Gluten-free Peach Cobbler from Ela Family Farms!

Next stop at the Farmer's market is Ela's Family Farms for fresh peaches, dried apples and Aaron's favorite, raspberry peach jam!  The lovely Jeni (pictured above on left) always greets us with a cheerful smile and samples of fresh-cut peaches or dried apples!  This week we picked up a bag of lucious tree-ripened peaches.  Aaron is anxiously awaiting me making gluten-free fresh peach cobbler (see recipe below) and I'll wake up in the morning, slice a fresh peach and pop a few slices raw into my mouth.  Or toss one or two into my morning smoothie!

One of my favorite year-round snacks from Ela Family Farms is their Apples Aplenty dried apples.  Hits the spot for a delicious healthy snack at bedtime with a cup of peppermint tea!  And I can get them at the local Whole Foods market year-round.  They also make a combo dried peaches and apples but my favorite is the Apples Aplenty sweet & tart apple combo.

So here's what you've all been waiting for!  My mouth watering low-glycemic gluten-free peach cobbler recipe!

PEACH MIXTURE:

• 10 whole peaches (peeled & sliced)
• ½ cup organic coconut palm sugar
  
• 1 tablespoon coconut flour or almond flour

COBBLER:

• 1 cup coconut flour or almond flour
• 2 teaspoons organic coconut palm sugar or raw organic cane sugar
• 1 teaspoon aluminum-free baking powder
• ¼ teaspoons xanthan gum
• ¼ teaspoons aluminum-free baking soda
• ¼ teaspoons REAL Sea salt
• ¼ cups organic butter or ghee
• ½ cups coconut milk (get the real stuff, not the low-fat version!)  I use Native Forest Organic Coconut Milk
• ½ teaspoons vanilla
• 2 Tablespoons melted organic butter or ghee
• 2 Tablespoons organic coconut palm sugar (or raw brown sugar also ok)

Gently combine sliced peaches with 1/2 cup coconut sugar and 1 tablespoon coconut/almond flour mix in a bowl. Pour peach mixture into a  8″ x 8″ baking dish (or deep pie plate) sprayed with organic olive oil.

For the cobbler, in a small bowl, whisk together flour mix, coconut palm sugar, xanthan gum, baking powder, baking soda and salt.  Using a pastry cutter, then your hands, cut in butter pieces until mixture resembles coarse cornmeal.  Combine coconut milk and vanilla together then pour into the flour mixture and gently stir until just combined.

Spoon batter over peaches in the pan, leaving some areas exposed. Drizzle melted butter over exposed areas and sprinkle the entire top with the organic palm sugar or raw brown sugar.

Set pan aside for 20-30 minutes while you preheat oven to 375 degrees.
Bake for 40-45 minutes or until top is browned and peaches are bubbly. Cool until just warm and serve topped with vanilla ice cream or for low-glycemic version, use coconut ice milk.

Now is the time when you are shooing your husband and the puppies out of the kitchen as then linger to smell the fresh baking cobbler and salivate with the delicious smell it creates :-)

DO share and enjoy!

Stay tuned for more recipes and more local favorites..
~Dr Jill

Fresh Lamb from Triple M Bar Ranch

First off I'd like to feature the folks at Triple M Bar Ranch, David & Mary (a.k.a "the lamb lady")   These lovely people were our first stop this weekend to pick of some fresh lamb pieces for stew.  My husband is the happy recipient of my cooking endeavors and swears that lamb makes the very BEST stew ever (see my recipe below)

Here's some great info from Mary, "the lamb lady"

"Triple M Bar Ranch lamb meat is all natural, which means we do not use growth hormones or antibiotics. Our meat is lean and a good source of protein, vitamin B12, niacin, zinc, selenium, in addition to iron and riboflavin.  Our meat has a unique, mild flavor due to the feed used to grow our lambs. They begin on grass pastures then go to melon and vegetable pastures, including cantaloupes, watermelons, tomatoes, chilies, peppers, onions, okra, and eggplant. The lambs also graze on crop stubble during winter months. The lambs are processed when they are less than 1-year old at a USDA-inspected facility in southern Colorado."

