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Wednesday, February 27, 2008
A Fresh Perspective on Gluten-Free Cooking
With Ameet Maturu, HHC

Get Fresh
370 Fifth Avenue, Brooklyn, NY 11215
Thursdays, March 13 – April 3 (4 sessions)
7-9 pm

For anyone who feels limited by a Western approach to a gluten-free diet – this class is for you! In this four-week cooking and wellness series, Ameet will help you find inspiration internationally – looking to the flavors and nutritional philosophies of the Mediterranean, India, and Asia.

You’ll discuss the challenges of living gluten-free in NYC, discover how our food choices effect our mood and energy levels, and come up with creative solutions to effectively manage a gluten-free lifestyle. Participants will learn simple, fun, and delicious ways to cook and nourish themselves. Focus on vegetarian cuisine, including whole grains, vegetables and protein.

Each session will combine one hour of nutritional information and discussion with one of practical, health supportive cooking. Designed to inspire everyone from the kitchen novice to seasoned veteran. Don’t miss this great opportunity!

Cost: $225 (includes food)
Early Bird Special: Only $195 if sign up by March 6

To register call Get Fresh at 718-360-8469.
Class size is limited and often sells out. For questions, please write ameet@theintuitivecook.com


Ameet Maturu, HHC is a Certified Holistic Health Counselor and Founder of The Intuitive Cook (www.theintuitivecook.com). Upon discovering his own gluten-intolerance, he specializes in working with others who are sensitive to the foods they consume and want to create more excitement in the kitchen and in life. He has a love of plant-based cooking and is the host of Brooklyn’s Great Squash Cookoff.

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Monday, February 25, 2008
2008 Gluten-Free Culinary Summit


APRIL 5 - 6, 2008
JOHNSON & WALES UNIVERSITY
COLLEGE OF CULINARY ARTS
DENVER, COLORADO

For anyone interested in the unique basics and more advanced nuances of gluten-free baking, a new conference offers an educational retreat to savor. Brought to you by the producers of the nationally-recognized Gluten-Free Culinary Summit™, the 2008 GF Baking Invitational™ is a new educational conference for the public that focuses strictly on gluten-free baking.

This year, the GF Baking Invitational will take place in Denver, Colorado at Johnson & Wales University (College of Culinary Arts). Featuring some of Colorado’s top experts in the field of gluten-free baking, this two-day conference will immerse inquiring gluten-free minds into a palate-pampering experience that combines both essential foundational know-how with cutting-edge answers and techniques presented through a series of back-to-back gluten-free baking lectures, demonstrations, and tastings.

Focusing on key topics of importance for successful gluten-free baking including ingredients, structure, texture, taste, nutrition, equipment, and more, the 2008 GF Baking Invitational covers the spectrum in gluten-free baking instruction taught by a cast of Colorado talent that includes: Mary Capone, The Wheat-Free Gourmet (Longmont); Melissa Degen, Sweet Escape Pastries (Longmont); Carol Fenster, Savory Palate, Inc. (Centennial); Chef Instructor Marcia Kramer, Johnson & Wales University (Denver); Monica Poole, Deby’s Gluten-Free, Inc. (Denver); Jessica Rayfield, The Bakery at WaterCourse Foods (Denver), Deanna Scimio, Fruition Restaurant (Denver); and Certified Master Baker Chadwick White (Denver).

In addition to the gluten-free class series and tastings, attendees will have the opportunity to experience the deliciously exciting intrigue of competition while tasting and casting their votes for competing gluten-free recipes created by Johnson & Wales University baking and pastry students and local chefs and bakers.

GF Culinary Productions, Inc. Bob’s Red Mill Natural Foods, Inc. and Expandex® Modified Tapioca Starch from Corn Products International will present $1500 worth of scholarship funds for three winning Johnson & Wales University competitors.

Don’t miss this chance to acquire a wealth of gluten-free baking knowledge while making your votes count for the competing recipes you like the most! Seating is limited. For those of you who would like to attend from out of town, Johnson & Wales University is conveniently located to several hotels on Quebec Street in Denver.

For event schedule information, lodging recommendations, and to register (advance registration is required), please visit http://www.theglutenfreelifestyle.com/ or call 303-368-9990.

