A Review of Pasta Pronto in Delmar, California

     I recently stopped by Pasta Pronto in Delmar, Cal. for lunch. Pasta Pronto is open for lunch and dinner. They also have a deli case for takeout orders and catering services. With a name like Pasta Pronto, you may not expect delicious gluten free food. However, Pasta Pronto has gluten free entrees on the lunch and dinner menu. There are also gluten free sandwiches, takeout meals and desserts in the deli case. From the exterior, Pasta Pronto looks like a typical, mall based Southern California restaurant. Don’t be fooled by Pasta Pronto’s unassuming exterior. The restaurant is a hidden gem for anyone with gluten sensitivity. 

    Pasta Pronto is a small café, which can only be described as cozy. The atmosphere is perfect for a casual lunch or an intimate dinner. The restaurant is tastefully decorated with small tables, booths and Italian theme, art deco paintings. There is also an outdoor dining area. As of late august, Pasta Pronto’s menu had a delightful selection of gluten free entrees, sandwiches, soup and desserts. The service is one of the nicest things about dining at Pasta Pronto. When I arrived for lunch, I informed the wait staff that I was gluten intolerant, and I asked for a gluten free menu. Before showing me to the dining area, the hostess pointed out the gluten free selections in the deli case and on the menu. She assured me the cook was knowledgeable about cross contamination and gluten free food preparation. For lunch, I ordered a gluten free quinoa, artichoke, asparagus and tomato salad topped with melted parmesan cheese. Meals are served with bread and pickles. I was surprised when the waitress brought me a separate bread tray with piping hot gluten free bread and butter. My meal arrived within 20 minutes of my order. The quinoa dish was a zesty blend of sauted asparagus, artichoke hearts, tomatoes, and spices with a topping of baked parmesan cheese. Despite the generous serving, the meal was so savory that I wanted more.  Pasta Pronto is worth visiting. On my next trip to San Diego, I plan to eat there again.

Gluten Free Tomato and Vegetable Quinoa

    Quinoa is a grain like edible plant, which is a popular staple, in the diets of gluten sensitive people.  Quinoa was originally cultivated in South America and was a food staple of the Incas. The word quinoa means mother grain in the Quecha language. Quinoa has more nutritional value than most grains. It has all eight amino acids, including lysine. Quinoa is a naturally gluten free food. It is a staple, along with rice, in many gluten free recipes. Quinoa is a delightful addition to any main course. One of my favorite gluten free, vegetarian quinoa recipes is tomato and vegetable quinoa.

Ingredients:

3.5-4 cups of water

2 cups quinoa

1 red onion chopped

3 tomatoes

2 green peppers

2 tbs. olive oil

Pinch of salt

½ tsp. mustard seed

½ tsp. black pepper

Pinch of cayenne

Grated parmesan cheese

Pinch of garlic salt

     Wash the quinoa thoroughly. When preparing quinoa, use a 1:2 ratio of quinoa and water. Next, combine the quinoa, water and salt. Let the water boil and reduce the heat. Let the quinoa simmer for 15 minutes. Drain any excess water from the quinoa.

    Chop the onion and green peppers into small cubes. Next, slice the tomatoes into cubes. Sauté the olive oil, garlic salt, pepper, cayenne powder and mustard seeds in a medium size pan. Add the onions and green pepper. Sauté the vegetable mixture until it is tender. Next, add the cubed tomatoes. Continue sautéing the mixture and stir frequently. Combine the quinoa with the sautéed tomato and vegetable mixture. Serve warm and garnish with grated parmesan cheese.

Setting Up A Gluten Free Kitchen

Changing your diet after being diagnosed with gluten sensitivity can be a challenge; especially, when you are the only one in your family who is on a gluten free diet. To cook gluten free meals, you will need to make a gluten free zone in your kitchen. With careful planning, maintaining a gluten free kitchen is easy and a learning experience for everyone in the family.

When setting up a gluten free kitchen, cross contamination is a concern for anyone with gluten sensitivity. Cross contamination is a phenomenon that occurs when gluten free food is accidentally contaminated by foods containing gluten. For example, if you use the same toaster to prepare whole wheat and gluten free toast, you increase the likelihood of cross contamination. Using the same butter for gluten free and non-gluten free foods is another way to cross contaminate foods. Educating everyone in the family about celiac disease and gluten intolerance and how to maintain a gluten free kitchen decreases the likelihood of cross contamination.

To set up a gluten free kitchen, create a separate space in the kitchen for gluten free food preparation. There should be a section of the pantry and the refrigerator for gluten free foods. Foods containing gluten should be kept as far away from gluten free foods as possible. If you have children with gluten sensitivity, remove foods containing gluten from easily accessible areas of the kitchen. Make sure gluten sensitive children understand which foods are safe and gluten free, so they can make healthy choices when preparing a snack or meal. Clearly identify gluten free foods with a large GF label. People with gluten sensitivity will also need a different set of condiments including sugar, butter and jellies to avoid cross contamination. In addition, you will need to purchase additional sets of cutlery, a toaster, cutting board and cookware. The new cookware, toaster and cutlery, should be clearly labeled GF and used only for gluten free meals. You will also need to create a separate drawer for utensils and cookware used for gluten free foods. When preparing a gluten free meal, avoid cross contamination by using separate cookware, utensils, cutting board or toaster. Lastly, explain to children and loved ones how to use and maintain a gluten free kitchen for everyone’s safety. Teach everyone gluten free food handling skills. Families who understand celiac disease and gluten intolerance are more likely to practice gluten safe food preparation. Maintaining a gluten free diet is possible even if other members of the family are not gluten intolerant.

