Summer Potato Salad

We don't eat much pasta, grains or bread in the summer months. Summer spells potato salad. Take a look at these ADORABLE BABY POTATOES! 


We eat a lot of salad here. Shopping at the local organic farmers market over the last few years has helped open my mind - and my stomach to lots of new veggies and kept us keeping it fresh by following what's available by season. There has been a lot of asparagus, strawberries and rhubarb on our plates over the last months. I'm looking forward to moving into summer tomatoes so we can start using more of the basil that's taken off in our patio garden.

Potato salad is a great side for the BBQ, handy for the potluck - and always safer when you skip the mayo found in many classic recipes. Here are two of our current summer favourites:

Green Potato Salad (image at top of post)

3 tbsp salt cured capers

lots of chopped fresh parsley & basil

3 green onions chopped

1/4 cup freshly grated parmeggiano cheese

dash of olive oil and vinegar (white/red wine or balsamic)

salt & pepper

about 1 lb of the tiniest organic potatoes you can find

Pesto & Corn Potato Salad

1/4 cup fresh pesto (read labels on store bought pesto!)

1/2 cup or more corn cut from roasted cobs 

fresh basil leaves 

salt & pepper

about 1lb baby potatoes 

In both recipes, cook the potatoes in salted boiling water with skins on until tender. If potatoes are of varying sizes, cut the larger ones to the same size as the smaller ones so that they cook evenly. Drain and toss with other ingredients. So easy! Both of these keep well for a few days in the fridge, so make extra for the hot days when you don't feel like cooking!

Breakfast rut. Gluten-free start to the day.

the new juicer in action

It's no secret that breakfast is one of the most gluten-laden meals of most people's day. Cereal, toast, a bagel or muffin on the run.  A healthy, fast, gluten-free breakfast requires some planning if you want to have more than a banana.

There are plenty of gluten free cereals on the market these days. Most are just as chock full of sugar as the "regular" cereals  - and sometimes even more. While I've got an insanely sweet tooth - I'd rather not start my day with what equates to cookies floating in milk. Thanks to the growing gluten-free market we can also find a growing selection off waffles, bagels, muffins, cinnamon buns... you name it. The challenge is finding a HEALTHY choice.

I hate to admit that I've been on a bit of a bread binge of late. That huge shipment of free Udi's products certainly didn't help! I told myself that if you slathered gf toast or bagels in almond butter it was moderately healthy. I know I can do better.

hot rice cereal with raisins, walnuts and cinnamon

When I'm taking better care of myself, my winter breakfast has been Bob's Red Mill hot rice cereal. I also have a very simple cold or warm cereal in the form of plain buckwheat, millet or quinoa with soy or rice milk, sprinkled with raisins, walnuts and garam masala. This is very healthy, easy, and great use for leftover grains. It's delicious, and higher in protein than rice - but like anything, after a while I need a change.

Buckwheat with organic raisins, walnuts, garam masals and rice milk

 
Bill likes fruit and yogurt. I'm more of a veggie person than a fruit person. Truth be told, I like my sweet in the form of chocolate. Fruit and yogurt work for me when it's too hot to think of stirring hot rice cereal - or cooking up grains for future breakfasts. It's also a good option for road trips or when staying away from home.

chickpea flour muffins are high in protein and fibre

Once in awhile I'll bake some super healthy gf muffins made with chickpea flour, eggs, bananas, walnuts and lots of spices. These are handy for breakfast on the run - or to take with you when staying away from home. I like to keep a decent stash in the freezer. Keeping them healthier vs sweet means I won't be inclined to snack on them when I'm craving cookies.

When I'm trying to curb the toast habit, those are my typical "go to" breakfast items. Thanks to my friend Pina - I'm finally giving juice a try. Spinach, strawberries, fennel and pumpkin seeds would not normally add up to breakfast in my mind - but WOW! My first attempt with the Nutribullet was a winner. This is not an endorsement for the tool - in fact I had to go out to buy it twice, because the motor went up in smoke on the first one I bought. Number two seems to be a better piece of equipment.

