University of Virginia Health System

October Newsletter

You’re Invited to theCharlottesvilli Celiac SupportGroup Meeting!

December 3^rd, 2005

10 am – noon

Dining Conference Rooms

Main Hospital at University of Virginia

Please join us for a holiday celebration!!!

All meetings are supported by theUniversity of Virginia ’s Digestive Health Center and are open to the public at no charge.

Upcoming 2006 meetings:

January 28^th

March 25^th

HIGHLIGHTS FROM THE OCTOBER 1^ST MEETING

• We were lucky to have Madelyn and Clint Smith join us on Saturday.  Madelyn is the manager of The West End Gluten Intolerance Group (TWEGIG) in Richmond , which recently created a gluten-free cookbook called ‘Sharing Our Best.’  Madelyn kindly shared the story of the cookbook’s creation and the path it has taken since publication last month.  Sharing Our Best has been shipped out to people in states all over the country!  This fabulous cookbook has recipes from TWEGIG members and many others involved in the area of celiac disease including Cynthia Kupper, executive director of GIG in Washington state, and our own Carol Parrish and Amy Pagano.  If you missed the meeting and would like to order a cookbook you can send a check, made out to TWEGIG, for $7.95 (includes shipping and handling), to the following address:

TWEGIG
10900 Brunson Way
Glen Allen , VA 23060

• Amy presented information on amaranth, a highly nutritious gluten-free option, and we sampled several amaranth creations thanks to the generous donation from Nu-World Amaranth. Here are a few basics:
  • The cultivation of amaranth, the staple food of the Aztecs, was banned during the Spanish conquest in South America , but luckily it continued to grow in remote areas in the mountains.  It is now grown in many countries, including the United States . 
  • Amaranth is a tall, bushy plant related to pigweed or lamb’s quarters and is not a true grain.  The leaves can be eaten like spinach and the seed is used like a grain.
  • Amaranth seed is high in protein and has higher amounts of lysine, an essential amino acid often lacking in grains.  It is also high in insoluble and soluble fiber, calcium, iron, magnesium, phosphorus and copper.
  • The seed can be popped like popcorn and used to make sweets or cereals.  It can also be cooked similar to rice or quinoa though the consistency is gelatinous rather than fluffy.  Try adding some to a rice dish, soups or casseroles!
  • Adding amaranth flour to your home baked goods will boost the nutrition content.
  • Try out the amaranth recipes at the end of the newsletter!

GLUTEN-FREE PRODUCTS AND SERVICES

• Nu-World Amaranth- This family-owned company can provide you with all of your amaranth needs!  They have all things amaranth including the seed, flour, breadcrumbs, puffed amaranth, easy to prepare amaranth side dishes, cereal, and snack crackers in many flavors (we sampled the cinnamon ones!!).   See what they have to offer at http://www.nuworldfoods.com/
  
• Celiac Awareness Bracelets- We now have them!!  These green bracelets say “Making Tracks for Celiacs” and cost $2, all of which goes to the Center for Celiac Research at the University of Maryland .   They will be available at the support group meetings.
  
• Triumph Dining Cards -  These cards are custom written for each cuisine, specifying unique and hidden gluten sources, and are written in both English and another language corresponding to the type of cuisine.  They are available in versions for American, Indian, Mexican, Chinese, Thai and Japanese versions.  For more details, see the website at     http://www.triumphdining.com/           
                                              
• Gluten-Free Certification Organization -    The Gluten Free Certification Organization (GFCO) is a new program of the Gluten Intolerance Group®.  Certification is a yearly process based on ingredient review, on-site inspection and product testing.  If approved, food manufacturers can display the Certified Gluten Free mark on the product, assuring that it contains less than 10 ppm gluten (5 ppm gliadin) and similar proteins from rye and barley.  This program, the only one of its kind, will help people with celiac disease to easily identify safe food.  For more information: http://www.gfco.org/     
                                 
• The Best Gluten-Free Family Cookbook- Authors Donna Washburn and Heather Butt, who held a fabulous gluten-free baking workshop in Richmond on October 2^nd, have continued to provide excellent recipes and guidance in this follow-up cookbook.  This time around they have focused more on incorporating the more nutritious flours including amaranth, quinoa, sorghum, soy, bean/pea, and nut flours.  Go to http://www.bestbreadrecipes.com/ for more details.
  
• UVA GI Nutrition website-  Along with all of our newsletters, you can now access our gluten-free diet and Virginia celiac support groups handout on our website, at http://www.healthsystem.virginia.edu/internet/digestive-health/nutrition.cfm

As always follow the link to the celiac support group page.

RECIPES

Pumpkin Chip Muffins

Recipe provided by member Katie Horsman- it is one of her favorites!

2 eggs

1 cup sugar

8 oz. Canned pumpkin

¾ cup vegetable oil

1 ½ cups Bob’s GF flour mix

1 tsp xanthan gum

1 ½ tsp baking soda

1 ½ tsp baking powder

½ tsp cinnamon

½ tsp salt

1 cup chocolate chips or raisins

In a large mixing bowl, beat eggs, sugar, pumpkin, and

oil until smooth.  Mix dry ingredients together and

mix into pumpkin mixture.  Fold in chocolate chips.

Fill greased or paper-lined muffin cups ¾ full.  Bake

at 375^o F for 16-20 minutes.

Amaranth with Spinach, Tomato and Mushroom Sauce

Adapted by Amy Pagano from Karen Railey at http://chetday.com

2 ½ cups water

1 cup amaranth seed

½ onion, chopped

1 Tbsp. olive oil

1 clove garlic, minced

½ lb mushrooms, sliced

1- 15 oz. can diced tomatoes

1 ½ tsp. dried basil

1 ½ tsp. dried oregano

½ bag baby spinach

Salt and pepper to taste

Bring water to a boil.  Add amaranth, bring back to a boil and then reduce heat, cover and simmer for 25-30 minutes.

While amaranth is cooking, sauté onion in the olive oil.  Once the onion has become translucent, add the garlic and mushrooms and sauté a few minutes more.  Add tomatoes, including liquid, and basil, oregano, salt and pepper.  Once the mixture is hot again, mix in the spinach and cover until the spinach is wilted.

Add amaranth* to the vegetable mixture and mix well.

*Optional: Do not add all of the amaranth.  Save ¼ of the cooked amaranth for tomorrow’s breakfast.  Reheat (with added water) and serve with maple syrup, nuts/seeds and dried or fresh fruit.

Popped Amaranth

By Vashon Sarkisan from Healthways Newsletter on www.imss.macrobiotic.net

1/3 cup rice syrup

¼ cup toasted sesame seeds

¼ tsp. cinnamon

1 ½ cups popped amaranth

Heat rice syrup in a saucepan and bring to a soft boil.  Boil for about 10 minutes.  Remove from heat.  Stir in sesame seeds and cinnamon and then mix in the puffed amaranth. Once fully coated, press the amaranth mixture into a greased 8” pan and let cool.  Cut into 2” squares.

PLEASE FEEL FREE TO SEND US A FAVORITE RECIPE TO SHARE WITH THE GROUP. 

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