Looking for a delicious guilt-free dessert, or is it brunch? Our gluten-free Chocolate Strawberry Macaroon Parfait is the perfect ménage a trois of something sweet, satisfying, and simply elegant. We use coconut milk yogurt so it is dairy-free and vegan, and a sprinkle of cinnamon to make it as aromatic as it is visually appealing. Enjoy with fresh berries or other seasonal fruit like peaches and apricots.  Now you can Feed Your Body Royally guilt-free all summer long!

Gluten-Free Vegan Macaroon Parfait

Ingredients for 1 serving

6 oz. unsweetened coconut milk yogurt

1/2 tsp. vanilla extract

1 Tbsp. organic flaxseed meal (optional)

Sprinkle of cinnamon

1-2 Hail Merry Choco Macaroons, crumbled

1-2 Hail Merry Strawberry Macaroons, crumbled

1 cup organic fresh berries (if you use strawberries, remove the stem and chop into quarters)

1.  Mix the yogurt, vanilla, cinnamon and flaxseed meal.

2. Spoon a layer of the yogurt mixture in a bowl, top with crumbled Hail Merry Choco Macaroons and then half the berries.

3.  Spoon another layer of yogurt, top with crumbled Hail Merry Strawberry Macaroons.

4.  Top with remaining berries and enjoy.

What is one of the most demonized foods in the American diet? Saturated fats; and many research and health professionals routinely and wrongly blame heart disease on saturated fat consumption despite evidence to the contrary. Eating saturated fat does not cause heart disease and is in fact needed by the body to function optimally.

Why do we need saturated fats? They are needed for energy, brain function, hormone production, cellular fluidity, and many other biological functions. Saturated fat even helps plant based (ALA) sources of omega 3 fatty acids like flax, hemp and chia, convert to fish oil-type fatty acids (EPA and DHA). Hail Merry uses organic virgin coconut oil, a plant based saturated fat, in its gluten-free and vegan decadent desserts. This amazing oil is a functional food because it provides benefits over and above basic nutrients like vitamins and minerals. Here are 3 functional reasons to eat coconut oil:

Coconut oil can help you feel energized.

Coconut oil is a medium chain fatty acid with 12 carbon atoms and therefore, quickly absorbed and metabolized because digestive enzymes in the mouth, called saliva lipase, begin to break it down. Then it is quickly absorbed into the blood stream where it is used as energy to fuel the body, similar to carbohydrates. Other plant based long chain fats, such as canola with 16 carbon atoms, need to be digested by enzymes further down the digestive tract in the pancreas and liver, and are then stored as fat.Because of its potential ability to speed up metabolism, coconut oil has been suggested by medical professionals as a good food choice for people with sluggish thyroid glands, as well as for people who find it difficult to shed unwanted weight.

Coconut oil is anti-inflammatory in nature.

In a 2009 study, researchers found that virgin coconut oil has the potential for anti-inflammatory benefits because it contains polyphenols, natural plant antioxidants that help neutralize free radicals, molecules that can damage cells and cause inflammation. In addition, recent studies, have shown that coconut oil relieves the pain associated with some inflammatory diseases, such as ulcerative colitis and rheumatoid arthritis.

The saturated fats in coconut oil can play a key role in immune health.

Monolaurin, the 12-carbon long fatty acid derived from coconut oil and found in lauric acid, has been shown to be highly effective at killing harmful bacteria, yeasts, and viruses. Monolaurin penetrates the cell membrane of these "invaders" and disturbs the integrity of the cell membrane, blocking replication and making it easier for your immune system to rid the body of these invaders.  

How do bacteria spread? In 2008, scientists reported that bacteria spores grow and spread by releasing chemical bonds that communicate to dormant bacteria nearby, in essence motivating them to come join their cause (which is to infect the body). This action turns harmless digestive bacteria into active combatants.

Harmful bacteria, such as Streptococcus, Staphylococcus, Listeria, Bacillus, and Clostridum, contain a thick mesh cell wall lattice made of sugars and amino acids. Monolaurin has been found to penetrate the cell membrane of these bacteria and disturb the integrity of the cell membrane, blocking replication and making it easier for your immune system to rid the body of these invaders. 

In summary, saturated fats, especially those in coconut oil, are not the bad food once believed but can actually energize, protect and enhance us. Hail Merry offers delicious nurturing snacks made from raw organic coconut oil.

Hail Merry Chief Product Officer, Alison Brushaber, has worked as a corporate chef for various restaurant chains producing award winning menus and innovative food, beverage, and equipment products. Influenced by celebrity chefs Julia Child and Charlie Trotter her cuisine now focuses on simple, organic food prepared easily. Her current passion is creating great tasting, gluten-free and vegan snacks and desserts made with natural “clean” ingredients. We caught up with Chef Ali at the National Restaurant Show in Chicago where she is unveiling the new Chocolate Mini Miracle Tart, a 2013 FABI award winner for innovation.

You were Vice President of Food and Beverage for Tony Romas, Vice President of Culinary Services at TurboChef and provided product development for various other restaurants and food manufacturers.What has been the most challenging part about making the leap from conventional food manufacturing to natural food manufacturing?

Making a leap from conventional to natural has been a learning curve. In college they train you to add this or that to extend shelf life. In natural we don't add anything. We have had to rely on methods like running an operation with almost 'clean room' standards to get maximum shelf life. 

