On Cookies, Cravings & Mis(taken) Labelings.

The Cravings Made Me Do It

When I started this post, I was about to extol the taste and virtues of these Dark Chocolate, Chocolate Chunk Cookies.  I was about to say how delicious and satisfying they are (and they are); and how much I admire the company who made them for going the extra mile to include multiple allergies. But when I double-checked the ingredients to be sure I was writing about them accurately, I realized why I had such a rough couple of nights after eating them.  Until then, I simply could not pinpoint the reason for my body's allergic reaction.

Before I go on, let me add that If gluten is your only allergy and you love chocolate, these cookies from Pamela's Products are some of the yummier G-free cookies out there.  Go get 'em. 

But they are not yet "dairy-free", even though the label says, "Non-Dairy".  Since I have an allergy to all dairy products, even traces of dairy can cause a reaction.  I'm embarrassed to say that my craving for chocolate coupled with the sound of the word "cookie" just drove me to the shelf without doing my usual ingredient-reading homework.  This mistake plus an FDA approved, but outdated labeling technique, led me down a path that was painful, but interesting.  So, I'm going to use this experience to discuss a few very important things:

• Non-Dairy & Vegan vs. Dairy-free labeling
• Why it is important to call the manufacturer if you have a clear allergic reaction to their product
• How a responsible company/manufacturer should and did respond
• The possibility for allergen-free product companies and factories to expand their mutual markets if they cooperate on a larger scale. 

My Conversation with Pamela's Products

Usually, I am a fastidious ingredient checker -- even if I've used a particular product before.  You never know when the manufacturer of a product might change their recipe.  Sometimes, one producer of just one ingredient could add nuts, dairy or some other allergen to their facility.  But when I picked up this box,  I let the little snack devil in my head make my decisions for me because of this label:

"Wheat-free*Gluten-free*Non-Dairy".

I was sure it wasn't the cookies that made me miserable.  But an empty box (it had been a long time since I ate a cookie) and a couple of long days later, I turned said box over just to be sure.

On the back of the box it states in smaller letters:  "ALLERGEN INFORMATION:  CONTAINS EGGS, SOY, AND MAY CONTAIN TRACES OF MILK."

I picked up the phone immediately and called Pamela's customer service department.  I was upset.  The customer service rep had their marketing director, Stephanie call me back within minutes.  We had an intelligent discussion about several things.

The Real Meaning of "Non-Dairy" & "Vegan"

"Non-dairy" means that there are no dairy ingredients listed in the product.  But the FDA does not define the term "non-dairy", each state does.  This adds complicaton for the consumer.  Also, "Non-Dairy" doesn't take into account that the product, or any ingredient in the product, could be manufactured on the same equipment that also handles an allergen like dairy.  Incidentally, neither does the label, "Vegan".  Traces of milk or any of its derivatives (casein, whey or lactose) left on equipment from another product can be quite significant.  Significant enough to cause a serious reaction.

In researching this article, I found that I am not alone in my mis-interpretation of "non-dairy".  I am allergic to gluten and all forms of dairy - with a slow onset, or IgG reaction (i.e. not an IgE or anaphylaxis) that causes one or more of the following (for me): dull to sharp stabbing pain in my head, dizziness, stuffed nose, swelling (that's attractive), abdominal pain, a digestive standstill, flu-like symptoms, anxiety, numbness and sometimes a racing heart.  These symptoms take several days or more to clear.  I probably won't end up in the hospital because of a mistake, but some people will.    

In a open letter to the FDA encouraging them to change this labeling tactic, The Food Allergy & Anaphylaxis Network (FAAN) describes another twist to the non-dairy labeling:

Many of our members have told us they have purchased “non-dairy” products for their milk-allergic children because they believed these items to be safe.  Individuals often interpret “non-dairy” to mean “no dairy” and therefore do not feel it necessary to read the ingredient statement on the back of the package. In fact, doctors often advise parents of milk-allergic children to avoid “milk”, without informing the patient/parent of technical ingredient names such as casein.  However, FAAN has learned of situations in which “non-dairy” items (such as whipped toppings, imitation cheeses, and soft-serve frozen desserts) have caused milk-allergic reactions in children because it was later discovered that the item contained a milk-derived protein.

