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Gluten-free Garbanzo Flour Pizza Crust

March 15, 2011

I was listening to Everyday Food with Sandy Gluck on Martha Stewart Living Radio before my recent interview about veggie burgers, when Sandy described a chickpea flour pizza she had made out of chickpea flour, water, salt, oil, and some rosemary. She topped it with broccoli rabe and gouda cheese and and served it like a foccacia bread.

I was intrigued.

Could you really make a flat bread with essentially just flour made from garbanzo beans and water?

Well, YES you can! And it is quite delicious, too.

I topped mine with chopped artichoke hearts (packed in water and rinsed), a can of diced roasted green chiles, and shredded Monterey Jack goat cheese. It came out with a Florentine-type thin crispy crust irresistably topped by the classic combination of spicy-cheesey artichokes. Yum!

I used my 12″ diameter cast iron circular griddle to bake it, and the only thing I would do differently next time would be to increase the amount of batter by 1/3 or so, because it didn’t quite cover the entire pan and our family of 4 would have eaten more had there been more of it.

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Chickpea Flour Pizza
Makes one 10-inch pizza

Ingredients
2/3 cup chickpea (garbanzo bean) flour
Sea salt
1 cup cold water
1 14-oz can artichoke hearts packed in water, chopped
1 4-oz can diced green chiles
6 oz. shredded cheese (cow, goat, rice, almond, soy, etc.)
3 tablespoons extra-virgin olive oil (or other preferred oil)

Directions
1. Preheat the oven to 500 degrees.
2. In a medium bowl, whisk together the chickpea flour and 3/4 teaspoon of salt. Gradually whisk in the water until smooth. Let stand 30 minutes at room temperature.
3. Meanwhile, in a large bowl, mix together the chopped artichoke hearts, undrained green chiles, and cheese.
4. Whisk 1 tablespoon of the oil into the chickpea mixture. Place a large cast iron skillet or griddle in the oven and let it heat up for 10 minutes. Coat the pan with 1-2 Tbsp. oil. Pour the chickpea mixture into the pan, top it with the cheese mixture. Place in the oven and cook until the bottom is crisp and the sides are golden, about 15 minutes.

Are You Tired of Feeling Crummy?

March 11, 2011

Yesterday, I joined real estate trainer and Sell With Soul maven Jennifer Allan Hagedorn on a teleseminar focused on how I can help people who suffer from chronic physical distress to feel better.

Jennifer shared her inspirational story about how she succeeded in overcoming a lifetime of Irritable Bowel Syndrome (IBS) by identifying hidden food sensitivities and changing her diet accordingly. She feels so excited to be enjoying a pain-free life now that she wanted to shout it from the rooftops and share her discovery with others who might be suffering, too.

Listen to the 70-minute teleseminar on food sensitivities here, and read below to see what some of the attendees had to say about this life-changing teleseminar:

“This is an “ah-hah” moment for me. I have had lifelong stomach issues that have been treated in a variety of ways, and now feel like food sensitivity may be behind a lot of this. I also have a 15-year old son who was exactly the infant you described and today has digestive issues himself.” – Kay K.

“I was amazed to learn that that all the symptoms are related to food sensitivity are in my immediate family! We will get tested!!! I have rosacea, post nasal drip, migraines, cysts and mild IBS, my sister was just diagnosed with Celiac Disease, Her daughter had cysts, one of my daughters is allergic to cats, the other is allergic to alcohol. wow!” – Dawn T.

“The most surprising thing to me is how much of the information pertains directly to problems I have been having for a long time! I definitely want to learn more.” – Laura A.

“I really enjoyed your talk! Most helpful – the connection between food and behavior issues for children. I’m going to cut out the red dye for my 7 year old son. He tends to be a bit spacey and lacks focus at times.” – Sherry J.

“The best thing I got out of today’s program is a reinforcement that there are other people that are recognizing inflammation as a result of dietary toxins.” – Sally L.

“What is the most surprising or helpful thing I got out of today’s show: I have a 4.5 year old with several eczema and food allergies, but not the anaphylactic response. She vomits after eating something NOT on her allergy list and complains constantly of throat “crumbliness” /stomach pain… I had no idea about this other testing and would like to do this for me and my daughter. We have had multiple skin and blood tests and they are continuously changing. Excited to learn about it.” – Nicole S.

“The biggest take away for me from today’s show is the short term sensitivity changes (Fritos today ok, tomorrow not so much but next week maybe.) I knew about long term tolerance changes but not short term. Thank you for all the information.” – Fred F.

“A light bulb moment for me was the conversation about water retention after eating inflammatory foods. Boy, can I relate to that.” – Sandy M.

“The most surprising thing to me was I didn’t even know that a person that does what you do even existed! I am into the natural holistic remedies and I have heard of the allergies to foods before however, I didn’t know it was this easy to find out! I have a sister who has fibromyalgia and chronic fatigue. So, sounds like she may have some of this going on as well.” – Davida B.

“The most surpising concepts I heard today had to do with the toxic load/tolerance/threshold that our bodies can take before they start to breakdown, and how people automatically assume it has to be an age related or event related that causes our bodies to start malfunctioning. The number
of people suffering from auto-immune disorders that I know is unbelievable.” – Tina R.