Here's to day one!

I like the idea of having a carb-free breakfast - and incorporating protein in the form of nuts and seeds. Like anyone starting out on a new diet regime - time will tell, but this week I'm pretty pumped about what I'm hoping will be a breakfast makeover. 

I've never eaten this much fruit before - bananas, nectarines, berries, greens and seeds all blend together really well - no need for milk ingredients or milk substitutes, so perfect for people who are lactose intolerant too. Admittedly, pretty hard core healthy - and not for everybody.

If you'd like to read more about my super-easy muffin recipes see link HERE and HERE. I've posted about my quinoa breakfast HERE - and buckwheat HERE. 

I figure if you start the day healthy, you'll feel better about having fries for lunch :)

New York, Anna & the gluten-free adventure

My cousin Anna and I have been writing to each other from distant lands for more than 20 years.  Our mothers are sisters who both left England in the 1960's and head in very different directions. Anna's mum emigrated to Australia and my mum came to Canada. Last week we met for the very first time in New York City. Within minutes of meeting our pen pal status was elevated to great friends. 

Anna was a serious trooper when it came to trekking around the city to try famed gluten-free bakeries. Being a vegetarian she was quite empathetic to how restaurants were chosen, and was open to shopping in the Chelsea Market near our guest house (where we had a kitchenette) so that we could have some fresh foods at home and to pack for days of hiking the cityscape. A new adventurous food friend - this was sheer bliss!

First stop: Tulu's Bakery. I've linked all of the names of the establishments to their websites so that you can find out what you need. 

 

Despite the late hour, Tu-lu's door was constantly swinging open with people coming in for an end of day cupcake fix. 

We met a bloke named Benny here - who referred to himself as a "Glutard", much to Anna's amusement.  When she asked if he'd been to La Risotteria he was quick to share he'd been picked up not once but twice, by girls who were looking for a gluten-free boy toy. When we left, Anna wondered aloud if this might be Benny's best selling point.  

On to the grub - I ordered the cinnamon coffee cake loaf, a brownie and a chocolate cupcake. Anna opted for a selection of mini cupcakes (image above). In an unusual state of self control we actually made it back to our hotel with our loot in tow.  That loaf was gobbled up for breakfast the next morning with tea. We conferred that Tu-lu's had been worth the trek.

Babycakes is probably the most famous of the gluten-free bakeries in NYC. The owner Erin, has been on many TV shows and has published a beautiful cookbook. On our last night we made this our pilgrimage. 

  

Yowza. I just didn't know where to start! While this bakery is known for their cupcakes - I thought I'd try a donut and a madeleine as I'd never had either before. Worth. Every. Penny. Can't believe I showed such self control.. and a part of me is relieved that this place isn't too close or I'd be needing to run more often!        

One of the best things about food - is how it bonds us. In our gleeful perusal of goodies we got to know Hanna, who sat in the window enjoying a cupcake. Hanna kindly offered up a couple of her favourite gluten-free restaurants in the city. As our NYC visit was winding down, we didn't get a chance to try them this time - but I've linked to Nizza and Fiorello so that you can check them out. 

 

We ate at La Risotteria, which is without a doubt a "must do". According to Benny - you might even get a date out of it! This was my third visit to the establishment, and I can't imagine a trip to NYC without a stop here. Even Anna commented that her risotto was the best she'd ever eaten. I normally opt for pizza, but this round had the spinach and sausage risotto. SO GOOD!

There is something incredible about arriving at a restaurant where gluten-free bread sticks are greeting you! This place only seats 20 and doesn't take reservations, so unless you are willing to hang out for a bit - I recommend you go early. A special thanks to my Auntie Thea for treating us to this special night out on the town! 

Finally, a shout out to Benny's Burritos (nope, not the same Benny)...where we had yummy Mexican food - notations on the menu clarified the gluten-free factor, and there was a huge selection. The place is packed in the evenings (a good sign) so we did lunch. Bill and I have eaten here on previous visits and I always have a hugely satisfying meal. 

