• About Me

    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.

  • Popular Contributors

  • Related Articles

    Jefferson Adams
    This salsa works well to highlight a variety of seafood. It goes great with cod, swordfish, and tuna steaks, and can also goes well with tilapia, trout, or just about any mild-tasting fish. I always try to take advantage of finding great mangoes during their off-season. When I do,  I often make extra salsa. Fresh salsa won’t keep for much more than a day, but it rarely lasts that long in my kitchen.
    This dish bursts with the flavors of summer anytime of the year. Refreshing and easy to prepare, a splash of this simple salsa is all you need to compliment a great piece of fish. However, go easy, and don't overdo it, or the fish can get lost.
    Ingredients:
    4 halibut fillets, about 6 ounces each
    1 mango, peeled and chopped
    1 cup cherry tomatoes, chopped
    1 small jalapeño, seeded and diced
    ½ teaspoon lemon zest
    Juice from half a lemon
    2 tablespoons chopped cilantro
    1 teaspoon coriander
    1½ teaspoon salt, plus more to taste
    1½ teaspoon pepper, plus more to taste
    Vegetable oil, for brushing
    Preparation:
    In a medium bowl, combine mango, tomatoes, jalapeño, cilantro, and lemon zest. Drizzle with lemon juice and mix to combine. Season with salt and pepper if desired. Cover and chill while fish is prepared.
    Preheat broiler and pat dry halibut. Stir together 1½ teaspoon each salt and pepper with coriander in a small bowl. Sprinkle fish on all sides with seasoning. Arrange halibut on a greased broiler pan and cook for 3-4 minutes per side, until the center is opaque.
    Top fillets with salsa and serve any remaining salsa on the side.


    Jefferson Adams
    Tasty Pico de Gallo Salsa (Gluten-Free)
    It's hard to love Mexican food without loving salsa. For me, pico de gallo always tops the list of my many salsa favorites. In spring and summer, when tomatoes are in season, I like to whip up a batch of fresh pico de gallo and dive into a bowl of tortilla chips as I prepare my favorite Mexican dishes. This recipe will deliver a tasty pico de gallo that will have your stomach smiling, and your taste-buds yelling arriba!
    Ingredients:
    6 roma tomatoes, diced
    ½ red onion, finely chopped
    ½ cup chopped fresh cilantro
    ½ jalapeño pepper, seeded and minced
    1 clove garlic, minced
    1 pinch garlic powder
    1 pinch ground cumin
    Juice from one lime
    salt and ground black pepper to taste
    Directions:
    In a mixing bowl, combine the tomatoes, onion, cilantro, jalapeño pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper, and stir until mixed.
    Place in a refrigerator for a few hours before serving.

    Jefferson Adams
    This easy-to-make recipe combines tomatoes, black beans, corn and spices to deliver a sure to please salsa that makes a welcome addition to any game day potluck or friendly gathering.
    Ingredients:
    2 cans (14-1/2 ounces each) diced tomatoes 2 large tomatoes, chopped 1 cups frozen corn, thawed 1 can (15 ounces) black beans, rinsed and drained 1 medium sweet onion, finely chopped ¼ cup lime juice ¼ cup fresh cilantro, minced 2 tablespoons cider vinegar 2 tablespoons gluten-free hot pepper sauce 1 garlic clove, minced 2 teaspoons ground cumin 2 teaspoons coriander seeds, crushed 1 teaspoon kosher salt 1 teaspoon coarsely ground pepper 1-2 jalapeño peppers, diced. optional Directions:
    Place an undrained can of tomatoes in a large bowl; drain the remaining can and add to the bowl.
    Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper sauce, garlic and seasonings. Stir in jalapeño, as desired.
    Cover and refrigerate until serving. Serve with tortilla chips.

    Jefferson Adams
    Celiac.com 08/02/2016 - Fresh salsa may be king of summer snacking, but roasted salsa is definitely the queen. After the sun goes down, this roasted salsa will be sure to have hungry snackers smiling.
    Ingredients:
    4 vine-ripened tomatoes, quartered 2 ripe tomatillos 1 large yellow onion, cut into wedges 6 garlic cloves, peeled 1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa) 2 teaspoons salt 1 teaspoon cumin ¼ cup cilantro leaves ¼ cup vegetable oil 1 tablespoon fresh lime juice, from one lime, plus more if needed Directions:
    Lightly oil a large cast iron skillet, and heat to medium high.
    Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler.
    Transfer the softened and charred vegetables and pan juices to a food processor.
    Add one Serrano pepper here, and add others as desired after tasting.
    Add the salt and cumin and pulse until just slightly chunky.
    Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped.
    Adjust seasoning with salt and more lime juice, as desired.
    Serve warm or at room temperature.