Food Allergy Knowledge! Food Allergy Power!

Posted in Food Allergies, News, Uncategorized by Lucy

They say that knowledge is power.  And I would say that for two reasons, the attached article from this week’s Journal of the American Medical Association provides both knowledge and power.  First, there is real hope and power in what is summarized there, and in a title like:  Treatment Rather Than Avoidance May Be Within Reach for Children With Food Allergies. Secondly, this article might answer some of the questions you hear from family and friends.  So read on, and get the knowledge and the power to respond – you just might encounter these topics at a Super Bowl party this Sunday.  I hope you’ll be munching on some Lucy’s cookies and sharing with friends!  Have fun.

Lucy’s Gluten-Free Vegan Carrot Cake

Posted in Food Allergy Recipes, Gluten Free Recipes, Holiday Traditions, Vegan Recipes by Lucy

Lucy’s Gluten-Free Vegan Carrot Cake (And, no nuts!)

A FaceBook friend just asked for a GF holiday recipe suggestion.  I plan to make this one next week for Thanksgiving.   It’s one of my favorite gluten-free, vegan creations.  As you know, it is hard to make a cake without wheat flour, dairy butter and eggs.  In this case, carrots and marmalade come to the rescue!  Enjoy!

2/3 cup soy milk (You may use other types of milk instead.)

3 Tablespoons Ener-G (brand) Egg Replacer

(If you would rather use eggs, the soy milk and Ener-G egg replacer can be omitted and replaced with two to three whole eggs.  For another vegan option, instead of using soy milk and Ener-G Egg Replacer, use ¼ cup ground flax meal and add directly with the oil and sugar.  Mix on medium speed for about 30 seconds. )

2 cups of your favorite gluten free flour mix

(A blend of garbanzo, potato starch and tapioca starch in roughly a 5:3:2 ratio works great.  Or, use a blend that you already like. If you decide to use a flour/baking mix that is pre-prepared with baking soda, baking powder and salt, take care not to add these again into the recipe. )

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

½ teaspoon xanthan gum

½ teaspoon salt

3/4 cup canola oil (You can use a little less if you like a drier cake.)

¾ cup sugar (I use organic evaporated cane juice.)

2/3 cup brown sugar (Also here, I use the organic evaporated cane juice version.)

½ cup orange marmalade (A smoother, less chunky brand works better.)

1/3 cup orange juice

3 cups grated carrots (Lightly packed.)

Preheat oven to 350 degrees Fahrenheit.  Prepare two 8-inch round cake pans with shortening and a dusting of flour mix.  I use organic palm oil shortening to grease the pans and then shake in sifted flour blend, dumping excess flour once the pans are covered lightly.

If you are using the Ener-G egg replacer and soy milk blend suggested above, prepare that now so it will have time to “bloom” into a sticky egg-like substance.  For this, I heat 2/3 cup soymilk in the microwave for about 22 seconds, then stir in the egg replacer.  Use a fork to whisk it so that no clumps are remaining.  Set aside to bloom!

Sift together the dry ingredients, including the cinnamon and xanthan gum.

In the bowl of an electric mixer fitted with a paddle attachment, combine canola oil, white and brown sugars, marmalade, orange juice, and Egg Replacer and soy milk blend (or eggs, or flax meal if you so chose).  Mix for about 30 seconds.

Now, at a low mixer speed, add dry ingredients gradually in thirds.  Mix only until blended and smooth; then briefly blend in carrots.

Pour batter into prepared cake pans and bake for about 35 to 40 minutes.  A toothpick or metal skewer inserted in the middle of the cakes should come out clean to indicate doneness.

When baking is complete, cool cakes for at least 10 minutes in pans on a cooling rack then remove from pans to finish cooling.

Now, use your favorite icing to finish.  I make a vegan version of “cream cheese” icing.  (Recipe below.)  It’s delicious and looks great!  If you want to garnish the cake further, consider grating lemon and/or orange peel on the icing.

(Other options for those who are not allergic would include toasted, chopped walnuts in the cake recipe and/or as a garnish on the icing.)

Lucy’s Gluten-Free Vegan “Cream Cheese” Icing

This easy to make icing spreads beautifully and tastes great.  The most important tricks for success are careful sifting of the powdered sugar, and adequate blending of ingredients with a heavy duty mixer and whisk attachment.

