Monday, November 23, 2015


Honey Gold Stuffing Serves 6-8
3/4 cup butter or earth balance (or 1/2 cup olive oil)
2 cups diced onion
1 1/2 cups celery stalk, diced
1 loaf of honey gold bread, cut into 1-inch cubes
1 – 2 cups broth/stock of your choice (more if bread has been dried)
1 tsp thyme
1 tsp sage
salt & pepper to taste
1. Preheat oven to 350 degrees and grease a glass baking dish with butter/oil
2. Heat 2 T of butter or oil in skillet over medium heat. Add onion and celery;
cook until tender
3. If using sausage and/or mushrooms, add to skillet and saute until browned
4. Combine skillet ingredients with bread cubes, butter/oil, & seasonings in a
large bowl; add just enough broth to saturate bread; mix well
5. Transfer mix to buttered/oiled glass dish
6. Cover with foil and bake for 40 minutes
7. Remove foil & bake for an additional 20 minutes or until top is slightly crispy
8. Eat and enjoy

- New Cascadia Traditional Bakery in Portland

Saturday, November 21, 2015

DIY Island Lip Gloss

1 tsp grated beeswax
1 tsp grated cocoa butter
1 tsp coconut oil
1 tsp macadamia or other nut oil
1 tsp light sesame oil
1/8 tsp vitamin E oil
Choose organic ingredients when possible. Melt ingredients together in a double boiler or microwave. Add a pinch of beetroot powder for color. Stir well until all are mixed. Store in a small, clean container.
Recipe courtesy of Janice Cox, EcoBeauty.
Natural Awakenings, November 2015

Toxic Ingredients in Your Makeup

Benzophenone, Butylated compounds, including BHA, BHT
Carbon Black, Ethanolamine compounds including DEA, MEA, TEA
Formaldehyde-releasing preservatives (quaternium-15, imidazolidinyl
Heavy metals, including lead (may not be labeled)
Phthalates, PTFE (Teflon), Silica, Talc, Titanium Dioxide, Triclosan
- Campaign for Safe Cosmetics
- Natural Awakenings, November 2015

Sage Advice for Hot Flashes

Supplements of sage leaves can relieve hot flashes, according to a study of 69 menopausal women who were experiencing at least five hot flashes per day. In the study, published in Advances in Therapy, sage supplements reduced hot flashes, on average, by 50 percent within 4 weeks and by 64 percent within 8 weeks. Sage teas have also been reported to reduce menopausal symptoms.
- Better Nutrition, November 2015

Wednesday, November 18, 2015

Homemade Dark Chocolate

Prep time
Total time
Rich, luscious dark chocolate that is perfect all by itself, or when used in other applications such as truffles, candies, and confections.
Recipe type: Dessert
Cuisine: American
Serves: 8 oz
  1. In a small, heavy bottomed saucepan over LOW heat, melt coconut oil.
  2. Add honey and whisk briefly until dissolved.
  3. Whisk in cocoa powder.
  4. When you start to see a gloss form, remove from heat and whisk until smooth and glossy.
  5. Add vanilla and whisk briefly. If chocolate is not sweet enough, add a few drops of liquid stevia to reach desired level of sweetness.
  6. Spread thinly (about ¼" thickness) on a Silpat and refrigerate. Break into pieces and serve. Alternately, pour into a candy mold, or use in one of the other recipes listed in The Paleo Sweet Tooth.
- Health Nut Nation

Umpqua Oats

Contamination Potential Warning!! Confusing labeling!!
Beware Umpqua Oats products: Product packaging includes a "no gluten ingredients used" versus a "gluten-free" claim. This product does NOT have to comply with the FDA gluten-free labeling rule. Packaging also includes a logo (see image) that could be very confusing. This is despicable marketing in my opinion. We will be testing these oats. - via Gluten Free Watchdog, LLC
Why do they use an Oregonian river if they are in Nevada? "The Umpqua Valley is where we were born and raised, and where Umpqua Oats was founded."
Umpqua Oats
2980 Sunridge Heights Pkwy #130
Henderson, NV 89052
(877) 303-8107

- GIG of Portland

Saturday, November 14, 2015

Xanthan Gum, The Real Story

There always seems to be a new layer of learning when it comes to gluten-free.  Just when you think you’ve got it all covered and are safe, out pops another fact that complicates matters.  I've recently learned that xanthan gum may be a problem, and here's how it plays out.
Gluten is a protein in wheat flour that holds baked goods together—it’s the “glue” that provides structure and stretch.  Gluten-free baked goods need a substitute for this strong binder; otherwise they crumble.  (That’s the basis for the name of my website:  When my family first started eating gluten-free baked goods, we kept saying, “It crumbles!”)
Xanthan gum is a standard ingredient in gluten-free baked goods because of its binding qualities.  Xanthan gum is a bacteria grown in a lab, most commonly from corn, but it can be made from wheat (!), dairy, or soy.  If xanthan gum is made from wheat, it is possible that the gluten protein could still be present even though the product says it’s gluten-free!  This can cause problems for gluten-sensitive people.  It may be the reason why certain individuals can tolerate xanthan gum only some of the time—their intolerance depends on xanthan gum’s origin.
I consider xanthan gum a possible hidden source of gluten, and sometimes I wonder if it is affecting me.  It's used as a stabilizer in salad dressings, cosmetics, and even, believe it or not, laxatives.
Bottom line: Beware that xanthan gum, present in many “gluten-free” products, could be derived from wheat and could, therefore, cause problems for you if you are sensitive to gluten.