Cultured Caveman Review

hawthorne roundedToday was so beautiful that I couldn’t bear the idea of sitting inside for dinner. It was late, after my kid’s soccer class, which was after 2 hours of playing soccer on the playground. He was beat and I needed to get him home at a decent hour. We were in close-in SE for class. Brain churning. Thinking. Thinking. YES! I’ve been wanting to try the new Cultured Caveman cart on Hawthorne. It was perfect. A respite from the headache of trying to make sure that nothing we were ordering might have something in it that we don’t eat. Yes, all the food at the cart is 100% gluten-free, dairy-free and soy-free!!! No risk of cross contamination, no explanations to give, no questions to ask, no concerns. Easy as meat pie.

We pulled up and there was no line. Good. I read the menu to my son and he lit up when I read bone broth. I asked for a sample for him to taste and she happily obliged, though mentioned that usually they don’t give samples. OK. Good enough. My kid (6) was a bit bummed that it was sour (the chef told us it had vinegar added) so we skipped it. But we did order the following.

  1. Chicken Tenders
  2. Grass Fed All Meat Chili
  3. Ginger Carrot Kale Salad
  4. Beet and Walnut Salad
  5. Brussels and Broccoli (Mash)
  6. French Fries

Well, actually not french fries. I had read about their french fries. I was soooo excited about their french fries. But alas, they’ve stopped serving them. Apparently it was taking too long to get them cooked up, which was fine when it wasn’t busy, but a problem when there was a line up. Seems reasonable. Sad, but reasonable. Maybe en masse we can convince them to resurrect the fries on Monday for happy hour or something.

But we did get the rest. Let’s go down the line, shall we?

1. Chicken Tenders. My child has never had chicken nuggets. We got these and he took a bite and closed his eyes and said “I bet this is what chicken nuggets taste like…” with a giant smile on his face. “Au contraire, my sweet child, I responded, these are sooooooo much better than chicken nuggets. Night and Day.” The chicken tenders at the Cultured Caveman were beyond tender. Melt in your mouth, coconut flour outer, hot, tasty, perfection. There was a lovely aioli served on the side but really they were fabulous plain. I love to cook and often feel like I can reproduce dishes on my own but there is no way I could make this happen at home. Next time it’s 2 orders of these for sure.

2. Beef Chili. Very good. Not too chili-ish, which made me happy. There were only a few large chunks of meat, and mostly sauce, which was a little disappointing but could have been luck of the draw. The beef was tender and tasted as grass fed grass finished beef should taste. Like beef. Really really good beef.

3. Ginger Carrot Kale salad. I loved this. Tangy and yum. My child, who will eat just about anything with kale in it didn’t prefer it because he oddly doesn’t like lemon. 2 thumbs up for me.

4. Beet and Walnut Salad. I wouldn’t think to cook beets and shred them but the beets in this salad were cooked and then tossed with carrots, jicama and walnuts and mixed with a light dressing. I would have eaten more but my child hogged it for himself. Enough said.

5. Brussels and Broccoli. When I arrived this was sold out, as evidenced by a sticker on the board next to the menu item. Fortunately for me, they were making more! Unfortunately for me, the sticker was over the word “mash.” I wouldn’t have gotten it as I’m not a fan of the crucifer mash (wild understatement.) When I mentioned that we didn’t prefer it and that I was surprised at the mash as it seemed to read Brussels and Broccoli, the women behind the counter said ‘oh, yes, the sticker was over mash…’ but that was it. I was honestly a bit bummed they didn’t offer to take it off of the bill I was more bummed to have to throw it away.  Far from a deal breaker, but still…

6. Bacon Candy. Not as exciting (to me) as french fries but a perfect sweet bite. A medjool date with a raw almond in the center, all wrapped in bacon. My little one was over the moon. There were 3 in the order so we had to roshambo for the last one. I won but I let him have it anyway. Of course.

Overall I’d without question give this cart a two thumbs up. Nothing fancy. Nothing gourmet. But very good food. And knowing that everything is gluten, dairy, and soy-free will without a doubt make this a go-to spot for an easy, quick, delicious and healthy meal for me and my family this summer.
Next time I’ll try the meatloaf. And maybe a paleo popsicle.

