Celiac sprue is a condition of the intestinal tract where the structure of a person’s jejunal portion of the small intestine actually becomes damaged due to an immune response to the protein from wheat - gluten or gliadin. Thus malabsorption of nutrients can occur, particularly iron and folic acid. There are tests for this sensitivity. The symptoms can be intestinal distress, bloating, pain, weight loss, vomiting, diarrhea and anemia.

These people need a gluten free diet. The challenge is of course bread. Since gluten is found primarily in wheat, rye, barley and some in oats, it makes the producing of an acceptable bread difficult since it is the gluten (protein) in the wheat that lets is rise and make a nice soft bread that holds together. There are rice breads and other gluten free breads available. Some are more acceptable than others. In addition, celiac suffers want to read labels and look for grain fragments such as gluten, barley malt, etc.

The other option is to go to flat breads. Since these can be made from other grains that don’t contain gluten. Such as corn tortillas - my favorite. I think I could live on corn. A corn bread make with corn meal and spelt flour would be another suggestion.
But also recipes like Soy Millet Waffles from the cookbook Vegan Homestyle, can be made gluten free, replacing the oats with an equal part of millet. Waffles can be made sweet or savory and served with creamed vegetables, etc. Also the Potato Waffle Hashbrowns are gluten free, hearty and tasty. Actually, Vegan Homestyle contains 160 gluten free recipes. So check it out.

Do you have other ideas for flat breads that are gluten free? This would be a great help to others.

I’ve been back to making soy yogurt. The price of food these days has propelled me back into the kitchen. You can save a lot of money by cooking at home. One quart of soy yogurt is about $2.79. You can buy Kirkland brand soymilk for $1.00 and make your own yogurt. Or make your own soy milk, it’s quite simple.

Soy Yogurt

I start with 3 c. of soy milk because then I can fit it all in a quart jar. Or you can start with 1 quart soy milk if you use a larger container.

Take about 1/2 of the soy milk (room temperature or cold) and stir in 1 T. of tapioca powder or arrowroot powder. You may also add a tsp. of vanilla and 1 T. sweetener if desired. Heat and stir with a whisk to thicken, but don’t allow to boil hard. When thick pour this into the remaining soy milk and stir with a whisk. Allow the soy milk to cool to about 100 F, checking with a thermometer.

When it is the proper temperature mix in 1/2 c. of culture. (For the culture use 1/2 c. of commercial soy yogurt with live organisms or use 1/2 c. of your previous batch of yogurt) pour the thickened soy milk into a quart jar and place in a warm place to incubate. You may use a yogurt incubator which uses water to surround your container and keeps it at the proper temperature. Or many ovens will be the proper temperature if you just turn the light on. Check with an oven thermometer. 100F to 106F is what it needs. A crock pot will be too hot.

Allow the yogurt to incubate for about 6 - 7 hours. After six hours stick a spoon in it to see if it has thickened. The longer you leave it the more sour it will become. This yogurt will have a mild pleasant taste. It will not be a thick as commercial yogurt, but wonderful on cereal or fruit. Try it and let me know how it goes.

Kay H.

I received a question today about summer savory.  It is one of the herbs used in the Live-for-Health Chicken-style seasoning from Vegan Homestyle.  Summer Savory is a perennial herb with a mildly spicy flavor. Traditionally it has been used with fish, beans, stuffing, pates and other meat dishes.  I like to use it for its mild tangy taste in place of pepper, which is an irritant.

Savory can be easily grown in a pot or in your herb garden.  Harvest leaves and dry in the summer and you’ll have them all winter.

If you cannot find it in your grocery store, the chicken-style seasoning can be made without it.  There will be little change of flavor.  I encourage people to make the seasoning though, you’ll find tons of uses for it.

blessings,

Kay H.

I received a phone call from a very lovely lady the other day who is new to vegan cooking. After purchasing Vegan Homestyle she wondered where in the world you can get chicken-style seasoning. Well there is a recipe for it in the book. It is in the section called “Essential Little Bits” where you’ll find other tasty and useful seasoning mixes that you can make very simply. It’s called Live-for-Health Chicken-style seasoning and it’s on page 195 in Vegan Homestyle: Simple Recipes For Healthy Living.

This vegetarian chicken-style seasoning has no chicken in it, but sort of a reminder of a light chickeny taste. As opposed to a heavier beef-style flavor. I use it in the noodle soup, which is surprising like chicken soup. But I also use it in scrambled tofu and many other soups and casseroles.