DR. JILL'S LAMB STEW

• 1 package lamb stew meat
• Fresh herbs - rosemary, basil, oregano
• Small bunch of grilling onions chopped into bite-size pieces
• Bag of new baby white or red potatoes, cut up into quarters 
• Fresh rainbow carrots from market, cut into bite-size pieces
• Fresh chopped parsley
• Fresh chopped or freeze dried garlic 1-2 TBSP
• REAL sea salt to taste
• 1-2 cups of water

 Place thawed lamb in bottom of crock pot, sprinkle fresh herbs (especially rosemary) directly onto lamb meat pieces and layer potatoes, carrots and fresh herbs.  Finally pour water on top of mixture and salt well.  Turn on HIGH heat setting for 1 hour and then LOW for 8-9 hours.

I served to Aaron with a slab of thick-sliced Canyon Bakehouse Caraway gluten-free bread and organic butter.... and now he thinks I'm the best wife ever!

Bon Appetit!

Boulder Farmer's Market Favorites!

Hey readers... please stay tuned!

This week I'll be blogging about some of my favorite venders and fresh produce at the Boulder Farmer's Market...  and encouraging YOU to support your local organic and sustainable farms.

I'll be featuring delicious recipes, insider tips to get the best produce, and introducing you to some of my favorite venders...

• Triple M Bar Ranch - Colorado grown lamb
• Aspen Moon Farm in Hygeine, CO
• Isabelle Farm in Layfayette, CO
•  Red Wagon Organic Farm in Longmont, CO
• Ela Family Farms in Hotchkiss, CO
• Rocky Mountain Salsa
• Silver Canyon Coffee

 And... if you don't want to miss any of the great recipes, just click "join" on the right to get email updates right to your inbox!

Ten Simple Rules to Healthy Grocery Shopping Habits!

Are you boggled by the confusing array of suggestions for a healthy diet?  Are you overwhelmed when shopping for your family and trying to feed them good food?  Well, here are ten simple rules when eating that may simplify your life!  Eating REAL, fresh food, will treat and even reverse many chronic illnesses.  Just take note and follow these simple steps to a healthy YOU!

1. Ideally eat only food without labels in your kitchen or foods that don’t come in a box, a package, or a can. There are labeled foods that are great, like sardines, artichoke hearts, or roasted red peppers, but you have to be very smart in reading the labels. TWO THINGS TO LOOK FOR:
   Where is the primary ingredient on the list? If the real food is at the end of the list and the sugar or salt is at the beginning, beware. The most abundant ingredient is listed first and the others are listed in descending order by weight.
2. If a food has a label it should have fewer than five ingredients.  Beware of food with health claims on the label. They are usually bad for you – think ”sports beverages.”  I recently saw a bag of deep-fried potato chips with the health claims “gluten-free, organic, no artificial ingredients, no sugar” and with fewer than 5 ingredients listed.  Sounds great, right?  But remember, cola is 100 percent fat-free and that doesn’t make it a health food.
3. If sugar (by any name, including organic cane juice, honey, agave, maple syrup, cane syrup, or molasses) is on the label, throw it out. There may be up to 33 teaspoons of sugar in the average bottle of ketchup. Same goes for white rice and white flour, which act just like sugar in the body. 
4. Throw out any food with high-fructose corn syrup on the label. It is a super sweet liquid sugar that takes no energy for the body to process. Some high-fructose corn syrup also contains mercury as a by-product of the manufacturing process. Many liquid calories, such as sodas, juices, and “sports” drinks, contain this metabolic poison. It always signals low quality or processed food.
5. Throw out any food with the word hydrogenated on the label. This is an indicator of trans fats, vegetable oils converted through a chemical process into margarine or shortening. They are good for keeping cookies on the shelf for long periods of time without going stale, but these fats have been proven to cause heart disease, diabetes, and cancer. New York City and most European counties have banned trans fats, and you should, too.
6. Throw out any highly refined cooking oils such as corn, soy, etc. Avoid toxic fats and fried foods.
7. Throw out any food with ingredients you can’t recognize, pronounce, or that are in Latin.
8. Throw out any foods with preservatives, additives, coloring or dyes, “natural flavorings,” or flavor enhancers such as MSG (monosodium glutamate).
9. Throw out food with artificial sweeteners of all kinds  (aspartame, Splenda, sucralose, and sugar alcohols—any word that ends with “ol” like xylitol, sorbitol). They make you hungrier, slow your metabolism, give you gas, and make you store belly fat.
10. If it came from the earth or a farmer’s field, not a food chemist’s lab, it’s safe to eat. As Michael Pollan says, if it was grown on a plant, not made in a plant, then you can keep it in your kitchen. If it is something your great grandmother wouldn’t recognize as food, throw it out (like a “lunchable” or go-gurt”).  Stay away from “food-like substances.”

