This is my first attempt at creating a blog. I have been a little slow to get there but now realize that it can be a useful tool for my patients as well as a great way to connect with friends and family. My goal is to give you a glimpse into what is going on in my life as well as supply some recipes, ideas for staying healthy and many other things that are important in my life.

My good friend Carol and her daughter Francesca were visiting me in Santa Cruz yesterday. Francesca is on her spring break this week so they decided to come over the hill. We had a great day including cruising around on Pacific Avenue in Santa Cruz, going to Natural Bridges State Park by the beach and buying a young coconut because Francesca has been wanting to taste one for over a year. Francesca had a great time but was not too impressed with the coconut, did not taste like she thought it would. I remember the first time I had fresh coconut juice, it was not something I wanted to have again anytime soon!

During their visit I introduced them to Coconut Bliss, an amazing frozen coconut milk dessert that is like ice cream without the dairy! Great for those with dairy allergies or if you are following the anti-inflammatory diet. In their visit, Carol also asked me for the gluten-free flour mix that I use for baking, so here it is...


Gluten-free flour mix (from the Gluten-free Gourmet)
2 cups brown rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

This can be substituted 1:1 for wheat flour in recipes.
When using the gluten-free mix I use approximately 1 tsp of xanthum gum per cup of flour. This acts as the binding agent (or gluten) for the flours.
I also will substitute flours in for the potato starch. I have used amaranth and garbanzo flours in the same proportion as the potato starch.

The mix is great for making any baked good, it is also awesome for Belgian waffles! One of my favorite special weekend meals!