Gluten-Free Vitality- Dr. Samantha’s 5-week Virtual Class starts June 3rd!

drsamantha gluten-free vitIf you’re tired of feeling worn-out, frazzled and not yourself. You know exactly what you want more of: energy. You want the fuel to pursue your passions, chase your kids, and get ahead at work. You want to wake in the morning feeling well-rested and go to bed at night feeling like the day has been well-spent. You want to feel great

Being gluten-free is often a big step toward feeling better on a daily basis whether it is a necessity or a choice. Your digestion is better, your overall health is better, your mood may even be better. But you want more than that. You want to feel energetic, vital, and ready to face anything and everything that life has to throw your way.

Starting June 2nd I’ll be taking another group through my Gluten-Free Vitality class. It’s a 5 week VIRTUAL (as in all online) program where you get to the root of what’s making you tired.

People who stop merely treating the symptoms and address the root causes of their fatigue report more energy to do what they love, keep up with their families, and stay on top of work.

In this class we get to the root of your fatigue, we leave no rock unturned:

  1. Medical Causes: undiagnosed conditions, unmanaged disorders, conditions associated with celiac or non-celiac gluten sensitivity
  2. Nutritional Causes: too much processed food, vitamin deficiencies, food sensitivities
  3. Lifestyle Causes: lack of sleep, overloaded schedule, draining relationships
  4. Environmental Causes: exposure to chemicals and other harmful things around you


By the time summer is in full swing, you will feel re-energized about your health and you will have recharged your body’s ability to heal. You’ll have a better understanding of what you need for optimum vitality, so you can get back to pursuing your goals and enjoying life.

What would you do if you felt great this summer?

  • Take that camping trip you’ve been putting off?
  • Jump in the ocean?
  • Play soccer with the kids?
  • Plan (and enjoy!) a romantic getaway?
  • Enjoy cooking healthy meals for family and friends?
  • Go for long walks with friends?

I’ve watched my patients go from feeling sick and tired to planning their favorite activities and fully delighting in them by finally addressing the underlying causes of what’s making them feel less-than-great.


I’m Dr. Samantha.Dr_Samantha_web_007

I’m a licensed Naturopathic physician with 18 years in my primary care Integrative medical practice in Portland, OR, and an advocate for living well.

Why is Gluten-free Vitality so important to me? Because it’s my story, and the story of so many of my patients.

I knew that feeling well, with more energy for doing the things I love, was possible and that’s what I wanted. I continued to dig into the underlying causes of my fatigue and varied symptoms until I found my sweet spot- the right balance of what I need to do to feel my best.

It is my mission to help you find that sweet spot too.

“She is exactly what I think a doctor should be: intelligent, extremely detail oriented, open minded about treatment methods, and focused on how all of my issues interact. I only wish I found her sooner!” — TD


Petunias- Guest Post by Spabettie

Chocolate Caramel Pistachio Cake

You know that giddy feeling of knowing you can have anything you want on the menu? Anything at all, go ahead.

You eat both plant based and gluten free? Yep, go ahead – anything you want.

Walking into the bright and cheerful shop of Petunia’s Pies & Pastries, you are welcomed – you are lured – by the delightful counter stocked with delectable cakes, pies, and sweets of dizzying proportions. The entire menu is both vegan and gluten free, and if you are anything like me, it takes you a while to choose your treats.

If you are anything like me, you enjoy one in the shop (or two, split with a friend!), and you take a couple home for later. No? Just me, then?

Located in downtown Portland on 12th Avenue, Petunia’s offers scrumptious small-batch sweets, a savory lunchtime menu, and inventive cocktails. With a good balance of signature standards and seasonal rotations, you are guaranteed to find your beloved stand by, or you can try a fresh new favorite.

I have been a fan of owner Lisa Clark and her sweets for years – first discovering her at the farmers market, then finding her at local stores and indulging in her creative confections at the first Summer’s End Vegan Dinner – a favorite annual event for us. Making the move to opening a storefront bakery downtown was a natural progression – each visit for me brings happy anticipation.

Sage Fizz Cocktail

On a recent visit with a friend, we began with cocktails.

In the back, a Sage Fizz – a fresh blend of sage leaves, gin, fresh pressed lemon juice, simple syrup, and club soda. This was my choice, and it was perfect (I have reordered it since). Front and center is the Widow’s Kiss – apple brandy, green Chartreuse, Benedictine, and bitters – a flavorful herby starter.

vegan gluten free mac and cheese

How can you not order the Macaroni and Cheese, on any menu? I often do – and in this case, was happy I did. Not usually one for a crunchy topping, I first dove in to find the cheesy goodness underneath – simply divine. I did bring some of the topping into a bite, and enjoyed the crunch. Then another… then another…

A good mac and cheese – flavorful and creamy – ultimate comfort food.