The Shopper's Choice: An Essay Grocery Shopping and Gluten Intolerance

I have been living on the west coast for four years. I like California, with its wide open spaces, emphasis on sustainability and spirituality. However, I miss the mom and pop health food stores and natural food cooperatives I used to frequent in New England. In California's East Bay, there are few small, health food stores. I still have not located a natural food co-op within driving distance of my home. Most of the natural food stores are large grocery store chains like Whole Foods and Trader Joe’s. There are few co-ops or bulk,wholesale sellers of organic foods that service northern California. In my opinion, large, natural food grocery chains lack the personal feeling of a small,organic food shop. Although there are many gluten intolerant people in California, only a few large natural food stores cater to customers with food allergies. When I lived in the east coast, I was part of a United Foods cooperative with a group of likeminded people. Once a month, we would meet and order organic and vegetarian grocery items and other necessities in bulk. A large truck would deliver our food orders at the end of the month. The group would meet and sort the grocery items to ensure every person received their delivery. The co-op’s bi- monthly gatherings were a terrific opportunity to build community and friendship. In northern California, there aren’t any convenient alternatives to shopping at Whole Foods or Trader Joe’s unless you live in San Francisco. I am not maligning either store. However, the prices at Whole Foods are so high that I cannot afford to shop there. Neither store has an affordable or adequate selection of gluten free or non -GMO foods. The employees at the local Whole Foods store do not impress me as being knowledgeable about gluten intolerance or celiac disease. Six months ago, I asked a Walnut Creek Whole Foods employee if one of the bakery items was gluten free. The clerk stated she did not know the meaning of the word gluten or gluten free, and she did not know anything about the question. The local Safeway,where I shop on occasion,is more community oriented and much friendlier than Whole Foods or Trader Joes. The store’s cashiers are friendly; they know me name; always say hello, and the store sells gluten free grocery items. Although I am not a fan of Safeway, sometimes I shop there because of the store’s lower prices, gluten free food section and customer service. I propose a solution to the lack of gluten free grocery selections in my neighborhood. Instead of shopping at large, grocery store franchises, people should shop at community based co-ops or small grocery stores. Wouldn’t it be wonderful if people in northern California had affordable choices regarding the purchase of non-GMO, organic, gluten free groceries? The holiday season is nearly here. Soon it will be a new year. This year my new year’s resolution will be to find a group of people who are interested in buying non -GMO gluten free food and saving money. I will start a natural food cooperative or join one to save money and get a better selection of non-GMO, gluten free grocery items. I don’t believe I should have limited choices when grocery shopping or pay more for organic food because I am gluten intolerant.

A Review of Jimbo's Naturally in Carlsbad, CA

Jimbo’s Naturally is a natural food and organic grocery store in Southern California. They have organic grocery stores in Carlsbad, 4S, Escondido and Carmel Valley. On my last trip to San Diego, I visited Jimbo's grocery store in Carlsbad. Jimbo’s is a delightful alternative to natural food supermarket chains like Whole Foods and Trader Joe's. The store is committed to being a quality, neighborhood, organic grocery store. Jimbo’s natural food store is dedicated to providing gluten intolerant and celiac customers the highest quality foods. Jimbo’s also supports the non GMO movement. They sell foods that are predominantly manufactured by companies who pledge not to use GMO products. Their “Bill of Rights” summarizes the stores mission: to be customer friendly, socially responsible, support natural and organic food, provide a healthy workplace, embrace truth, integrity and respect. Besides fresh fruits and vegetables, Jimbo’s has a cornucopia of gluten free, non GMO, frozen and prepackaged foods. They have an assortment of frozen lunch and dinner entrées like Glutino's Macaroni and Cheese and Gluten Free Café's Lemon Basil Chicken. Jimbo’s also sells a wide selection of rice pastas, gluten free snacks and breads. There are even prepackaged, imported, specialty foods like gluten free khichadi. In case you are still hungry, Jimbo’s has a deli and bakery with prepared foods, cakes, cookies and gluten free sandwiches. I had a birthday party recently. A family member ordered a specially prepared, gluten free birthday cake from Jimbo’s bakery for the party. It was a small chocolate cake with chocolate icing. The cake was surprisingly, rich and chocolaty with a thick texture. It was the perfect addition to my birthday dinner celebration.

As a customer and someone with gluten intolerance, I am impressed with Jimbo’s customer service and commitment to providing its customers with safe gluten free foods. At the Carlsbad store's entrance, there is a small information center with pamphlets on a variety of topics including gluten intolerance, celiac disease and the gluten free diet. There is also a brochure which lists gluten free foods for sale in the store to aid celiac and gluten intolerant shoppers in making smart shopping decisions. The Jimbo's Carlsbad store is about half the size of Whole Foods market, but there is a larger selection of food and the prices are less expensive. The grocery store reminds me of the hip, local, health food co-ops I used to visit in Massachusetts and Vermont. Jimbo's Naturally is an organic grocery store in Carlsbad, and a mecca for organic food aficionados and anyone on a gluten free diet.