Hail Merry is dedicated to using high quality mostly organic ingredients. Many of these ingredients are new to the American consumer packaged goods industry, such as organic virgin coconut oil and Fair Trade dark cocoa. How do you ensure supplier integrity to the world of raw, gluten-free and vegan ingredients?

In our commitment to sourcing natural and mostly organic ingredients we have discovered we are breaking new ground. When we started we were buying organic coconut oil in 5-gallon pails. We have upgraded the specification to be an extra virgin organic coconut oil and now bring it in 55-gallon drums from the Philippines. We just ordered larger containers that are made for us. We are the first in the states to bring this in. On our organic maple syrup we also broke new ground by buying large containers of grade A maple syrup. I recently visited the farm we buy from and they said we were the first in their 40 year history to buy that large a container. We work closely with our vendor partners to break new ground in the world of natural.

3. What are your "Lean In" words of wisdom for young women interested in a career in the male dominated food industry?

My 'lean in' words of wisdom is to work at something you are passionate about and don't be afraid to make mistakes. As a start up business we are constantly inventing new solutions to the challenges that come up. Sometimes we get it right. Sometimes we don't. Our CEO Sarah Chapin often reminds us ' don't let perfect be the enemy of good'. Getting it DONE is better than polishing it until it is perfect.

4. What is your favorite Hail Merry recipe?

My favorite tart is the coconut vanilla creme and I love the new strawberry macaroons. I am most proud of a new product we are just introducing the miracle tart mini's. We have had this idea for some time but it took some innovation to design the trays and have them custom made and work with our talented head if operations Dell Steinmann to figure out how to produce it. We are starting with the chocolate flavor but we have more Flavors in the works.

5. Gluten-free dining is one of the top food trends for 2013. How important is it to be certified gluten-free?

We are proud of our gluten free certification especially since we have higher standards than the government allows. We test both the ingredients and the products that are made constantly and always have less than 5 parts per million, which is, less than the government proposed standard of 20 ppm. It is important to have a low number because of the cumulative effect of eating gluten daily.

30% of Americans are interested in avoiding or eating less gluten (the protein found in wheat, rye and barley) in their diet, whether it is due to celiac disease, food sensitivities or just wanting to lose weight and be healthier. Join us as we ask award-winning chef, author and nutritherapist, Alain Braux about living gluten-free and the challenges gluten-free diets present for chefs.

You are a classically trained French chef that is a nutritherapist. What is nutritherapy?

Nutritherapy is a European term I adopted. It is used mostly in England, Scotland and Ireland. It describes people like me who use food and food only as a healing medium. I do not work with supplements unless they are from food source. Typically, nutritionists work with assorted supplements and herbs. Some of them work with food but very few. “Let food be thy medicine, and thy medicine be thy food” is an old saying I firmly believe in.

Many of your clients and customers are gluten-free. What advice can you give someone who is just starting a gluten-free diet, especially when dining away from home?

Wow! That's a very complex subject. I all depends if you are sensitive or allergic to gluten or have Celiac disease, which is the most violent and painful food allergy one can have. There are the food issues, social issues, and behavioral issues to deal with. We don't have the space to address this issue in a short interview like this. In my book, Living Gluten and Dairy-Free with French Gourmet Food, I discuss all of these issues over 300 pages.

The very short version is once you are sure which kind of gluten sensitivty you have, stay away from gluten as much as possible. Sorry to say but it's everywhere in food. Besides the obvious (bread, breakfast products and cookies), it's hidden in soups, dressings, sauces, some alcohol, beer, and much more. Even in supplements and beauty products. My book offers a long list of hidden sources of gluten. You have to become a food detective and read every label on your packaged food. You also have to learn what to look for. I now, it's a headache but it's the price to pay to stay healthy.

Nowadays, some retail stores are trying to help you by having clearly labeled gluten-free shelves or sections. Although they are not required to label gluten-free foods, some stores will indicate whether their prepared food (soups, salads, and to go items) contain or may contain gluten. Please ask if you are not sure.

Although more and more restaurant are aware of this issue and they try their best to accommodate their sensitive clientele, when it comes down to it, it's all about proper training and enforcing these new rules. Your line cook, prep person or server may not have paid that much attention to them. Keep asking and insist on talking to the chef or manager if you have any doubts. You may even want to carry a card with you that explains your condition clearly like some people with peanut or shellfish allergies do.

According to the National Restaurant Association, gluten-free cuisine is the hottest trend in restaurant menus. What do you think are the challenges for chefs today regarding gluten-free dining?

There are so many but most issues center on education of staff and the risk of gluten contamination.

First, gather the proper knowledge about gluten-free illnesses and how it will affect your customers. A client with Celiac disease can get violently ill by just ingesting a breadcrumb. Despite what some celebrities might want you to believe, gluten allergy is NOT a fad diet. It is a very serious health issue for people affected by it.

Then learn as much as possible about it, hire a consultant if you have to but please, do it right for us people allergic to it. Personally, although I do not suffer from Celiac disease, I am allergic to gluten and within one hour of eating gluten-containing food, skin rashes will develop on my chest, shoulder and back. So, I have to be careful but it is not as dangerous for me as it could be for other more sensitive individuals. Some people may have to be taken to the hospital. It can be that critical.

