Chai Tea

I wanted to try a homemade Chai Tea recipe.  Chai is my favorite kind of tea and since I drink it almost every day, I thought it would be fun to make from scratch!  I learned that to make Chai Tea one combines black tea with a lot of different spices.

Ingredients

• 1/2 teaspoon vanilla extract
• 4 cups soy milk
• 3 black tea bags
• 5 cinnamon sticks
• 1 teaspoon fennel seeds
• 6 cardamom pods
• 15 whole cloves
• 1 teaspoon ground coriander
• grated nutmeg or ground cardamom
• agave nectar to sweeten 

Directions

1. Combine the first seven ingredients in a saucepan and heat until the milk almost boils.
2. Turn the heat to low and simmer for 10 to 15 minutes. 
3. Strain the mixture before serving.
4. You can add grated nutmeg or cinnamon on top if you wish. 
5. You can also add a bit of agave to sweeten the tea. 

Almond Dream Breakfast

I discovered a new brand of yogurt today.  I was shopping for breakfast foods, and I came across Almond Dream non-dairy yogurts.  I was excited because I love to have yogurt for breakfast, but I often can't because I'm dairy-free.

I picked up two Almond Dream yogurts.  One vanilla, which is typically my favorite and one strawberry.  The only flavor I like that I didn't see is coconut.

I browsed over to Almond Dream's website.  The Almond Dream flavors are strawberry, mixed berry, vanilla and plain. 

I also made these fabulously simple breakfast muffins from Simply Gluten-Free.

You can find the recipe by clicking on the above link.  Carol's cinnamon apple muffins are light and fluffy.  I've been eating them for breakfast and as an after-work snack :)

Spicy Quinoa Pilaf

Spicy Quinoa Pilaf
adapted from the Gluten-Free Vegan, pg. 99

This recipe is easy to make and very flavorful.  I recommend it if you need to make a tasty dinner in a pinch!

Ingredients

• 1-2 tablespoon olive or grapeseed oil
• 1 small onion, chopped finely
• 1/2 small zucchini, chopped
• 1 teaspoon finely chopped fresh ginger
• 3 cups vegetable stock
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Pinch of cayenne
• 1 1/2 cups uncooked quinoa
• 3 tablespoons chopped fresh cilantro
• 1/4 cup toasted pine nuts
• Sea salt
• Freshly ground pepper

Directions

1. Heat the oil in a large skillet and sauté the onion for 3 to 4 minutes
2. Add the zucchini and ginger and sauté for another 3 to 4 minutes
3. Add the vegetable stock, all the spices (except the cilantro) and the quinoa
4. Bring to a boil, then lower the heat and cover
5. Simmer until all the liquid is absorbed, 10 to 12 minutes
6. While the mixture is simmering, toast pine nuts in a small skillet over medium-high heat for a few minutes, until the nuts begin to brown
7. Add the cilantro and roasted pine nuts to the mixture, and stir
8. Season with salt and freshly ground pepper

serves 4

Gluten-Free in the New York Times

A friend forwarded me this article recently about birth month as an indicator of Celiac Disease.  It's pretty interesting to read.  I'm an April birthday, and the article says spring/summer babies may be more likely to become gluten intolerant.

Really? Celiac Disease Is Influenced by Season of Birth

The New York Times, October 29, 2012

THE FACTS “Gluten-free” is a buzzword these days. But even as awareness of celiac disease grows, its cause remains unclear to scientists.

One hypothesis is that the season in which a person is born may influence the development of this digestive disorder. Some researchers suspect that babies born in spring and summer are more susceptible to the disease, which is triggered by the gluten in wheat, barley and rye.

Babies usually begin eating foods containing gluten around 6 months of age, so those born in the warmer months would initially be exposed to gluten in the winter, when infections like cold and flu are common. Could early exposure to viral infections play a role in the autoimmune response to gluten?

For now that remains speculation. But at least three studies have backed the seasonal hypothesis. The most recent, published this month in The Journal of Pediatrics, looked at nearly 2,000 people with confirmed celiac disease. The researchers, at the Massachusetts General Hospital for Children, concluded that more patients were born in the spring than in any other season.

