Monday, May 27, 2013

June GIG Meeting

Please save the date for our next support meeting
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker will be:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
We hope to see you there!

GF Cooking Class Schedule

 These cooking classes are taught by the Doctor and the Chef. Dr. Lisa Shave and Chef Kimi Reid.

June 5, 2013: Thai on the Fly
6:00 – 7:30 p.m.

Pad Thai prepared two ways – veggie and shrimp
Green Papaya Salad
Coconut Sticky Rice with Mango
Let's fly to Thailand for our June menu. Everyone's favorite Thai takeout comes to your kitchen. A new twist on salad by shredding green papayas will tickle your taste buds (this was one of Dr Shaver's favorites when she lived in Africa). We've all made lumpy rice by accident – now learn to make sticky rice on purpose. Smooth and delicate – a classic ending to a flavorful meal.

July-TBA: Hot Love in the Summertime
6:00 – 7:30 p.m.

Quinoa and Salmon Burgers
Pickled zucchini
Kale chips
It's summer and glutenfree BBQ's are waiting for you! How about a spin on the ol' burger and liven it up with salmon and quinoa? Learn about fermented foods, and chips that have a satisfying crackle and crunch that are not made of potato.

August - TBA: Mediterranean Mezze Platter
6:00 – 7:30 p.m.

Baba Ganoush
Grape leaves prepared two ways - vegan and Lamb
Fattoush salad
It's August and the heat is here. Delectable choices on any middle eastern dining table include the mezza – pick what you feel like. A staple is roasted eggplant dip (always served with hummus), a salad that goes a step beyond tabouli, and wrapped grape leaves (aka, dolmathes) - impressive on any table! And oh–so–delicious.

September - TBA: Munchable Lunchables
6:00 – 7:30 p.m.

Simple sandwich alternatives
Homemade nut butters and jam
Chocolate–avocado pudding with flax
Is it September already?  Back to school for kids, teachers and as adults, we can take lunches to go as well!  Look beyond two slices of bread, as we explore the versatility of some simple sandwich alternatives (rice paper rolls, brown rice wraps, etc.)  We will discuss simple fillings and teach you to make your own nut butters and jams. Avocado in a dessert?  You will say OMG after tasting this delectable and creamy pudding.

Gluten Free Food Classes

The Doctor & the Chef

Chef Kimi Reid blends years of culinary training and experience with a passion for nutritional awareness.  Before arriving in Portland, Chef Kimi spent many years cooking everywhere from fly–fishing lodges in Chile, private yachts in Italy, cafes in Australia, and Michelin five–star restaurants worldwide. Here in Portland, she offers nutritionally–customized personal chef services, menu consulting, as well as providing “naturally gluten-free” weekly recipe plans at  She is gluten–free herself and loves working closely with naturopathic physicians to ensure that her clients are eating well, and/or learning to cook for themselves. Chef Kimi is very excited to be sharing the fun secrets of a gluten–free way of life here at Charlee’s Kitchen!

Dr. Lisa Shaver is a primary care physician at Everyday Wellness Clinic in downtown Portland whose practice focuses on chronic lifestyle diseases such as digestive disorders, IBS, celiac disease, non–celiac gluten sensitivity, SIBO (small intestinal bacterial disorder), intestinal yeast overgrowth, parasites, etc. Dr Shaver is trained in functional gastroenterology, endocrinology, neurotransmitter balancing, blood chemistry and neurology. She has been gluten–zero for six years. Dr Shaver volunteers as the branch manager for the Gluten Intolerance Group of Portland, a gluten–free support group which meets monthly. Dr Shaver loves to cook, and uses an emphasis on food and nutrition as her primary method of treating patients. She is also a licensed acupuncturist and incorporates Eastern medicine philosophies into treatment plans which are individualized for each patient.

Friday, May 24, 2013

Don't Eat It, Use It!