Blue Corn Tacos

The Blue Corn Tacos were our next choice, and I really enjoyed these. Packed with roasted veggies (broccoli in a taco? I win!) and savory beans, these were perfectly flavored and portioned. Paired with a mild salsa and chips – I would absolutely order these again!

vegan biscuits and gravy

Petunia’s take on Biscuits and Gravy – an incredibly flavored dish! The biscuits are plentiful, but the mushroom gravy is where this dish shines – I can imagine topping all sorts of things with this savory goodness – pasta, quinoa, a spoon

Tomato, Mozarella Pesto Grilled Sandwich

One of my favorites from the savory menu, the Tomato, Mozzarella, Pesto Grilled Sandwich. Served with chips and apple slices, any of Petunia’s grilled sandwich choices make a great lunch. Ultimate comfort food, indeed.

Passionfruit Cake

This cake.

By far my favorite thing I have ever had from Petunia’s – the Coconut Berry Passionfruit Cake. Bright and vibrant, this is dessert nirvana in my opinion. The cake reminds me of the classic coconut cake doughnut from my childhood – fluffy and delicious. The passionfruit paired with just the right amount of sweet in the frosting makes this my first choice every time.

…and possibly a wedding cake.

Chocolate Caramel Pistachio Cake

You cannot go wrong with chocolate. Especially when that chocolate brings along its friend, caramel. The Chocolate Caramel Pistachio Torte is rich and salty sweet perfection. Isn’t that a gorgeous slice of cake?

Water Lily Cocktail

We finished off this mouthwatering meal with another cocktail – my choice was once again the Safe Fizz. My friend ordered the Water Lily – gin, Cointreau, Crème deViolette, and fresh pressed lemon. A beautiful lavender shade, this creative concoction was a perfect finish.

Always true to my word, I brought home some treats to share later – the Black Velvet Whoopie Pie (oh so soft and tasty), and the Salted Caramel Cookie Bar (um, just look at that caramel…)

Petunia’s Pies and Pastries is located at 610 Southwest 12th Avenue downtown Portland, and opens at 9:am each day.

Kristina is better known online as spabettie, where she shares vibrant plant based recipes, stories of her two dachshunds – Basil and Rosemary – and life in culinary mecca Portland Oregon.

Find her on twitter, Facebook, Instagram and Pinterest, as well as



Dinner with Laura Russell- The Brassica Book is Here!


A Dinner with Laura Russell
hosted by Harvester Brewing

To celebrate the release of Russell’s book, brassicas, Chef Neil Davidson of Harvester Gastropub has teamed up with Laura B. Russell to offer a seven course dinner paired with Harvester’s gluten-free ales.

Laura B. Russell is food writer and recipe developer based in Portland, Oregon. She is a “FoodDay” columnist for the Oregonian, author of and The Gluten-Free Asian Kitchen, and now Brassicas (obviously) and former associate editor of the cookbook division of Food & Wine. Laura has contributed articles and recipes to many food publications, among themPreventionLiving WithoutEasy EatsNW Palate, and Portland’s MIXmagazine.


1st: Antipasti Platter: Greek shaved cabbage and fennel, Mexican pickled vegetables, smoky kale salad with toasted almonds and egg, smoked trout, kimchi, flatbread arugula and prosciutto pizza
2nd: Caldo verde (collard green soup) with salt cod fritters
3rd: Poached lingcod, cabbage confetti quinoa, slaw
4th: Dark Ale braised beef short ribs, cauliflower rice, lemon thyme vinaigrette
5th: Rogue Creamery’s Caveman Blue cheese, tatsoi and blueberry salad
6th: Grapefruit juniper sorbet, shorbread cookies 7th: Hazelnut-crusted chocolate cake, vanilla anglaise includes beer pairings

When:  Tuesday, April 15th @ 7:00pm
Where: Harvester Brewing 2030 SE 7th Avenue Portland, OR 97214
Tickets: $65 – Purchase online HERE.



Cookbook Event At Powells: The How Can it Be Gluten-free Cookbook

Powell’s Books presents Jack Bishop
The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
Sunday, April 6, 2014, 7:30pm
Powell’s City of Books (1005 W. Burnside St., Portland)

gluten free pdx

I’ve been a fan of America’s Test Kitchen, and their magazine Cook’s illustrated, for years. It’s basically food hacking. When Powell’s contacted me to see if I wanted to help promote this new book by Jack Bishop, the editorial director of America’s Test Kitchen, it was an easy call.