A Review of Pizza Nova in Solana Beach

Last night I ordered take-out, gluten free pizza from Pizza Nova in Solana Beach. What a relief to find excellent, gluten free pizza at a reasonable price in San Diego. Pizza Nova has been in business since 1990. They have three locations in the greater San Diego area; Solana Beach, Delmar and Point Loma. The restaurant specializes in homemade, gourmet, wood fire pizza, Italian pastas, appetizers, soups, salads and desserts. Besides delicious appetizers and salads, Pizza Nova’s menu has 17 varieties of gluten free pizza from pear gorgonzola to goat cheese. They also have free home delivery and catering services. I ordered the gluten free, Mediterranean vegetarian pizza and a caprese tomato and mozzarella salad. The caprese salad is a zesty blend of six large slices of fresh mozzarella cheese, yellow and red roma tomatoes, capers and a light blend of olive oil and balsamic vinegar dressing. The salad serves one to two people. Pizza Nova's gluten free, Mediterranean vegetarian pizza is topped with sautéed Portobello mushrooms, zucchini, olives, tomatoes, onions, fontina, feta and mozzarella cheese. The pizza and salad arrived within 30 minutes of my telephone order. Pizza Nova’s 10 inch gluten free pizza serves one to two people and has about six slices. The wood fire gluten free crust is thick and somewhat chewy with a savory olive oil and herb flavor. My sister who is not gluten intolerant ate a piece of my gluten free pizza and liked it better than her regular cheese pizza from another local restaurant. I heartily recommend Pizza Nova for its excellent customer service. The staff at Pizza Nova is friendly and conscientious, and they are careful with gluten free pizza orders. The gluten free pizza at Pizza Nova in Solana Beach is some of the best gluten free pizza I have eaten in a long time.

Gluten Free Meals and International Travel

In the past, international travelers with gluten sensitivity and other food allergies had few regarding meal service on long international flights. Alot has changed in the airline industry. Most international airlines offer special meals for poeple with gluten sensitivity and lactose intolerance. The standard, airline,gluten free meal has no barley, oats, rye or wheat. The low or no lactose meal is a special meal without dairy, lactose, casein, cheese, butter or margarine. Medical meals must be ordered at least 24 to 48 hours before the flight’s departure. Airline travelers who are vegetarian and gluten or lactose intolerant have extremely limited meal service choices. Most gluten intolerant or low lactose medical meals also contain meat. Another good idea for celiac and lactose intolerant travellers is to bring extra gluten free or lactose free snacks in your hand luggage. My best experience with a special meal request was on Singapore Airline. Singapore Airline has a variety of meal choices on their international flights, and their in-flight service is excellent. Meal requests on Singapore Airline must be made at least 24 hours before the flight’s departure. On a recent flight from the United States to Singapore, I requested the Gluten Intolerance Meal. At the beginning of the flight, the airline cabin crew acknowledged my special meal request. The hostess placed a special sticker on my seat to ensure I would receive the proper meal. On Singapore airlines, the special, medical meals are served ahead of the regular meals to prevent confusion during the meal service. I was very pleased with the gluten free meal; a combination of crackers, fruit, and a main course. During the flight, fruit and ice cream were also served. In addition, Singapore Airline provides travelers with free beverage service; wine, soft drinks, fruit juice, tea and coffee. With research and planning, air travel for gluten and lactose intolerant travelers is less of a problem then in the past.

Easy Gluten Free Kitcheri Recipe

Kitcheri is a delicious gluten free Indian dish that is healthy, high in protein and easy to prepare. Kitcheri is a traditional meal in India made from dal, rice and ghee. It can be prepared with red or yellow lentils, seasoned and garnished according to taste. Many kitcheri recipes also include cooked vegetables. According to an ayurvedic specialist, Dr. Claudia Welch, kitcheri is easy to digest, balances all three ayurvedic doshas, and is the ideal food during times of stress. Kitcheri is the perfect food for someone with an upset stomach as it is nutritious and eases many digestive problems. It is a naturally gluten free meal, which is soothing to the body and soul. During panchakarma ayurvedic treatments, meals of kitcheri are commonly prescribed. Kitcheri is a gluten free meal that is healthy and easy to prepare. Here, is a basic kitcheri recipe for two people, which I received, from my Aunt Mary. To prepare the recipe for four people, double the amount of lentils, rice and water and season to taste.

Ingredients :

11½ split yellow lentils(mung dal)
1 cup basmati rice
4 cups water depending on desired consistency
3 (tbs). ghee (Add an additional tablespoon of ghee if preparing the meal for four people)
1 (tsp). cumin
1 (tsp). fennel
1 (tsp). coriander
1 clove

Cooking Instructions:

Wash and rinse the rice and yellow dal thoroughly at least four times. Place 4 cups of water in a pot on high heat and let the water come to a boil. If you are preparing the recipe for four people, then use 8 cups of water. Adding more water to the kitcheri will create a soup like consistency. Add the lentils and rice to the boiling water. Reduce the heat and cook for 45 minutes or until tender.

In a frying pan, melt the ghee on medium to low heat. Next, add the cumin and fennel to the melted ghee. Let the mixture simmer until it turns a yellowish, brown color. Add the remainder of spices and cook for two minutes on low heat. Next, add the rice and lentils to the ghee mixture. Cook the rice, lentils and ghee mixture for another 10 minutes on low heat and stir regularly. Garnish the kitcheri with grated coconut or a hint of ginger and serve !

Thoughts on Food Allergies and the Medical Profession

    When I tell people that I am gluten intolerant or have food allergies, their initial reaction is that I must have some sort of psychological problem or be an unusually picky eater. I have been traveling in Asia for the last two months and visiting an ashram in Kerala, India. Over the last two weeks, I have developed gastritis.  The medical professionals who are treating me are Western and Indian. After several weeks of stomach problems, one nurse from the America suggested my indigestion and diarrhea was the result of stress. According to her, gluten and lactose intolerance were manifestations of unresolved emotional problems. She also suggested that the gluten free movement was a fad. I am educated as a psychotherapist and was surprised that a medical professional would be so judgmental and uninformed.