Lemon zest boosts mood
Aromatherapy research suggests that the scent of lemon
oil can lift spirits. Add lemon zest to iced tea: inhale the aroma.
Vinegar soothes sunburn
Soak a cotton ball in apple cider vinegar to treat fried skin,
says Bonnie McMillen, a nurse at the University of Pittsburgh
at Bradford.
Yogurt repairs skin
Use plain Greek yogurt as a mask: The live bacteria remove toxins,
and the acidity balances the pH of the skin, says Dharma Singh
Khalsa, MD.
Chamomile tea reduces irritation
Dip a washcloth in a strong iced brew and press onto skin to
help relieve inflammation, suggests Valori Treloar, MD.
-Health Magazine, June 2013

June GIG Meeting

Please save the date for our next support meeting
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker will be:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
We hope to see you there!

Gluten Free Food Relief

GoPicnic Matching Donation  

Gluten Intolerance Group
31214 124th Ave SE
Auburn, Washington 98092

Wednesday, May 22, 2013

Interesting Facts

4 is the number of daily cups of coffee it takes to reduce your
risk of depression by about 10 percent, per a report from the
National Institutes of Health.
20% is how much additional fat you can burn by working out before
breakfast, a British study reveals. Researchers say one reason is
that when you don't have recently consumed calories on board,
the body taps existing body fat for energy.
Ten is the number of points Americans' average cholesterol has
fallen since 1994, thanks to statin drugs plus better diet and
exercise habits. Keep up the good work!
36% is the amount by which you can reduce your future risk of
developing dementia if you get aerobically fit now, per a new study
by the Cooper Institute in Dallas.
Antioxidants. We think of them as disease fighters; now add acne
prevention to their list of potential superpowers. Folks who took
vitamins C and E plus polyphenols (the antioxidants in green tea)
both orally and topically had fewer breakouts, found a new study
in the Journal of Drugs in Dermatology.
-Health Magazine, June 2013

Are Gummy Vitamins Any Good?

"In the past year, adult versions of these sweet supplements have
really taken off," says Prevention advisor Jennifer A.Reinhold,
PharmD. They're a fine alternative if you can't swallow pills, but
just remember- they're not candy.
"A few extra gummies now and then won't hurt you, " says Dr.
Reinhold. "But when you start regularly chowing them down in
large quantities, you could essentially overdose on fat-soluble
vitamins A, D, E, and K, since they can't be flushed out through
your urine like water-soluble vitamin C and the B vitamins."
Not to mention you're eating a lot of sugar. Just how many is too
many depends on the brand and the amount of each vitamin it
contains. "Usually two gummies contain 100% of your daily value
for most vitamins," says Dr. Reinhold. "If you consume more than
that regularly, however, your risk of overdose increases."
Overdose symptoms vary by individual but often include fatigue,
nausea, and muscle weakness.
-Prevention Magazine, June 2013

Tuesday, May 21, 2013

No Dough Pizza

This sounds like an interesting recipe...
No dough pizza. For when you absolutely want pizza but not all the carbs

1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spray a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

June GIG Meeting

Please save the date for our next support meeting
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker will be:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
We hope to see you there!

Spice Up to Lower Cholesterol

Your body brilliantly manufactures cholesterol, that waxy
fat found in every one of your cells. Cholesterol is essential
for making hormones and vitamin D and also plays a role in
abetting fat digestion. But when blood levels of "bad" LDL
cholesterol are too high, your risk of heart disease rachets
up. Exercising regularly, avoiding trans fats, and eating more
"good" mono- and polyunsaturated fats such as those found
in fish, nuts, and olive oil are smart ways to keep cholesterol
in balance- as is dialing down your sugar and refined carb intake.
Here's another strategy: Add a little spice to your diet- it's a
delectable way to edge cholesterol levels downward. Turns out,
many herbs and spices are loaded with antioxidant and anti-
inflammatory activity, which your heart simply loves. In
particular, garlic, onion, ginger, and turmeric are all proven
heart-friendly culinary herbs and spices. And fiber-rich
fenugreek seeds- used in Indian curries, baked in Egyptian
bread, and enjoyed as a drink in northern Africa- can also
lower blood sugar as well as cholesterol.
Fenugreek Garlic Dip
2 Tbsp fenugreek powder, 1/2 c chopped onion, 1 Tbsp minced
garlic, 1/4 c olive oil, 1 large tomato, seeded and chopped, 1 small
chile pepper, seeded and chopped, 1/4 tsp cumin,  1/4 c chopped
cilantro, 1 Tbsp lemon juice
Put fenugreek and 2 cups of water in bowl. Cover. Let stand 12
hours. Pour off water. Cook onion and garlic in oil in skillet over medium
heat, stirring, 4 minutes. Add tomato, pepper, cumin, and soaked fenugreek.
Cook on low, stirring, 8 minutes. Puree in blender with cilantro, juice,
and salt to taste. Add a bit of water if needed.
-Prevention Magazine, June 2013

