Dr. Laura’s Nut Cheese Recipe

Have you tried this? Dairy free, gluten free dreamy nut cheese. Made from raw cashews and nutritional yeast, herbs and spices, this is sure to be a holiday favourite.

A few of my patients came in to me and asked if I had tried nut cheese. I hadn’t. Until this past weekend. It’s much like the cashew basil pesto I made in the summer with lots of basil from the garden, garlic and cashews, but this is more like cheese. It’s the nutritional yeast that seems to give it that tangy cheese like flavour. You can buy it already made and I have found it at Stone Store in Guelph and Goodness Me!

Making nut cheese takes a little forward thinking, but it is not difficult. You can customize the flavour when you make it yourself. So you could do a cinnamon and cranberry, or a garlic and herb, or use crazy amount of basil.

Start with some raw unsalted cashews available at places like Costco, Bulk Barn or Goodness Me! The later two have nutritional yeast (Bob’s Red Mill brand) as well. You can get herbs and garlic, or other ingredients just about anywhere.

Some blogs on line suggest a food processor works better than a blender. I think if you have a high speed Vitamin or Blentec you might get a way with the blender and not have to make it too runny.

Ingredients
  • 2 cups (240 g) raw cashews
  • 1-2Tbsp minced garlic (depends on how strong your garlic is and how you like it)
  • 1 lemon, zested
  • 2 lemons, juiced (1/4 cup or 60 ml)
  • 3/4 cup (180 ml) water
  • 2 Tbsp (6 g) nutritional yeast
  • 1/2 tsp sea salt
  • 2 Tbsp (30 ml) olive oil
FOR SERVING
  • press on dried parsley, dill or other dried garden herbs, as you like.
Instructions
  1. Place cashews in a bowl and cover with cool water. I use a pyrex glass one with a fitted lid. Do it in the morning and leave on the counter for the day (12 hours).  If you can’t get to them right away, drain, place back in bowl, and store in refrigerator for up to 24-36 hours.
  2. Once soaked, drain cashews thoroughly and add to blender/food processor. Add minced garlic,  lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
  3. Process until very creamy and smooth, scraping down sides as needed. It should look like the consistency of hummus. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavour/balance.
  4. If it is a bit wet, scoop out the contents and drain a fine mesh strainer over a large mixing bowl. Discard any liquid.
  5. Otherwise you can directly lay down two layers of cheesecloth (or a clean, fine, absorbent towel) and place nut mix into the centre. Gather the corners and twist the top gently so you may form the cheese into a what looks like a gouda cheese round.  A twist tie or elastic might help hold it.
  6. Place the drained cheese round into a sealed glass container in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away. It is ready if it holds its form when unwrapped from the cheesecloth.
  7. To serve, unwrap from cheesecloth and place onto a serving board. Gently pat a coat of chopped herbs on to the round.
  8. Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. I’ve also seen it whipped up with the herbs and placed in a dollop on the serving tray.
  9. Leftovers keep well for up to 5 days,  if covered in the refrigerator.

From the heart and kitchen of Dr. Laura M. Brown, ND

Best Waffles Ever

Kale and collard greens, teff and eggs pack a punch of nutrition to start your day.

With all the rainy weather this summer, there is an upside – lots of dark leafy greens. My son is doing his masters in agriculture at Guelph and his hobby garden in our back yard is my paradise.

Dino (laminate) kale, red kale and curly kale, swiss chard and beet greens deck my plate at least three times a day, in some way.

This morning I though maybe I’d steam some greens and have them with my eggs, but I also really feel like have a warm waffle with a little maple syrup. Ideas merged and here is the recipe. It actually tastes pretty good (!), even if the waffles do look green.

GREEN WAFFLES 

Vitamix or blender – blend the following on high for about 2 minutes:

1c almond milk

3 eggs

1 c avocado oil

2c kale/collards/beet greens

In a medium mixing bowl combine well the dry ingredients:

1 cup teff grain

1/2c arrowroot flour

1c quinoa flour

1 tsp xanthum gum

1tsp baking soda

Pour wet with dry and stir well. Heat up waffle grill and oil it up (I used olive oil).

Pour some batter on and bake until waffles are crispy and slight brown on the outside.

Eat right away with a little maple syrup, or some fresh berries.

Sometimes I will mix a cup of thawed frozen blueberries  with 1tbsp or two of chia seeds and a 1/2c hot water and stir. Let it sit for a few minutes to gel up and it makes a lovely sugar free topping.

Store extra waffles in glass container in fridge or freezer for easy toaster warm up on another morning.

Teff is high in iron and calcium, dark leafy greens have iron, calcium and a ton of phytonutrients, almond milk has added calcium, eggs have B12 and protein (as does the quinoa flour).

From the heart and kitchen of Dr. Laura M, Brown, ND.

 

Homemade Lime Sorbet

Light and refreshing homemade lime sorbet. Dairy free and gluten free.

