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Gluten-Free Flour Tortillas

July 9, 2013 by Carey Jane Clark

 photo 9c2d3d39-9e5d-4351-b060-d6251ee13eaa_zpseda17cd5.jpgI’m very excited to share this new recipe because this one has changed our lives. Sounds a bit dramatic, I know, but imagine going two years without a wrap or a tortilla!

Okay, maybe it’s still a bit dramatic, but we’re pretty excited over this, nonetheless.

The big secret was that I finally found a great all-purpose gluten-free blend that’s easily attainable for me here in China. There are really just four chief ingredients to this flour blend, and that in itself has opened up several possibilities for us: pita bread, sourdough bread (next on my list to try), really good pizza crust…

But for now, tortillas.

First, before I go any further, is the all-important :

  • 2 c. brown rice flour
  • 2 c. Sorghum flour
  • 1 c. potato starch (I used sweet potato starch in a pinch)
  • 1 c. tapioca starch (substitute arrowroot flour if you can. We can’t buy that here.)

And now, the tortillas:

  • 2 c. gluten-free all purpose flour
  • 2 tsp. xanthan gum or guar gum
  • 1 tsp. gluten-free baking powder
  • 2 tsp. honey
  • 1 tsp. salt
  • 1 c. warm water
  1. Combine dry ingredients in a large mixing bowl and mix thoroughly. 
  2. Add the cup of warm water to the bowl and mix the dry ingredients into the water until it reaches an even mixture.
  3. Divide dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.
  4. Roll dough ball into a roughly circular shape and make as thin as possible, using buckwheat flour on working surface.
  5. Throw the tortilla onto a hot griddle and let it cook approximately 1-2 minutes or until it has started puffing up and the bottom side is developing browning slightly. Flip the tortilla and cook the other side until toasty.
  6. Repeat.
  7. Serve warm with your favorite filling.

These tortillas hold up very well. They bend! They wrap! They’re wonderful. They do less well when they’ve been frozen, which we tried, and may not do again, although it was wonderful to have a supply to pull out of the freezer and use.

We have been using them for fajitas which I’ve been whipping up with black beans, garlic, red onion, zucchini, corn, red peppers, chili powder, chipotle powder and oregano, with a little cashew “sour cream,” salsa and fresh cilantro on top.

Oh dear, I’m drooling. ;)

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Natural Approaches to Managing ADHD

July 1, 2013 by Carey Jane Clark

Some of the “hard places” I’ve faced in my journey were when my children were small. I’m certainly not beyond those hard places—we’ve added a foster daughter to the mix! But one difficult period invovled a child diagnosed with ADHD.

Before I was a parent, I taught a group of children every week. In that class was one young boy who had been diagnosed as ADHD and who was on Ritalin. In those days, I would have reacted with some outrage at that idea and insisted that there was no such thing as ADHD, and that parents were copping out to allow their children to be labelled with that diagnosis. Especially when managing medications were involved, I would have insisted that all the child needed was some parenting with backbone.

And I would have been wrong.

When my second child was born, I knew something was different. She rarely slept. She was easily overstimulated. She had a hard time settling down. I had to remove the mobile from her crib because she’d stare at it for such a long time, she wouldn’t be able to get to sleep. After the mobile was gone, she lay there picking with her tiny fingers at the little flower pattern on the crib bumpers.

There were other issues, like the fact that she seemed to get sick so much, but it was hard to put a finger on what was wrong, until during homeschool, we began doing Kindergarten math and phonics with Explode the Code Online. Math facts she knew well and would race through one day, the next day she simply couldn’t recall. And I found myself spending 80-90% of my time trying to keep her on task and only 10-20% actually educating her.

The problem showed up most clearly when she did Explode the Code Online. While my son’s progress showed a steady upward climb, my daughter’s showed an erratic pattern that demonstrated the same kinds of problems as she was encountering with math—mastery one day, failure the next. It was a frustrating and discouraging time.

Explode the Code Screen
 

Some time later, I was having a conversation with someone from our church. She and her husband had adopted more than one special needs child through international adoptions. I asked her, “How did you know you were ready for that kind of commitment?” She referred to her firstborn and said, “We had already dealt with my son’s autism.” I was astonished. I had no idea he was autistic!

Then she told me something else I’d never heard before: ADD and ADHD were on the autism spectrum, meaning whatever therapies were helpful for one had the potential to help the other.

She shared the therapies she’d used to help her son function at such a high level. The thing she was most convinced had been helpful for him was something she called enzyme therapy.

Soon afterward, we began enzyme therapy with our daughter. The change was almost instant and very dramatic. The first thing we noticed was she stopped getting sick all the time. This was huge. During our first six months in China, she had been sick most of the time!

We also noticed some notable changes in her behavior, but the big proof was in her Explode the Code results. Instead of the erratic pattern, we saw a steady upward graph. She was learning!

