Best Allergen-Free Chocolate 2013

Since I am a chocolaholic, I will always be on the lookout for the best chocolate for baking, cooking, eating and giving.  Here is a start to my list.  I'll keep adding to it and letting you know what else I find out, and publish a new one every year! So let me know your favorites and why.

Cooking, Baking & Confections

Barry Callebaut - North America - DARK CHOCOLATE

Barry Callebaut dark chocolate is used by confection makers, restaurants and bakers world-wide because it is a fantastic chocolate.  The North American factory is a dedicated dairy-free facility, and they test for dairy.  The North American factory also does not produce any gluten or nut products, however, they do not test or monitor sourcing. I use this chocolate for many recipes. 

• Dairy Free (processed on a dedicated dairy-free, dark chocolate North American factory line & tested for milk.)
• Kosher Certified
  
• Vegan (no animal products are processed on their dark chocolate line)
• Soy: Contains small amounts of soy (soy lecithin is used for consistency)
  
• **Gluten: currently, gluten products are not processed in the North American Factory, however, there is no testing for this at the moment. 
• **Nuts: currently, nuts are not processed in the North American Factory, however, there is no testing for this at the moment.  Some European factories do process nuts, so please do your own research.
• Organic Status: not certified organic
• GMO Status?  Currently Unknown.
  
  **It's always best to do your own research and match your personal allergens with those of the company.
  

www.barry-callebaut.com

RECIPES

Check out Tender Palate's gluten & dairy-free recipes for Almond Cognac Truffles (contains nuts) & for our Coconut Truffles  using Callebaut.

Navitas Naturals Raw Cacao Powder

UPDATE 5/13/16

PLEASE NOTE: Navitas started producing tapioca in their factories some time ago, so I am no longer able to use their products because I have an anaphylactic response to tapioca. however, I picked up a package this week to show a friend, and the allegen statement has changed. It states that it processes  in a factory that also produces wheat, dairy, peanuts and more. Please check with the company and the label to be sure that this product is safe for you to consume if you are sensitie or allergic to the top 8 allergnes.

"All of Navitas Naturals products are inherently gluten free and vegan. We do not source or process anything with gluten and therefore our entire production facility is gluten free. We do not have a gluten free certification at this point nor do we test for parts per million for each product, but are working toward doing so for the near future. Our foods are also all dairy free. Again we do not test for parts per million at this time, but no dairy is ever present in our facility."

~Arthur Mullin, Navitas Naturals, IN 2013

• No Gluten: not sourced or processed with gluten, but not tested. In the process of getting gluten-free certification and performing a ppm test for gluten-free certification for raw cacao. Navitas Power Snack line is gluten-free certified.
• No Dairy: no dairy is present in the facility, but not tested for dairy at this time.
• Tree Nuts:  facility processes tree nuts, but handles cashews only.
• Soy: We do not test for parts per million for soy or peanuts. Our superfoods come from around the world and are grown in natural, native habitats. The risk for cross contamination with gluten, soy, or other legumes is extremely low and/or unlikely.
• Peanuts: We do not test for parts per million for soy or peanuts. Our superfoods come from around the world and are grown in natural, native habitats. The risk for cross contamination with gluten, soy, or other legumes is extremely low and/or unlikely.
• Sulfite Free: None of Navitas Naturals products contain sulfites
  
• Organic: All products are certified organic and use minimal processing methods such as freeze-drying. The facility is certified organic.
• GMO Status?  Navitas Naturals products are Non-GMO Project Verified! That means they’ve met the rigorous standards of the Non-GMO Project- an independent non-profit reviewer that ensures products are made according to best practices for GMO avoidance. Organic Facility. Under current FDA regulations, no GMOs are allowed in organic foods.
• Certified Kosher: "Most of our products are certified kosher through Earth Kosher. You can find more information at www.earthkosher.com."

