That Time I Made Recipes from the Titanic Menus

Like every other girl from age 12 to 20, I spent the winter of 1997 pining over Jack Dawson and desperately wishing I’d been able to sail on the Titanic (minus the whole iceberg thing). I was into everything Titanic that year—the real passengers, the construction of the ship, the food, the fashion—if it was titanic related, I “asked jeeves” the hell out of it.  And when that video finally came out on VHS--don’t even get me started. I think my sisters and I wore it out in mere months (as well as our Titanic soundtrack). I especially loved the first half of the movie, and rarely watched the second, because there was always that brief, misguided hope that the ending would change. Alas, it didn’t, and eventually my heart did go on, as teenager hearts tend to do.

Then Titanic came out on 3D and I had to take advantage of seeing it in theaters again, if no other reason than to find an excuse to wear jellys and strawberry flavored lip gloss again.

Its kind of funny to watch that movie as an adult. Suddenly Jack looks less great boyfriend material, and more like a man who is dangerously impulsive, scarily obsessive, unemployed, and inclined to prostitutes… 

Harsh, I know. 

Age has made me jaded! Still a good movie though, in case you were wondering. And even as an adult, I still wished in a corner of my heart for a happy ending.

After all this time, I still find the Titanic fascinating. It has all the wonders of a great story—man versus nature, man tempting God, the wealthy versus the poor, luxury juxtaposed against destruction. So when I saw a Titanic cookbook on goodreads called Last Dinner On the Titanic: Menus and Recipes from the Great Liner, I knew it was something I had to read for my summer food reading list.

Now I’m not an expert chef by any means. I still manage to burn gluten-free toast every once in a while, even though I think I’m a decent cook. And although it was master chefs working on the Titanic, a lot of the recipes were easy enough for me to follow. So don’t let the extravagance of the Titanic turn you off from trying this cookbook—the second and third class menus have recipes that even beginners can achieve.

If you’re wanting to know what it must have felt like to dine on the Titanic, this book creates that experience for you. From descriptions to the formal wear, the layout of the dining rooms, and the food (oh man, that glorious food), reading this book feels like being a guest to dinner on the Titanic. But if that isn’t enough for you, the book has instructions on how to throwing your own Titanic dinner party (I would love to do this, but am WAY too lazy), or simply making your own Titanic themed meal (Bingo.).

So many recipes looked amazing, so it was a hard choice where to start, but like Rose’s mother said, “We’re women—our choices are never easy” (hardy har har).

(click the picture to go to the amazon listing if you want a copy!)

I ended up making a handful of the recipes, some turned out okay, but some were so good that even fancy Rose couldn’t turn up her nose to them. I’m not posting the recipes here, because I believe in supporting artists and encourage you to buy the book yourself. 

The unexpected favorite? Minted Pea Timbales. I NEVER would have come up with this combo (mint…plus peas???). But as Rose said, “It doesn’t make any sense. That’s why I trust it.” And it definitely worked.

The other recipe I really enjoyed was Vegetable Marrow Farci. This one was absolutely delicious, and I kind of love that they are “vegetable boats.” (No, the book doesn't call them boats. The book is much classier than I am...)

The Spring Asparagus Hollandaise was tasty as well, but I couldn't get the sauce right (very runny) and I followed the directions precisely, but oh well. I’d make this one again, but buy the hollandaise from the store (or try different instructions).

Lastly, I made the Roast Sirloin of Beef Forestiere. Although I did enjoy the gravy, I am definitely a plain steak kind of girl, and I didn't feel like the time I spent on this one was worth the outcome. Give me a grill over an oven for my steak any day. 

Overall, it was a really fun experience reading from the Titanic menus and impressing my spouse with Edwardian delicacies. I’m a history buff, so a history food fusion is something I’d love to try again. Any suggestions?

Here are the other books on my summer food reading list, feel free to read along!

Food Books on My Summer To-Read List:

(you're welcome to read with me!)