We’ve thought about packaging a selling it, which we may in the future. But it is very simple to make. Make a double batch and put it in a jar and you’ll use it often. Other vegetarian chicken-style seasonings on the market can be used, but the often have more salt so you’d have to correct for salt.

If you need a source for the yeast flakes, try somethingbetternaturalfoods.com or bobsredmill.com. Either source will be happy to ship it to you.  Here’s the recipe:

Live-for-Health Vegetarian Chicken-style Seasoning

1-1/3   c.         yeast flakes

1/4       c.         onion powder1          t.          garlic powder

1          T.         barley malt powder

1          T.         parsley

1          T.         salt

1          t.          basil

1/2       t.          marjoram

1/2       t.          paprika

1/2       t.          ground celery seed

1/2       t.          turmeric

1/2       t.          savory
Place all ingredients in a dry blender and blend until well mixed.  Store in an airtight container. Use for seasoning tofu, soup, veggies, gravy or sauces.

Selenium is an important trace mineral that helps our bodies produce antioxidant enzymes which protect us from cellular changes and damage, including cancer. Selenium can often be deficient in agricultural soils and so we have to look for good sources to be sure and get the recommended 70 - 85 mcg per day.

A recent study published in the American Clinical Journal of Nutrition showed that two Brazil nuts a day would provide the needed amount of selenium. Not only this, compared to the group that received supplements, the group that received their selenium from a food source (Brazil nuts) had significantly more antioxidant activity. It is always best to get our nutrients from food if possible. The combination of vitamins, minerals and phytochemicals found in plant foods react together to give a greater benefit than when taking isolated supplements. In other words, “The whole is greater than the sum of the parts.”

A great way to get your dose of Brazil nuts is from the Holiday Nut Loaf found in Vegan Homestyle: Simple Recipes for Healthy Living. This recipe is a very tasty loaf made with Brazil nuts that makes not only a nice holiday entree but great sandwiches as well. I take some of the loaf and mash it up with soy mayonnaise, chopped green onion, pickles and celery; a very tasty spread for lunch.

Metabolic Syndrome - what is it? It is a combination of medical disorders that increase the risk of developing cardiovascular disease and diabetes. Sometimes called Syndrome X. It affects a large segment of our population, especially in the middle to later years of life. The symptoms used to diagnosis this condition are:elevated fasting blood sugars or insulin resistance high blood pressure central obesity: fat deposits around the middle decreased HDL cholesterol (the good cholesterol) elevated triglycerides (fat in the blood) A recent study (Atherosclerosis Risk in Communities Study) reported by the National Heart Lung and Blood Institute showed that there were several dietary factors that increased the risk of developing metabolic syndrome. 1) diet soda (1 serving per day) increased the risk 34% 2) meat consumption increased the risk 35% (particularly processed meat and red meat) 3) fried foods increased the risk 25% These diet choices along with inactivity (a lack of exercise) are responsible for the increasing numbers of people diagnosed with Type II Diabetes, obesity and heart disease. Good health takes a balance of a many lifestyle factors; natural diet, ideally from whole plant foods, exercise, fresh air and sunshine, water, rest from stress and peace of mind.. Learning to prepare some simple, tasty home cooked vegetarian dishes and sharing them with others may help someone avoid a life threatening and debilitating disease. Try this simple recipe from Vegan Homestyle: CHINESE CABBAGE SALAD 1 med. Napa cabbage, sliced fine 1 bunch green onions, chopped fine 1 c. sliced almonds, toasted ½ c. sesame seeds, toasted Dressing: 1/4 c. fresh lemon juice 1/4 c. olive oil 2 T. honey ½ t. salt 1 t. Live-for-Health curry powder (curry powder: 1 ½ T. garlic powder, 2T. turmeric, 2 T. coriander, 2 T. cumin) or Vegesal Mix together cabbage and green onions. Toast almonds and sesame seeds in a dry pan, separately, until lightly toasted. Add to cabbage. Mix dressing and dress salad just before serving. For more recipes and ideas try the cookbook, Vegan Homestyle: Simple Recipes For Healthy Living by Kay Hansen. Experience better health – one recipe at a time!

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Kay Hansen, author of Vegan Homestyle: Simple Recipes For Healthy Living, will be signing books at B Dalton Bookstore in Springfield, Oregon on Sunday April 6, from 1 to 3 p.m. The store is located in the Gateway Mall.

Tasty samples and a cooking demonstration will start at 1 p.m. The public is invited.

My friend, Agness, shared these tasty walnut meatballs at a recent potluck dinner. Everyone wanted the recipe so I’m sharing it on our website. Just click on the link for the recipe.

Tofu Walnut Meatballs with Sweet & Sour Sauce