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Wednesday, February 20, 2008
Polenta: Naturally Gluten Free
Polenta is naturally gluten-free yellow or white cornmeal (also know as maize) ground down to either a very fine or coarser consistency. Polenta is very popular in Italian dishes, but can also be found in many European and South American-influenced meals. Instant polenta is very easy to make and can cook up in less than 5 minutes. Polenta tends to bubble and pop while cooking, so it is important to keep an eye on your pot with continuous stirring. Poltena can be eaten alone as a side dish, can be topped with cheeses and sauces, or can even be chilled and hardened and shaped into mini-pizzas or tartlettes.

I recently received the Whole Foods e-newsletter with a gluten-free recipe for polenta tarts. It is supposed to be a snowy weekend, so I look forward to trying this new recipe.

Here is the recipe which can also be found on the Whole Foods Website

Tomato-topped Polenta Tart

Serves 6 to 8

* 1 1/2 cups finely ground dry polenta (cornmeal)
* 2 cups cold water
* 1/4 teaspoon salt
* 1/2 cup grated Romano or Parmesan cheese
* 4 ounces soft goat cheese
* 1 pint sliced cherry tomatoes
* 1/4 cup thinly sliced sun-dried tomatoes packed in olive oil
* 1/4 cup loosely packed slivered fresh basil leaves
* 1 tablespoon extra virgin olive oil

Preheat oven to 375°F. Oil a 10-inch tart pan with removable base with olive oil cooking spray and set aside.

Combine polenta with water in a sauce pan. Bring to a boil, then reduce heat to a simmer, stirring constantly for 5 minutes. Stir in the grated cheese and continue to stir 3 to 5 minutes longer. Transfer polenta to prepared tart pan. Spread it evenly over bottom and up sides of pan. Bake until dry and crisp on edges, about 30 minutes.

Remove from oven and spread a thin layer of goat cheese over crust. Arrange cherry tomatoes and sun-dried tomatoes on top of the cheese. Return to oven for 5 to 10 minutes longer, until the cheese is softened and tomatoes are heated through. Before serving, remove the sides from the tart pan and sprinkle top with basil and a drizzle of olive oil.
Nutrition Info

Per serving (About 4oz/112g-wt.): 260 calories (100 from fat), 12g total fat, 4.5g saturated fat, 10g protein, 29g total carbohydrate (3g dietary fiber, 3g sugar), 15mg cholesterol, 560mg sodium

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Thursday, February 14, 2008
Gluten-Free on Rachel Ray
Enjoy Life® Cookies Are Rachael Ray's "Snack of the Day"!

Tune in on Monday, February 18th




Everyone's favorite Enjoy Life cookie is going daytime! The delicious allergy-friendly and gluten-free Snickerdoodle cookies will be featured on the Rachael Ray Show as the snack of the day. Don't miss our cookie's TV debut. They're sure to be a hit!


For more information about The Rachael Ray Show, visit www.rachaelrayshow.com

To find out show times and channels in your area, visit http://www.rachaelrayshow.com/show-info/showtimes/

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Friday, February 1, 2008
Martha Stewart goes gluten-free?
On the Martha Stewart blog, there is currently a contest that gives Martha Stewart Living Omnimedia staff members the opportunity to share their own ideas for a future project. One of the 7 finalists in this "Big Idea" contest comes from Alexis, the Deputy Home Editor of Martha Stewart Living Omnimedia. The idea presented by Alexis is:


Alexis, Deputy Home Editor
A special publication catering to those with food allergies and sensitivities that would include recipes


Big Idea: To publish a special magazine that offers delicious allergy-friendly recipes, making life for people with food allergies and sensitivities easier and more delicious. Millions of people, including myself, can't eat nuts, dairy, wheat or gluten, and I’d like to empower people to make great recipes even if they can't use all the standard ingredients.


I encourage you all to visit Martha's blog and vote for Alexis and her idea for a special magazine catering to the Celiac Community and to others who require allergy-friendly recipes and lifestyles.

Please visit the blog at: http://blogs1.marthastewart.com/martha/2008/01/the-big-idea.html

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