Morning All!

I'm thrilled to announce that my blog, PLEASE DON'T PASS THE NUTS has been chosen as a recipient of HealthCentral.com's "First Annual Top Site Award"! The Top Site Awards are awarded to the web's very best web sites and individual blogs dedicated to providing informative, insightful and inspirational health care advice. Woo hoo!

From HealthCentral.com: "HealthCentral s a consumer-driven online health destination comprised of 26 condition targeted Web sites focused on such conditions as depression, diabetes, and breast cancer. In addition to providing the latest clinical information and news, HealthCentral.com focuses on the 'whole' person who wants not only scientific answers, but ways to take action as an individual, parent, or friend. Through expert columns, videos and social networking forums, HealthCentral.com's sites strive to create a community of patients, caregivers, and family members, who can inform, share, and support each other."

To find out more about HealthCentral and the other winners, please visit HealthCentral.com

Thank you for your continued support!

Sincerely,

Sloane

Allergic Girl

kristine,
this is great! thank you so much, i'll let my reader know!
best
sloane


--- In allergicjews@yahoogroups.com, Kristine <bkkhome@...> wrote:
>
> We found it pretty easy to eat throughout Israel except for the
> kibbutzim. There is much less dependence on processed foods.
>
> DD lived there for 6 months and used these cards when needed.
> http://www.celiactravel.com/gluten-free-cards/17-hebrew.html
>
> This company has a ton of stuff and you can either pick it up or have it
> shipped to arrive at your hotel.
>  http://www.glutenfree.co.il/index.php?lang=en
>
> The people who run it are very nice and if you email them I am sure they
> will advise you of actual places that are safer to eat.
> We love the Bar-El hamburger buns and have had them shipped to the
> US.These buns travel well and we could easily make sandwiches wherever
> we went. Also you can see the various items from Osem and Bar-El that
> are readily available in most stores. The Bar-el pita isn't bad either
> and it does the trick when you want to make pita type sandwiches...if
> nothing else pita , hummus and Israeli salad.
>
> Be very careful of spices though MANY are mixed with wheat especially
> zhatar (hyssop)
>
> Wherever you go Bomba is available.
> Bomba by Osem is the national snack and is gluten free (corn and
> peanuts) It is packed with vitamins though not low cal...in a pinch my
> dd lived on this.
>
>
>
> There used to be a hamburger place (franchise) that even had gf buns..i
> believe they served 1 pound hamburgers.
>
> If I think of more I'll post it.
> Kristine
>
>
>
>
>
> sloane13 wrote:
> > hi group:
> >
> > i have a question from a reader that i thought you might be able with:
> >
> > "our son  is 9 years old and is anaphylactic to wheat and barley.
> >  you already know the drill of what that means.  we are planning two trips.
> >  one is to jerusalem in august ... do you know of any restaurants in
> >  jerusalem?"
> >
> > i haven't been, i know bad jew ;-) but any suggestion for this reader would
be much
> > appreciated!
> >
> > thanks group!
> > best
> > sloane
> > allergic girl
> >
> >
> >
> >
> >
>

We found it pretty easy to eat throughout Israel except for the
kibbutzim. There is much less dependence on processed foods.

DD lived there for 6 months and used these cards when needed.
http://www.celiactravel.com/gluten-free-cards/17-hebrew.html

This company has a ton of stuff and you can either pick it up or have it
shipped to arrive at your hotel.
  http://www.glutenfree.co.il/index.php?lang=en

The people who run it are very nice and if you email them I am sure they
will advise you of actual places that are safer to eat.
We love the Bar-El hamburger buns and have had them shipped to the
US.These buns travel well and we could easily make sandwiches wherever
we went. Also you can see the various items from Osem and Bar-El that
are readily available in most stores. The Bar-el pita isn't bad either
and it does the trick when you want to make pita type sandwiches...if
nothing else pita , hummus and Israeli salad.

Be very careful of spices though MANY are mixed with wheat especially
zhatar (hyssop)

Wherever you go Bomba is available.
Bomba by Osem is the national snack and is gluten free (corn and
peanuts) It is packed with vitamins though not low cal...in a pinch my
dd lived on this.



There used to be a hamburger place (franchise) that even had gf buns..i
believe they served 1 pound hamburgers.

