Article by Lauren Hoover-West, Chef, Author and Cooking Instructor of Gluten-free, Dairy-free Classes

Gluten is a set of proteins in wheat, rye, barley and spelt. Unfortunately, due to hybridization and chemical processing, gluten is now more concentrated and allergenic. This is likely why we are seeing a dramatic rise in people who are sensitized to gluten-containing foods. Combined with overexposure and crossreactions with similar food proteins (dairy, corn, etc), gluten can trigger a cascade or spectrum of dysfunctions and symptoms.

When the body becomes sensitive or allergic to a food such as gluten, it responds by releasing chemicals in the body that can cause many health issues including the wearing away of the intestinal lining that absorb nutrients. This can manifest as signs or symptoms on the skin, in the nervous, digestive and immune systems, or it can be totally asymptomatic. Evidence is mounting that shows undetected or non-compliant cases can significantly increase a person’s risk of autoimmune disease and premature death. People who suffer from inflammation, autoimmune disease or aforementioned symptoms can possibly benefit from eating a gluten-free diet. Many gluten-free packaged products are high in carbohydrates, starches and gums, which can cause weight gain and are low in nutritional value. gluten-free oat or sorghum flours are healthier alternatives.

Try these gluten-free brews!

Green’s Dubbel Ale
Belgium
Vegetarian Times 2011 Foodie Awards: Top gluten-free beer. The dubbel style originated in Belgium, as an ale offered for sale by monastic breweries. Green’s Endeavour Dubbel is the world’s first version of this style made with no barley. In the classic dubbel fashion, a hint of dark-sugar and toffee flavor; and a traditional Belgian yeast bouquet. Makes a fine aperitif; also great with traditional Italian antipasto, soft cheeses and gluten-free baked goods.
$6.99 16.9 oz bottle

Fox Barrel Blackcurrant Cider
Colfax, California
This Blackcurrant Cider is deliciously light, but not too sweet. Made with pure pear juice using U.S. west coast pears, this cider is naturally elegant, and has
a mouthwatering juice complexity. America’s first cider line using 100% pear juice, rather than pear uice concentrate.
$8.99 6 pack

New Planet Off Grid Pale Ale
Boulder, Colorado
This excellent gluten-free pale ale is a wonderful interpretation of the classic pale ale style. It has a distinctly deep amber color and great character and body. Three varieties of hops provide a wonderful aroma and a citrus and spicy hop flavor. This smooth ale is made from sorghum and brown rice extract, molasses, hops, and yeast.
$8.99 6 pack

Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. It is rich in healthy fats, fiber, as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. Also, when mixed with liquid, chia forms a gel (see pudding recipe below). Researchers suggest that this reaction also takes place in the stomach, slowing the process of digestion so you feel fuller longer. Plus, this gelling effect makes it a tapioca pudding substitute. To get more chia seeds in your diet, add them to smoothies, yogurt and granola, use them in place of other seeds in recipes or use them to make healthy puddings, like this one:

Chocolate Chia Pudding Recipe
Eating healthy after the holidays can be tough — your body wants you to get back to a healthy eating regimen but your taste buds may be missing some of those yummy holiday treats! This pudding is the perfect remedy. It is good for you and also chocolatey, creamy and warming.

1/4 cup chia seeds
1 cup coconut milk (you can use the coconut milk beverage or for a more decadent treat, canned coconut milk)
1-2 Tablespoons maple syrup (depending on desired sweetness)
2 Tablespoons cocoa powder
1/2 teaspoon ground cinnamon
1/8 teaspoon chili powder

In a glass bowl combine the chia seeds and coconut milk and let soak for at least 30 minutes. Stir the mixture every so often to make sure the seeds do not clump together. Place the soaked chia and milk into a medium sized saucepan and add remaining ingredients. Cook gently over medium heat just until all ingredients are blended together, and mixture is warm. Serve warm or place in small bowls and chill.

More Delicious Chia Products

Mamma Chia: Mamma Chia infuses nutrient-rich chia seeds with delicious organic juices, making it fun for your mouth and great for your body! And Mamma Chia is lightly sweetened with less than a tablespoon of organic agave nectar for the whole bottle. It is super tasty and super fun! Mamma Chia comes in four delicious flavors: Blackberry Hibiscus, Cherry Lime, Cranberry Lemonade and Raspberry Passion.

Navitas Naturals Chia: Try sprinkling these mildly nutty seeds in with your breakfast bowl, mix into a salad dressing or dip, or soak them in water or juice to form a gel and use as natural thickening agent for soups and other recipes.

