Berry Pie with Whipped Topping
This is a new and improved version of the last Berry Meringue recipe posted. It has a yummy dairy free whipped topping and nutty crust! Can be eaten for dessert or as a substitute for a yogurt snack.
Filling Ingredients:
1 pint strawberries
1 pint blueberries
3 stalks of rhubard
Liquid Stevia (5-10 drops) - NOW or Sweet Leaf brand.
Organic vanilla extract (with no sugar or HFCS)
Crust Ingredients:
3/4 cup walnuts
3/4 cup almonds
3/4 dates (pits removed)
4 dashes cinnamon
Whipped Topping (dairy free)
1 can of coconut milk (not lite)
1 tbsp organic vanilla extract
1 tsp xanthan gum
10 drops English Toffee or Vanilla flavored Stevia or 3 tbsp xylitol
Preparation:
Crust
(prepare while the berries are cooking)
Soak the nuts and dates separately for at least 3 hrs and strain (save some of the date water to use for the puree as needed). Using a food processor, puree the nuts and dates together. Add 1-2 tbsp date water to improve the consistency as needed. Puree should NOT be a paste, but should look finely chopped. Press the mixture into a glass or ceramic pie plate using the bottom of a cup or large spoon.
Berry Filling:Cut up strawberries into slices. Cut rhubard into chunks. Put all the berries in a saucepan and cook on medium/low heat for 20-25 minutes until rhubard softens. Add 3-5 drops of stevia extract and 1/4 tsp vanilla extract. Whip 2 egg whites with an eletric mixer until peaks form. Add 1-3 drops of Stevia extract to the egg whites. Put the berries in 2-3 small ramekins or a pie plate. Bake at 350 degrees in oven for 10-15 minutes. Chill in refridgerator 30 min.
Whipped Topping
Blend all ingredients in a blender. Chill for 30 min, then add the whipped topping to the top of the pie.
ENJOY!
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts
Wednesday, July 13, 2011
Friday, June 24, 2011
Berry Meringue (sugar, dairy and gluten free!)
Each week that I pick up my veggies and fruit from Cider Hill farm, I will be sharing a recipe with you. This is my latest yummy dessert creation that I whipped up last night! It's so easy and healthy!!
Berry Meringue
1 pint strawberries
1 pint blueberries
3 stalks of rhubard
Liquid Stevia (5-10 drops) - NOW or Sweet Leaf brand.
Organic vanilla extract (with no sugar or HFCS)
2 egg whites
Cut up strawberries into slices. Cut rhubard into chunks. Put all the berries in a saucepan and cook on medium/low heat for 20-25 minutes until rhubard softens. Add 3-5 drops of stevia extract and 1/4 tsp vanilla extract. Whip 2 egg whites with an eletric mixer until peaks form. Add 1-3 drops of Stevia extract to the egg whites. Put the berries in 2-3 small ramekins or a pie plate. Spoon the egg white meringue mixture on top of the berries. Bake at 350 degrees in oven for 10-15 minutes until the meringe browns lightly. Serve warm.
ENJOY!
Berry Meringue
1 pint strawberries
1 pint blueberries
3 stalks of rhubard
Liquid Stevia (5-10 drops) - NOW or Sweet Leaf brand.
Organic vanilla extract (with no sugar or HFCS)
2 egg whites
Cut up strawberries into slices. Cut rhubard into chunks. Put all the berries in a saucepan and cook on medium/low heat for 20-25 minutes until rhubard softens. Add 3-5 drops of stevia extract and 1/4 tsp vanilla extract. Whip 2 egg whites with an eletric mixer until peaks form. Add 1-3 drops of Stevia extract to the egg whites. Put the berries in 2-3 small ramekins or a pie plate. Spoon the egg white meringue mixture on top of the berries. Bake at 350 degrees in oven for 10-15 minutes until the meringe browns lightly. Serve warm.
ENJOY!
Sunday, February 14, 2010
Do you have Celiac Disease?
