Rudi's Gluten-Free Kids Scholarship Contest 2014

When Is Rudi's Summer Camp Contest?

Starting immediately from February 18 – March 18, the wonderful gluten-free and non-GMO brand, Rudi’s, is offering their second gluten-free (1 week) summer camp scholarship contest.

How Do Kids Apply For Gluten-Free Camp?

Families are encouraged to log-on to Facebook and (1) Like the page Rudi's Happy camper Facebook in the top right corner. (2) Then you can submit a 100-word essay from their kids about, “what makes them special” for a chance to win a one-week scholarship to attend a gluten-free overnight camp. The concept of a gluten-free camp is fairly new and they offer a targeted healthy, exciting experience to those kids with stable Celiac Disease or gluten intolerance at Camp Weekaneatit in Georgia or Gluten-Free Fun Camp in Minnesota. 

Contest Winner (10) 

Based on the uniqueness and thoughtful essay, Rudi’s plans to choose 10 winners, ranging in ages from 8-17, to have a gluten-free camp outing that is unlike any other camp in this world! Winners will be announced on April 2, 2014

I Buy Rudi's Gluten-Free Because:

I trust them for quality and taste, I do. For the past 35 years, based out of Colorado, they have offered a variety of gluten-free and non-Gmo breads, hot dog rolls, hamburger rolls, tortillas, pizza crusts, too. When I lived out in Denver for various years, Rudi's was everywhere and certainly that "hometown hero" and loyalty will always be deep in my background. I hope they continue to innovate and offer more nutrient dense healthier and tastier innovative breads as the competition grows and the market for gluten-free continues. When I go out and the party requires me to partake via bringing gluten-free breads, I trust that most grocery frozen departments such as Wholefoods and/or large supermarket chains will have Rudi's.

Shopping Gluten-Free Smart In 2014

Health Stores, Supermarkets & Online Marketplaces

The growth of gluten-free market place was inevitable from a Celiac perspective because we knew from the inside that gluten was a health concern beyond an auto-immune disease. Since food is a main stay in our society, we can't live without it, adaptation and survival of the fittest shows Darwin-istic tendencies from business to consumer. Now the mass population, curious and naive as they are (wink) witness gluten-free aisles, labels and promotions in their local stores and in their email, advertising popups and e-commerce online marketplaces and that's evolution for sure. 

• QUESTION REMAINING: From growing business acquisitions that we read about in the press, can we find out why we still face average 30% higher prices for gluten-free foods?

Who Writes Articles on Gluten-Free Trends? (Inside vs Outside)

1. NY Times - A Big Bet on Gluten-Free, has been written by those on the outside of the gluten-free movement focusing on business and not the legitimate 360 degree educational mission for gluten-free change forward. It's nice to receive the attention, but it's not actually helpful to the masses and their lack of health knowledge affects the Celiac movement negatively with their lack of support for us and insights into evolving gluten related and non-GMO health concerns.
2. Celiac.com - Project Gluten-Free Market Growth Provides Incentive To Educate Yourself, was written by Tracy Grabowski  (gluten-free mom with three kids) from inside of the gluten-free movement supporting and promising health and educational reform. You'll see her pros/cons and holistic thinking and takeaways that enable us all to think about food in a new way for change.

• QUESTION REMAINING: When will our main stream leaders and big budget corporations listen, research and adapt the innovative research that so many of doctors, scientists have published to help and educate the masses on gluten as well as GMOs?

Shop With Curiosity Not Your Hunger

The wild card here is that articles written by the masses, who don't have Celiac or are not inside the true gluten-free movement, cannot shed trustworthy light on gluten-free food sources, labeling, health and provide accurate suggestions to those who shop for gluten-free because they believe deep down gluten is still healthy! It's as easy as interviewing a few people on the street and analyzing their diet, lifestyle and health. How many products have you seen that include "newer" ingredients such as quinoa, buckwheat, chia, amaranth, flax, teff highlighting their unique health properties (iron, fiber, protein, omegas, etc) and many more but their cost is higher than corn, wheat or rice based products with very little nutrient levels? Many believe wheat and other gluten grains are healthy, but don't know how unhealthy gluten is to the majority of humans and other animals since they don't research or believe that mass media and large corporations could feed us crap, well... wake up.