    

It would be unusual to be treated so disrespectfully in the United States, where there is a strong gluten free movement. Many restaurants and grocery stores have vegan, gluten free and lactose free food selections and menus. However, some conventional medical professionals still dismiss gluten intolerance as a nonexistent medical diagnosis. In the last few months, I have been told that my stomach problems were the result of stress, emotional issues, or a figment of my imagination. No one considered my gastrointestinal problems and diarrhea may be the result of cross contamination, accidentally ingesting wheat, eating poor quality foods, or amoebas. India is a notorious place for people to experience gastrointestinal distress. The dismissive way I was treated by the medical professionals in the ashram is surprising especially in an international community. While restaurants in the United States may receive training in gluten free food preparation, many medical professionals and lay people know remarkably little about wheat allergies or gluten intolerance. There is a noticeable lack of sensitivity or even sympathy from some medical professionals regarding the issue. My experience over the last few weeks has caused me to ponder what should be done to educate medical professionals about celiac disease and gluten intolerance.

Clearly, there is a lack of understanding regarding gluten intolerance and celiac disease. Food allergies and food sensitivities are not non-issues. People with food allergies are not mentally ill. I wonder if my recent negative experience with the medical establishment is common among other people who suffer from gluten intolerance or celiac disease. I suspect many people have had similar experiences. In that case, improved education and training of medical professionals regarding celiac disease and gluten intolerance is necessary to improve the competency and sensitivity of medical professionals around the world.

Gluten Free Steamed Idlis Recipe

     In south India, idlis are a popular gluten free meal. Idlis are small round ovals made of steamed ground rice and dal. They are served warm with sambar or chutney. The following is a simple recipe for making steamed idlis.

Ingredients

2 cup rice sooji or rice rava
(If rice sooji is unavailable use 2 cups rice. Soak the rice for 4 to 5 hours in water. Drain the rice and then grind the rice until it is a powdery texture.)
1 cup urud dal
salt
1 idli mold (pan)

     Soak the dal for 4 to 5 hrs. Grind the dal and add water as needed. Continue grinding the dal until it forms a smooth paste like mixture. Grind rice sooji mix for five seconds. Add the rice sooji to the urud dal and add a pinch of salt. If rice sooji is unavailable add ground rice mixture to the urud dal and add a pinch of salt. Let the idli batter ferment overnight by leaving it at room temperature. Grease the idli pan and steam idlis for 10 minutes or until firm. Serve the idlis with sambar or chutney.

Gluten Free Khozakattai recipe

 Here is a quick and easy recipe for gluten free kozhakattai, a traditional Indian dish made with a mixture of ragi and rice flour. Ragi flour is gluten free and high in protein, calcium and iron.

Ingredients
1 cup ragi Flour
¼ cup rice Flour
¼ cup jaggery or other sweetener

¼ cup finely chopped coconut or other nut or seed mixture

To prepare kozhakattai roast the rice flour for two to three minutes. Combine the ragi flour and the rice flour in a mixing bowl.  Add approximately ¼ cup of water or less, jaggery and chopped coconuts.  Form the mixture into small round dough balls. Steam for approximately eight minutes and serve.

Ragi: A wheat and gluten free food staple in India

     Sprouted ragi is a food staple in southern India and a pleasant surprise for budget conscious travellers with wheat allergies,celiac disease or gluten intolerance. Ragi, more commonly called finger millet, or African millet is a food staple in southern India. It is commonly referred to as the poor man’s rice by locals. In comparison to rice or wheat flour, ragi is resistant to mold and insects, making it an ideal- food source in the tropics. In addition, ragi can be stored for lengthy periods of time with minimal spoilage. It is naturally gluten free and a rich source of protein. Ragi also contains amino acids and methionine. According to the Association for India’s Development, sprouted ragi has over two times as much protein as 100 grams of cow’s milk, four times more iron and is an excellent source of calcium. Ragi is also higher in protein and iron than rice or wheat and less expensive. Ragi is wheat free and gluten free making it an ideal food for people with food allergies.

     In food preparation, ragi is ground into flour and used to make cakes, cookies, cereals, porridge and other baked food items. Ragi cereal is often a baby’s first solid food in India. According to the Association for India’s Development, ragi is healthier than many prepackaged baby foods made with rice or wheat. It is also tolerated by most children including those with food allergies. Ragi and vegetables or dal is a common-food staple in India.Ragi pancakes sweetened with jaggery are a popular breakfast item in Kerala. When travelling in India, ragi is a local-food source that is nutritious, wheat free, gluten free and inexpensive.

Kauveri Indian Restaurant at Singapore's Changi Airport

    Travelling internationally there are limited meal choices for people with dietary restrictions. At Singapore’s Changi airport, Kauveri’s vegetarian Indian restaurant is a buffet style fast food restaurant which offers wheat free and vegetarian Indian specialties. On a recent layover at Changi airport, I ate lunch at Kauveri’s Indian restaurant. The restaurant is located at the airport’s busy 24 hour fast- food mall in terminals one or two. Kauveri’s restaurant specializes in Indian vegetarian cooking. Besides vegetarian cuisine, there are a variety of wheat free, vegetarian Indian dishes on the menu. The menu lists a large selection of dosas, crepes made with rice flour and Indian treats like idly and sambar. The restaurant also offers vegetable biryani, paneer, potato dishes, curries and more. The restaurant décor is fairly typical of most food- court malls, with unappealing black and red plastic booths and florescent lighting. The staff compensates for the lack of ambiance with their service. The restaurant employees will happily answer any question about the menu including questions about food preperation and food allergies.