Read the labels for your particular allergens at:  http://navitasnaturals.com

UPDATE 5/13/16

Navitas started producing tapioca in their factories some time ago, so I am no longer able to use their products because I have an anaphylactic response to tapioca. however, I picked up a package this week to show a friend, and the allegen statement has changed. It states that it processes  in a factory that also produces wheat, dairy, peanuts and more. Please check with the company and the label to be sure that this product is safe for you to consume if you are sensitie or allergic to the top 8 allergens.

RECIPES

Here's a recipe for a 14 allergen free (also not nuts/peanuts) Not Yo Mamma's Chocolate Mousse Tart & Chocolate Squash Muffins using Navitas Raw Cacao. Both are soy-free, egg-free, gluten-free, dairy-free, tapioca-free.

Enjoy Life Semi-Sweet Chocolate Chips

& Bittersweet Chunks

This is a great little chunk. The chocolate is very good, high quality and can be used in most of your baking needs. I've even used it to make truffles, which surprised me that these chunks would work for confection. Enjoy LIfe chocolate products do contain tapioca.

• Free of the 8 most common allergens (NO wheat, dairy, peanuts, tree nuts, egg, soy, fish, or shellfish. Also made without casein, potato, sesame or sulfites).
• Nut-free (tested and produced in a dedicated nut-free and gluten-free facility)
• Gluten-free  (tested and produced in a dedicated nut-free and gluten-free facility)
• **Dairy-free (tested)
• **Soy-free (tested)
• **(produced in a facility that also processes dairy and soy, but produced on a dedicated dairy-and soy-free line.  Ingredients have been additionally tested for the presence of dairy and soy)
• Contains Tapioca
• GMO status?  Currently unknown.
• Organic Status? Not organic

Read the labels for your particular allergens at: http://www.enjoylifefoods.com

RECIPES

Here's a recipe using these chunks/chips for Coconut Cream Muffins & Brownie Tart

Giving & Eating

Eating Evolved - The Primal Dark Chocolate Company

Eating Evolved Vanilla Latte TruffleI have not yet tasted these incredible looking treats myself, but am adding them to this list because I've read other reviews which loved them. It is also rare to find a chocolate product that has no dairy, soy, gluten, or tapioca in it.  I corresponded with Eating Evolved on Facebook to find out more specific information on how they handle common allergens.  Here is what they said:

Our chocolates are completely gluten, dairy, soy-free and is made in a facility that is free of those allergens. We do have three flavors of Primal Chocolate that contain nuts (banana walnut, coconut almond, and fig & almond) so our facility is not nut-free.

No Gluten: no gluten in the ingredietns and made in a gluten-free facility but is not yet tested for gluten. Gluten testing is in the company's future plans.

No Dairy: no dairy n the ingredients and made in a dairy-free facility but is not yet tested for dairy. Dairy testing is in the company's future plans.

No Soy: no soy in the ingredients and made in a soy-free facility but is not yet tested for soy. Soy testing is in the company's future plans.

No Tapioca: ingredients are tapioca free

Organic Status: All ingredients are organic except for the coffee beans used in the Maple Bacon Mocha Truffle and the Vanilla Latte Primal Chocolate. The estate that produces the coffee beans is Passive Organic and the family that owns it does not allow chemicals (herbicides, pesticides, etc.). Click here to find out more about the coffee beans they use.

All of our ingredients are organic except for the coffee beans used in the Maple Bacon Mocha Truffle and the Vanilla Latte Primal Chocolate. The estate that produces the coffee beans is Passive Organic and the family that owns it does not allow chemicals (herbicides, pesticides, etc.). Click here to find out more about the coffee beans we use. - See more at: http://eatingevolved.com/?page_id=78#sthash.4c8jgRWA.dpuf

Tree Nuts: Certain products contain nuts

Peanuts: Though there are no peanuts in Eating Evolved products, nor are there any in their facility, Some of their ingredients that they get from other vendors are packaged in facilites that handle peanuts.

http://eatingevolved.com/

Righteously Raw

This is dark stuff, and I love, love, love it. If you haven't had raw chocolate that isn't too sweet, this might be a palate changer for you. The chocolate is developed to contain many phytonutrients from superfoods, including the raw cacao itself. I always feel like I feel better after I eat one of these bars. I don't think its my imagination! The acai and maca are my favorites. The caramel, which I also like, is an acquired taste (it doesn't taste like typical caramel), as is the rose. But I wouldn't kick them out of my shopping cart.