Next, develop your own gluten-free recipes or hire someone knowledgeable on this issue to make sure it does not affect your clients. Keep a separate gluten-free menu for your special customers. Don't mix and match. It's too confusing for your customers. They want to know you are taking their food challenges seriously, not as an afterthought.

Cross contamination is the hardest part of controlling this issue in your kitchen. Ideally, you will have to have a separate room to bake and prepare your gluten-free dessert. There can't be any amount of flour floating around and contaminating your gluten-free area. If at all possible, there should be a door to separate your GF kitchen from the rest of your kitchen. Some gluten certification programs even ask you to have a separate AC system so there are no chances of flour contamination. Since, in most cases, it's not possible, and to make your life easier, you may want to look at premade gluten-free cakes and desserts. Just make sure to use a clean knife, gloves and serving dishes to cut and handle your GF cake slices.

Additionally, if you fry foods, you must use a separate fryer for GF items and regular flour-coated fries for example. If you bake, never bake a GF cake at the same time as a regular cake. Ideally, you should have a separate oven for your GF cakes or desserts. 

All staff, when making sandwiches, must use fresh gloves, cutting board, and knives to prepare gluten-free food and change them every time you switch from regular food to GF food. Ideally, use color-coded cutting boards to know what's what.

Finally, keep all GF tools and utensils separate from the rest. Do not wash them in the same dish washing machine (sorry! it's that important). Color code all your GF tools and utensils to make sure they are not used with regular tainted foods.

How do you manage the challenges of eating out in restaurants?

As a typical chef will tell you, I rarely go out to eat. When I do for a special occasion, I know exactly which restaurant to go to. There are plenty of online help available to guide you to the right eating establishments. Just Google: gluten free restaurant, Your Town, Your State and it will take you there. Make sure they are certified gluten-free by any of the serious GF certification programs out there. Just because they say they are GF does not mean it's true. Better be safe than sorry.

We are lucky in Austin to be very aware of this issue and besides GF grocery stores and restaurants; we are blessed to have a family-owned pharmacy, People's Rx, that specializes in these concerns. I work for it. We have wellness specialists, naturopath doctors and even a French gluten-free chef. Imagine that!

What is your favorite "go-to" gluten-free recipe when cooking at home?

Again, as a professional chef, I do not do a lot of cooking at home. It's like asking a shoemaker to make more shoes when they go home. When I do, I use very easy and simple cooking methods: broiled, grilled, poached fish or meats; eggs prepared different ways; steamed or wok-sautéed veggies; assorted fresh salads with my own home-made salad dressing (you can find the recipe in my book), a fresh fruit and a square of GF dark chocolate. Typically, I do not eat starches at night but if I were, I would eat rice, beans, quinoa, millet or any other GF grains. If you are Paleo, then no grains at all :-) Just protein, vegetables and fruits. I'll tell you a secret: I don't even have a working oven at home, just a toaster oven. It's enough for me but no baking at home.

Ordering gluten-free bread in restaurants is always challenging. Chef Braux shares a gluten-free dairy-free Buckwheat bread recipe.

Pain Sans Gluten a la Farine de  Sarasin

Gluten-Free Casein-Free Buckwheat Bread

This is a heavy but tasty bread. It will last you a long time. Allow it to cool until room temperature. Slice it while still fresh and freeze in an airtight container or plastic bag. It will stay fresh longer this way. Take one or two slices at a time and toast them just the way you like them and Voila! Fresh bread.

Yield: One 2 lb, 4-oz loaf

Oven Temp: 425F

INGREDIENTS

• 8 oz Water, warm

• 7 oz Almond milk, warm

• 1 Tbsp Agave nectar or favorite sweetener

• 2 tsp Instant dry yeast

• 3 oz Eggs (about one and a half)

• 8 oz Buckwheat flour

• 6 oz Brown rice flour

• 1 tsp Sea salt

• 1.5 tsp Xanthan gum

PROCEDURE

1. Place a measuring cup on top of the scale. Zero it out. Weigh and mix together water, milk, agave nectar, and yeast. Cover and let sit in a warm place for about 15 minutes until the mix foams. Add the beaten eggs. Mix in.

2. Place your mixer's bow on the scale. Zero it out. Weigh the buckwheat, rice flour, salt and xanthan gum.

3. Fit the mixer with the whisk attachment. Start the mixer at low speed.

4. While running, pour the liquids into the flours. The batter should be soft.

Pour into a paper or aluminum-lined 9 x 4 x 4 loaf pan. It should be halfway full.

5. Cover with a clean towel. Place in a warm place. Let the dough rise for about an hour until it rises 50 percent more.

6. Meanwhile preheat your oven at 425F.

7. Bake the bread for about 35 to 40 minutes until it sounds hollow. Let sit for a few minutes in the pan. Take out of the pan and place on a grid to cool to room temperature.

Chef Alain Braux is an award-winning chef (two gold and three silver medals) and nutrition therapy author. Chef Braux has worked in the food industry for more than 40 years. He is a Certified Executive Pastry Chef with the American Culinary Federation and a Certified Master Baker with the Retail Bakers of America. He earned a Bachelor of Science degree in Holistic Nutrition and is also a macrobiotic counselor. Chef Braux currently lives in Austin, Texas, where he is the executive chef and nutrition therapist at Peoples Pharmacy in Austin, TX, as well as running his private practice at A Votre Santé – To Your Health.

