I wanted to try something a bit different with the wild rice this time so I picked apart several pilaf recipes and came up with my own. This recipe can be easily adapted to cater vegetarians and meat eaters alike.

Ingredients:
1 tbsp coconut oil
1 cup wild rice
1/2 cup chopped onions
1/2 cup chopped celery
1-2 carrots
1/4 cup roughly chopped almonds
2 cups low sodium GF chicken broth
1 cup mushrooms (sliced)
1 cup white wine
1 gala chopped apple
salt & pepper to taste
1 lb ground turkey (*optional)

Directions:

Heat the coconut oil in a large stainless steel skillet on medium-high.

Add the chopped onions and let them cook for a few minutes, stirring occasionally.
(*if you choose to include ground turkey, add it now until it has browned, then continue with recipe)
Add the uncooked rice and vegetables, stirring frequently until the vegetables begin to soften slightly.
Season with salt and pepper.
Stir in the broth and wine, cover and simmer for 30-40 minutes (until rice is tender).
You shouldn’t need to stir it while it cooks, but you can take a quick peek once in a while to make sure it’s not sticking to the bottom.
Once rice is ready, mix in the chopped almonds and apples and serve!

Symptoms

Unfortunately, there are no typical signs and symptoms of Celiac Disease. According to the National Foundation for Celiac Awareness:

“There are more than 300 symptoms of celiac disease, and symptoms may vary amongst different people. One person might have symptoms of diarrhea and abdominal pain, while another person has irritability or depression. Some patients develop celiac symptoms early in life, while others feel healthy far into adulthood. Some people with celiac disease may not show any symptoms. These differences can make celiac diagnosis extremely difficult resulting in 95% of celiacs undiagnosed or misdiagnosed with other conditions. Left untreated, people with celiac disease can develop further complications such as other autoimmune diseases, osteoporosis, thyroid disease, and cancer.”

Some of the most common symptoms, which may occur singly or in combination, include:

Diagnosis

The diagnosis of Celiac Disease is often very difficult because the broad range of symptoms that vary from mild to severe (or none at all) often mimic those of other diseases including irritable bowel syndrome, crohn’s disease, ulcerative colitis, lactose intolerance, fibromyalgia, chronic fatigue syndrome and depression.

The average time frame for diagnosis of Celiac Disease from the onset of symptoms in Canada is 10 years in comparison to Italy where it is 3 weeks. The difference? In Italy all children are screened by age 6 and Italians of any age are tested for the disease as soon as they show symptoms. This highlights the need for increased awareness of Celiac Disease in North America, both among physicians and the general public. Some studies have suggested that for every person who has been diagnosed with Celiac Disease, there are likely 30 who have it but aren’t diagnosed. I’m looking forward to the day when doctors screen for Celiac Disease the way they do for cholesterol and blood pressure!

To gain a proper diagnosis of Celiac Disease the first step is to request the panel of blood tests from your physician or you can purchase the Celiac Home Test which is available online and in some pharmacies. If the blood tests and/or symptoms indicate Celiac Disease your physician may suggest a biopsy of the lining of the small intestine to confirm the diagnosis.

**It is very important to continue eating a normal, gluten-containing diet before being tested for celiac or you may not receive an accurate diagnosis.

Treatment

Celiac Disease can be effectively treated and controlled with a life-long adherence to a strict gluten-free diet. Once a person with Celiac Disease stops eating gluten, symptoms are often alleviated and the small intestine gradually heals over time. It is important to note that eating any gluten, no matter how small the amount, can damage the intestine. This is true for anyone with the disease, including people who do not have noticeable symptoms. It is essential to consult with a nutritionist with expertise in Celiac Disease and the gluten-free diet for nutritional assessment, education, meal planning and assistance with social and emotional adaptation to the new gluten-free lifestyle. Joining a local gluten-free support group such as LGFC and the Canadian Celiac Association for ongoing education and support is highly recommended.

To be notified when registration opens for our next event please join our community —>

Join Crystal Di Domizio, registered holistic nutritionist, and featured speaker Cliff Harvey, author, mentor and natural & complementary therapist, as we explore how you can live a happier, healthier gluten-free life.

