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  • 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.

  • Related Articles

    Jefferson Adams
    Sweet apples and sophisticated spices amplify this otherwise unassuming version of carrot soup. This soup is an excellent way to offer your family or guests the nutritional benefits of fruits and vegetables in one pot. Including the fresh apple creates another layer of texture and complements the freshness of the apples in the soup. Whether you’re using it as a starter to your meal, or enjoying a large bowl to yourself while curled up during these chilling winter months, this soup is satisfying without being overbearing.
    Ingredients:
    1½ pounds peeled and diced carrots
    1 Fuji or Braburn apple peeled and diced, divided
    1½ teaspoons freshly grated ginger
    1 medium diced white onion
    ½ cup apple juice
    3½ cups chicken broth
    2 tablespoons olive oil
    ¼ teaspoon ground nutmeg
    ¼ teaspoon allspice
    ¼ teaspoon salt
    ½ teaspoon pepper
    Chopped mint for garnish
    Preparation:
    Heat olive oil in a large saucepan over medium heat. Sauté onions until they begin to sweat and are translucent, about 2 minutes.
    Add chicken broth, ¾ cup apple, ginger, diced carrot. Stir and bring to a boil. Cover, reduce heat and allow to simmer 20-30 minutes, or until carrots are tender when pierced.
    Puree soup in batches in the blender and return to pan. Add apple juice and spices and reheat on low-medium heat. Season with salt and pepper.
    Mix remaining apple with mint in a bowl. Ladle soup into serving bowls and garnish with apple-mint mixture.


    Jefferson Adams
    Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce.
    Ingredients:
    1 12-ounce jar peach preserves, or your own
    1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free
    2 teaspoons fresh lime juice
    1 tablespoon fresh chopped mint
    Preparation:
    Combine preserves, chili sauce and lime juice in a medium bowl.  Stir in chopped mint.
    Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.


    Jefferson Adams
    In my house, summertime means fresh vegetables and great salads. Salads are a quick and easy way to add splash to just about any meal, and to add extra nutrients to your diet. They are packed with fiber, vitamins and minerals, and can brighten your palate, along with your meal.
    Here's an easy recipe for one of my favorite, delicious summertime salads. It is quick, easy and very flexible. It can be made as is, or adapted to your favorite vegetables, or to what you have on hand. However you make it, it's sure to help keep you and your guests happy and healthy and smiling all summer long.
    Ingredients:
    Red leaf or green leaf lettuce Heirloom tomato wedges Organic carrot, shredded Red bell peppers, sliced thin Avocado, peeled and sliced Sunflower seeds, roasted Cucumber, peeled and sliced Cilantro, in small sprigs (as desired) Directions:
    Rinse lettuce and pat dry with a paper towel or spin it in a salad spinner.
    Tear lettuce into pieces of desired size and toss into a large salad bowl or individual serving bowls.
    Place desired quantities of other fresh ingredients into the bowl(s). Top with sunflower seeds. I've found that adding some cilantro sprigs to my salad really makes it pop with flavor. If you don't like cilantro, feel free to skip it.
    In fact, you can feel free to add and subtract any ingredients at will. Add your favorites, or skip what you don't like. This particular salad offers numerous variations, all delicious.
    Serve with honey-mustard dressing on the side.
    Honey-Mustard Vinaigrette Salad Dressing
    Ingredients:
    1 cup olive oil 1 clove garlic, peeled & sliced in half 1 tablespoon dijon mustard 1 tablespoon honey 3 tablespoons white wine vinegar salt pepper Directions:
    Rub the sides of a bowl with garlic, then discard. In the bowl whisk together mustard, honey and vinegar. Slowly whisk in the olive oil. Season with salt and pepper. Scale recipe as needed.

    Jefferson Adams
    In this easy summertime salad, sweet and tangy balsamic glaze balances nicely with juicy watermelon, pungent feta, slightly bitter arugala to deliver a delicious salad with an air of sophistication.
    Ingredients:
    8 ounces baby arugula 10 cups seedless watermelon chunks ½ cup sliced red onion 8 ounces feta cheese, crumbled ½ cup chopped cilantro, as desired 2 tablespoons balsamic vinaigrette Directions:
    Arrange arugula over large platter.
    Scatter watermelon, and top onion slices, crumbled feta, and cilantro as desired.
    Drizzle with balsamic glaze and sprinkle with pepper.
    Serve immediately.

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