Award-winning Health Author of:

"Paleo French Cuisine"

"Healthy French Cuisine for Less Than $10/Day"

"Living Gluten and Dairy-Free with French Gourmet Food"

"How to Lower your Cholesterol with French Gourmet

Natural gluten-free dessert snack company, Hail Merry LLC, wins the National Restaurant Association’s (NRA) 2013 FABI Award for Innovation. An independent panel of experts selected Hail Merry’s Chocolate Miracle TartÔ Mini for their taste and high marketability to satisfy consumer lifestyle trends, including gluten free, vegan and raw diets with perfect portion control.  According to the NRA, gluten-free cuisine will continue to be the hottest trend in restaurant menus for 2013.  A recent survey by consumer research firm, NPD, reports 30% of Americans are interested in avoiding or cutting down on gluten in their diet.  In addition, with the number of diagnosed Celiac cases rising beyond three million in just America alone, the need for certified, cross-contamination free menus is a paramount necessity for the industry, and one that is proving to be a profitable niche.

Hail Merry CEO/Partner and 2011 Women’s Foodservice Forum Entrepreneur of the Year, Sarah Palisi Chapin, “The Gluten Intolerance Group of North America estimates a 10-14% increase in yearly profits for restaurants offering a gluten-free menu.   Hail Merry's experienced team is committed to sourcing the highest quality natural ingredients and delivering the freshest, most convenient products safely thereby eliminating the guesswork and risk of serving gluten-free for food service operators.  Omni Hotels & Resorts found Hail Merry Snacks to be ideal for all healthy travelers participating in its Select Guest frequent traveler program, regardless of gluten-intolerance.  Hail Merry Snacks are especially appealing for their great taste and being on trend.”

Founded in 2008, Hail Merry LLC is America's best selling refrigerated dessert company in the natural channels.  The privately held company offers desserts and snacks that provide operators not only an easy way to meet special diet requests, such as gluten-free, dairy-free and kosher, but also great tasting products made from pure, mostly organic Non-GMO ingredients for all customers with discriminating taste and demands. The full product line includes Miracle Tarts™, Macaroons, Grawnola, Seasoned Nuts and Seeds.

In addition to winning the 2013 FABI Award, the women-led manufacturer won the 2013 Sherbrooke Award for Excellence in Innovation at The Natural Products Expo West.  In 2011, VegNews Magazine awarded the Miracle Tart ™ Chocolate Raw Almond Butter Best New Vegan Product at The Natural Products Expo West. In 2010, Hail Merry won Best of Expo Award at The Natural Products Expo West. Hail Merry has been featured on The O'Reilly Factor, Good Morning America and is available on Virgin Airlines, Omni Hotels & Resorts, Google's Micro Kitchens, Whole Foods Market, and many other regional grocery chains.  

About the Product

Hail Merry’s Miracle Tart ™ - Chocolate Minis (.81 oz each) are unique because they are filled with a heavenly chocolate ganache made with organic extra virgin coconut oil (instead of heavy cream), Fair Trade dark cocoa, and sweetened with organic maple syrup. The crust is made with natural raw almond flour and a hint of sea salt. The product is never baked and is free of any grains, soy, corn and dairy.   These mini tarts are also great for customers who are looking for portion control.

The award winning tarts are also available in a 3.5 oz size in six flavors for variety and long lasting customer appeal: Chocolate, Chocolate Mint, Chocolate Raw Almond butter, Coconut Vanilla Crème, Meyer Lemon and Persian Lime. Operators will enjoy the convenience, quality, consistency and versatility of both the mini and the 3.5 oz ounce tarts, which are certified gluten-free to the highest standards in the industry at less than 5 parts per million.

Hail Merry will be sampling the Miracle Tart ™ and Mini tarts along with Macaroons and Grawnola at the NRA 2013 Show in Chicago May 18 - 22.  Booth #9345.

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If you would like more information about Hail Merry LLC, or to schedule an interview with any of the partners please call 214 207-7984 or email Susan at suobrien@hailmerry.com

Holistic health coach, Joann Rosalia, shares her love of dark cocoa, affectionately known as chocolate, and a delicious Chocolate Heaven Shake  vegan recipe. Chocolate is a guilt-free superfood because it contains flavonols, plant compounds with potent antioxidant properties. Research suggests that the flavonols in chocolate  may assist the body in its ability to maintain healthy blood pressure, promote blood flow, and promote heart health. We know this energy rich superfood makes us happy!

For the Love of Chocolate

Did you ever find that when you have a love for a particular thing, it’s difficult to comprehend that someone else can find it unappealing?  I’m not talking “personalities” here, I’m referring to food.  But they say that’s what makes the world go round!  Anyway, today, I would like to introduce you to MY favorite super food of all time…..dark cocoa, otherwise known as chocolate!  Truly, if I’m going to get my antioxidant blast, before I choose green tea, or red wine, I’m going to head straight for my bag of dark cocoa!!!

AHHH….chocolate you say, who doesn’t love the allure of that rich, dark treat. But the truth is, all chocolate is not created equal.  In its natural state, dark cocoa is one of the most chemically complex foods in the world!  As far as antioxidant content, it is rated higher by weight than red wine, green tea and even blueberries.   In fact, dark cocoa is like taking a mineral supplement….truly the way I want to get mine!