Another study, carried out in Sweden, looked at 2,151 children with the condition. For those younger than 2 at diagnosis, the researchers found, “the risk for celiac disease was significantly higher if born during the summer as compared with the winter” — particularly among boys, a pattern the authors could not explain.

They added that this would not be the first autoimmune disorder in which viral infections had suspected involvement. A growing number of studies suggest that in genetically susceptible individuals, Type 1 diabetes may also be triggered by viral infections.

THE BOTTOM LINE Some studies suggest that season of birth may influence development of celiac disease, though more research is needed.

From the New York Times

Simple and Easy: Rice Noodle Salad

It's fall!  Truthfully, fall is not my favorite time of the year.  I am a summer person, and I love the warm weather, so I'm sad that the weather is changing, and it's getting cold outside. 

Lately, I have been craving Asian noodles.  This weekend I finally sat down and came up with a recipe for a rice noodle salad.

 

Thai rice noodle salad

Asian Rice Noodle Salad

Ingredients

• 1 8.8 oz package rice noodles (You only need half the box and can save the rest for later. I used Thai Kitchen Thin Rice Noodles)
• 1/2 tablespoon canola oil
• 1/2 teaspoon sesame oil
• 3/4 cup sliced mushrooms
• 1 large carrot, cut into thin matchsticks
• 1 green or red bell pepper
• 1 cup shredded cabbage 
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger 
• 1 avocado

Directions

1. Prepare rice noodles by bringing a large pot of water to a boil.  Remove from heat and place 1/2 package rice noodles in the water.  Let stand for 8-10 minutes, stirring occasionally.  Drain and rinse with cool water. 
2. Heat the canola oil with the sesame oil in a wok or large non-stick frying pan. 
3. Add the mushrooms, carrots, bell pepper and cabbage and stir-fry for 4-5 minutes, or until the vegetables are just tender. 
4. Add the soy sauce and ginger.  Gently toss until heated through. 
5. Divide the noodles into two bowls and mix with vegetables. 
6. Slice the avocado and divide it among the two bowls. 

Serves 2
Prep time < 30 minutes

You might also like my Fall Appetizer: Thai spring rolls.

Vegetable Ragout

This recipe was delicious and light.  It uses autumnal veggies like zucchini, butternut squash and eggplant.  I served it over rice.  The first time I made it I tried using tofu instead of white beans but that didn't turn out well. So I grilled up some tofu and served it alongside the vegetable ragout instead.

Vegetable Ragout
adapted from Gluten-Free, Sugar-Free Cooking by Susan O'Brien, pg. 106

Ingredients (for 6 servings)

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1/2 pound eggplant, peeled and cubed
• 1/2 pound zucchini, chopped
• 2 pounds butternut squash, washed, peeled and cubed
• 1 (28-ounce) can diced tomatoes
• 1/4 cup minced garlic (note: I left this out)
• 1 pound spinach, chopped
• 1/2 cup fresh basil
• Salt and pepper, to taste
• 1 (15-ounce) can white beans

Directions

1. Heat the oil in a large dutch oven or skillet, and sauté the onion for 4 to 5 minutes over medium-heat until soft.
2. Add the eggplant, zucchini and squash.
3. Sauté for another 4 to 5 minutes. 
4. Add the tomatoes, garlic and spinach; reduce heat to medium-low.
5. Add the beans.  Cover and cook until the vegetables are tender but not over-cooked.
6. Add the basil, salt and pepper.

Special K Red Berries

I loved Special K Red Berries cereal when I was in college.  It was not easy to give up after becoming gluten-free.  Special K looks like it might be safe for Celiacs, but it contains wheat.  I discovered this weekend that Glutino makes a similar version to Special K using corn flakes.

I tried Glutino's Berry Sensible Beginnnings for breakfast this week.  It's not quite the same as Special K, but I love the dried straweberries!

NUTRITION FACTS: Serving size: 1 cup; Calories: 120; Calories from fat: 0; Total fat: 0g; Cholesterol: 0mg; Sodium: 125mg; Total carbs: 27g; Dietary fiber: 1g; Sugars: 9g; Protein: 2g.