- Gluten Sensitive?
- Trialing a Gluten Free Diet?
This workshop is for anyone who is experimenting with a gluten free diet.
April 11, 2015 – 1 pm to 4 pm $49
We will cover superfoods to include and how to translate them into a delicious and nourishing pizza!
- Mini Food As Medicine Lecture on The Super Gluten Free Pseudograin
- Hands on Cooking Class: Make Your Own Gluten Free Pizza
- Q&A With Selena Devries, Celiac Dietitian and Founder of Healthbean
There are very limited spots available. So, if you would like to join us, please reserve as early as possible.
You can register via Selena at 778-990-6047 or via Eventbrite:
Selena Devries, RD, CLT
Integrative Registered Dietitian
Don’t forget , this Thursday night, February 26, 2015 we have our Kelowna Celiac and Gluten Intolerant Wellness Hour with Mary Hicks, our Dietitian.
Topic :Nutrition and celiac disease.
When: 7-8 pm
Where: Interior Health, Capri Centre Mall, Kelowna,118 – 1835 Gordon Drive, Room 3,
Free to CCA members, $2 donation for non-members. It’s 7 pm to 8 pm at the Capri Health Centre (118 – 1835 Gordon Drive) meeting room three with parking available at the back by Capri insurance.
Contact Mary Hicks 250-717-3639 for more information.
I want to thank each and every one of you who took the time to fill out our CCA membership survey. Roughly 25% of CCA members took part – an astounding number! The Board of Directors sincerely appreciates your input and looks forward to analyzing the results in detail. As we move forward with strategic planning for our association, having such valuable feedback on hand will be of great help. The board will be spending a significant amount of our upcoming meeting looking at ways to better meet the needs of our members.
We are pleased to announce that the CCA’s Manitoba Chapter is hosting the Gluten-Free Information Forum on June 6, 2015. The CCA is going to add our annual general meeting and meeting with chapter leaders around the forum. World-renowned celiac disease researcher Dr. Stefano Guandalini of the University of Chicago will be speaking and he will be joined by numerous other expert speakers. There will also be a large gluten-free food exhibition. For full information, check the Manitoba Chapter website Early Bird registration for members is available for $75.00 until April 15th.
Finally, here is a friendly reminder that the CCA is looking for new members to serve on our volunteer board of directors for the year starting July 1, 2015. If you have experience in governance, awareness, education, or advocacy, and believe strongly in the mission and vision of the CCA, we would love to hear from you! If interested, please contact the CCA board secretary.
Although this wish comes a bit late, I hope that 2015 will be a great year for the CCA and for you and your family!
Ann Paterson (Annie) of Kelowna, BC passed away February 3rd, 2015, at the age of 79 years. Survived by her husband Jim of 59 years, Ann will be deeply missed by her family, children Gordon (Julie-Clare), Carol (Rick), Jimmy, Heather (Michael) and grandchildren Alexander, Mathew, Brittany, Cory, Anna, Finlay, Freya, Hannah, Landon, great grandchild Frank and brother Bill Woiken, many nieces, nephews, cousins and friends.
Ann graduated from K.S.S. and started her accounting career with McGavins Bakery in Kelowna. Moving on to Coquitlam, Ann worked for Kelly Douglas in Burnaby and then moved to Port Coquitlam where she worked for Kennametal Inc. – Macro Division for 33 years. Returning back to Kelowna for retirement, Ann took on many activities, treasurer of the Celiac Chapter of Kelowna, bridge, lawn bowling, golf and walking.
Thank you to the doctors and nurses of Kelowna General Hospital, 6th West for their extraordinary care.
A celebration of life will be held at Springfield Funeral Home, 2020 Springfield Road, Kelowna, BC, on Saturday February 21st, at 4:00pm.
In lieu of flowers donations can be made to the Kelowna Celiac or the Heart and Stroke Foundation of B.C. and Yukon, will be gratefully received.
“Ann you touched so many lives with your gentle, kind ways. You will forever be in our hearts”
by Sue Newell
For someone with celiac disease, a food allergy or a food sensitivity, a holiday built around parties and food can be a real-life nightmare. There are so many unknowns: Can I eat that? Did she use the ingredient brands I asked? Were those vegetables cut on the same board used for the bread? How many people have dragged something with gluten through that dip? What do I do – he put my gluten-free crackers on the same plate as the rest of the crackers? What do I say to Aunt Mary who just offered me her special Fluffernutter Cookies?
