Taking Care Of Your Most Important Asset

It is proven scientifically that 70-90 percent of your immune system is located in your gut! No wonder us gluten intolerant people have auto immune issues! When food is not digested properly, the proteins can enter the blood stream through leaky gut and cause all kinds of undesirable effects. Inflammation, pain, nervous disorders, food allergies, depression, headaches, malnutrition and much more. If you are gluten intolerant than you already know that your gut has been compromised. You need to make an effort to heal this prized possession to prevent future problems from occurring.
First, find yourself a high quality digestive enzyme to take at every meal. This will help your stomach break down food proteins before they enter your intestine. There are several good ones on the market, but the two that I recommend are: Digest Gold and MAX GI. If you have an underlying yeast issue than I recommend starting with the more gentle Digest Gold before jumping into Max GI which contains oregano oil which might cause yeast die off symptoms. Of course, Max GI is the most preferred one because of the healing oils it contains.
Second, start taking a quality probiotic supplement. These can be found at your local health foods store in several different forms. Those who are allergic to milk can find that there is a coconut based one as well as a soy based probiotic available at most health food stores.
Third, eat right. This is so important if you want your body to heal. Eliminate all sugar except for those naturally found in fruit. Eat only whole foods. Avoid anything that is processed or contains preservatives. Go for raw organic vegetables and fruit as often as possible. There are enzymes found in raw produce that are destroyed when cooked. Go for organic grass fed meats, avoiding pork. Bison, Antelope, Quail and Lamb are good alternatives to just eating chicken and beef all the time.
Fourth, keep a positive attitude. All these changes might be challenging, but if you focus on what you are trying to accomplish it will be easier to keep trying. Healing takes time. Be patient. God knows how tough it is; ask Him to help you to keep the right attitude and never give up.

No More Gluten For Me

Okay, like we tried the gluten thing over the last few weeks to see if my boys had perhaps outgrown their intolerance. The oldest was alright just a little constipation. The middle boy was a different story. A little flair up of asthma. Belly pains. He has been weepy and moody. OK, no more for him. The littlest one just had stomach issues from it. We Still Need To Be Gluten Free! I was hoping that one day they would outgrow it, but obviously not yet.
Maybe you are like me and get frustrated about the inconvenience of it all. Hey, friend, there are worse things out there than having to avoid gluten. Live a thankful contented life, and thank God that you found a solution. Is gluten the enemy in your home? Maybe you would benefit from some of the research I had to do when I first went gluten free. Check out the different links on this blog to find a world of info to help you on your journey.
Have a happy healthy gluten free day!
~EM KENNEDY~

DOES GLUTEN REALLY MATTER?

I HAVE BEEN ASKED THIS SO MANY TIMES SINCE I FIRST WENT GLUTEN FREE BACK IN 2011. AND THERE HAVE BEEN THOUSANDS OF TIMES SINCE THEN THAT I WANTED TO GIVE IN OR GIVE UP.
THE TRUTH IS, IF YOU REALLY TRULY HAVE A GLUTEN SENSITIVITY YOU CAN'T GIVE UP WITHOUT EXPERIENCING REAL AWFUL SYMPTOMS THAT REMIND YOU THAT YOU EITHER FEEL LIKE CRUD OR FOLLOW YOUR DIET. SO DOES THAT ANSWER YOUR QUESTION (for skeptical people)? :)
FOLLOW YOUR BODY, BE AT PEACE WITH YOUR CHOICE, AND LIVE A LIFE OF THANKFULNESS!
IF THAT MEANS YOU NO LONGER CAN EAT AT A FRIEND'S HOUSE BECAUSE OF CROSS-CONTAMINATION, OH WELL. IF THAT MEANS YOU HAVE TO MAKE YOUR OWN BREAD, HAVE FUN DOING IT! IF IT MEANS YOU HAVE TO GIVE UP SOME OF YOUR FAVORITE FOODS, LOOK FOR WAYS TO CREATE THEM GLUTEN FREE!
JUST BE THANKFUL FOR THE BLESSINGS GOD HAS BESTOWED AND BE GLAD THAT YOU ARE ALIVE.