Pamela's Products Takes Quick Action

In short, according to labeling laws, Pamela's Products was not wrong for labeling this product, "Non-Dairy".  Plus, they specialize in gluten-free products, not products for multiple allergens.   My phone call was apparently a first for Pamela's, which surprised me and yet didn't surprise me.  I've learned that people are embarrassed.  They are used to just sucking it up and moving on because they feel they "have no choice".  Or perhaps others were just smarter than I was. 

However, Pamela's recognizes that with the increase in the numbers of people with food allergies, as well as the increase in people with multple allergies - they need to evolve more ahead of their customer base.  So they immediately went to work.  Stephanie asked for my email address so she could keep me apprised of her conversations with Pamela herself and their managment team. 

Here is what they have done so far:

• They Stopped the Presses on cookie boxes for their new "Wherever Bars" as they were being printed.  This was at no small expense.  When you see this new product (launched this spring) in stores, you will notice an asterisk (*) next to "Non-Dairy".  This is a temporary change while they consider making more changes to the box design to accommodate better labeling. Rest assured, I'll be looking to see how the change turned out.
  
  
• They are Considering Changing Chocolate Factories.  I put them in touch with Barry-Callebaut Chocolate, a fair trade, high quality company and the only dairy-free bittersweet chocolate factory line in North America.   Callebaut also does not produce nuts or gluten products in their factory, but right now, they only test for dairy.

I appreciate the concern and action from Pamela's Products and have great respect for their immediate response.  In fact, I called them on April 8, 2011 and received these results on April 12, 2011.  They very kindly made it clear that they want to hear from their customers (so give them feedback!), so they can "strive to be the best".

An Expanding Food Allergy Market

Perhaps it is the marketer in me, but I see a huge mult-beneficial opportunity here.  If Callebaut agrees to test also for gluten and nuts, both Pamela's and Callebaut could theoretically expand their markets - possibly significantly.  

Here's some quick data for the United States alone:

• Over 12 million Americans have some kind of diagnosed food allergy - that's 1 in 25 people (FAAN)
• Over 3 million (1 in 133) have celiac disease (celiac.org)
• Millions more have diseases that require a restricted diet (some resources say 3 million, others closer to 11 million)
• Peanut allergies have tripled from 1997-2008 (FAAN)
• There are 4 times more people with celiac than there were 50 years ago (March 2011, University of Maryland study)
• 18 million people suffer from gluten-sensitivity (March 2011, University of Maryland study)
• Many people are developing multiple allergies (data not conclusive)

More data on this expanding market is coming out every day.  My hope is that more Tender Foodies with nut, dairy and gluten allergies (and more?) can experience the products of great companies like Pamela's and Barry-Callebaut.  If my greatest wish could become true, all ingredients would be organic and non-GMO.  Eutopia would be if we could find the cause of food allergies and make them disappear.

While there are some real limiations that need to be acknowledged, something close to Eutopia could be only a few decisions away. 

Enough of us just have to ask for it.  Tell me what you think.

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Recommended Reading:  The Wall Street Journal Article on the Gluten Study

How do I get tested for Celiac? 

RECIPE: Fish Tacos from The Green Well (gluten- and dairy-free)

A Brief History of Fish Tacos

Fish tacos are known as a Baja specialty.  So much so in fact, that after many years of living in New York City, one of the foodie capitals of the world, it actually took a trip to San Diego to experience a fish taco for the very first time. 

Wrapping fish in tortillas has been on the indigenous North American menu for probably thousands of years.  Even so, Ensenada, Baja CA, Mexico, claims to be the original home of the fish taco (with the opening on the Ensenada fish market in 1958).  But from what I understand, Ralph Rubio brought it to the U.S. from the coastal stands of San Felipe, Baja, CA, Mexico in the 1980's.  On spring break, he learned how to make them from his favorite taco vendor, Carlos, and tried to convince him to come to California and help him set up a chain of fish taco stands.  Carlos declined. Once successful, Ralph tried, but couldn't find Carlos again.  Though he couldn't share his success with Carlos, the rest, as they say, is taco history.

The Green Well's Recipe - (gluten- and dairy-free)

   Rob Tamburello, the General Manager for the Green Well Gastro Pub graciously provided this gluten- and dairy-free recipe for their "new" fish tacos, just in time for grilling season.  

 Give it a try and bring a little Baja to your neck of the woods.

