Lemon Caesar Dressing for Artichokes GF – CF if desired

My sister encouraged me to steam artichokes oh so many years ago. I think it was the caesar dressing that really caught my fancy. I love the combination of creamy, salty, garlicy flavors with the potent undertone of anchovy in well made caesar.

So when I saw these lovelies in the store, I knew just what was for dinner.
The one drawback is that this dressing is truly better a day after it is made. Otherwise the garlic can be a bit harsh. But we made do and thoroughly enjoyed it today. I added lemon juice for a level of acid balance and kalamata olive oil (from Trader Jo’s) for the depth of flavor. Feel free to use any good olive oil.

If you want it to be casien free as well- eliminate the parmesan cheese, add one tablespoon of brewers yeast and cut the olive oil back to 3 tablespoons and reduce the lemon juice by 1 tablespoon as well.

My daughter Fiona said during dinner “that we unwrap artichokes like a Christmas present to get to the heart but we get to eat it bit by bit while we do it.”

Lemon Caesar Salad Dressing
3 cloves of garlic
3 Tablespoons of parmesan cheese
1 teaspoon anchovy paste
1 tablespoon dijon mustard
1/2 cup mayonnaise
1/4 cup kalamata olive oil
1/4 cup lemon juice (I use Santa Cruz organics bottled)

Cream Hill Estates

Cream Hill Estates
My mom always said that if something was made with oats it had to be healthy.
Sometimes that was the rationale for cookies for breakfast, occasionally it explained the box that lived in the car.
Most of the time, it was simply the acknowledgment by my registered nurse mother that oats are really good for you.
Of course, that was before we realized that oats are sometimes a source of cross contamination by wheat.

Before we had to be vigilant about those tiny exposures,

before we were gluten intolerant.

Now we can enjoy the healthy properties of oats yet again.
Cream Hill Estates was another generous donor to the ROCK group booth at the Kid’s Fest.
We made some incredible cookies from their donation of bulk oats.
I used the Gluten-Free Girl’s Oatmeal cookie recipe with a couple of tweaks.

Since i know how many children are following a GF and Casien free lifestyle, I substituted Earth Balance shortening instead of the butter and added 1 teaspoon of cinnamon powder. And since I am a naturopath, I reduced the sugars to 3/4 cup each. I have a real problem with cookies that have a tremendous amount of sugar in them.
All these changes helped with the delicacy of the cookies. They held up very well in transport to the Kid’s fest.

Can any of us just use a recipe? I realize that I want to explore this topic in the future. Seems to me that we all want to change at least one little thing about most recipes in order to make it our own.

Circles of Friendship and A new(ish) Book that everyone should know about.

Bellingham is a small community, the kind of place where you find yourself bumping into the folks you know over and over on a Saturday’s errands.
You know, you meet someone at the Farmers market, then again at the Coop and once more at Terra Organica and even at the library.

Funny how folks seem to travel the same paths.

Or you meet someone at a networking event, then at Avelino’s as you pick up a gluten-free muffin and a cup of coffee and then at the Whatcom Community College class that you decided to sign up for on a whim.
Well, I am fortunate to have in the circle of people that I meet a couple who truly understand god food.
Ali Segersten and Tom Malterre are a wonderful pair of friends here in Bellingham. They have a family that needs to follow a gluten-free diet, and they are also the parents of twins!
Ali is an amazing chef- creative, caring and delightful.
Tom and I serve together on the Board of the Bellingham Gluten Intolerance Group. Tom is a tireless researcher, one of the best sources of information about nutrients, vitamins and their interactions.

Tom and Ali’s new book The Whole Life Nutrition Cookbook includes evidence-based information on whole foods; usable information on food sensitivities; a complete guide to stocking your whole foods pantry; allergy-free recipes, including ways to adapt recipes with gluten, dairy, or eggs; an attractive assortment of breakfast recipes; scrumptious vegetarian recipes along with delicious fish, poultry, and meat recipes; amazing whole grain recipes; an abundance of ideas for fresh vegetable dishes; wholesome dessert and snack recipes; a schedule for introducing solid foods to infants; and a proven 28-day elimination and detoxification diet.

I hope you have a chance to get a copy. Although not all of the recipes are gluten-free, lots are. Even more manage to avoid multiple sensitivities and still create wonderful tasty delights.