Looking forward to checking out Hanna's suggestions on our next visit to NYC.... but will miss having my dear cousin, the lovely Sunshine Anna by my side. 

If you're heading to NYC anytime soon be sure to bookmark this post. If you have other great options to share - please do so in the comments or on this blog's Facebook fan page HERE. If you come from a place where gf treats are hard to find... I recommend that you bring an extra suitcase to cart home some goodies... and bring some stretchy pants for the ride home :)

 

Giveaway: Win a set of gluten-free greeting cards

These hand printed greeting cards are perfect for sharing your gluten-free gratitude. What better way to thank a host for a lovely gluten-free meal? A set of six could be yours with a click or two of your mouse and the tiniest bit of luck. 

Simply enter the draw by visiting facebook HERE - and LIKE :)  gluten free gift.

In the meantime, I'm off to New York City for a week - where I'll be sleuthing for gluten-free finds. I'll draw 2 winners on June 9th. If you're not on Facebook, you're also welcome to enter by leaving a comment. Good Luck!!

May is Celiac Awareness Month

Udi's and Glutino spread the word for Celiac Awareness Month

I've never eaten a hot dog bun in my life. If I had one as a toddler, I have no recollection of it. I don't think I'd ever really thought about it before this week - when this incredible shipment arrived at my door.

You can just imagine the little squeals of joy that I made as I unloaded this box of gluten-free goodies onto my kitchen counter. Never thought I'd eat a "toaster pastry" - but that's about to change too. Come to think of it...until today, I'd never eaten a bagel either! 

This is what the good people at Udi's sent to me and a number of other gluten-free bloggers to promote that May is Celiac Awareness Month in North America.

• Udi's Snickerdoodles (gone - delicious)
• Udi's Dark Chocolate Brownie Bites (divine, also gone - I shared a couple)
• Udi's Ancient Grains Granola Bars (wonderfully chewy, and great for on the go)
• Udi's Blueberry Cashew, and Cranberry Granolas (saving)
• Udi's Pizza Crusts (perfect.)
• Udi's Everything and Mighty Bagels (fantastic! see photo below)
• Udi's Hamburger & Hotdog Buns (can't wait to eat a sausage on a bun!!)
• Udi's White Sandwich & Cinnamon Raisin Breads (great staples)
  
• Glutino Pretzels (saving)
• Glutino Bagel Chips (light and crunchy - enjoyed with soup)
• Glutino Toaster Pasteries (yummy)

I've often referred to the fact that I've been on this diet for a very long time - almost 42 years now. Celiac used to be a word that would get nothing but funny looks and would require lots of awkward explanation. Today, most people just nod. We've come a long way. This is in part due to the good works of associations, but also because there are more and more people getting a solid diagnosis. People who suffered for years without knowing why are finally getting biopsies, accepting the facts and learning to adapt to a new diet.

This intense market growth opens up the way for manufacturers to be in a position to offer better food, more variety in products and distribute it widely. Newly diagnosed celiac patients can ease into this diet today because companies like Udi's are replicating the foods one might miss on a "restricted" diet. You can visit their website HERE.

Udi's bagel... you wouldn't have to be gluten-free to appreciate it

In 1976 you could order special bread that came in from the UK in a TIN. Today, there are gluten-free products readily available to you that are so good, you may need to hide them in the cupboard...so that the rest of the family doesn't eat them first. 

gluten-free felafel... it's super easy, delicious and good for you!!

felafel - gluten free and delicious!!

My friend Doug shared a version of this recipe with me years ago. I was shocked at how easy (and cheap!) it is to make your own felafel at home. This traditional recipe is naturally gluten free, but you'd be hard pressed to find a box of mix in a grocery store that does not include wheat. (One exception is the Australian brand Orgran). This version below will cost less than a dollar and would easily feed 4. An excellent vegetarian option as it's high in protein (not to mention fibre!).  

You do need a food processor - and to plan one day in advance to soak the beans.