The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory by Carol J Adams

Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free by April Peveteaux

Good Enough to Eat by Stacey Ballis 

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by William Davis 

Gluten-Free Girl and the Chef by Shauna James Ahern, Daniel Ahern

Last Dinner on the Titanic: Menus and Recipes from the Great Liner by Rick Archbold

What To Do When Your Loved One Gets Glutened

Does someone you love have celiac? Then you are bound to come across this minor tragedy at some point—the infamous glutening. When someone you love says “I got glutened,” your reaction can say a lot about your relationship. You might be have this initial feeling...

But instead of reacting with confusion, or understandably, fear, please refer to this survival guide. Your special celiac will thank you for it.

1. Embrace the initial angst. 

You loved one will probably want to loudly, and with many swears, list off everything they’ve eaten that day, guessing what could or could not have contained secret gluten. Just nod and listen. Also, have a seat. This rant might take a while, but your silent participation is appreciated, trust me.

2. Prepare the heating pad. 

One of the most comforting thing to a rumbling tummy, or, you know, stomach issues on par with Mount Vesuvius, is heat. Get your special celiac tucked in to bed with a heating pad, a shit-ton of tums, and a glass of water.  Be prepared for a night in binge watching your favorite shows on Netflix (hey, there are worst ways to spend a Friday night!).

3. Get ready for a better tomorrow. 

Stock your favorite celiac’s kitchen with super-safe gluten-free foods. Eating gluten-free can often feel frustrating, limiting, and complicated. These feelings are most poignant after getting glutened, especially if the cause is unknown. Show them that you care about their health and happiness by making eating gluten-free seem a little bit easier. If you need some suggestions, here are my favorite intentionally gluten free foods. 

So, how do you take care of your special celiac when they get glutened?

Did I get glutened, or did my appendix just burst?

I rarely have a reaction to gluten (mostly because I’m pretty careful, but I'm also very lucky), but when I do get glutened, oh geez, watch out.

When that gluten hits...

Source: whatshouldwecallme.tumblr.com

First thought: Did I get glutened, or did my appendix just burst?

Second thought: Should I go to the hospital or wait to see if this is just a gluten thing?

Sucks getting glutened. It’s kind of like getting food poisoning, except your stomach hurts so bad you can even walk.

I was first glutened one summer about a year ago when I decided I was going to eat a eggroll, dammit, and no one could stop me!!!

Sidenote: No one could stop me because I was alone, where most of my bad decisions are made haha.

About six hours later I was laying on the ground, writhing in pain, facetiming with my spouse (who was on a business trip to Japan) trying to figure out if this is what getting glutened felt like, or if my intestines had somehow turned into a molten lead.

So last night I was pretty sure that I got glutened, and it wasn’t a medical emergency, but I couldn’t help but feel extremely frustrated. When the F did I get glutened? I hadn’t cheated (I’m rarely even tempted anymore),  I’d been making mostly my own food, and I’d been careful about what I ordered when I went out to eat. I know that I eat trace amounts of gluten all the time, because I do eat out a lot, and I never have a reaction. So what happened?

Now I’ve got a whole new crazy set of ideas running through my brain. Am I more sensitive to gluten now? Is there a kind of gluten I don’t know about that I ate? Are the labels lying? Do I need to be even more careful?

I drank a ton of water, settled into bed (because moving felt like absolute death), and put a heating pad on my belly. My spouse snuggled in with me and in the morning I started feeling better, but still not myself yet. But more than the physical pain, I’m worried about the mystery gluten, and will it strike again? 

Why Kale is Crucial to People with Celiac Disease

When I was first diagnosed with celiac disease, it was because my nurse practitioner (NP) was looking for an obscure tropical parasite that she suspected was ravaging my body. You can read more about that here. Unfortunately, the answer wasn’t as easy as a round of antibiotics. Instead I got a lifelong disease that would completely change my entire lifestyle. But in the process of figuring out my diagnosis, my NP ordered a full round of blood work. And what she found was scary.