 I ordered the Masala dosa, a large, crispy crepe made with rice flour and a spicy potato filling. I was not disappointed. For 11 Singapore dollars, the waitress brought me a large dosa, enough for two people, sambar, mango and coconut chutney and a side order of soy curry. Although, the staff assured me the foods were wheat free, the kitchen does not practice gluten safe food handling due to the size of their kitchen.  An hour after lunch, I feel well. I will probably return to Kauveri’s for dinner since I have a long layover. Kauveri’s Indian restaurant is perhaps the best place for lunch or dinner for international travellers with food allergies and dietary restrictions in Singapore’s Changi airport.

Gluten Free Dining at California Pizza Kitchen in Solana Beach

Gluten free pizza and other delicious gluten free entrees are “what’s cooking” at California Pizza Kitchen restaurant in Solana Beach, CA.   California Pizza Kitchen in Solana Beach is located near some of the best beaches and surfing in the San Diego area. The restaurant is usually crowded with an eclectic variety of families, locals and the beach and surf crowd. The popular eatery is a well known franchise which recently introduced a gluten free menu. The gluten free menu has over 30 different varieties of gluten free pizza and other entrees. Selections range from habanero carnitas pizza, bacon, lettuce and tomato pizza, BBQ chicken and more. There is also a savory gluten free tortilla soup, gluten free salads, like Moroccan chicken and appetizers. For those who are still hungry, there are gluten free hot fudge and caramel ice cream sundae desserts. In addition, there is gluten free children’s menu with entrees like grilled chicken and M & M candy ice cream. The restaurant is welcoming with its modern decor, low lighting, genre paintings and cozy, art deco booths and tables. Customers may eat in the bar or the dining area. In Solana Beach, there is an outdoor patio with heat lamps for diners who want to sit outside and enjoy the beautiful, Southern California weather.

                I visited California Pizza Kitchen in Solana Beach with a group of five people in July. I was the only person in the group with gluten intolerance.  I felt comfortable being gluten intolerant as the waiter was knowledgeable about safe, gluten free food preparation. He also helped me to identify the gluten free menu items. I ordered a gluten free four cheese pizza, roasted vegetable salad, and a gluten free guacamole and corn tortilla appetizer. The pizza crust was thin and crispy just like regular pizza crust. My non gluten intolerant dinner companions sampled the four cheese pizza. They could not taste the difference between my gluten free pizza and their regular pizzas. The roasted vegetable salad, a mixture of warm sauteed artichoke hearts, sun dried tomatoes, asparagus, and eggplant on a bed of lettuce with gluten free Dijon vinaigrette dressing was delectable. The group shared an order of gluten free white corn guacamole and chips which included a large plate of corn and avocado guacamole dip and tangy spices with white corn chips. At California Pizza Kitchen, the food is delicious, and the service is excellent. The staff makes an extra effort to assist customers with food allergies.

                The gluten free menu is a welcome addition to California Pizza Kitchen. The restaurant is a pizza lover’s dream. Now because of the restaurant’s gluten free menu, even gluten intolerant and celiac customers can enjoy the restaurant's flavorful pizzas. Because of the combination of gluten free menu items and service, I visited California Pizza Kitchen several times on my San Diego vacation.

A Review of Healthy Creations in Encinitas, CA

     Healthy Creations is a gluten free bakery and catering establishment in Encinitas, CA that is worth visiting. The healthy bakery and café offers a mouth- watering selection of gluten free sandwiches, wraps, salads and bakery items. The catering menu has an impressive array of pastas like gluten free, baked ravioli in cheese sauce and vegetables. Dairy free  menu modifications are available for customers with lactose intolerance. 

     Dining at Healthy Creations is a delightful experience. As customers enter the cafe, they are greeted with a display case full of sumptuous, gluten free baked goods including mock hostess cupcakes, brownies, chocolate chip cookies, cakes and breads. The interior is simple and comfortable with two small, round metal tables. Customers may eat in the cafe or order sandwiches or catered items to go from the gluten free kitchen. The store also sells frozen foods including gluten free donuts, breads and waffles. There is also a selection of gluten free cereals, crackers and pastas.

     Altogether, Healthy Creations is a friendly, stress free environment. I arrived for lunch at approximately 2:30 in the afternoon with my adult son. We ordered the gluten free California Wrap. It was a delightful blend of sautéed strips of tofu with avocado; tomatoes, sun dried tomato aioli and Havarti cheese. My son had the non vegetarian version of the California wrap with grilled chicken. We were both pleased with our entrees. We also sampled the gluten free Thai peanut tofu, a marvelous blend of shredded tofu, peanuts, lettuce, carrots, and cucumber on a gluten free wrap with Thai sauce. The entree is also available with chicken for non vegetarians. For dessert, we shared a gluten free chocolate cupcake. The texture was light and not too heavy, and the taste was rich and chocolaty.  It reminded me of the chocolate cupcakes I enjoyed as a child. At Healthy Creations, the food is excellent, and the prices are reasonable. The store’s staff is friendly and knowledgeable about celiac disease and gluten intolerance.  For an excellent sandwich, wrap, salad, or catered meal visit Healthy Creations on Camino Real in Encinitas, CA.