Ingredients:

3/4 cup dried fava (broad) beans

3/4 cup dried chick peas (garbanzo beans) 

1 small onion chopped

3 cloves garlic chopped

generous pinch cayenne pepper

3 tsp ground cumin

1/4 cup chopped fresh coriander

1 heaping tsp salt

oil for frying

Soak beans overnight in lots of water. Drain and rinse thoroughly. Grind raw soaked beans in the food processor with onion and garlic until finely minced and stir in cumin, salt, cayenne and coriander. Give it another good whirl in the processor to break down the greens. The consistency should be a thick granular paste. Make into patties a little smaller than the size of a flattened golf ball. 

Let sit for 30 minutes. You can make balls - but will need more oil to fry them in. The flatter versions will cook through evenly in much shallower oil. After they have rested for 30 minutes, fry in batches in a large skillet. Test one first to make sure that the oil is adequately hot (you want it to sizzle). Flip after about 3 minutes - or when golden brown and crispy looking. Cook another 3 minutes or so. Keep batches warm in the oven on a plate with paper towel to soak up any excess oil. 

You can serve these many ways - with rice, a gluten free rice wrap, with quinoa.... but last night we had them with a simple spinach salad, carrot salad, sliced tomatoes and avocado. I happened to have some tahini (sesame paste) which made a nice accompaniment. This recipe made 24 felafel - plenty of leftovers for lunch this week!

Super Simple Carrot Salad:

(amounts depend on how many carrots you want to grate!)

grated organic carrots

diced red onion to taste

sprinkle of celery seed to taste

drizzle of olive oil & apple cider vinegar to taste.

Final note: while many felafel vendors do make gluten-free felafel - many also include some wheat flour to help hold them together... OR fry other gluten-laden items in their fryer. Gluten is in no way necessary to make these work - but, as always, I implore you to ask before you order out. Once you try making these  - you'll discover how easy it is to have this great dish safely at home.

gluten-free birthday party - let them eat cake!

My super talented cousin Moya made this cake for her birthday earlier this month. She's clearly an ace with the fondant icing, and sent it to me because Hello Kitty always makes her think of me. When I found out it was gluten-free, I had to ask why.

Neither Moya nor anyone in her immediate family needs to avoid gluten, but recently she's hosted some of the most celebrated kiddie parties in Ottawa. What she learned is that a very high ratio of her boys' friends are not eating gluten. Thirty percent to be exact.

Given these stats, she had contacted me looking for cookie recipes. Apparently, parents offered to send their child to the party with their own treats (typically a good defense)... but Moya was determined to make her kids' parties inclusive. The cake would be gf too.

At Seth's 5th birthday, the theme was Star Wars. The cake - a very manly looking Millenium Falcon. She tells me that the cake was such a hit (not just cool - but tasty too) that she decide to make her own cake (see the much girlier version at the top of this post) with the same gluten-free recipe. You can find that recipe by clicking HERE.

When you are a little kid (or a big one for that matter), not being able to participate in ceremonial food is even harder than avoiding the day to day stuff. Ceremonial food - like birthday cake is a very emotional time (complete with fire and wish-making no less!). Watching, but not partaking, particularly as a kid can feel very alienating within the tribal atmosphere. Kudos to my cousin Moya who has always been as sensitive to the hearts of those around her - as she is to their stomachs. 

Cause marketing campaign supports advocacy for safe food.

The Right to Safe Food is a program involving the Canadian Celiac Association to make sure that everyone with a medical need for gluten-free food can get it. The program was born of reports from many members who were not able to get safe, gluten-free food when they were being fed by various institutions, including senior’s residences, nursing homes, hospitals, day care centers, school and business cafeterias, and university and college residences. You can read more on the Canadian Celiac Association site HERE.  

May is Celiac Disease Awareness month in Canada. Turtle Jack’s 14 participating restaurants and the Canadian Celiac Association will jointly host a fundraiser to raise money for the Right to Safe Food Program.

Each Monday this May, people will be encouraged to dine at participating Turtle Jack’s restaurants to support this important work. Customers will use coupons to indicate their support of the fundraiser and the restaurant will donate 25% of each bill to the Right to Safe Food Program. 