The Green Well is located on 924 Cherry Street SE in Grand Rapids, Michigan 49506 • 616-808-3566.

Wanna know more about the Green Well how they serve Tender Foodies?  Read my review.

Marinate and Grill the Fish

Marinade for the fish

(The Green Well uses tilapia but they say that cod or halibut will also work fine)

1/2 cup garlic oil
1/2 cup cilantro
1/2 tsp each of cumin, coriander, smoked paprika, granulated garlic, granulated onion

Marinate the tilapia for at least an hour and grill it.  5 oz. of tilapia make 3-4 tacos.  Depending upon how you roll.

Julienne the Veggies for the Slaw

1 head of green cabbage
1 red pepper
1 poblano pepper
1 red onion

Don't know how to Julienne?  Here's how.

Make the Dressing

1 can coconut milk
Juice of 1 lime
1 Teaspoon each of chili powder, cumin, coriander, garlic powder
A splash of rice wine vinegar

Dress the slaw with as much dressing as you prefer. 

Prepare the Aioli

1/4 cup lime juice
2 cups olive oil
3 raw egg yolks **
1 TBS honey
3/4 water

Put all ingredients in blender except oil and turn on high, then slowly add the oil until you get the desired consistency.

**PLEASE NOTE: CONSUMING RAW EGGS is not advisable for everyone, so know your own health and consult with your doctor if you have any doubts.  Only use them if you know what you are doing and buy the freshest eggs if you try this aioli.  If you are not allergic to dairy products, you can use sour cream with the lime juice instead of the aioli.  We'll post any other substitutes as we find them.

Wrap it an All Corn Tortilla

The Green Well uses El Milagros white corn tortillas you can get them at most grocery stores they are made right here in Grand Rapids.

 Thanks a million Green Well and Rob for this great recipe!

Recipe: Candied Orange Peels

The Story

When looking for candies that would complement my dairy-free Simply Coconut Chocolate Truffles, I came across this recipe from The Food Network Kitchens.  I found the recipe a few years ago, but it immediately brought back the memory of family trips to Florida to visit my Grandparents.  They had wintered and later retired there and for many years, rented a house with a Kumquat tree in their back yard.  There was a lemon tree, a grapefruit tree and an orange tree, as well.  But my first taste of the tart, tangy, sweet kumquat was so memorable, that I still have a picture of that moment imprinted in my mind.  I think I was six or seven years old, and when I asked how one might peel such a tiny thing, my Grandfather said, "Just eat it all at once - peel and all."  I was rather pleased to have permission to partake in a substance that was here-to-fore forbidden.  (The peel.)  And it was good.

This recipe isn't on Food Network's web site anymore, but it is still a favorite of mine.  I make this and an array of truffles every Thanksgiving.  I love the brightness and color that the orange brings to the table.  I also recently made this for a Power Chicks Brainstorming Party this winter and those sweet, tangy peels still reminded me of warm breezes, kumquats and my Grandfather's extraordinary talent of wiggling his ears without moving any other muscle on his face.  He taught me that trick, too, and I think I can still pull it off. 

So in honor of Grandpa Veltman (hello Grandpa, wherever you are :)), I hope you enjoy these beautiful and unusual treats.

Timing

Prep Time:  30 minutes

Inactive Prep:  4 Hours

Cook Time:  1 Hour 13 Minutes

Yield:  about 4 cups of peel (depends on your orange size)

The Ingredients

9 thick-skinned Valencia or navel oranges (try to find organic, since you are using the peel)

6-3/4 cups of sugar, plus an extra cup for rolling

2-1/4 cups of water

Do a Little Orange Surgery

Cut the tops and bottoms from the oranges.  Then score each orange into quarters.  Cut down into the peel without cutting the fruit (do your best).  Peel the skin and the pith from the orange - it will come off in a large piece.  Set the orange aside and use for another recipe.  Cut the large sections of peel into 1/4-inch wide slices - the long way. 

Boil the Peels

Put the orange peels in a large saucepan with cold water to cover.  Bring the water to boil over a high heat.  As soon as the water boils, remove the pan from the heat and pour off the water.  Repeat this one more time.  (If you would like them softer, you can do it a 3rd time, but this makes the peels a little mushy for my taste).  Remove the orange peels from the pan and set aside.

