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Jeff & Wardeh Harmon, owners
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Hi
Lori posted your blog on the kathleen daelemans group. We are a homeschooling family- w/ lots of food allergies. It started w/ DS Andrew (7) who we put on gfcf for autism (now more toward adhd) and I have leaky gut—so we do much of what you do too. Anyway- HI! I’m going to add you to my links.
Amy
Hi, Amy. Good to meet you! I see we have alot in common. Thanks for visiting! Love, Wardeh
Hey Wardeh
My co-worker and I have been trying to find a recipe for a Middle Eastern Dish called Ghallaba, we have looked high and low and found nothing. So I thought I would send you a comment to see if maybe you have heard of it, had it and or knows the recipe for it 
Question for you
Thanks
Suzanne
I’ve never heard of it. I will ask my mom and look in my ME cookbook, though. If I find anything out, I will email you. Thanks for asking! ~Wardeh
I googled it and came up with this. It looks good! Chicken Ghallaba.
I have looked at your blog before and a friend reminded me about it again when I had a question. I have switche3d to using coconut oil. I am trying to adjust my chocochip cookie recipe. It is the ratio of ccnoil to shortening/butter I am trying to fix. have you ever tried this? I did make one batch and it actually turned out very yummy. I also added some ground flax seed to the cookies. Kids don’t have a clue.
That’s great that your kids didn’t have a clue! I haven’t ever done coconut oil in cookies. I would like to though and you’ve got me intrigued. I can’t advise you more than you already know. What ratio did you use successfully? If it were me I would try exclusively coconut oil and if it didn’t work, lessen it until the cookies were good. I have a feeling, based on what others have said, that you should be able to use coconut oil exclusively. But I really don’t know for sure. Please do let me know. I am curious. Love, Wardeh
Hello Wardeh,
I just discovered your site through a search for a neck wrap pattern. I am anxious to try your idea.
I do have a question though. I am the only one in the family (or thus far) who seems to have a gluten intolerance. I can eat it but if I have too much I break out in a rash mostly on my face/scalp. I seem to be able to tolerate alternate grains esp. Spelt which is my mainstay. I am curious about your use of Sorghum Flour??? Where to do you get it and why do you feel it’s better than other grains such as rice or oat?? I am also using some Barley flour (I grind the grain fresh) but have not used much buckwheat yet either.
I don’t believe sorghum flour is nutritionally superior, but I like it because it is milder in flavor than rice. I don’t like baked goods that taste like rice when I’m done. I really do like oat flour and would use it, except that my daughter can’t tolerate oats, either. There is something in oats that is similar to gluten. (I’m sorry I can’t be more specific, I only know that she gets sick from it.) I get the sorghum flour from the health food store or from Azure. From Azure, I usually get the whole grain and grind it myself. But they’ve been out lately, so I have been buying the flour from the HFS. Now the barley flour, I would like to use that, too, but that is one of the gluten-grains and my daughter seems to be sensitive to all of them. It is really too bad because they are nice alternatives to wheat. You are blessed that you can use those nice flours.
Also, why do you use Grapeseed oil rather than Olive or Coconut Oil?? I have never used the Grapeseed at all and haven’t used the coconut much. If we are not allergic to Dairy can I use organic butter for some or all of the fat that you have in your recipes???
I have been using the grapeseed oil for a few years. It is similar in composition of fats to olive oil, yet it has a higher smoke point and a milder flavor. This makes it wonderful for baked goods. We use much olive oil raw. And I have used coconut a little and would like to use it more but haven’t switched over very much yet. Old habits, you know…
Love the sushi you made too, I have made it myself in a similar way and love to put raw carrot and avacado in the center. I also prefer to put the rice on the outside and roll it up with the Nori in the center. It seems to make the Nori softer and less “fishy” tasting to me.
That’s interesting!
I also love the Friday Bucks idea, my girls are 6 & 8 so they may be a bit young for that but I can see great application in the future.
Thanks for ALL of the great ideas you are posting up. I look forward to checking it every week. Cherie
I hope to see you again, Cheri. Thanks for visiting. Love, Wardeh
Hy i was looking at your gluten free cooking chart and you have oats listed,which contain gluten. Celiacs read this and they will assume oats have no gluten,please be more responsible when placing info on a public website,it could have a disasterous consequence
Monica, I really appreciate you pointing this out. I have corrected the error. Thanks so much! ~Wardeh
Wardeh,
I can’t believe I found you! I’ve missed your sweet spirit and could just hear your voice as I read your comments. Your beautiful kids are growing! I thought you were still in Selma, yet it sounds like you are happily tucked away elsewhere. I am researching gluten free diets for Madeleine (although would probably benefit us all) I’d love to talk with you more, can you send me an email?
Love,
Jennifer
Hi, Jennifer! I am so happy you found me. I will definitely send you an email. Love, Wardeh
Just wanted to tell you that after 2 months, your soap holds up well. It’s good soap. Thanks!
I’m so glad! I want to tell you what happened to me shortly after I got your salve. I got a bad burn on my hand from the oven and I put your salve on it immediately and kept some on through the night. By the morning, the burn didn’t bother me one bit. Usually a burn like that would bother me for a couple days. So, thank YOU! Love, Wardeh
Hi. I’ve been looking through your recipes and am very impressed. I’m very interested in nutrition, but everyone seems to have a different opinion. From what I have seen, your views (by what you put in your recipes) seem to be the same as mine. But you also seem to know more than I do, so I’d like to ask a few questions:
1. Is sea salt really better for you?
2. Is extra virgin olive oil really good for you, or is it just not as bad for you as other oils?
3. Where do you get raw honey, and what makes it raw?
Anyway, I’ll search your blog more often, but I’m afraid my questions will get lost in your blog, and I won’t be able to find them again…can you email me?