2 cups Organic Palm Oil Shortening

One 7 oz. container of Vegan Cream Cheese

2 teaspoons Vanilla Extract

1 ½  teaspoon Orange Extract

3/16 teaspoon Salt

About 7 cups Gluten Free Powdered Sugar (Sifted thoroughly!) (This is about one 2 lb bag!)

(You may want to add more or less powdered sugar, depending on the taste and texture you prefer for your frosting.  You can also adjust the flavorings and salt to suit your tastes.)

Combine the shortening, vegan cream cheese, salt, vanilla and orange flavoring together the mixer and whisk on high speed for about one minute until smooth.  Then gradually add the sifted powdered sugar on slow speed until blended, running mixer at about 20 to 30 second intervals.  Lastly, whisk the finished mix on high speed for added fluff.

This makes a large amount of icing so you are sure to have a beautiful cake, no matter how thick you like the icing.  You may decide to reduce the recipe in the future if too much is left over.

Add a thick layer of frosting to the top of your base cake layer, stack your second layer on top and finish.  If you are new to icing cakes, I highly recommend that you invest in two baker’s icing spatulas.  One should be about 11 inches long and about 1.5 inches wide.  The other, 8 inches long and narrower.  They are inexpensive and will make the job much easier and the result more appealing!  You’ll know which one to use for which parts of the job once you’ve tried them a few times!

Staying Healthy During The Holidays

Posted in Healthy Eating, Holiday Traditions by Lucy

With the holidays right around the corner, food becomes even more of a focus in our lives. From large and decadent Thanksgiving dinners to sweet treats at Christmas to New Year’s party hor d’oeuvres, you’ll find tempting foods at every turn. How do you maintain your health during these months of food overload?

Add more fruits and vegetables to your daily diet. You aren’t “dieting,” you’re maintaining a healthy lifestyle. Now is a great time to make sure you’re getting enough fruits and veggies, and something you can continue after the holidays are over!

Drink lots of water. This tip is good all year round. We know that proper hydration helps prevent kidney disease, so drink up! Also, with cooler, drier air headed our way, our bodies aren’t getting as much moisture, according to FitSugar. Hydrate, hydrate, hydrate!

When it’s time to indulge, do so carefully. You can have all of your favorite holiday treats, in moderation! Take smaller portions of your preferred dishes; enough to satisfy you, not stuff you.

Find time to exercise. You don’t have to train for a marathon – just find something that you enjoy doing – and will keep you coming back for more! Exercise will ignite your metabolism; you’ll feel energized and vibrant!

Sweets and Treats

Posted in Food Allergies, Food Allergy Friendly Shopping, Gluten Free, Holiday Cookies, Holiday Traditions, Vegan, allergy friendly shopping by Lucy

Did you know that October is National Cookie Month? While there is no particular origin of this observance, it’s certainly a celebration that we believe in! There is no better month than October (think Halloween!) to enjoy a sweet treat! To honor this fun and delicious time, we will be giving away a Halloween gift pack to several lucky fans who correctly answer Halloween trivia questions posted on our Facebook Fan Page www.facebook.com/DrLucys, and Twitter page www.twitter.com/lucys_tweets. The fun happens on Monday, October 24 and Tuesday, October 25, 2011. Happy Halloween!

Halloween is just a week away, and if you and your family are managing food allergies, you know that tricking and treating can be stressful. Here’s a link to my 2010 blog post about what happens at my house after a ghoulish tromp around that neighborhood. Also, check out FAAN’s tips for dealing with food allergies at Halloween.

Factory on Film!

Posted in Food Allergies, Food Allergy Friendly Shopping, Food Allergy Recipes, Gluten Free, Gluten Free Recipes, Healthy Eating, Kosher Pareve, Vegan, allergy friendly shopping by Lucy

Well, you probably know our story already.  Yet, if you’d like to hear it again and also see our amazing cookie factory, check this video out!  I’ll tell you more about how we provide the highest quality in gluten free and allergy friendly cookies.

Check out our beautiful 320 quart mixer, “Mag”, that works like a dream.  See our awesome staff busily making cookies for you.  See our two roll-in rack ovens that together can bake 2000 delicious, crispy cookies in 15 minutes.

