Restaurant Tip!

Last night we stopped at Carrabba's restaurant in Manchester based on a list established by GIG (gluten intolerance group). For those folks who are able to eat anything- there are lots and lots of choices and there is a separate menu that is gluten free. We enjoyed it- nothing gourmet, but a good place to stop for a quick meal- especially when you have a young guest- we had Myles with us. I am usually very apprehensive and will only eat at a few select places- but I am glad that I gave it a try. Clearly, they understood the gluten free options and I did not get sick from cross contamination as I have at so many other places. Anyways- good recommendation for those who need it!

Construction has begun!

Finally! The workers arrived yesterday and started to frame the walls- yeah!!!! As you can see, Myles is very interested in this process- he's sure to be a good little helper. People have been stopping by, asking questions- wondering what exactly is "Nature's Grocer"? Now we're hoping that we may be able to do a little painting when the Thanksgiving crew arrives- hope some of you will be up for it!

Nauture's Grocer is coming soon....

Here's the banner that we hung up at the store front weeks ago- and now we're waiting for the construction to begin. Meanwhile we are behind the scenes leaving flyer's and providing goodies to a preschool family night and to a "No Rules" art show down at Jennie's. Response has been very positive- people can't wait to have a natural foods store this side of the river. At this point, we are thinking we will open in mid- January. Meantime I am looking through catalogues, talking to vendors and searching out locals who have a good product to sell. So far we have on board South Main Soaps and honey from Tolland. That part of the store I would like to continue to grow. I also plan to keep this updated as progress moves along. "Till then....

It's been awhile.....

I haven't posted in a long time... and my daughter Alison made me feel guilty the other day when she mentioned that I have become like the anti- blogger. I just didn't think I had a whole lot to say... yet. We are still working on the plans for our store, still negotiating the lease, still waiting to see if the name we have chosen can be used via a tradmark search- and it goes on and on! I can't wait to come on this site and simply say- we are on our way! On a very positive note, everyone I have talked to about this concept is really excited. We need this in our area- and apparently many others feel that way too. So- I will continue to update and hopefully sooner than later. In the meantime, please send good thoughts our way and who knows? I may have some news soon!

Peanut Sauce!

We spent the weekend with great friends- in preparation for Kate Emma's shower. Saturday nite dinner I wanted to do a chicken satay- but peanut sauce is always a problem for me since I can't eat soy and it usually has soy sauce- which also contains wheat. Well- finally- I hit upon the right combo and everyone liked it. So- here it is:

Peanut Sauce- Spicy


1/2 cup peanut butter (creamy- use a good, natural brand)
1/4 cup organic chicken broth (vegetable broth could be used here as well)
3 Tablespoons of Worcestershire sauce
1/2 teaspoon chili flakes
1 1/2 tablespoons of brown sugar
1 1/2 tablespoons of minced ginger- or powdered ginger- 1 teaspoon
1-2 tablespoons organic tomato paste
2 tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon red curry paste
1 shallot - peeled and chopped
water, to thin out as needed (or use more broth)

Mix all ingredients together and store in the fridge. You can make the sauce ahead of time and keep for up to 4 days.

I just might name this one for Kate Emma- it's that good!

Sunday morning pancakes!

I love Sunday mornings- the New York Times and our local Sunday paper- just reading away and relaxing during breakfast. Normally I don't look at breakfast as the most relaxing meal- usually because my breakfast tends to be redundant- day after day. But... this time I had real, live pancakes- and they tasted like the real thing. Use good maple syrup and you truly will not know the difference. Here's the recipe:

Pancake Batter

1 teaspoon sugar

1/2 teaspoon baking soda

1 egg or egg substitute or egg beaters

1/2 cup Stonyfield yogurt-low fat, plain

1/2 cup white rice flour

one shake of salt (I use sea salt)- just a bit

1 tablespoon canola oil (can use vegetable- but I use canola in all my recipes.)

Mix dry ingredients together in one bowl and in another bowl mix together wet ingredients. Combine the two and stir until there are no lumps. Cook on a griddle or skillet over medium heat- make them the size of about 1 1/2 tablespoons each. Cook on each side until they are slightly brown and they're done! They are light and fluffy- actually lighter than most pancakes I have eaten before GF. You can make extras, freeze them or they stay fresh for a day or two in the fridge.

On another note.... Retirement is finally here! While I feel relief, it also feels strange- a new transition- a new stage. We are still working on our business plans- but will definitely be including a GF and wheat free bakery within our store. I can't wait until the day when a celiac customer comes in and realized there are fresh baked goods that they can eat! That's really what all this is about and my wanting to help others not have to go through the difficulties that I did. More on all of this later- I will keep the site updated and now that I am retired- between careers- hoping to post on a more regular basis!

Freshly baked cookies!

Finally, chocolate chip cookies that taste like the real thing! We've been having "cookie wars" here. One recipe was made with quinoa flour- those I didn't like and these were made with rice flour. As I've said before, my dream is to have as part of the store a small bakery with cookies, muffins, breads etc... I can't wait to start seeing people come in and be able to have a fresh cookie and eat it right there! What a treat! Here's the recipe- I think it's a winner!

Chocolate Chip Cookies

2 cups of GF flour or white rice flour

1 teaspoon salt

3/4 teaspoon baking soda

2 sticks unsalted butter (room temp)

1 cup sugar

2/3 cup brown sugar

2 teaspoons pure vanilla extract (Check which ones are gf- I use Nielsen- Massey)

2 large eggs

2 cups chocolate chips (dark chocolate- enjoy life chips work well for multiple allergies)

Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Whisk together flour, salt and baking soda.

Using an electric mixer, beat butter at medium speed until smooth and then add sugars and beat until blended. Beat in vanilla, then add eggs, one at a time. Reduce the mixer to low speed and add in the dry ingredients- a bit at a time. Using a spatula, blend in chocolate chips.

Spoon the dough by rounded teaspoonfuls onto the baking sheets- about 2 inches apart for each cookie. Bake for approximately 12 minutes, until the cookies are golden brown in the edges. they may be a little soft in the center. Allow the cookies to cool for a minute and then transfer them to cooling racks and let them cool at room temperature.

Enjoy!

On another note I tried a new product that I definitely feel is worth mentioning. You can order bagels- they are not baked- they come frozen and you bake them off. The website is: www.greatgfbakes.com . This is the first time that I can honestly say that this product tastes like a real bagel! They are chewy- just the right consistency. Now if I can find a form of yogurt cream cheese, I'd be all set! Being lactose intolerant is a bit of a drawback here, but the bagel was great toasted with butter. If anyone out there knows of a cream cheese (can't have soy either :( ) , please let me know.

On a final note, Happy Mother's Day to all!