Matthew 6:25 "Therefore I say unto you, Take no thought for your life, what ye shall eat, or what ye shall drink; nor yet for your body, what ye shall put on. Is not the life more than meat, and the body than raiment?"

Have a Happy, Healthy, Gluten Free Day!
~EM KENNEDY~

THE BEST GLUTEN FREE CAKE

THIS RECIPE CAN BE USED AS THE BASIS FOR MANY DIFFERENT FLAVORS OF CAKES. ADDING A CUP OF FRESH OR FROZEN BERRIES, OR CHUNKS OF APPLES, OR COCOA, OR NUTS, OR RAISINS, OR LEMON. OK I KNOW I'M GETTING OUT OF HAND, BUT THE OPTIONS ARE SO MANY AND SO DELICIOUS THAT I GET EXCITED.

1 1/4 CUP BROWN RICE FLOUR OR 1 CUP WHITE RICE FLOUR AND 1/2 CUP POTATO STARCH
3/4 TEASPOON BAKING SODA (NOT BAKING POWDER)
1/2 TEASPOON SALT
1 CUP YOGURT OR 1 CUP MILK WITH 1 TEASPOON DISTILLED VINEGAR
1/4 - 1/3 CUP OLIVE OIL
2 EGGS

DO NOT OVER MIX. BAKE IN A GREASED AND FLOURED 8 INCH BAKING PAN. BAKE AT 400 - 425 DEGREES TILL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. ABOUT 15-18 MINUTES.

OK HERE IS WHY I GOT EXCITED. TO CHANGE THE FLAVOR A LITTLE AND MAKE IT SPECIAL YOU COULD ADD...
1/4 CUP COCOA AND 3/4 CUP SUGAR
OR
SUBSTITUTE 1 1/2 CUPS OF APPLESAUCE FOR THE MILK
OR
1 TEASPOON CINNAMON WITH OR WITHOUT THE APPLESAUCE
OR
VANILLA FLAVOR ABOUT 1 OR 2 TEASPOONS
OR
A FEW TABLESPOONS OF LEMON JUICE AND 1/2 CUP SUGAR
OR
2 TABLESPOONS GROUND FLAX AND 1/3 CUP HONEY
OR
1/2 CUP BROWN SUGAR
OR
1 TEASPOON CINNAMON 2 TABLESPOONS COCOA AND 1/2 CUP BROWN SUGAR
OR
3 TABLESPOONS ALMOND MEAL AND 1/4 CUP OF HONEY
OR
1 CUP OF BLUEBERRIES
OR
1 CUP OF STRAWBERRIES
OR
2 MASHED BANANAS
WE COULD GO ON AND ON BUT I THINK YOU GET THE IDEA. JUST USE YOUR IMAGINATION AND HAVE SOME DELICIOUS FUN!
HAVE A HAPPY, HEALTHY, GLUTEN FREE DAY!
~EM KENNEDY~

QUICK AND EASY GLUTEN FREE SORGHUM BREAD

OK, I KNOW THAT SOUNDS LIKE A WEIRD NAME, BUT DON'T FREAK OUT, IT TASTES A LOT LIKE CORNBREAD.

1 CUP SORGHUM FLOUR
1 CUP GREEK YOGURT
1 EGG
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/4 CUP OLIVE OIL

MIX JUST AS YOU WOULD CORNBREAD. THE EGG IS OPTIONAL IF YOU ARE ALLERGIC TO EGGS. I PREFER TO BAKE IT IN A CAST IRON SKILLET AT 425 DEGREES. I'VE ALSO BAKED IT IN A REGULAR CAKE PAN AT 400.

GLUTEN FREE BISCUITS

1 CUP OF BROWN RICE FLOUR
3/4 TEASPOON OF BAKING SODA
3/4 TEASPOON SALT
1/4 CUP OLIVE OIL
3/4-1 CUP GREEK OR FULL FAT YOGURT
1 EGG OPTIONAL
MIX THE DRY INGREDIENTS TOGETHER THAN ADD WET INGREDIENTS. DO NOT OVER MIX. DROP BY HEAPING TABLESPOONS INTO A BAKING PAN AND BAKE AT 425 DEGREES TILL GOLDEN BROWN.
2 TABLESPOONS OF FLAX COULD BE ADDED FOR PROTEIN IF DESIRED BUT WILL MAKE THE BISCUITS HEAVIER.