Being diagnosed with a chronic and incurable ‘condition’ can feel like a life sentence…

But it need not be…

Living gluten free is a powerful choice and an essential step in regaining your health. Removing those things that harm and applying foods that nourish us sustains our health on a physical/chemical level.

BUT we also ‘feed’ our bodies through the beliefs that we have and the thoughts we create, and this too plays an important role in our health and our ability to deal with our existing health conditions, and avoid others. We now know through the emerging realms of study in mind-body medicine that our mental, emotional and physical health is inseparably entwined. To be healthy is a choice, and we can choose to be healthier, happier, more effective and LESS AFFECTED by our conditions!

‘Choosing Health’ takes you on a journey of empowerment, self belief and personal responsibility to show how you can improve your health, live happier and achieve the life you have always wanted to live. Through research, personal reflections and anecdotes Cliff examines why we make the choices that we do and how to recognize when those choices are pushing us away from achieving our goals. He further examines dreams and goals and provides exercises for cultivating mindfulness and awareness and effective strategies for goal setting and goal achievement.

Gluten-free snacks and beverages will be provided.

About Cliff Harvey:

Cliff received his training in naturopathic medicine in New Zealand and has additional certifications in; homeobotanical therapies, natural and complementary therapies, Reiki, Psych-K®, nutrition and strength and fitness training.

Location:
Canadian School of Natural Nutrition
101-2245 West Broadway
Vancouver, BC V6K 2E4

Tickets:
$15 in advance or
$20 at the door

Please note that pre-registration is required as seating is limited.

Samples donated by:

Join Crystal Di Domizio, Registered Holistic Nutritionist and featured speaker Jenny Breckon, Gluten-Free Baker and owner of The Sweet Tooth Cakery as we explore the art of gluten-free baking. You’ll learn the fundamentals of gluten-free baking and discover which flours and ratios produce the tastiest results. Jenny will also guide you through the magic of taking your standard holiday recipes and adapting them quickly and easily to create delicious, gluten-free treats. You’ll walk away with the knowledge and inspiration needed to make your holiday baking experience one to remember!

The Sweet Tooth Cakery is generously providing samples to tantalize our taste buds. Come and enjoy an assortment of gluten-free treats! Door prizes include a gift pack of Christmas cookies and a gift certificate for The Sweet Tooth Cakery!

Featured Sponsor:

Location:
Canadian School of Natural Nutrition
101-2245 West Broadway
Vancouver, BC V6K 2E4

Tickets:
$15 in advance or
$20 at the door

Please note that pre-registration is required as seating is limited.

Join Crystal Di Domizio, Registered Holistic Nutritionist, for an educational evening exploring the sometimes strange and intimidating world of gluten-free grains. Quinoa, Millet, Buckwheat, Amaranth and Wild Rice are more accessible, versatile and easier to turn in to delicious dishes than you think! Using all five of your senses you’ll discover the health benefits and cooking techniques for the most popular and lesser known gluten-free grain alternatives. Enjoy samples of simple and delicious recipes that have been prepared in a gluten-free kitchen. Door prizes will include gluten-free products. Feel free to bring your favourite recipe to share!

Location:
Canadian School of Natural Nutrition
101-2245 West Broadway
Vancouver, BC V6K 2E4

Tickets: (Please note that pre-registration is required)
$15 in advance or
$20 at the door

Samples donated by:

Join Crystal Di Domizio, Registered Holistic Nutritionist, for an informative evening as we explore gluten-free food from Asia. Featuring the menus from 4 local restaurants, we’ll discover gluten-free options from Thailand, Japan, China and India. For each of these cuisines you’ll learn how to order a safe meal, identify the hidden sources of gluten and discover local gluten-free friendly restaurants. At the end of the meeting there will be multiple draws for gift certificates to the participating restaurants.

Enjoy an assortment of gluten-free snacks included with your ticket price. (Prepared in a gluten-free kitchen.)

Location:
Canadian School of Natural Nutrition
101-2245 West Broadway
Vancouver, BC V6K 2E4

Tickets:
$15 in advance or
$20 at the door

Please note that pre-registration is required.