99% of food manufacturers don't care about health, just profits. When will this business mantra change? Eating cheap, pre-packaged foods is nowhere in the mission of any Celiac gluten-free consumer, that's just an uneducated, ignorant lifestyle. Just because Bisquick creates a gluten-free product doesn't mean we should buy it immediately; we should be investigating the source ingredients selected, taste profile and brand mission vs competitors. We need the masses who join the bandwagon and/or have legitimate gluten-free health concerns to shop smart, not cheap, and support those companies who combine health, price and earth... there are many!

Gluten contamination in food, beverages and in restaurants continue to be an alarming issue. How can we trust restaurants or brands that don't verify through a third party? Since labeling has evolved over the years it seems that without a certified gluten-free label we will simply cannot trust anyone or a label. That's why you should support those that go the extra mile to invest in their own products (which costs money) for these 3rd party label certifications such as gluten-free, non GMO, organic, vegan, etc and call companies direct asking why they don't have a certification. 

• QUESTION REMAINING: Can you share this article and others with a family or friend who previously didn't find the value of food education or perhaps is currently suffering from a confusing gluten related concern?

Gluten-Free Survival Tips For Newly Diagnosed

Congrats on becoming 100% gluten-free committed!

As a 17+ year diagnosed Celiac, I've learned a lot in my years. This is a brief synopsis of why you're truly lucky to have a gluten-free life commitment. Mine started with a food education that I received at age 14. Now it's your chance to learn the world behind the grocery store merchandising and sale promotions. You have an opportunity to treat your entire body (brain and gut health) along with family and friend's by simply developing a "what is that" food mind. No more putting food in your mouth because it smells good or everyone is eating it. That's silly and too easy, and you know it. Now you have to read the label and if you don't understand it... which most of us don't because our food is processed and made in a lab, dont' eat it. When foods have tons of weird name ingredients, and very long shelf lives, it's time to leave them where you found them. Trust me when I say learning the truth about how food is made in our world will change your life forever. 

Is Gluten A Trend?

Absolutely not. That's just a naive person who makes jokes about gluten such as Jimmy Kimmel and Rachel Ray Tv personality. They like others take advantage of the trend and then laugh about it and get caught, so don't support them. Watch Jimmy Kimmel and Rachel Ray laugh at Celiacs here.  Gluten is a major health concern that the USA has underplayed. the grains that contain gluten are not like those from early man the world has changed and humans have, too. The focus on gluten stems from a Celiac Disease diagnosis. Multiple food allergies, GMOs and other Rx drugs are believed to play a role in obesity and other health concerns and we all seek to analyze the connection of all of them, if any in years to come. 

What Is Celiac Disease?

Celiac Disease is an auto-immune disease that affects over 3 million Americans. If a Celiac were to consume gluten found in common grains such as bread, pasta, pastries, sauces, dressings, medicines, vitamins, lip balms, etc then there would be significant damage to the small intestine villi interfering with digestion and absorption. It is also believed that about 97% of Celiacs are not diagnosed, that's scary. Further, Celiac is an auto immune disease that is realized from two of three testing procedures: blood test, biopsy and DNA markers.

What Is A Food Allergy And Is Gluten Also A Food Allergy?

A food allergy is an auto immune response to a food protein. They are different from other responses to food such as a food intolerance or Celiac Disease. The body's immune system mistakenly identifies a protein as harmful. These symptoms could be mild or life threatening such as dermatitis, gastrointestinal, respiratory distress, and anaphylactic responses and there is no cure. You must avoid these food proteins 100% to live safely while preparing for the worst.  The common eight food allergens are wheat, soy, egg, peanut, milk, tree-nuts, fish and shellfish and as you can see gluten is not found in many of these proteins. Be sure to discuss your health with the appropriate doctor/s who can help you identify your symptoms and find a road to success.

Gluten Is Not An Allergy

Gluten is not a food allergy. At this point in time those with gluten as a trigger either have:

(A) Wheat Allergy - An allergy diagnosis, but not the below 

(B) Gluten Sensitivity Not Celiac Disease - Undiagnosed, but suffer from gluten is likely 

(C) Celiac Disease - Auto immune disease that is realized from two of three: blood test, biopsy and DNA markers.

What Is the Cure Or Treatment For Celiac Disease? 

Just avoid eating gluten 100% including the risk of gluten contamination found in your home kitchen silverware, pots, pans, sink and cutting boards along with the high risk from restaurant kitchens. You take these precautions and you should be living a carefree, wonderful, healthy life. There is no cure at this time and frankly, who cares?  Obtaining a complete food education and watching our world turn to gluten-free, organic and non-GMO food supply is an exciting journey to be part of physically and mentally. Your life should forever improve.

