkraut or other fermented vegetables. The fermented vegetable juices not only provide beneficial bacteria, but also help to restore stomach acid levels to normal. For those who can tolerate dairy, these homemade raw dairy products contain lactic acid and other substances that soothe and strengthen the gut lining.

Digestive Tract Support

Long-established in health research is the role of cabbage juice in helping heal stomach ulcers (called peptic ulcers), but more recent studies on cabbage have looked at the overall health benefits of this food for the stomach and digestive tract as a whole. Present-day studies make it clear that cabbage contains a variety of nutrients of potential benefit to our stomach and intestinal linings. These nutrients include glucosinolates (and the anti-inflammatory isothiocyanates or ITCs made from them) which regulate bacterial populations of Helicobacter pylori in the stomach. Cabbage juice also contains antioxidant polyphenols, and the amino acid-like substance called glutamine, which helps to soothe the inflamed tissues.

History

Cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head. It is thought that wild cabbage was brought to Europe around 600 B.C. by groups of Celtic wanderers. It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions.

While it's unclear when and where the headed cabbage that we know today was developed, cultivation of cabbage spread across northern Europe into Germany, Poland and Russia, where it became a very popular vegetable in local food cultures. The Italians are credited with developing the Savoy cabbage. Russia, Poland, China and Japan are a few of the leading producers of cabbage today.

Sauerkraut, a dish made from fermented cabbage, has a colorful legacy. Dutch sailors consumed it during extended exploration voyages to prevent scurvy. Early German settlers introduced cabbage and the traditional sauerkraut recipes were introduced into the United States. As a result of this affiliation, German soldiers, and people of German descent were often referred to as "krauts."

Fermented Cabbage with Beets, Carrots and Ginger

INGREDIENTS

1/3 of a medium-sized red or green cabbage, cut into 2-inch wedges
3 large carrots, whole
2 medium red beets, cut into 2-inch pieces
2 to 3-inch piece of ginger, grated or minced
1/2 of a lemon, juiced
1 to 3 teaspoons sea salt, to taste
1/4 teaspoon red chili flakes
1 quart jar

INSTRUCTIONS

1. With the grating blade inserted into food processor, grate cabbage, carrots and beets. You can also grate these vegetables by hand or chop. Combine in a large bowl with ginger.

2. Sprinkle salt, chili flakes and lemon juice. Mix and massage well with your hands to release some of the liquid. The mixture should be quite wet and you should quickly see a good amount of liquid pool in the bottom of the bowl. Taste and add salt, if necessary.

3. Transfer a couple handfuls of the mixture into the jar and push down with your fist to remove all air pockets. Keep pressing handfuls of the mixture into the jar until it is about 3 inches from the top. Wipe the inside of the jar’s neck with a paper towel.

4. Take a smaller bottle that will fit into the mouth of the jar. Fill it with water and cap it. Press the smaller jar into larger jar.
When pressed down, the vegetables should be completely submerged under the liquid. Then, take a cloth towel and drape it over the jar and secure with a rubber band. The napkin does two things - keeps out fruit flies and other unwanted critters and keeps out unwanted light.

5. Set the jar in a saucer, small bowl or pan to catch any juices that may overflow. Keep in a dark place such as a cupboard at room temperature. The time it takes to ferment will depend on what room temperature is. It will slowly ferment in cool temperatures and quickly ferment in warm. Taste it after 2-3 days if  it’s between 60º-70º F, or up to a week if colder. Taste sooner if over 70ºF.

6. When you like the taste, transfer the jar to a refrigerator to slow down the fermenting. This will keep in the refrigerator for up to 2-3 months.

Makes about a quart.


NOTES:

Alternatively, you could ferment this with the lid on. First, wipe the inside of the neck with a clean paper towel. Take a leaf or two of the cabbage and roll it up. Cut the rolls to fit into the remaining space in jar. Loosely screw on a lid.

If you see a grey layer on top, scrape the top layer off. The rest is still good to eat. Always trust your nose and your eyes. If it smells off or looks slimy, toss it. Good ferments should have a fresh and acidic aroma.

Grating the veggies breaks down the cell walls a bit more than simply chopping, so they will release liquid more quickly. You won’t need to massage the vegetables very much. The smaller size allows you to pack a bit more vegetable tightly into the jar and also gives the ferment a more delicate chew.

To learn more about sauerkraut: http://www.nourishingtreasures.com/index.php/2012/05/15/the-science-behind-sauerkraut-fermentation/

About the Author

Brooke Kaufman is a Certified Holistic Nutrition Consultant who creates customized meal plans for her clients with multiple food allergies and intolerances, and for those who are on the GAPS diet. She enjoys helping people eat nourishing food that is easy to prepare and tastes delicious. She believes that having food allergies and intolerances can be a positive challenge that inspires creativity, and brings a higher level of awareness when it comes to what you put in your body. Brooke believes that when we deeply nourish ourselves inside and out, we can attain optimal health…which includes healing our damaged and inflamed digestive systems.

Brooke received her nutrition education at Bauman College, and has learned through her own personal experience with food intolerances, she also works as a cleanse coach for Cleanse Organic, a 28-day, guided whole food based cleansing program.

Find her at:  Balance Within Nutrition

Melanie Potock, MA, CCC-SLP

Well, look who's on the carpet at ABC's The Chew?  Tender Palate guest blogger and kid feeding expert Melanie Potock of My Munch Bug! 

Tune in tomorrow, Friday, February 22, 2013 at 1PM E, and 12pm P & C.

Melanie gets to try an Oscar party dish prepared by Daphne Oz and Michael Simon (a secret crush of mine) and Mel’s daughter Carly gets expert fashion and style tips from celebrity fashion hair & make up experts Carmindy and Ted.