Turtle Jack’s restaurants have worked with members of the Canadian Celiac Association to implement procedures to educate their staff and managers on the intricacies of preparing and serving gluten-free food. A new gluten-free menu has been launched. These efforts have created a safe place to dine for those with celiac disease.

Visit the Celiac Association website HERE to download the coupon and find other links related to this campaign. 

We are seeing a lot more gluten-free options on menus - and certainly on store shelves. I particularly like this program because they've taken the time to learn more about what it really means to be gluten free for someone who must adhere to the diet for medical reasons.

I am also promoting this program because I believe that we vote with our wallets. Celiac groups around the world can benefit from this type of cause related marketing program. Good for business.... and good for us!

www.claudinecrangle.com

The French word for bread is PAIN.

Buckwheat crackers from euro-nat

Carol brought these Pain des fleurs Organic Buckwheat Crispbread crackers over to our place last weekend. Their arrival brought a huge smile to my face. The first time I'd tried this line of products was in Paris a few years ago. I'd found them in a health food shop around the corner from the apartment we rented. Perhaps they weren't as appetizing to look at as the baguettes displayed in baskets everywhere... but they did the job and made an excellent accompaniment to all of the phenomenal cheese I gorged on.

Upon my return, I did see this product line now and again on store shelves here in Canada, but could never pull the trigger. It have a hard time wrapping my mind around almost $7 for a box of crackers when I'm not on vacation.

2 pks of 12 crackers per box

Boy am I glad Carol is not as frugal as I am! I'd forgotten how delicious they are - AND they have one ingredient: organic buckwheat. That's it. They have a quiet toasted, nutty flavour that would go with lots of things. Added bonus: all of 20 calories per piece - and they are the size of a slice of gluten-free bread!

In short, if you are looking for something to break up the monotony of rice crackers, or avoid the high fat content and not so healthy ingredients found in most other gf cracker options - I'd break the bank and treat yourself to a box of Le Pain des fleurs. Despite the name, they bring no pain - and if you eat an entire box, no harm done to your waistline or your health. These crispbreads are also available in quinoa or chestnut. All gluten-free and organic. You can find their website HERE.

Life Without Bread

Two weeks without bread - hardly a feat. For years I gave up on the staple altogether. In part because gluten-free bread was quite hard to find. When you did, it tasted AWFUL and frankly, I couldn't afford $5 a loaf when I moved out on my own over 20 years ago.

Today, the bread is greatly improved, and because of the insane market growth - you can find it everywhere, for little more than we paid in 1989. Over time it has crept back into my diet.

My two week bread break came as a result of a road trip through western Texas in our VW camper van. Dust and cowboy country. Some days we drove for hours without seeing anything but dirt hills and tumbleweeds. Our cooler was stocked with our regular road trip fare. I don't take gf bread, because it's fussy and usually dreadful without a toaster. You can read what we normally cart on the road HERE. 

While bread is a convenient base for any meal, these road trips remind me to look beyond the little beige squares as a starting point. Rice cakes, corn cakes, lettuce wraps all make fine replacements if a "sandwich" scenario is what you need. Otherwise check out the link above for simple ideas on how to bypass the sandwich mentality all together. Those sandwich bags are good for carting lot of other healthier, cheaper and convenient edibles!

Don't get me wrong. I couldn't be happier that we have excellent bread options to choose from these days. In fact I'd like to give a special shout out to a couple of excellent breads I've recently tried. Glutino Genius is surreal. You can certainly eat it straight from the bag (although it's delicate texture makes it prone to falling apart when you do). Udi's also makes a growing selection of satisfying breads. I think it's worth noting that what helps makes these breads mimic "regular" bread won't hurt you, but isn't that great for you either. I've grown accustomed to keeping my bread intake to a minimum. Mostly in the form of toast for breakfast when I'm in a rush. I still haven't packed a sandwich for lunch in over 30 years... actually, not since my Mum did what she could for me with gluten-free bread in the 1970's before we knew of ingredients like guar, xanthum or cellulose.

I'll save my calories for cookies :). For more on decent gluten-free breads click HERE.