Don't Stop Playing

"We don't stop playing because we grow old;
we grow old because we stop playing."
-George Bernard Shaw


These luscious, antioxidant-rich fruits have the power to
lower blood sugar, making them an especially sweet treat
if you're diabetic or trying to lose weight.
Pick fragrant berries that are red from the tops to the tips,
as they don't continue to ripen after harvest. Buy organic:
Strawberries are more likely than most fruits to have
pesticide residue.
Keep in the fridge. Don't rinse them or remove green tops
until ready to use.
-Prevention Magazine, June 2013

An Rx Skin Patch for Migraines

The FDA has just green-lighted Zecuity, the first
prescription skin patch for migraines. Users activate
the patch with a button, turning on a small battery
charge that carries the antimigraine medicine through
the skin for a fast-acting consistent dose. Nearly 50%
of migraine sufferers often have nausea as well as headaches,
and many experience a shutdown of the digestive system,
making pills ineffective. In clinical trials, the patch relieved
headaches within 2 hours in 53% of patients.
-Prevention Magazine, June 2013

Surprising News about Anger

There's something to be said about having a hey-it's-
all-good attitude, but showing a little anger now and then
may lower your risks of several killer diseases, reveals
a new German study. People who repressed their anger
had elevated levels of of the stress hormone cortisol and
were 31% more likely to suffer a heart attack, cancer,
or high blood pressure. And although genders repress
anger differently- women may be more apt to sulk or
guilt-trip, while men tend to act out, perhaps by drinking
too much, says Deborah Cox, PhD, the author of
The Anger Advantage- there are healthy ways to express
it that work for all of us.
Use your words. Translating your anger into words and
sharing them with someone you trust is essential for
physical and emotional health.
Put It in Writing. Writing a note is a great way for couples
to make their anger known to each other if they can't
talk about it without getting defensive.
Hit Something (Not Someone). Hitting or screaming
into a pillow, instead of erupting at a person, can help
stabilize feelings when you're about to lose it...but limit
pillow punching to 30 seconds at a time. Using the
treadmill may help too: Walking daily has been shown to
calm anger and decrease diastolic blood pressure.
-Prevention Magazine, June 2013

Follow the Sun

"Choose to be optimistic," said the Dalai Lama. "It feels better."
New science from the Harvard School of Public Health suggests
he's right. Researchers say that cheerful people have fewer
hear attacks and strokes, higher levels of "good" HDL cholesterol,
and lower levels of triglycerides than gloomier people. Bonus:
The more upbeat you are, the more cancer fighting carotenoids
you have in your bloodstream. There's no magic involved, the
researchers note: Optimistic people tend to eat right, exercise,
and take good care of themselves. The sunnier life seems, the
more you're motivated to stick around to enjoy it.
-Prevention Magazine, June 2013

Monday, May 20, 2013

Free Wellness Tour

Friday, May 24, 10-11:30am Gluten-Free Tour
with New Seasons Market Nutritionists. Bring your
walking shoes for a comprehensive tour that illuminates,
aisle by aisle, the diverse selection of products available
for those avoiding gluten.
Classes are free, but registration is required.
Sign up by calling 503.280.5177, or email
Fishers Landing, SE 164th & McGillivray Blvd.
Vancouver, WA 360-760-5005

Saturday, May 18, 2013

June GIG Meeting

Please save the date for our next support meeting
June 15, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St., Vancouver, WA 98686
Rooms C-D
Our guest speaker will be:
Dr. Lisa Shaver, N.D. M.S.O.M. L.Ac
from Everyday Wellness Clinic in Portland
Bring your family, friends and questions...
We hope to see you there!