Even though I looked like a healthy, strong 26 year old (ah—I was so young. C’e la vie!), my labs were completely out of whack. Especially my electrolytes. And the biggest red flag of all? My calcium was terribly low.

Pre-Colonoscopy Hospital Gown Selfie! In my defense, there's not a lot to do in a clinic waiting room but read curled-paged magazines and feel anxious. Sent this to my spouse with the caption "shit's going down."   

But why? I asked. You’d be hard pressed to find anyone in this world who loved ice cream and cheese more than me. How could my calcium be low?

Well, what some of you may know who have had the disease for a while, and what some of you new-bies or “just curious” readers might not know, is that celiac disease wreaks havoc on your intestines when you are eating gluten*. This causes massive damage to your intestinal villi which leads to nutritional deficiencies. In laymans terms: I could eat all the calcium I wanted, but my body wouldn’t absorb it.

Oddly enough, the year previous to my diagnosis I’d volunteered for a research study on bone density and received a bone scan. The head researcher ended up following up with me, and asked me if I had malabsorption problems. I said no, and he said I better start eating more foods with calcium. I think this was his polite way of saying I have old lady bird bones.

Sweet Chili-Lime Kale (recipe below)

Anyway, how does this all relate to kale? Well, like most greens, kale is gluten-free. It is also a nutritional powerhouse. Although kale is considered trendy, it’s for a very good reason. Kale has huge health benefits, and not just to people with celiac. But I would say, especially for people with celiac.

First of all, kale packs a huge punch when it comes to calcium, having a higher calcium content per calorie than even milk! This is great for us gluten-free foodies, because many of us have suffered from calcium deficiencies our whole lives without even knowing it. (My many broken bones throughout childhood should have been a hint though…)

One of the other labs that came back very low was iron. Now, this was also troubling to me. I was a vegetarian for three years at the end of high school and beginning of college and knew that I was having trouble finding enough iron rich foods for my diet. But by the time I was diagnosed with celiac disease, I was eating meat all the time. I’d actually become quite a whiz at the grill and was eating more ribeye than your average Texas cowboy. But I was still iron deficient.

Kale Garlic Superfood Stir-Fry (recipe below)

Well, kale has the answer there, too. Kale has more iron per calorie than your average steak! Although keep in mind that kale is low-calorie, so you need to eat a healthy amount.

Now, I know I’m not the only person with celiac who is deficient in calcium and iron. In fact, calcium and iron are two of the most common nutritional deficiencies in people with celiac disease.  And yet, there is a food that is high in both, AND has many other health benefits. How amazing is that?

And if I haven’t convinced you yet of the importance of kale for gluten-free girls and boys, here are a few more important facts about kale:

1) Kale is packed with fiber. Keep that colon clean, people!

2) Eating kale can help reduce your risk of cancer and heart disease**. Really, that should be reason enough to give it a try!

3) The Cleveland Clinic is calling Kale the “king of leafy greens” because kale is a powerhouse of nutrients. Not only is it full of calcium and iron, but also lutien, Vitamin C, and Vitamin A***

Convinced? Here are some recipes to get you started on your own conquest of kale!

Sweet Chili Kale

Lite Lime and Pinto Bean Salad

Berry Good For You Kale Juice

Kale Garlic Superfood Stir-Fry

Its Easy Being Green Juice

Recipes soon to come: Kale Chips and Turkey Kale Cabbage Stir-Fry

Recipes I Want to Try By Fellow Bloggers (outside links):

* SAVORY STUFFED SWEET POTATOES WITH WHITE BEANS AND KALE by Boy Meets Bowl

* CARROT-CORIANDER VINAIGRETTE OVER KALE by Gluten-Free Girl and the Chef

* GLUTEN FREE KALE QUICHE by Gluten is My Bitch

* KALE SALAD WITH QUINOA, TANGERINES, AND ROASTED ALMONDS by Gluten-Free Goddess

* ZUPPA TUOSCANA by The Girl Who Ate Everything

Cited Sources: 

*Mayo Clinic. http://www.mayoclinic.org/diseases-conditions/celiac-disease/basics/definition/CON-20030410

** Stanford Cancer Institute. http://cancer.stanford.edu/information/nutritionAndCancer/reduceRisk/

*** Cleveland Clinic http://www.clevelandclinicwellness.com/DailyDose/archive/2012/01/30/Daily-Wellness-Tip-1-30-12.aspx

On the Dangers of Telling Vegans You’re Eating Vegan

“I’m trying to eat more vegan,” I said. My friend looked at me, then at my sushi, then into my eyes, then to my sushi. The look of pure judgment. Hey, I’m not saying I didn’t deserve it.