Amber Waves of Grain and GMOs

   When I think of “Amber waves of grain” I am reminded of my childhood and the large Midwestern farm where I grew up. The Midwest is nicknamed America’s bread basket because it produces the majority of America’s food for consumption. The Midwestern farms that I remember as a child are changing. Now instead of staples like wheat, corn, and soybeans, genetically modified (GMO) crops are produced for human and animal consumption. Currently, there are genetically modified forms of rice, corn, alfalfa, sugar beets, and potatoes. The list of genetically modifies foods is increasing. The use of genetically modified foods became widespread in the 1990’s. The proponents of GMOs claim they are a  new form of  crops which are easier to grow, and drought and insect resistant. GMO crops are planted in Canada, America and developing third- world countries. The change sounds positive on the surface but is it for the better? In the United States and Europe, there is a public outcry against GMO products. Genetically modified foods are illegal in Europe. In the United States, genetically modified crops are here to stay despite public protests. Thankfully there are small groups of organic farmers who still grow non- genetically modified crops. To me there is something alien and even Un- American about the idea that most of the foods grown in the USA will one day be genetically modified. It reminds me of attack of the mutant tomatoes or some other awful B grade horror movie. Even organic farmers are saying their crops are being affected by pollen from genetically modified crops. In time, even organic non- genetically modified organic produce may have similarities to GMO crops due to cross pollination.
     I believe the introduction of genetically modified food is altering the fabric of rural American life.
I spent much of my youth on a farm in the rural Midwest. When I was young, I remember planting corn every year, watching it grow and helping with the harvest. My life revolved around planting and harvest. I developed an appreciation and respect for the land. On our land and neighboring farms, there were acres of green, verdant fields of corn, soybeans, wheat, tomatoes, strawberries, melons, and squash. As a child, I enjoyed playing in the tall, green, rows of corn near my house. I learned to plant seeds and watch them grow at a young age. Grandma taught me how to plant a garden when I was five years old. I would carefully start the seeds in seedling trays, hold the tiny round seeds in my small hands and place them into the soil. Every day, I would carefully check them poking my finger into the soil to make sure it was not too dry or wet. When the small green sprouts appeared, I would transfer the young plants to the garden, carefully digging in the rich, brown soil and planting each one. I spent hours on my hands and knees weeding the garden and watching for pests. I enjoyed watching the young plants push their tender green shoots out of the dirt and reach towards the blue sky. After harvest, I would carefully collect the seeds and put them in a small round airtight jar for next year. I called them my heirloom seeds. Like my grandparents before me, I planted and grew my own food. There is something life affirming about planting vegetable seeds in the ground and watching them grow. Gardening teaches children to be responsible, and work in partnership with nature. As a youth, I was proud of being able to grow my own food. I also felt confident that mother earth would provide for me as she had provided for my family for, multiple generations. Today, I am becoming health conscious. I worry about the health affects of GMOs. I am always surprised by the number of people who have developed  food allergies within the last 10 years. I wonder if their food allergies and other medical problems have something to do with genetically modified foods. When I shop today, I take the extra time to visit the community’s farmers markets and health food stores and look for local, organic produce. It is more expensive, but I believe that eating healthier foods will help me to live longer. When I go grocery shopping, I spend an additional 20 minutes carefully reading the label to ensure a product is free from GMOs, is organic, pesticide, and cruelty free. Before the advent of technological innovations like growth hormones and GMOs, I was less concerned about the food I ate or fed my family. I am certain that other people are making the switch to organic non genetically modified produce because of the overwhelming number of health food grocery stores in my small town. Eating organic non genetically modified foods may be more expensive, but I believe my health is worth the extra expense. 

A Review of Blush Yogurt in Walnut Creek

     One of the best- kept secrets in Walnut Creek, California is Blush frozen yogurt. Blush is a new frozen yogurt shop in Walnut Creek, across the street from Whole Foods Market, which offers the area’s health conscious residents, a variety of soft serve frozen yogurt and other healthy desserts. There are five Blush yogurt shops in the Bay Area. The Walnut Creek store is a new addition and has been open one year. With its focus on organic, high quality, low- calorie desserts and reasonable prices, Blush frozen yogurt is a welcome addition to the Walnut Creek’s upscale downtown cafe and restaurant scene. Compared to the competition, Blush frozen yogurt is a unique dessert experience. The shop’s menu boasts an impressive array of organic frozen yogurt, fruit juice and yogurt blends and shaved ice. The frozen yogurt blends are manufactured with organic dairy products which are free from rgbh growth hormone, pesticides and antibiotics. In addition, Blush adds probiotics to their frozen yogurt, to facilitate calcium absorption, so it is healthier and more digestible. One of the nice things about Blush for health conscious people is their soft serve frozen yogurt, which is fat free and low calorie. According to the menu, one portion of frozen yogurt is only 80 calories. Besides delicious desserts, the customer service at Blush is superb, and the setting is casual and relaxed. The moment I entered the store, I noticed the atmosphere of the Blush shop which was comfortable, relaxed, and surprisingly cool on a hot summer day. The store’s casual decor; plain off white walls, neon sign with the Blush logo, small, modern round metal tables and chairs for costumers made me feel welcome. Blush is a comfortable, low- key atmosphere and the perfect place to visit on a hot summer day. Behind the clear see- through counter, there are varieties of frozen yogurt and colorful toppings including chocolate, fruit and nuts. David, a Blush cashier, and frozen yogurt enthusiast greeted me when I entered the store and explained the company philosophy. Blush believes in serving only the finest organic and pesticide free foods. The cashier proudly pointed to the low calorie frozen yogurt selections, and made sure I was aware that everything was gluten free, fruit juice sweetened, low fat and organic. After spending a frustrating hour in a Walnut Creek health food store speaking to employees who did not know the difference between organic, and non organic foods, visiting blush yogurt was a refreshing change. The cashier offered me a free sample of Blush yogurt, a combination of dragon berry and pomegranate. The frozen yogurt was soft, silky smooth with an excellent texture. The taste was tart and semi -sweet. Most soft serve frozen yogurt has a plastic artificial texture. Blush yogurt was refreshingly different. There was nothing artificial about Blush yogurt. It was fresh, delicious and authentic. I ordered a small cup, which I enjoyed. A small serving included a generous portion of frozen yogurt ice-cream with strawberry fruit toppings and was inexpensive. The cost was a little over three dollars. After eating a small cup of frozen yogurt, I was satisfied and guilt-free, because Blush is low fat and low calorie. The combination of customer service and organic, healthy deserts make Blush frozen yogurt, a store worth, visiting this summer.