Go check them out on 4031 SE Hawthorne, across from New Seasons or their original home at 1477 NE Alberta. 11-8 every day!

Oh, and if you haven’t yet signed up for the GFP updates, scroll back up and sign up at the top-left of the page. We’re going to start sending out info here and there when we have new restaurant listings, coupons and freebies, breaking health news for celiacs and GF peeps, and news about living and thriving gluten-free in Portland!

Gluten-Free Food Fair this Saturday May 18th (& New Seasons sale all weekend!)

Lisa Shaver ND is putting on what looks like it will be the best Gluten-free Food Fair yet!

Come one, come all!

AND

New Seasons is having a 50% off sale on some of their “best selling” gluten-free items. I’m really really  hoping it will be more than just a few things! Bet they’ll have some tastings going on there as well.

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Enjoy!

-Dr Samantha

Gluten-Free Girl Every Day Author Shauna Ahern at Powell’s Books Tomorrow

gluten free girl everyday - shauna james ahern

File this under “ridiculously late notice”, but I only just saw it today, I swear! Tomorrow, Tuesday, May 7th at 7:30PM, author Shauna James Ahern (a.k.a. Gluten Free Girl) will be at Powell’s Books W Burnside signing her book, Gluten-Free Girl Every Day. Here is Powell’s blurb from their events email.

An approachable gluten-free cookbook intended for home cooks making dinner for their families, Shauna Ahern’s Gluten-Free Girl Every Day (Houghton Mifflin Harcourt) features food you want to cook every day: fresh, satisfying, and filled with great flavors.

Where: Powell’s City of Books on Burnside
When: 7:30 PM
Address: 1005 W. Burnside, Portland OR
Phone: (800) 878-7323

Gluten-free Food Fair in PDX: May 18 2013

Hi All!
Dr. Lisa Shaver just sent this to me. Hope to see everyone there. It’s always a great turnout and lots and lots of yummy things to sample. I’ll be doing one of the Gluten-free 101 talks, can’t wait!
In Health,
Dr. Samantha
PS apologies for the odd formatting here and there, we’re working on the back end of the site, sit tight, we’re revamping and updating all of our listings, etc!

9th Annual Gluten-Free Food Fair

May 18 2013
11am – 3pm
Mittleman Jewish Community Center
6651 SW Capitol Hwy Portland OR

 

$10 per person/ $15 per family –children under 12 free!
Cash only at the door
ID required for entrance into MJCC.
Free parking
 
Over 60 gluten-free businesses with samples and to-go items for purchase  - all 100% gluten-free.
Nine talks from local experts on gluten-free topics.
10am Pre-fair beginners gluten-free 101 talk
Two talks at 12pm, 1pm and 2pm.
Raffle with yummy gluten-free foods and gluten-free products.
 
1% of the population has celiac disease and at least 10% has non-celiac gluten-sensitivity.
In January, NDP reported that one-third of all American adults are attempting to reduce or eliminate gluten from their diets.
A fundraiser for Gluten Intolerance Groups of Portland, McMinnville, Mid-Willamette Valley and Lincoln City,
501(c)3 non-profits that support and educate the gluten-free community.
More information:

Harvester Brewing Releases St. Denny Dubbel Style Ale April 12th

We just got the following notice. I’m not a beer drinker so I can’t weigh in personally but I know that we’ve got lots of beer lovers in our GF community! I’ll be there to check it out anyway, I mean a dedicated GF brewerly? Gotta.

In Health,

Dr. Samantha

 

 

Harvester Brewing is pleased to announce the latest release out of their dedicated gluten-free brewery in the Experiment Ale series, a Dubbel style ale made with Belgian candi syrup.

Similar to Harvester’s other beers, the Dubbel is made using roasted chestnuts but is differentiated by the addition of dark Belgian candi syrup. It’s lightly hopped with Styrian Goldings, and fermented with a blend of two gluten-free Belgian yeast strains.