Throughout the winter months, our produce departments are filled with an array of citrus to choose from. A plethora of shapes and sizes that are all descendants of three major families: mandarins, citrons and pummelos. All other citrus are a result of a cross between members of these three groups. Here’s a rundown of some of what you’ll see this month:

Navel Oranges: Easy to peel for an orange, navel oranges are seedless and sweeten as the season wears on until January when the flavor really starts coming on. They are thought to be a cross between a Pummelo and a Mandarin. The most commonly grown variety is called Washington.

Cara Cara Navels: These oranges have the outer appearance of a common orange, but their flesh is the color of a Ruby Grapefruit. They are reliably seedless and boast a sweet, aromatic flavor. This low acid variety is thought to have mutated from a common (Washington) Navel tree growing in South America.

Minneola Tangelos: A cross between Duncan Grapefruits and Dancy Tangerines, these tangelos are named after Minneola, Florida and are characterized by a trademark bell shape. Typically, this large fruit is sweet, juicy and easy to peel. They contain few seeds, if any.

Kumquats: Kumquats are native to China and are now widely grown in both Florida and California. There are two main varieties: the Nagami and Meiwa. Nagami Kumquats are oval shaped and are the more commonly grown variety. They have a tart flavor that’s great for culinary uses. The Meiwa Kumquats on the other hand have more rounded shapes and boast a sweeter flavor. Lacking the tartness of the Nagami, Meiwa are not recommended for culinary use. Both varieties should be consumed peel and all. Try placing a kumquat betwen the palm of your hands and rolling it gently until it becomes soft. This releases the essential oils and makes for a sweet initial bite.

Oro Blancos: These oranges are a cross between White Grapefruit and a Pummelo but resemble the latter more closely. Larger than grapefruits, Oro Blancos range from green to golden yellow in color, and are both astringent and sweet at the same time. Eating an Oro Blanco has often been described by some as “the flavor of a grapefruit with sugar on it.”

Pummelos: One of the original citrus families, pummelos are quite large in size with some as big as a human head. They have a smooth green to yellow skim, firm flesh, relatively low acidity and a surprisingly sweet flavor.

Clementine Mandarins: Clementine Mandarins are a hybrid variety first grown in Algeria and introduced to California around 1914. Like most madarins they are easy to peel and reliably seedless (unless cross-pollinated with another variety, in which case they become seeded). Clementines have a juicy, sweet flavor and were popularized in the 1990s by Spanish growers who began shipping them to the US. Now, they are readily available from California growers.

Satsuma Mandarins: Satsuma Mandarins begin in late November and are the first of the season. This Japanese variety was first brought to the U.S. in 1878. Reliably seedless, Satsumas are well known for having a loose peel that slips off effortlessly. In addition to a perfect mix of sweet and tart flavors, Satsumas are loaded with synephrine, a natural decongestant.

Page Mandarins: These are a low-acid variety with a distinct sweetness. A cross between a Clementine and a Minneola, they were discovered in Florida in the 1960s. Rounded with a slightly oblong shape, the juicy red-orange flesh typically contains very few seeds. Page Mandarins boast a melon-like sweetness.

Dancy Mandarins: Often labeled as Tangerines, the rind is a deep reddish-orange color and is generally easy to peel. The flesh is juicy, sweet (though slightly acidic) and rich tasting. It does contain seeds.

Murcott Mandarins: These mandarins tend to start up in late January and run all the way until April. With an appearance that is short and squat, these easy to peel, reliably seedless mandarins boast a honey-like sweetness that will keep you coming back.

Did you know?
The name tangerine has no real botanical basis, but was most likely developed as a marketing term for brightly colored mandarins. It is thought that the name was derived from the Moroccan port of Tangier, from which the first Clementines were exported to the U.S. The term is generally used to describe some, but not all mandarins.

Probiotics, which occur naturally in fermented foods and beverages, are necessary for optimal digestion and nutrition. During these winter months when cold and flu germs are everywhere, it is useful to look for ways to boost your immune system naturally. A large percentage of your immune system resides in your gut along with an estimated 100 trillion beneficial microorganisms. These beneficial organisms, called probiotics (from pro and biota, meaning “for life”) keep pathogens (harmful microorganisms) in check, aid digestion and nutrient absorption, and contribute to a healthier immune response. Probiotics can be taken as a dietary supplement or can be consumed by eating certain foods that contain them such as: kefir (either dairy, coconut or water-based), yogurt, buttermilk, tempeh, miso, sauerkraut and kimchi.

Farmhouse Culture sauerkrauts are made right here in Santa Cruz with locally grown organic ingredients. Try the Smoked Jalapeño on fish tacos.

