What if you could obtain the same blood-pressure lowering results exercise provides, but by skipping the exercise and eating dark chocolate?

I was just reading a science article about how researchers at Teagasc (the agriculture and food development authority in Ireland) are working to improve the taste, texture, and consistency of gluten-free breads through the use of the "pseudocereal" grains in gluten-free bread recipes. Their findings, not surprisingly, are that using pseodocereals (including amaranth, quinoa and buckwheat) results in a tastier, more nutritious gluten-free bread for coeliac disease sufferers as compared to "traditional" heavily starch-based gluten-free/wheat-free bread recipes (that almost exclusively use starches such as rice, potato and corn flours/starches -- each of which offers nearly zero nutritional value beyond carbs).

I really like the flavors of Orange and Chocolate combined. And, thanks to my wife's latest gluten-free recipe creation, I have a new and delicious way to enjoy this favored taste combination: the Gluten-Free "Chocolate Orange-Juice Cheesecake"™, or "Chocolate Orange-Juice-Concentrate Cheesecake"™ (which would be more accurate)

This new cheesecake formula has moved the dessert into my "top 10 list" for now, and I have had the pleasure of enjoying two of these cakes in the past couple months - it is always good to double-test recipes before publishing (and, double-eat too!) I was hoping to share a more complimentary photo of the end-product, but my picture suffered a bit and does not really make the new cheesecake recipe look as good as it tastes; the piece cracked a bit getting it onto a plate... oh well. But, it is good enough to get the idea I hope:


I may be a bit biased about how great this Gluten-Free Chocolate Orange-Juice Cheesecake tastes, but I find it to be fabulous. Full of chocolate flavor, plenty smooth in texture, and a very sweet orange taste throughout too.

It reminds me a bit of a chocolate Tobler Orange (actually, I believe they changed the name of those to Terry's Chocolate Orange now - produced by Kraft foods), where chocolate combines wonderfully with the semi-pronounced taste of orange (from orange-oil). But, unlike those Terry's chocolate-oranges, this dessert does not get split into 20-segments resembling slices of an orange; in fact, if I had my way, it may only get split into 2 pieces... one for me, one for my wife :)

The recipe came about rather by accident: a lack of fresh oranges in the house made the move to frozen orange juice concentrate a move of desperation that resulted in taste sensation. In addition, it makes it much easier to make, since the need for fresh oranges has been removed. And, my wife made this recipe even easier by using standard chocolate-chips (so you do not need to worry about baker's chocolates and/or weighing chocolate). We hope you enjoy it!

Here is a link to the Gluten-Free Chocolate Orange-Juice Cheesecake Recipe on our website's recipe library. We're using an adapted crust from another one of our cheesecakes (from our cookbook), but any favorite crust should work fine. My preference for cheesecake crusts include ones featuring nut-meals, coconut, and the like. They are rather simplistic formulas, but very tasty.

And, though it should be obvious, this OJ Cheesecake is gluten-free and wheat-free, but not dairy-free. And, before anyone asks, I took the picture of the Orange a while back... it was not available for this recipe. It is actually what I believe to be a Satsuma-Mandarin-Orange that I got at Whole Foods, and I really liked how the leaves were still intact: made for a good photo.

[by Mike] I wrote a Gluten-Free Recipes series here on the Gluten-Free Blog last year entitled "Garden-to-Plate", where I featured all sorts of homegrown vegetables grown right here in our organic garden. Some of those recipes included things like:

• a very versatile tomato, onion, peppers, basil, and garlic "base" recipe that we use for many additional recipes
• Zucchini, White Squash, Onion, Garlic, Basil recipe - fast and tasty
• Eggplant recipe featuring caramelized garlic, onion, basil, and some hot pepper flakes
• Pumpkin-Tomato Soup Recipe (using our versatile tomato-base above)
• A "recipe" of sorts: a recipe for a bio-diverse yard and garden
  

and now...

2009 Brings Spaghetti Squash to the Garden


Oh, how I love fresh Spaghetti squash, covered with all sorts of other fresh vegetables from the gluten-free garden! This simple recipe starts with baking a Spaghetti squash while simultaneously pan-searing some fresh zucchini, onions, garlic, tomatoes, and a bit of basil in some olive oil.

The spaghetti squash is cooked "al dente" (leaving the fibers in the squash just ever so slightly "crisp" or "firm" yet - versus overcooking), which makes for a wonderful texture just like a great "real" pasta cooked to perfection. In fact, I tried this gluten-free spaghetti squash with just olive oil and some fresh ground black-pepper (prior to topping with the tomato / zuchini sauce), and it was wonderful even served that simple.

I highly recommend these squash, and if you can not grow them where you live, hopefully you can find them at the grocery store. We are grateful to be able to grow them ourselves, especially given that (in the off-season for sure) they tend to be rather over-priced at the store. This year, we have already harvested 4 of these nice gluten-free diet products, with each being about 10 or 12-inches long by perhaps 5 or 6 inches in diameter.