Tell Me More About What Is Gluten? 

Gluten is a amino acid (protein) found in grains such as wheat, barely, ryes and related grain family tree species. Gluten has been over manufactured, especially in USA,  by the super powers as it has properties of elasticity for cooking that other gluten-free grains do not have. Hence, why a common person would believe that gluten containing baked goods appear to the eye as having a more full, flavorful and aroma perhaps. On the contrary combining gluten-free flours and other common baking ingredients would yield a tasty, aromatic baked good as well.

What Must I Know About Celiac Disease And Gluten-Free Living? 

There are four educational tips that will help change your world and those in your life who care for you. All health benefits and nutritional living fall within these high level concepts:

     1. Learn about Celiac Disease

     2. Learn the list of Gluten-Free grains

     3. Learn the list of Gluten containing foods and hidden gluten due to bad labeling

     4. Risks of contamination at home, restaurants and packaged goods in the grocery

List of Gluten-Free Grains And Common Foods 

Quinoa, buckwheat, amaranth, millet, sorghum, corn, rice, potato, teff, flax, tapioca, oats (however oats are usually contaminated at the mill with wheat so be careful to only purchase certified gluten-free oats). In addition vegetables, fruits, nuts, beans, legumes, fish and meats are all naturally gluten-free. That's basically all living food ingredients :) except the risk of some grains and contaminated foods from these foods.

List of Grains Containing Gluten And Common Foods To Avoid 

Gluten is found in common grains such as wheat, barely, barley extract, rye in addition to bran, bulgur, couscous, kamut, farino, faro, kamut, matzo meal, orzo, panko, semolina, spelt, triticale, udon and other lesser known. Avoid all breads, baked goods, pastries, ice cream, sodas, chips, dips, salsas, marinades, etc that do not have a gluten-free certification or trusted labeling. These foods 9.9 out of 10 will be gluten based. Do not ever assume a food is gluten-free without an official gluten-free certification or thorough gluten-free self certification. Be safe and call the company or search for gluten free tested and approved products before consuming. It's a little bit extra work to eat at first, but then you'll learn and be more educated. Gluten-free these days is much easier than 20 years ago. (See below)

What Is A Gluten-Free Certification? 

The Gluten-Free logo stands for the independent verification of quality, integrity and purity of gluten-free products. You can't just slab any label on a product as it must according to the FDA be tested under <20 ppm or face risks. Find a list of certified gluten-free products.  Other trusted and independent laboratories may test for gluten <10 ppm or <5 ppm for those Celiacs who believe they may react to <20 ppm gluten.

Celiac Spru Association

• CSA is for < 5 ppm 

Gluten Free Certfication Corporation

• GFCO is for < 10 ppm

Food & Drug Administration (USA)

• FDA is for < 20 ppm

Bella Gluten-Free Product Review

About Bella's Gluten-Free Dry Flour Mixes








Chef Mary Capone (aka Chef Bella) and I met in Boulder, Colorado at a Naturally Boulder meet up for an exciting food co-packer, Kitchen Coop. There were a variety of baked goods, pastries and the rumor was they were all gluten-free, but I inquired further (as always) to ensure they were Celiac friendly (and not some fake gluten-free product that isn't safe for those with Celiac Disease. 

Subway Ingredient Also Found In Yoga Mats: Azodicarbonamide

Do not eat here!

Thanks to Food Babe's article, millions of USA consumers are now aware that their favorite fast food gluten based bread products use an all-american common unpronounceable ingredient that is banned in most of the world, azodicarbonamide: 

What the Heck is "Azodicarbonamide"

BANNED IN EUROPE, AUSTRALIA & SINGAPORE 

BUT PERMITTED THROUGHOUT USA

WHAT THE HECK IS IT?

Azodicarbonamid is commonly used as a flour bleaching agent in common gluten and dough conditioners according to the the FDA. It's also the same ingredient used in yoga mats, shoe soles, floor mats, and window gaskets.  It's linked to asthma and other possible allergies for works involved in plants... Further, those who work with this ingredient wear masks far more urgently than just to protect their face, but to protect their entire health! Who at the FDA approved this and why is the FDA to be trusted after yet another ridiculous global issue?