If you try to make everything perfect, odds are you will have a meltdown long before Christmas dinner and will want to hide in a closet until it is all over.
So here is my suggestion: figure out what things are the most important to you, and let everything just happen. I’m not suggesting that you don’t pay attention to what you are eating; I’m suggesting you make sure you have something tasty to eat at those events, but don’t fret if it is not the same as everyone else. Bring you own food if you need to, but spend a minimal amount of energy fussing about it. If someone asks about it, say “I cannot eat wheat, rye and barley and I brought my own food so I could spend time with everyone, rather than worrying about safe food.” If that isn’t enough for them, too bad; don’t argue, start a conversation with someone else.
For the important things, find the key elements and make sure they work for you. One of our Facebook members mentioned that everyone in the family gets to eat their favourite cereal on Christmas morning, even the sugary-sweet ones that are not on the table through the year. She knew that Chex wasn’t going to do it for her, so she asked for suggestions from the group. Forty responses later, she had a long list to consider including some with no nutritional value (the exact definition of a Christmas treat!). In my family, I missed having scones for Christmas lunch, but a batch of gluten-free biscuits (Nova Scotia style) satisfied my needs and gave another option to the other people at the table.
If a turkey dinner is not complete without stuffing, focus your energy on making sure there is safe stuffing (and an un-stuffed turkey) and don’t worry about the rolls and vegetable casserole with those little crunchy onions on them. If your absolutely favourite square or cookie is available, does it really matter that there is a plate of cookies you cannot eat?
This probably requires some thinking on your part, and the first time you take your own food to a party, you will be very nervous, but press through and I bet you will realize that it wasn’t so bad after all.
I know it isn’t easy, especially if it is your child who needs the gluten-free food. Make sure you discuss the situation in advance so your child knows what is going to happen and that his or her food is going to be safe. Keep an eye out that they are not being pressured to eat something that is not safe by well-meaning relatives.
Depending on the type of party, it is probably worth speaking with the host before you arrive to let them know what you will be doing. This is especially important for events planned around a menu. Be clear and be firm – you are not trying to insult them, this is what you need to do to keep healthy.
Christmas Treats and Treasures
Some of these recipes may require a few clicks to find the instructions and when you see “oats” mentally substitute it with “pure uncontaminated oats”, but with 92 choices, at least one should call your name. I want to make the Chocolate Peppermint Meringue Christmas Trees.
Christmas is often a time for making special ornaments with your children or grandchildren. some craft materials may contain gluten but you can make ornaments from cinnamon and applesauce, or salt, water and cornstarch, or even cornstarch and baking soda with some glitter thrown in for effect.
Editor’s note: Kelowna local Nicole Knegt appears immediately after the 92 second introduction above.
Snail-mailing a large piece of cardboard in the shape of a slice of bread to a company you’d like to work with isn’t your typical business strategy.
“It was a gutsy move,” said Matthew Knegt of Kelowna, B.C., co-founder of Four Spoons Bakery, a micro bakery specializing in gluten-free, dairy-free, soy-free and nut-free goods.
Knegt, 30, and his wife Nicole sent the laser-cut two-by-one-and-a-half-foot cardboard toast with a bite mark to world-renowned food guru Jamie Oliver’s production company on a whim, in hopes of being featured on his award-winning YouTube cooking channel, Jamie’s Food Tube.
Engraved on the bread-shaped cardboard was the message, “Gluten-free bread can taste like cardboard. A special-diets Food Tube channel could help change this.” The Knegts included a link to a custom portfolio website which invited Oliver to consider partnering with them to bring delicious gluten and allergen-friendly recipes to the world.
Oliver launched a search last month for foodie talent among the world’s greatest entrepreneurial chefs, cooks and artisans. This “fresh talent” will be uploaded to his Food Tube channel, where views and “thumbs-up” votes will help determine who is given the opportunity to work with his network.