Friday, May 17, 2013

May GIG Meeting

Come join us for our GIG meeting tomorrow
PeaceHealth SW Hospital, Room #1
92nd Ave & Mill Plain Rd,
Vancouver, WA 98664
Next to the parking garage, go up the steps to the Education Center.
Our Guest Speakers are:                                  
Janasa Herndon, MonAvie GF Nutritional Supplements               
Carol Tedder, A personal story, food/ potato intolerance
See you there!

Monday, May 13, 2013

Did You Know?

Mangoes contain enzymes that help improve digestion. In
countries where it's grown, mango is often used to tenderize
meat because its powerful enzymes help break down proteins.
Kiwifruits are nutritional stars. Ounce for ounce, one kiwi has
more vitamin C than an orange and more potassium than a
banana. The fruit also provides folate, vitamin E, and fiber,
and has antioxidant and anti-inflammatory properties.
Many people who are lactose intolerant can tolerate up to
12 grams of lactose- the amount in a cup of milk- with few
or no symptoms. Lactose-free or lactose-reduced dairy
products can provide important nutrients such as calcium,
vitamin D, potassium, and other bone builders. Eating dairy
products with other foods may also eliminate lactose-related
-Natural Choices Magazine, May 2013

GIG Meeting

The May 18 GIG meeting will be held at:
PeaceHealth SW Hospital, Room #1
92nd Ave & Mill Plain Rd,
Vancouver, WA 98664
Next to the parking garage, go up the steps to the Education Center.
Our Guest Speakers are:                                  
Janasa Herndon, MonAvie GF Nutritional Supplements                   
Carol Tedder, A personal story, food/ potato intolerance
We hope you can join us!

Thursday, May 9, 2013

Your Health

Hi Friends-
Summer is just around the corner and it's a great time to find local and seasonal fruits and vegetables in season to meet your dietary needs.  In order to help prevent cancer and other disease, you need to EAT 12-15 SERVINGS OF FRUITS AND VEGETABLES EVERY DAY! Remember, due to soil conditions and pesticides, focus on organic, and for best antioxidant delivery, choose fruits and vegetables of every color! If you can't meet these guidelines EVERY DAY, it's time to supplement your diet!
MonaVie MX Antioxidant Juice is a dietary supplement with 19 vibrantly colored and exotic fruits and 11 vegetables in every serving. It's a simple way to fill the gaps in your diet!  Eat to Defeat Cancer™ is a global campaign to crush the cancer epidemic by getting people to eat foods that starve cancer.  MONAVIE MX Contains 18 Foods from the Eat To Defeat Cancer ‘Food List’! (see attached)

What are the key benefits of MonaVie MX?
• Boasts 19 antioxidant-rich fruits and 11 vegetables
• Promotes overall health and vitality
• Fights oxidative damage and the signs of aging
• Increases joint mobility and flexibility
• Helps safeguard your body against potentially harmful
• Optimizes your immune system

Contact me today for your free antioxidant scan and samples of Monavie MX.  Take charge of your health by choosing preventative health care today!
-Sat May 18, 10 AM, Gluten Free Intolerance Group of Southwest Washington (GIGSWWA) Monthly Meeting, Peacehealth Southwest Medical Center
In wellness,

Inline image 1

Janasa Herndon, RN, BSN
Phone: 360-977-1580

28 Day Challenge

Hello Friends and Neighbors,

We are getting ready to start a new 28 day challenge here at the store!  This is a great opportunity for anyone who is hoping to change their diet in order to live a healthier life.  Sara, our healthy eating specialist and registered dietician,  offers weekly classes and one on one meetings to help you succeed in your goals.  I encourage you to give it a try, and if you have someone who would benefit from this type of healthy eating education, please pass the info on.  We are offering two sessions this time around, a beginner and an advanced group. What’s really great about this, is that it is free to anyone!  If you’re interested in signing up, please email Sara at  Orientation is May 29th at 6PM.

Have a healthy day!