No Dairy: Certified Vegan, no dairy in the facility

No Gluten: Facility is free of gluten / wheat

No Soy: Facility is free from soy

No Peanuts: Facility is free from peanuts

No Nuts: Facility is free from nuts

PLEASE NOTE: I have a call in to discuss any testing that they do, and to see if any of their suppliers have allergens in their facilities. Stay tuned for more info on that.

Ceritifed Kosher

Certified Organic

GMO Status: part of the non-GMO project (love that)

Indie Candy 

Indie Candy makes allergen-free confections for Tender Foodies of all kinds.  Their truffles are very good, and they cater to several special diets. They offer selections that are:

• Gluten-free
• Dairy-free
• Soy-free
• Nut-free
• Kosher
• Vegan
• Feingold Diet Approved
• Contains Tapioca
  

www.indiecandy.com

Check out what The Tender Foodie has to say about Indie Candy in our Review.

Recipe: Almond Cognac Truffles

 

 PHOTOGRAPH COURTESY OF JEFF HAGE, GREEN FROG PHOTO

BY ELISABETH VELTMAN, THE TENDER FOODIE

What would Valentine's Day be without chocolate?  It would be the day I made the front page of the New York Times ("Single Gal Sets Hallmark Store on Fire").  My love affair w/ this beautiful bean began many moons ago, and has evolved to accommodate the onset of dairy and now, tapioca allergies (tapioca is used in place of soy lecithin in soy-free chocolate). Thanks to a few forward thinking chocolatiers, there are truly dairy-free, even soy-free choices out there, the quality of which, make excellent truffles.

Truffles, in my opinion, are the quintessential gift, though I do confess that these don't always make it to the intended recipient.  This recipe is my favorite.  It combines a soft, sensuous center that leaves you a little buzzed, cupped by a hard chocolate shell waiting to be snapped.  Yeah, they taste as sexy as they sound. Go forth Lovers, make them, eat them, and be ... inspired.

RECIPE:  ALMOND COGNAC TRUFFLES

Dairy-free, Gluten-free, Soy-free, Egg-free
Copyright, Elisabeth Veltman, The Tender Palate

INGREDIENTS

10 oz. of dairy-free bittersweet chocolate – chopped in small chunks for the ganache
6 more oz. tempered for the ganache (see below)
8 more oz. tempered for the coating (see below)

Recommended brands:  Enjoy Life Bittersweet Chocolate Chunks (made w/o soy, but w/ tapioca)  or Callebaut Bittersweet Chocolate (made w/ soy lecithin)

½ cup of coconut cream (measured after the fat is stirred in)
    (Recommended Brand: Thai East Coconut Milk)

1 TBS of coconut oil (melted)

2 tsp. of almond extract (gluten-free)

4 TBS of cognac (pure distilled)

½ cup of granulated sugar (for sprinkling)

MAKE THE GANACHE

Place 10 oz. of chopped chocolate into a medium-sized bowl. In a small saucepan, bring the coconut cream just to a boil and immediately pour over the chocolate chunks.  Add the coconut oil.  Shake to evenly coat, and then cover the bowl with a plate to seal in the steam.  This will melt the chocolate.  Ignore for 10-15 minutes, and then whisk the mixture vigorously until there are no lumps and the chocolate has a lovely shine to it.  Whisk in the cognac and the almond extract.  

Temper 6 oz. of chocolate: As you wait for ganache to melt together (above), place 6 additional oz. (3/4 c.) of chocolate chunks into a Pyrex* measuring cup and place into the microwave for 20 seconds.  Stir, even if the chunks aren’t melted yet.  Place the chocolate back into the microwave for 20 more seconds, and then stir again.  Repeat this until the chocolate melts at 15-second intervals.  When all of the chocolate is melted and stirred, you have tempered chocolate.  This will add to the texture of the truffles.  Add this to the Ganache and whisk until the shiny again.

