Learning about Food Allergies

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It’s the middle of Food Allergy Awareness Week. What have you been doing to become more aware of this potentially life-threatening condition? Check out FARE’s week of activities to get involved and spread the word. Here are some fast facts from the website as well. Did you know:

      • 1 in every 13 children has a food allergy. That’s two in every classroom.
      • Every 3 min, a food allergy reaction sends someone to the ER – that’s more than 200,000 visits per year
      • 8 foods account for 90% of all reactions: milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish www.foodallergy.org/allergens
      • Food allergies can begin at any age and affect children and adults of all races and ethnicity. Learn more: www.foodallergy.org
      • There was an 18% increase in food allergies from 1997-2007. Learn more about research on new therapies: www.foodallergy.org/research
      • What would you do if you saw someone having a severe allergic reaction? Learn how to respond: www.foodallergy.org/anaphylaxis

We at Savorfull are also here to answer any of your food allergy questions. Shoot us an e-mail!

Gluten Free Grains: Five to Try

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For those us staying away from gluten and wheat, we’re probably familiar with some mainstream alternatives: corn, GF oats, and rice products. Perhaps we’ve even dabbled with grain-like vegetable seed quinoa or surprisingly versatile popcorn. What else is out there? Read on to learn about 5 more gluten-free grains that should be in everyone’s diet.

1. Amaranth – this protein powerhouse contains 28 grams per cup of raw grains! It’s an excellent source of amino acid lysine, as well as calcium, iron, and magnesium. It contains more fiber than other gluten-free grains at 18 grams per uncooked cup. Amaranth is also a great thickener for roux, sauces and stews. It is recommended that amaranth be added to GF flour blends, rather than standing on its own, because it absorbs water very easily and becomes too dense.

 

 

2. Millet – this slightly sweet and nutty grain offers high levels of magnesium, phosphorous, manganese and niacin (vitamin B3). It is considered one of the most digestible and non-allergenic grains available. Millet is also alkalizing in the body and provides fiber, protein, and antioxidants. It pairs perfectly with an Asian stir fry, in breads and muffins, or as a breakfast porridge.

 

 

 

3. Buckwheat – don’t be confused by the name of this gluten-free grain, which is actually the seed of a plant related to rhubarb. Buckwheat is often found in pancakes and soba noodles and is also available as groats, kasha, and milled flour. Just like amaranth, buckwheat is an excellent source of iron, calcium, magnesium, and potassium. It is also a rich source of biologically available protein, meaning essential and nonessential amino acids.

4. Sorghum – this cereal grain originated in Africa about 5,000 years ago. In the U.S., it’s primarily used for animal feed, but sorghum is a good source of fiber, protein, and nutrients for humans, too. The sweeter variety is popular in gluten-free baking mixes and works especially well mixed with tapioca starch.

 

5. Teff – this ancient grain is tiny in size but packed with health benefits. It is high in protein,  thiamin, and iron, and it leads the pack of gluten-free grains in calcium content. One cup of cooked teff packs 40% of your RDA of calcium! It also contains vitamin C and plenty of fiber. Teff comes in white and red varieties and is used in the making of injera, an Ethiopian sourdough-type flatbread.

 

What other gluten-free grains would you like to try?

All About Asparagus

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Did you know that May is National Asparagus Month? When this perennial crop unearths itself, we know spring is finally here! Let’s celebrate this powerhouse veggie with a fun fact and delicious recipe:

Have you ever noticed that when you eat asparagus your pee smells funny? Why in the world does this happen, you ask? Depending on which study you read, between 22% and 50% of the population state they have pungent pee after filling up on asparagus.  Research shows that during digestion, the amino acids in this nutrient-dense veggie break down into smelly chemicals. These chemicals are airborne and the smell passes upward as the pee leaves your body, detectable as soon as 15 minutes after you eat your stalks. Interestingly enough, only 25% of the population has the special gene allowing them to actually smell these aromatic compounds. So if your sniffer detects your asparagus after you pee, you’re special, normal and have a great smelling nose!

