March 23rd, 2018

The Centers for Disease Control and Prevention (CDC) says the restaurant industry isn’t doing enough to protect diners with food allergies.

About 30,000 Americans go to the emergency room annually, and cause 150 to 200 deaths a year.

To investigate what’s going on, the CDC interviewed personnel from 278 restaurants across the U.S. about their food allergy practices. Only 44 percent of managers, 41 percent of kitchen workers and 33 percent of servers reported receiving food allergy training, and what to do if a patron has a food allergy.

The CDC calls for the staff of all restaurants to receive food allergy training. Also, restaurants should provide an ingredient list for all menu items. The survey found that 55 percent of establishments do so for all or most menu items and 18 percent reported listing ingredients for some items. Like us on Facebook.

Source: Allergic Living, Summer, 2017, p.54.


February 25th, 2018

How fiber keeps you young. Fiber is a major player in so many of your body’s systems that getting enough can actually keep you youthful. According to a recent study in the Journals of Gerontology, older people who ate fiber-rich diets were 80 percent more likely to live longer and stay healthier than those who didn’t.

Ten high-fiber foods are: avocados, green peas, lentils, raspberries, almonds, sweet potatoes, pears, edamame, bulgur and popcorn. Like us on Facebook.

Source: Consumer Reports on Health, March 2018


January 23rd, 2018

This is a delicious soup for a cold winter’s day. It is very nutritious, delicious and easy to prepare. Your family will love it.


5 cups Home-Style Chicken Broth or any organic chicken broth free of starch, sugar and other additives

1 large head cauliflower (about 2 lbs.), cut into 2-inch pieces

1 large onion,  coarsely chopped

1 clove garlic, chopped

1 teaspoon caraway seeds

1 (15 0z.) can chick peas, rinsed and drained

3 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons fine sea salt, or to taste

1/4 teaspoon ground turmeric

1/8 teaspoon freshly ground black pepper

fresh snipped dill, for garnish


  1.  In a soup pot, bring broth, cauliflower, onion,  garlic and seeds to a boil.  Reduce heat to medium; simmer 12 to 15 minutes or until vegetables are soft.  Add chick peas and heat through.  Remove from heat.
  2. Using a hand-held stick blender, puree the soup right in the pot.  Return to heat.  Stir in juice, salt, turmeric and pepper; heat through.  Garnish with fresh dill.  Serve hot.  Yield:  About 9 cups




December 23rd, 2017

Peace and blessings to your home,

Joy to your heart…

Merry Christmas and a happy and healthy New Year to you.


November 19th, 2017

I would like to share a delicious recipe that your family will enjoy year after year during the holidays.

Yield:  16 servings

2 (12-ounce) bags fresh cranberries
1 (20-ounce) can unsweetened pineapple chunks in its own juice, drained, (reserve  juice)
1 cup plus 2 tablespoons clover honey
1/2 cup peeled and finely chopped apple
1/2 cup finely chopped celery
1/2 cup coarsely chopped pecans or walnuts
2 envelopes unflavored gelatin

1. Lightly oil a 6-cup ring mold with vegetable oil and chill. Pick over cranberries, removing stems and any shriveled berries, then rinse. Place into a food processor; add pineapple chunks. Pulse into a thick puree, scraping down sides of bowl. Transfer to a large bowl; add honey. Fold the in apple, celery and nuts. Set aside.
2. Place reserved juice into a small saucepan; sprinkle with gelatin. Let stand 5 minutes. Place over low heat, stirring constantly, until gelatin is completely dissolved. Add to cranberry mixture; mix thoroughly.
3. Remove ring mold from refrigerator. Blot any excess oil with a paper towel. Pour cranberry mixture into the mold; cover. Refrigerate 6 to 8 hours or overnight.
4. To unmold, place mold at room temperature for 15 minutes. Remove cover. Invert mold onto a serving plate. Cover with a hot, damp cloth; shake to release. Repeat procedure if necessary. Serve with turkey or roasts.

Tip: Mold can be made up to 3 days in advance.  HAPPY THANKSGIVING!  Like us on Facebook.

Source:  Comfort Cooking Without Grains and Refined Sugars,  p.270.


October 30th, 2017


This information was posted on my blog several years ago but I am repeating it for those newcomers to the site. There are two books that have helped me immensely on my journey to living grain and gluten free. These books explained in detail how grain and gluten intolerances affect the human body. The books are listed below:

Celiac Disease A Hidden Epidemic by Dr. Peter H.R. Green
Going Against the Grain by Melissa Smith

Like us on Facebook.


September 28th, 2017

Food Allergy Canada has developed several projects that position teens as mentors, educators and authors. With the help of the teens on its youth advisory panel, the food allergy organization created a website by and for teens; it features videos on dating and dining with allergies, blogs, and opportunities for visitors to post stories.

The groups newest project is an e-book, to be released this fall, titled The Ultimate guidebook for Teens with Food Allergies. While doctors have reviewed all of the information, the book is completely written by teens.

For a list of Allergic Living’s 21 Teen Resources visit  Like us on Facebook.

Source: Allergic Living, Fall 2015, p. 33.


August 28th, 2017

Kirkland brand (at Costco’s) offers a delicious naturally sweet gluten free organic applesauce in pouches with no sugar added that are convenient to eat because no spoons are required. Great for school lunch boxes.

Available at Costco’s


July 20th, 2017

The story books listed below are wonderful tools to help your child cope with some of the issues involved with his/her allergies.

The Adventures of Celia Kaye by Kaitlin Puccio and Sarah Larnach (Illustrations), Bent Frame, $17

Blue by Katia Dabdoub Hechema and Oswald Iten (Illustrations), URSO International, $14.95

Frenemy Jane by Stephanie Sorkin and Susan Robinson (Illustrations), Mascot Books, $14.95



June 24th, 2017

We already know that 83 percent of the people with celiac disease in this country are undiagnosed. The National Foundation for Celiac Awareness (NFCA) announced in December 2015, that they changed their name to Beyond Celiac.

The new name unveiled through their updated website the evolution of the organization from their early focus on awareness to the expanded role today of helping to increase the rate of celiac diagnosis, improve care, and expand research on new treatments, with the ultimate goal to find a cure for celiac disease by 2025.  Learn more about the organization’s community resources, advocacy work and research efforts by visiting  Like us on Facebook.


Source: Blast, Alice, Moving Celiac to the Next Level, Allergic Living, Spring 2016, p.36.