Gluten & The Brain, Gut & Autoimmune Disease - Watch The Gluten Summit

If you hadn't watched the first round of The Gluten Summit, now is your time. This is for everyone to learn from even if you're already in an awesome and successful gluten-free and Celiac lifestyle. Or if you don't feel well you may have a non diagnosed, non Celiac gluten issue that effects different parts of your body from brain to auto immune possibly. Gluten is not good for human beings! This webinar can be bought or watched immediately today for free for a limited time so watch them today! Here are the top 5 videos to learn about diagnosis, treatment and change for the future to live healthier and you just need to register via email to gain access:

• Why the Early Stages of Celiac Disease Must be Taken Seriously - Michael Marsh

• Properly Testing for Gluten Sensitivity and Why Current Methods Fail - Aristo Vojdani

• Are You Developing an Autoimmune Disease Years Before Symptoms? - Yehuda Schoenfeld

• The Reality of Non-Celiac Gluten Sensitivity and its Many Manifestations - Umberto Volta

• Eliminating Gluten as the 1st Step in Preventing Brain Conditions - David Perlmutter

Here Comes Lovely Candy Co Gluten-Free Product Review

Ahhh, finally a gluten-free alternative to artificially flavored Starburst that is comparably delicious! If you're like me than you just can't have one gluten free candy, so when I need my sweets I eat these Lovely Candies because I can trust them to be gluten-free and non-GMO with mouthwatering flavor burst!

Lovely Candy Co 
These are individually wrapped squares, shaped similar to a Starburst but tastier, more variety, sticks less to your teeth and sourced from the best ingredients on the planet. Shwiiing! They source brown rice syrup instead of corn and add legitimate real fruit ingredients (blackberries, blueberries cherries, apples, cranberry, etc) without artificial and numbered food ingredients, lol.

Antibacterial Soap Reported By FDA As "Dangerous"

Okay here I go, STOP using antibacterial soaps, seriously. Go with all-natural soaps that are just as good if not better for you, your family, and the environment as the ingredient, triclosan (sounds lovely doesn't it) in these products are finally publically reportedly very bad.

Thanks to the FDA (who approves anything if you pay them) announcement to the mainstream, we're now at risk if we use anti-bacterial soaps. Almost every corporation and home in the USA, perhaps in the world, maybe at some point, used a product with triclosan, the chemical found in all anti-bacterial soaps. It's a claim that says very clearly that you're cleaning yourself to remove possible bacteria from your face, body, hands, etc which in theory is good, but actually with deeper analysis is not good at all.  What confuses me the most is this claim has been in the market for a VERY long time without research and studies in the mainstream to educate, typical actually, since the FDA is very late to the party very often. Is it their fault or someone else's about this late breaking finding?

FDA Gluten-Free Regulation - Welcome To The Real World

It's time to get a tad more excited for the FDA gluten-free regulation in August 2014, but not pat FDA on the back, oh no. Although it's not crystal clear and the policing of restaurants and brands is as grey as a 21 shot at your 21st bday party, we must get happier than the alternative, nothing.

FDA Urges Restaurants To Comply With Gluten-Free Regulations

ARE WE EXCITED, EH?
      
WHAT'S THIS MEAN?  
    
WHAT WILL ACTUALLY HAPPEN?

The FDA follow up announcement was shared with me via Celiac.com and I am very excited about this update, albeit FDA has passed no laws! This additional clarification puts a well needed pressure on the restaurant industry to be completely accountable for their gluten-free menus options. I've lived in NY, NJ and Colorado and have visited dozens of states in search for restaurants with legitimate, safe gluten-free options finding a 99.9% failure rate. Have you given in to the typical, irresponsible gluten-free menus before?

Video How To Bottle Kombucha - Tips & Tricks

Fermenting kombucha at home is super exciting and once it's ready to bottle the drinking will begin! Since it's naturally gluten-free, and my kitchen is 100% gluten-free, it's going to be a heavenly experience for the next few weeks while the next batch is underway. Check out my GlutenFreeG YouTube Channel for all videos.

The kombucha bottling process continues to be simple yet tedious because it requires both cleanliness and necessary prep materials for bottling and future storage over the next few weeks for drinking and new batches.  At this stage you can bottle it in growlers, recycled liquor bottles and recycled tea or juice glass bottles (not plastic) that you can buy from the store or from friends and family to save a few dollars. Add the buch carefully with your spoon and funnel slowly into your glass bottles. As these new bottles are about to be closed you can place them into the same closed, dark but breathable kitchen storage area for 1-2 more days. This is the moment when you could add some flavors such as fruits, or spices, or keep it simple as is I prefer). After 1-2 days or so then refrigerate. Or you can place your buch directly into the back of the refrigerator immediately and keep it in the back because kombucha doesn't require light in fact too much light will damage the good bacteria.