From Jack Bishop: “Our test kitchen is committed to helping people become more successful when they cook at home. Over the past few years, we have received a chorus of requests from readers who want gluten-free recipes. They wanted us to reengineer favorite dishes. Our test kitchen methodology is designed to solve problems just like this. We test various ingredients and techniques in order to develop recipes that work. And we have the resources to test as many times as needed. If we need to make 500 blueberry muffins to perfect this one recipe, we will. (And we did.)”

gluten free pdx

About The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.

Successful gluten free recipes require more than just new ingredients. You need new techniques and that’s where our test kitchen can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell you what works and why so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits, and more.

About Jack Bishop

Jack Bishop is the editorial director of America’s Test Kitchen. He joined the staff of Cook’s magazine in 1988 and helped with the launch of Cook’s Illustrated in 1993. He established the tasting protocols used in America’s Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook’s Country magazine and oversees editorial operations at both magazines. He is a cast member of America’s Test Kitchen, the top-rated public television cooking show now in its twelfth season. He is also a cast member of the TV show Cook’s Country, which aired its first season in September 2008. Jack edited The Best Recipe (1999) and established the books division at America’s Test Kitchen. He is the author of several cookbooks, including A Year in a Vegetarian KitchenVegetables Every DayThe Complete Italian Vegetarian CookbookPasta e Verdura, and Lasagna. Jack’s wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.


Dr Samantha Signature siggy

Gluten-free Brassicas Cooking Class with Laura Russell

Laura has a new book coming out in just a few weeks and we’re so excited! She’s going to do a book release cooking demo/instructional class with tasting, of course, at Good Keuken Kitchen Saturday April 5th from 10am to noon. Doesn’t the menu look divine? Check it out here. Register here.

Laura Russell & Brassicas: Cooking the World’s Healthiest Vegetables

Charred Brussels Sprouts with Pancetta and Fig Glaze
Roasted Cauliflower with Salsa Verde
Kohlrabi and Broccoli Stalk Slaw
Tatsoi and Blueberry Salad



PORTLAND, Ore – February 24, 2014 – With a classic diner menu offering freshly prepared and healthy food for everyone, Dick’s Kitchen fills a void in Portland. Now, the locally owned restaurant will offer its 100% natural grass-fed burgers, vegan Coconut Bliss “milkshakes” and air-baked “not-fries” to even more diners looking for a healthy and delicious neighborhood option. Dick’s Kitchen today confirmed plans to open a third Portland restaurant in late spring/early summer on the northeast corner of SE 49th and Woodstock Blvd. Preliminary plans also include a commissary and a community kitchen for recipe testing and classes with health practitioners, authors and leaders in the healthy eating movement. Dick’s Kitchen purchased the site from Marc Gaudin, the founder and former owner of The Joinery.

“We’re very excited about expanding to the Woodstock area, a progressive neighborhood with lots of families who are concerned about eating healthfully,“ says owner Richard Satnick who also founded Laughing Planet Cafe 18 years ago. “Our unique approach to hamburgers and other diner favorites creates a whole new opportunity to entice kids to eat intelligently and happily and potentially avoid future health issues.”

A New Nutritional Paradigm
While researching the connection between his own health issues and diet, Satnick discovered a new nutritional paradigm, popularly called the Paleo Diet. “This represents a major shift in our understanding of the relationship between diet and the major diseases afflicting us today,” says Satnick. “We know that much of the conventional wisdom from the 70s through the 90s about eating healthfully is misplaced, and that eating in a manner consistent with what our species evolved to eat yields a much healthier outcome.”

At Dick’s Kitchen, Satnick created the menu’s favorite comfort foods with this new paradigm in mind. The menu also addresses a number of other dietary issues, from gluten- and dairy-intolerance to veganism and other special dietary needs. “The best part is that all of this healthy food is delicious,” says Satnick.IMG_0640

Dick’s Kitchen proudly features Carman Ranch 100% grass-fed burgers, as well as Kobe beef hot dogs, locally raised water buffalo, venison, elk and lamb in a rotation of “guest burgers” that also includes organic turkey, wild-caught salmon, wild boar and even the “Dork” (a mixture of duck and pork). Vegan options range from a Portobello burger to a tempeh reuben and a host of vegetable side-dish options will satisfy diners from vegetarian to Paleo.

