Gluten-Free Week at Whole Food Upper West Side

Starting on tomorrow, Whole Foods on the Upper West Side is hosting a gluten-free week. Stop in to try some gluten-free samples, take a gluten-free cooking class, and even meet me at the NYC Celiac Disease Meetup table on January 21st.

Whole Foods, Upper West Side
808 Columbus Avenue

Trains: A/B/C to 96th Street and Central Park West or 1/2/3 to 96th Street and Broadway

Gluten-Free Education Fair at Whole Foods Upper West Side

Help wrap up Gluten-Free Week at Whole Foods Upper West Side by joining us at the NYC Celiac Disease Meetup Gluten-Free Education Fair.

http://www.meetup.com/Celiac/events/46281212/

There will be educators and vendors participating in this education day, so please be sure to stop by any time between 1pm-4pm on Saturday, January 21st.

Whole Foods Upper West Side
808 Columbus Ave.

Trains: A/B/C to 96th and Central Park West or 1/2/3 to 96th and Broadway

Participants include: 

Stop by our table to hear about upcoming events, mingle with other NYC Celiac Meetup members and with NYC Celiac Meetup organizers Erin and Kristen. 

Lead organizer Erin Smith has be organizing events for the NYC Celiac Disease Meetup group for 6 years. Erin was diagnosed with Celiac Disease in 1981, so she’s been gluten-free for almost her whole life. When not organizing Meetup events, Erin writes her gluten-free lifestyle blog Gluten-Free Fun and her gluten-free travel blog Gluten-Free Globetrotter.

Assistant organizer Kristen Siebecker was diagnosed with Celiac Disease in 2007 but that doesn’t stop her from socializing in New York City. As a Certified Sommelier, Kristen guides the wines for the Good Commons retreat center in Vermont and frequently hosts gluten-free snack and wine pairing Meetup events at her home.  http://winewithkristen.tumblr.com/

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The National Foundation for Celiac Awareness (NFCA) is a 501(c)(3) non-profit organization that drives diagnoses and improves the quality of life for those maintaining a medically necessary gluten-free diet. Learn more at www.CeliacCentral.org.

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With a house frequently full of friends, El (of El's Kitchen) couldn’t bear to serve a gluten-free friend the bland snacks that were the only choices available. So, she came up with her own line of gluten-free snacks to please everyone. She knew she’d scored when ALL of her friends scarfed down her snacks—then asked for more.

El’s Bagel Snaps, is the first gluten free bagel chip on the market. El’s Medleys Snack Mix combines the Snaps, gluten-free pretzels and other delicious, crunchy items. Both snacks are all natural and are full of Omega-3s and whole grains. El’s samples and test every production run to confirm gluten levels do not exceed 5PPM. Learn more at http://www.elskitchen.com/

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Free Bread, Inc. proudly focuses on one thing: baking fresh, hearty, gluten-free bread rolls.   Made with love in an organic, gluten-free facility in New York City, our rolls are gluten, nut, and sugar-free. Our four delicious varieties satisfy every taste--   The MOXY is a Millet, Oat, and Flax bread with whole and ground seeds and a hint of sweetness.  The Creamer, a sourdough & cream cheese roll with cream cheese in the middle, makes a bagel and cream cheese look just plain silly.  The Jalaa! (pronounce Holla!) is packed with jalapeno, Buttermilk, and Sharp Cheddar cheese. Last, the Cranny Pep is a robust, chewy treat with a bit of a crunch due to its cinnamon toasted pepitas, cranberries and sunflower seeds.  ENJOY! http://freebreadinc.com/

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Heidi of Heidi's Gluten-Free Greatness creates delicious, fresh-baked gluten-free products using the freshest organic, local ingredients available. As a nutritionist, she takes great care to ensure her breads are the healthiest you can buy. As a baker, all of her products are moist, natural and most importantly, they taste great! We’re sure you’ll soon become one of the many people who say “Wow! You wouldn’t know it’s gluten-free!”  Check out some of the great things she’s created at www.Heidisglutenfree.com and give her a call at 917-941-4418.

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Schar - Europe’s #1 gluten-free food brand. Over 30 dedicated gluten-free items in the US make Schar your gluten-free solution for bread, pasta, cookies, snacks, crackers & pizza. Expert advice on celiac disease & gluten intolerance at our free Schar Club. http://www.schar.com/us/

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Annalise Roberts is the author of three gluten-free cookbooks. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics (April, 2006), was released in September, 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine was released in April, 2009.