Approximately 40% of Americans have the genetic potential to become gluten intolerant. More than 1% of Americans have celiac disease. In fact, this percentage may be a low estimate because most physicians are unfamiliar with the signs and symptoms of celiac disease, which can be a “great masquerader." Importantly, gluten intolerance and celiac disease may be related to a variety of serious disorders.
Approximately 40% of Americans have the genetic potential to become gluten intolerant. More than 1% of Americans have celiac disease. In fact, this percentage may be a low estimate because most physicians are unfamiliar with the signs and symptoms of celiac disease, which can be a “great masquerader”. Gluten intolerance and celiac disease are closely related. After repeated exposure to gluten, a person who is gluten intolerant may develop celiac disease. Gluten is a complex of proteins found in wheat, rye, and barley. The human digestive tract cannot break down gluten into its component amino acids, so gluten proteins persist in the gastrointestinal tract until they are excreted.
In susceptible individuals, the gluten proteins may be identified as "foreign" and their immune systems may launch a reaction against these non-self proteins. In such persons, including infants, children, teenagers, and adults, continued exposure to gluten may cause development of signs and symptoms of celiac disease. (1-2)
Wheat, rye, and barley comprise significant components of the Western diet. Almost all breads are made from one or more of these three grains. Cookies, cakes, bagels, muffins, pizza, and pasta are all gluten-containing foods. Additionally, gluten is found in vitamin pills, shampoo, toothpaste, household cleansers, and even prescription drugs. Wheat-based binders are often used in the manufacturing process of these articles. So gluten is literally everywhere.
A susceptible person's initial immune reaction to gluten persists with continued exposure. Eventually the immune reaction may damage the lining of the person's small intestine, leading to the classic symptoms of celiac disease - abdominal pain, constipation and/or diarrhea, and abdominal bloating. Intestinal damage causes these very unpleasant and debilitating symptoms and may also lead to additional serious diseases. Malnutrition is one of the major consequences of celiac disease.
Importantly, gluten intolerance may be related to a variety of serious disorders. Neuropsychiatric conditions such as autism, attention deficit hyperactivity disorder (ADHD), and schizophrenia may be associated with underlying gluten intolerance and celiac disease. Arthritic conditions such as rheumatoid arthritis, systemic lupus erythematosus (lupus), and psoriatic arthritis may be related to gluten intolerance. Endocrine conditions including diabetes, hyper- and hypothryroidism, and Addison's disease are often related to gluten intolerance and celiac disease. Infertility and frequent miscarriages may also be related to an underlying condition of gluten intolerance.
The takeaway is this. Gluten intolerance and celiac disease may be an underlying cause of serious medical conditions that have not been treated successfully. The key is considering gluten intolerance as an underlying cause and taking appropriate action. Patient knowledge and increased physician knowledge and awareness are crucial to correctly identifying a hidden problem. (3)
Your family chiropractor is an important resource. She is an expert in nutrition and is trained to identify underlying causes of health problems. In addition, chiropractic treatment may help restore more normal and more effective immune system functioning. In cases requiring a holistic, multidisciplinary approach, chiropractic treatment is a crucial component.
Beginning a Gluten-Free Diet
A strict gluten-free diet is the number one step in treatment of gluten intolerance and celiac disease. This is a big undertaking and yet it is critically necessary. Symptoms of these disorders will only resolve when gluten is removed from the diet. Even small amounts of gluten reactivate the disease-causing immune mechanism. Even 20 parts per million (ppm; a standard measure of concentration) can cause symptoms in a person who is gluten intolerant.The very good news is that gluten intoelrance and celiace disease are receiving a much higher media profile. Broadcast, print, and new media are focusing on these disorders, with featured content appearing frequently in the national press. The result is that gluten-free foods and household products are becoming much more widely available. Most health food stores and markets have created a gluten-free section and continue to expand their offerings.
