Yes--I've returned to Eretz Yisrael! I was, as always, very excited to get back, but also VERY nervous about being gluten-free. My conversational Hebrew is fine, but my reading skills are much slower. So far, I've had to rely on five things to keep me gluten-safe:
1) Using products that have English labeling.
2) Eating raw fruits, vegetables, and nuts.
3) The kindness (and Hebrew skills) of strangers. Yesterday, when I was at the store Anais, I was trying to figure out if a product was gluten-free, and was talking to the clerk. An Anglo, who said that his father was a Celiac, happened to be in the store and helped me read the ingredients.
4) Just saying "NO" unless I'm absolutely sure what is in an ingredient.
5) Asking LOTS of questions, and if I don't feel 100% comfortable eating something, I don't eat it.
Fortunately, I've found out a few things in Jerusalem:
-Yes, gluten-free products ARE harder to find--but you can find them at Anais and Zimrah (both of which carry non-kosher products, so watch out!) and Mr. Zol, which features OK-certified gf "pastas."
So far, I haven't seen quinoa (where is it hiding?), but I'm posting this recipe anyways (from Ynet):
Studies have shown that quinoa as part of a healthy way of eating can significantly lower your risk of cardiovascular disease, obesity and type 2 diabetes, and helps with digestion and migraine headaches. It is not only beneficial for adults, but for children and infants as well. It is gluten free and can help reduce the risk of childhood asthma.
The best way to cook quinoa is to treat it like rice: For each cup of grain add two cups of water or stock. Plain or with the addition of any vegetable or seasoning, quinoa is a lovely complement to any meal.
• 1 cup quinoa
• 1 1/2 cups water
• 1 teaspoon coarse salt
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
• 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
Method:
Heat a saucepan, over medium high and lightly toast the quinoa stirring it constantly until almost dry. Once it is toasted, add the water, ½ teaspoon of salt and bring to a boil. Cover with a tight fitting lid and reduce heat to low simmering the quinoa for about 15 minutes, or until the water is absorbed.
Meanwhile in a large bowl, combine: olive oil, lemon juice, remaining salt, parsley, and mint. Add in the tomatoes, cucumber, and green onion. Mix in the cooled quinoa combining well, taste to adjust seasoning and refrigerate at least one hour before serving, or overnight. The longer this salad marinates the better it becomes.
Serves: 4-6
• 2 tbsp. olive or canola oil
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 cups quinoa, rinsed
• 4 cups chicken broth or water plus 2 tablespoons chicken soup powder
• Kosher salt & freshly ground pepper to taste
• 2 tablespoons finely chopped parsley
Method:
Heat olive oil in a saucepan over medium-high heat. Add onion and cook until it begins to turn golden, about 5 minutes. Add bell pepper and sauté for 2 minutes. Add quinoa and toast well. Add broth, season with salt and pepper and bring to a boil. Reduce heat to medium-low and cook covered for about 20 minutes, or until liquid is absorbed. Add parsley and taste to adjust seasoning.
Serves: 6
Contact Margie at margieskitchen@gmail.com
http://www.ynetnews.com/articles/0,7340,L-3889570,00.html
1) Using products that have English labeling.
2) Eating raw fruits, vegetables, and nuts.
3) The kindness (and Hebrew skills) of strangers. Yesterday, when I was at the store Anais, I was trying to figure out if a product was gluten-free, and was talking to the clerk. An Anglo, who said that his father was a Celiac, happened to be in the store and helped me read the ingredients.
4) Just saying "NO" unless I'm absolutely sure what is in an ingredient.
5) Asking LOTS of questions, and if I don't feel 100% comfortable eating something, I don't eat it.
Fortunately, I've found out a few things in Jerusalem:
-Yes, gluten-free products ARE harder to find--but you can find them at Anais and Zimrah (both of which carry non-kosher products, so watch out!) and Mr. Zol, which features OK-certified gf "pastas."
So far, I haven't seen quinoa (where is it hiding?), but I'm posting this recipe anyways (from Ynet):
Quinoa: The perfect super food!
Plain or with an addition of any vegetable or seasoning, this South American grain is a lovely complement to any meal
| A delicious South American grain has recently been rediscovered. It contains ‘More Protein’ than any other grain with excellent health benefits. Do you need any more reasons to try this perfect super food? I was recently introduced to this wonderful gluten-free grain by my co-chef instructor, Ellen Grossman, while teaching a class for Passover. I was very impressed by its flavor, versatility and especially its nutritional value. |
The best way to cook quinoa is to treat it like rice: For each cup of grain add two cups of water or stock. Plain or with the addition of any vegetable or seasoning, quinoa is a lovely complement to any meal.
Quinoa tabouleh
Ingredients:• 1 cup quinoa
• 1 1/2 cups water
• 1 teaspoon coarse salt
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
• 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
Method:
Heat a saucepan, over medium high and lightly toast the quinoa stirring it constantly until almost dry. Once it is toasted, add the water, ½ teaspoon of salt and bring to a boil. Cover with a tight fitting lid and reduce heat to low simmering the quinoa for about 15 minutes, or until the water is absorbed.
Meanwhile in a large bowl, combine: olive oil, lemon juice, remaining salt, parsley, and mint. Add in the tomatoes, cucumber, and green onion. Mix in the cooled quinoa combining well, taste to adjust seasoning and refrigerate at least one hour before serving, or overnight. The longer this salad marinates the better it becomes.
Serves: 4-6
Quinoa pilaf with red bell pepper
Ingredients:• 2 tbsp. olive or canola oil
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 cups quinoa, rinsed
• 4 cups chicken broth or water plus 2 tablespoons chicken soup powder
• Kosher salt & freshly ground pepper to taste
• 2 tablespoons finely chopped parsley
Heat olive oil in a saucepan over medium-high heat. Add onion and cook until it begins to turn golden, about 5 minutes. Add bell pepper and sauté for 2 minutes. Add quinoa and toast well. Add broth, season with salt and pepper and bring to a boil. Reduce heat to medium-low and cook covered for about 20 minutes, or until liquid is absorbed. Add parsley and taste to adjust seasoning.
Serves: 6
Contact Margie at margieskitchen@gmail.com
http://www.ynetnews.com/articles/0,7340,L-3889570,00.html
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