References

Part II - Diagnosis and Treatment of Leaky Gut...

So now you've read all about leaky gut and may be wondering if you have it...

Food allergies, toxins, sugar, antibiotics, parasites and stress can wreak havoc with your gastrointestinal system, upsetting the balance in your intestine as well as allowing harmful substances
to enter the system. Gas, bloating, diarrhea, constipation or abdominal discomfort may be the first clue that something is wrong with the digestive tract, but did you know allergies
or even lack of energy and fatigue can often be traced to digestive problems as well?

Normally the gastrointestinal epithelium provides a semi-permeable barrier with allows nutrients to be absorbed while preventing larger molecules from crossing into the bloodstream.   When this lining becomes inflamed or damaged, then the barrier becomes "leaky".  The fallout results in larger, undigested food molecules and other “bad stuff” (yeast, toxins, and all other forms of waste) that your body normally doesn’t allow through, to flow freely into your bloodstream.

Common causes of increased intestinal hyperpermeability or "leaky gut":

1. Medications (NSAIDS) like ibuprofen and motrin
2. Microbial overgrowth or infection
3. Parasite infection
4. Fungal overgrowth (Candida)
5. Ingestion of allergenic foods
6. Maldigestion/malabsorption (pancreatic insufficieny or low HCl)
7. Radiation therapy or chemotherapy
8. Stress
9. Aging
10. IgA deficiency
11. Chronic alcohol intake
12. Excessive or strenuous exercise
13. Inflammatory bowel disease - Crohn's or Ulcerative colitis

The small and large intestines contains numerous dietary and bacterial products with toxic properties. These include v bacteria, bacterial cell wall particles, peptides, and bacterial antigens capable of inducing antibodies which may cross-react with human tissues.... when these antibodies react, they may form systemic immune complexes which can circulate and deposit in tissues far away from the gut.

Abnormalities of the gut lining barrier lead to increased uptake of inflammatory molecules and pathogenic bacteria. With inflammation & injury to the gut lininng, mucosal absorption of normally-excluded substances increases dramatically.  Intestinal inflammation enhances the uptake and distribution of potentially injurious bacteria and proteins .

"Leaky Gut" is seen in disorders such as:

• Inflammatory bowel disease (Crohn's & Colitis)
• Inflammatory joint disease
• Food allergy
• Celiac disease
• Rheumatoid arthritis 
• Ankylosing spondylitis
• Reiter’s syndrome
• Eczema & psoriasis
• Bipolar, depression and schizophrenia
• Allergies and asthma
• Autoimmune thyroiditis
• Multiple sclerosis
• Autoimmune liver & gallbladder disease

So how do we test for "Leaky Gut"?

Small molecules (glucose or mannitol) readily penetrate cells and passively diffuse through them. Larger molecules such as lactulose are  normally are normally not able to diffuse through the cell.  If the tight junctions between the cells are functioning properly, they will prevent the lactulose from leaking through.  The  Intestinal Permeability Test directly measures the ability these two sugar molecules—mannitol and lactulose—to permeate the intestinal mucosa.

Mannitol is readily absorbed and serves as a marker of transcellular uptake.   Lactulose is only slightly absorbed and serves as a marker for mucosal integrity (ability of those "tight junctions" to keep out the bad stuff)  The test is a 6 hour urine test that compares ratios of the two substances.