At this point, place your ganache, covered, in the refrigerator to firm up for an hour or over night.  

*Use the Pyrex brand of measuring cup, since it conducts heat evenly.  Some containers will burn the chocolate in the microwave.

ROLL & COAT

Temper another 8 oz. of chocolate chunks in the microwave, using the same method above, but set aside.  

Remove the ganache from the refrigerator.  If it is too hard, simply let it sit for 30 minutes.  With a small melon baller, tiny ice cream scoop, or a spoon, scoop out the ganache and roll in your hands to make a small, round ball.  Continue until the ganache is all balled up.  Place each ball on a plate with an inch of space around each one.  The carefully spoon the last batch of tempered chocolate over the top of each ball so that it seeps over the top and down the side and creates an upside down cup.  Place the plate(s) of truffles in the refrigerator to set for about 30 minutes.  When the chocolate is set (the outer coating will be hard, and the filling will be firm but soft) turn each truffle over and sprinkle the ganache filling with sugar.  

Serve cold or at room temperature.  Best to store covered in the refrigerator.

About the Author

Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.

THE GIFTS OF “NO”

As seen in Women's Lifestyle Magazine's June, 2012 edition.

Too Much "No" in Your Life?

I don’t know about you, but there has been a little too much “no” in my life, lately. Of course, for Tender Foodies, “no” is a word we use a great deal, and we need to learn to say it well. But the issue of turning something away, something that we normally would love to accept, transcends the narrow world of food allergies. “No” is not an easy word.  

Over the last few months, I’ve listened to more than a few women say, “yes” when perhaps a little (or a lot) more self-protection might be in order.  My heart was disquieted as these pretty amazing chicks described their choices. A couple of friends were getting mixed up with people who were not treating them with even a modicum of respect.  They stood up and said, “Hey, that’s out of line.  If you want me to trust you, knock it off,” but then felt guilty and apologized. Or they manipulated the situation to a perceived advantage.  I’ve also listened to stories from people with Celiac Disease who had trouble turning away a dish that their well meaning, but untrained friends made “just” for them, even though that dish contained ingredients that would harm them and make them suffer horribly.  

But as I listen to myself become the dreaded voice of reason, I wondered if the many “no’s” that I’ve had to say lately have given me a more negative outlook on life. “No” is a gift.  So, why is it so hard to say, and when do we get to say, “yes”?


Maybe it’s simply physics. Since every action has an equal and opposite reaction, perhaps too many “no’s” build up like needy vagrants begging at our doorstep unless we find that shy “yes” hiding just around the corner.  These “yes’s” are the gifts of “no” but we must go through the work to look for them.  

Here are a few of the "Gifts of No" that I've found.

“No” Creates Safety

I asked Joan Hofman, MA, LPC for some guidance with this one.  Joan is a licensed professional counselor, who uses a variety of progressive (and super interesting) energy therapies in her practice.  

“For most people, “no” creates a sense of boundary so you can stay safe and secure, but there are additional challenges for someone with food allergies.  “No” keeps you safe from a potential allergic reaction, but you also need to find a way to keep from implicating to another that their level of caring is not enough. It’s an incredibly awkward moment to say, “Thank you for loving me but the way you’re showing it could kill me.” “

When we reject a friend’s offer of food, or anything well-meaning, it can feel like we are accusing them of not caring. In reality, they don’t have the knowledge, the tools, or the power to create a dish that is safe enough for us to eat.  It’s not their fault.  It feels wrong to put them in that position, and in a sense, it is. But it isn’t wrong to say “no” and we certainly don’t need to put ourselves at risk. It’s not our fault either.

So how do we handle it?  Realize that it’s not just about the food.  Since everyone responds differently to rejection, address each host’s natural need to feel good about themselves as care givers via the food.  Let them know that you are fine and that you appreciate them without eating a bite.