Remember, Lucy’s are certified vegan, kosher pareve and gluten free.  They’re all natural, contain many organic ingredients and have 0g trans fat and 0mg cholesterol.  Yummy.

Cookies are coming your way!  Enjoy!

Where Do Groceries Come From?

Posted in Food Allergies, Food Allergy Friendly Shopping, Gluten Free by Lucy

Or better said:  How does my grocery store learn about and choose new items?

One answer is that your grocery buyer probably attends the Natural Products Expo West, and/or other similar food industry trade shows.  This week I’m heading to California to exhibit Lucy’s there for the third year in a row.

I love this show because so many new and delicious products are available – and it’s fun to be part of a dynamic and growing industry that puts delicious, healthy food on your table and mine.

This year in addition to meeting grocery buyers at our booth, I will be speaking to show attendees about health and food manufacturing related to gluten free and food allergies.  I’ll be on the agenda for two one-hour sessions on Friday.

I’ll be talking about the differences and similarities between celiac disease, gluten intolerance, food allergies and food intolerances.  This will include a review of recent research and news articles so grocery buyers throughout the country will have a chance to fine tune their knowledge of these issues.

This is one of my favorite things to do.  Food allergies and celiac disease are pretty complex issues.  I love talking with buyers and grocery managers so we can work to make life better for people with special diets.

Let me know of any messages you’d like me to relay about your diet and health.  And, any stores or chains I should be looking out for.  Send your grocery manager my way!  I’ll be at the Anaheim Convention Center in Booth #5425 most of the time except on Friday, March 11th during two presentations at 9:30am and 2:45pm in Room 207A.  I hope something good lands on your grocery shelves as a result!

Mashed Potatoes — Too Good for Tuesday Night!

Posted in Food Allergy Recipes, Gluten Free Recipes, Healthy Eating, Vegan Recipes by Lucy

Gluten free living serves as inspiration to do great things with potatoes, rice and other interesting options for a starchy side dish.  This recipe is on my short list for entertaining; but, it’s definitely not just a Tuesday night special.  Yes, it’s comfort food, and also decadent enough to share!

In fact, this is one of my favorite recipes.  A dear friend of mine provided the basic idea and I made it without milk for our family.  I love these potatoes any night of the week, and really get a kick out of serving them to guests or as a potluck party dish.

One of the great things about this recipe is that it is better if made ahead.  This allows the flavors to bloom.   And, for entertaining, the make-ahead feature is a true help with planning.  I’m making them today for a Saturday night party.

Because these need to sit in the fridge at least a while before baking, make sure you use a baking dish that can tolerate the relatively quick temperature change from refrigerator to preheated oven.  Ha!  I cracked one of my favorites on the path to learning this lesson.

The leftovers are wonderful too!  If you happen to have any!  Just warm them up in the casserole dish, or make potato cakes for a change.

The recipe as written below is vegan.  Dairy milk substitutions work well also!

• 9 potatoes, peeled and cubed  (I like to use Yukon Gold potatoes when available.)
• 8 ounces of vegan cream cheese
• 8 ounces of vegan sour cream
• 3 tablespoons vegan margarine
• 1 ½  teaspoons onion powder  (Try more if you are really bold!)
• 1 teaspoon sea salt for seasoning, plus 2 more for boiling the potatoes
• ¼ teaspoon ground black pepper
• For a garnish, fresh chopped scallions

(These quantities are essentially suggestions.  Add more or less to your liking!)

Use a large pot for cooking the potatoes.  Add lots of cold water and about 2 teaspoons of salt.  Bring to a boil and then add potatoes.  Cook for about 15 minutes until the potatoes are tender but not mushy.  When cooking is complete, drain the potatoes thoroughly.

Now use a heavy duty mixer with a regular mixing paddle to combine potatoes with all other ingredients.  Mix well, until smooth and fluffy.  (If you don’t have a mixer, an old fashioned potato masher will work.)

Lightly grease a baking dish and arrange your potatoes for baking.  I like to use a spatula so I can carve nice fluffs and peaks for a beautiful presentation on baking day.  Remember to choose a dish that can tolerate the temperature change from refrigerator to oven.  Now, cover and refrigerate for roughly a day, or at least a few hours.  If you don’t have time to do this step, it’s ok just to move on with the recipe, but the results are better if you “make ahead”.