1/2 c freshly squeezed lime juice

1 Tbsp grated lime peel

1 1/2c of hot water

6 Tbsp sugar

1 egg white, lightly beaten

Combine juice and lime peel in medium bowl. Combine sugar into the hot water, stir to dissolve. Add sugar mixture and egg white to the juice mixture and pour into a shallow pan. Cover. Freeze until firm, stirring about once an hour to break up ice crystals. Scoop and garnish with mint leaves and fresh berries.

Great treat for those hot summer days!

Chocolate Brownie Recipe

Perfect for the chocolate fix and high in magnesium, fibre and prebiotics.

Gluten, dairy, egg free & dreamy!

Preheat oven to 350 F.  Convect bake. (Bake will work too, it just takes them a little longer.)

First step:

Melt the following in pan on low heat while stirring constantly. Takes less then 2 minutes.

1/2 c coconut oil

2/3c unsweetened cocoa powder

1 tsp vanilla

2 tbsp almond milk

Set aside… or put directly in food process in next step:

In a food processor place the following ingredients:

The chocolate from above

1 cup *black beans (drained if using from can). See below on cooking idea.

1/2 c almond meal (I make my own by processing whole almonds)

4 pitted Medjool dates

2 tbsp ground flax seed OR chia seeds

1/8tsp ground sea salt

1/4c dark gluten free dairy free chocolate chips

Puree  in food processor until smooth. Takes about 3 min. You may have to scrape the edge to get it to all mix entirely.

Prepare 8×8 or similar size pan with parchment paper. Cut to size. Place contents and press into pan.

Bake for 15-18min or until edges appear dry. Sprinkle with sea salt while still warm.

Store baked brownies in fridge for up to 1 week.

* I like the less processed version of soaking the beans over night versus using the canned. Place a couple of cups of the black turtle beans in a casserole dish and fill with water. Change the water out a couple times during soaking if you can. Soak for 8-12 hours. Cook on stove in 3x as much water as beans.  Lightly boil for an hour or until tender. Rinse. This recipe uses 1 cup.  Extra beans are great to mix up with quinoa or brown rice for other meals. They can also be frozen for future use.

From the heart and kitchen of Dr. Laura M. Brown, ND

Free Meal!

Well, free of gluten and perhaps more…

When Gluten Free Is Not Enough

Are you or someone you know sensitive to gluten and have cut it out and still have issues with pain, headaches, bran fog, joint pain, diarrhea, constipation, or general fatigue?

Not so nice…

Gluten is known to cross react with cow’s milk, milk chocolate, milk butyrophilin, whey protein, casein, yeast, oats, corn, millet, instant coffee and rice. That means if you eat any of these foods, even if you are gluten free, your body could be reacting to those foods as well.

Gut Permeability

If you have a gluten related disorder or Celiac disease and you have cut out gluten but not worked on healing the gastrointestinal lining, then you may have what is called “Leaky Gut”. There are steps to take to heal the lining and restore the natural mucosa. Sometimes once you heal the leaky gut, you are able to tolerate some of the foods to which you grew sensitive. If you are Celiac or gluten sensitive, gluten free will always be a part of your lifestyle.

Food Sensitivity Testing

Food Sensitivity testing is a great way to find out the resistance your body has to different foods. It provides the means for a guided elimination diet. Or you can simply cut out the potential offenders and re-introduce them one at a time and see how you feel.

 

Move forward with your health.

Dr. Laura M. Brown ND is trained and certified to help those with gluten related disorders, Celiac disease and the related testing, diagnosis, lifestyle design, education and nutritional support.

 

References:

A. Vojdani and I. Tarash, “Cross-Reaction between Gliadin and Different Food and Tissue Antigens,” Food and Nutrition Sciences, Vol. 4 No. 1, 2013, pp. 20-32. doi: 10.4236/fns.2013.41005.

Too Easy Recipe for Collard Green Wraps

Collard Green Wraps

collardgreenGluten free, dairy free, egg free, soy free.

Great for lunches & picnics!

Remove the spine of the collard green leaf from the end and then wash, while still wet, put on a plate and warm up in microwave for 30 -40 seconds (longer if you put your goodies on it and want them warm too). If you have smaller leafs, place end for end to help make more space for the goodies you want to put inside.

You can put lentils, beans, rice, quinoa, grated carrots, grated ginger, sprouts, slivered celery or cucumbers, ground nuts and seeds, chicken, hamburger, chicken burger, left over stew or chili… you get the idea – pack it with anything – including scrambled eggs, but of course then it wouldn’t be egg free.

Some of my favourite combos include:

Rowe’s ground chicken (dark meat) BBQ burger with an avocado slice, sprouts and honey mustard

Quinoa, ground almonds, chopped figs, dash of apple cider vinegar and olive oil, grated ginger

Grated carrots & ginger with chicken breast slices, arugula and a mix (put in small jar and shake) of balsamic vinegar, olive oil and dijon mustard

eggs whites and shredded unsweetened coconut

roast beef leftovers with honey mustard horseradish and baby greens/spring mix

From the heart and kitchen of Dr. Laura M. Brown, ND

(picture from honestfare.com)

Comprehensive Food Sensitivity Testing in Guelph

Food Sensitivities

Electro Dermal Screening (EDS) Food Sensitivity Testing is done in-house at Forward Health, typically the last Wednesday of every month. Please call reception to book your appointment for testing and follow-up today. If you are a new patient, Dr. Laura will need to see you first to evaluate the specifics of your individualized testing profile.