And as far as the “bliss” chemicals, like endorphins, which are the “love” chemicals, dark cocoa is loaded with them.  That’s why we use chocolate on Valentine’s Day and for special occasions where we want to show that “special someone” our love and appreciation, and hope they show it back!  The “feel good” endorphins in dark cocoa are like the high you get from a great workout!

So how do you capitalize on this amazing food “gem?”  You can purchase dark cocoa or raw cacoa in powdered form and add it into your morning smoothie.  There are also many great natural foods cookbooks on the market today, and many sites where you can find easy to prepare desserts utilizing this miracle food.  Or you can try some of the fabulous natural foods desserts and shakes that are becoming available in whole foods markets and small health food stores.  Make sure you read the labels to insure that they are at least 70% cocoa, (no milk chocolate), organic, and non-GMO to get the most value from the beans.  Hail Merry snacks and desserts are free of GMO’s and utilize Fair Trade cocoa.  Fair Trade certification ensures that farmers receive a fair price, allows farmers to invest in techniques that bring out the flavors of the region, and STRICTLY prohibits slave and child labor. My personal favorite? Hail Merry’s Chocolate Miracle Tart!  Rich, smooth and totally decadent, with just a hint of salty.  I apologize up front for your new obsession!!!

Here is a delicious smoothie that will sure to become a household favorite:

Chocolate Heaven Shake

12 oz. Almond Milk  (or other non-dairy option)

1 tablespoon unsweetened natural peanut butter (or raw almond butter)

½ frozen banana

1 tablespoon dark cocoa powder or raw cacoa

1 medjool date (or 1 tablespoon favorite sweetener)

And for a real treat, 1 drop of Young Living Peppermint oil (and I do mean ONE DROP)

makes 1 serving

Put all ingredients in your blender or NutriBullet and let it rip.  If you are not using frozen bananas, I suggest you put in some ice cubes to make it COLD.  Also, this is just a guideline, if you love frozen blueberries, strawberries, etc…let your imagination run wild.  And ENJOY!!!

Meet Joann Rosalia Holistic Health Coach, AADP Member and Owner of Healthy Fooditude: 

Native Long Islander and former owner/chef of the Wu Wei Café in Hicksville, NY, Joann is passionate about empowering people to take charge of their own healthcare.  With a background of over 25 years as a vegetarian/vegan, and student of life, she decided to enroll in the Institute for Integrative Nutrition in and has graduated with high grades to become a Certified Holistic Health Coach.  Always in pursuit of the most current trends and information in healthcare, Joann has decided to further her knowledge of nutrition through the schools elite Immersion Program this summer.  Embracing the theory of biodiversity, Joann firmly believes there is no one-size-fits-all program and that one man’s panacea may be another man’s poison.  Through cooking classes, pantry makeovers, workshops, lectures and one-on-one coaching, she has spread the message of hope to hundreds of grateful followers.  Her unique programs have helped her clients make significant improvements in their overall wellbeing.

To contact joanne: http://www.HealthyFooditude.com
joannr@healthyfooditude.com
@joann_joannr

Are you looking to shape up and slim down for summer? This deliciously nutritious gluten-free, dairy-free Cream of Broccoli Soup makes 6 cups of soup at 100 calories per cup.  And as an extra bonus, this healthy vegetable soup may help reduce stress related molecules due to its potent antioxidant levels of Vitamin C and Beta Carotene. Research suggests that antioxidants give strong protection against the damaging effects of inflammation and oxidative stress that prematurely ages the body. Eat more plants to Feed Your Body Royally.

Cream of Broccoli Soup

makes 6 cups                     prep time= 35 minutes

1 tablespoon olive oil

1 cup red onion, peeled and chopped coarsely

4 cups soup stock (low sodium)

1 lb broccoli, chopped

3 stalks celery, chopped

10 oz sweet potato or butternut squash, diced

1 bay leaf

1 teaspoon Herbs de Provence (or thyme)

1 teaspoon fresh ground pepper

1/2 teaspoon seas salt

1/2 cup chopped fresh parsley

1/3 cup coconut milk

1/4 teaspoon nutmeg

1. Preheat oven to 375F. Line a small baking sheet with foil. Toss the olive oil and red onion in a small bowl and then spread evenly on sheet and roast for 15 minutes.

2. While the onion is roasting, prep other ingredients. Add remaining ingredients (except for the parsley, coconut milk and nutmeg) to a medium stockpot. Bring to boil, add roasted onion and simmer for 10 minutes, or until vegetables are tender. Cool 10 minutes uncovered.

3. In a food processor or blender, puree soup with parsley little by little, until smooth. Pour soup back into stockpot.

4. Stir in coconut milk, nutmeg and adjust salt and pepper to taste. Heat gently until warm and serve.

May is Celiac Awareness Month. Gluten sensitivity enteropathy is an autoimmune inflammatory condition that refers to a group of different types of gluten sensitivity. Gluten is a protein found in wheat, rye, barley, and other foods derived from these grains. The most extreme subgroup is celiac disease, a genetic autoimmune condition. One percent of Americans are estimated to have celiac disease. When individuals with celiac disease consume gluten, their bodies have an immune response that results in damage to the intestinal villi. Some individuals who experience distress when eating gluten-containing products and show improvement after following a gluten-free diet may have non-celiac gluten intolerance, instead of celiac disease. More common than celiac disease, research suggests 10-15% of Americans suffer from non-celiac gluten intolerance. Intolerances generally worsen over time but, unlike celiac disease, there may be no damage to the small intestine. To summarize the gluten spectrum: any individual who experiences some type of reaction to gluten is gluten sensitive. Those people that are gluten sensitive and also have the genetic markers for celiac disease are gluten-intolerant, but not all gluten-intolerant individuals have celiac disease.

