Living With Celiac Disease
Today, the term "gluten-free" is familiar to almost every American, and usually refers to food products that are free of gluten protein. You'll also commonly hear the terms gluten sensitivity, gluten intolerance, celiac disease, gluten allergy and others.


Protect Yourself
For many Americans food allergies have become a daily part of life, and many have adapted to this new reality by making minor modifications to their everyday routine. Here are some easy and convenient ways to protect yourself and your family...


Winter Harvest Quinoa Salad

1 cup Living Now® Tri-Color Quinoa
2 cups vegetable broth
1 sprig fresh rosemary, chopped
1/3 cup cranberry juice
3 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. NOW® Certified Organic Vanilla Extract
1/4 tsp. cinnamon
2 1/2 tbsp. NOW Real Food® Maple Syrup*
1/2 cup NOW Real Food® Olive Oil*
1 cup butternut squash, cubed and roasted
1/4 cup NOW Real Food® Walnuts*, chopped and toasted

1. Preheat oven to 350° F
2. In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, and cover 15 to 20 minutes.
3. Toss in rosemary and set aside.
4. Place cranberry juice in a small saucepan and bring to a boil. Boil 1 to 2 minutes, until thick and syrupy.
5. In a large bowl, combine reduced cranberry juice, lemon juice, salt, vanilla extract, cinnamon, and maple syrup. Whisk together until uniform.
6. Slowly pour olive oil into cranberry mixture while whisking continuously. Once dressing is formed, toss with cooked quinoa, squash, and walnuts.
7. Serve and enjoy!

Granola Snack Bars

1/4 cup (50 mL) butter or margarine
1 cup (250 mL) rolled oats
1 cup (250 mL) crushed graham crackers
1/2 cup (125 mL) raisins, chopped*
1/4 cup (50 mL) raw sunflower seeds, shelled
1/2 cup (125 mL) flax seed
1/4 cup (50 mL) unsweetened fine coconut
4 cups (1 L) miniature marshmallows

1. In a large saucepan, over low heat, melt butter.
2. Add marshmallows, cook, stirring constantly until marshmallows are melted and mixture smooth, then remove from heat.
3. Stir in oats, graham crumbs, flax seed, raisins, sunflower seeds and coconut until thoroughly coated.
4. Press into a greased 9 x 13 inch (22 x 34 cm) pan with greased fingers. For a thicker bar, press into a 9 x 9 inch (22 x 22 cm) pan.
5. Let cool, then cut into 6 rows lengthwise and 4 crosswise.

Mom’s Chocolate Cake

2 cups of Living Now® Gluten-Free All-Purpose Flour
1 cup of unsalted butter
1 ¾ cups white sugar
1 teaspoon NOW® Certified Organic Vanilla Extract
2 ½ cups milk
2 eggs
1 teaspoon salt
7 teaspoons unsweetened cocoa
2 teaspoons baking soda

1. Preheat oven to 350°.
2. Grease 9 x 13 inch pan and set aside.
3. Sift flour, salt, cocoa & baking soda.
4. In a large bowl, cream together butter and sugar until light and fluffy.
5. Add beaten eggs, vanilla and milk.
6. Add in flour and mix until fully incorporated.
7. Pour batter into 9 x 13 inch pan.
8. Bake for 40-45 min or until toothpick comes out clean.
9. Allow to cool and then serve.

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