MY FAVORITE GLUTEN FREE BREAD

THIS BREAD TAKES A LITTLE EFFORT, BUT IS WORTH EVERY BIT OF IT. FRESH OUT OF THE BREAD MACHINE IT HAS A MOIST TEXTURE AND IS GREAT FOR SANDWICHES. OF COURSE, AFTER A DAY OR TWO IT DRIES OUT AND GETS CRUMBLY LIKE ALL HOMEMADE BREAD. THAT IS NEVER A PROBLEM IN MY HOME BECAUSE WE EAT IT ALL UP IN ONE DAY!!!!

SHOPPING LIST:

EGGS
MILK
BROWN SUGAR (IF YOU DON'T HAVE BROWN WHITE WILL WORK)
SALT
HONEY (RAW HONEY IF POSSIBLE)
OLIVE OIL(VEGETABLE OIL WORKS BUT IS NOT AS GOOD)
WHITE RICE FLOUR (BOB'S RED MILL IS THE BRAND I RECOMMEND ON ALL THE FLOURS)
BROWN RICE FLOUR (I PREFER TO MILL MY OWN)
TAPIOCA STARCH
POTATO STARCH
ALMOND MEAL
FLAX MEAL
ACTIVE DRY YEAST
IF YOU DON'T HAVE A CORN ALLERGY YOU CAN ALSO PURCHASE XANTHAN GUM BUT IT IS NOT REQUIRED. IT DOES GIVE IT A MORE ELASTIC TEXTURE WHICH MAKES IT THAT MUCH CLOSER TO THE WHITE BREAD YOU ARE USED TO. I PERSONALLY DO NOT USE IT ANY MORE.

IF YOU HAVE A BREAD MACHINE:
MIX TOGETHER 3 EGGS, 1 CUP MILK, 2 TABLESPOONS BROWN SUGAR, 3/4 TEASPOON SALT, AND 1/3 CUP OF OIL WITH A FORK BREAKING UP YOLKS. ADD ABOUT 2 TABLESPOONS OF HONEY TO THE BREAD PAN, COVERING THE PADDLE THOROUGHLY. POUR IN LIQUID MIXTURE.
ADD 1 CUP BROWN RICE FLOUR, 1 CUP WHITE RICE FLOUR, 1/2 CUP TAPIOCA STARCH, 1/2 CUP POTATO STARCH, 1/4 CUP ALMOND MEAL, 1/4 CUP FLAX MEAL, AND 2 TEASPOONS OF YEAST. SET BREAD MACHINE ON BASIC WITH LIGHT CRUST AND DON'T FORGET TO SCRAPE THE EDGES TO ENSURE ALL DRY INGREDIENTS ARE MIXED IN TO THE BATTER.

WITHOUT A BREAD MACHINE: MIX THE SAME LIQUID INGREDIENT WITH A MIXER UNTIL EGGS ARE FROTHY. SLOWLY ADD DRY INGREDIENTS, SCRAPING EDGE OF BOWL TO MIX THOROUGHLY. TRANSFER TO A GREASED AND FLOURED LOAF PAN LEAVING AT LEAST AN INCH SPACE TO THE TOP OF THE PAN. CAN ALSO BE DIVIDED INTO TO LOAVES IF DESIRED. LET RISE IN A WARM PLACE TILL ALMOST DOUBLE.( ABOUT AN HOUR) PUSH DOWN WITH A KNIFE, AND LET RISE AGAIN TILL ALMOST DOUBLE.(ABOUT AN HOUR) BAKE AT 325 FOR FORTY-FIFTY MINUTES OR UNTIL TOP IS VERY DARK AND TOOTHPICK INSERTED IN MIDDLE COMES OUT CLEAN.

IF YOU DON'T HAVE A BREAD MACHINE AND ARE SERIOUS ABOUT GLUTEN FREE--GO GET ONE. THEY SAVE YOU TIME EFFORT AND MAKE THE BREAD MUCH BETTER IN TEXTURE AND TASTE.