Wikipedia® defines food sensitivity as a negative reaction to foods that may or may not be related to the immune system or to food poisoning. It is a delayed hypersensitivity and can be caused by the absence of specific chemicals or enzymes needed to digest a food substance, or to the body's responses to certain food components both natural and artificial. In comparison, a food allergy is an immediate hypersensitive immunologic response to a food protein. It is estimated that up to 12 million Americans have food allergies of one type or another. Approximately 90 percent of all IgE-mediated food allergies are caused by the "Big 8" food sources of allergens: peanuts, tree nuts, milk, eggs, soybean, fish, crustacea, and wheat.

Symptoms of food sensitivity vary greatly, and can be mistaken for the symptoms of an allergy. While true allergies are associated with fast-acting immunoglobulin IgE responses (requiring the participation of antibodies), it can be difficult to determine the offending food causing a sensitivity because if the immune system is involved, the response is likely to be IgG mediated (a cellular reaction that requires the participation of T lymphocytes, a type of white blood cell that helps the body fight infection) and takes place over a prolonged period of time. Thus the causative agent and the response are separated in time, and may not be obviously related. A deficiency in digestive enzymes can also cause some types of food intolerances. Lactose intolerance is a result of the body not producing enough lactase used to break down the lactose in milk. Salicylate sensitivity is an intolerance to food chemicals such as salicylates or salicylate sensitivity. Salicylates are chemicals that can occur naturally in many foods. Salicylate sensitivity causes many symptoms, the most common of which are: hives, stomach pain, headaches, mouth ulcers, and it has even been linked to ADD and ADHD.

Symptoms of food sensitivities include gas, intermittent diarrhea, constipation, irritable bowel syndrome, skin rashes, migraine headaches, and an unproductive cough. Common symptoms of food allergy include skin irritations such as rashes, hives, and eczema, and gastrointestinal symptoms such as nausea, diarrhea, and vomiting. The American College of Gastroenterology estimates that 95 million Americans have gastrointestinal problems. If 12 million of the 95 million experience true food allergies, then 83 million, or approximately one out three Americans, are experiencing true food sensitivities and intolerances. Quite literally, the food we eat is making us sick. Currently, there is no cure for food allergies, sensitivities or intolerances. The only way to manage these conditions is strict avoidance of the offending food or food component.

It is not easy eliminating common foods from your daily diet, but eating a whole foods diet based on fresh (organic when possible) vegetables, fruits, nuts and seeds; wild fish, grass fed animal protein, and healthy fats (like those found in coconut oil) will reduce inflammatory reactions in most people. If you are experiencing any symptoms of food sensitivity or allergies, we recommend eliminating the common allergens from your diet that you suspect might be culprit for two months. Think carefully, do you get bloated or inflamed after eating pasta or a bagel? You may have gluten intolerance. Do you experience diarrhea after eating ice cream? You may be lactose intolerant. Keep a diary of what you eat and how you feel after each meal. After two months of eliminating a certain food, add the food back into your diet and note any physical and mental changes you experience. If you noticed a decrease in physical discomfort and inflammation, and feel in better health when you eliminated the food, you probably have sensitivity to that food. Nourish yourself and practice preventive medicine- don't eat food that makes you sick. After all, we are what we eat so FEED YOUR BODY ROYALLY!

Hail Merry's desserts and snacks are free of GMO's, peanuts, milk, eggs, soybean, fish, crustacea, and wheat. All the products are certified gluten-free at less than 5 ppm for gluten. Only the Chocolate Macaroons are free of tree nuts.

Sip your way to a happy gut with a tropical green smoothie. This yummy family favorite delivers lots of healthy omega 3 fats, immune strengthening probiotics*, plenty of anti-inflammatory alkalizing plants, and digestive friendly enzymes and spices- all for less than 300 calories. Added bonus: cheaper on the wallet than if you buy at juice bar and no added sugars. Double bonus: A happy gut is a less bloated gut, so your stomach will look flatter and feel better! Feed Your Body Royally...

1 cup unsweetened kefir (milk or coconut based)

1 small peeled banana

1 cup frozen fruit (pineapple, papaya, strawberries)

1 cup fresh greens, such as spinach

1/2 teaspoon fresh grated ginger

1 tablespoon flaxseed meal

Juice from 1/2 lemon

ice as needed

Place all ingredients in blender and process until smooth. Add ice for desired thickness. Serves 1.

*Probiotics are microscopic organisms (microflora) that help the body build long-lasting immunity to a host of illnesses and diseases, including allergies, irritable bowels, viruses, bacterial infections, and cancer.

One of the most important measurements for your health is the pH of your blood and tissues – how acidic or alkaline are you? Dr. Pillow discusses how to measure your pH and what to eat to make it more alkaline. Did you know raw coconut oil is alkalizing?

