Celiac in the UK

I've decided to spend my Spring Semester of 2008 studyingat Middlesex University in London, England. That is of course if I get into the program. If i don't....I can't be held responsible for what may happen ; )

Like the good little student I am, I did a little research on celiac disease and gluten-free stuff in London. I found this site
http://www.coeliac.co.uk/ (i'm not embedding because my hyperlinks don't seem to be working properly...). Like a true Brit there is an extra letter in celiac and everything. Then again, maybe it's just us Americans who are lazy and took out that little "o". Edit: As it turns out, cOeliac is a completely legitimate way to spell it in both America and England. Apparently I'm just oh so uncouth and uncultured. According to the website, if you have gluten sensitivity in anyway you gotta get a prescription for gluten-free foods.










Basically it seems that England treats gluten sensitivites/Celiac disease like an actual disease. The subheading on the website even says "The charity for people with coeliac disease and dermatitis herpetiformis. ok I have NO idea what that last thing is but it has the word "herpe(s)" in it. They offer a "fundraising" section, where people can raise money to help those with celiacs. I gotta research this more so I can get the full benefit of a prescription for GF foods while in England.

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Todays Recipe

Avocado, Shrimp & Mango Tostadas









recipe courtesy of Glutenfreeda.com


Ingredients:

1 Tablespoon unsalted butter
1 garlic clove, minced
3/4 pound medium shrimp, shelled and deveined
6 Tablespoons fresh lime juice
1 mango, peeled and diced
1 avocado, peeled and diced
1 jalapeno pepper, seeded and minced
1/3 cup chives, finely chopped
4 corn tortillas
1 can black beans
1/4 cup gf chicken broth
2 cups romain lettuce, torn into bite size pieces
1/2 cup gf sour cream


Directions
Preheat oven to 400 degrees F. In a small bowl, roughly mash beans - leave some whole. Add chicken stock, stir to blend. Microwave on high for about a minute or until hot. In a medium skillet, melt butter over medium-high heat. Add garlic; saute for 30 seconds. Add shrimp and saute for 2 minutes or until pink and opaque. Remove from pan and place in a medium bowl. Let cool for a couple of minutes. Place tortillas on a cookie sheet and bake in the oven at 400 degrees for about 8 minutes, turning halfway through, or until crisp. Meanwhile, prepare mango, avocado, jalapeño pepper and chives. Add to shrimp. Toss with lime juice. Adjust seasonings to taste with salt and freshly ground black pepper. To assemble, place tortilla on plate, top with black beans, followed by romaine lettuce, shrimp mixture, and a dollop of sour cream.
Serves 4

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I've slowly become addicted to corn tortilla chips. This is no bueno.