When Harvester founder James Neumeister was starting out as a homebrewer, he contacted homebrewing legend Denny Conn and asked him where he could learn to brew using the batch-sparge method that Denny advocates when homebrewing. Denny invited James over that weekend and after a day of brewing under Denny’s tutelage, his word quickly became the rule when James was homebrewing, prompting his other brewing partners to start referring to Mr. Conn as ‘Saint’ Denny. This background, combined with the common practice of Belgian style beers having ‘Saint’ names, led to the name St. Denny for this beer.

St. Denny Dubbel style ale will be released at Harvester Brewing this Friday, April 12th at an event from 3:30 to 7pm.  A very limited amount of the St. Denny Dubbel will be available on draft, only at the brewery.  Bottles will roll out to store shelves next week and are available to order through Harvester’s online store now for shipment starting April 15th.
About Harvester Brewing
Harvester Brewing is a dedicated gluten-free craft brewery 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, and online at http://store.harvesterbrewing.com/

Working Behind the Scenes on Gluten-Free Portland!

Dr_Samantha_web_028Hello hello, everyone!

I wanted to first thank Dave for passing on the torch at GFP. He’s neck deep in a bunch of other projects but I’ll confess that I’m hoping to rope him into con

tinuing to do some restaurant reviews. He’s still got to eat, right?  And he’ll be around as he’s agreed to co-admin our FB group (come on over!).

Second, I figured it’s time to show my face and let you know that we’re working behind the scenes with plans for some site updates, new reviews and an exciting new layout and plan. Now we’re not quite ready for a big reveal but some of the things that are coming down the pike include:

  • Kids Corner. Local gluten-free cuties doing video reviews of restaurants, locally produced products, and other things of interest to our GF community.
  • Faster loading.
  • Updated restaurant lists.
  • Monthly feature focusing on restaurants that understand and are able to accommodate cross-contamination concerns.
  • Local GF product section.

What do you think? Anything else you’d like to see here? Please shout, we’re open to new ideas (and guest contributors!)

In Health,
Dr. Samantha (you can get me at contact (at) GlutenFreePortland (dot) org

 

 

Finally that Update I promised you: Changes for Gluten-free Portland

Sorry for the delay on getting this up. We wanted to make sure all of our ducks were in a row.

We’ve got some exciting news to share about Gluten-free Portland
that we’ve been hinting at both in the blog and in our facebook group over the last few weeks.

As you may have noticed things have gotten a little slow around here. It’s been our intention to spend more time getting things updated but life, alas, has been pulling us in a number of other directions of late. But the site is important. We are committed to providing up-to-date, accessible, and accurate information about all things gluten-free in Portland. So as of today, we’re passing the torch to Dr. Samantha, a local Portland ND who has a big heart for the gluten-free community.

She’ll be posting soon to update you all about her plans for the site. We’ll still be around so if you want to reach me (or my beautiful wife, Sienna) feel free to send us a note through the site and we’ll be sure to get it.

Thanks for all of your support! I’m looking forward to seeing how things shake out on the new site with Dr. Samantha at the helm.

-Dave

Changes Coming

Hi All. I’ve been taking an extended break from Gluten Free Portland, but now there are exciting changes coming. Among other things, we’re changing the look of the site, so things may be a little rough over the next few days as we transition to a new site theme. There are other, soon to be announced changes coming as well. Watch this space! – Dave

Guest Post: Making Broth for Allergies

Editor’s note: The following is a guest post by Stephanie Pearson of Daily Nectar. Please check out her bio after the article. Thanks Stephanie!

Making Broth for Allergies

When my son was toddler and we had not yet uncovered all of his food sensitivities, I began working with bone broth soups and stews as a way to clear his symptoms. I found that after a day or two on a very basic eliminative diet of just non-starchy vegetables, nourishing grass-fed meats, and bone broth, my son’s digestive and behavioral symptoms would completely go away. I was then able to reintroduce foods one by one and observe which foods caused the symptoms to reappear. I used this method in combination with herbs and an adapted version of the Coca Pulse Test, which are described in other articles.

