Ben’s Monster Mash

Posted on October 31, 2011 by Ben

I put this random recipe for Monster Mash together because:

I was bored (we had a totally random snow day)
it was Halloween
I had a thirst for monster goo.

When I first gave this drink to mom she liked it. This is the story I told:

I went into my back yard and found a giant multi-eyed monster. I grabbed my sword and my imaginary friend (Dragonpuff™*) and together we ground up the monster into a ghoulish, slimy , gross, scary, disgusting…..and surprisingly tasty pulp! It is very sweet. However, if you don’t like pulp in your orange juice you definitely won’t like this.(it is very pulpy)

Ingredients

3/4 cup V-8 Fusion Pomegranate Blueberry (or other, similarly colored, unsweetened, vegetable and fruit juice blend)
1/4 cup unsweetened applesauce
frozen raspberries (aka monster brains)

Instructions

pour the above ingredients into a cup ( you may add as many “monster brains” as you dare)
stir until applesauce and juice blend nicely.
serve in a scary cup (optional)

Overall this is a very tasty blend. I hope you enjoy Ben’s Monster Mash!

HAPPY HALLOWEEN!

~Ben

*don’t ask about Dragonpuff™. He’s none of your business.

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Bard’s…Not all Gluten-Free Beer is Created Equal

Posted on October 18, 2011 by G

I’ve said it before, and I’ll say it again: I love beer.

My wife, too, enjoys a high quality beer now and then. But her gluten intolerance made me feel…well, guilty if I was sitting across from her at the dinner table, sipping a cold, tasty bottle of beer while she downed another glass of ice water.

So when she discovered gluten-free beer, I was all for giving them a try. Continue reading →

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TOLERATION Gluten-Free Ale

Posted on September 9, 2011 by G

Continuing my ongoing effort to review gluten-free beers for Paleo beer-lovers, up next is TOLERATION Gluten Free Ale, from “Nick Stafford’s Hambleton Ales” in Yorkshire, England.

First, a little history about “Nick Stafford’s Hambleton Ales”. Not surprisingly, the company is owned by its founder, Nick Stafford. According to the company’s website, after being laid-off twice in only seven months (or “made redundant”, as the Brits like to say) in 1991, Mr. Stafford was bitten by the entrepreneurial bug and decided to start his own brewery. Continue reading →

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Review: NEW GRIST Gluten-Free Beer

Posted on August 13, 2011 by G

In a free market, quality often improves when consumer choice increases, and this scenario is having a positive impact on the market for gluten-free beer.

Not surprisingly, the recent growth in available brands of gluten-free beer is attributed to the increasing recognition of general gluten sensitivity and serious autoimmune disorders like celiac disease. To satisfy the rising demand for beer among consumers who want to avoid ingesting gluten, some brewers are turning to wheat and barley alternatives like sorghum, a species of grass cultivated in warm climates worldwide and that is commonly used to produce sugary syrup known as “sorghum molasses.”

One of these brewers is Lakefront Brewery, Inc., from Milwaukee, Wisconsin. Lakefront started in 1987 after a sibling rivalry between two brothers (the owners) over who could make a better homebrew. This rivalry eventually developed into a full-fledged business. Lakefront is notable for brewing and selling “Organic ESB” which is the oldest government-certified organic beer still on the market. Organic ESB uses 100% organic malt AND hops.

Lakefront’s entry into the gluten-free beer market is known as “NEW GRIST Beer”, and the story of how it first arrived on the shelves is an interesting one. Prior to 2006, the federal government mandated that “beer” had to be made with no less than 25% malted barley. This meant that gluten-free, alcoholic beverages could not officially be classified as beer. Ignoring the old saying that you can’t fight city hall, the owners approached the Alcohol, Tobacco, and Firearms Tax and Trade bureau and successfully lobbied for a change in policy that enabled them to brew, market and sell NEW GRIST Beer. NEW GRIST now falls under the FDA’s jurisdiction, hence the need for nutrition information on the six-pack.

I’ve had several bottles of NEW GRIST, and I can honestly say: I like it.