“Trying,” I took another bite of raw flesh, maybe the most “un-vegan” thing I could do, as I told her about all the new recipes I’d been trying.

“Uh huh, uh huh, uh huh,” was her only response, her phone far more interesting than my stories. Because, after all, what vegan credibility did I have while devouring delicious, delicious meat?

(my niece modeling the look of pure contempt)

And that’s when I realized the danger of telling vegans I was trying to be more vegan.

Vegans are passionate. They are the go-balls-out believers of the conscientious food movement. They are disciplined, they are creative, and they are a tight knit group of devotees. And although all of these traits are great, they also produce a sort of clique that can be difficult to break into unless you show the same level of zealous.

Truth: anytime you tell someone who is fiercely passionate about a cause that you are going to half-ass it, I think there will be backlash. And maybe a little well-earned pomposity.

And for me, well, I’m just not disciplined enough to be a full-blown vegan. In fact, I have a startling confession: I’m a recovering vegetarian.

I spent three years in my late teens/early twenties completely meat-free, but one snowy afternoon a warm Chinese dumpling was ultimately my downfall. (Damn your greasy goodness!) 

I was a terrible vegetarian anyway. I used vegetarianism as an excuse to eat pasta and candy all day (this was before I found I had celiac, obvs). Nutrition was a non-issue, because I was completely uneducated on what my body needed. All I wanted was to save the animals and eat sweet, sweet candy. The fact that I’m not a diabetic is actually quite shocking (thank God for exercise and a young metabolism). But it’s not at all a surprise that I was constantly tired, often sick, and overall unhappy with how food affected my body. I also missed meat so much during  those three years that even my own cat was looking tasty. (Just kidding kitty! Although, with a little barbeque sauce…)

I know better now. I know my own limitations. I would love to be a vegan, but I accept myself for who I am. And who I am is not disciplined enough to be a vegan. I celebrate those who have the devotion and will-power to be completely animal-free, and I’m okay with never being able to join the club.

 

But that doesn’t mean that my heart isn’t in the right place. That doesn’t mean I’m not trying. I can do my best to reduce my earth footprint, save more of my furry friends, and be healthier by being “more vegan” without going all the way. And when I explain it to my vegan friends that way, they couldn’t be more supportive. They listen to my recipe ramblings, give me advice, and  bonus: now my cat can sleep soundly at night, too. 

Most Popular Recipes

Happy upcoming New Year everyone! I love starting a new year because it is a great time for reflection. When I was first diagnosed with celiacs, I thought it was a terrible thing, but I've learned to be grateful for it.

I never imagined myself being able to cook. 

Learning to cook and creating recipes has been a wonderful (and delicious) creative outlet for me. I've also really enjoyed making my recipe posts, re-creating and sharing other people's favorite recipes, and becoming a part of the gluten-free community. 

I've gotten fantastic feedback about my blog, and I've realized I need to organize my recipes differently on my site so people can find what they are looking for more easily. So that is my blogging New Years resolution. In the meantime, I want to share with all of you my five most popular recipes, by page views. In the next few days I'll post my top five personal favorite recipes! 

Wishing you happiness and health this New Year!

Most Popular Recipes on Celiac Sanctuary

1. Butternut Squash Macaroni and Cheese

2. My First Thanksgiving Turkey!

3. Italian Broccoli Slaw

4. Sweet and Tangy Texas Caviar

5. Steamed Lobster Tails