Although a lot of us have learned about bone broth from Sally Fallon’s book, Nourishing Traditions, many have not experienced using the broths as a tool for determining food sensitivities. Bone broth provides easily absorbed proteins and minerals, has a healing effect on digestive organs, and stimulates immune function. It is also hypoallergenic, allowing so that we can get a clear view of the which foods are triggering inflammation and/or an immune response. Below, I provide instructions for making nourishing broths and using them to support healing for those with food sensitivities. Include the broths as rich additions to your regular diet or consider using broth to cleanse during an allergy-elimination diet.

Bone Broth Directions

Making bone broth is easy. first, ask your butcher for an organic chicken or knuckles and marrow bones bones from grass fed cows. I prefer to simplify (and keep my hands clean!) by having the chicken and beef bones pre-cut. You may also use lean fish like bass or cod to make a fish broth. A fish based broth makes a delicious base for coconut and other Thai and Asian soups, such as Tom Kha Gai. It all types of broth, the bones are essential, but you can increase nutrition if you also include organs and other parts that we don’t usually consume in our modern diet. Depending on your sense of adventure, you can include none or any of the following: chicken feet, chicken necks and heads, whole fish, including the heads, and organ meats. If this really isn’t really your thing, don’t worry, omitting the less familiar bits will still produce a gourmet, very tasty, nutritious, and healing broth.

It is economical if you can make a habit of keeping all the bones from the meat that you eat during the week. Vegetable scraps and egg shells make great additions to the broth too (make sure that you clean the egg shells well). Keep these spare parts in a labeled jar or freezer bag in the freezer and add them to your pot in within six months time.

To make the broth, place the bones in a large pot and cover with filtered water and a teaspoon or so of apple cider or other vinegar. Within 15 minutes, the acidity of the vinegar will draw minerals such as calcium and potassium from the bones and into your soup. These minerals support the healing of bones and make teeth stronger. Bring the pot to a boil and skim off what collects on the top. At this point you can add vegetables if you’d like. For American soups, I like to use a French mirepoix, a combination of equal parts celery or celeriac root, onions, and carrots. This works fine with Asian soups as well, but it can be nice to also include ginger and other Asian vegetables. Many Latin American stocks are lovely with a bit of cilantro added in the last ten minutes. Next, decrease the temperature to a simmer and cook for between 4 and 24 hours. The longer you simmer the more minerals you’ll extract. During the last 30 minutes, you can add medicinal herbs to your broth. I like to add a few tablespoons of astragalus root to strengthen wei chi, a Chinese medicine concept that describes the protective barrier of our immune system that forms our natural defenses. I recommend that you do not use astragalus if you have an acute infection, least you “lock the thief in the house” (or close the outer barrier with the sickness still inside you), as they say in Chinese medicine). It is also contraindicated in pregnancy. Dandelion and burdock roots can be beneficial to people with eczema or other skin eruptions or to those in need of detoxification. Garlic and ginger are warming and improve circulation which can be especially helpful to those who often feel cold or who have cold hands and feet. Ginger also improves digestion and can double or triple the absorption of nutrients. Fresh nettles make a fabulous addition to broth when added in the last half hour. Nettles can modulate allergic response, are protein-rich, and are highly nutritive (make sure to use tongs to avoid being stung).

When the broth is ready and has cooled, strain it through a colander or fine mesh strainer and into another pot or a large glass container. The marrow within the beef bones will be red to yellow in color and is extraordinarily healing to gut lining. You can boost the healing power of the broth by scooping the marrow out and returning it to the broth. Share the bones with your dog or bury them in the garden. After straining, you can use the broth to make soup, serve it on its own with sea salt, freeze as it is, or reduce it further by boiling it down, letting it cool, and freezing it in ice cubes trays (which should later be transferred into a freezer bag). Add the cubes to meals to improve flavor, contribute to healing, and increase the nutritional value of what you are eating. I add cubes to water when making grains, sauces, and even biscuits.