When you are ready to bake the potatoes, preheat your oven to 350 degrees Fahrenheit.   Chop the fresh scallions into very small bits and allow them to drain and air dry so they are not soggy when you add them as a topping.  Bake the potatoes for about 10 to 15 minutes and then add the green garnish.  Bake for 20 or more minutes longer.  Remove from oven and allow to stand for 5 minutes before serving.  The potatoes and their topping should have a beautiful lightly browned look.

Enjoy this yummy side dish, and all the compliments from your guests!

Chocolate Cake!

Posted in Food Allergy Recipes, Gluten Free Recipes, Kosher Pareve, Vegan Recipes by Lucy

This is one of my two favorite gluten-free, vegan cakes.  As you know, it is hard to make a cake without wheat flour, dairy butter and eggs.  The trick to making this chocolate cake is carrots!  A secret ingredient!  Yes, carrots!  Don’t tell the kids.

In gluten free, vegan baking my first real cake success was with carrot cake.  I realized that the carrots actually add structure, they don’t just make it a carrot cake.  So, I decided to develop a chocolate cake recipe including carrots.  I also thank the cocoa for adding structure in this recipe.  It really helps too.  The results are pretty amazing.

I proudly serve this at any dinner party, and get rave reviews from everyone; even folks with no dietary restrictions.  Follow this link to a cooking video where I am making this yummy cake with Dan Kohler, Alternative Appetites Chef for the National Foundation for Celiac Awareness.  Enjoy!

Lucy’s Gluten Free, Vegan Chocolate Cake

• 2/3 cup soy milk (You may use other types of milk instead.)
• 3 Tablespoons Ener-G (brand) Egg Replacer (If you would rather use eggs, the soy milk and Ener-G egg replacer can be omitted and replaced with two to three whole eggs.  For another vegan option, instead of using soy milk and Ener-G Egg Replacer, use ¼ cup ground flax meal and add directly with the oil and sugar.  Mix on medium speed for about 30 seconds.)
• ½ cup cocoa
• 2/3 cup boiling water
• 2 cups of your favorite gluten free flour mix (A blend of garbanzo, potato starch and tapioca starch in roughly a 5:3:2 ratio works great.  Or, use a blend that you already like. If you decide to use a flour/baking mix that is pre-prepared with baking soda, baking powder and salt, take care not to add these again into the recipe. )
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon xanthan gum
• ½ teaspoon salt
• 1 ½  cups grated the lightly pureed carrots (Lightly packed.)
• ½ cup orange marmalade (A smoother, less chunky brand works better.)
• 3/4 cup canola oil (You can use a little less if you like a drier cake.)
• 1 ½ cup sugar (I use organic evaporated cane juice.)
• 2 teaspoons vanilla
• ¼ cup orange juice

Preheat oven to 350 degrees Fahrenheit.  Prepare two 8-inch round cake pans with shortening and a dusting of flour mix.  I use organic palm oil shortening to grease the pans and then shake in sifted flour blend, dumping excess flour once the pans are covered lightly.

If you are using the Ener-G egg replacer and soy milk blend suggested above, prepare that now so it will have time to “bloom” into a sticky egg-like substance.  For this, I heat 2/3 cup soymilk in the microwave for about 22 seconds, then stir in the egg replacer.  Use a fork to whisk it so that no clumps are remaining.  Set aside to bloom!

Combine the cocoa and boiling water and mix with a fork or whisk until smooth.  Allow to cool.

Sift together the dry ingredients, including the xanthan gum and salt.

Grate and puree carrots using a food processor, then briefly pulse in the marmalade.

In the bowl of an electric mixer fitted with a paddle attachment, combine canola oil, sugar, vanilla, orange juice, Egg Replacer and soy milk blend (or eggs, or flax meal if you so chose), cocoa mixture.  Mix for about 30 seconds.

Now, at a low mixer speed, add dry ingredients gradually in thirds.  Mix only until blended and smooth; then briefly blend in carrot and marmalade mixture.

Pour batter into prepared cake pans and bake for about 35 to 40 minutes.  A toothpick or metal skewer inserted in the middle of the cakes should come out clean to indicate doneness.

