Congratulations to our Contest Winner!

Congrats to L.P. from central New York! She won a free copy of the Whole Life Nutririon Cookbook and a free consultation with Tom Malterre, CN. Here was her submission, and as she replied when asked for permission to publish her story; “This is my soapbox” .

“I have been gluten free for six years.  My first challenge was accepting the diagnosis because I had not been sick.  My doctor found it looking for an answer to another problem. To begin one has to understand that we are a society whose food is wheat based and the majority of gatherings include food.  Therefore, I am constantly explaining why I cannot eat something. It is hard to convince people that “just a little” won’t hurt. Even my own mother still says, “I can’t believe that you can’t have a little bit”.  When you don’t appear sick, then you must be OK, right?  Going along with this is finding suitable substitutions for the things that one has loved.  I like to cook and have a good sense of taste so I have done a lot of experimenting.  Lately, however many, many new items have come to market which are good but you never know until you try them. Some of the products available are not great.  I feel like a super sleuth detecting all the hidden sources of gluten.  It takes a lot time and energy.  I even had a pharmaceutical company tell me that their product may or may not have gluten so I should try it and see what happens.”

We hope this enticing cookbook will help L.P. further expand her meal options, and that the consultation with Tom helps to make her day-to-day challenges a little easier!

Share your Story for a Chance to Win a Nutritional Consultation and Fabulous Cookbook!

October is Celiac Disease Awareness Month, and to help increase awareness, NEEDS is offering a an amazing package for the winner of our contest. Write to us to share a story about how you discovered you were gluten sensitive or diagnosed with Celiac Disease, or creative ways on how you manage your gluten-free diet plan.  We will select the most interesting story, and the winner will receive a FREE Phone Consultation with Tom Malterre, CN,  author and gluten-sensitive specialist ($150 value), and a signed copy of the wonderful cookbook The Whole Life Nutrition Cookbook ($22.95 value).     

Tom Malterre received both his Bachelor’s and Master’s of Science in Nutrition from Bastyr University and is licensed by the state of Washington as a Certified Nutritionist. Tom travels throughout the United States and Canada lecturing at conferences on topics such as Vitamin D, Gluten Intolerance, and Digestive Health. He empowers people through classes, seminars, and private counseling with his insight and depth of knowledge on the biochemical interactions within our body and their relationship to our diet.

Click here to submit your story!
And everyone wins a free delicious recipe taken from The Whole Life Nutrition Cookbook for Coconut Vegetable Curry with Chickpeas below!

Coconut Vegetable Curry with Chickpeas

This quick curry can be made in a snap! Serve over brown jasmine rice for an easy weekday meal. Serves 4

 2 tablespoons virgin coconut oil or extra virgin olive oil

1 tablespoon finely chopped fresh ginger

1 ½ teaspoons cumin seeds

1 teaspoon black mustard seeds

3 small red potatoes, cut into cubes

3 medium carrots, diced

½ teaspoon turmeric

2 teaspoons coriander

1 teaspoon curry powder

1 tablespoon tomato paste

1 can coconut milk

¼ to ½ cup water

2 small zucchini, diced

1 cup frozen peas

2 cups cooked chickpeas (garbanzo beans)

2 teaspoons sea salt

½ cup cilantro

1.      In a large pot, heat olive oil over medium heat. Add ginger, cumin seeds, and black mustard seeds; cook for 1 to 2 minutes, or until the seeds begin to “pop”.

2.      Add potatoes, carrots, turmeric, coriander, and curry powder. Stir well and continue to cook for another minute or so. Add the tomato paste, coconut milk, water; stir well.

3.      Simmer, covered, for 5 to 10 minutes until potatoes and carrots are almost done but still a little crisp. Add zucchini, peas, chickpeas, and sea salt; cover the pot and simmer until vegetables are tender, about another 6 to 7 minutes. Remove from heat and stir in chopped cilantro.

 

Whole Life Nutrition Cookbook 2007