“No” Helps Us Be Authentic

My secret crush, Anthony Bourdain, would probably hate me.  Anthony is a chef, author, and the star of Travel Channel’s “No Reservations”.  He is a true believer in eating whatever is put in front of you because if someone went through the trouble of making it, you should be gracious enough to eat it. As I watched him swallow an unwashed warthog rectum in Namibia, knowing full well that powerful antibiotics were in his future, I knew he meant what he said. This is the guy who calls vegetarians, “the enemy of everything good and decent in the human spirit” for, I believe, this very reason.  Obviously, I don’t share his disdain of my vegetarian friends but I am terribly amused by his Agatha Christie-like mistrust of them. On the flipside, I also believe that food is a gift to be graciously accepted, and as a Tender Foodie, I am in constant conflict because of this belief.

I imagine standing in front of Anthony in his kitchen, with my little allergy card, squeaking.  “Uh, Chef, I have to go over the ingredients with you.  I can’t eat this, this, this…oh and this…and this…by the way, were those nuts processed in a gluten-free facility and can we sautee the ingredients for that foi gras without dairy?”

But if I had to, I would do it, for two reasons:

1.    If I don’t question my hosts about ingredients (or simply withdraw from the meal and opt for strictly social interaction), I would be worthless to society.  I couldn’t function.  Maybe right then and there, and maybe for the next 5 days starting tomorrow.  Either way, life is too important to let myself be incapacitated or incur long term damage. Health is freedom and I’ve got shit to do.

2.    For better or for worse, this is who I am.  If I can’t embrace it, how can I expect anyone else to?  

One of the many things I admire about Anthony Bourdain is that he is true to himself. He is authentic. I trust that he would at least respect me for being the same.

“No” Offers Possibilities

When I lived in New York City, one of my yoga teachers (Amy Ippoliti at Elena Brower's Vira Yoga) said something that forever changed me.

“Make the sweeter choice.”  

This statement was so profoundly different than my own learned system of veiled self-sacrifice that it struck a bell in my head. Ding! Choices fly by at every moment, so why take the distasteful one, the “should” that limits you to only one option?  (Uh… sacrifice is pretty final, eh?)  

A “yes” to that second brownie is enjoyable, but a “no” to a 3rd might leave us open for a healthier tomorrow.  That’s not so hard.  But even if life itself presents a series of very harsh realities, there is a choice that is sweeter than the other.  The options may not be “what we want”, but if we look for the possibilities and choose the sweetest of the lot, we can get ourselves out of some pretty serious jams.  Let go of the toxic and make space for healthier interactions that offer an increasing number of sweet possibilities.

“No” Builds Trust

I am a pleaser, and there is absolutely nothing wrong with wanting to please, and receiving pleasure from pleasing. Plus, saying “no” is risky. People don’t like hearing it and sometimes they become angry or disappointed.

Still, the biggest mistakes in my life (so far) have come from saying “yes” when the core of my being was telling me “no.” Hard lessons have taught me that if I’m feeling stressed in a relationship, it’s time to immediately dive down to the center of my being and become honest with myself. Life will change for the better, however unpredictably, if I can find those two little letters, purse my lips, and say them as truthfully and as kindly as I can.  

I don’t know Mike Robbins but I love what he has to say about this:

“Our ability and capacity to say "no" with confidence is one of the most important aspects of creating peace and power in our lives. This is about creating healthy boundaries, honoring ourselves, and being real -- it's not about being closed, cynical, or unwilling.”  

~Mike Robbins, Author, Motivational Speaker

When we choose to focus solely on external qualities like being a nice gal or a faithful friend, and ignore our priceless, internal intuition, trust is more easily broken. People don’t feel that we mean what we say. Communication disappears. But if we balance those external values with the gifts of honoring our “Yes’s” and “No’s”, others can tell when and how they can count on us.  If we receive the same in return, we know when and how we can count on them.  Eventually, we simply trust each other.


This balancing the gift of “no” with our quest for “yes” takes lifelong practice. But like a muscle, perhaps the more we work it out, the stronger and more beautiful we become.  Like returning daily to the piano to practice our scales, listening to our intuition is the most humbling of work that builds a foundation for an effortless and magnificent life.

About Elisabeth

Elisabeth VeltmanWriter, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.