Asparagus is very low in calories and a good source of fiber, vitamin A, vitamin C, folate, iron and potassium, so let’s get cooking! Experiment with asparagus in Stacy’s suggested recipe for Asian Shrimp Stir Fry with Quinoa
Let us know what you think!

Twisted Chicken

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It’s been busy around the Savorfull office; how about you? Now that spring holidays are over, schools are in session until June, and the weather is slowly warming up, let’s get another recipe on the table! This is a fun one that uses one our favorite healthy hydrating products – Twisted Water – in a unique way. It’s roasted chicken and rice with a twist. Get it?!

Follow along for a juicy, flavorful, filling meal for the whole family. It makes great leftovers plus an easy stock if you reserve the chicken bones. Enjoy!

Tropical Citrus Chicken

Ingredients

Chicken
1 Tbsp agave nectar
1 whole roasting all natural chicken (3 1/2 lb), rinsed, skin and giblets removed, and dried
1 tsp extra-virgin olive oil or Kelapo Coconut Oil
2 garlic cloves
6 oz Tropical Citrus Wow Water
1/2 tsp Himalayan Pink Salt
1/4 tsp freshly ground pepper

RiceP1070678
1 Tbsp extra-virgin olive oil or Kelapo Coconut Oil
1 cup basmati rice, soaked in water for 20 minutes and drained
1 3/4 cups boiling water
1 tsp turmeric
1 tsp cinnamon
1/2 tsp ground ginger
1/2 cup golden raisins, soaked in hot water for 20 minutes and drained
1/4 cup blanched almonds, slivered (optional)

Directions

Preheat oven to 425°F. Place agave nectar in a small saucepan. Heat over low heat until fluid; reserve. Place chicken in a roasting pan greased with olive or coconut oil. Put garlic in the chicken cavity. Pour warm honey over the top. Pour Wow Water around the base of the pan, and season chicken with salt and pepper. Roast for about 1 hour and 45 minutes (basting every 20 minutes) or until juices run clear from the thigh when pierced. (If blood comes out, the chicken is not done).

After the chicken has been roasting for 1 hour, begin preparing the rice. Combine oil, rice, boiling water, turmeric, cinnamon, ginger, and salt to taste over high heat. Cook, uncovered, until all of the water is absorbed. Stir in raisins, lower the heat to the lowest level possible, and cover tightly. Cook for 10 minutes, turn off heat, and let stand for 10 minutes.

Place a small skillet over medium heat. Add almonds. Toast for 5-10 minutes or until they are just golden and release their aroma. Stir almonds into rice, and keep covered until serving. When chicken is finished, remove from oven. Cover with foil. Let stand for 10 minutes, then carve, drizzle with pan juices, and serve with rice.

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Hello Dinner!

We have identified this recipe as free from gluten, wheat, dairy, egg, soy, peanuts, and shellfish based on the ingredients listed. Each recipe is subject to change based on the ingredients you utilize in your recipe. Check all labels to verify all ingredients specific to your allergy needs.

Do you need help customizing this recipe for your specific allergen concerns? Email us at hello@savorfull.com for a suggestion!

 

Small Business Saturday

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Savorfull CEO & Founder Stacy Goldberg

We hope you enjoy our weekly recipe posts and tips on free-from products. Today, it’s all about celebrating small businesses! We strive to partner with smaller and locally-owned companies, but did you know that Savorfull is in the same boat? Led by Bizdom graduate, nutrition consultant and registered nurse Stacy Goldberg, Savorfull is part of the Quicken Loans family of companies based in Detroit. We learn from the best and strive to work with the best. Just check out these recent articles about our growth and expansion:

April 2, 2013 – @FordOnline: Matchmaking Event Connects Ford, Tier Ones with Michigan Businesses

April 9, 2013 – Model D Media: Savorfull Expands as it Preps for Public Launch

As a small business, we are always interested in hearing what we can do to improve and effectively cater to our client base. Drop us a line or leave a comment with your thoughts!

