THE RESEARCHER THAT STARTED THE GLUTEN "CRAZE" SAYS "WE GOT IT WRONG"

Isn't this just great?  All of these people that went gluten free didn't have to.  The same guy that started the fad, craze, diet or whatever you want to call it, admits he got it wrong.  Lots of companies made some big cash on this so it will be interesting to see how they spin it.  Bottom line, go to your doctor if you're having gastrointestinal problems and stop self diagnosing.

VEGETABLE LASAGNA

Ah Lasagna.  So many different types, but they all have one thing in common....they take time.  This one is time consuming but worth it.  I did sort of use a couple of cheats like leftover Alfredo sauce and canned tomatoes (but you still have to make the marinara).  It was really inspired by my desire to use up a bunch of vegetables at once.  You can also cheat using no boil lasagna noodles but I find the boil method works best.  The no boil tends to dry out as it needs the liquid in the lasagna to help it cook in the oven.

Ingredients:
1 box whole grain lasagna noodles, boil or no boil, your choice...this is made with boil  (If you use no boil use a bit more sauce)
2 cups alfredo sauce
1 head of broccoli steamed (about 2 cups)
2 leeks cleaned, sauteed (using only the white and light green parts.  Discard or compost the rest)
4 packed cups spinach
1 bunch fresh basil (about a cup)
2 small Italian Zucchini cut into circles and sauteed in a dry pan until browned but not completely cooked
1 large yellow squash cut lengthwise and sauteed in a dry pan until browned but not completely cooked
2 large yams peeled, boiled and mashed (if you don't peel them they should just come out of their skin when done)
2 Portabello mushrooms de-veined, sliced and sauteed in a dry pan until browned but not completely cooked
Steam the spinach and basil together and throw it in a large bowl of ice water (water including ice) to shock it and set the color.  When it's cooled remove and wrap in paper towels to dry.

Marinara Sauce:
(When making this sauce I would always double it as you can never have too much and it freezes well)
2 28 oz cans San Marzano whole peeled tomatoes (try to get low or no sodium and no sugar) Pomi is a good brand
1 teaspoon dry rosemary
1 teaspoon dry oregano
1 teaspoon dry thyme
2 Tablespoons onion powder
1 Tablespoon garlic powder
3 Tablespoons tomato paste
sea salt and pepper to taste
8 cloves fresh garlic

Prepare the lasagna noodles according to the directions on the box if using the boil method.

Mash the yams with a little almond milk, salt and pepper

Put the Alfredo Sauce in a Vitamix, blender or food processor.  Add the cooked broccoli and leeks then

BĀK'N - NO PORK

Miss that taste of Bacon but not the pork, fat, cholesterol and salt....this coconut works!  The hardest part about this recipe is finding the large coconut flakes.  I found them at a local international food market but you can usually find them at an Indian market.  I used a pretty thick sliced coconut but there are thinner versions on the market.  You don't want shredded coconut unless you want bāk'n bits.  The version of Bacos, bacon bits used on salads which people have been using for years, is actually soy based.

They looked like this before I made the bāk'n

The Recipe continued on the next page

WAFFLES....WHOLE GRAIN

It's hard to find Waffles or Pancakes that will check all the boxes.  Try these:

Whole grain  √
No oil   √
No eggs  √
No Dairy  √

So here's how (you obviously need to have a non-stick waffle iron)

1 cup buckwheat pancake and waffle mix (make sure it doesn't contain dry milk powder or eggs)
1/4 cup applesauce (this replaces the egg)
1 tablespoon ground flaxseed  2 tablspoons water. Mix them together and let them sit for 10 minutes at least
1 tablespoon organic honey
1 cup almond milk

Preheat your waffle iron to high.  Mix 1 tablespoon of the flaxseed mixture (this replaces the oil) and the

OSTEOPOROSIS: WHY DO SO MANY AMERICANS HAVE IT?

Most people think that WFPB, Vegetarian and Vegan diets don't get enough protein, but the truth is we get plenty.  The problem is that most people get TOO MUCH PROTEIN.  The problem with osteoporosis is not enough calcium but too much protein which your body breaks down into amino acids which places a burden on the body.  The acids need to be buffered so the acid dissolves the bones to buffer the acid to break them down and that's the beginning of osteoporosis.  The excess protein also places a burden on the liver and kidneys before your body can eliminate the excess protein.  This is a quick video explaining what happens and dispelling some big myths. 

Check out more interesting facts at www.drmcdougall.com

CHICKPEA SALAD WITH TAHINI AND CRANBERRIES

I had this recently on a trip to Seattle with my sister to visit my niece.  It was so good I had to try and replicate it.  I think this is just as good.  If you're ever in Seattle, they have a TON of restaurants that Plant Based or Vegans can eat in.

1 15 oz can of Chickpeas (garbanzo beans)
2 stalks of celery - fine dice
1/2 cup of dry cranberries - fine dice
1/2 red or sweet onion - fine dice
1/2 cup Aioli
1/2 cup Tahini
sea salt and pepper to taste

Pulse the Chickpeas in a food processor.  Add the remaining ingredients and mix well.

I used it in my wraps (see below) or on a sandwich with a slice of tomato.

9 THINGS YOU SHOULDN'T STORE IN THE FRIDGE

This was an article titled "10 Foods You Should Never Put in the Refrigerator" by Alison Spiegel for the Huffington Post.  I have been telling people not to put tomatoes in the fridge for years so here's someone else saying the same thing.  We're coming into the summer season with lots of fresh fruits and vegetables available so heed this list to see how to properly store them.  I removed olive oil from the list because you should never have that around anyway! 

WHAT IS GLUTEN...DO YOU KNOW? THIS IS FUNNY!

Pretty Funny!!!!

CHICKPEA SALAD WRAPS

The trick here is to find oil free, whole grain wraps.  I recommend whole foods but you can create your own using this recipe with ATTA FLOUR.

I used my chickpea Tuno salad recipe

1/2 cup n(o)il hummus 
8 wraps
2 cups Chickpea Salad
1/4 teaspoon salt mixed with 1/8 teaspoon cayenne
1/2 pound baby asparagus
2 cups mixed greens (lettuce, spinach, arugula etc.)
1 ripe avocado sliced
1/2 sliced red onion
1/2 sliced red or orange bell pepper

Roast the asparagus in a pre-heated 450 degree oven for 4 minutes until almost soft.  Squeeze fresh lemon juice and sprinkle with the salt cayenne mixture.

Lay the wrap flat on the table.  On the bottom edge closest to you, put one tablespoon of hummus and spread from side to side, about 2 inches deep.  Do the same with 1/2 the amount on the opposing far edge of the wrap (this will be the glue that holds it together)

Along the edge closes to you, put about 2-3 tablespoons of the Chickpea Salad spread to cover that hummus.  Next add sliced a couple asparagus, sliced avocado, bell pepper and red onion.  Finish with some of the salad and roll the edge closes to you toward the end furthest from you.  This should seal the wrap.  I cut the wrap in half on the diagonal as shown above.  You can also add some tahini (about a teaspoon) as an option or on the side as a dip.