Annalise and her sister, Claudia Pillow, joined forces to write a third book, The Gluten-Free-Good Health Cookbook (January, 2010). This unique work provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse, gluten-free recipes.

She writes for and manages the www.foodphilosopher.com website with her sister and she blogs at Mygluten-freetable.com.

Gluten Free Book Signing & Vendor Fair

May 25, 2011
4-7pm
Whole Foods Union Square


Celebrate celiac awareness month & gluten-free eating at Whole Foods Market Union Square. We have all the products you're looking, plus this special event. Join us for a book signing with Nicole Hunn, author of "Gluten Free on a Shoestring," plus a tasting from her cookbook by our Culinary Demonstration Specialist. Learn more about Nicole on her blog at www.glutenfreeonashoestring.com or watch her here on ABC 7 New York at




During the special event, we’ll also have gluten-free vendors lining our aisles throughout the day. Some of our guest vendors include:

• Asherah’s Gourmet
• Caveman Cookies
• Emmy’s Organics
• Kathy’s Foods
• Tumeric Alive
• Andean Dream
• Mary’s Gone Crackers
• My Dad’s Cookies
• Pamela’s Cookies
• Tasty Bite
• Dr. Praeger’s
• Gilbert’s Goodies

Kinnikinnick Donuts Go National At Whole Foods Markets

Gluten-Free Vanilla Glazed And Chocolate Dipped Donuts To Be Available Across The U.S. In April

EDMONTON, CANADA, April 27, 2010 – Kinnikinnick Foods (www.kinnikinnick.com), leader in the development of baked goods ideal for those following a special diet, today announces that their popular Chocolate Dipped and Vanilla Glazed gluten-free donuts will be available at Whole Foods Markets nationwide this April.

Kinnikinnick’s donuts are free of gluten, wheat, nut, dairy, soy and trans fat. In addition, the donuts are produced in a completely gluten-free and nut-free facility, contain no preservatives, and are made from quality ingredients such as white rice four, sweet rice flour and palm fruit oil.

The Vanilla Glazed and Chocolate Dipped flavors have a SRP of $6.59 per 11.3 oz package which prominently features the new Dairy-Free and Nut-Free logos.

“It’s hard to imagine life without a donut! That’s why at Kinnikinnick, we made it a point to make a delicious gluten and dairy-free donut reflecting that sweet, deep fried and moist dough one can only experience from that sweet breakfast on the run or midday donut and coffee break,” said Kinnikinnick Foods’ CEO Jerry Bigam. “With the line’s new national availability, we hope no one with a gluten, nut or dairy intolerance will go donut-less for long.”

Kinnikinnick donuts are also available via www.kinnikinnick.com and at select health food and mainstream markets across the country and in Canada. Additional flavors include Cinnamon Sugar and Maple Glazed. Kinnikinnick donuts contain half the fat of conventional donuts. For best texture and taste, keep frozen and warm before eating.

About Kinnikinnick Foods
Based in Edmonton, Canada, Kinnikinnick Foods is North America’s leading source of deliciously diverse baked goods products created for those maintaining a gluten, dairy and/or nut-free diet, as well as for mainstream consumers looking for healthier food alternatives. Kinnikinnick runs the largest dedicated gluten-free and nut free bakery in North America, thus ensuring that its retail and foodservice customers enjoy the most variety of uncontaminated, risk-free food products available today. For more information, please visit www.kinnikinnick.com.

Switch to Wheat-Free Tamari at Whole Foods Northeast

Thanks to the hard work of one of my NYC Celiac Disease Meetup group members, Whole Foods has swtiched to using wheat-free tamari in their prepared food items in the northeast region. Although they have made this switch is it always up to you check ingredients before you purchase. Please see email below.


Switch to wheat-free tamari completed‏
From: Rick White (NE NEO)

I’m pleased to report to you that all of our prepared foods teams throughout the Northeast region have made the switch to wheat-free tamari. Thanks for your patience as we’ve gone through this transition.