For more info:
Genova Diagnostics Intestinal Permeability Assessment
You will need to contact your functional medicine physician in order to order the test.


Now for some treatment options for this leaky gut!

Nutritional Support

1. Glutamine, an amino acid, has been shown to reverse intestinal mucosal damage from various insults. Glutamine is the principle fuel used by the upper intestinal tract to repair and heal.
2. Agents that stimulate protective mucus secretion may also help with the healing.  Some common ones I use are marshmallow root extract and deglycyrrhizinated licorice (DGL) extract.  
3. Probiotics are essential!  Lactobacillus casei, bifidobacter species, and saccromyces boulardii, a beneficial type of yeast are all important to restore gut health.
4. Fish oil can be very helpful in the treatment of intestinal inflammation by decreasing inflammatory prostaglandins.  EPA and DHA should be used in the range of 2-4gm daily
5. Quercetin functions as a natural mast cell stabilizer and decrease release of histmine which contributes to inflammation & injury.  To be effective, quercetin should be used in powder form and taken 3-6gm daily.
6. Vitamins A and D are critical to supporting secretory IgA function and restoring the mucosal immune system.  Ask your doctor for specific doses...

To Decrease Toxic Load:

1. Eliminate all known foods that you are sensitive to.  This can be determined through a comprehensive elimination diet or IgG/IgE food tests on the blood.
2. Avoid alcohol, NSAIDS (ibuprofen, motrin, alleve), and minimize other OTC medications.
3. Bentonite clay, a colloidal aluminum silicate, is a well-known intestinal adsorbent
   which absorbs numerous toxins, endotoxins and bacteria.  Its value in permeability alterations may result from lowering the toxin load in the lumen, thus facilitating repair.
4. HCI and digestive enzymes such as plant enzymes, pepsin and pancreatin might help to lessen the antigenic load or toxic molecules being presented on the intestinal lining.

Want more great content like this?  Sign up for my FREE Newsletter here!

Leaky Gut - The Syndrome Linked to Many Autoimmune Diseases...

"Leaky Gut" Syndrome

Hyperpermeability or "leaky gut" syndrome is the name given to a very common disorder in which the cells lining the intestines become "leaky" due to inflammation. The abnormally large spaces present between the cells of the gut wall allow the entry of toxic material into the bloodstream that would normally be eliminated.

The gut becomes leaky in the sense that bacteria, fungi, parasites, undigested protein, fat and toxic waste normally not absorbed into the bloodstream in the healthy state, pass through a damaged, hyperpermeable gut membrane. This can be verified by special gut permeability urine tests or microscopic examination of the lining of the intestinal wall.

Common Causes of Leaky Gut

• Infections - fungal overgrowth, parasitic infections
• Drugs like
• NSAIDS, chemotherapeutic agents
• Crohn's disease or Ulcerative Colitis
• Celiac disease
• Chronic alcoholism
• Strenuous exercise
• Food allergies

Leaky Gut and the Connection to Autoimmune Disease

Leaky gut syndrome is almost always associated with autoimmune disease. In fact, reversing symptoms of autoimmune disease depends on healing the lining of the gastrointestinal tract. Any other treatment is just symptom suppression. An autoimmune disease is defined as one in which the immune system makes antibodies against its own tissues. Diseases in this category include lupus, alopecia areata, rheumatoid arthritis, polymyalgia rheumatica, multiple sclerosis, fibromyalgia, chronic fatigue syndrome, Sjogren’s syndrome (dry eyes & dry mouth), vitiligo, thyroiditis, vasculitis, Crohn’s disease, ulcerative colitis, urticaria (hives), type 1 diabetes and Raynaud’s syndrome. Fortunately doctors are beginning to realize the essential role that the gut plays in these disease. Understanding the leaky gut phenomenon helps us see why allergies and autoimmune diseases develop and how to design therapies to restore intestinal integrity and reverse leaky gut.