Granny Choe’s Kimchi is a perfect condiment for your dinner table, bringing its bright spicy flavor to your meal.

Dr. Kefir is a locally-brewed dairy-free kefir beverage, that is refreshing, favorable and loaded with good-for-your-gut probiotics. Find it on tap at our juices bars.

Kevita Probiotic Drink KeVita™ contains a proprietary blend of live probiotics and is made with the finest organic ingredients. This thirst-quenching refreshment comes in Mango Coconut, Lemon Ginger or Green Tea flavors.

Garden of Life Probiotics has introduced RAW Probiotics™. They go beyond probiotics with whole-food probiotic formulas providing 30+ powerful probiotic strains, along with probiotic-created cofactors including vitamins, minerals, enzymes, antioxidants and prebiotics. RAW means they are uncooked, untreated, unadulterated; with no binders or fillers.

How about a little something to warm your soul this holiday season? These delightful winter brews are sure to do the trick. Plus, they have festive names, perfect to liven any Christmas spirit! Bring an eclectic variety to a party for a festive sampling or enjoy a tall, frothy glass sitting by the fire. Whatever your style, each one of these icy-cool beverages are sure to keep you warm all winter long.

Santa’s Little Helper
Imperial Stout Port Brewing Company – San Marcos, California

Made from copious amounts of roasted and black barleys, this stout invites you to share a silky black body with hints of freshly pulled espresso from the coffee house, melding with dark bitter sweet chocolate from a Belgian Chocolatier and the ash of a smoldering fire on a dark winters night.

Orchard Gate Gold
JK’s Scrumpy Hard Cider – Flushing, Michigan
This cider is fermented naturally in small artisanal batches from a proprietary blend of organic apples grown at the Koan Family Orchards in Michigan. They have produced hard ciders since the 1860s and use the same traditional recipe that helped to save their farm during the great depression. There will be slight variations from batch to batch, just as nature makes no two apples alike!

Jubelale
Deschutes Brewery – Bend, Oregon

A dark, malty celebration ale with layered flavors and beautifully balanced hopping. Jubelale pours deep garnet in color, medium bodied, with notes of chicory, earth, spice and fruit. To beer lovers, it’s like Yule fire and family.

Fireside Chat
Winter Spiced Ale 21st Amendment – San Francisco, California

A rich, dark, English-style ale with a blend of warming spice and sweetness. It’s like Christmas in a can!

___________________________________________

Oliver Carter
Wine & Beer Merchandiser

Let your holiday entertaining be fun and flavorful for you and your guests. Be done with boring cheese and crackers. New Leaf Community Markets makes it easy to serve your friends and family the finest foods. Our buyers stock their shelves with amazing local and imported artisan dips, spreads, cheeses and crackers. We are always swapping ideas with each other and have put together some delicious and super-easy combinations to share with you. It’s easy to delight your guests and keep it simple for yourself, making your holidays happy!

“My favorite way to entertain is antipasti — a quick trip to the olive bar, cheese, salume, olive oil, nuts and bread. This means I get to use my cool little bowls and platters I have collected over the years too! I love to eat this way and it makes for easy entertaining. If there is one thing you have to try it’s the new organic Potter’s Crackers. The rye and caraway with Saint Agur blue cheese and of course my all-time favorite Dalmatia Fig Spread. I love this combination because it goes great with beer or red wine.”
Nancy Weimer
– Food Service Director

“At any time of the year, our home is likely to be stocked with a number of curious foods and libations. Spontaneity and contrast in flavor is how we like it! La Tur, is a dense and creamy blend of pasteurized cow, goat and sheep milk. Let it set out for an hour before spreading liberal amounts on Rustic Bakery’s Handmade Sourdough Flatbread. This cheese rarely finds its way back to the fridge.

The suggested wine pair for La Tur is something with bubbles, though I prefer something more eclectic like the 100% Certified Organic Biohof Pratsch Grüner Veltliner. It is fresh and tangy with a bright and round body that will whisk away the richness of the cheese. This handsome bottle is also unlikely to find its way back to the ice box. For contrast, our cheese plate will stray immediately from Europe to our local coast. One or two cheeses from Schoch Family Farmstead, Garden Variety Cheese or Harley Farms will do the trick!”
Matt Farrar
– Gourmet Graphic Designer