Surviving Gluten Intolerance

Shopping for gluten free food is much easier because of a growing gluten free movement in Northern California. In the Bay Area, there are grocery stores which sell gluten free items, and restaurants which cater to people with celiac disease and gluten intolerance. According to the Gluten Free Network, as many as 15 percent of the American population suffers from celiac and non- celiac, gluten sensitivity. Gluten is a protein found in wheat, barley, rye, and malt. People with celiac disease and gluten intolerance experience an adverse reaction, when they eat foods containing gluten. The symptoms include headache, inflammation, diarrhea, gas, bloating, fatigue, and mood swings. According to medical professionals, there is no cure for celiac disease or gluten intolerance. The disease is manageable by eliminating gluten from the diet.

           According to the Gluten Intolerance Group of North America, 8 to 10 percent of the American people have adopted a gluten free diet. Adhering to a gluten free diet requires special preparation. This includes establishing a gluten free space in the kitchen including separate cooking utensils, cutlery, condiments, cutting boards, and cook-ware for preparing gluten free foods. Medical experts suggest gluten free foods should be clearly labeled and kept on a separate shelf away from foods containing gluten. Many people are unaware, that minimal exposure to gluten may cause a severe allergic reaction in someone with gluten intolerance or celiac disease.

                To aid celiac and gluten intolerant consumers in finding gluten free restaurants; the Gluten Intolerance Group of North America established the Gluten Free Restaurant Awareness Program (GFRAP). The program has an online listing of 1620 restaurants in the United Sates, which provide gluten free dining. GFRAP also offers training programs for restaurants on creating a safe, gluten free food preparation area in the kitchen. In the Bay Area, there are a growing number of restaurants, pizzerias, and bakeries with gluten free menu selections.

                There are also many gluten free grocery items available in health food stores like Whole Foods, Henry’s, and Trader Joe's. Even stores like Safeway have a small selection of gluten free foods. The Gluten Intolerance Group of North America recommends gluten sensitive consumers make a list of safe foods, medications, and supplements, for use, when shopping, and to check the label. Gluten free flour alternatives from legumes, nuts, and other vegetables include potato, rice, and chick pea flours. There are gluten free cookies, pastas, pizzas, bread, and cake mixes. There are even gluten- free beers. Most consumers agree pastas and baked goods made from non -gluten flours are as delicious as items made from wheat. Popular gluten free foods include Udi’s Bakery products, Glutenfreeda burritos, Rustic Crust pizza, Lucy’s cookies, and Tinkyada rice pastas, and more. The amount of gluten free grocery items continues to grow.

                According to a report by Mintel, sales of gluten free products are expected to increase, at a rate of 15 to 25 percent, over the next few years. Because of the increased number of gluten free grocery items and restaurants with gluten free menus, maintaining a gluten free diet is easier than it has ever been and much more palatable.

Every Day is Earth Day: Creating a Sustainable Future

I read an article recently about global warming and food shortages. The writer suggested the extreme weather, droughts and flooding, affecting food production was caused by global warming. I am concerned about global warming as few policies are being implemented to control fossil- fuel emissions, and preserve our natural resources. There are many pro- nuclear advocates who suggest we should eliminate green- house gasses and global warming by building more nuclear facilities. I don’t believe nuclear power is safe since the recent tragedy at Japan’s Fukushima nuclear power plant. There are alternative energy sources like solar, wind, and wave energy which don’t produce greenhouse gases or contribute to global warming. Alternative energy is not being researched or implemented, on a large scale, by the current American government. I believe our unwillingness to develop alternative energy is because of corporate greed, and our society’s lack of connection to nature. We will celebrate Earth Day in the city this Saturday. I’m looking forward to the community gathering. There will be gardening workshops, informational booths on recycling, solar cooking, facing painting, and alternative energy demonstrations. Every year, our community square, is decorated with brightly, colored flowers, and a large green mother earth statue, to celebrate mother earth. My children I enjoy attending Earth Day because it is a community event that inspires us to make positive lifestyle changes. Last year I learned how to use a solar oven. Throughout the year, I made cookies, cakes, vegetarian casseroles, and other delicacies on sunny days. Not only did I save electricity, but my family and friends enjoyed the delicious solar cooked treats. 

     We have celebrated Earth Day every year since the festival’s inception in the 1970’s. My grown children and their friends especially enjoy the festival’s organic gardening and composting demonstrations. I like the urban gardening and solar energy booths. The large earth day gatherings in California remind me of the free festivals, of the hippie movement, I used to attend with my parents in the 1960’s. There were free bands, balloons, anti- war literature, and brightly colored t-shirts for sale.  I was 6 years old and too young to understand the anti-war movement, but the events made an impression on me.