NEXT Testing DATE: SEPT 30, 2015

Food sensitivities are real. It is the immune IgG that responds. Often sensitivities go undiagnosed because the reaction is gradual and will happen 24hours- 3 days. This makes it more difficult to pinpoint which food is the trigger. Being sensitive to a food may mean the person needs to avoid it completely, or be able to have a small amount occasionally. Sometimes after months of abstinence, a food may be reintroduced without an issue. Symptoms of food sensitivity can be variable and may involve:

SKIN: eczema, skin rashes, dark circles under the eyes, puffiness

JOINTS: pain, inflammation

BRAIN: difficulty concentrating, fatigue, depression, hyperactivity

foodsensitivtyGI: damage to the mucosal lining, perforation & “leaky gut”. This can make it difficult for nutrients and vitamins to absorb into the body and the person over time can become deficient in things like iron, zinc, and B12. It can also rear itself as IBS (Irritable Bowel Syndrome), constipation, diarrhea, nausea or vomiting.

WEIGHT GAIN: always good to rule out food sensitivities when there is unexplained weight gain.

Who is at risk?

  • Often affiliated with autoimmune disease (SLE/lupus, thyroiditis, Rheumatoid Arthritis (RA), toxic exposure to heavy metals, molds & family history.
  • Aggravated by alcohol, strenuous exercise and NSAIDs (Advil, Ibuprofen)

What foods typically cause IgG reactions?

  • Dairy, Wheat, Egg, Corn & Soy
  • Some with RA find the nightshade family harmful: (potatoes, tomatoes, bell peppers, eggplant)

Ask your Dr. about the safety and dosing for your individual need to moderate the reaction with:

  • Quercetin & Bromelain – away from food
  • Vitamin C (antihistamine)
  • Curcumin (anti-inflammatory)

How do I learn if I have an Sensitivity?

IgG testing can be accessed through your health care practitioner via electrodermal screening or blood spot test. In house testing done monthly at Forward Health. Call for availability. Lab requisition for full blood analysis also available through Dr. Laura.

 

What’s the difference between Food Sensitivity and Food Allergies?

Food Allergies are real. Typically we refer to an immediate or IgE immune response as being a food allergy. Often this can involve a response to the ingested food within 5-30 minutes. Symptoms of food allergy can be variable and may involve:

MOOD: feeling of doom or very unwell.

SKIN: hives, urticaria (pale red raised itchy bumps), swelling or flaring of atopic dermatitis (skin irritation)

RESPIRATORY: wheezing, asthma symptoms, allergic rhinitis symptoms, throat tightness, and trouble breathing.

GI: nausea, vomit, pain, difficulty swallowing

Combined together in a very fast response, the person may experience ANAPHYLAXIS, a serious and potentially life threatening allergic reaction. Note that aside from food, insect bites, stings, and medications can also be a trigger.

What foods typically cause IgE reactions?

  • Peanut, Pollen (could be on fresh fruit), shellfish, fish, sesame seeds, tree nuts, soy, dairy, eggs, and wheat.
  • Made worse with alcohol, exercise, NSAIDs (Advil, ibuprofen)

What if someone is experiencing these symptoms and has a known food allergy?epipen

  1. Ask if they have an EPI pen and where they keep it. It will administer epinephrine which will increase their heart rate and open their airways.
  2. Ask if you can get it for them
  3. Allow the person to administer the EPI pen themselves. It should be placed at the thigh and pressed into the muscle.
  4. If no EPI, consider a dose of Benadryl
  5. In either case, get the person to the hospital immediately.

How do I learn if I have an allergy?

IgE testing can be done by your health care practitioner via skin prick or blood spot test. Feel free to call Forward Health and book an appointment to discuss your concerns and needs and to obtain the appropriate requisition via Dr. Laura.

Yours in Health,

Dr. Laura M. Brown, ND

Skip the bread… go for the greens

Image result for tuna collard wraps

Tuna collard wraps and thai dip

With all the great farmers markets around, why not stock up on the fresh greens and pack them into a wrap?

Easy to make and tastes great.

 

Half ripe avocado mashed

1 Tbsp Olive oil

Juice from one lime

Pepper

Salt

Then mix well

Add tuna white flaked in water drained can

1/4c hemp seeds

Mix

Collards wash leave wet remove spines put in microwave about a min cover and let steam for 30s

Grated cabbage and carrot

Thin slices cucumber

Fill and wrap

 

Dip

Blend together with a fork:

3Tbsp Almond butter

1Tbsp Sesame oil and

1Tbsp Sesame seeds

1Tbsp Apple cider vinegar

1tsp Grated ginger

by Dr. Laura Brown