“By re-thinking the all-American favorite, the hamburger, and by using 100% grass-fed beef, we turn the tables on unhealthy fast-food and instead offer a meal that is higher in Omega 3’s, vitamins and minerals than anything out there,” says Satnick. The sourdough-potato bun is lower in gluten than regular bread, and Dick’s Kitchen offers gluten-free buns and “burger bowls” with healthful salads topped with the protein of choice. Even the potato and yam “fries” are not fried, but baked in a convection oven with a tiny fraction of the oil of conventional fries.

Dick’s Kitchen makes its own pickles and kimchee from scratch, which aid digestion, and also serves locally made Lion Heart Kombucha on tap. Cocktails, beer and wine are available, including a gluten-free beer from Harvester Brewing. As befits a true diner, Dick’s also offers milkshakes and a vegan shake made with Coconut Bliss, as well as a host of desserts including the new Paleo Parfait made with maple cashew “cream” sprinkled with cocoa almond “cookie” and topped with raspberry compote.

P1040104About Dick’s Kitchen: The Omnivore’s Solution
Founded in 2010, Dick’s Kitchen is one of the first family-friendly diners in the Pacific Northwest to adopt as its core mission the new nutritional paradigm. It prepares fresh food from healthy, humanely-raised ingredients and it supports farmers and local artisan producers. Best of all, it allows diners of all dietary inclinations to eat at the same table. It is the answer for families with a range of eaters, some of whom might be vegan, gluten-intolerant, or love meat. Dick’s Kitchen is truly the omnivore’s solution. Dick’s Kitchen currently has two locations: 704 NW 21st Avenue, Portland and 3312 SE Belmont, Portland. Subscribe to the Grass-fed Gazette and learn more at

Chef Dori Oliver Cooks Brunch at Harvester Gastropub

And Harvester is at it again…this looks so yum!


 Harvester Brewing Gastropub’s February Events

Harvester Brewing Gastropub is teaming up with Dori Oliver of Dori’s Gluten-Free kitchen for a special event on February 23rd.





On Sunday, February 23rd, from 10 AM until 2 PM we are doing the first ever brunch at the Gastropub with the help of Dori Oliver.

February 23rd Brunch Menu:

1st: Sourdough Bread with Jam, Jelly and Marmalade, Awakened Granola with Coconut Yogurt and Winter Fruits

2nd: Rosemary Roasted Purple Potatoes with Clarified Butter

3rd: Tails & Trotters Pulled Pork with Poached Eggs, Hollandaise and Sourdough Squash Biscuits

Pastries will also be available a la carte as well as a few new beverage options.

More Information

For both events we are only taking reservations for groups of six or more. If you have any additional questions, contact the Gastropub at, or call 503-928-4195.

About Dori Oliver

Dori’s Gluten-Free Kitchen does dedicated gluten-free with a traditional, slow-foods twist. We make everything (that we can – legally) from scratch, feature healthy fats and nutrient-dense ingredients. We use only local, pasture-based meats. Since we’re the food cart at the National College of Natural Medicine (in SW Portland) our primary focus is to nourish the future-Naturopathic Doctors and future Chinese Medicine practitioners attending the college – but we love to meet patients from the NCNM clinic, neighbors, and everyone looking for quality dedicated gluten-free food in the city! (We’re located at 049 SW Porter St., in the west parking lot of NCNM.)

About Harvester Brewing

Harvester Brewing is a dedicated gluten-free craft brewery and restaurant founded in 2011. Harvester Brewing’s facility is entirely gluten-free; no gluten is allowed on the premises. Their beers are distributed in OR, VT, WA, Northern ID, BC, and online at


Portland Lecture: Anti-inflammatory diets, what YOU need to know

By Jeremy Hyatt

Join us at the studio for a guest lecture with Samantha Brody, ND, LAc on Thursday, January 23 from 6-8 p.m.
Cost is $20 for current Hyatt Training members / $30 for guests.

Chronic inflammation can plague athletes and non-athletes alike. It can impact our sport, and it can impact our day-to-day health, our risk for future illness, and even our state of mind. There are some health conditions that have been long understood to be inflammatory such as arthritis, asthma and allergies. But we now understand that inflammation plays a significant role in a plethora of health conditions including depression, type 2 diabetes, heart disease, autoimmune disease, even Alzheimer’s disease and cancer.

Dr. Samantha will be sharing her expertise about anti-inflammatory diets and the effect in the body of certain foods we eat. Way beyond gluten-free, she will be discussing how foods affect you. Recovery, performance, brain power, etc. Learn how inflammation settles in your bodies and what you can do to treat it, and most importantly, how to prevent it. The presentation will include some of the science of inflammation as well as anti-inflammatory medications, herbs, supplements and nutritional strategies that you can implement right away.