REVIEW: Make Me Over Gluten-Free! (Mineral Fusion Make Up)

 

As seen in Women's Lifestyle Magazine's May, 2012 edition.  Photographs by Daniel E. Johnson of Wealthy Street Photography.

Believe it or not, I'm quite camera shy (really).  In this snap happy world of social media, and with my obligations as a blogger for The Tender Palate and writer for Women’s Lifestyle Magazine, my graciousness in front of the camera leaves a lot to be desired.  It’s rather unsettling to emerge from my somewhat secluded life and “let” perfect strangers document my secrets as they emerge on the map of my face, the turn of my posture, and through the self-conscious gates of my eyes.  Internally, I’m very comfortable with who I am.  But when the vacant lens of modern technology curves ominously toward me, I become the awkward stranger who can’t do anything right.

So for this article, I decided to buck up, accept my insecurities and flaws, and just get over it – right in front of you.  

Thanks to photographer, Daniel Johnson (of Wealthy Street Photography), and makeup artist and Women’s Lifestyle Magazine beauty columnist, Marianne Bockheim, I was able to repair my relationship with that dreaded device called “the camera” and get some tips on how to look better in front of it.   They both helped me feel incredibly comfortable.  Marianne worked her magic on my face with gluten-free makeover using Mineral Fusion ™, “Minerals on a Mission ™” make up.  She also offered some great advice on how to use these wonderful products.    

Mineral Fusion Makeup. Photo by Daniel E. Johnson, Wealthy Street Photography

I Chose Mineral Fusion™ for Three Reasons:

1.    It’s gluten-free status.  

“...all of our products are gluten free. However, no, our facilities are not certified as gluten free. We know our products are gluten free because we perform testing on our finished products. Those results have always resulted in undetectable levels of gluten, which indicates there is no cross-contamination occurring at our facility.  Moreover, our equipment is thoroughly cleaned between product runs, as required by the US FDA.”
~Tim Schaeffer, Mineral Fusion’s SVP of Marketing

Please visit www.mineralfusion.com for specific ingredient and processing information.

2.    Mineral Fusion has a low toxicity rating in the Skin Deep database from the Environmental Working Group (www.ewg.org/skindeep). 

3.    The products work.  They work well and are locally available.

FACE PRIMER & CONCEALER DUO

COLOR:  NEUTRAL

Primer & ConcealeMarianne began with my naked face and applied the Face Primer.  This clear gel creates a smooth canvas for the foundation.  Use the lighter half of the Concealer Duo to cover up any discoloration, and the darker Concealer in the center of under eye puffiness to help “flatten” the puffy curve.  Use a thin application of the Concealer on the eyelid from lash to brow to prepare for the eye color.

PRESSED POWDER FOUNDATION & BLUSH

COLORS:  NEUTRAL 2 FOUNDATION; "TRACE" BLUSH

FoundatioUsing a chubby brush swirl the Pressed Powder Foundation over the entire face.  This evens out your skin, and sets the Concealer.

Then, with a brush, sweep the blush along the cheekbones from ear to apple to define.  Since the apples of most cheeks already contain color, you may not need to apply much blush (or any) to this area.

EYE PENCIL

COLOR:  COAL

Before using the liner, apply the lightest neutral eye shadow from lash to brow.  Apply the liner to the top lid starting from the outside corner of your eye.  Move inward with short, choppy strokes along the lash line.  This makes it easier to control how thick or thin your eyeliner is.  Buff the line with a brush to soften.  Use the same choppy eyeliner strokes (outside to inside) on the bottom lid, too, stopping about 1/3 of the way across the lid.  Using a brush, add a little copper eye shadow over the eyeliner to create a softer, different look.

EYE SHADOW

COLOR TRIOS:  “DIVERSITY” & “ STUNNING”

Marianne used two medium toned eye colors directly on the lid (pink on the inside and copper on the highest point of the lid).  She swirled the darker brown around the outside “V” of the eyelid itself.  With a good brush you don’t need to work too hard at blending.  It just happens.