1. Selimolu MA, Karabiber H: Celiac disease. Prevention and treatment. J Clin Gastroenterol 44 (1):4-8, 2010
2. Setty M, et al: Celiac disease: risk assessment, diagnosis, and monitoring. Mol Diagn Ther 12(5):289-298, 2008
3. Schuppan D, et al: Celiac disease: from pathogenesis to novel therapies. Gastroenterology 137(6):1912-1933, 2009
Approximately 40% of Americans have the genetic potential to become gluten intolerant. More than 1% of Americans have celiac disease. In fact, this percentage may be a low estimate because most physicians are unfamiliar with the signs and symptoms of celiac disease, which can be a “great masquerader”. Gluten intolerance and celiac disease are closely related. After repeated exposure to gluten, a person who is gluten intolerant may develop celiac disease. Gluten is a complex of proteins found in wheat, rye, and barley. The human digestive tract cannot break down gluten into its component amino acids, so gluten proteins persist in the gastrointestinal tract until they are excreted.
In susceptible individuals, the gluten proteins may be identified as "foreign" and their immune systems may launch a reaction against these non-self proteins. In such persons, including infants, children, teenagers, and adults, continued exposure to gluten may cause development of signs and symptoms of celiac disease. (1-2)
Wheat, rye, and barley comprise significant components of the Western diet. Almost all breads are made from one or more of these three grains. Cookies, cakes, bagels, muffins, pizza, and pasta are all gluten-containing foods. Additionally, gluten is found in vitamin pills, shampoo, toothpaste, household cleansers, and even prescription drugs. Wheat-based binders are often used in the manufacturing process of these articles. So gluten is literally everywhere.
A susceptible person's initial immune reaction to gluten persists with continued exposure. Eventually the immune reaction may damage the lining of the person's small intestine, leading to the classic symptoms of celiac disease - abdominal pain, constipation and/or diarrhea, and abdominal bloating. Intestinal damage causes these very unpleasant and debilitating symptoms and may also lead to additional serious diseases. Malnutrition is one of the major consequences of celiac disease.
Importantly, gluten intolerance may be related to a variety of serious disorders. Neuropsychiatric conditions such as autism, attention deficit hyperactivity disorder (ADHD), and schizophrenia may be associated with underlying gluten intolerance and celiac disease. Arthritic conditions such as rheumatoid arthritis, systemic lupus erythematosus (lupus), and psoriatic arthritis may be related to gluten intolerance. Endocrine conditions including diabetes, hyper- and hypothryroidism, and Addison's disease are often related to gluten intolerance and celiac disease. Infertility and frequent miscarriages may also be related to an underlying condition of gluten intolerance.
The takeaway is this. Gluten intolerance and celiac disease may be an underlying cause of serious medical conditions that have not been treated successfully. The key is considering gluten intolerance as an underlying cause and taking appropriate action. Patient knowledge and increased physician knowledge and awareness are crucial to correctly identifying a hidden problem. (3)
Your family chiropractor is an important resource. She is an expert in nutrition and is trained to identify underlying causes of health problems. In addition, chiropractic treatment may help restore more normal and more effective immune system functioning. In cases requiring a holistic, multidisciplinary approach, chiropractic treatment is a crucial component.
Beginning a Gluten-Free Diet
A strict gluten-free diet is the number one step in treatment of gluten intolerance and celiac disease. This is a big undertaking and yet it is critically necessary. Symptoms of these disorders will only resolve when gluten is removed from the diet. Even small amounts of gluten reactivate the disease-causing immune mechanism. Even 20 parts per million (ppm; a standard measure of concentration) can cause symptoms in a person who is gluten intolerant.The very good news is that gluten intoelrance and celiace disease are receiving a much higher media profile. Broadcast, print, and new media are focusing on these disorders, with featured content appearing frequently in the national press. The result is that gluten-free foods and household products are becoming much more widely available. Most health food stores and markets have created a gluten-free section and continue to expand their offerings.
1. Selimolu MA, Karabiber H: Celiac disease. Prevention and treatment. J Clin Gastroenterol 44 (1):4-8, 2010
2. Setty M, et al: Celiac disease: risk assessment, diagnosis, and monitoring. Mol Diagn Ther 12(5):289-298, 2008
3. Schuppan D, et al: Celiac disease: from pathogenesis to novel therapies. Gastroenterology 137(6):1912-1933, 2009
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