A measure of the acidity or alkalinity of a solution, called pH (POTENTIAL for hydrogen), is measured on a scale of 0 to 14—the lower the pH, the more acidic the solution, the higher the pH, the more alkaline (or base) the solution. When a solution is neither acid nor alkaline, it has a pH of 7, which is neutral. The following is a generalized list of examples of pH:

1. pH 0 - battery acid
2. pH 1 - hydrochloric acid
3. pH 2 - lemon juice, vinegar
4. pH 3 - grapefruit
5. pH 4 - tomato juice
6. pH 5 - black coffee
7. pH 6 - urine/saliva
8. pH 7 - fresh water, milk
9. pH 8 - sea water
10. pH 9 - baking soda
11. pH 10 - Milk of Magnesia®
12. pH 11 - ammonia
13. pH 12 - soap
14. pH 13 - bleach
15. pH 14 - liquid drain cleaner

Why is pH important?

Your body is able to assimilate minerals and nutrients properly only when its pH is balanced. The human body has a specific pH value, and our bodies continually strive to maintain that specific pH. In fact, each of the body fluids has a specific pH value. The blood, for example, has a more alkaline pH balance of 7.4. The saliva and urine are more acidic, averaging between 6.5 and 7.0. Optimal balance of the body’s pH is necessary to maintain overall health and prevent chronic disease. When this balance is compromised, many problems can occur and your health is compromised.

It is important to understand that we are not talking about stomach acid or the pH of the stomach. The stomach needs to be acidic to aid in the digestion of food. We are talking about the pH of the body’s fluids and tissues, which is an entirely different matter. Water comprises 80% of the body. Blood is mostly water (82%), as are your muscles (70%) and brain (85%). Your body needs water to regulate body temperature and to provide the means for nutrients to travel to all your organs. Water also transports oxygen to your cells, removes waste, and protects your joints and organs. Water is charged with negative ions (called electrons) which function as a potent antioxidant to attract free radicals and to neutralize positively-charged toxins (protons) in the blood.

The human body is composed of many different types of cells, which are composed of many different types of molecules, which consist of one or more atoms of one or more elements joined by chemical bonds. And atoms consist of a nucleus, neutrons, protons, and electrons. Electrons are involved in chemical reactions and are the substance that bonds atoms together to form molecules. The most important structural feature of an atom for determining its chemical behavior is the number of electrons in its outer shell. A substance that has a full outer shell tends not to enter in chemical reactions. By nature, atoms seek stability, so they will try to fill their outer shell by gaining or losing electrons, or sharing electrons by bonding together with other atoms.

When weak bonds split, free radicals are formed. Free radicals are highly-charged, unstable molecular fragments that may puncture cell membranes, destroy enzymes, and even break down DNA just to steal an electron from another molecule. Some free radicals occur naturally, as your cells burn food for energy (a process called oxidative metabolism). Other free radicals come from exposure to ultraviolet radiation (sunlight), radon, x-rays, pollutants, pesticides, food additives, alcohol, and other toxins. Sometimes the body’s immune system’s cells purposely create them to neutralize viruses and bacteria.

Generally, free radicals attack the nearest stable molecule, stealing an electron. When the attacked molecule losses its electron, it becomes a free radical itself, beginning a chain reaction that is disruptive to living cells. To give you an idea of how much damage free radicals can do, consider that these renegade molecules strike and fracture every single one of your DNA molecules 10,000 times a day. About 9,900 of these breaks in the DNA strand are restored to normal by DNA repair enzymes. About 100, or 1 percent, escape the enzymes’ notice. This damage accumulates over time, setting the stage for atherosclerosis, cancer, and other degenerative diseases¹.

Certain foods can accelerate the disease process, while other foods can significantly improve health because food affects the body’s pH levels. Some foods create an acidic effect within the body, while others act as alkalizing agents that can neutralize harmful acids. To be healthy, it is necessary to be in a state of acid-alkaline balance². Over acidity of fluids due to diet³ in the body reduces the potent antioxidant function of water, thereby weakening all body systems. A healthy body maintains adequate alkaline reserves to meet emergency demands to neutralize excess acids. When excess acids must be neutralized, our alkaline reserves are depleted leaving the body in a weakened condition. To counteract the cellular problems caused by mild acidity, the body’s innate mechanism of self-regulation draws upon its alkalizing mineral stores of calcium, magnesium and potassium, within the musculoskeletal system. Consistent withdrawal of these alkalizing minerals due to excess acidity can lead to osteoporosis (a common bone disease that occurs from the thinning of bone tissue and loss of bone density over time), spinal degeneration, tooth decay, dry skin and nails, and rheumatism⁴. A pH-neutral diet is vital to the strength and maintenance of the musculoskeletal system.

Cellular problems also lead to premature aging of cells because the body’s organs become weakened from mineral withdrawal. In the brain, impaired mental acuity and memory problems can result, contributing to dementia and early Alzheimer’s disease.