Your scobie and a starter can be packed into a new, clean small glass jar with a breathable lid or seran wrap with holes in it and placed into the refrigerator. This process should be done carefuly and cleanly as preserving your scobie with buch (starter) for next time keeps the drinking process  ongoing ;) don't stop after one fermentation, that's crazy talk! This is an ongoing process every two weeks or so to enjoy kombucha instead of having to buy it regularly. If you don't have time to make another batch then just keep the gallon jar covered with your cheese cloth again in the refrigerator until ready, no worries.

Watch All Kombucha Tips/Videos

• How To Make Kombucha/Kombucha Guide 
• Video: How To Make Kombucha
• Video: How To Bottle Kombucha

Remember, only sip kombucha and most drinks for that matter, haha. Don't chug kombucha as it contains healthy bacterias and you don't need to overload your tummy. Instead sip it as a daily ritual to allow the healthy cultures into your digestive system for balanced healthy living. 

Coffee Shop Owner Admits Selling Contaminated Gluten-Free Pastries

Recently, I went to Montclair, NJ a place that offers a diverse subculture and health conscious community. I was told to enjoy a coffee shop, Trend Coffee & Tea, but something wasn't right about it when I walked in... Despite the inviting Montclair community storefront and Trend's comfortable choice of music, the Gluten-Free (GF) claims I read about and heard from my peers were indeed false and pure ignorance.

Trend Coffee & Tea House LLC

411 Bloomfield Ave

Montclair, NJ 07042

(973) 744-1333

Trend in Montclair, NJ is a typical  example of a business who doesn't care about what gluten-free actually means, nor knows of any of the important safety concerns, but seeks a profit. 

Trend's Coffee & Tea Shop female manager/owner explained they DO NOT:

• bake gluten-free products in a dedicated gluten-free kitchen
• utilize clean gluten-free utensils, pots, pans, aprons, ovens 
• wrap items in plastic, paper or separate from airborn gluten pastry contamination
• 3rd party or individually test products for gluten contamination
• care to understand what gluten-free actually means when I explained it to them
• care to separate, adjust or remove their gluten-free products going forward because they make money selling these products

Further, when I requested the manager/owner to explain their gluten-free claims, they had none. I found out through her aggression that they indeed had no idea what gluten-free meant just that it sells well so they keep selling them. Trend's manager/owner explained to me, "Wholefoods labels everything gluten-free, so we do, too." Clearly this is not a true statement as all Wholefoods I've spoken to have told me that they don't label prepared foods gluten-free because there is a risk of contamination on premise. She is a liar. This was her defense against not caring about what gluten-free is all about. This woman just wants to get customers in the cafe to make money, period.

Promote Establishments Who Sell Gluten-Free (GF) Products & Report False Claims

• If you see something not gluten-free say something and explain the gluten-free facts
• Gluten-free symbolizes gluten-free ingredients from manufacturing to preparation to consumer
• FDA passed a law for 2014 that all GF labels must adhere to <20 ppm gluten testing
• Report gluten-free false advertising and claims to me and other blogger/authorities to protect others (GlutenFreeG@Gmail.com)

Video How To Make Kombucha

Here is a new video posted to @GlutenFreeG YouTube Channel on how to make kombucha in the comfort of your own home. This is a short under two minute explanation, referencing ingredients and process for those interested in understanding more of the art of creating fermented tea. Let us know if this was helpful to your first or next batch of kombucha fermentation. This is a follow up to "How To Make Kombucha / Kombucha Guide" blog found here. Enjoy!

Where Can I Find A Scoby Kombucha?
For kombucha scoby in the tri-state area contact GlutenFreeG@Gmail.com or comment on our social sites to be in touch. There are many to share and I'd be happy to disperse them to you.

Watch All Kombucha Tips/Videos

• How To Make Kombucha/Kombucha Guide 
• Video: How To Make Kombucha
• Video: How To Bottle Kombucha

Reference Guide On Kombucha

Dear Chef, Is This Gluten-Free?

To Whom It May Concern,

I don't know why for over 17 years I still have to ask this question, "Is this gluten-free?" The truth is, we all do, because contamination exists everywhere despite the trending growth of gluten-free food products, restaurants and bakeries adapting the concept, but not the kitchen safety pre-cautions. Further, I've seen many menus and website on the front page claiming that you are "gluten-free" but you make products in a contaminated facility with a wheat partner... so how is this a valid gluten-free claim?

