The gluten-free blueberry

The gluten-free blueberry: My story

In 2007, I discovered that not only was I allergic to gluten, dairy, eggs, and soy, but an assortment of other foods as well. These included flax, quinoa, cane sugar, and blueberries, just to name a few. When I looked for snacks that were safe for me to eat, I found many gluten-free, vegan products, but most of them still contained ingredients I was allergic to. So, I tried creating my own gluten and blueberry-free recipes. When I made these shortbread cookies, I knew I had found something I wanted to share. I hope you like them as much as I do!

Lori Cascone

(gluten and blueberry-free since 2007)

This is a draft of something I was hoping to hand out when I try selling my cookies at the farmers market this summer. Becky and I were thinking of trying it together. What do you think?

Breakfast Smoothie

1 banana
1 apple
1 tbsp ground flax seed
1 tbsp maple syrup or raw honey
1 cup of water (hot or cold)

Blend everything in a blender and enjoy

Hot chocolate

For a simple and guilt free chocolate fix (unless you count the caffeine) try:

organic cacao

steevia

optional: mint tea bag or cinnamon

*I've also wondered if a dash of chile powder would be good

hot water

An instantly delicious treat!

Salad of the day

Iron rich salad:

kale

unsulfered apricots

pumpkin seeds

apple slices

grapeseed oil

sea salt

"massage" kale first to help digestion and taste (Becky Prosser's suggestion). I patted the leaves well in a towel after washing and chopped in bite sized pieces.

top with apple slices, chopped unsulfered apricots and raw pumpkin seeds

toss in grapeseed oil, small amount of apple cidar vinegar, and sea salt

sweet and satisfying!

Refreshing orange basil salad

I made a really simple and delicious salad this week. I liked it so much that I made it again for breakfast today!

Orange basil salad:

mixed greens
fresh basil chopped
pumpkin seeds
fresh orange pieces
grapeseed oil

Toss and serve. Fragrant and delish!