Sincerely,

Rick White

Rick White/Prepared Foods Associate Coordinator
Whole Foods Market/Northeast Region
930 Sylvan Avenue Englewood Cliffs, NJ 07632
office: (201) 567-2090 ext.218 fax: (512) 370-5655

A Beautiful Meal without Gluten

A Beautiful Meal without Gluten
Friday May 22nd
6:00 pm - 9:00 pm
Demonstration and Hands-on $55

Whole Foods Market - Bowery Culinary Center
95 E Houston
New York, NY 10002

To register and for a special note, please visit the NYC Celiac Disease Meetup group.

A Beautiful Meal without Gluten

Have you recently been diagnosed with a gluten-intolerance and don't know where to start? Or are you in a rut with your gluten-free repertoire? Join Linda and Kathy of Twin Hens as they bring their professional attention to quality and taste to your own gluten-free kitchen.

On the menu:
Artichoke Dip
Chinese Lemon Chicken
Goat Cheese and Spinach Quiche
Chocolate Chip Cookies. [Gluten Free]

*Please note that the class is held in facility that is not exclusively gluten-free

Instructor: Linda Twining and Kathy Herring Owners of Twin Hens Pot Pies

www.twinhens.com

You must register through Whole Foods to secure your spot for this demonstration.

To register: http://www.acteva.com/booking.cfm?bevaID=181812

Yay for Quinoa!

I have recently introduced quinoa into my diet. I am one of those people that are afraid of new grains after eating the same thing for so many years. I keep hearing rave reviews about quinoa being the perfect food and found it at my local C-Town Supermarket so I decided to buy it. My first attempt at cooking it was successful but the flavor was too salty due to the chicken broth I used to cook it in. Since then I have decided to cook only with the water as suggested on the package. I had a bad case of food poisoning last week and the only thing I could eat when I started feeling better this weekend was plain quinoa. My body was craving both protein and calcium and the flavor was definitely plain enough for my stomach to handle at that time.

Quinoa is the seed of a grain typically found in South America for many thousands of years. Quinoa is naturally gluten-free and is cooked similarly to rice. This seed is high in protein, calcium, and iron. Since it has an almost perfect balance of all eight essential amino acids, it is a complete protein and is often referred to as the perfect food.

I am excited that I now have quinoa in my pantry and look forward to explore many more recipes using it. Do you have any favorite quinoa recipes? Below is a recipe for Gluten-Free Tabouleh from Whole Foods that I can’t wait to try especially since I never had tabouleh in my life!

Whole Foods Market: Gluten-Free Tabouleh

Serves 4
• 1 cup quinoa, cooked according to package directions
• 1 cup finely chopped flat-leaf parsley
• 5 green onions, finely chopped
• 2 cups small grape tomatoes, halved
• 1 cucumber, peeled and seeded, thinly sliced
• Juice of 1 to 2 lemons, more to taste
• 1/3 cup extra virgin olive oil
• Sea salt, pepper and crushed red pepper to taste

Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.

Nutrition Info
Per serving (About 8.5oz/238g-wt.): 340 calories (180 from fat), 20g total fat, 2.5g saturated fat, 7g protein, 38g total carbohydrate (5g dietary fiber, 4g sugar), 0mg cholesterol, 100mg sodium

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

Meeting the Gluten-Free Girl in NYC (part 1)

"The more you live in food, the more ideas rise and you can start to trust your instincts"
~Shauna James Ahern, 10/15/07

On Monday night, I had the wonderful opportunity to finally meet Shauna James Ahern, the Gluten-Free Girl herself. I was so thrilled that I signed up for the cooking and book signing event at Whole Foods and it came on a particularly crappy day at work. I made sure to get to Whole Foods Bowery nice and early to get an upfront seat. I was really impressed with this Whole Foods, it is clean and HUGE. I didn't look around too much since I was waiting for the class, but plan on going back soon.

I have been a fan of Shauna's blog for a long time and I knew how excited she was about her newly published book and her NYC visit. Allergic Girl had put Shauna in contact with me a few weeks earlier and I was flattered to help out someone that I admired so much. When I first got to see Shauna and Danny (her husband aka as "The Chef") in the Whole Foods classroom kitchen, I felt like I was watching a behind-the-scenes episode of a Food Network program. They were buzzing around the kitchen getting stuff ready for the class.

When we got into the classroom at 7pm, we were each greeted with a copy of Shauna's new book Gluten-Free Girl: How I Found the Food That Loves Me Back...And How You Can Too and a nice plate of crackers, veggies, and hummus. I made sure to get a front and center seat to enjoy the class and the commentary.