If I think of more I'll post it.
Kristine





sloane13 wrote:
> hi group:
>
> i have a question from a reader that i thought you might be able with:
>
> "our son  is 9 years old and is anaphylactic to wheat and barley.
>  you already know the drill of what that means.  we are planning two trips.
>  one is to jerusalem in august ... do you know of any restaurants in
>  jerusalem?"
>
> i haven't been, i know bad jew ;-) but any suggestion for this reader would be
much
> appreciated!
>
> thanks group!
> best
> sloane
> allergic girl
>
>
>
>
>

hi group:

i have a question from a reader that i thought you might be able with:

"our son  is 9 years old and is anaphylactic to wheat and barley. 
  you already know the drill of what that means.  we are planning two trips. 
  one is to jerusalem in august ... do you know of any restaurants in
  jerusalem?"

i haven't been, i know bad jew ;-) but any suggestion for this reader would be
much
appreciated!

thanks group!
best
sloane
allergic girl

Agriprocessors Inc. Recalls Nearly 36,000 pounds of Meat Products

http://www.wibw.com/home/headlines/8365552.html

Agriprocessers, Inc in Iowa is recalling more than
35-thousand-800-pounds of frozen beef and chicken because they may
contain egg albumen, which is a known allergen - and is not declared
on the label.

The products that are subject to recall are:

--- 20-pound bulk boxes of "AARON'S BEST NUGGET SHAPED CHICKEN BREAST
PATTIES, GLATT KOSHER, FULLY COOKED." Each box contains the code
"8692-1" and establishment number "P 4653A" inside the USDA mark of
inspection.

--- 20-pound bulk boxes of "AARON'S BEST MEATBALLS, MADE WITH BEEF,
GLATT KOSHER, FULLY COOKED." Each box contains the code "8698-1" and
the establishment number "EST. 4653A" inside the USDA mark of
inspection.

--- 12-pound boxes of "RUBASHKIN'S, AARON'S BEST, GLATT KOSHER,
Kishka, Fully Cooked." Each box contains the code "3852-1" and the
establishment number "EST. 4653A" inside the USDA mark of inspection.

--- 1-pound packages of "RUBASHKIN'S, AARON'S BEST, GLATT KOSHER
Kishka, Fully Cooked." Each package contains the establishment number
"EST. 4653A" inside the USDA mark of inspection and a date code
"014-07," "015-07," "040-07" or "042-07"

The products were produced between January 14th and July 3rd and were
distributed nationwide. In addition, the one-pound packages of Kishka
were also distributed through retail stores.

Consumers with food safety questions can "Ask Karen," the FSIS virtual
representative available 24 hours a day at AskKaren.gov.

The toll-free USDA Meat and Poultry Hotline is 1-888-MPHotline
(1-888-674-6854) is available in English and Spanish and can be
reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday.
--

Gluten-Free By The Bay
http://glutenfreebay.blogspot.com

Does anyone know the requirements for how much of a challah must be
made of the "five grains" (rye, spelt, barley, wheat or oats) in order
for it to fulfill the commandment to eat challah? And how this would
translate into the mitzvah of *taking* challah? (I.E. Would you need
to separate more from the challah dough to burn?) This is a question
I'm asking on behalf of myself and also another celiac who are
interested in being able to fulfill these mitzvot but can't figure out
how much of the challah recipe would need to consist of GF oat flour
in order for everything to be halachically correct. Is anyone
knowledgeable about this, or has anyone asked such a question of a rabbi?

Thanks

From Celiacchicks.com:

"Are you ready L.A. for your first gluten-free and kosher retail
bakery?!!  The Sensitive Baker (http://www.sensitivebaker.com/) will
be opening it's doors soon sometime in June! They ran out of their
delicious waffles before I had a chance to photograph them. I can't
wait to sample more of their goods next time I'm in town. "

--

Gluten-Free By The Bay
http://glutenfreebay.blogspot.com

Isaiah Tovah Benjamin wrote:
> Anyone have any ideas for gluten-free Shavuos foods? Or foods for the
> holiday that are free of other allergens?
>
> Isaiah
>
>
Blintz Loaf (wheat/gluten/dairy free)

Dough:
3/8 c melted margarine ( I use butter)
1/2 c sugar
2 eggs
1/2 c soymilk
3/4 c rice flour
3/4 tsp baking powder
1/4 tsp salt

Filling:
3/4 lb firm or silken tofu crumbled
2 tbsp melted margarine
1 egg
3 tbsp. sugar
Dash of salt

350 degree oven
Grease 8 x 8 pan

Mix dough ingredients together well. Pour 1/2 the batter into the greased 8
x 8 pan.
Cover with all of the filling.
Pour the remaining dough and spread to cover.

Bake at 350 for 50-55 min. Corners will be set and light brown
Serve with jam and sour cream.

Enjoy!
Kristine

Anyone have any ideas for gluten-free Shavuos foods? Or foods for the
holiday that are free of other allergens?

Isaiah

--

Gluten-Free By The Bay
http://glutenfreebay.blogspot.com

Hi all,

I am thrilled to announce that my kosher, gluten-free food blog has
been nominated in two categories for the Jewish and Israeli Blog
Awards 2007.