Italian gluten-free pasta - good enough for Italians :)

I've written here about the time I spent living in Italy but I've never written about the gluten-free PASTA. We cooked a lot of it and it was constantly fed to house loads of Italian guests. 

If you've ever eaten with an Italian in Italy, then you know that there are lots of opinions about the pasta. You don't mess with it. Finding a gluten-free pasta that would satisfy these discerning palates was quite a feat.

The pasta that met approval was Le Veneziane. It's made in Italy and distributed widely, but not found in most large retail chains in Canada - when I come across it I snatch it up. My mom seems to find it more often and buys it too. 

This is a corn based pasta, which makes a nice change from our typical brown rice. It also comes in a variety of shapes that you don't often find - like nests of capellini or these tiny little anellini, shown below. 

Italians serve tiny pasta shapes to babies. I like integrating them into soup. Usually a broth, but I recently cooked some up and added it to my lentil soup - which really beefed it up. 

The pasta, which is made of corn flour looks very yellow in the box, but you can see that it cooks up to look exactly the same colour as wheat pasta.

You can contact Le Veneziane via their website HERE to learn where to find their products near you. As always, this is not a paid endorsement. Just sharing my favorite finds. 

You can read more about the small town where I spent a year in Italy HERE along with a post about making polenta :)

convenient gluten free

Convenience is defined as the state of being able to proceed with something with little effort or difficulty. Not a word that most people would associate with following a gluten-free diet. 

Times have changed a great deal, and today you can probably find gf pizza available for delivery in your neighbourhood, along with a selection of restaurants that identify menu selections that are safe for you. We're all very happy to see them. However, there aren't many fast food options available when you're in a dash.

In my youth I ate a lot of fries at fast-food places, convinced that they were a good choice for me (oh, did I mention that I also smoked and thought that a chocolate bar was an excellent meal replacement?). Alas, almost all of the big burger places fry things that we shouldn't eat in the same fryer. I'd avoid, or at the very least seriously limit indulging in those fries today. I've gone into more detail on fries HERE. If you're curious about what is available at the large fast food chains - check out THIS site, which has loads of helpful links.

It comes down to being prepared. We can pack gf energy bars, but also a good old apple or a banana.  My long time favourite has been two rice cakes slathered with almond butter with their faces stuck together so that they can travel in a sandwich bag. You can read more on rice cake sustenance HERE.   

When I've got nothing on me, I'll find yogurt in a convenience store (no spoons? Grab one in the coffee shop next door!). Better than a bag of chips for lunch.You'll find more ideas in a past post on the topic HERE.

I've been thinking about how our cultures idea of "convenience" is unbelievably limited and almost entirely attached to making everybody unhealthy. This is hardly a new thought. Ironically, when we're older we may find that we're healthiest people in the retirement complex simply because we've eaten a lot less mass produced commercial foods full of chemicals and fillers.  


Perhaps fact that I don't leave the house for the day without trail mix in my bag is another gluten-free gift, and frankly, it's pretty darned convenient.

www.claudinecrangle.com  

rice paper spring rolls - refreshingly gluten free!

We've been eating a lot of cooked veggies these days - and I have been craving something fresh. Normally, I'd make spring rolls for a party or a pot luck as they appeal to lots of people and work with many dietary restrictions. Today I made them just for us, to be carted off for lunches on the road over the next few days. They are light, travel well, don't require warming up and keep for a few days tightly wrapped in the fridge. They are easy, but do require a good deal of assembly. Put on some good tunes, get well organized, and it's actually a pretty enjoyable way to spend an hour.

What you need: rice paper wraps (approx 10" diameter).

Salted hot water in a large bowl for soaking. As for the rest of the ingredients, they can be few or they can be many. 

Used in the wraps pictured are lettuce leaves (Boston is my preference - but anything "soft" vs crunchy will do), grated carrot, thinly sliced red and yellow pepper, green onion and LOTS of fresh cilantro (coriander)

Other ideas/variations I've tried include grilled tofu, salted peanuts, basil leaves and or mint leaves  and many Thai recipes include cooked shrimp or chicken.