“I had already heard about most of what you were speaking about, as I have had health issues since 1996. Fibromyalgia, chonic fatigue, IBS, arthritis, skin issues, etc. Stuff you probably hear all the time. So nothing surprising to me. Like Jennifer, I have spent a small fortune on searching for solutions to feel better. For the most part, I have eliminated wheat, dairy, processed foods and sugars from my diet, but still have bloating, weight gain, stomach issues, arthritis and now a new skin condition. I think I would be a good candidate for your program. Just a wild guess!!!” – Diane E.

Listen to the 70-minute teleseminar on food sensitivities here, and let me know what you felt were the biggest surprises or take-aways by commenting below. And, of course, please contact me if you feel that any of this applies to you and you’d like to exploring reclaiming your health by setting up a free 30-minute consultation to see if you’d be a good candidate for this program.

Veggie Burger Inspiration

March 7, 2011

This morning I talked all things “veggie burger” with host Sandy Gluck on Everyday Food on
Martha Stewart Living radio (Sirius XM).

If you’re looking for some veggie burger inspiration, tune in as we covered ingredients from quinoa and millet to chickpea flour, lentils, edamame, mushrooms and so much more.

Oh, and we discussed my Millet Veggie Burger recipe, too, of course.

Click here to listen to our discussion of veggie burger recipes on Martha Stewart Living radio.

Gluten-Free Veggie Burger Recipe

March 6, 2011

After I was booked on Martha Stewart Living’s “Everyday Food” radio show for a conversation about veggie burgers (listen to it here!), I thought I should polish up my veggie burger repetoir. Fortunately, I recently read an inspiring recipe for Quinoa Veggie “Meatballs” on the Small Boston Kitchen blog that looked like it would translate well to a burger form.

Millet Veggie Burgers on a bed of Romaine lettuce

I used her recipe as a blueprint and ended up with these Millet Veggie Burgers when I accidentally prepared millet to use in the recipe rather than quinoa (note to self: be sure to label grains before they go into a jar in the cupboard). The millet turned out to be a nice surprise, though and made me realize that many grains would likely work in a recipe like this one.

My family found these Millet Veggie Burgers to be delicious and quite filling. Here I served a lunch of three on a bed of Romaine lettuce with Annie’s Naturals Roasted Red Pepper Vinaigrette.

Let me know what you think!

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Millet Veggie Burgers
makes about 10 small patties

– 1 cup millet

– 2 cups water (or chicken broth)

– 10-12 large button mushrooms, cleaned and diced

– 1 tsp. olive oil

– 1 8 oz. frozen package of spinach, thawed, steamed and squeezed or excess liquid, or 1/2 bag fresh baby spinach, cooked

– 1 8 oz. frozen package of diced carrots, thawed, or one cup of shredded carrots, cooked

– 1/4 cup onions, diced

– 1/4 cup pine nuts, roughly chopped (almost any kind of nut would work well here too!)

– 3 eggs – one for egg wash

– quinoa flakes, as needed (

– 1 tsp. Cajun/Creole spice mix

– Salt and pepper to taste

Rinse and bring millet and either water or chicken stock to a boil in a small pot, then lower heat to a simmer and tightly cover with a lid. Cook until all the liquid has been absorbed and set aside to cool a bit.

Set the frozen spinach and carrots on a strainer over boiling water and cover to thaw and steam the veggies. Do the same to fresh veggies, if using, to cook and soften them.

Fry the onions and mushrooms in olive oil until the onions have softened and the mushrooms have browned and set aside to cool.

In a large bowl, combine the spinach, carrots, mushrooms, and onions. Mix in two of the eggs. Add the Cajun spice mix and the pine nuts and combine. Add the cooled quinoa and mix well. Add quinoa flakes as needed until mixture holds together. Shape the mixture into even-sized patties and place on a greased and foil lined baking sheet.

Make an egg wash by mixing together the remaining egg and a splash of water. Using a brush, paint the patties with the eggwash. Bake at 400 degrees until they are cooked through, browned and slightly crispy. This may take anywhere from 10 to 30 minutes.

Food Dyes and Colors (FD&C) in Medicines

March 4, 2011

Why, oh why, do pharmaceutical companies add artificial colors to our medications?

Seriously, who was it that decreed that Penicillin and its antibiotic derivatives must be pink? Is it really important that Liquid Children’s Tylenol be dyed red? How necessary is it to boost the color of cough syrup to purple? Why does the Sudafed pill need to be coated red?

If you are sensitive to some of the “approved” Food Dyes & Colors you might have a hard time finding both over-the-counter (OTC) and prescription meds that are dye-free.

When my kids had strep throat earlier this year, we were forced to accept the red food dyes that made the Keflex liquid pink along with the necessary antibiotics. I could time my son’s reaction to the food dyes by the truly evil mood that appeared 7-8 hours after taking a dose. Since this is a typical effect that food dyes have on him, we knew to expect it and wait it out until it passed, almost an hour later. We were hugely thankful when we completed the 10-day antibiotic course and his happy personality returned.

In the quest to take my historically weak-stomached 8-year-old to a family reunion on a cruise ship, I assembled various natural motion sickness remedies and made a trip to Walgreen’s to select an over-the-counter medication. Of the 8 brands/types of OTC anti-motion sickness meds on the shelf, only two were free of yellow food dye.

But, I digress from the original question: why do drug makers add ingredients to medicines that are not medicinal?

It drives me crazy.

Gluten-free Garbanzo Flour Pizza Crust

Are You Tired of Feeling Crummy?

Veggie Burger Inspiration

Gluten-Free Veggie Burger Recipe

Food Dyes and Colors (FD&C) in Medicines

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