“I tend to be a bit adventuresome and like to combine unusual big flavors with salty and sweet. Harley Farms Plain Fromage Blanc with Friend in Cheeses Fig Fennel Jam on Rustic Bakery Olive Oil and Sel Gris Flatbreads and I top each with a Marcona almond. The creamy local goat cheese is great with the flavors of the Fig and Fennel, Rustic’s flatbreads are perfect for spreadable cheeses, and the addition of the salty Marcona almond is really outstanding — a favorite hit.”
Austin Carlson
– Gourmet Buyer, New Leaf Downtown

“I love cheese, especially when served as a dessert course. My new favorite is Potter’s Organic Orange Graham Crackers with Calabro Fresh Hand Packed Ricotta, topped with a light drizzle of Savannah Bee Cheese Honey and a thin slice of organic pear. I couple it with a bright and bubbly dry Prosecco — the perfect after-dinner dessert.”
Valerie VanderLaan
– Assistant Food Service Director

“My favorite to serve to friends is a little Tutto Calabria Hot Red Pepper Jelly on a La Panzanella Sesame Cracker, with a thin slice of Applegate Salami and topped with a piece of Aged Murray Bridge Cheddar from Australia.”
Cesario Ruiz
– Food Service Manager, New Leaf Capitola

Not only are nuts the perfect alternative to sugary treats, they are also a major source of nutrients our bodies depend on – plus they contain plenty of good fats and protein. Display nuts instead of candy this holiday season for a healthy snack, add to cheese platters for a crunchy addition or gift wrap in a fun bag or cute box with a ribbon to give to neighbors, friends or co-workers. With endless possibilities, you might now be wondering which nuts are which? We’ll break it down for you, simply read on below:

Almonds are a major crop in California, where 80% of the world’s supply is grown. A well-known nutritional powerhouse, they contain a diversity of phytochemicals, folic acid, magnesium, vitamin E and calcium. In fact, 20-25 almonds contain about as much calcium as a cup of milk. Our raw, roasted and flavored almonds are grown organically in the Central Valley.

Pumpkin Seeds (Pepitas): Archaeological remains of pumpkin seeds have been found in Mexico dating back to 8750 BC. Highly nutritious, they are a good source of protein, iron and magnesium. While many pumpkin seeds today are imported from China (even those grown organically), the seeds available under the New Leaf’s Own label in our bulk department are sourced from Colorado.

Pecans are one of the few native nut trees in the US. They have been grown commercially since the 1700s. Of the fourteen producing states, California is not the largest producer. However, we are fortunate to feature pecans from several small organic growers in the southern part of the state. They boast a buttery taste and are packed with nutrition including high amounts of protein, vitamins A and E, iron, dietary fiber and antioxidants.

Walnuts are also grown mainly in the Central Valley, although a small supply is available locally. While up to 50 varieties are grown commercially, at New Leaf we’ll be featuring three certified organic options this winter. Chandler will be available in the shell and both Tulare and Hartley will be shelled and sold in our bulk bins at various times. They contain vitamins B and E, dietary fiber, antioxidants and allimportant omega 3s.

Chestnuts are another native of North America and were a staple crop of many Native American populations. Some of the cultivated varieties grow well here on the Central Coast and throughout Northern California, but supply is limited.

Hazelnuts, also known as Filberts, are grown domestically in the Pacific Northwest. Our supply is from an organic farm in Oregon. Toasted hazelnut
shells have been found amongst the remains of the earliest human settlements in Northern Europe. They contain vitamins B and E, magnesium and other minerals. They are also high in monounsaturated fats.

Pine Nuts, most commonly found in pesto dishes, make a sweet nutty addition to a wide range of recipes. They are high in protein, vitamins E and K as well as B vitamins, antioxidants, potassium, iron and dietary fiber. Our certified organic pine nuts, found only at New Leaf, are harvested in the high desert area of the Four Corners region of the United States. The harvesting process is complex, as the nuts are protected by hard shells within the cones of the Pinyon Pines in which they grow.

_________________________________________
Matt Landi
New Leaf’s Produce Coordinator

Broccoli Salad
by Sandra Waier / Felton
“Modified from a recipe a co-worker shared with me years ago. Quick, easy and nutritious — not to mention delicious!”
Serves 4

1 bunch broccoli florets
6 oz vanilla yogurt
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup chopped walnuts

Mix all together, except for the nuts. Refrigerate overnight or for a few hours. Mix in the nuts prior to serving.

