Summer Column 2008

1-      I would like to eat lighter for the summer, but given my gluten-free diet, I don’t know what kind of delicious meals I can make at home.  Do you have any suggestions?Summer is a great time to use fresh veggies to create new and exciting dishes.  Also, many dishes can be eaten cold, or taken to your favorite park for a picnic.  If you want to make pasta salad, a great option is to use brown rice pasta- either penne or fusili, and load it up with organic asparagus, or broccoli and spinach for an extra boost of Vitamin A, K and loads of iron. 

I am a big advocate of taking a Sunday evening and making some dishes that you can freeze in single serving containers so that you have a variety of food that’s already cooked, but you also know all of the ingredients are gluten free because you’ve made them yourself!!

Some great meals that are relatively quick and easy (not to mention delicious) are: veggie lasagna with brown rice pasta, veggie patties made with quinoa and tofu or black beans, which gives you as much protein as a meat or fish option, or a light soup that you can eat with a salad, with homemade croutons of seasoned brown rice bread. 

Another great, quick option is Tempeh and black bean quesadillas.  My clients love them!  Please find the recipe below:  GOOD!

TEMPEH AND BLACK BEAN QUESEDILLAS-Serves 4

1 package soy tempeh (found at Whole Foods or most health stores)

1 package soy or rice cheese- galazy or soya kaas brand, cheddar or mozzarella flavor

4 brown rice tortillas

4 small, organic sweet peppers- red, yellow, orange or a combo

1 small organic onion, chopped

3 organic roma tomatoes, chopped

1 cup cooked organic black beans, or 1 can organic black beans

2 Tbsp extra virgin olive oil

Vegan buttery spread (I use Earth Balance)

1 Tbsp Cumin

1 Tbsp ancho chili pepper

2 tsp paprika

2 tsp sea salt

In a large skillet, heat olive oil on medium high.  Add onions and cook until translucent.  Add peppers, tomatoes, tempeh, cumin, chili pepper, paprika and salt.  Cook for 5 minutes.  Add cooked black beans (if you’re using the canned version, be sure to rinse the beans in cold water to cut down on the sodium).

Heat the skillet on medium high. Lightly cover one side of each tortilla with buttery spread.  Put the buttery side of the tortilla in the skillet.  Add shredded soy cheese and then cover with the tempeh mixture.  Put the other tortilla on top of the tempeh mixture, buttery side up.  Lower the heat to medium. Cook for 3-5 minutes.  Then flip the tortilla over and cook for another 3-5 minutes, or until brown (you might need to use two spatulas to flip the tortilla, depending on how much tempeh you put on top). Cut in half and serve with your favorite salsa, guacamole and/or tofu sour cream.  Happy Eating!

It’s also a wonderful time to start exploring the myriad of salad combinations that can be delicious filing and gluten free.

Spinach and Broccoli Fusili Pasta

This can be eaten hot or as a cold salad- it’s perfect for a picnic!  This dish takes less than 20 minutes to make. Serves 4-6

1 lb. bag organic spinach, washed

1 organic head of broccoli- just the florets chopped

1 package brown rice fusili or penne pasta

3 shallots, chopped (or ½ medium red or white onion)

4 Tablespoons tofu cream cheese

1 cup organic vegetable broth

2 Tbsp. Extra virgin olive oil

Sea salt to taste

1 tsp. ground sage

1 tsp. dill weed

2 tsp. pepper- either black pepper or red pepper flakes

Boil pasta as directed on the package, strain and put aside (*if you want more veggies and less pasta, cook only 3/4 of the box).  In a separate skillet, add olive oil and shallots.  Cook the shallots on medium high for approximately 3 minutes, or until they’re translucent.  Add the broccoli, sage, dill, salt and pepper and cook for an additional 1-2 minutes.  Take the washed spinach and add to the veggies, cooking down until it’s wilted, 2-3 minutes. Then add the broth and cream cheese, stirring until the cream cheese dissolves.  Add the pasta into the sauce and stir until all the pasta is covered.  Serve hot, or refrigerate and eat as a cold salad.  Happy Eating!
2-      I am looking for some good aluminum free deodorants that work during these especially warmer summer months. 

What do you recommend?
Sometimes it’s tough to find a good deodorant that is also going to give you long lasting odor protection and minimize the perspiration (I know I sound like a commercial, but it’s true!).  I have had to test several different natural deodorants to find the right one that works for me.  The brand that I’ve found works the best is the Thai Stick roll on or spray deodorant.  This clear liquid is derived from a crystal and, in my opinion, works just as well as many of the more popular commercial brands.

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