Monday, October 24, 2011

PFOGF Manifesto

Ladies and gentleman, it's arrived!  The Parents & Friends of Glutens-Free (PFOGF) have finalized the organization's manifesto, and posted it below in all its glory.  You may also view it on the PFOGF page, by clicking the tab on the sidebar.  Think something should be added or changed?  Let us know in the comments!

PFOGF Manifesto

Our Vision. We, the parents, families and friends of glutens free, celebrate diversity and envision a society that embraces everyone, including those of diverse dietary restrictions and identities. Only with respect, dignity and equality for all will we reach our full potential as human beings, individually and collectively. PFOGF welcomes the participation and support of all who share in, and hope to realize this vision.

Our Mission. PFOGF promotes the health and well-being of gluten free persons, their families and friends through: support, to cope with an adverse society; education, to enlighten an ill-informed public; and advocacy, to end discrimination and to secure equal civil rights. Parents, Families and Friends of Glutens Free provides opportunity for dialogue about dietary restrictions, and acts to create a society that is healthy and respectful of human diversity.

Our Strategic Goals


 
One. Build the capacity of our organization at every level so that we may have all the resources, in the form of information, people and funding, necessary to move forward in our work with the greatest possible effect.

 
Two. Create a world in which our young people may grow up and be educated with freedom from fear of violence, bullying and other forms of discrimination, regardless of their real or perceived dietary restriction or orientation or that of their families.

 
Three. Make our vision and our message accessible to the broadest range of ethnic and cultural communities, ending the isolation of families with gluten free family members within those communities.

 
Four. Work toward full inclusion of glutens free within their chosen communities of faith.

 
Five. Create a society in which all gluten free persons may openly and safely pursue the career path of their choice, and may be valued and encouraged to grow to their full potential in the workplace.

 
Six. Create a society in which all gluten free persons may enjoy, in every aspect of their lives, full civil and legal equality and may participate fully in all the rights, privileges and obligations of full citizenship in this country.

We welcome the participation and support of all who share in our Vision and Mission and who hope to realize our goals.


(Special thanks to PFLAG for rhetorical inspiration)

Sunday, October 16, 2011

October Guest Blogger recipe: Mexican Sweet Potato Soup

This month's guest recipe comes to us from Alli of Always AlliSunny, a dietetics student and food blogger.  This dish features seasonal/fall ingredients, and I assume many were purchased at Baltimore's Waverly Farmers Market!  Please buy local whenever possible, to support your community and your health.

Mexican Sweet Potato Soup

First of all, I'd like to thank bMoreGlutenFree for asking me to be their guest blogger this month and to share a delicious gluten-free recipe perfect for the fall season. Though not gluten-free myself, as a soon-to-be dietitian (and fellow foodie blogger), I am very sympathetic of people with specific food allergies and intolerances. I love coming up with recipes and meal plans that fit people's needs while still allowing them to thoroughly enjoy great food without feeling like they are missing out. So here is a great gluten-free fall recipe that I am happy to share!!


Let's preface this by saying that I'm obsessed with the abundance of root vegetables that defines the fall season. Colorful, earthy, hearty, soulful, versatile... beets, carrots, sweet potatoes, parsnips, radishes, rutabagas, the list goes on. Sweet potatoes were my root vegetable of choice this week from the market and what better way to kick off fall then with a delicious soup?!

Sweet potatoes (which are not even in the same family as regular potatoes, surprisingly) are loaded with vitamin A from the orange-licious beta-carotene, vitamin C, fiber and tons of other important vitamins and minerals, which make it no surprise that sweet potatoes are considered one of the most nutritious vegetables in the world! But more importantly, sweet potatoes just plain taste good, they are cheap, and they are so so so versatile... a true staple in my kitchen. So here's a super simple and flavorful soup to celebrate the changing of the seasons, the wonderful autumn harvest, the onset of cooler weather, back to school time, or whatever it is you have to celebrate in your life!

Ingredients:
  • 1 tblsp olive oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • 1/2 cup carrots and celery (traditional/optional soup starters- adds good flavor)
  • 3 large (or 4 medium) sweet potatoes, chopped
  • 6-8 cups vegetable broth (I used my own homemade vegetable broth, but you can used store brought, preferably low sodium)
  • 1 bay leaf
  • Spices: salt, pepper, cumin, chili powder, paprika, cilantro, cayenne (if you like it hot!)
  • Chipotle hot sauce (optional)

Directions:
1. In a large soup pot, heat the olive oil over medium heat and add the onions, garlic, carrots and celery. Cook for 5-10 minutes, stirring often until softened.

2. Add the sweet potatoes and cover with vegetable broth. Add the bayleaf, and spices/hot sauce (a few dashes of each, depending on your preferences and what you have).

3. Bring to a boil, then reduce to a simmer and cook until the sweet potatoes are soft (~20-30min).

4. Use an immersion hand mixer or blender to blend the soup until smooth and creamy.

5. Adjust the taste with spices/hot sauce to your liking. You can also add milk or yogurt for extra creaminess. Top with a sprig of parsley or cilantro, maybe a dollop of sour cream or yogurt, and enjoy!

Monday, October 3, 2011

Roy's Restaurant Review

When I found out my Dad was coming to visit me in Baltimore, I knew exactly where to take him for dinner: Roy's, the Hawaiian Fusion restaurant in Harbor East.  Why?
  1. The restaurant is in close proximity to the hotel downtown he would stay at.
  2. My Dad is lactose-intolerant and extremely picky.  Since there used to be a Roy's in Philadelphia, I knew he had been there and liked it.
  3. They have a gluten free menu.
  4. THEY HAVE A GLUTEN FREE MENU that is slightly too expensive for me to try on my own dime.
So, it was set.  I made a note on the OpenTable reservation that we would have 1 gluten-free diner and 1 lactose-free diner.  When we arrived, I reminded them of said note, and they were already prepared!

I was flabbergasted when they presented me a menu as fancy-looking as the 'regular' menu, and with several pages of items to boot.  At first I was sure they had given me a regular menu, but no, it was just for us non-gluten-eating folks!

I sipped on a delicious and perfectly-alcoholic mojito as I ordered: I'd start with the Teppanyaki Seared Tiger Shrimp Sticks and have the Teppanyaki Mahi Mahi  (I think...It was some sort of white fish, at least) for my entrĂ©e.

The shrimp appetizer was awesome.  I don't recall there being any sticks, or anything that resembled a stick, but this was a couple weeks ago and I just remember liking it a lot.  I don't know what appetizer my dad got, because it was not gluten-free and thus, I didn't care.

The mahi-mahi was good, but too salty.  It came with a side of white rice and roasted potatoes...although on the menu it said it came with lobster risotto.  I mentioned it to the server--but didn't make a big deal--and he brought me out some lobster 'risotto' anyway!  (Turns out the item had changed on the regular menu, but they forgot to re-print it on the g/f one.)  The risotto was definitely not what I had in mind, however: There were a few yummy chunks of lobster, but I'm still not sure what the cold, cubed startch it sat in was.  My dad ordered his Grilled Salmon g/f so I could have some, and we both really enjoyed that dish.

I made sure to save some room for the g/f Melting Hot Chocolate SoufflĂ©, and holy crap it was good.  I'm not even a chocolate-lover, but I was sad when I came to the last bite.  Seriously, I'm considering going back and just getting that cake.

Of Special Note
<> Roy's offers very reasonably-priced [validated] valet parking (I think $5).
<> You can find the gluten-free menu on their website, by clicking location --> cuisine --> local menus & 
     'Download Gluten Free Menu PDF'.  It appears that it changes by season.