Snack producer seeks 50 original recipes using riceworks® crisps as an ingredient.

Could you invent a dish containing a triangular rice snack? You could be published in a unique cookbook called riceworks® Recipeworks, with all proceeds going to charity.

Popular snack producer, Shearer’s Foods, Inc. has issued a challenge. Use its famous riceworks® Gourmet Brown Rice Crisps in a new recipe that you post at www.riceworksrecipeworks.com for your chance to win, and be published with 49 other food aficionados in this one-of-a-kind cookbook.

How the contest works
Participants are invited to register and submit their recipe anytime before midnight on October 1, 2010. Next, an independent panel of judges will select what they deem the top 50. Then they’ll expedite production of riceworks® Recipeworks, an inspired cookbook featuring the winning recipes, in time for the holidays.

Recipes will be judged and scored for: taste, 30%; originality, 30%; difficulty, 20% and presentation, 20%. The judges are Tricia Ryan, Director of Marketing for riceworks®, John Frostad, Executive Vice-President of Shearer’s Foods, Inc., and Shelley Case, Registered Dietician and author of the popular book, “Gluten-Free Diet”.

It began with a challenge
“It’s the next step in an ongoing campaign which riceworks® started just before last year’s holidays,” reminisces Tricia Ryan. “That contest, ‘Show Us Your Goodness’, also raised funds for charity. But this year, we’re blending riceworks® Recipeworks with our outdoor summer promotion How riceworks® Better.”

Reaching out locally this summer, riceworks® is attending community events in parts of Canada and the United States. Brand ambassadors of riceworks® will challenge snack lovers with the declaration, “Your snack works – riceworks® better.” While giving away samples of riceworks® crisps, the riceworks® brand ambassadors will inform consumers about riceworksrecipeworks.com and their chance to be published in riceworks® Recipeworks.

Look for riceworks® teams at events as widespread as the Taste of the Danforth Festival in Toronto, Ontario, August 6 – 8, and the Fisherman’s Feast in Boston’s North End, August 12 – 15.

Why another cookbook in time for the holidays?
“One reason is people living with celiac disease. They often feel left out at the dinner table,” sympathizes Ms Ryan, also a dietician though not professionally practicing. “Their condition means they can’t enjoy foods with wheat, barley or rye which is an excruciatingly long list. But it doesn’t mean they can’t – you know – have their cake and eat it too!”

That’s where riceworks® Recipeworks cookbook comes in. However, it’s also bound to be claimed by those many diet-watchers who’ve cottoned onto the gluten-free trend in dieting, and people who just love good food.

Indeed, many recipes which riceworks® devotees have already shared are very creative. “Most of us are stumped beyond the idea of riceworks® crisps with dip or salsa,” says Ms Ryan. “But you’d be surprised at how innovative these recipes are! For instance, you can grind riceworks® crisps into dust, creating ‘flour’ and suddenly you can make a tasty cheesecake base.”

Making quotation fingers in the air, Ms Ryan sheepishly smiles and says, “The ideas ‘mushroom’ from there. Sure, that’s a terrible joke but it’s all for a good cause.”

New cookbook for charity to feature top 50 recipes submitted in online contest.

Could you invent a dish containing a triangular rice snack, for a better world? You could be published in a unique cookbook called riceworks® Recipeworks. All proceeds will go to charity.

Popular snack producer, Shearer’s Foods, Inc. has issued a challenge. Use its great tasting riceworks® Gourmet Brown Rice Crisps in a new recipe that you post at www.riceworksrecipeworks.com for your chance to win, and be published with 49 other would-be foodie authors in this one-of-a-kind cookbook.

How the contest works Participants are invited to register and submit their recipe anytime before midnight on September 1, 2010. Next, an independent panel of judges will select what they deem the top 50. Then they’ll expedite production of riceworks® Recipeworks, an attractive cookbook featuring the winning recipes, in time for the holidays.

Recipes will be judged and scored for: taste, 30%; originality, 30%; difficulty, 20% and presentation, 20%. The judges are Tricia Ryan, Director of Marketing for riceworks®, John Frostad, Executive Vice-President of Shearer’s Foods, Inc., and Shelley Case, Registered Dietician and author of the popular book, “Gluten-Free Diet”.

It began with a challenge “It’s the next step in an ongoing campaign which riceworks® started just before last year’s holidays,” reminisces Tricia Ryan. “That contest, ‘Show Us Your Goodness’, also raised funds for charity. But this year, we’re blending riceworks® Recipeworks with our outdoor summer promotion How riceworks® Better.”

Reaching out locally this summer, riceworks® is attending community events in parts of Canada and the United States. Brand ambassadors of riceworks® will challenge snack lovers with the declaration, “Your snack works – riceworks® better.” While giving away samples of riceworks® crisps, the riceworks® brand ambassadors will inform consumers about riceworksrecipeworks.com and their chance to be published in riceworks® Recipeworks.