Let's end the question, "Is this gluten-free" and all get on the same page on what it is to be gluten-free and not kinda gluten-free.

It's important as a respectable culinary leader that you have a reputable establishment that understands food process, ingredients and good service to make a living. In order to have a gluten-free establishment and make gluten-free claims all staff and consumers should trust that (A) all ingredients must be sourced gluten-free (B) no contamination exists in the prep and baking process or delivery of said gluten-free product to the end consumer ... or you are losing credibility in this world as an expert and a business establishment.  The public trusts very easily, regardless of the level of intolerance, if you can't support the simplicity of this  claim then you're unable to produce a safe product and the phrase can't exist on your menu, online or on your label respectively.

Do you test each batch for <5ppm gluten (CSA) or <20 ppm (FDA) to ensure it's gluten-free? If so, please share these results and be more transparent with your consumers and your promises with third party or home ELISA testing procedures to build a trustworthy company.

If not, you should know better that you're simply not gluten-free and that you can't claim, promise, tease or mention "gluten-free" anywhere in your company mission statement or advertising... as your'e product is not gluten-free and Celiacs and other gluten sensitive consumers indeed will get sick. Regardless if someone is on a bandwagon gluten-free diet, which doesn't make any real sense (simply because contaminated gluten at any ppm level is still gluten in the body) resulting in obvious symptoms or internal atrophy and auto-immune issues despite the gluten source and/or diagnosis.

Protect yourself and consumers and please be much more socially responsible for the growth of the gluten-free movement and from a potential lawsuit. Immediately remove all mentions or implications that you're offering a safe, gluten-free product. This applies to any restaurant, bakery, food or beverage. Know the facts and contribute to the world in a positive manner.

Thank you,
-GlutenFreeG
+Craig F

National Restaurant News Trending Gluten-Free 2014 Popularity

Gluten-Free is trending? No way! I suppose that's an improvement from the latter. Most of us know that gluten-free isn't a trend and that avoiding gluten, especially wheat, enables our body and mind to literally be healthier and be in tune without atrophy and irregular auto-immune responses. If gluten-free is truly being messaged more to the masses, it's time to really learn what gluten is and what it's doing to most of our bodies? (see below)

For mass market America who is always late to the party, we should accept this as another move into the right direction as National Restaurant Association's 2014 trend shares with mass America. 

Note: Always hold restaurants who claim gluten-free options accountable to provide (A) All gluten-free food ingredients from manufacturer sources (B) no gluten contamination from the kitchen where gluten is often in the air, on cutting boards, utensils, pots, pans, chef aprons and from other wait staff during the wild occurrences in most restaurants kitchens and dining rooms.

Dr. Osborne helps to inform human beings of the harmful effects of gluten, not just wheat. Why? The more the mass public educates themselves or is shown through various mass editorial that gluten-free is important, they'll eventually understand why.  See some of Dr Osborne lectures and associates explain the real concerns of gluten in your diet.

• Learn difference between gluten sensitivity and Celiac Disease Video
• Learn about gluten and migraine headaches linking Video 
• Learn why gluten is bad for not just you, but for human beings Video
• Learn why milk and gluten both are making you very ill  Video

Chebe Gluten-Free Breads Gluten-Free Product Review

Chebe Garlic Onion Bread Organic Farmer Cheese & Moldavian Honey 

I love gluten-free Chebe products because their base manioc flour recipes start off terrific and are very easy to add your own creative ingredients. Chebe has nearly a dozen products and in less than 30 minutes (with prep) you're ready to dive into a great snack before a sports game, appetizer for a dinner party or on the side of a grande meal.  Here are a few, but not all of the most common recipes I enjoy:

Albert Bartlett Rooster Potatoes Product Review & Contest Inside

Gluten-Free Product Review: Albert Bartlett Roosters are from Monte Vista, Colorado farms and are of the highest quality and care as Colorado farm culture and this British company have excessive pride as only few other elite brands do. They're purchased in a bag, super duper fresh with a date so you know when/where they were chosen. They indeed have a nice pinkish-brown color unique to potatos since they're typically just a "brown". When cooked you'll notice they have a nice buttery character... you're going to say what I screamed, "Dang, those are nice, these are exceptional potatoes!"

Naked Juice Lies about GMO Labeling, Class Action Lawsuit Open

BE TRANSPARENT AND DON'T LIE ON YOUR PRODUCT LABELS

The world must know that brands who label incorrectly can not only lose a lot of money in a lawsuit, but damage to the brand name and equity possibly destroying brand trust forever! A brand's promise to customers especially around health is extremely important. If you're going to promise all natural ingredients and lie about it well you may just lose a lot of customers.