Thanks,
Erin
Hi, Erin! I know what you mean about everyone having a different opinion.
Basically, we believe that one should eat the foods God made, as unaltered as possible, following the health guidelines in the Old Testament and avoiding foods one knows to be allergens.
As for your questions, I may not have technical answers but here is what I know:
1) Sea salt is better for you normal table salt, certainly. It is less processed and contains vital minerals from the sea. There are different versions of sea salt. A good brand that is the least processed would be Real Salt. It can be pricey but you can purchase in bulk. It is available in fine to coarse grinds.
2) EVOO is good for you. Every body needs fat and this is considered a good fat. As with any food, eat in moderation. The extra virgin means the oil comes from the first pressing of the olives, which is richest in flavor and nutrients. You want to look for cold-pressed, also, which means that neither heat nor chemicals were used to extract the oil. More on olive oil from World’s Healthiest Foods.
3) Raw honey is honey that hasn’t been heated or processed. It can have been somewhat filtered, to remove large debris. But in general, it is unaltered. More on honey from World’s Healthiest Foods.
I will email you! ~Wardeh
Hi Wardeh,
Thank you for your wonderful website and recipes. Your links are very helpful. I am wondering how big of a difference it makes to grind your own grain. I am currently buying bagged whole wheat and white wheat flour and using it in your recipes. Unfortunately, I can’t easily find all of the different types of flour that you use. Is it important to use freshly ground grain? Do you know of a source to buy used grain mills?
Thank you,
Melinda
Hi, Melinda! It does make a difference to grind your own grain. Flours are most nutritious when used fresh ground. They lose nutrition even during the first 24 hours. You will be able to find flours already ground at a health food store. If it is a good store with good turnover the flours won’t be as good as fresh, but still good to use. The thing is you have to do the best you can. I don’t know of a source for used grain mills, but would recommend you advertise on craigslist or in your local free shopper that you are looking for one. If you would like to buy used, I recommend either the Vita-Mix with dry container or a grain mill from Windy Hill Kitchen. Please let me know if I can help you any further. Love, Wardeh
Hello ~
It sounds as though you are B U S Y (but not crazy =) It never ceases to amaze me how God does indeed carry us through. You will look back after Christmas, in awe, at how God brought it all together.
I am wondering if you have a great recipe for cinnamon rolls that are gluten-free, egg-free, and dairy-free? My daughter, who has food intolerances to all those foods, would love to have cinnamon rolls for Christmas and I am at a loss. I tried to whip something up a couple years ago and it wasn’t impressive. I have enjoyed many of your recipes, I hoped you might have an idea for this.
I will keep you in my prayers that everything comes together in completion!
Many blessings,
Cammie Grace
Hi, Cammie! I do not have a recipe for cinnamon rolls. I am not to the point of making good bread that is gluten-free. I wish I could help you. I will keep my eye out, though, and if I find anything, I’ll forward it on to you.
Have a wonderful Christmas! Love, Wardeh
Hi Wardeh, I came across your website in my search for information about grinding gluten-free grains in my soon-to-arrive grinder. I use a lot of expensive potato starch flour and tapioca starch; I would love to reduce the expenses of these products by avoiding them, grinding my own, or using real potatoes/starch (I grow my own potatoes). Or maybe I need recipes that do not call for these ingreds. I have some changes or experimentation ahead of me, but I’d love to learn from someone who has already figured some of this out. Any ideas? I will peruse more of your website too.
Hi, Ilene! How wonderful that you’re about to get a grinder! You’ll be able to buy tapioca in bulk and grind it yourself. I do not know about potato starch. I wish I could tell you that I have the bread issue figured out, but I haven’t. I have been resisting following the recipes I see out there that call for large quantities of potato, tapioca and/or corn starches and very little of the whole grains I love. I don’t see those breads as being very nutritious. Perhaps I am wrong on this. In any case, bread has been much on my mind lately and I would like to do more experimentation with whole-grain gluten-free breads. I’m sorry I can’t help you — perhaps you will be able to help me pretty soon?
Meanwhile, I think I can provide some information for you regarding the mysterious gluten in oats that you mentioned in your Dec post to Cherie. Here is my understanding–oats do not innately have gluten in them. But oats are on the gluten list because they are almost always rotated with wheat in the fields, and the oats are contaminated with wheat that comes up from the past season. You can buy gluten-free oats now that are celiac approved–they are not grown in rotation with wheat or any glutenous grain. Yah! Check out this source and more information– http://www.glutenfreeoats.com. My natural food store now sells small boxes of them too. I hope this information is useful to you.
regards,
ilene
I appreciate this information on the oat issue. I have heard of the gluten-free oats. I am very confused on the contamination issue, though. I have read just what you stated (although you were more specific) and I also have read that they have their own form of gluten. Apparently, someone needs to set the record straight — perhaps it will be you?
I will look for the gf oats in my HFS. It would be wonderful if they would work for my daughter.
Thanks for visiting and I hope to see you again! Love, Wardeh