One of the first things I noticed about NEW GRIST is that it tastes like beer. While that may seem like an obvious quality for a beer to have, if you’ve sampled other gluten-free beers you’ll understand why I think it’s important to mention. Gluten-free beers ARE different from standard beer, and that difference is most obviously demonstrated in the taste, which tends to be sweeter and slightly drier than standard beer due to the high sugar content of the sorghum. Most people, especially beer connoisseurs, will notice the difference between standard beer and gluten-free beer with the first sip.

NEW GRIST is definitely sweeter than standard beer, but it’s not as sweet as other gluten-free beers. It has a fuller body, and a stronger hoppy flavor than most gluten-free beers, too. The aftertaste is mild but consistent, with a good blend of carbonation and bitters. I heartily recommend NEW GRIST, especially to folks who want to avoid gluten but enjoy a tasty beer.

Cheers!

- G

P.S. If you have tried NEW GRIST Gluten-Free Beer I’d love to hear your opinion.

For More Reviews of Gluten Free Beer see: Redbridge & TOLERATION

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Paleo and the City: Madison Square Park

Posted on August 3, 2011 by Lea

I took my youngest son, SP (stands for “Sweet Pea” or “Stink Pot” depending on the day), for a jaunt into New York City yesterday. We left early in the morning which meant we would be having breakfast, lunch and dinner (and dessert) there. We started out at Starbucks where SP had a decidedly non-Paleo Sausage & Egg Sandwich.

I ordered a Grande Americano with heavy whipping cream. I have had bad luck asking for a Grande Americano with “heavy whipping cream”. Either I end up with “whipped cream” (fail) or they interpret “heavy whipping cream” to mean LOTS and LOTS of cream. Sigh. Prior to discovering the Paleo thing I used to drink lattes with either 2% or whole milk. But now when I go to Starbucks, or similar coffee shops, I generally order an Americano. An “Americano” is basically a shot, or shots, of espresso topped with an equal amount of boiling water. I personally prefer the taste of an “Americano” to brewed coffee because it has a richer, crisper flavor. The addition of heavy whipping cream ensures that there is little to no carbohydrate in the drink. The taste of the coffee with the richness of the cream means that I do not miss the sugar. And having ditched my fear of fat I am able to drink the Americano with a clear conscience.

After our trip to Starbucks we decided to take advantage of the beautiful day by spending the morning in nearby Madison Square Park. The park features free concerts for kids on Tuesday and Thursday mornings in the summer. We were lucky enough to see a concert featuring Moona Luna. They were QUITE good and elicited lots of jumping.

We also got to see Jaume Plensa’s sculpture “Echo” while in the park. The installation is 44′ high and was quite impressive, especially with the Empire State Building in the background! ”Echo” is a white fiberglass resin work inspired by the Greek mythological nymph Echo. She could only utter other people’s thoughts but not her own. (The mythological character, not the sculpture. That would have been creepy.) The massive scale of the work is supposed to draw parallels to Echo’s origin as a mountain nymph. The work is in the park through August 14, 2011.

We spent a little time at the playground in the park enjoying the sunny day.

And then it was time for lunch at….drumroll please….SHAKE SHACK!

You might be asking yourself how one could stick with the Paleo Diet at a place called Shake Shack. Well, little SP definitely did not stay Paleo. He also felt the need to taunt me with the chocolate shake during the entire meal. (Note the second straw which I will admit I DID use to sample the shake. My willpower was not quite strong enough to resist that one.)

The sip of chocolate shake notwithstanding, I was able to otherwise remain “Paleo” for the rest of the meal. Shake Shack has good comprehension of the whole gluten thing so I was able to order a bunless, double burger with lettuce, tomatoes, pickles and onions. They asked me specifically if I had an allergy to gluten and put it into the order ticket (as you can see in the photo).

The organically raised Angus beef that Shake Shack uses was amazingly tasty. Their concern for customers seeking to remain gluten free was also very impressive. I highly recommend Shake Shack at its original location in Madison Square Park in NYC or any of their other locations.

After lunch we took a trip to the top of the Empire State Building and then met up with G for dinner. Stay tuned for future episodes of “Paleo And The City” for our experience at Zerza Mediterrano and Babycakes Bakery.

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Let’s Talk About Beer: Redbridge Gluten-Free Beer

Posted on July 28, 2011 by G

I’m just going to come out and say it: I like beer — a lot.