Shauna started the evening by introducing herself, The Chef, and her dear friends Meri and Sharon. It was so cool to see these people in person after we have heard so much about in the past few years from Shauna's blog. It was also refreshing to see how truly down to earth Shauna and Danny are. Shauna had to laugh when she said "It's weird to be in a room of people you don't know, but who have seen your wedding photos." This comment alone made me think that Shauna was really excited to be in NYC and also thrilled to have these fans and see them all with her book in front of them. After Shauna's introductions, she had us go around the room and introduce ourselves. I thought this was a really nice touch. My biggest thrill was after I introduced myself, Shauna gave me and the meetups a shout-out. I was so touched by the attention she paid to the individuals, and especially the time she took to recognize me on a night that was for her. It was nice to meet fellow celiacs, food bloggers, and caterers interested in learning more about gluten-free cooking for their clients. These introductions made me feel like I was in a room of friends rather than a room of strangers. It was wonderful to hear how excited the others were to be there and know that I wasn't the only one feeling that way in the room.

After introductions, Danny and Shauna started making chicken thighs braised in pomegranate molasses. Shauna used Alwadi pomegranate molasses, which of course were gluten-free. We learned what braising really meant and throughout the demo, Shauna and Danny urged us all to slow down in the kitchen and when eating food. I wondered if others in the room were thinking like a true NYer "When do we really have time to slow down?" I know that during the week I am never home and usually pop leftovers in the microwave before settling in front of the tv. My most enjoyable cooking experiences are Sunday afternoons. I start cooking at 3pm and make about three dishes for the week. I blast the radio, read cookbooks, and just enjoy the time I have in the kitchen. If I had more time to slow down, I would. But for now, I will use my Sundays to enjoy my food and my cooking time.

Our next dish was penne pasta with smoked salmon, dill, capers, and fresh horseradish. I was a bit nervous about this dish since I don't eat salmon, capers, or horseradish... but I did eat it because I was in the front row and I didn't want to insult anyone. There was nothing wrong with the dish, but I found the capers a bit salty for me. I was great that I tried something new that night in the presence of someone that I truly admire.

The last dish was fig cookies. This dish spread a bit on the baking sheet, but Shauna and Danny just rolled with it and said "it happens." I love that attitude they both have. Here we are in a professional kitchen with a chef and an author. There is no "cut" that a director can shout and Shauna just kept right on with the flow of the conversation. She continued to ask us questions, talk to us like old friends, and kept a smile on her face the whole time. Another thing I noticed throughout the evening and especially with the "fig incident" was the amazing love Shauna has for Danny and vice versa. Her eyes are truly lit up with love and awe for the Chef. The Chef is a quiet, shy man who seems equally thrilled with life and is clearly proud of his new wife. One of my favorite parts of Shauna's blog is her love story with The Chef. Her love just jumps off the blog and into your heart (or if you are like me then with tears of happiness.) It was wonderful and inspiring to see the chemistry between these two people who are clearly so in love with each other.

After an evening of food, conversation, cooking tips, sneak-peaks at upcoming projects, and more, we got to line up and get our books autographed by Shauna. It was great to wait on line and have others come and introduce themselves to me. We "knew" each other through the meetup website and emails, but had never met face-to-face. It is amazing how the internet brought everyone in that room together that Monday night. When I finally met Shauna (I was the last in line) she didn't greet me with a handshake, but with an enormous hug and thank you with the same from The Chef. Again, I was touched by her kindness and her unpretentious attitude towards her class, her new book, and her life in general. Shauna truly appreciates everything that comes to her and it is quite obvious from how she presents herself that she is thankful for everything. I spent about ten minutes chatting with Shauna and Danny and was thrilled to meet someone I admire so much. Not only did Shauna sign my book, but we chatted like friends. She asked about my grandmother, we spoke about her weekend events in Central Park, and just spoke about life in general. For someone I had just met, I was totally at ease around Shauna. I couldn't help but leave Whole Foods that night with a huge smile on my face.

I want to personally thank Shauna for being such a wonderful and uplifting advocate for the Celiac community. I think we need many more people like this that can represent us in such a positive way. Shauna, you made my evening one of the best in a long time and I thank you for all you have done and all you plan to do. Good luck with your book and enjoy the ride! YES!