Andrea Stafford
Marketing & Community Relations Team Leader
Whole Foods Market Mill Plain
815 SE 160th Ave.
Vancouver, WA 98683
T (360) 253-4082
F (360) 253-8270

Tuesday, May 7, 2013

May Support Meeting

The May 18 GIG meeting will be held at:
PeaceHealth SW Hospital, Room #1
92nd Ave & Mill Plain Rd,
Vancouver, WA 98664
Next to the parking garage, go up the steps to the Education Center.
Our Guest Speakers are:                                  
Janasa Herndon, MonAvie GF Nutritional Supplements                    
Carol Tedder, A personal story, food/ potato intolerance
We hope you can join us!

Repel Insects with Smart Scents

The days are getting longer, the weather warmer,
the whole world seems so alive- and you're itching
to spend more time outdoors. Therein lies the rub:
Dive bombing mosquitoes can mess with the most
heavenly evening.
Buzz-Off Oil
8 oz almond oil
1/4 tsp lemon eucalyptus essential oil
1/8 tsp geranium essential oil
1/8 tsp lavender essential oil
Put almond oil in a bottle, add essential oils, and
shake well. Apply a small amount to your arm and
leave on for 30 minutes to make sure you're not
sensitive to any of the ingredients. If you have no
reaction, then apply to exposed skin every 3 to 4 hours
when outdoors. Avoid contact with the eyes, mouth,
and nose.
-Prevention Magazine, May 2013

Flaky Pie Crust

Light, crispy and melt in your mouth pastry! What more can you ask for from a gluten-free pie crust.
1/4 cup butter, cold & cubed
1/4 cup Crisco, cold & cubed (can use all butter instead, however shortening does help make a flakier crust)
3 Tbsp water + 3 Tbsp vodka, ice cold (won’t use all this liquid)
1 1/4 cup GF flour blend*
1 tsp salt
2 Tbsp sugar (reduce to 1 tsp for savory crust)

*Flour Blend: 3/4 cup super fine white rice flour, 1/4 cup potato starch, 1/4 cup sweet rice flour,1/4 cup tapioca starch, 1 tsp xanthan gum.  Whisk until combined.  This will give you a bit extra, so you can use for rolling.

Place butter and shortening in the freezer for 15 minutes. Combine the water and vodka in a glass and place in freezer for 15 minutes.

In a food processor, pulse together the flour, salt and sugar. Add the butter and shortening, pulsing until the mixture resembles coarse meal. With processor running, add the cold water/vodka mixture 1 tablespoon at a time, just until the mixture just barely starts to clump together (probably will need only 3-4 Tbsp of liquid). Test the dough with your fingers after adding each tablespoon - the dough should be crumbly, but hold together when pressed together.

Remove the dough and shape into a disk. Wrap in plastic wrap and refrigerate 30-60 minutes. Remove from fridge and let rest at room temperature for 30 minutes (this cooling and resting are allowing all the liquids in the dough to evenly absorb into the flours, which will produce a flaky crust).

Place dough on a floured piece of waxed paper (or silicone baking mat), sprinkle some flour on top of your dough, then top with another piece of waxed paper.  Once you have rolled it to the desired thickness, peel off the top layer of waxed paper. If the surface is sticky, rub some flour over the surface until its smooth. Invert the crust into a greased pie plate, then peel off the last layer of waxed paper (or silicon baking mat). Again, dust the surface with flour if its sticky. Press into the plate, trim edges (or leave to create a ‘rustic’ crust that you just fold over), and pinch to create a fluted edge.

Place pie crust (in pie plate) in freezer for 30 minutes.

Remove from freezer. If desired, brush an egg wash (1 egg + 1 Tbsp water) or milk/milk alternative onto crust edges for a golden brown finish.

To bake an empty pie shell: bake at 375°F for 20-30 minutes, until just starts to turn golden.

For a double pie crust: This recipe makes 1 pie crust. For a two-crust pie, double the recipe, and remember for fruit pies to cut small slits in the center of the top crust to allow the hot steam to escape. For a nicely browned top crust, remember to brush the crust with an egg wash (or milk) and sprinkle with some sugar.

FAQ: Is Vodka Safe to Drink? Any alcohol that is distilled is gluten-free. Gluten cannot pass through the distilling process. If you are still concerned, there are several brands of vodka that are made from corn, potatoes and grapes.