Look for riceworks® teams at events as widespread as the Burlington Jazz and Blues Festival near Toronto, Ontario on July 23, the Newburyport Yankee Homecoming Race in Massachusetts on July 27, or the Fisherman’s Feast in Boston’s North End, August 12 – 15.

Why another cookbook in time for the holidays? “One reason is people living with celiac disease. They often feel left out at the dinner table,” sympathizes Ms Ryan, also a dietician though not professionally practicing. “Their condition means they can’t enjoy foods with wheat, barley or rye which is an excruciatingly long list. But it doesn’t mean they can’t – you know – have their cake and eat it too!”

That’s where riceworks® Recipeworks cookbook comes in. However, it’s also bound to be claimed by those many diet-watchers who’ve cottoned onto the gluten-free trend in dieting, and people who just love good food.

Indeed, many recipes which riceworks® devotees have already shared are very creative. “Most of us are stumped after the idea of riceworks® crisps with dip or salsa,” says Ms Ryan. “But you’d be surprised at how innovative these recipes are! For instance, you can grind riceworks® crisps into dust, creating ‘flour’ and suddenly you can make a tasty cheesecake base.” The ideas ‘mushroom’ from there.

Mind you, Ms Ryan is realistic. “Even though you don’t have to be on any special diet to enjoy these recipes, we don’t anticipate that we’ll see sales like Jamie OIiver’s latest book.” She smiles. “Though we’re just as keen to make a positive difference in the world!”

The growth of the gluten-free food industry has been exponential. With it has been the number of questions about celiac disease and the immensely popular gluten-free diet. In mid-June 2010, anyone with hi-speed internet or a telephone can have their questions answered, live, by two leading North American experts.

Shelley Case, Registered Dietitian and renowned author of the bestselling Gluten-Free Diet: A Comprehensive Resource Guide, will host two telephone/webinars, June 15, 2010 at 8:30pm ET and June 22, 2010 at 8:30pm ET. After that, Daniel Leffler, MD, MS, Assistant Professor of Medicine, Harvard Medical School, and Division of Gastroenterology at BIDMC, will host another live telephone/webinar on July 13, 2010 at 8:30pm ET.

This access to these experts is free to the public, sponsored by riceworks™ Gourmet Brown Rice Crisps. Ms. Case will cover information on celiac disease and gluten sensitivity, plus offer tips and facts for managing a gluten-free diet. Dr Leffer will cover topics from his new book Real Life with Celiac Disease. These include screening and diagnosis, associated conditions, food allergies and intolerances, complications, non-gastrointestinal manifestations, and celiac disease versus gluten intolerance. To sign up for the free telephone/webinars visit www.GlutenFreeSnacksForMe.com

“There’s a lot of confusion out there regarding the gluten-free diet and celiac disease,” says Tricia Ryan, Director of Marketing for riceworks®, a gluten-free snack and appropriate sponsor for the event. “This is an opportunity to clear up some of the misunderstandings.”

Understanding The Disease
Celiac disease is an autoimmune disorder affecting the small intestine. It’s marked by an inability to process nutrients due to inflammation caused by a reaction to gluten from the grains wheat, rye and barley. The only known effective treatment is a strict gluten-free diet for life.

Which is not easy to live by. “Wheat is almost everywhere,” observes Ms Ryan. “It means that people with celiac disease can’t enjoy breads, pastas or even the occasional beer.”

Although stats vary over how common celiac disease is, prevalence of the disease is estimated to range from 0.5% to 2% of the population. Furthermore, many people are living with this condition every day but not aware – perhaps over 95% of those with the disease according to the National Institute of Health.

Understanding The Diet
Meanwhile, the very trendy gluten-free diet has grown in popularity since the crash and burn of the low-carb craze. The reason this diet works for some is that avoidance of any one food group can initially result in a calorie reduction in your daily intake. However, Ms Ryan is quick to add, “Extreme diets don’t work. Sensible eating, supplemented by regular exercise does.”

The Explosion Of The Gluten-Free Economy
Between 2004 and 2009, sales of gluten-free foods has soared by almost 75%. “And riceworks™ is part of that growth,” says Ms Ryan. “It’s a little indulgence snack-lovers can enjoy without missing out on great taste or a satisfying crunch.”

But as for enjoying the occasional beer? “That can be part of a balanced life too. For a gluten-free dieter, gluten-free beer is now available or I’d suggest a nice glass of red wine.”

About Shelley Case
Shelley Case, RD, is a leading international nutrition expert on celiac disease and the gluten-free diet. A popular speaker and educator, she is a frequent guest on television and radio. Her book “Gluten-Free Diet” is the most comprehensive resource on the market.

About Daniel Leffler
Daniel Leffler, MD, MS, Assistant Professor of Medicine, Harvard Medical School, and Division of Gastroenterology at BIDMC, has just launched his book “Real Life with Celiac Disease.”