Inflammation is a key trigger for leaky gut

Inflammation causes the spaces between the cells of the gut wall to become larger than usua. Then protein molecules are absorbed before they have a chance to be completely broken down. The immune system starts making antibodies against these larger molecules because it recognizes them as foreign, invading substances. Antibodies are made against these proteins derived from previously harmless foods. The immune system becomes hyperstimulated and over-reactive to substances that are not necessarily supposed to be dangerous.

Human tissues have proteins & antigens very similar to those on foods, bacteria, parasites, candida or fungi. The antibodies created by the leaky gut phenomenon against these antigens can get into various tissues and trigger an inflammatory reaction in that tissue when the corresponding food is consumed or the microbe is encountered. Autoantibodies are thus created and inflammation becomes chronic. If this inflammation occurs in a joint, autoimmune arthritis (rheumatoid arthritis) develops. If it occurs in the brain, myalgic encephalomyelitis (chronic fatigue syndrome) may be the result. If it occurs in the blood vessels, vasculitis (inflammation of the blood vessels) is the resulting autoimmune problem... and so on.

If the antibodies end up attacking the lining of the gut itself, the result may be colitis or Crohn’s disease. If it occurs in the lungs, asthma is triggered on a delayed basis every time the individual consumes the food which triggered the production of the antibodies in the first place. It is easy to see that practically any organ or body tissue can become affected by food allergies created by the leaky gut. Because the foods can trigger delayed reactions, it can often be very hard to pinpoint the triggering entity.

 
Leaky gut may cause increase risk of infection and sensitivity to environmental chemicals

This ongoing inflammation also damages the protective coating of antibodies normally present in a healthy gut called IgA. Since IgA helps us ward off infections we become less resistant to viruses, bacteria, parasites and candida. These microbes are then able to invade the bloodstream and colonize almost any body tissue or organ. In the clinic we often find patients with leaky gut or autoimmune disease also have microbial infections ongoing in the gut.

Not only can leaky gut create food allergies as the proteins we consume are activating antibodies, but the microbes in the gut can cross over into the blood stream creating a toxic burden that overwhelms the liver's ability to detoxify. Often in severe cases of leaky gut, patients will develop sensitivities to perfume, cigarette smoke or other environmental chemicals. Common complaints are also "brain fog", confusion, poor focus/concentration, or memory loss.

Leaky gut also causes malabsorption and nutritional deficiencies

Finally, leaky gut may contribute to a long list of mineral deficiencies because of the ongoing inflammation and damage to carrier proteins. The most common are iron deficiency, vitamin B12 deficiency, magnesium deficiency which can lead to fatigue, neuropathies or muscle pain. Zinc deficiency due to malabsorption can result in hair loss or baldness as occurs in alopecia areata. Copper deficiency can occur in an identical way leading to high blood cholesterol levels and osteoarthritis. Further, bone problems develop as a result of the malabsorption of calcium, boron, silicon and manganese.

Part II - Diagnosis and Treatment of Leaky Gut...

Want more great content like this?  Sign up for my FREE Newsletter here!

Yummy Gluten-free, Grain-free Breakfast Bars!

GLUTEN-FREE, GRAIN-FREE BREAKFAST BARS

• 1 ¼ cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• ¼ cup grapeseed oil
• 1/8 cup pure molasses 
• 1/8 cup of pure organic maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ cup unsweetened shredded coconut
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup almond slivers
• ¼ cup of crushed pecans
• ¼ cup of crushed walnuts
• ¼ cup of chia seeds
• ¼ cup raisins or dried cranberries

1. In a small bowl, combine almond flour, salt and baking soda
2. In a large bowl, combine grapeseed oil, molasses, maple syrup, & vanilla
3. Stir dry ingredients into wet
4. Mix in coconut, seeds, nuts, chia & dried fruit
5. Grease an 8x8 inch glass or ceramic baking dish with grapeseed oil
6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
7. Bake at 350° for 20-25 minutes
8. Serve!  If bars seem to crumble easily, you can add slightly more oil & molasses.  I just cool and keep bars in the fridge and they stay together just fine.

Makes 12-16 bars

Modified recipe from Elena's Pantry ....http://www.elanaspantry.com/