LENGTHENING MASCARA

COLOR:  GRAPHITE

Take one swipe on top of the lashes (root to tips).  Then place the brush under the lashes, push at the lash base, and then wiggle the brush through the lash tips.  This is a great way to reinforce the eyeliner, or even give you the illusion of eyeliner if you choose not to wear it.

LIPSTICK & GLOSS

COLOR:  GEM

Outline the lips with a lip pencil or with a brush using the lipstick itself.  Then fill in your lips with the lipstick.  We used a little lanolin (my personal trick) to the lips to add a lasting shine.

HOW DID WE LIKE THE MINERAL FUSION?

Review first seen in Women's Lifestyle Magazine, May 2012, p. 30I wore the makeup for several hours after our session (I worked into the wee hours of the night) and it has some serious staying power.  The only thing that smudged subtly was the mascara, and it wiped right off without disturbing the rest of my face.  The colors are beautiful, and I am incredibly happy with how my skin looks and feels while wearing it.  It feels good and natural.  Just the way I like it.

Here’s what the expert had to say:

 “I really love the pigment and blendability of the Mineral Fusions make up.  Traditionally, mineral makeup wasn’t known for holding color.  But advances in technology have helped change that.  Mineral Fusion has a wonderful intensity of color and I love it’s luster.  The colors are really user friendly, it isn’t difficult to figure out how to apply it.  You have a great deal of control.  Even the most challenged of skin can wear this make up well. “  

~Marianne Bockheim, www.intelligentbeautysolutions.com

THE IMPORTANCE OF GLUTEN-FREE MAKEUP

According to a recent study (published in October, 2011), gluten (derived from wheat, barley and other grains) in cosmetics, shampoos and skincare products can pose a threat to people with wheat allergies and celiac disease.  Gluten particles are thought too big to be absorbed through the skin, but people may accidentally ingest small quantities of lotion, lipstick, or other products if they have the product on their hands or use it around their mouth. People with celiac disease and wheat allergies (IgE reactions in particular) can also react to topical application, and ingredients can be hidden.  Vitamin E, for instance is often derived from wheat.  The study cited one woman who started using a new lotion, then developed an itchy, blistering rash on her arms, as well as abdominal bloating and diarrhea - all of which disappeared once she stopped using the lotion.

I was excited to find Mineral Fusion Cosmetics and hope you will be, too!

ABOUT ELISABETH VELTMAN

Pictured with Makeup Artist, Marianne Bockheim (left)Writer, owner of Blue Pearl Strategies, and lover of all culinary delights, Elisabeth is a Tender Foodie. She started The Tender Palate, a website for foodies with food allergies where she consults with experts from every area of the Tender Foodie life. She believes that everyone should live deliciously and have a healthy seat at the table. Find her at www.tenderpalate.com.  (Pictured with Marianne Bockheim)

Parents: The 12 Days of Christmas -- Pop Nutrition, Super Sprouts & Snot Hoovers (Part 3)

Welcoming Melanie Potock of My Munchbug with Part Three in her series on gifts for parents to help children eat (and play) more adventurously.  There are great ideas for any kid, and also for kids who have food allergies, autism, or other special needs.

What About Days 1 through 8?

In Part 1 of this 12 Day of Christmas series we looked at my favorite lunchitime things.  In Part 2. we discovered more great products for adventurous eating and play.   What's in store for Day 9?  Read on... we are counting down...

On the 9th day of Christmas my Tender Foodie asked of me - VitaRocks™!

Nine Packs of VitaRocks™…vitamins that pop!  VitaRocks are a sure-fire way for kids ages 4 and up to get more vitamins, because they are fun and easy to take!  Sweetened with evaporated cane juice and loaded with vitamins A, B, C, D, E and minerals, the tiny crystals come in individual packets that truly “POP” thanks to a little CO2 to create a party in your mouth. 

Oh, and forget the nine packs, because right now, you can get a “stocky stuffer special” of 56 packets for less than $40 in either Cherry Blast or Lemon Burst.  Sure, it’s not a “daily vitamin” at that cost, but it’s definitely worth a little assurance that your kiddo is getting the occasional, extra burst of vitamins because it's impossible to resist those little crackles and pops on your tongue!

