Wednesday, October 3, 2012

Delightfully {Gluten, Dairy, And Sugar} Free


This is a guest post from my very good friend, Tracy Hill, who has spent years creating this incredible cookbook.  Eating gluten free has changed her life and has given her incredible health.  She is a fabulous cook and a perfectionist at whatever she does.
 
Gluten is a tremendous problem to many people, some of whom don't even know it. There are many cookbooks today that feature gluten-free recipes. But we shouldn't stop there. Refined sugar is a huge problem also, and many people cannot tolerate dairy. My cookbook, Delightfully Free, addresses all three of these and is one of only a few to do so.

In recent years, more people are realizing that there is a real connection between the foods we are eating and the pandemic increase of obesity and disease. The focus has moved beyond the low-calorie, low-fat diet to seeking a level of nutrition that will help address symptoms like problematic digestion, brain fog, low energy, headaches and even aggressive behavior in children, mood swings in adults and inflammation which makes us susceptible to arthritis and disease. We know that medication is not always the answer. Not only are we understanding the dramatic way food affects us, we’re discovering that a large part of the equation involves eating gluten-free, dairy-free and free of refined sugars.

In my own experience with family and friends we have seen the dramatic, undeniable effects, both good and bad, caused by what we eat. For example, we have witnessed the most remarkable improvement in aggressive behavior and other autistic symptoms by simply removing gluten, dairy and, in some cases, eggs from the diet of autistic children. This has made the difference between not being able to cope socially and now being able to go to school and be successful. Knowing what to eat, what not to eat and why, has made all the difference.

So many of the people I come across now eat gluten-free, dairy-free or both. Most also recognize the need to lower their intake of sugar. But we still want to eat the delicious foods we love like lasagna, fettuccine with creamy garlic sauce, luscious quiches, moist, flavorful muffins and soft, warm cookies fresh out of the oven. Those packaged ones from the health food stores just don’t cut it! What we need is a new version of these foods that is healthy. So, let’s compare chocolate chip cookies. When we replace regular chocolate chip cookies with my healthy ones, we have a cookie that will fuel the body instead of wage war against it. The traditional chocolate chip cookie is made of bleached, processed white flour, refined white sugar, refined brown sugar and the unhealthy forms of fat from butter, margarine and shortening (some of which are hydrogenated). Not only are these devoid of any nutritional value, ALL of these ingredients wreck havoc on our bodies.

Happily, my chocolate chip cookies are made of almond meal (100% almonds,a valuable, nutritious food high in protein and omega 3 and omega 6), coconut flour (very high in fiber, low in carbs, metabolized as energy not fat, and a good source of protein), coconut palm sugar (natural and low on the glycemic index and high in nutrients), agave nectar (a natural plant derived sweetener with an equally low glycemic index) and grapeseed oil (one of the healthiest, beneficial oils with a very high smoke point). Here, you have a delicious cookie, which is also a nutritious food. Even people who are not “healthy eaters” love them and can’t tell that they are gluten-free, dairy-free and free of refined sugar. Another great example is my Black Bean Brownies; their main ingredient is an entire can of black beans. My elegant Chicken de Provence sauce is creamy and rich but it’s made out of cauliflower!

My hope is that this collection of healthy recipes, along with my blog at Delightfully Free, will help you and your family to improve and preserve your health and quality of life while enjoying the foods you love for the seasons you celebrate. Let’s put the joy back into cooking and eating, free of the stuff that makes us sick...
Delightfully Free!
 
Or do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body.
I Corinthians 6:19,20

Unwasted Homemaking

Comments (24)

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I started using coconut oil this summer and realized I was allergic to it (I had never liked the taste of coconut but didn't know I was allergic). Many of the clean eating, gluten free and dairy free recipes use some form of the coconut. Is there a subsitute I could use instead of that? Thanks!!
1 reply · active 651 weeks ago
Grapeseed oil makes a good substitute for coconut oil. However, many of my recipes feature coconut palm sugar and coconut flour, and I'm not sure from what you wrote if those are an issue for you as well.
~Tracy
Can I ask Tracy a question?? I have been using Agave syrup for years after hearing of it's low glycemic qualities...and it tastes great! But recently I've read lots of articles claiming that agave is actually not so good for us and is way too large a dose of concentrated fructose that has a negative effect on our blood sugar and weight and that honey (in small quantities) is a better sugar replacement. What do you think??
2 replies · active 650 weeks ago
There are pros and cons for both agave nectar and honey. The important issue about honey is that if you are not using raw honey, it has a very high glycemic level of 75, and is processed, so its nutritional value is gone. Refined pasteurized honey is no better than white table sugar. Raw honey is a healthy sugar alternative with a glycemic level of 30. Agave nectar has a lower glycemic level of 15-30. Even natural, unrefined sugars raise blood sugar levels to some degree, and so should be used in moderation.
~Tracy
When you buy agave chose the dark agave as its less refined than the light one and richer in nutrients
ERDR'swifemomof12's avatar

ERDR'swifemomof12 · 651 weeks ago

Lori, thank you very, very much for this post. Having diagnosed gluten intolerance...miserable suffering from my STAPLE!!......and already dairy sensitive for years, I've gone off all three, to the extreme of eating Paleo. Lost 20 lbs since June. But busy mama, at a loss of innovative ways to create new foods. So thank you! Even though I've never met you, your blog is a blessing to me. TM
It looks delicious!
Hello, new follower here! I would love to have you link up with my Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/09/clever-c...