In a recent video, Oliver explains his new Fresh Talent Playlist: “We want to find the best people from around the world and get it up on Food Tube so we can share it with everyone.”
Since its kickoff in January 2013, Jamie’s Food Tube has become a cooking show and online recipe resource for the masses. It is the largest foodie community in Europe and boasts 1 million plus subscribers.
The Knegts shot a video featuring a gluten-free and dairy-free adaptation of Jamie’s chocolate profiterole (cream puff) recipe from his most recent cookbook, Comfort Food. When Oliver’s team uploaded it to Jamie’s Food Tube, they dubbed Nicole as “the Canadian queen of gluten free baking.”
Nicole’s knack for tweaking run-of-the-mill recipes into glorious allergen-friendly deliciousness could be a game changer in the foodie world and for countless people worldwide who have dietary restrictions.
Nicole is anaphylactic to all dairy and is also sensitive to gluten, yeast, and a number of other foods. Matthew also has a number of sensitivities to various foods.
“We felt there was a niche for a food channel that caters to those of us who live with allergies, celiac disease, and other food sensitivities,” said Knegt.
The Canadian couple recently closed Four Spoons Bakery to focus on creating an online educational resource, fourspoonsglutenfreerecipes.com, for individuals with celiac disease, gluten sensitivity and food allergies. They also launched a YouTube cooking channel in September.
The Knegt’s chocolate profiterole video is featured alongside eight fellow Food Tube fresh talent competitors, who have already earned considerable recognition within the food industry as MasterChef champions, TV chefs, authors and food writers. Seven are London-based and one is from Dublin.
“We are beyond thrilled,” Nicole said. “Please watch the video and give us a thumbs up! We hope to make Canada proud and to be able to provide high-quality gluten-free and allergen-friendly recipes.”
The Knegt’s video can be viewed by clicking here.
Three live webcams and X10 technology allows web surfers to not only view the live action, but also *control* 20,000+ lights … plus inflate/deflate the giant 15′ Santa Balloon, Santa on Skis, in a Helicopter, and flying a Plane … along with Elmo, Frosty Family, SpongeBob SquarePants, and the Homer Simpson Santa – D’OH!
The website is totally free (and totally fun) but also raises awareness and funds for charity via optional/voluntary donations – over $80,000 for the Center for Celiac Research. I’ve supported this world-class research organization for almost a decade and even though I found out last year that the original Celiac Diagnosis of my kids was a false positive (Email me for more details – nutshell summary is medical science is “hard” so not always 100% correct), I’m still helping them raise awareness and supporting research for an eventual cure.
For over a decade, Alek’s Controllable Christmas Lights have been an online festive holiday tradition for millions of Internet users world-wide … here’s an entertaining snippet of just some of the media attention. See how the Christmas Display has evolved from 1999 to present … and follow along this year on the Christmas Blog.
There are a myriad of hilarious stories through the years … most notably from 2002-2004 when the technology wasn’t quite there yet so I had to do a simulation – finally had to reveal as it got outa hand. There were many “challenges” doing it for real such as getting reliable wireless connectivity to the webcam at the neighbor’s house, replacing burnt out lights (one goes out, they all go out darnit!), squirrels chewing through the wires, water causing the GFCI’s to trip, swapping X10 Super Sockets in the power panel (often during sub-zero temperatures), dealing with 70+ MPH winds (the greatest enemy of holiday displays is winds), scouring garage and post-holiday 50-75% off sales for lights/decorations/inflatables, dealing with the media (they can be a PIA at times … but I did enjoy the Heli ride!), the occasional knucklehead on the Internet (more than balanced out by the 99.9% of folks who loved the interactive display), and having my family “put up” with my craziness – “Alek I need to drive out of the garage – can you please move Homer Simpson?” – D’OH! ;-)
It’s been a fun run … with the best part being the countless messages from people saying it has brought some joy into their lives. But it’s time to “retire” and wanted to finish “bright” in 2014.
A special thanks to my Mom who flies out most Thanksgivings to help me setup – that’s her in the last picture with the “Elmo Santa” she put together out of (literally) parts from Goodwill. And a Happy (decade) Birthday to my wonderful wife Wendy.
Merry Christmas and HO-HO-HO!