So when my wife informed me that beer is not exactly “Paleo”, I was more than a little concerned. I can survive without the bread, the pasta and the cereal. I can do without doughnuts, cake, candy, ice cream, and even the soda I used to drink like it was water. Besides, I’ve lost almost twenty pounds in six months since I’ve been eating Paleo so I’m motivated to stick with it.

But…does that have to mean no more beer?

Well…no, not exactly. Thanks to gluten-free beer.

Yup. That’s right. Gluten-free beer — meaning no barley, and no wheat.

That’s because it’s made with sorghum, a genus of numerous species of grass that are often used as fodder plants to feed livestock. Certain species, known as “sweet sorghum”, have been cultivated in the southeastern U.S. since the mid-nineteenth century for use in sweeteners. In some parts of the US, sorghum syrup is even used on pancakes!

Admittedly, there is some controversy as to whether gluten-free beers made with sorghum can truly be considered “Paleo.” As a powerful sweetener, sorghum is obviously high in sugars and carbohydrates. And although beers brewed with sorghum are generally considered to be safe for people who are gluten-intolerant (like celiacs), any brewer who makes gluten-free beer is still required to test every batch and record gluten levels in “parts per million” just to be safe.

I don’t really have issues with gluten, but my wife does, and she claims that gluten-free beers don’t cause the symptoms of gluten-intolerance that she often gets from regular beers. As a man who has gained some wisdom with age, I’ll take her word for it!

REDBRIDGE is a readily available brand of gluten free beer that’s made with sorghum and sold by Anheuser-Busch, the makers of Budweiser. I’ve had quite a few bottles of REDBRIDGE, so I’m comfortable recommending it as an alternative to regular beer for those with gluten intolerance issues, or for folks who like beer but simply want to stay Paleo.

If you try a bottle of REDBRIDGE, you’ll notice right away that it does taste different from regular beer. It’s a lighter, smoother taste, slightly sweet, and without a strong, hoppy finish. It’s a refreshing taste, similar in some respects to a wheat beer. I like it, but I readily acknowledge that it’s not for everyone. If you prefer a more intense hoppy flavor to your beer, like with an I.P.A., then REDBRIDGE might not be for you. Otherwise, I recommend trying it, especially if you’re gluten-intolerant. Finally, like most beers (but not all), REDBRIDGE is best served cold.

I’ll do some mini-reviews on other gluten-free beers in future columns.

Cheers!

For More Gluten Free Beer Reviews See: New Grist & TOLERATION

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Fireball Margarita

Posted on July 27, 2011 by Lea

Strict adherents of the Paleo diet generally eschew drinking alcohol. Realistically speaking, we know there are times when you may want to indulge. I personally enjoy having a margarita now and then but I really dislike the overly sweet versions. This recipe for the Fireball Margarita has no added sugar and is fairly low in carbs and high in antioxidants thanks to the blood orange juice. The habanero infused tequila gives the margarita a kick that goes great with spicy foods. I put together a couple of different recipes; one for a chilled, single Fireball Margarita served without ice and one for a pitcher that is poured over ice-filled glasses. The single recipe is a little heavier on the juice to mellow out the spicy tequila. The pitcher of Fireball Margaritas is more concentrated to compensate for the addition of ice.

Habanero Infused Tequila

2 cups tequila
1-2 habanero chiles

Cut the habanero chiles in half and mix with tequila in a pitcher and let it steep for 2-3 hours. The longer it steeps the hotter the tequila.

Fireball Margarita

1 ounce habanero infused tequila
3 ounces blood orange juice or grapefruit juice
Kosher salt

Mix tequila and juice in cocktail shaker with ice and shake until chilled – 5 to 10 seconds. Strain into salt-rimmed glass. Garnish with orange or lime wedge.

Pitcher of Fireball Margaritas

2 cups habanero infused tequila
4 cups blood orange juice or grapefruit juice
Kosher salt

Pour enough water onto a small plate to cover the bottom. Pour a layer of Kosher salt onto another small plate. Dip the rims of 8, 12 ounce glasses in the water, then into the salt. Add ice to the glasses. Mix the tequila and the juice in a pitcher, add ice and stir until chilled. Divide the mixture among glasses. Garnish with orange or lime wedges.

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