FAQ: Why Use Vodka in Pastry? Too much liquid in a pie crust will make it heavy and very dense. It's such a fine balance though, since you need the liquids to combine the dry ingredients together. The vodka adds to the liquid amount needed to get the dough to form a ball that can be rolled out. But during the baking, ALL the vodka gets evaporated out (since its an alcohol)- so you are in fact removing half the liquids. This makes a drier, lighter, and much much flakier crust. Gluten-free baking needs all the help it can to produce similar results, and this is one way that really does help make this pie crust just a delicious as a normal (gluten) one!

Honor Mom with This Delicious Brunch

Celebrate the women you love with a menu special enough for Mother’s Day!
Your mother deserves the very best! For Mother’s Day, I’ve assembled a truly delectable meal with fresh berries, spring garden veggies, a rainbow colored salad, savory sides, tender flaky fish, and a cooling and refreshing dessert.
Whether you are serving or being served, these deliciously healthy Mother’s Day recipes are a treat! Add a couple of beautiful napkins, place-settings and—of course—the guest of honor’s favorite flowers and you have a simply scrumptious brunch!

Mother’s Day Brunch Menu:
Crepes with Mixed Berry Puree
Garden-Fresh Vegetable Frittata
Spinach-Stuffed Portobello
Herb Crusted Salmon
Confetti Salad
Strawberry Granita

Crepes with Mixed Berry Puree (Makes about 4 crepes)
Batter ingredients:  2 eggs, 1 scoop vanilla Fat Flush Whey Protein, ½ tsp cinnamon
Filling ingredients:  1 cup frozen berries, 1 Tbs water, 1 Tbs flaxseed oil, ¼ tsp Stevia plus or to taste.
Batter directions: Blend the eggs, whey protein, and cinnamon together until smooth.  (The batter will be thin).
Filling directions: Place frozen berries in a small bowl and mix with water, defrost briefly in microwave to soften.  Puree the softened berries, flaxseed oil, and Stevia, and set aside.
Coat a crepe pan or small frying pan lightly with olive oil spray, place over medium heat. When the pan is hot (a drop of water will sizzle), pour a couple of tablespoons of batter into the pan, tilting quickly to cover the entire bottom with batter. Cook until the edges of the crepe begin to curl and turn golden. Flip carefully; cook briefly on the second side. Remove the crepe to a warmed plate. Continue making crepes until all the batter is used.
Place 2-3 tablespoons of berry puree along one edge of the crepe and roll up, arranging seam side down on plate. Pour remaining berry puree over the top of the rolled crepes.

Garden-Fresh Vegetable Frittata (Serves 4)
Ingredients: 1 Tbs olive oil, 2 crushed garlic cloves, ½ cup chopped onion, ¼ cup chopped Italian (flat) parsley, 1 Tbs chopped cilantro, ¼ cup fresh diced, steamed asparagus, ¼ cup cooked spinach, squeezed dry, ¼ cup chopped plum tomatoes, 6 eggs, ½ cup shredded mozzarella cheese (or other cheese) salt to taste (optional), cayenne to taste.
Directions: Preheat the broiler. Heat the oil in a medium ovenproof skillet with a lid. Sauté the garlic until softened. Add the onion, parsley, cilantro, asparagus, spinach, and tomatoes and sauté until tender-crisp. Remove the skillet from the heat; discard the garlic. In a medium bowl, blend together the eggs, cheese, salt—if using—and cayenne. Turn the heat to low; pour the egg mixture into the skillet, stirring well. Cover and cook about 3 minutes, or until the egg begins to come away from the sides of the pan. Place the skillet under the preheated broiler. Broil for an additional minute or until the frittata is set and lightly browned. Cut into wedges and serve.
Variation:  Other vegetables to try are artichokes, eggplant, mushrooms, bell pepper and zucchini.