Now, the only down-side to things is that we must soon leave our old organic gluten-free garden behind as we move, permanently, to our new house that has the much larger gluten-free farming area with it. Our old house has sold now (closes this week), and that means we have a LOT of work to do at the new property to get the garden ready for 2010 larger-scale production. That new "farm" will definitely include spaghetti-squash, as we have already saved and dried some seeds from the squash featured in the pictures here -- ready to plant next year. Oh how I look forward to planting an ever-increasing variety of Celiac-safe vegetables, fruits, and perhaps even grains (e.g., Millet, Teff, etc.)... if only my body keeps up with my ambition!

Looking Forward...
Nick should be back soon writing a few more wheat-free and gluten-free product reviews in the coming week once he finishes up some other business he had to take care of. I know he has a large lineup of commercial products to taste-test and share an opinion about.

And, once my wife and I are fully situated at the new house, we should have some later-season garden treats to feature on the Gluten-Free Blog in addition to other product reviews. We were lucky enough to have had the chance to plant some garden items at both locations this year, so we have plenty of squash, sunflowers, cucumbers, and even a few tomatoes at the new house that should keep us cooking up healthy dinners there... and recipes/suggestions for online too.

Quinoa is a wonderful gluten-free grain that I enjoy as often as possible, and a grain that has recently grown in popularity (not just among Celiacs) in the culinary world -- and with that growth in demand has come increasing prices. I witnessed small 12oz or 1-pound boxes of quinoa doubling in price at the grocery store over just the past year, and have read many a blog about other people seeing the same thing.

Well, we were out at CostCo the other day, and I was delighted to come across this very large (4 POUND) bag of Organic Quinoa for only $7.99 (i.e., $2.00/pound), which is incredibly price-competitive and the cheapest I have seen quinoa grain in a long time.

If you are new to quinoa, you may want to check out a few different recipes we have posted here on the Gluten-Free Blog as well as on our Gluten-Free Recipes page, including those linked to in the following paragraphs. Quinoa is generally rather simple to prepare (hardly any more difficult than cooking rice), but brings much more flavor and nutrition to the table for the same effort.

Gluten-Free & Wheat-Free Garlic, Pepper, and Herb Quinoa
Recipe (picture below):

And there there is always the Gluten-Free Quinoa Meatloaf recipe (picture below), which I also blogged about last year with an entry talking about some of the other health-merits of quinoa in recipes like this...



There are certainly many more ways to enjoy this wonderful gluten-free grain. Sometimes we simply cook it up and use a bit of wheat-free/gluten-free tamari (soy sauce) over it. We have used it where rice would otherwise be used for various dishes as well. Fact is, quinoa is quite versatile, vegan (our meatloaf withstanding. heh), wheat-free, gluten-free, dairy-free, high-protein, high-fiber, and all those other great things! And, as long as CostCo has cheap Quinoa available, it will be an affordable option too!

We have been showing our house to prospective buyers recently, and quite often when we reach the basement portion of the house-tour, the stacks of Gluten-Free Dessert Recipe books on the large commercial-duty shelving gets attention. This leads to a quick discussion along the lines of "what gluten-free is" and so on.

One major misconception that people have about gluten-free / Celiac disease diets is that it is just "flour" (i.e., white wheat flour) that must be avoided. So, I quickly enumerate the wheat, barley, and rye, as well as any derivation thereof. Then comes a discussion along the lines of "what can you eat then?" and so on.

Yesterday, a couple of nice ladies that were really interested in the house for the kitchen (fellow cooking aficionados it seems!) commented something to the effect that I must be limited to just baking with rice flour due to the Celiac Disease, at which point I started listing a whole host of additional gluten-free grains/flours and the like that we bake with (both in our cookbook recipes, and in our day-to-day cooking and baking). After browsing through our Gluten-Free Desserts cookbook, I think they got the idea, and quickly noticed that we (gluten-free types) have all sorts of variety and can bake and consume everything from cookies to cakes to cheesecakes and pies, and so on.

After presenting a "gluten-free grains quick list" to a various people over the past couple weeks, it struck me how much more VARIETY we Celiac and gluten-free diet types have when it comes to our daily flours and grains as compared to the "normal" (i.e., wheat-eating) population. The typical American diet is rather narrowly focused around processed white flour (wheat-based), and some occasional whole-wheat flour, and some corn starch perhaps.

But, here is what we Celiac Disease and gluten-free consumers have at our disposal and use regularly (or, can use regularly if we choose) for our flours of choice:

• Rice
• Corn
• Potato
• Teff
• Sorghum
• Amaranth
• Quinoa
• Buckwheat
• Millet
• Chia Seed
  
• Various bean-flours
• Squash flours (e.g., pumpkin)
• Cinnamon, Cocoa, and other spices (that I use in large quantities like flour when desired)
  
• and many more...

In addition, it seems that we are more likely (as a group of bakers / dieters) to know about other alternatives like Agave Nectar for sweetener, and whey-protein for binders, and so on.

So, whenever I encounter the theme of "living without" (with regards to living without gluten), I can not help thinking that perhaps it is the rest of the population that is living without -- without the variety of grains, flours, and ingredients that one may otherwise never encounter or experience unless essentially "forced" (by Celiac Disease, gluten-intolerance, autism, what have you...) to try all these great alternatives to "normal" flour.

Happy variety-filled baking everyone! (and, Happy Fourth-of-July too!)