Note: VitaRocks contain lactose and are not dairy free.   Be sure to read the ingredient list carefully against your child's particular allergies.  If you have any questions, contact the company.

On the  10th day of Christmas my Tender Foodie asked of me -- Vegucation!

10 heroes and villains from Super Sproutz where “vegucation is made easy…and fun.” The cast of characters includes Brian Broccoli, Colby Carrot, Suzy Sweet Pea and Radha Radish, also known as Radha Agrawal, founder and CEO of Super Sproutz.  Check out their video “All the Veggie Ladies” to learn more about Radha’s dream of helping children see vegetables and nutrition differently “through catchy music and lovable characters.”

On the 11th day of Christmas my Tender Foodie asked of me .... a Snot Hoover!

“The Snoover Snot Hoover” aka the BabyComfyNose nasal aspirator.  Now, what does this have to do with the number eleven?  Absolutely nothing.  And why are we bringing up mucous (gross!) when we were just talking about food?  Because, without being too nosey (great pun, right?) I’d like you to recall the last time you had a stuffy, snotty nose.  I know you didn’t feel like eating.  Kids with stuffy noses can’t smell, can barely taste anything and mucous makes it really difficulty to swallow completely.  And, if your tiny Tender Foodie becomes congested after reacting to a specific allergen or food sensitivity, you’ll be glad you own the BabyComfyNose.  Here’s the scoop from One Step Ahead, which chose this unique aspirator for its highly-selective catalogue:

•    Thanks to the nasal bulb's egg-shaped design (not to mention basic principles of physics), mucus is trapped inside the receptacle and can't advance up the tube. Crumple an ordinary tissue inside the bulb to enhance its filtering properties.
•    Each child should have their own personal nasal aspirator; we offer you a choice of colors for easy identification
•    BPA and phthalate-free

Okay, so now you are curious, right?  Check out the video that demonstrates this brilliant invention!

On the 12th day of Christmas my Tender Foodie asked of me ... MOMables!

A 12 month subscription to MOMables!  Mom-a-what?  MOM-ables!  Invented my yet another savvy mother, MOMables sends busy parents a weekly lunch menu with a shopping list every single Friday.  Each recipe includes a photo of exactly what the lunch will look like (these photos are variations to the "sword" lunches) and never includes processed food.  According to their website,  

“In nearly all recipes, you’ll be able to swap ingredients to accommodate for food allergies and ultra-picky eaters.” 

I perused through several recipe cards and it does appear to be quite easy to substitute as needed.  What parents love about this system is having a plan.  I love a good plan, don’t you?  A nice, easy plan that makes my life simpler, more organized and more fun.  That’s MOMables!

And to All a Good Night

And so the season of giving is upon us and I hope that you have a few ideas for keeping mealtimes joyful while you share this time with your precious family.  In the spirit of the season, 25% of profits from the sales of My Munch Bug's CD, Dancing in the Kitchen, will be donated to Allergy Kids Foundation until the 'twelfth night" or midnight, January 5th, 2012.

 Peace…


About Melanie

Melanie is speech language pathologist who specializes in feeding.  Her work brings her into the homes and schools of her clients, kids, who for various reasons have difficulty with food or with eating. She works with kids and their parents to develop effective strategies that help children become “more adventurous eaters”.  At least 50% of her clients have food allergies or intolerances, and for them, “adventurous eating” takes on a special meaning.  Melanie is also the author of Happy Mealtimes with Happy Kids” and the executive producer of “Dancing in the Kitchen.”

More Posts from Melanie

The 12 Days of Christmas -- My Favorite Lunchtime Things (Part 1)

The 12 Days of Christmas -- Gifts for Adventurous Eating (and Playing (Part 2)

Tips to Help Your Food Allergic Child Belong During the Holidays

How to Talk Turkey (and Food Allergies) at Thanksgiving

How Can Parents Feel Less Stress with a Food Allergic Child in School?