Ingredients

This recipe makes approximately 64oz of broth depending on how much water you use and how long you leave it to cook.
4 quarts of filtered water
1.5- 2 lbs of beef marrow bones, chickens with necks, etc., or whole fish cut up
2 Tbs. apple cider vinegar (organic, unfiltered)
chopped vegetables, such as 2 carrots, 1 onion, and 3 celery ribs
1 tsp. unrefined sea salt (I use Real Salt brand)
1-2 Tbs. of herbs such as garlic, ginger, astragalus, burdock, or dandelion root (optional)

As I found in the case of my son, bone broth, with its easily assimilated minerals and gut-healing gelatin, is perhaps the ideal food for those suffering from allergies. When intestinal lining becomes overly permeable, as is common with conditions such as food and environmental sensitivities, Autism Spectrum Disorders, and Non-Celiac Gluten Sensitivity, we are left with a condition descriptively called Leaky Gut Syndrome. Leaky Gut Syndrome can develop as a result of high levels of stress, chronic maldigestion, undiagnosed food sensitivities, or with the use of birth control pills, antibiotics, and non-steroidal anti-inflammatory drugs (such as aspirin and ibuprofen).

The small intestine is highly specialized to absorb certain molecules and keep others, such as toxins, out. Increased permeability leads to increased toxicity, decreased nutrient absorption, and a greater susceptibility to acquired allergies- or proteins tagged as antigens because they have seeped through the gut with other allergens. Gelatin-rich bone broth has a nourishing and curative action that is reparative to permeable lining and can dampen the allergic response. In addition to its benefit to atopic conditions, bone broth has the overall effect of enhancing the natural functioning of our bodies, boosting the immune system, and preserving and strengthening teeth, bones, and joints. All other the world, broth was traditionally served as a first course or along side meals. Take a lesson from tradition and put it on your table.

Stephanie Pearson is a mother of three, nutrition consultant, herbalist, and community educator. She is also a member of Slow Food Portland and holds an appointed position on the Multnomah Food Policy Council. She is up and coming for her work with Daily Nectar in nutritional education and consultation, specializing in herbal and nutritional support for Autism Spectrum Disorders, sub-acute gluten sensitivity, and digestive imbalances. Stephanie is committed to spreading nutritional awareness and works diligently to offer free education and affordable nutritional support to individuals and parents nation-wide.

Daily Nectar is based in Portland, Oregon. Stephanie offers telephone consultations nationwide. www.dailynectar.net, 971-678-4280

Gluten Free Event at Abby’s Table this Saturday

Hi everybody. I got a couple of notices about this coming event. Here is the blurb (edited for space and brevity). We would totally attend, but had a previous engagement. Here is a direct link to the event page.

From Cocktails to Dessert:

The Delicious Underground World of Root Vegetables & their Nutritional Value

Cooking Demonstration and Book Signing – Locally Sourced Ingredients. Naturally Gluten, Dairy and Soy Free.

Join us for a special evening to celebrate ROOTS cookbook. Come for a cooking demonstration of Radish Top Soup with Chef-Author Diane Morgan along with some health insight from Dr. Samantha Brody about eating beneficial root vegetables, and stay for a wonderful meal.

$75 Dinner fee includes a first print edition of ROOTS (get it signed!), as well as a delicious signature cocktail from the cookbook.

DINNER MENU

  • Beverage – Homemade Gingerale + Cherry Infused Bourbon
  • Amuse Bouche – Radish Top Soup
  • First Course – Crab Cakes OR Quinoa Cake with Pickled Ginger
  • Second Course – Carrot Ribbons with Carrot Top Pesto, Crumbled Goat Cheese
  • Main Course – Seared Duck Breast OR Portobello Mushrooms with Port Reduction
  • Served with – Parsnip Puree and Sautéed Beet Greens
  • Dessert – Red Velvet Cupcakes

Contact
Abby’s Table : Food Your Body Loves
abbystablereservations@gmail.com
503-828-7662

When
Saturday September 29, 2012 from 6:30 PM to 9:15 PM PDT

Where
Abby’s Table
609 SE Ankeny St
Portland, OR 97214