Recipes from our Previous Guest Chefs

Name: Gary Franklin
   Location: San Antonio, Texas
   Celiac with two children, one whom is also a celiac. This is one of Gary's daughters
   favorite after school snacks.

Guacamole

4 Large California avocados, ripened
Salt to taste
1 cup minced white onion
4 chilies serranos, minced
1/2 cup finely chopped cilantro
1/2 tomato, diced
1/4 cup minced white onion
4 to 6 springs cilantro, with leaves and a bit of stem

Peel and pit avocados. Mash pulp in a bowl or mortar and add salt to taste. Add 
onion, chiles, and cilantro. Continue mashing until guacamole is thick and lumpy.
Garnish with the tomato, onion and cilantro. Serve immediately with corn tortillas

Helpful Hint: I often make Guacamole, and if you add a little lemon juice to it,
it will not turn brown or black as fast. It is best to serve it immediately. Also it is said
that if you place the pit of the avocado in the dish it will keep the guacamole
from turning brown. My mother in-law does this and it does seem to work. 

Franklin Peterson is a celiac from California in Orange County. Gary has created this wonderful Vegetarian Strawberry Banana Shake that is easy to make. Gary works long hours and in the morning he likes to make this drink to carry in his car on his commute to work. This recipe serves four so Gary's says he make sure his three children have a nutritious breakfast drink before they hop on the school bus each morning to go to school when he does not have time to make a traditional breakfast.

Strawberry Banana Shake

10 1/2 Ounce Package Tofu, drained
2 Medium Ripe Bananas
2 Cups Strawberries (Can use frozen)

In a blender, combine all ingredients and blend until smooth. I use frozen strawberries with no sugar, because it gives it a better consistency. If you like it sweeter, try adding a little honey to the mixture.