Featured Restaurants:

Chinese Wild Rice Restaurant

Indian India Bistro

Thai Charm Modern Thai

Japanese Irashai Grill

Join Crystal Di Domizio RHN for an informative and insightful evening. Crystal will be sharing her personal journey towards discovering her gluten sensitivity, subsequent path to wellness and current career as a holistic nutritionist. She will also be sharing her Top 10 Tips for Healthy Gluten-Free Living.

Enjoy an assortment of gluten-free snacks included with your ticket price and join in these all-important early discussions helping to shape LGFC going forward.

Location:
Canadian School of Natural Nutrition
101-2245 West Broadway
Vancouver, BC V6K 2E4

Tickets:
$15 in advance or
$20 at the door

Please note that pre-registration is required.

When I learned that I’d be gluten-free for the rest of my life I mourned the loss of pasta which I had grown up eating almost daily with my Italian family. I truly believed that nothing could ever replace the delicious, glutenous substance that is now my poison. I tried rice pasta after rice pasta until I finally found one that I can confidently recommend. My Italian step-mother had bravely prepared dinner for me one night and when I took my first bite all the colour drained from my face and I was filled with fear. Thinking she might have made a mistake, I politely asked if she had remembered to make rice pasta for me and even went so far as to check the bag myself just to be sure. The flavour and al dente texture of this pasta had me fooled! Rizopia is the brand. A Canadian company based out of Toronto, Ontario.

My tips and tricks for cooking rice pasta:

1. Use a large pot with more water than usual as the water becomes very starchy which will make the pasta stick together if there isn’t enough water in the pot.

2. Don’t overcook! I always check my pasta well before the package’s recommendations and remove it when the texture still feels slightly undercooked. It will continue to cook slightly when you drain and rinse it so I find that if it’s the perfect texture when you drain it, it quickly becomes overcooked by the time you serve it.

3. Rinse well with cool water and serve immediately.

This is more of a non-recipe because it’s so easy. The amounts below are estimates, feel free to use them as a guideline.

Ingredients:

454g bag of brown rice pasta (we used spinach brown rice pasta tonight)
3 cloves of garlic
10-12 sun dried tomatoes packed in olive oil
2 tbsp extra virgin olive oil
2 large handfuls of arugula
1/2 cup red or white wine
16 raw prawns or shrimp (chicken would be good too)
salt and ground black pepper to taste

Directions:

Put a pot of water on to boil while you start making the sauce. Cook pasta until al dente.

Combine the sun dried tomatoes, garlic and 1 tbsp olive oil in a food processor or a blender and process until it forms a paste. In a large pan heat the remaining 1 tbsp olive oil over medium heat and saute the shrimp until they just start turning pink. Season lightly with salt and pepper. Add the tomato/garlic mixture and wine. Stir to combine and let simmer for about 2 minutes. Stir in the arugula. Add the drained and rinsed pasta to the pan and mix thoroughly so the sauce coats the pasta. Transfer to bowls and enjoy!

Serves 4 or provides yummy leftovers for lunch!

I found So Delicious Coconut Milk Yogurt while browsing through the Whole Foods in San Francisco. Unfortunately, it’s not yet available in Canada but it should be within the next couple of months, yippee! It’s always exciting to see more dairy-free/soy-free options available as it’s more common than you might think for these two allergies or sensitivities to come hand in hand. I loved the smooth, rich and creamy flavour of the yogurt and can’t wait to try it with my homemade granola. I’ll be stalking the Whole Foods in Vancouver each week until I see it appear on their refrigerator shelves.

Another great find was So Delicious Coconut Milk Ice Cream which IS available in Canada. I bought the cookie dough flavour which is gluten-free and dairy-free and it was absolutely delicious. Memories of severe stomach aches as a child made the experience of being able to safely eat something so rich and creamy without any ill effects quite memorable. While this particular flavour contains small amounts of soy many of the other flavours do not. (Ensure that you read the labels carefully if you have an adverse reaction to soy.)

You can find Turtle Mountain’s gluten-free and allergen identification table here.

My next challenge … making my OWN coconut milk yogurt and ice cream!