We have employed some other strategies as well. Here are some things that we have found helpful for her:

  • hands-on learning
  • building up the attention span with lots of cuddle and read-to-me time
  • drawing – this has been very therapeutic for her
  • playing with modeling clay (She seems to need to do something with her hands. This has given her an incredible outlet.)
  • a gluten-free diet

People who meet my daughter today rarely guess she was diagnosed with ADHD. She’s thriving and very intelligent. We rarely deal with attention or focus issues anymore, and I try to listen to her about the things that contribute to a difficulty in focusing (like lack of regular routine or a cluttered workspace).

I hope this post offers families dealing with these issues some hope. What have you done in your home to manage symptoms of ADHD?

Tomato, Lentil and Spinach Soup

June 11, 2013 by Carey Jane Clark

It rained today. When you get around primarily by public transportation, that can be a messy affair. By the end of the day, despite the fact that it had been hot and balmy the last two days, a cool breeze had moved in.

On the way home on the bus, the television at the front of the bus had some kind of food show with pictures of meat, meat, and more meat. It’s been about a month and a half since we’ve eaten any meat, and I have to say, it looked appealing.

I also had no plan for dinner.

But it felt like a soup kind of day. So on the bus, I formulated a plan. I knew somewhere I had a recipe for a soup with lentils. So I went to the market and picked out a few ingredients. But when I returned home, I couldn’t put my finger on that recipe.

So I made one up. It turned out to be the perfect hearty soup for a rainy day. And DELICIOUS! (Five stars from all the kids as well.)

Here it is:

Ingredients

  • 2 tbsp coconut oil
  • 1/2 medium red onion, sliced
  • 3-4 cloves of garlic, smashed
  • 1 stalk of celery, sliced thin
  • 6-8 tomatoes, chopped
  • 1 19-ounce can lentils (I used 1 cup dry and pre-cooked them)
  • 2 cups vegetable broth
  • bunch spinach
  • 1 tsp garam masala
  • 1/2 tsp yellow curry
  • salt and pepper to taste
  • chopped fresh cilantro to garnish

Directions

  1. Heat coconut oil in a saucepan and saute onion, garlic and celery until tender.
  2. Add spices and heat until fragrant (I actually added mine at the end, because I still hadn’t quite decided how to flavor the soup. Still delicious.)
  3. Add chopped tomatoes, and continue to cook about 5 minutes.
  4. Add broth. Allow to simmer until all the vegetables are tender.
  5. Add spinach, salt and pepper to taste. Heat through and garnish with freshly chopped cilantro. Enjoy!
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Yummy Vegan (and GF) Muffins

June 4, 2013 by Carey Jane Clark

I mentioned last week that our family has eliminated meat, dairy and eggs from our diet. I have been dabbling in this kind of diet for a while now, trying to add more vegetarian choices to our meals, then became convinced of the need to eliminate dairy and eggs altogether as well, but one of the reasons I stalled was the inevitable learning curve of a dietary change. Having switched to a gluten-free lifestyle in the last couple of years, I’m already a serious recipe tweaker. Now there are more tweaks.

However, I ordered a few cookbooks to help me through the transition, and things have been going smoother than I had anticipated.

One of my big kitchen challenges is breakfast. It has always seemed as though my kids were hard to please at breakfast time. Two would really enjoy something and the other one would hate it. And having now eliminated several options, I was not sure how this would work.

However, I’ve managed to find a number of breakfast selections THAT EVERYONE LIKES (!) so that I now have seven breakfast selections–one for each day of the week–that everyone is happy to eat. You have no idea what a breakthrough this is for me!

Here is just one of the delicious breakfast choices:

rice-millet-muffins

Rice/Millet Blender Muffins

yield 12 muffins (I actually made 21 smaller muffins from this recipe)

  • 1-1/2 cups long grain brown rice
  • 1/2 cup millet
  • 1-1/2 cups water

Soak the above ingredients overnight. This begins the germination process, breaks down phytic acid, which inhibits nutrient absorption, and makes the grain much easier to blend. It also makes for fluffier muffins.)

  • 1 apple, cored and cut into chunks
  • 1 tsp Himalayan pink salt
  • 2-4 Tbsp extra virgin olive oil
  • 1-3 Tbsp honey

Blend thoroughly until grain is only slightly gritty.

Add 1 Tbsp baking powder (aluminum free) at the end and blend just until mixed.

Variations: Substitute (non GMO) corn for millet in equal proportions. Substitute one or two ripe bananas in place of the apple. Add cocoa powder or sweetened chocolate chips. Add chopped nuts.

We made this recipe with apple the first time, then tried with banana and chocolate chips. Truly delicious both ways! My kids declared it their favorite muffin recipe (and I have some good ones)! I couldn’t be more thrilled.

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