As a food brand did they not know GMO (genetically modified organisms) are not a real, natural god bearing seed, it's made in a laboratory by Monsanto joining DNA and pesticides and the FDA labels a GMO seed not a food, but a pesticide, of course. And newsflash, most of the produce you buy from a regular grocery is likely GMO, unless labeled "organic". Did you know that most of Western Europe bans USA's Monsanto's GMO seeds... hmm how sad it feels to be American sometimes.

Read up and learn all about how you may be entitled to $75 money back or much more with or without a receipt of your Naked Juice since 2007. I know that I have had quite a few of them, but if only I kept every receipt in my life, shucks! File a Naked Juice lawsuit claim here.

The Republic Of Tea Gluten-Free Product Review

I love tea and I now love Republic of Tea. It's true. During the morning through afternoon you'll likely find me sipping at least 2-3 cups of tea almost every day, if I'm not sipping my kombucha. It doesn't have to always be boiling hot although seasonally in the cold northeast I would be. I also enjoy iced green tea, chai with almond milk or fruity herb teas without sugar and not watered down. I just enjoy the taste and know that when I drink tea I'm consuming one of nature's most prized possessions. Recently, we sampled a few teas that I wanted to share with you from Republic of Tea.

Win Rudi's All-New Herb Stuffing! Expires Nov 13th

Gluten-Free Product Review:
Gluten-Free Savory Herb Stuffing From Rudi's

Hurry, there's just a few days left for Rudi's Facebook stuffing giveaway. This Thanksgiving celebrate in style and flavor with all-new Rudi's savory herb stuffing. I've never had a truly "great' stuffing before so usually I just avoid buying it, but this year I'm stoked that both myself and everyone at our Thanksgiving dinner table (mom, dad, grandma, girlfriend, cousins and friends) can enjoy something new and tasty this year.

How To Make Kombucha / Kombucha Guide

Kombucha (The immortal health elixir) is a super raw tea beverage and lucky for you it's both delicious and easy to create. Learn about kombucha health benefits and follow these simple steps to make your own at home every two weeks just like I do. Research has shown links to traditional ancient China over 2,000 years ago with research more recently done in Germany and Russia touting it's health benefits.

I feel mentally and physically "well" knowing that I'm regularly drinking kombucha. I've read and can fairly share that I sense the health of my tummy and my bathroom needs. It's as if I feel more in tune with my body when I have kombucha regularly in my diet. Often I refer to kombucha as the original natural beverage because it's naturally carbonated and has genuine health properties, unlike today's soda and sugary beverages which are laughably, the opposite of kombucha.

HEALTH FAQs

• What Is Kombucha? Raw, fermented, probiotic, and naturally carbonated organic tea
• Does Kombucha Have Healthy Properties? Full of amino acids, probiotics, antioxidants, glucuronic acid, B vitamins and much more
• What Are The Health Benefits? Detoxification, joint care, aids digestion and gut health and immune boosting
• Is Kombucha Dangerous? A healthy SCOBY that is made properly and drank periodically cannot be dangerous whatsoever
• Should I Drink or Sip It? It's advised to sip kombucha throughout the day, don't chug anything ever actually
• How Often Should I Consume It? Sipping adds constant aid to your GI for digestion

WHAT INGREDIENTS MAKE KOMBUCHA?

1) Organic green, black and/or white tea (4 bags)
2) SCOBY starter: Symbiotic Colony of Bacteria & Yeast often referred to as a "mushroom" or "mother"
3) One gallon glass jar for distilled water
4) Organic cane sugar for the kombucha to eat (1 cup)
5) Cheese cloth (cotton cloth) and rubber band
6) Wooden spoon clean to not disrupt the bacteria
7) Growler and/or glass jars for bottling

THE STEPS TO MAKE KOMBUCHA

Step 1: Boil approximately 12 cups of water and add to your glass jar.
Tips: Allow about 3+ inches empty space at the top for a Scoby and starter along with a cheese cloth to stay dry around the top

Step 2: Add four bags of organic tea (green, black and/or white) and allow to steep for at least two hours
Tips: Place the kombucha jar away from activity to not accidentally get dust or kitchen shwag into the jar while the tea steeps and begins to cool

Step 3: After two hours remove the tea bags and add 1 cup of organic cane sugar and mix thoroughly with your wooden spoon. Allow to cool for another two hours until near room temperature
Tips: Continue to keep your kombucha jar away from activity in your kitchen to avoid shwag entering the jar