To vote for Gluten-Free Passover Recipe Roundup 2007
(http://glutenfreebay.blogspot.com/2007/03/gluten-free-passover-recipe-roundup.h\
tml)
as the Best Kosher Food Blog Post, go here:

http://www.jibawards.com/index.php?option=com_wrapper&Itemid=230

To vote for Gluten-Free By The Bay as the Best Kosher Food/Recipe Blog, go here:

http://www.jibawards.com/index.php?option=com_wrapper&Itemid=217

You have until May 16 to vote.

Many thanks to all of you for supporting me, and my blog. It means the
world to me.

B'shalom
Isaiah

--

Gluten-Free By The Bay
http://glutenfreebay.blogspot.com

I am Chef and Nutrition Coach who has been teaching people how to cook gluten, lactose and soy free for 17 years.  I have worked professionally as a chef privately and at The Wine Cellar, Mossfire Grill, had my own restaurant and ran a Personal Cooking Service for 15 years.

I have both a cookbook, called Spa Cuisine, in software form, and a program on CD that teaches how to eat allergy free (and includes the cookbook).  People heal and lose weight very quickly when they eliminate these foods.   The problem is knowing how to bake and cook without them!  All 610 recipes in my cookbook have been tested and used in my service and restaurants for years.  I have been selling it to my clients for 6 years.  You can read about it on my webpage- Millie's Books on Cd's. 

Here is the link to my site- Optimum Nutrition. 

Our menu:

First part, we're enslaved:

Dandelion greens, and romain salad for those disgusted by dandelion
greens
Boiled eggs, natural colored organic eggs in light blues, greens,
pinks, and yellows (we have interfaith considerations; these were
served in a basket with a decorated egg motif, which my daugther
calls Passover Eggs)
Daikon radish salad with tamari, brown rice vinegar, and ginger
Felafel
Hummous
Isaiah's Green Goddess dressing as a modern interpretation of that
with which to dip
A friend made 2 kinds of charoset, I don't remember what was in them
- figs, pomegranet, pecans, almonds (and her husband is the nut free
one!) - they were sooooo good!

We cross the red sea to our pillows, and in the Promised Land we ate:

Vegetable soup with Isaiah's potato dumplings (got raves)
Salmon with ume plum vinegar, tamari, sesame oil
Corn with sesame seeds (variation of a Chinese dish made for the nut
free requests in the group)
Broccoli with pumpkin seeds
Potatoes; cut, boiled, then added and cooked with a pan of sauteed
onions, garlic, rosemary, a few other things
Isaiah's matzoh

In honor of Meriam, I opted to use something other than wine or
water, feeling that chocolate is more suitable to honor a woman; I
used the Renee Loux recipe (a raw book called I think Living Cuisine)
and made chocolate dip for berries from her chocolate cashew frappe
recipe. The second night I made her avacado chocolate mousse recipe.

Gina writes:

>
> Recipe??  She's Jewish,

Heh - That's like asking for a recipe from my grandma - Her
instructions are " men shit arein a bissel" (you throw in a little). a
bissel of this, a bissel of that.

Isaiah

--

Gluten-Free By The Bay
  http://glutenfreebay.blogspot.com

Our menu:

Matzoh Ball soup with julienned vegetables ( leeks, carrots,turnips) .
We served soup without matzoh balls for the gf'ers
Chicken marbella :http://www.jewish-food.org/recipes/chicmarb.htm
Oven roasted marinated asparagus bundles (red pepper ties)
Rosemary /olive oil  oven roasted potatoes
Nathan's Charoset (charoset from the NY Times Passover cookbook)
Flourless Torte (from the NY Times Passover cookbook)

Kristine

ibenjamin816 wrote:
> Hey everybody - How did your Pesach go? What did you eat? How did you
> get through it?
>
> By a funny and fortunate (for me) error on the part of Kosher.com I
> ended up with the expensive gluten-free oat shmura matzo from England!
> I ordered the much cheaper matzo MEAL and they sent me the matzo
> instead. When I wrote them about it they rushed me the matzo meal but
> let me keep the matzot.
>
> The menu:
>
> *Matzo balls made from gluten-free oat matzo meal, in a rich vegetable
> stock
> *Charoset made with pomegranate juice instead of wine
> *Homemade horseradish
> *Roasted brussels sprouts
> *Lacy potato kugel
> *Brisket
>
> The one disaster? The cake I tried to make from "A Taste of Tradition"
> (the gluten-free non-gebrokts Passover cookbook). It was AWFUL. I am
> scared to try another of Tamar Ansch's (?) recipes. Fortunately nobody
> had room for dessert!
>
> The GF matzot were a bit disappointing, they were stale and burnt
> tasting. But it was still nice for me and the other GF person at the
> seder to get to have matzo.
>
> So, how about you?
>
> Isaiah
>
>
>
>
> Yahoo! Groups Links
>
>
>
>
>

I had those potato kneidel also - they were AMAZING!!! I'm trying to
buy more after Pesach - can't find any. Does anyone know of anywhere
in the Long ISland/NY area? Or anyone have extra to buy?

