Gluten Free Galore

by sacramento, May 26, 2009 | Permalink

Why all the hype about gluten-free and wheat-free?  What is this about anyway? 

Gluten, a protien found in wheat, gives bread it’s elasticity.  But it is also the culprit of Celiac Disease, an autoimmune system disease.  Gluten triggers an autoimmune reaction which damages and destroys villi in the small intestines.  As villi are destroyed, absportion of nutrients diminishes.  Symptoms include abdominal distress and pain, gas, bloating, weight loss, diarrhea, rashes, fatigue and more.

Often mis-diagnosed as irritable bowel syndrome or lactose intollerance, it has recently been linked to Attention Deficit Disorder and Autism in kids.  There is no cure thus total avoidance of foods containing gluten is necessary.

In steps the Whole Foods Market (WFM) Gluten Free Bakehouse!  Yes, WFM carries a very large selection of gluten-free products, many made by our internal Gluten-Free Bakehouse, located in Morrisville, NC.  Started and run by a Whole Foods employee who has Celiac Disease, the breadth of product continues to grow.  Only gluten-free products are produced in the bakehouse!

All WFM gluten-free bakehouse products are located in the frozen isle in every WFM store, and include a variety of breads, muffins, cookies, brownies, pizza dough, scones, biscuits, corn bread, pies and more.  If you have questions about Whole Foods’ Gluten-Free Bakhouse products, just ask a team member or see Sherri in the bakery.

We also offer a few gluten-free cooking classes in our Culinary Center, including “All About Gluten-Free Flours” the first Sunday of every month.  Check our on-line calendar for information. 

Look for our gluten-free marker to locate products throughout the store with this sign:

More Pie Please

by sacramento, May 22, 2009 | Permalink

Eric in the Bakery is very excited about our Friday special today.  Pies!  9-inch Apple and Cherry, his two favorites (and this wasn’t planned).  Buy one get one free, a pretty great deal at $6.99 a piece!   So if you are looking for a yummy dessert for the weekend, or planning ahead for Memorial Day, come on in and take advantage of this deal.  Great ala mode too!

Bonny Doon on Oprah

by sacramento, May 20, 2009 | Permalink

Randall Graham, the outrageous brain behind Bonny Doon Vineyards will appear on Oprah Thursday, May 21 at 4pm PDT.  He will pour three of his wines including the Le Cigare Volant, a red wine of the earth blend of grenach, syrah and mourvèdre, and the biodynamically made 2008 Ca’ del Solo Albarino, Albarino being a white Spanish grape varietal perfect for summer sipping.  If you want to taste the wines for yourself, we’ve got them for you!  Give our wine buyer Larry a visit, he’ll be happy to direct you to these tasty and quaffable wines.

Click here to find your local listing and watch the show.

Olive Fans Take Note

by sacramento, May 16, 2009 | Permalink

Everything at the olive bar is on sale right now!  We’ve got Black Cerignola, Kalamata, Mt. Athos stuffed with garlic, almonds and jalapenos, Greek Country Mix, Cocktail Mix, Green with Herbs de Provence, Spanish Mix, Black Cured, Marinated Artichokes, Red and Yellow Peppadews, Caperberries, capers, Red Roasted Tomatoes and Cornichons.  And my favorite olive, the bright green Castelvetrano.  So if you are an olive lover, take advantage of the $1 off and stock up for Memorial Day olive munching!

Cyn Hits the Farmer’s Market

by sacramento, May 7, 2009 | Permalink

If you missed last week’s post on Cyn’s cooking creation, definitely check it out.  However, this one is a big winner and features our own local Bledsoe Pork from the Sunday morning farmer’s market in downtown Sacramento.  Got a BBQ coming up and don’t know what to make??? 

With pork in mind, she wondered the Whole Foods Market produce area and found local mustard greens and peaches (from Mexico and tasting fantastic).  The resulting dinner:

Sauteed Mustard Greens -Saute greens in olive oil in a heavy, hot, cast-iron skillet for a minute.  Turn heat down to low and cook greens for 30 minutes.  Douse with apple cider vinegar and toss, seasoning with salt and pepper to taste.

Sprouted Rice Pilaf with Frog Hollow dried peaches- Saute local green garlic and spring onions in olive oil.  Add chopped thyme and flat leaf parsley, chopped Marcona almonds, diced dried peaches and season with salt and pepper.  Mix with the sprouted rice. 

Apple Smoked Bledsoe Pork - Heat up the grill, season the pork with Spanish smoked paprika salt and smoked to desired doness.  Don’t over cook!

Mexican Peaches with Buttermilk Bundt Cake - Chop up peaches and marinate with creme fraiche and chopped mint for about 30 minutes.  Make the bundt cake (any recipe will work).  Top cake with peaches and marinade…yum.

Drop us a comment if you try this one!