Banana Teff Walnut Waffles Recipe- GF, Casein Free, Whole grain

Another Sunday, my children think of the best waffles combinations.. This whole grain version was inspired by some wonderfully ripe organic bananas in the fruit bowl. They can easily be nut free if you leave out the walnuts.

Recipe: Banana Teff Walnut Waffles
Prep time
Cook time
Total time
Recipe type: breakfast, bread, waffle,
Serves: 6
  • Makes 6 waffles in round waffle iron
  • ¼ cup sweet rice flour
  • ½ cup teff flour
  • 1 cup brown rice flour
  • 2 T brown sugar or honey
  • 1 t baking soda
  • 1 t baking powder
  • ½ cup California walnuts – finely chopped
  • 3 eggs
  • 3 T oil
  • 1½ cup milk of your choice
  • ½ cup yogurt-dairy, soy or coconut
  • 1 T vanilla extract
  • 2 Bananas- smashed
  1. Stir together dry ingredients.
  2. Beat together wet ingredients.
  3. Stir together both sets of ingredients.
  4. Bake in prepared waffle iron per its instructions till golden brown
  5. EAT!

Birthday Party Cupcakes- Spice Cake Gluten-Free, Casien-Free


Spice Cupcakes with Maple Marshmallow Frosting

What to do when there is a birthday party at school complete with cupcakes?
That has to be one of the classic problems of having a gluten free child.
As a mom, you wish that the cupcakes just weren’t allowed.
But the kid in you remembers how exciting it was to have a sweet treat in school on your birthday. Somehow it seemed kind of illicit, exciting and oh so special.

So what is a gluten-free kid to do when all the other kids are diving into the store-bought, icing an inch thick, cupcakes that are just poison to them?
Well, if they have a mom who bakes at all, they can dive into their own wonderful cupcake.
This easy recipe was created for just this purpose. The cupcakes freeze marvelously and the frosting whips together in just 7 quick unassisted minutes.

The really nice thing about them is the wonderful spongy texture. They look and taste like wheat based cupcakes. The unique part of the recipe is the vitamin c powder used to pop the baking soda. It is an old trick of mine, I must have learned about it somewhere but can’t remember where. By having a dry acid to react with the baking soda, the rising action happens just as the batter goes into the oven.

I keep some of these in the freezer and when I get the email from the teacher alerting me to yet another classroom celebration, I get one out, thaw it while breakfast is cooking, frost and off it goes to school.

Sometimes I end up being the GF parent for a particular party. One daughter has two other classmates who follow a GF and Casein free diet. We moms talk a bit and so sometimes one of us packs enough for all three to share. So these have no casein either.

All of the kids love them, even the typical eaters. Maybe it’s the spicy cake, or the texture of the Maple Marshmallow frosting or maybe they can’t tell the difference.

All I know is that my kids don’t feel slighted by having to have their own cupcake. They feel special too.

Recipe: Spice Cake- Gluten-Free,Casien-Free
Prep time
Cook time
Total time
These cupcakes freeze very well, but the maple frosting does not. Make it up when you need it.
  • Oven temp: 350 Yield 18 muffins or 2-9” layers
  • Dry
  • 1 ¼ c sugar
  • ½ cup tapioca flour
  • ½ c sorghum flour
  • ½ c sweet rice flour
  • ½ c white rice flour
  • ¼ c brown rice flour
  • 1 t baking powder
  • 1 t baking soda
  • ¼ t vitamin c crystals ( I use Trader Joe's brand) or ½ teaspoon vinegar
  • ¼ t each nutmeg, ginger powder, ground cloves,
  • 1 t cinnamon
  • Wet
  • 3 eggs
  • 1 c almond, soy, or rice milk
  • ⅓ c oil
  • ½ t vanilla
  1. Combine dry ingredients in large bowl.
  2. Beat eggs in second bowl, add oil and vanilla and milk choice, beat again.
  3. Combine dry and wet ingredients. Stir together well so no area of dry flour remains.
  4. Spread batter into cake pans that are greased and lightly dusted with white rice flour.
  5. Or pour into paper lined cupcake pans.
  6. Bake at 350 for 20 minutes for cupcakes or 25-30 for cake pans.
  7. Remove when browned and the cake has started to release from sides of pan.
  8. Cool completely before icing with "Maple Marshmallow Frosting GF, CF"