I hope to see you there!
Cheers!
Kathy
The Chicken Chick
My daughter has some serious food allergy issues. She's allergic to gluten, dairy and she's diabetic too!. I will probably start trying to cook gluten free and sugar free. Thanks for this post!
Found you through a link party and I adore this recipe! Thanks for sharing the goodness!!
oh wow. this book looks like the answer to all my prayers. i am dairy intolerant, and generally i try to eat gluten free whenever i get the chance. but there are not many recipes out there (that taste nice) that eliminate both of them. thanks for sharing !
I am hosting a blog hop over at my blog today
<a href = "http://myfroley.blogspot.com"&gt <a href="http://;http://myfroley.blogspot.com" target="_blank">;http://myfroley.blogspot.com
My daughter (8 years old) was just told to go off all three. Gluten,sugar and dairy. She thinks her life is over and I feel so bad for her but I am so thankful for the new seasons store. I can tell she is acting different already and it's only been 2 1/2 days. If there is any thought on good cookbooks that I could buy I would love it know about them. I need pictures in the book, I need to know what the finished product should look like :). Halloween is coming upend she can only think of all the stuff she can't do and I'm freaking out on what to put in her lunch. Help me please and tell me it's going to gpget better. I just tried goats cheese, not too bad. Shawnandjodie@comcast.net
1 reply · active 650 weeks ago
Hi Jodie,

It warmed my heart to read your post. I love that they named the store New Seasons because I cherish new seasons in nature and in life. You and your daughter are beginning now the season my daughter and I enjoyed 15 years ago when I learned what I needed to eliminate from her diet (and mine as well). My appreciation for the seasons is on display throughout my book, Delightfully Free. Like many, I am also a highly visual person, so I include a photo of almost every recipe. It may not seem like it now (because it didn't seem that why to me either back when I started), but you'll soon be fixing meals, baked goods, snacks and desserts that your whole family will want to eat. Let me just say your daughter is in for a big (and pleasant) surprise if she thinks her life is over. Fix her my Mac & "Cheese" followed by my Black Bean Brownies or Chocolate Chip Cookies, and you'll both see how rewarding this new season can be. With Halloween coming up, try my Festive Pumpkin Stew (made and served in a pumpkin!), and a selection from my Desserts & Candy section. Or maybe just fix tacos or pizza. My new season led to my cookbook and I would truly be blessed if my book could help as you enter your new season. I just finished up a short series on my book. You can find it in the blog section of my website at http://www.delightfullyfree.com/
~Tracy
I want to learn more about gluten free,and it is so tempting to go sugar free.
Thanks for this post.
The cake looks amazing - and I love the title - I have heard numerous testimonies as to the difference changing one's diet can affect your health. I appreciate you sharing with Home and Garden Thursday,
Kathy
I will check out your blog because although I live a very healthy lifestyle and eat only organic foods, I was skeptical that going gluten free would achieve anything. Was I wrong! Because of tremendous pain in my hips and knees, this spring, my osteopath suggested that the inflammation which wasn't relieved by pain killers, might be due to a developing gluten sensitivity. In just 3 days, my pain level went from a 9 out of 10 to a 4 and within 2 weeks, I was pain free....unless I eat gluten, then the pain soars back up to 9 or 10.
Lori, thank you for letting your friend guest post, this recipe book looks great! And thank you so much for linking up with Healthy 2day Wednesdays as always! Hope you have a blessed week and hope you'll be linking up this week! I also wanted to let you know we are looking for another person to co-host H2W's with us if you are interested! :)
I would love it if you or your friend linked this up to my Gluten-Free Monday party at OneCreativeMommy.com. I hope to see you there.
That looks fabulous! Definitely plan to check it out.
Lori, thanks so much for sharing this gluten, dairy and sugar free recipe! My children and I cannot have sugar so I'm always looking for new recipes that fit us! Also, thanks, thanks, thanks for linking back to my party, look to be featured on my site soon!!! Blessings, Marcie
A gluten-free baker should choose the flours for a batch of muffins carefully. Bean flours, such as chickpea, can add a beany taste to baked goods, which may not be desirable. Some bean flours, such as soybean, blend well, though.
I am in love with this cookbook!! What a blessing this book was to walk into mine and my patients lives :) Thank ou Tracy!
nice blgo.
that cake looks awesome!

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