Spinach-Stuffed Portobello Mushrooms (Serves 4)
Ingredients: 4 large Portobello mushroom caps (stems removed, gills remaining), 4 minced garlic cloves, ¼ cup finely chopped onion, ¼ cup finely chopped red bell pepper, ¼ cup finely chopped yellow bell pepper, 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry. 1Tbs olive oil, ¼ cup freshly grated Parmesan cheese (optional), ¼ cup wheat-free, yeast-free spelt bread crumbs (French Meadow Health Seed Spelt), 1 Tbs minced Italian (flat) parsley, salt to taste (optional), dash cayenne, Flaxseed oil.
Directions: Preheat the oven to 375 degrees. Lightly coat a large baking pan with olive oil spray. Wipe the Portobello caps well. In a medium skillet, sauté the garlic, onion, peppers, and spinach in the olive oil. Stir in the remaining ingredients (except the flaxseed oil), continuing to sauté for a few minutes more. Mound the stuffing on top of the mushrooms, pressing firmly.
Place on a baking pan; bake 15 minutes.  Broil for 1 minute or until golden brown.  Arrange on a platter; drizzle with flaxseed oil.

Herb Crusted Salmon Fillet (Serves 4)
Marinade ingredients: 2 Tbs apple cider vinegar, 1 Tbs olive oil, 1 minced garlic clove, ½ Tsp dry mustard or 1Tsp Dijon, 4 Tsp natural unheated honey, 1Tbs fresh lemon juice, 2Tbs chopped Italian (flat) parsley, 1Tbs chopped dill weed.
1 pound salmon fillet, mixed greens or spinach leaves, for serving.
Directions: Combine the marinade ingredients in a blender or mini food processor and pour into a large plastic bag with a zipper closure. Add the salmon fillet, turning to coat. Refrigerate at least 2 hours, turning occasionally.
Preheat the oven to 375 degrees. Lightly coat a 9 x 13-inch baking pan with olive oil spray. Place the salmon in the baking dish and cover with the marinade. Bake the salmon about 25 minutes, or until almost cooked through. Broil 1 to 2 minutes just until salmon flakes and a golden herb crust starts to form. (Watch carefully!) Serve hot or chilled over mixed greens or fresh spinach leaves.

Confetti Salad (Serves 6)
Ingredients: 10 Belgian endive leaves, 1 avocado (cubed), 1 cup cooked corn, ½ cup diced red bell peper, ½ cup diced green bell pepper, juice of 1 lemon, 3 Tbs avocado or sesame oil, salt to taste.
Directions: Combine all the vegetables in a salad bowl. Drizzle with a dressing of lemon juice, avocado or sesame oil, and salt.

Strawberry Granita ( Makes 6 servings)
Ingredients: 3 Tsp Stevia Plus or to taste (plus additional for sprinkling), ½ cup water, 1 pint hulled frozen strawberries, 1 ½ Tsp fresh lemon juice, 6 whole strawberries, halved.
Directions: Dissolve the 3 Tsp Stevia in the water. In a food processor, using a steel knife, process the frozen strawberries, lemon juice, and the dissolved Stevia until almost smooth.  Pour into an 8 x 8 metal baking pan and cover with plastic wrap. Freeze until partly frozen, about 2 hours; stir with a fork to break up any ice crystals. Continue freezing for several hours or until completely frozen.
To serve, let the granita stand at room temperature about 10 minutes, or until slightly softened.  Scrape into bowls using a spoon. Garnish with the strawberry halves sprinkled with Stevia Plus.

There you have it!  Let the celebration of mothers everywhere begin!

I wish you and your families a wonderful, healthy and loving Mother’s Day.

-Edge On Health, Dr. Ann Louise Gittleman

Wednesday, May 1, 2013

GIG Support Meeting

The May 18 GIG meeting will be held at:
PeaceHealth SW Hospital, Room #1
92nd Ave & Mill Plain Rd,
Vancouver, WA 98664
Next to the parking garage, go up the steps to the Education Center.
Our Guest Speakers are:                                  
Janasa Herndon, MonAvie GF Nutritional Supplements                      
Carol Tedder, A personal story, food/ potato intolerance
We hope you can join us!

Tip of the Month

The omega-3 fats in fatty fish like salmon can help reduce the
risk of sudden-death heart attacks. And wild-caught salmon
has lower levels of PCB contaminants than farmed salmon.
-Center for Science in the Public Interest