Prepare your ingredients and put on a plate so that you can easily access everything like an assembly line. Lay a clean dry tea towel on your counter. 

1) Place enough boiled salted water in a bowl big enough to soak the rice paper disks. Place a disk in the water and wait until it softens (seconds). Pull out and gently lay flat on the tea towel. 

2) Put ingredients in middle, being careful not to over stuff. I put the lettuce on the bottom because I find that it helps support the delicate rice paper and keeps sharper items from poking out. 

3) To roll, simple fold up the bottom quarter of the disk. Then fold in the left side corner towards the centre. Tuck in the ingredients tightly (but gently as the paper may rip). Fold the top quarter down. Finish rolling towards the right side. Place seam side down on a platter. Don't be disheartened if your first couple are a bit wonky. I find that it takes me about two before I get the hang of it and make them tight enough. 

Once you are done, place a clean damp cloth, or wet paper towel over the top to keep them moist (not wet). Wrap in plastic wrap to keep them from drying out. When ready to serve, slice them in half. They can be eaten plain, or served with a dipping sauce. I tend to whip something up based on what's in the fridge... you can also purchase ready made plum sauce in the Asian food aisle of your grocery store that is gluten free. Watch for store bought sauces that contain soy sauce as that is very often NOT gf.

Today I combined some gluten-free tamari sauce with some rice vinegar, grated ginger, a spoon of sugar, sprinkle of salt and a good dose of hot pepper sauce.  Another classic is to combine peanut butter, gluten-free soy sauce, lime and water, melting it on the stove to form a dip. I hate shopping for ingredients just for one little dish. I would experiment with what you have on hand.  Essentially you want something sweet/sour/savoury with a hit of spice. When I'm eating these rolls for lunches I just eat them plain - they are like a garden of goodness and they leave me feeling very virtuous... which is justification for a treat later!

invited to dinner - gluten-free preparations

Ian is someone I worked with briefly a few years ago - and we had just recently connected to learn more about what the other was doing on the work front. 

I share this to position the situation aptly. We are not friends. We like what we know about each other, but that isn't a lot. We have a good vibe, and I guess that was enough for Ian's generous invitation to dinner at his home. 

This invitation came by way of email. This means I had a minute to breathe before responding. How would Ian and his new wife (who had never met us) feel about being put to the test in the gluten department? Only one way to find out. 

I wrote back that we would be delighted to join them, but "understood that they may not be up to the gluten-free challenge". I wanted to give them an easy out. Some people don't even like to cook, let alone contend with someone's dietary restrictions. 

Ian graciously responded "gluten-free? No problem!"... He was confident that they could pull it off adding that "they would be careful." How nice is that?

We arrived at their beautiful home, and were greeted by Ian, his gorgeous wife Neri and their uber friendly dog Mozart. Nothing breaks the ice between a group of strangers like an exuberant dog who believes that everyone has come to visit him.

Each dish was gluten-free, and was announced as such in the name of putting me at ease right away. There were gluten-free crackers. A warm baguette on the table... so good that it drew suspicion, leading Ian to show me the bag. Next there was borscht, scallops on a beautifully arranged salad, baked trout topped with peaches and thyme, quinoa salad with plums and fresh green beans. I could hardly move - when a chocolate cake was presented. Gluten free. 

As Ian was plating the cake, Neri returned to the table with a little container of cookies. "Not gluten-free" she says, "These are for me." It turns out that the shop had one gluten-free cake and it was chocolate. Neri, who contends with her own food intolerance, can not eat chocolate. Here I am in her home, eating a cake that she can not eat - so that I can. A strange reversal of roles.

I'm sharing this dining experience, because I think it really touches on the type of celiac situation that can bring some high anxiety - for both the guest - AND the host. I'd say that in this case it all went swimmingly. We learned a lot more about each other, everyone tried new things, we ate very well and are forming a friendship that is based not only on common interests, but more importantly, empathy and trust. I send my thanks to our new friends for this amazing gluten-free gift.