About Shearer’s Foods, Inc.
A manufacturer of branded and private label snack foods including potato chips, tortilla chips and extruded snacks. The firm’s signature product, riceworks® Gourmet Brown Rice Crisps, is a tasty and popular whole grain gluten-free snack that has won kudos from snack lovers in the United States, Canada and Great Britain. For more information about the product visit www.riceworks.com

The Gluten-Free Diet is a 368-page must-have resource for any one who needs to eliminate gluten from their diet. It is a comprehensive resource guide that leaves no question unanswered when it comes to eating gluten-free.

The book is written by dietitian Shelley Case, an international celiac and gluten-free expert. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the US and the Canadian Celiac Association Professional Advisory Board.  Shelley has provided nutritional consulting to countless clients with celiac disease. Over the past 25 years of working with celiac patients she found that time and again the same questions came up. Questions about what foods and ingredients are gluten-free, tips for meals and snacks, names of gluten-free companies and products, how to avoid cross-contamination and more. The only resources available were a few pamphlets with limited information. The Gluten-Free Diet was written to put everything they needed all in one place.

Just What Will You Find in Gluten-Free Diet?

This book is a top to bottom resource for anyone who needs to remove gluten from their diet or who wants to enhance their current gluten-free diet. Here’s what’s included:

Detailed information on gluten-free foods/ingredients and those to avoid

Gluten-free food labelling in Canada, the US and around the world

Gluten-Free Recipes and substitutions

Meal planning, nutrition information and healthy gluten-free living strategies.

Over 3100 gluten-free products listed by company and product name and package size

Directory of more than 270 American, Canadian and international companies

Tips for eating out.

Resources for more information and support.

Who Is This Book For?

This book is THE  ideal resource for anyone with celiac disease or any kind of gluten intolerance. It’s also perfect for parents or family members of those on a gluten-free diet. Physicians, Dietitians and Consultants will find Gluten-Free Diet to be a comprehensive resource they can refer to time and again when consulting with patients.

If there is any one book that everyone with gluten intolerance should have on their book shelf, Gluten-Free Diet is that book!

The book can be ordered at www.glutenfreediet.ca,  Amazon.com and is also available at most local bookstores.

Check out the book and more details about the author, Shelley Case at:

http://www.glutenfreediet.ca

Being diagnosed with celiac disease or a gluten intolerance as an adult is going to take some adjusting. Not only will you have to mentally wrap your brain around this new lifestyle but you’ll have to dive right in to a brand new eating regimen.

Here are seven tips to help anyone dealing with switching to a gluten-free lifestyle as an adult:

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If you have been diagnosed with celiac disease you may be looking for ways to get support and to help support others who have the same condition. A smart move is to try looking for others in the same situation as you, so you can grow and learn from each other.

Often organizations are formed to help individuals cope with their disease and to provide support in other ways. The Canadian Celiac Association (CCA) is one such organization.

The initial goals of the CCA were to provide those suffering with the disease with a reliable source of information, to promote research and to provide an environment for support.

The Canadian Celiac Association was founded in 1972 by two women who saw there was a strong need for those with celiac disease to have this kind of information made available to them.

The CCA main office is located in Mississauga, Ontario and is staffed by four employees. The organization is governed by an elected national board of directors which has regional representation across Canada.

Every year the Canadian Celiac Association holds a national conference which is meant to build awareness on the disease.

You can become a member of the CCA for just $50 for a full 12 months. Here is what you receive for becoming a member:

New Members Receive

* A New Member’s Kit that contains material about celiac disease and about coping with the gluten-free diet written by people with celiac disease.
* A copy of the Pocket Dictionary: Acceptability of Food & Food Ingredients for the Gluten-Free Diet
* A subscription to the national newsletter Celiac News
* A membership in the Celiac Chapter closest to them. Chapters provide local information and a subscription to any newsletters they produce

(source – CanadianCeliacAssociation.ca: http://celiac.ca/membership.php )

Overall the Canadian Celiac Association is a great place for anyone with gluten intolerance or who is diagnosed with Celiac disease to get the information, support and encouragement they need to succeed.

Children are picky eaters to start with. Throw in having a child with celiac disease and you just might have a fairly large challenge on your hands.

So how do you feed a child and help them deal with a very serious health issue?

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Think eating properly on a celiac diet will be bland and boring? Think again!

A celiac diet can be one of the most healthy and delicious ways to eat. After all, fresh fruits and vegetables are safe for those on a gluten-free diet as well as meats, fish, poultry, eggs, milk, legumes, yoghurt and more. The varieties and combinations available truly are vast.

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If you know someone who’s on a gluten-free diet or are just exploring the topic yourself you may be wondering if gluten free means entirely wheat free.

The answer is yes. Gluten is a protein that is found in wheat, rye and barley. So not only does gluten free mean wheat free but it means so much more for millions of people who are on a gluten-free diet.

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No matter what your situation it always helps to speak with others who really understand what you’re going through because they’ve been there. Celiac disease is no different.

Whether you’ve just been diagnosed with celiac disease or have had it for years, participating in a support group can help yourself and the other participants in more ways than you could imagine.

Now before you start picturing a circle of plastic chairs in a cold gym realize that these support groups can come in many forms.

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