The Basics of Gluten-Free Baking

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Happy April! Did you get fooled on Monday? Well, we’re not messing around with these fool-proof baking tips from Savorfull‘s Stacy Goldberg. Read the Fox News Magazine article for 6 helpful tips to master the art of gluten-free baking. One of our favorites is: Blends of unique flours are the best for gluten-free baking.  This would typically consist of two to three different types of flours, as well as a starch.  Stacy likes coconut flour, garbanzo bean flour, hazelnut meal, flaxseed meal and navy bean flour.

Read more!

Source: Fox News Magazine

Recipe Ideas for Passover and Easter

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Whether you’re munching on gluten-free matzah or passing out allergy-free chocolate eggs, it’s a special time of year for a lot of us. Spring should be rolling around any minute and many of us are in the kitchen getting ready for the holidays. Check out these great free-from ideas that are sure to please dinner guests and kids alike. These Passover and Easter recipes come together quickly and taste wonderful. Enjoy!

Mini Potato Kugels
Adapted from Mayim Bialik’s recipe on www.kveller.com

Ingredients

5 medium potatoes, grated
2 carrots, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch

Directions

Preheat oven to 400F. Grate the potatoes, and then drain the liquid from them. Saute the grated onion in 2 tablespoons of olive oil until soft but not brown. Add paprika. Mix onions into the potatoes and carrots, and then add potato starch and 1 more tablespoon of olive oil.

Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil. Bake at 400F for 40 minutes.

Classic Coconut Macaroons
By: Julie Rosenbaum

Ingredients

2 and 3/4 cups shredded unsweetened coconut (to make coconut butter)
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/2 tsp. pure vanilla extract
1/2 tsp. Kosher salt
1/2 cup semi-sweet chocolate chips, melted (optional for dipping & drizzling)

Directions

1. Preheat oven to 300F and line a baking sheet with parchment paper. In a food processor, process 2 and 3/4 cups of shredded coconut for about 4-6 minutes until coconut butter forms. You will have to keep scraping down the sides of the bowl every couple of minutes. Alternatively, you can use 1 cup of store bought coconut butter.
2. Once you have made the coconut butter, mix all ingredients together in a bowl.
3. Scoop 1-2 tablespoons of dough onto parchment-lined baking sheet. You don’t have to leave much room in between as they do not spread out. Makes about 24 macaroons.
4. Bake for 25-28 minutes. Watch them closely after 22 minutes.
5. Allow the macaroons to sit for awhile so they can firm up. If you don’t do this, the macaroons could crumble.
6. While they are firming up, melt chocolate chips in a double boiler or in the microwave, being careful not to burn. Once melted, let the chocolate cool for a couple minutes. Dip some macaroons halfway in the chocolate and drizzle the rest over remaining macaroons. Store in the fridge for up to 5 days in a sealed container.

Asparagus Basil Salad
From: Elana’s Pantry asparagus basil salad

Ingredients

1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cubed
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon sea salt
½ teaspoon pepper

Directions

Steam asparagus for 5-7 minutes until fork tender. Place asparagus, tomatoes, avocado and basil in a large bowl. Stir in olive oil, lemon juice and mustard. Sprinkle with salt and pepper. Serve and enjoy!

Baked Salmon with Dill & Capers
From: The Frugal Chef 

Ingredients

2 pounds wild salmon
12 sprigs fresh dill
2 Tbs. capers, drained
1 large lemon, juiced
1 tsp. lemon zest
Salt & Pepper

Directions

Preheat oven to 375F. Rinse and pat dry the salmon. Place the fish in a lightly sprayed oven proof dish, skin side down. Cover the fish with the lemon juice and season with salt and pepper. Evenly sprinkle the lemon zest on top. Cover the zest with dill and capers. Place dish in the oven and bake for about 20 minutes, until fish is cooked through. Serve and enjoy!