Give the Peels a Sugar Bath

In the same pan, whisk the 6-3/4 cups of sugar with 2-1/4 cups of water.  Put it back on the stove, bring up to a boil, then reduce the temperature so that the peels simmer and cook for 8 or 9 minutes.  The sugar mixture temperature should be at the soft thread stage, 230-234 degrees F after 8 or 9 minutes.  Add the peels to the sugar mixture and simmer gently for about 45 minutes.  You will be tempted to stir the peels - do not do this or you may introduce sugar crystals into the syrup.  You can swirl the pan to get the floaters to sink down into the sugar if you need to. 

Drain the peels and save the syrup for another recipe.  There is a good 8 or more cups of simple syrup left over, and I'm still looking to find the perfect way to use such a copious amount of syrup.  It can be used in iced tea, drink recipes, cakes and other candies.

Roll & Dress the Peels

Roll the peels in sugar and dry on a rack for 4 or 5 hours.  Store the peels in a litte of the left over sugar, and store the rest.   You will have a little orange flavored sugar for another recipe.

The peels can be dipped in melted bittersweet chocolate.  I like to do a mixture of both plain peels and chocolate dipped peels. Yum.

Many thanks to the Food Network for introducing me to a recipe that has inspired such great memories.

Recipe: Simply Coconut Truffles

Yes, Coconut is Good For You

Coconut had long been considered a decadent delight, consumed only by those purporting a devil-may-care attitude about their cholesterol levels.   How untrue that has turned out to be.  This misinformation (that coconut is bad) was proliferated throughout the marketplace because scientists and docs didn't yet understand the importance of -- and differences in fats.  Coconut is still a delight, but it is now considered an ultimate health food (and one of my favorite dessert ingredients).  Coconut is said to have anti-microbial properties (watch out you little bacterial and viral invaders).  It is also very high in fiber, vitamins and minerals.  Coconut even contains those rare medium-chain fatty acids that absorb easily and directly into our human bodies.  Well, these truffles are, of course, candy, but with coconut coupled with a the heart-healthy flavenoids of bittersweet chocolate - how could we feel guilty about such a tiny & tasty dessert? 

Simply Coconut Truffle Recipe

Makes about 24 or so truffles.

Prep time:  10 minutes

Inactive prep time: 20-30 minutes

Roll time:  watch your favorite TV show and it will go more quickly.

Ingredients

1/2 pound of dairy-free bittersweet chocolate (recommended brand, Barry Callebaut)

2 tsp.  coconut extract

1-1/2 cups of angel flake coconut

1/2 can (13.66 oz can) of organic coconut milk (recommended brand:  Thai Kitchen Organic Coconut Milk)

Chop the chocolate into teeny tiny little pieces and place in a heat safe glass bowl.  Bring the coconut milk to a boil and quickly remove, then pour over the chocolate.  Shake the bowl so it is evenly distributed and cover quickly with a plate to seal in the heat. 

Let the coconut milk melt the chocolate for about 5 minutes.  Then uncover and whisk by hand until the chocolate is smooth and shiny.  You now have chocolate ganache.

Whisk in the coconut exract.  This will help bring out the flavor of the chocolate as well as enhance the coconut flavor.  Stir in a 1/2 cup of coconut.  Then place in the refrigerator for about 20 minutes or until the chocolate is firm (but not hard). 

With a small melon baller, scoop out the chocolate and roll into truffle balls.  Roll each truffle into a bowl of coconut so that it has a nice little coconut coat.  Place in a container - preferebly with coconut flakes as a bed (this will help keep the truffles from sticking together) and place in the refrigerator. 

Serve cold and with confidence. 

Serve These With . . .

Candied Orange Peels

Almond Cognac Truffles

If you want to mix it up with a few different bite-sized morsels of yumminess, try these recipes, too. 

What is a Coconut?

According to the Library of Congress:

Botanically speaking, a coconut is a fibrous one-seeded drupe, also known as a dry drupe.  However, when using loose definitions, the coconut can be all three:  a fruit, a nut, and a seed . . .

Coconuts are classified as a fibrous one-seeded drupe. A drupe is a fruit with a hard stony covering enclosing the seed (like a peach or olive) and comes from the word drupa meaning overripe olive. A coconut, and all drupes, have three layers:  the exocarp (outer layer), the mesocarp (fleshy middle layer), and the endocarp (hard, woody layer that surrounds the seed).

