I’m just about the last person in the world to buy into the whole “raw” diet thing. But I have met some pretty amazing “glowing” people who really seem to think it works. One of them was Joy Houston, of READ MORE
Nothing like a new diet to make you try different things. I definitely found the 14-Day Raw Cleanse more challenging than eating gluten free. Of course, I’ve been cooking gluten free for over seven years now, so I have a READ MORE
Let’s just get the groat part out of the way. What is it? Why would you want to eat it? Is it gluten free? What the heck is a groat? (Did I say that already?) Not even wikipedia really knows. READ MORE
During my gluten free cooking class at Cups La Jolla in December, I met Joy Houston of The Rocking Raw Body. She has a two week raw cleanse program, as well as three books on eating healthy (not all raw). What READ MORE
Get ‘em before they’re gone! I don’t know what happened to the bountiful summer pluot crop this year, but my favorite “Flavorosa” pluots never made it to a farmer’s market or grocery store near me. However, my husband found the READ MORE
Catch-up on what Karen’s been cookin’ in her kitchen!
Los Tres Gallos – Gluten Free Dining in Mexico
May 14, 2012
Dark Chocolate Chip Kettlecorn: “The Devil in a Snack”
April 2, 2012
Claire’s on Cedros – Amazing Fresh Gluten Free Goodies
April 2, 2012
Amy Kolodziej wrote...
I moved to Texas about a year ago, and have been searching out a great BBQ place since I moved here. Hands down, this is the BEST BBQ in TEXAS! My son packed down the food, and we always had someone asking us if we were ok or needed assistance. I love the Southern manners here, it is such a nice change to the hustle and bustle of North City life. The sides, mouth watering good. I recommend the creamed corn, that was my favorite side. We tried them all. I have tried all the places on the Food Network, so this is a very honest response.
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Karen wrote...
Thanks Tamar! I like your site, too! :-)
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Tamar wrote...
Koreans do make a couple of different kinds of gluten free soy sauces and they've been around for thousands of years. The one that will be easier to find in the US is called Guk Ganjang (국간장) which literally means Soup Soy Sauce, meaning that it's a delicate soy sauce made for flavoring soups. The other kind is called Joseon Ganjang (조선간장). Both of these soy sauces are the by-product of doenjang (Korean miso) production. The reason that Koreans don't use these kind of soy sauces for bulgogi is that it's not considered bold enough for beef. The reason that the Japanese and Koreans added wheat to the soy sauce in the first place was to create a bolder, stronger flavor sauce for meats and and they were able to make more sauce at a lower cost.
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Karen wrote...
I haven't tried it with a different mix yet. Maybe it would work with a gf muffin mix?
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alyssa wrote...
This is great! Thanks for sharing. I haven't been to Old Ebbitt since being diagnosed, so I'm excited that one of my favorite spots is GF-friendly! Would love to hear about other restaurants you liked or did not like.
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