Thanks.

On 4/17/07, Manda Kristal <mkris2000@...> wrote:
>
>
>
>
>
>
> First Pesach with a GF 13 year old went better than expected.
> She didn't mind the oat Matzoh, Matzoh Brei.I made popovers with Paskez
> crumbs,oil and eggs.
> We had "southern fried chicken made with Paskez Pesach crumbs,delcious
> chicken soup wiht Lieber's Knaidel mix and a delicious flourless chocolate
> torte from one of Susie Fishbein's cookbooks
> .All in all, much easier than I thought it would be.
> Manda
>
>  ________________________________
> Ahhh...imagining that irresistible "new car" smell?
>  Check out new cars at Yahoo! Autos.
>
>
>
>

The other thing I made for the vegetarians is my famouse Nut Loaf -
It's a vegetarian meat loaf for Passover made of nuts and vegetables.

Hey everybody - How did your Pesach go? What did you eat? How did you
get through it?

By a funny and fortunate (for me) error on the part of Kosher.com I
ended up with the expensive gluten-free oat shmura matzo from England!
I ordered the much cheaper matzo MEAL and they sent me the matzo
instead. When I wrote them about it they rushed me the matzo meal but
let me keep the matzot.

The menu:

*Matzo balls made from gluten-free oat matzo meal, in a rich vegetable
stock
*Charoset made with pomegranate juice instead of wine
*Homemade horseradish
*Roasted brussels sprouts
*Lacy potato kugel
*Brisket

The one disaster? The cake I tried to make from "A Taste of Tradition"
(the gluten-free non-gebrokts Passover cookbook). It was AWFUL. I am
scared to try another of Tamar Ansch's (?) recipes. Fortunately nobody
had room for dessert!

The GF matzot were a bit disappointing, they were stale and burnt
tasting. But it was still nice for me and the other GF person at the
seder to get to have matzo.

So, how about you?

Isaiah

Does anyone know if Rich's or Kineret's whipped toppin is glutern free?
Thanks  for your response.
Manda

Yeah, sorry, I meant specific ;) And I have been studying the book, the
website and all other information I can find trying to get the hang of it.
We've only been doing it for a little over a month, and yes it is extremely
restrictive. It doesn't use cow milk products at all except for highly
cultured youghurt, but not even that until after the gut has healed. He
can't have dairy, soy, any grains at all, no rice, no oats, no flours except
for ground almonds eventually, no sugars, etc...the list goes on and on, and
that is why we are having a difficult time finding Jewish-friendly recipes
that he *can* have. This has been especially hard for us not making challah
anymore together, which was one of his very favorite things to do before
this diagnosis.



Brenda-Lee Olson writes:

> Rebecca
>
> Not that it's important, but isn't it the Specific Carbohydrate Diet?  I
> believe Elaine Gottschal was the first who proposed this diet and it
> relies
> heavily on cow milk products.  If it's the same one, we did it for a bit
> until we discovered my son was highly allergic to cow milk and had to
> remove
> them.  It was just to hard after that, especially since he was also off
> gluten, soy, and a whole host of foods.  He was indeed polysaccharide
> intolerant but it was a nightmare to try to find him anything to eat.
>
> I am sorry to hear your son was diagnosed with UC, I hope the SCD works
> for
> you, but from the reports I have had from people on my list who use (or
> used
> it), they do it for awhile and then switch to something less restrictive
> once healing appears to be happening.
>
> Have you visited the SCD website?
>
> BL
>
> On 4/6/07, wheresthatwaldorf <rebecca@...> wrote:
>>
>>   Hi all,
>> My little son was recently diagnosed with ulcerative colitis, and we
>> put him on the single carbohydrate diet (SCD). Anyone familiar with
>> that/also on it? It's quite restrictive, especially in the early
>> stages where we are now. Since he is so young (3 this month) he gets
>> *very* upset when we eat foods around him that he cannot have, so we
>> are all on this diet for the most part as well. I was never much of a
>> cook before this, so I am learning, and look forward to sharing
>> recipes here.
>>

Hi all,
My little son was recently diagnosed with ulcerative colitis, and we
put him on the single carbohydrate diet (SCD). Anyone familiar with
that/also on it? It's quite restrictive, especially in the early
stages where we are now. Since he is so young (3 this month) he gets
*very* upset when we eat foods around him that he cannot have, so we
are all on this diet for the most part as well. I was never much of a
cook before this, so I am learning, and look forward to sharing
recipes here.
Rebecca