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    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

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    Jefferson Adams
    This is one of my favorite desserts to make; it’s so fun to cook and serve. The sauce becomes incredibly aromatic as it cooks down. As simple, yet exotic desserts go, it’s a perfect way to top off a meal with flair. I usually poach peaches or pears in wine, but the rosemary in this recipe does something magical with the peach, I didn’t want to hide it behind the wine.
    Ingredients:
    2 pounds firm, ripe peaches
    ½ cup sugar
    ¼ cup water
    2 tablespoons honey
    2 strips lemon rind
    2 tablespoon lemon juice
    2 sprigs fresh rosemary
    Directions:
    Cut unpeeled peaches into 1-inch slices and sprinkle with 1 tablespoon of lemon juice.
    In a large saucepan, heat sugar, water, honey and remaining lemon juice over low-medium heat. Simmer until sugar dissolves completely. Add rosemary sprigs and lemon rinds and continue to simmer for 5-7 minutes, sauce will thicken. Add peach slices and cook until just tender, no more than 5 minutes.
    Remove from heat and discard rosemary and lemon pieces. Serve peaches slices over vanilla ice cream or yogurt and drizzle with sauce.


    Jefferson Adams
    Fruit soups offer an easy way to bring a splash of excitement into your summer meals. This light, refreshing strawberry soup is spiced with just a hint of cardamom, that makes for an exotic appetizer or a snack that you and your guests are sure to love.
    Ingredients:
    2 pints strawberries
    2 cups plain yogurt or creme fraiche
    1/2 cup orange juice
    1 teaspoon lemon juice
    1 squeeze of lime
    1/2 cup white sugar
    1/2 cup water
    1/8 teaspoon ground cardamom
    Fresh mint sprigs for garnish
    Directions:
    In a blender, combine the strawberries, yogurt or creme fraiche, orange, lemon and lime juice, sugar, water and cardamom.
    Blend until well smooth. Chill and serve with mint sprigs as garnish.


    Amie  Valpone
    Cucumber Mint Juice (Gluten-Free)
    This recipe is makes a wonderful summer drink for the kids, or for a pool party!Gluten-Free and Vegan

    Ingredients: 2 large English cucumbers 1 head of Romaine lettuce Juice of 1 fresh lemon 1 cup fresh watercress 1/4 cup fresh mint leaves 1 inch slice of fresh ginger Pinch of cayenne pepper 2 Tbsp. ground flax seeds, for serving Instructions: In a juicer, juice all ingredients except flax seeds into a tall glass. Top with 2 Tbsp. of ground flax seeds. Serve immediately.

    Scott Adams
    Celiac.com 07/15/2014 - The heat of summer begs for something cool and refreshing. Having something familiar, yet a little off-beat can help too. This recipe delivers a tasty, thirst-quenching strawberry lemonade with a dash of mint. It's the perfect thing on a hot day.
    Ingredients:
    1 bunch of fresh mint 1½ quarts fresh cool water 2 pints fresh strawberries, washed and hulled 1 pint fresh lemon juice (about 12-15 lemons) 1 cup sugar, to taste Directions:
    Put water in a pitcher or container and add sugar. Allow sugar to dissolve, stirring as needed
    Place strawberries and lemon juice into a blender and blend well.
    Add more or less strawberries as desired. Sweeten or dilute as needed.
    Muddle sprigs of mint into tall glasses, and add ice and lemonade. Serve cold.

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