    Every year we make our annual pilgrimage to the city’s Earth Day celebration, and the rest of the year we are inspired to recycle, garden, carpool, and conserve our natural resources. Earth Day was started in the 1970’s to teach people about various environmental issues affecting the earth. I am inspired by Earth Day, and I like the idea of having a special day to celebrate nature. We need to do more than remember the earth or practice sustainable living once a year. I propose that Earth Day should occur all year around to remind people about their connection to nature. Curriculums should be established in primary and secondary schools to make children aware of the dangers of global warming and educate them on safe, environmental practices, and sustainable living. In India, the guru Ammachi initiated a campaign to clean India, and teach people about the environmental problems caused by pollution. She believes the earth is our mother, and people should live in harmony with nature. If society shared these beliefs, many of our environmental problems would be solved. Unfortunately, most of us are too involved in our lives to care about our planet’s environmental woes. By instituting a daily Earth Day celebration, we can reduce our disconnection from nature and take practical steps towards developing a sustainable future.

Living a Gluten Free Lifestyle

Gluten Free Pasta

Living with celiac disease or gluten intolerance is challenging. I changed my diet and eliminated gluten last year, after I discovered I was gluten intolerant. Gluten is a product in wheat, barley, malt, and rye and is found in many grocery items, supplements, and medications. Since I stopped eating gluten,  I have lost ten pounds. I enjoy being gluten-free. I’ve noticed I have more energy and feel better. Even my friends say there is a change in my appearance. Because there are so many gluten-free foods available in grocery stores and restaurants, maintaining a gluten-free diet is not difficult. There are gluten-free grocery alternatives at Whole Foods, Trader Joe's, and even Safeway. I buy or make gluten free bread, muffins, pizza, cookies, and pasta. My favorite gluten-free products are Tinkyada brown rice pastas, Glutenfreeda's burritos, Udi's bakery products, and Lucy’s gluten free cookies. When I cook pasta at home no one notices the difference between wheat and gluten-free pasta alternatives. My real problem has been travelling in third world countries and finding gluten-free menu alternatives. This year I am returning to India for six months. I am worried about maintaining my diet. I am making a list of foods that are gluten – free like ragi, a popular form of millet flour in South India and kicheri. I am also improving my malyalam vocabulary. I hope as people become more familiar with celiac disease and gluten intolerance, resources for people with gluten sensitivity will increase.

Thyroid Disease

   This year I was diagnosed with thyroid disease. The diagnosis was not a surprise as most of my family is hypothyroid and my sister had thyroid cancer. Thyroid disease is common in the United States, and statistics indicate more than 20 Million people suffer from thyroid disorder. The thyroid gland is a butterfly- shaped organ located below the Adam’s apple. It is part of the endocrine system and functions to convert iodine into thyroid hormone. The thyroid regulates metabolic energy, body temperature, and other organ functions. People with a family history of thyroid dysfunction often have thyroid disorders. Hypo and hyper thyroid disorder, thyroid nodules, goiter, and thyroid cancer are the most common thyroid disorders.

     Hypothyroidism is diagnosed when a person produces insufficient amounts of thyroid hormone. Common symptoms of low thyroid include fatigue, dry skin and hair, constipation, hair loss, sensitivity to cold temperatures, depression, irritability, anxiety, poor concentration, memory loss, weight gain, insomnia, and heavy menstrual periods. Hashimoto’s disease is an auto-immune disorder commonly associated with low thyroid. Hypothyroidism is commonly diagnosed by a blood test, to check the levels of thyroid hormone. Many people try herbal remedies for low thyroid with  little success. The disease is usually treated, with prescription thyroid medications, to balance the levels of thyroid hormone.

     Hyperthyroid disorder occurs when the body produces more thyroid hormone than is needed. Common symptoms of elevated thyroid include increased perspiration, thinning hair, muscular weakness in the upper arms, shaking hands, anxiety, racing heart, weight loss, infrequent bowel movements, and light menstrual cycles. Related health conditions include toxic multinodular goiter, Graves’s disease, and thyrotoxicosis. Common treatment for hyperthyroidism includes antithyroid medications, radioactive iodine treatment, and thyroidectomy.

     Thyroid nodules are another form of thyroid disease. Thyroid nodules are irregular growths ranging in size and appearance which occur in 50% of the population. Nodules are either solid growths or cysts and are present with or without thyroid imbalance. In some cases, multiple thyroid nodules are formed due to hyperthyroidism. Multiple nodules may occur in one or both lobes of the thyroid, such as multinodular and bilateral multinodular goiter. In most cases, thyroid nodules are non cancerous and do not affect the thyroid’s function. The incidence of thyroid cancer is higher with a family history of thyroid cancer, a single hard nodule, the presence of a cold nodule in an RAI scan, and a nodule that is attached to the surrounding anatomical structure. Thyroid nodules are usually discovered during a routine physical exam. If a thyroid nodule is present, your doctor will refer you to an endocrinologist. The endocrinologist will require more tests including an ultrasound scan, and in some cases, a radio-active iodine scan. Usually, a fine-needle aspiration (FNA) biopsy will be performed to determine of the nodule is cancerous. With early detection, thyroid cancer is highly responsive to treatment.
    If you have suspect you have thyroid problems, ask your doctor to check your thyroid hormone levels. While there is no cure for thyroid disease, the condition is treatable with proper medical treatment, early detection, and lifestyle changes.

"Thyroid Diseases: MedlinePlus." National Library of Medicine - National Institutes of Health.
     Web. 21 Mar. 2011. <http://www.nlm.nih.gov/medlineplus/thyroiddiseases.ht

Finding Health Insurance with a Pre-existing Medical Condition

Finding Health Insurance with a Pre-existing Medical Condition