Step 4: Add your SCOBY and starter kombucha to the top of the jar carefully and allow it to settle.
Tips: Occasionally I have added 1/2 cup or two of a room temperature kombucha to ensure it has enough starter bacteria brew

Step 5: Cover the top with a cheese cloth and a rubber band around the top diameter. Place in a dark ventilated area for approximately 10-14 days
Tips: Kombucha doesn't like the light. Sample your buch close to this time period for sweet and bitterness to your liking. I typically vary my buch in this time frame, but I prefer less sweet so go longer if needed to 14 days

Step 6: After 10-14 days bottle your buch in growler and/or jars. Strain your buch into bottles or just pour carefully with a funnel and seal. Keep these jars out of the refrigerator for 1-2 days for flavoring or more carbonation. Or simply placed new sealed bottles into the refrigerator to hault further fermentation
Tips: Keep your scoby and it's new baby in a jar as well for future brews and/or sharing with friends and family. Put the scoby and starter in the refrigerator and allow it to vent in a jar with hole or seran wrap

MORE  KOMBUCHA TIPS

• Why Should I Use A Wooden Spoon? Wood is a natural source whereas steel, or plastic can interfere or leech with the bacteria SCOBY 
• Can I Use Less Sugar? No. The recipe is standard and if you don't feed your scoby enough sugar it will not have the ingredient attributes to brew correctly
• Where Can I find A SCOBY? Seek and you shall find from a friend, local health food store and/or you can seek ways to create a scoby from a previous kombucha product, but it's more difficult
• How Often Should I Check My Kombucha? You can peek in to be sure the SCOBY at the top is growing into the diameter, but don't taste it for at least a week to allow it to ferment. Taste it regularly after that until you're ready via a wood spoon
• Do I Need To Flavor My Kombucha? Not really. I don't flavor since the natural taste is already yummy and fresh. But you could add herbs and/or other sugars after you bottle not during the main fermentation
• Should I Turn or Shake My Kombucha Bottle? Don't ever shake a bottle of kombucha as the carbonation will cause an explosive mess. Carefully turn the bottle slowly once or twice upside down to allow it to breathe

Watch All Kombucha Tips/Videos

• How To Make Kombucha/Kombucha Guide 
• Video: How To Make Kombucha
• Video: How To Bottle Kombucha

The First Gluten-Free Girl Scout Cookie Is Coming

The famous yet infamous Girl Scouts, who we love so much, but have been frustrated with for dozens of years due to their inability to introduce a gluten-free (gf) cookie has come through... They had been working closely with Celiac Spru Association (CSA) to introduce a pilot program for their chocolate chip shortbread cookie. It was made in a gluten-free facility and tested for <5ppm much better than the FDA regulation of <20ppm (because gluten-free products should contain as little gluten ppm traces as scientifically possibly.

What Is It?
The gluten-free chocolate chip shortbread cookie has no early photo releases, but it does sound enticing, why? It's made from many different ingredients than the typical unhealthy Girl Scout products that we feed our kids and families. Yes. I'm serious.

• No artificial flavors, colors, high fructose corn syrup, palm oil, hydrogenated oils
• Made with real chocolate chips and butter. 
• 5 oz resealable pouch with 12 pouches per case 

When Is It Available?
Starting in 2014 there will be 20 councils offering the gluten-free chocolate chip shortbread cookie. To review this pilot program and learn more go here.

Frequently Asked Questions (FAQ)

  Q. Are there GMO ingredients used?
  A. Yes (all girl scout cookies have GMOs)

  Q. What is the freshness and freeze by dates different with this gf cookie?
  A. Testing has not been fully determined so the shelf life is shorter and can be assumed that they use more natural ingredients compared others which require a shorter life span on the shelf.

  Q. Will it taste any better than the hundreds of other gf cookies on the market?
  A. Im guessing it won't be much better than a home made cookie, but we shall see.

  Q. What is the price?
  A. No announcement has been made, but let's compare it to a comparable oz product on the market and they're going to sell them above all current SKUs.

  Q. Are they Kosher?
  A. Circle UD Kosher certification. All major products get Kosher certified to maximize their consumer reach. Glad to see this was considered.

  Q. Will you support the Girl Scouts with their new gluten-free cookie?
  A. I will certainly support my friends and family who are troops in these pilot programs and sample the product and see if it's any good and check the ingredients in full.