The Empowering Neurologist – David Perlmutter MD, and Jeffrey Smith

Become Gluten Free – The Secrets to Healthy Living

Today’s interview is with my good friend, Jeffrey Smith. The leading consumer advocate promoting healthier, non-GMO…

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Community Unites at Celiac Disease Foundation’s National Conference & Gluten-Free EXPO

Become Gluten Free – The Secrets to Living Healthy

Life-Changing Opportunity for Individuals with Celiac Disease and other Gluten-Related Disorders in Pasadena, CA April 30-May 1 LOS ANGELES, CA – April 14, 2016 – Celiac Disease Foundation (CDF), the leading national organization improving the quality of life for all people affected by celiac disease and gluten sensitivity, today announces that over 3,000 people are […]

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Consider Gluten Sensitivity in Children with Psychosis

Become Gluten Free – The Secrets to Healthy Living

Hardly a day goes by without someone telling me a story about a miraculous improvement in some form of medical… Read More »

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Pumpkin Blueberry Pancakes Recipe

Being 100% Gluten Free – The Secrets to Living Healthy

Full Recipe: draxe.com/recipe/pumpkin-blueberry-pancakes/

Pumpkin Blueberry Pancakes Recipe

Ingredients:
•1 c. Pancake flour
•2 eggs
•1/2 c. coconut milk
•1/2 c. canned pumpkin
•1/2 c. fresh or frozen blueberries
•1 tsp. Cinnamon
•1 tsp. Vanilla Extract
•1 tbsp. coconut oil

Directions:
1. Combine wet ingredients in a bowl (except blueberries)
2. Whisk in dry ingredients carefully to avoid clumping
3. Stir in blueberries
4. Heat Coconut oil in pan over medium heat
5. Pour approximately 1/3 cups of batter per pancake until pan is full
6. Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking
7. Serve warm with blueberry and maple syrup

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Chocolate Avocado Mousse

Being 100% Gluten Free – The Secrets to Living Healthy

Full Recipe: draxe.com/recipe/chocolate-mousse/

Chocolate Avocado Mousse

Ingredients:
•1/2 cup medjool dates, soaked
•1/2 cup maple syrup
•1 teaspoon vanilla extract
•1-1 1/2 cups mashed avocado (2-3 avocados)
•3/4 cup raw cacao powder
•1/2 cup water

Directions:
1. Blend or process dates, maple syrup and vanilla extract until smooth. Add mashed avocado and cacao powder and process until creamy, stopping to scrape down the sides of the bowl with a spatula if needed.
2. Add the water and process until smooth. Serve at room temperature or chilled. Store in a sealed container in the refrigerator up to 3 days or in the freezer up to 2 weeks.
3. Fudgesicles: Freeze the mousse in ice cube trays. Thaw for 5 minutes before serving.
4. Chocolate Sauce or Fondue: Increase water to 1 cup

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NASSCD Releases Summary Statement on Oats

Become Gluten Free – The Secrets to Living Healthy

The North American Society for the Study of Celiac Disease (NASSCD), the organization that represents this continent’s leading celiac disease researchers, has released a statement seeking to clarify its position on oats as a gluten-free food. NASSCD reports that most experts concur that oats uncontaminated by wheat, barley, and rye can be safely consumed by most people […]

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