Mother's Day may have come and gone, but summer can't be far away right? Here are Monday's news and nibbles.
These Shoes Were Made for Walkin'
The McHenry County Celiac Support Group will be sponsoring a Celiac Walk this coming Saturday, May 19th, to help raise money for the University of Chicago Celiac Disease Center. The walk kicks off at 10am at Emricson Park in Woodstock, IL and consists of a 1.3 and 1.7 mile trail. There is no registration fee, but donations are welcomed. Contact the McHenry County Celiac Support Group for more details.
Time to Bulk Up
Getting the recommended daily amount of fiber can be difficult, let alone if you have food restrictions. Research has shown that celiacs tend to have inadequate intake of fiber, since many fortified foods and higher fiber processed grains have gluten in them. However, there are many naturally gluten free foods that are high in fiber, as well as gluten free grains that you can substitute in your recipes for white rice flour. Here are a few foods to include in your daily diet to help boost your fiber intake:
- Beans (black beans, kidney beans, pinto beans, chickpeas added to soups, salads and dips)
- Fruits (apples, pears,blueberries, raspberries are just a few high fiber fruits)
- Vegetables (artichokes, broccoli, spinach, carrots, and kale are all great choices)
- Add higher fiber grains to your gluten free flour mix, such as buckwheat, sorghum, and millet
- Sprinkle flax seed into muffin and bread recipes
- Udi's new Ancient Grains Millet-Chia gluten free breads is yummy and includes 5 grams of fiber per two slice serving
Nibbles: Strawberry Rhubarb Pie
My husband and I had a bit of grocery shopping miscommunication yesterday. We decided to grill baby back ribs for dinner and needed to hit the grocery store for our weekly shopping trip. In order to get to grillin' and chillin' as quickly as possible, we decided to divide and conquer. He hit Costco for the ribs with one child, while the other child and I headed to Walmart for the much needed toilet paper, paper towel, laundry detergent, etc. While I'm knocking out item after item on the shopping list, I'm completely unaware that my cell phone is off and my husband has been texting me from Costco with all of the other items he is buying.....4 pounds of strawberries, a mega container of laundry detergent, toilet paper, paper towel, 24 limes. We both return home to find we purchased essentially the same groceries, only mine were "normal" size and his were "super size". The beauty of Costco is the good deal that you get when purchasing in bulk, and the fact that you can walk in for one item and come out with 5 pounds of pretzels, a new bathing suit, and a Visio flat-screen TV. The conundrum is how to use up all of that good deal that you got? Can we really use 24 limes? I guess a margarita night is in our future. A 2 pound container of cashews? Snack away kids! 4 pounds and 1 pint of strawberries? Make strawberry rhubarb pie to finish off our delicious, sticky fingered barbecue rib dinner.
Strawberry Rhubarb Pie
This crust recipe is taken from Nestle/Libby's Gluten Free Pie Crust recipe. I just adapted it to be dairy free.
1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 tsp salt
6 tbsp cold Earth Balance vegan shortening, cut into small pieces
1 large egg, beaten
1 tbsp apple cider vinegar
3 to 4 tbsp ice water
Preheat oven to 425 degrees. Combine potato starch, tapioca flour and salt in medium bowl. Cut in butter until mixture is crumbly. Form
well in center. Add egg and vinegar; stirring gently until just blended. Sprinkle with water. Blend wet and dry mixtures together with a
fork and clean hands until it just holds together and forms a ball. Divide ball in half, using one half for bottom crust and other half for top crust. Place first half on lightly floured (use rice flour) sheet of wax paper. Top with additional piece of wax paper. Roll out dough to
desired thickness, remove top sheet of wax paper and invert dough into a 9-inch pie plate. Slowly peel away wax paper. Repeat process for top crust and place on top of filled pie.
1 1/2 cups granulated sugar
2 Tbsp plus 2 tsp cornstarch
2 cups rhubarb, cut into small chunks
2 cups sliced strawberries
1 1/2 Tbsp Earth Balance vegan shortening
Mix sugar and cornstarch. Add fruit and mix until fruit is evenly coated. Pour mixture into pastry lined pie pan. Dot with Earth Balance. Cover with top crust and cut small slits in it. Sprinkle top crust with sugar. Seal. Bake 40 to 50 minutes or until crust is nicely browned and juices begin to bubble through slits.
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