Even mild acidity in your body can over time cause such problems as

• Weakened immune system, increased stress, and higher blood pressure
• Gastrointestinal disorders such as diarrhea, constipation, bloating and gas
• Cardiovascular damage, including the constriction of blood vessels, clogged arteries, weakened veins, and the reduction of oxygen
• All forms of cancer
• Unwanted weight/fat gain and obesity
• Insulin disorders and diabetes
• Liver, bladder, and kidney conditions, including kidney- and gallstones
• Neurological diseases: MS, ALS, Parkinson’s, Alzheimer’s
• Premature aging, frequent headaches, sinusitis, constipation, and hemorrhoids
• Osteoporosis, weak and brittle bones, hip fractures, bone spurs, and calcium deposits
• Osteoarthritis, joint pain, aching muscles, and lactic acid buildup
• Hormonal imbalances, prostate problems, and adult acne
• Low energy, chronic fatigue, and fibromyalgia

Is your body neutralized?

To be neutralized means your personal chemistry is in balance so that you are strong and healthy. You can check your personal chemistry by measuring the pH of your urine or saliva. pH strips are used to measure pH. By using pH test strips, you can determine your pH factor quickly and easily in the privacy of your own home. If your urinary pH is between 6.5 and 7.2 your body is functioning within a healthy range (it will be lower in the morning). If your saliva stays between 6.5 and 7.5 all day, your body is functioning within a healthy range. The best time to test your pH is about one hour before a meal (first thing in the morning) and two hours after a meal (before going to bed).

Urine pH: Urine testing indicates how well your body is excreting acids and assimilating minerals, especially calcium, magnesium, sodium, and potassium. These minerals function as “buffers.” Buffers are substances that help maintain and balance the body against the introduction of too much acidity or too much alkalinity. Even with the proper amounts of buffers, acid or alkaline levels can become extreme. When the body ingests or produces too many of these acids or alkalis, it must excrete the excess. The urine is the perfect way for the body to remove any excess acids or alkaline substances that cannot be buffered. If your average urine pH is below 6.5, you are too acidic, and the body’s buffering system is overwhelmed. You need to neutralize and eat more alkalizing foods, such as leafy green vegetables, almonds, and lentils and by drinking lemon water and green tea.

Saliva pH: The results of saliva testing indicate the activity of digestive enzymes in the body. These enzymes are primarily manufactured by the stomach, liver, and pancreas. If your saliva pH is too high (> 7.5), you may experience excess gas, constipation, and the production of yeast, mold, and fungus. If the saliva pH is too low (below 6.5), the body may be producing too many acids or may be overwhelmed by acids because it has lost the ability to adequately remove them through the urine. While the saliva also utilizes buffers just like the urine, it relies on this process to a much lesser degree. Occasionally, some people will have acidic pH readings from both urine and saliva, a result known as “double acid.”

Where can you buy pH strips?

pH strips can be purchased at your local health food store, Whole Foods Market Stores, Sprouts Farmers Markets, or online at Amazon and www.ph-ion.com.

What to do if your pH is below 6.5?

Diet dramatically affects the acid-alkaline balance in your body. If your body is acidic, drink (preferably in the morning) a glass of room temperature lemon water. Squeeze the juice of half a fresh lemon (at room temperature) into 8 ounces of room temperature, filtered neutral water (pH=7). Only use fresh lemons, not reconstituted. Reconstituted lemon juice is made by adding water back into concentrated lemon juice. Because it’s a processed food, reconstituted lemon juice requires the flavor to be adjusted in order to main a uniform flavor, and preservatives to be added to maintain color and freshness. Fresh lemon water is extremely alkalizing. Eliminate all soda (diet or regular) and wheat (refined or whole) from your diet and reduce your daily consumption of refined sugars to 180 calories (12 teaspoons including baked goods, ketchup, and candy). Eat more vegetables, fruits, almonds, avocado, and raw coconut oil. Eat less saturated fats from feedlot meat, processed foods, and refined grains.

Once you have balanced your pH, continue to test your pH once or twice per week, preferably Monday and Friday, for maintenance. Once you have neutralized, you will feel more energetic, healthier, and stronger. We call this marriage between good nutrition and a neutralized pH nutralization. The outcome of being “nutralized” is a strong immune system and balanced health. We use pH as a scientific tool to measure the success of this marriage, not as a basis for every recipe. We want you to eat real fresh whole foods, like leafy greens, avocados, oranges, almonds, and wild salmon; not highly refined processed food, protein bars and expensive vitamin and mineral supplements.

How does fresh lemon juice neutralize acidity in the body?

Fresh lemon juice contains highly stable, water soluble, and negatively-charged ions. Negative charges (electrons) attract positive charges (protons). Therefore, lemon juice provides the electrons to neutralize free radicals in our blood helping to prevent cell and tissue damage that could lead to cellular damage and disease. After it loses an electron, lemon juice doesn’t become a free radical because it is a highly stable antioxidant, with or without the electron. Lemon juice increases the potent antioxidant function of water in our body.

References:

1. 1. Brown, S., & Trivieri, L. 2006. The Acid Alkaline Food Guide. Garden City Park, N.Y.: Square One Publishers.
2. Ozawa, T. 1999. Understanding the Process of Aging. Marcel Dekker: New York, NY, pp. 265-292.
3. Frassetto L., Morris, R., Sellmeyer, D., & Sebastian, A. 2008. Adverse Effects of Sodium Chloride on Bone in the Aging Human Population Resulting from Habitual Consumption of Typical American Diets. Journal of Nutrition, 138, 419-422.
4. Bobkov, V.A., et al., 1999. Changes in the acid-base status of the synovial fluid in rheumatoid arthritis patients. Ter Arkh.