Sweet Potato Quesadillas
from Chana Landi / Felton
adapted from Moosewood Cooks at Home
Serves 4

3 tablespoons olive oil
1 1/2 cups finely chopped onions
2 garlic cloves, minced
4 cups grated peeled sweet potato
(about 3 potatoes)
1/2 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
Pinch of cayenne
Salt and pepper to taste
1 cup grated cheddar cheese
1/2 pound baby spinach
8 flour tortillas

Sauté the onions and garlic in the oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin and cayenne and cook about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add the salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling, spinach and cheese on each tortilla. Fold the plain half of the tortilla over the filling. Cook in lightly oiled skillet 2-3 minutes per side, or until the cheese is melted and the filling is hot. Add more oil if necessary and cook remaining quesadillas. Serve with sour cream
and or salsa.

California Grown
Organic Garnet Jewel Sweet Potatoes

ONLY 99¢ lb

Pizazz up your holiday feast with this zesty take on the traditional fare.  This version of stuffing with artichokes and parmesan will be sure to wow your guests and have them asking for more. Who knows it may even become a new holiday tradition. Then, if you are really feeling wild, add some of Molly’s Brussels Sprouts with bacon to the table – one word describes this dish – Yum! Besides, doesn’t bacon make everything better? At least we’re getting a dose of veggies!

Artichoke-Parmesan Sourdough Stuffing
provided by Audrey Seaton / Half Moon Bay
“I love this recipe because it’s very different from traditional stuffing and I enjoy the fact that I can make it from locally baked sourdough and locally grown produce.”
from Sunset Magazine, November,1994
Serves 15

2 loaves sourdough bread, cut into
3/4-inch cubes (8 quarts total)
4 Tablespoons butter
2 large onions, chopped
1 lb mushrooms, cleaned
and sliced
2 cups celery, chopped
10-12 garlic cloves, minced
3 1/2 cups chicken broth
4 jars (6 oz each) marinated
artichoke hearts, drained
1 cup grated parmesan cheese
1 Tablespoon poultry seasoning
1 Tablespoon minced fresh rosemary
3/4 teaspoon each salt and pepper
2 large eggs, beaten

Spread bread cubes in a single layer on a baking sheet and bake at 350º F until crisp and golden brown, about 25 minutes.

In a 12-inch fry pan, melt butter and add onions, mushrooms, celery and garlic. Cook, stirring often until vegetables are soft and tinged golden brown, about 25 minutes. Add a small amount of chicken broth to pan to remove any bits from pan bottom. In a large bowl, mix sautéed vegetables with toasted bread cubes, artichoke hearts, parmesan, poultry seasoning, rosemary, and salt and pepper. Whisk together remaining broth and eggs, and pour over veg/bread mixture. Stir until ingredients are well coated. Stuff a turkey, anywhere from 12-18 pounds and put any remaining stuffing in a greased casserole dish. The casserole dish should be baked during the last 45 minutes of roasting time at 350º F.

Molly’s Brussels Sprouts
provided by Ava Romero / South San Francisco

“My sister gave me this veggie-licious recipe because she knew I would love it. She puts a lot of balasmic vinegar in it and we adore it, so here you go! From her to me to you!”
Serves 6

1lb Brussels sprouts (trimmed and washed)
5 slices of bacon, chopped
1 half small red onion, sliced
Balsamic vinegar
Salt and pepper to taste

Boil Brussels sprouts in salted water for 10 minutes, drain. In a sauté pan, cook chopped bacon and onions until bacon is done. Add cooked Brussels sprouts and splash some balsamic vinegar on them. Salt and pepper to taste.

The Holidays are a time for good company, family and of course, delicious food. We were thrilled to receive so many entrants to our Community Cookbook recipe call and bummed when we were limited on the number of pages we had. With so many delightful holiday recipes to choose form, it was difficult to narrow it down to just a few. But, in the end we were able to create a beautiful November issue of our Flavor magazine, highlighting the recipes of our very own community. And what a delightful spread it is. To start, enjoy a recipe by Jeffrey Crawford from Santa Cruz, Whole Wheat Pumpkin Bread. Enjoy!

Whole Wheat Pumpkin Bread

by Jeffrey Crawford / Santa Cruz
Modified recipe from online resource
Serves 8

1/2 Sugar Pie pumpkin
Olive oil
2 1/4 cups whole wheat flour
1 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup liquid honey
3 egg whites
1/2 cup milk
1/4 cup sunflower oil

Slice pumpkin into 1 inch chunks with skin, coat with olive oil and roast in oven for about 30 minutes at 375º F. Pumpkin is finished when you can gently insert a fork. Cut or peel off the skin of the pumpkin chunks and mash, set aside 1 cup and reduce oven heat to 350º F. Mix all the dry ingredients together in a bowl. In a seperate bowl combine liquid ingredients, add pumpkin and mix well. Pour the mixture into a greased 8.5×4.5-inch loaf pan. Bake for 60-70 minutes at 350º F.