This is a lecture that everyone will get something useful from – not just those eating a particular diet. Dr. Samantha will speak from 6pm-7pm and then we will have a Gluten Free Beer Tasting and social hour sponsored by Harvester Brewing. A chance to catch up with your buddies while you’re not doing lunges.


Harvester Brewing Press Release

customLogoHarvester Brewing Releases Coffee Pale Ale January 9th

Harvester Brewing is pleased to announce the release of their winter seasonal, Coffee Pale Ale. To create this beer Harvester started with their award-winning Pale Ale and then added cold-brewed coffee from Equal Exchange rather than the dry-hops. The Coffee Pale Ale comes in at 30 IBU and 5.8% ABV.

The combination of Equal Exchange’s Medium Peruvian roast coffee with our Pale Ale was not the original plan for Harvester’s winter seasonal. “Having our own pub gave us the ability to try several coffee/beer combinations and get an immediate response from our fans,” said Harvester’s head of R&D, James Neumeister. He continued, “We had assumed that blending coffee with our Dark Ale would be the obvious winner but no other coffee beer we made matched the positive response we received to this Pale Ale and coffee combination.”

Coffee Pale Ale will be released at Harvester’s gastropub during an event with Equal Exchange on January 9th from 5 pm until 8 pm. Equal Exchange will be bringing chocolate to taste with Coffee Pale Ale and Harvester’s Chef Neil will be creating several food pairings to complement the new release. Bottles of Coffee Pale will head out to retailers the following week.

About Equal Exchange
Equal Exchange, a pioneer in Fair Trade since 1986, is a full service provider of high quality, organic coffee, tea, chocolate and other foods to customers across the United States. 100% of Equal Exchange products are fairly traded, benefiting more than 75 small farmer co-operatives in 40 countries around the world. Beans for this Coffee Pale Ale come from Peru, where Equal Exchange has partnered with Cooperativa Nor Andino for nearly 15 years.

Harvester Brewing Expands Oregon Distribution

Harvester Brewing is pleased to announce that they have expanded their Oregon distribution with new relationships with Fort George Distribution and Summit Beverage Distribution. This latest expansion of Oregon distribution will make Harvester’s beers more widely available to their customers in southern Oregon and the northern coast.

About Fort George Distributing
Fort George Distributing started in 2013 as a craft distributor in Clatsop and Tillamook counties.

About Summit Beverage Distributing
Summit Beverage of Oregon is an Oregon based company doing business throughout the following counties in Southern Oregon: Jackson, Josephine, Klamath and Lake counties. Summit maintains warehouse operations in downtown Medford with direct delivery and merchandising service throughout their four county territory.

This Week Only: Donate $2 (Or More) To Help Send Children To A Gluten- Free Summer Camp!

The website Gluten-Free Saver has teamed up with Van’s Natural Foods to raise money for next Summer’s Celiac Disease Foundation Summer Camp. You can help by donating, and for this week, Van’s will match donations. I don’t know if this link is current, but here is information about the Celiac Disease Foundation Summer Camp. Here is their press release.

There’s an age-old saying that, in my opinion, has never been more true…

“It’s better to give than to receive.”

And the holiday season is the perfect time for you to give back to the community. In the spirit of the giving season, I want to bring your attention to a fundraiser I’m helping promote this week for a great gluten-free cause. This week only, giving just $2 of your hard-earned money will go toward providing scholarships for children to attend a gluten-free summer camp hosted by the Celiac Disease Foundation (CDF) next summer in Southern California.

But this week, donating $2 doesn’t mean you’re just donating $2… This week through Sunday, December 25, Gluten-Free Saver has partnered with Van’s Natural Foods to raise money to send children to next summer’s CDF-sponsored summer camp, and Van’s is matching all donations up to $1,000! The goal is to raise $2,000 – and when you donate $2, you’re really contributing $4. You can read more about the fundraiser here:

The summer camp will be held in San Bernardino in Southern California from July 30 to August 3, 2012, and it’s open to all 7-15 year old gluten intolerant and gluten-sensitive children – not just those diagnosed with celiac disease.

Sure, receiving gifts this time of year is always fun, but the feeling of knowing that your generous donation of just $2 can bring a tremendous amount of joy to a young child… well, now that’s priceless. Please help reach the goal of donating $2,000 to the Celiac Disease Foundation this week. Every $2 helps.

YES! I want to help send a child to a gluten-free summer camp and donate $2 right

P.S. 100% of all donations will go directly to CDF.

P.P.S. If you’re feeling extra generous this holiday season, you aren’t limited to
donating just $2 – you can give as much money as your heart desires!