Allergen Note

Some folks who are allergic to tree nuts are also allergic to coconut.  Coconuts are required by the FDA to be labled "contains tree nuts", but not everyone reacts to coconuts in the same way.  So if you have a nut allergy, ask your doctor if  coconut is something you should consume or be tested for before trying this recipe.

This blog does not offer, assume or intend to be medical advice.  Please consult your doctor and manage your unique health and wellness concerns responsibly.

Power Chicks & Lemon Chicken

Photo taken by Lisa Visbeen Lehmann of Studio Jewel

Brainstorm Party

Sometimes you need a little extra IQ.  A shot of cool, quick inspiration.  A few of the best peops in your corner. 

Since The Tender Palate is a budding business, I can use as many healthy brain cells as I can get.  So I brushed off my rusty entertaining skills, dished up a light supper for a few new power chick friends and “experimented” on them with a totally gluten- and dairy-free menu.  These fun and generous women agreed to help me jump-start a couple of ideas, so I made a variety of dishes that were fairly well-practiced.  I use the word “experiment”, because I’m always curious to see how the palates of people without food allergies react to alternative ingredients.  

We met at one of my favorite event venues, the historic The Leonard at Logan House.  A couple of bottles of Natura Organic Wine added just a teensy-weensy bit of creativity as well.  Both the cabernet sauvignon and the gewürztraminer got rave reviews.  I usually prefer red, but that evening, I tried the white and stuck with it.  I loved the Gewurztraminer’s unusual and pleasant mix of dry and sweet.  I could even taste the promised hint of jasmine.  I think it is my new favorite white (and “gewürztraminer” is really fun to say.)  The cabernet drinkers were especially happy when alternating bites of chocolate truffle with sips of the deep, toasty red.  

The "No Men" Menu

Although no men  were invited to this particular party (next time I'll do an ALL MEN Menu), I threw a bone to equality by serving the same number of dessert items as savory-type dishes.  Because when it comes to chocolate . . . baby, there ain’t no glass ceiling. 

My unsuspecting power chicks were not aware, however, that many of the yummy ingredients in each dish were also power foods.  Here’s the menu plus a little of the moxie behind it. 

Recipe: Cilantro-Lemon Chicken Strips (RECIPE COMING SOON)

*cilantro is purported to be anti-bacterial, there are theories that it can attach to and remove heavy metals from the body (like mercury), and is thought to also balance blood sugar.

Recipe:  Grown-Up Chili

*Lycopene is an anti-oxidant that is thought to reduce the incidence of cancer.  The lycopene in tomatoes is activated best when cooked.

Recipe:  Ina Garten’s Grapefruit/Avocado Salad
               (I also added blanched asparagus to the dish)

               Link to Ina's original recipe

*Adding more lycopene to the dinner is the wonderful and sweet red grapefruit.  A healthy fat, like the avocado in this salad, is the lycopene activator for the grapefruit.  And with the Dijon vinaigrette, the two taste incredible together. 

*Asparagus is high in folate (6 spears contain almost ½ the recommended daily intake), Vitamin C, potassium and antioxidants.  The dijon vinagrette liked the asparagus, too.

Recipe:  Almond Cognac Truffles (RECIPE COMING SOON)

Recipe:  Simply Coconut Chocolate Truffles 

Recipe:  Candied Orange Peels

*Chocolate (particularly dark, minimally processed chocolate) contains flavanols and oleic acid both thought to have healthy effects on your heart.

Natura Organic Gewurztraminer 2010

Natura Organic Cabernet Sauvignon 2009

*Red wine is also full of heart-healthy flavanoids.  Of course, doctor’s orders, moderation and other such laws of your own personal health trump any information given here. 

My Warmest Thanks 

As suspected, it turned out to be a really great evening with great conversation.  If you have an idea that needs some kicking around, try throwing a brainstorm party – and drop me a note to tell me how it went!

Warmest thanks to my power chicks for the evening: 

Kelly Jansens Boos of Green Dog Pet Accessories   & Black Dog Productions, LLC 

Jennifer Phillips Wilson of Grand Development Associates, LLC.

Lisa Visbeen Lehmann of Studio Jewel  

Thanks again to Dave Russo of G.B. Russo & Son for recommending these great wines.