When baking is complete, cool cakes for at least 10 minutes in pans on a cooling rack then remove from pans to finish cooling.

Now, use your favorite icing to finish.  I make a vegan version of “cream cheese” icing.  (Recipe below.)  It’s delicious and looks great!

Lucy’s Gluten-Free Vegan “Cream Cheese” Icing

This easy to make icing spreads beautifully and tastes great.  The most important tricks for success are careful sifting of the powdered sugar, and adequate blending of ingredients with a heavy duty mixer and whisk attachment.

• 2 cups Organic Palm Oil Shortening
• One 7 oz. container of Vegan Cream Cheese
• 2 teaspoons Vanilla Extract
• 1½  teaspoon Orange Extract
• 3/16 teaspoon Salt
• About 7 cups Gluten Free Powdered Sugar (Sifted thoroughly!) (This is about one 2 lb bag!)

(You may want to add more or less powdered sugar, depending on the taste and texture you prefer for your frosting.  You can also adjust the flavorings and salt to suit your tastes.)

Combine the shortening, vegan cream cheese, salt, vanilla and orange flavoring together the mixer and whisk on high speed for about one minute until smooth.  Then gradually add the sifted powdered sugar on slow speed until blended, running mixer at about 20 to 30 second intervals.  Lastly, whisk the finished mix on high speed for added fluff.

This makes a large amount of icing so you are sure to have a beautiful cake, no matter how thick you like the icing.  You may decide to reduce the recipe in the future if too much is left over.

Add a thick layer of frosting to the top of your base cake layer, stack your second layer on top and finish.  If you are new to icing cakes, I highly recommend that you invest in two baker’s icing spatulas.  One should be about 11 inches long and about 1.5 inches wide.  The other, 8 inches long and narrower.  They are inexpensive and will make the job much easier and the result more appealing!  You’ll know which one to use for which parts of the job once you’ve tried them a few times!

Best wishes for your special occasion!

New Year, New Recipes!

Posted in Food Allergy Recipes, Gluten Free Recipes, Uncategorized by Lucy

You may have noticed that I like recipes that are gluten free and food allergy friendly.   I get a huge kick out of finding something good to make – that I can do just as the recipe calls for.  There is something normal about it, and I like it!  When I find recipes from mainstream sources, they are often fruit or vegetable based and they’re lean, clean and really good for you.

In late December I posted on Facebook a link for some wonderful, healthy, New Year’s eating ideas from Bon Appetit.  Most are gluten free and food allergy friendly, or easily adapted.  Check these out.

Lean and clean aside, I am on the lookout for some new ways to make the rich and fancy stuff.  Since it can be challenging to work without certain ingredients, sometimes I feel like I’m in a recipe rut.  So this year, I am forging ahead with new attempts and new ideas.

I will be posting my successes here throughout 2011.  And, I invite you to share some of your own.  Please do.

This month I’ll post a couple of options for using Lucy’s cookies in a dessert recipe, plus a few ideas for savory winter entertaining.

Coming tomorrow is my recipe for Gluten Free, Vegan Chocolate Cake complete with video commentary.  Really, we’ll be posting a cooking video with National Foundation for Celiac Awareness.  Alternative Appetites Chef, Dan Kohler, and I made the cake together.  There’s a secret ingredient!  Stay tuned.

New Year, New Stores!

Posted in Food Allergies, Food Allergy Friendly Shopping, Gluten Free, Vegan by Lucy

Our delicious cookies were recently selected for new gluten free and allergy friendly sections in the following chains throughout the U.S.  Look for us on these shelves starting now.  Some deliveries will not occur until late February 2011, so keep watching.

With these additions, we are providing cookies in more than 6000 North American locations!   I hope this makes life easy for you.  And tasty too!

I received a message today from a Facebook fan who found them in Safeway!  Let me know where you find Lucys.

• Acme
• Albertson’s
• Carrs
• Cub
• Dominick’s
• Genuardi’s
• Hy-Vee
• Jewel
• Randalls
• Safeway
• Shaws
• Tom Thumb
• Vons

If you are looking for Lucy’s at your local store and don’t find them, please let your store manager know.  We are eager to work with new stores and distributors.  Send them to our website and this direct link to our email.

I hope you’re having a happy new year.  Stay warm and enjoy a few treats!