Tastebud Satisfaction: Glutino Gluten Free Lemon Wafer Cookies

Sometimes, quality of life includes a shot of lemon zing wrapped in delicate clouds of wafer.

Glutino Lemon Flavored Wafers are made in Israel, so you don’t get all the high fructose corn syrup or sucralose or any of the other fake sugars that I’ve been wary of since companies found it cheaper to use them (the fact that they show up in something like croutons only adds to my distrust, but I digress.)

These wafers aren’t exactly health-laden either, for all they’re gluten free; the ingredients start with sugar disguised as evaporated cane juice, so you know right off that this is an indulgence.

But what an indulgence! That awesome snap of lemon crispness is so refreshing, so satisfying, that you feel like you’ve eaten a full dessert when you’ve only had a couple bite-sized wafers.

Try ’em!

Klement’s Goes Gluten-Free


I don’t know how national Klement’s Sausage Co is, but if you’ve grown up in Milwaukee, it’s practically a birthright.

I grew up with them (so to speak) and even as a mostly-macrobiotic now, I still love a good hot dog or Polish sausage or brat every now and then. You know how you can grill them until they’re just crispy enough on the outside so that you feel your teeth break the casing, and the succulent flavor covers your tastebuds? Yeah. Good times.

Among the sausage love is the liverwurst love. Liverwurst on saltine crackers, liverwurst with a big slab of tomato on a sandwich…where was I? Oh yes: We noticed recently that their Milwaukee Liver Sausage had a new label, touting gluten-free and no MSG where you can’t miss it, but it wasn’t until this article in the Shepherd Express that we realized the change was a widespread healthy makeover.

How awesome is that? I can vouch that the liver sausage tasted really good. You sure won’t miss the MSG, or the annoying nitrates and nitrites. So good for Klement’s, and good for us!

RECIPE: Crispy Rice Treats

Rice Crispy Treats are a staple of classroom events, family get-togethers and office potlucks–at least in my area. You’ve got your sugar, your marshmallow and your snap, crackle and pop all pressed together into a portable square. What’s not to love?

A lot, if you’re gluten-free or following macrobiotics. We want our sweets too, doggone it! Fortunately, there’s a whole lot of us out there who want the same thing. Grab your sweet tooth and try the Hip Chick’s Crispy Rice Treats!

Ingredients (quantities may differ from the link above):

  • 1 cup brown rice syrup
  • 2/3 cup peanut butter (or almond, cashew, hazelnut)
  • Healthy dash umeboshi (plum) vinegar (try an Asian or organic food store)
  • Healthy dash vanilla (optional)
  • 3 cups crispy brown rice cereal
  • Cinnamon, nutmeg, raisins, roasted almonds, peanuts or cashews to taste (optional)


  1. In a medium pot over a medium flame, heat up the brown rice syrup, peanut butter, vinegar and your optional vanilla.
  2. Stir constantly until the mixture is smooth, thin, and bubbling a little at the edges. Turn off the heat.
  3. Pour cereal into the pot and blend well with a wooden spoon. A silicon spatula works quite well also. Add in your optional cinnamon, et al.
  4. Pour into an oiled pan (square if you want fat bars, rectangular if you want thin bars) and flatten with a wet spatula if needed.
  5. Let cool. Slice and serve.

My notes:

  • I put in more than a healthy dash of vanilla
  • I skip the cinnamon line to keep it simple
  • A pie server may be your friend when it comes time to pulling these sticky treats off the pan.
  • The Hip Chick’s Guide to Macrobiotics has saved my taste buds, stomach, reasoning and sanity. I highly recommend adding it to your cookbook and spiritual library.

Hall of Fame ingredients:

My beautiful syrupy peanut butter mix:

Incoming! The cereal has landed…

…and has been indoctrinated into the fold.

The toothsome result:

Tastebud Satisfaction: Amy’s Rice Macaroni with Cheeze


I know I said in an earlier post that rice macaroni’n’cheese, especially the gluten free, dairy free and soy free and caseinate-free kind, can taste like warmed-over pressed cardboard.

That was before I tried Amy’s Rice Macaroni with Dairy Free Cheeze. I just may be converted.

Every bit as good as the “regular” macaroni and dairy-free cheeze, this organic rice pasta dish, loaded with taste, cooked to a tender, creamy, piping-hot entree. That just-like-the-real-thing flavor is something Amy’s does extremely well with their mac’n’cheese.

The sodium’s a little high at 740 mg, but you know what, I enjoyed every bite. For the macrobiotic or vegan on the go, you could do far worse than have this for lunch!

Tastebud Satisfaction: Almond Dream–What a Dream!


I love squeaky clean health foods, but sometimes a girl needs to have chocolate in ice cream form without fear of lactose intolerant rumblings.

And I want that fake ice cream to taste like real ice cream: Creamy, rich, and chocolatey like it came from a solid chocolate cow.

Here we go: Almond Dream Chocolate Non-Dairy Frozen Dessert.

Yes to almonds.

Yes to soy.

Yes to evaporated cane juice; this isn’t purporting to be Mr. Squeaky Clean Health Food and I’m in treat mode right now.

And yes to that fabulously creamy, chocolate-cow taste that makes you want to scoop yourself just a little more.

This product is gluten free for those who need to worry about such things, and look at the bonus: “Delicious and creamy ALMOND DREAM™ has 50% more calcium than the leading brand and is an excellent source of antioxidants.”

Check out the whole non-dairy frozen treat product line, and their other products here.