We have identified these recipes as free from wheat, gluten, dairy, egg, soy, shellfish, peanuts and tree nuts based on the ingredients listed. Each recipe is subject to change based on the ingredients you utilize in your recipe. Check all labels to verify all ingredients specific to your allergy needs.

A Start-Up with a Story

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Stacy on Freep.com

Have you met Stacy? She’s the brilliant business mind behind Savorfull, and she happens to be a nutritionist and registered nurse, too. In a special piece for the Detroit Free Press, Savorfull (and Stacy) are featured as a “Good Company” filling the ‘free from’ space in Detroit and beyond.

Read the piece below to learn more about our start-up business:

“The world can be a frustrating place for the 15 million Americans with food allergies. In recognizing their struggles to find healthy, allergen-free foods at work, schools and restaurants, nutritionist and registered nurse Stacy Goldberg identified a critical need in a rapidly growing population and hatched a business idea at the same time.

Goldberg participated in Bizdom Detroit, an entrepreneurship accelerator program, and in May 2012, launched Savorfull, a Detroit-based business dedicated to identifying and delivering healthy, allergy-free foods to businesses in metro Detroit. The company offers “Free From” snack boxes and nutrition education services to schools, businesses, restaurants, fitness and medical centers, and hospitals.

“Through no fault of their own, businesses don’t know how to accommodate ‘free from’ lifestyles at meetings, conferences and events. Savorfull provides a service that helps assess needs and connects organizations to safe, healthy food options,” Goldberg says.

With eventual expansion to include a business-to-consumer division, Goldberg’s goal is to become one of the world’s leading brands and recognized nutrition experts in the “free from” space. As a techbased business, Savorfull has developed a strong online presence, with Internet and social media sharing as a centerpiece.

“We use the Internet as our sole source of traffic and referrals,” Goldberg says. “When we launch our consumer division, it will be completely automated. Customers can sign up to receive a box each month and continually explore a variety of ‘free from’ foods. They can get expert information online and share via social media.”

Flexibility in the often-chaotic world of a new start-up is key to surviving in this economy, says Goldberg, who says she applies two meanings to the concept.

“I work from anywhere and everywhere, using technology. My company must generate income even when I’m sleeping or traveling or in a meeting, and it’s a combination of technology and a modern business model that allows for this. It’s a beautiful thing,” she says.

“The other definition of flexibility to me is an openness to pivoting your business model and
accepting that what you are doing might not be working. It’s OK to change and continue to pivot and figure it out. I’ll flex as much as needed to get to the point I want.” – Detroit Free Press, March 18, 2013.

Best Of Gluten-Free Awards

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The Best of Gluten-Free AwardsHave you enjoyed the tips, recipes, and product features courtesy of Savorfull? Do you enjoy having your voice heard about the best gluten-free products and resources out there? If so, please vote for Savorfull in Triumph Dining’s “Best of Gluten-Free Awards.” We’re nominated for Best Gluten Free Online Discovery Resource!

While you’re voting for the best breads, baked goods, snacks, condiments, restaurants, and resources, you’ll also be able to learn about the great gluten-free products out there. Please vote and vote often!

Thanks so much from the Savorfull team :-)

Celebs are Doing It. Should You?

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Have you thought about going gluten-free because of an allergy? Or has the idea crossed your mind because you keep hearing about it from friends and your cousin’s dog walker’s neighbor? In a fantastic recent article for Fox News Magazine, Savorfull‘s Stacy Goldberg looks at the trendiness versus necessity of a gluten-free diet. She asks important questions like, “what is the core reason I am choosing to lead a gluten free lifestyle?”

Read the full article for more insightful questions and ideas. And remember to talk to your healthcare provider before embarking on any major dietary or lifestyle change.

Cheers to good health!