Ricki Heller is the voice behind the popular food blog RickiHeller.com, which celebrates sugar-free, gluten-free, allergy-friendly whole foods through a low-glycemic, vegan lifestyle. With over 600 foolproof recipes, humorous anecdotes and comments from two chatty canines, the blog illustrates Ricki’s philosophy that “a healthy lifestyle CAN be sweet.” In 2011, Diet, Dessert and Dogs (the blog’s name then) was nominated for the SHAPE Magazine “Best Healthy Eating Blog” and as a “Best Healthy Cooking Blog” by The Kitchn in 2013.
Ricki’s latest cookbook, Naturally Sweet & Gluten-Free: 100 Allergy Friendly Vegan Desserts was published in September, 2013 and became an amazon best seller the day it was released. Her first book, Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar caught the eye of Ellen DeGeneres and is one of only three cookbooks recommended on DeGeneres’s website. Ricki has also written three anti-candida ebooks.
After being diagnosed with IBS (Irritable Bowel Syndrome), Ricki first began to change her eating habits and realized how much the food we eat influences or health. Later, after suffering from candida and following an anti-candida diet for more than 3 years, she determined to learn more about the healing power of foods and obtained her Registered Holistic Nutritionist designation.
These days, Ricki still shares her recipes through her blog, books, speaking engagements and by teaching cooking classes in the Toronto area. She is an Associate Editor for the hugely popular Simply Gluten-Free magazine, for which she writes a regular column. Her articles and recipes have also appeared in Clean Eating magazine, Living Without Magazine, Allergic Living magazine, Canadian Living Magazine, VegNews.com, The Huffington Post, The Globe and Mail, The Toronto Star, and others. She’s also a regular contributor to The Daily Digest (Attune Foods blog), The Balanced Platter and Fitalicious.com.
Ricki’s television appearances include Canada AM, CityTV’s Breakfast Television, as a featured guest on York Region Living, In the Know, and as a regular guest on Rogers’ daytime (York Region and Toronto). She was also a speaker at the inaugural Nourished conference in Chicago in 2012.
Ricki lives and works in Vaughan, Ontario, with one husband and two lab-border collie cross dogs.
Caryn Hartglass: Hello everybody! We’re back; I’m Caryn Hartglass, you’re listening to It’s All About Food here on November 26, and it’s holiday time! And I can’t wait to get home because I’m cookin’! I’m gonna be cooking up a storm; I love Thanksgiving, I love Thanksgiving foods and I am going to be making my favorites. What are some of my favorites? Oh! I just realized that I left off one favorite from my menu that I put together this morning and I’m going to have to add that in. But if you watch my Thanksgiving Celebration Feast food show, at responsibleeatingandliving.com I’m going to be making the cornbread and the cassoulet, which I love; cassoulet is a white bean French dish, only I’ve taken the things in it that I don’t really care for, like the variety of meats, and only left the good parts: The dijon mustard and the vegetables and the herb de provence and it’s a lovely dish. And we’re going to be making our new Thanksgiving Squash with Polenta Stuffing, which you can also see at responsibleeatingandliving.com. I’m going to whip up some pies: Pumpkin and Apple. I can’t wait to get home and start cooking, but not yet! Not until we talk with Ricki Heller about Naturally Sweet and Gluten-free, her new allergy-friendly vegan desserts cookbook. Ricki Heller is the voice behind the popular food blog rickiheller.com which celebrates sugar-free, gluten-free, allergy-friendly whole foods through a low-glycemic vegan lifestyle with over 600 fool-proof recipes, humorous anecdotes and comments from two chatty canines. The blog illustrates Ricki’s philosophy that a healthy lifestyle can be sweet! In 2011 Diet, Dessert and Dogs, the blog’s name then, was nominated for the Shape magazine “Best Healthy Eating Blog” and as “Best Healthy Cooking Blog” by Kitchen in 2013, and now we’re going to be talking about her latest cookbook, which was published in September, and became an Amazon bestseller the day it was released! So, let’s talk more about that. Ricki, welcome to It’s All About Food. How are you doing today?
Ricki Heller: Oh, fine. Thank you so much for that stellar introduction! Wow.
Caryn Hartglass: Well, that’s you! and there’s a lot more information about you that people can find, where?
Ricki Heller: I’m at Rickiheller.com, that’s my blog, and basically every form of social media just look for Ricki Heller.
Caryn Hartglass: You’re everywhere!
RIcki Heller: Yeah! All my pages, they’re called Ricki Heller.
Caryn Hartglass: Okay, very good.
Ricki Heller: I must say, your menu for Thanksgiving sounds amazing!
Caryn Hartglass: Well, it’s all gluten-free, or can be. I do use corn, cause I don’t have a problem with corn; I don’t have a problem with gluten either but I like to make things gluten-free; but I love these foods, and Thanksgiving for me, it’s an important holiday and I’ve kind of taken a backseat to Thanksgiving for a few years and I’m takin’ it back this year! I’m cookin’!
Ricki Heller: Good for you!
Caryn Hartglass: Okay, beautiful cookbook.
Ricki Heller: Thank you.
Caryn Hartglass: Beautiful pictures. We don’t always see beautiful color pictures, so many of them, in cookbooks these days because people are cutting costs and they didn’t seem to wanna cut costs for you, why is that?
Ricki Heller: Oh, well, I didn’t wanna cut costs; I worked with the photographer and I actually hired her, so we worked together and she’s a local Toronto photographer whose work I thought was just fantastic so I sought her out and asked her, and as it turns out this is her first cookbook.
Caryn Hartglass: Wow! Really?
RIcki Heller: So, really incredible photos and it was such a learning experience for me to work alongside her because we actually photographed the food in my kitchen where I do all of my blog photos and I basically cooked up the stuff that we were going to photograph that day and then we spent incredibly long days, I had no idea how long it takes to professionally set up and photograph food, but she was just a consummate professional and I just love her work I just think it’s fantastic. And as well Sellers has been known for many years as makers of beautiful coffee table books so they know what they’re doing, they really did, I think, just a stellar job, just gorgeous.
Caryn Hartglass: Right. Okay, so just briefly tell us your story about how you got to where you are today. Everybody loves the personal story.
Ricki Heller: Sure. Well, I’m a sweets addict, that’s how it all starts, every time I tell the story.
Caryn Hartglass: Sweets addict, yup.
Ricki Heller: I grew up in a home where there was always home-baked goods and my sisters – I have two sisters – we’re all kind of stuck on sweets, so that’s fine if you are able to do this in moderation but as I got older it just became an addiction! I mean really that’s the only way to put it, and I ended up being diagnosed with Candida-related complex or Candidas it’s called, which is an overgrowth of yeast in the body. The first time was in 1999 and I went on this very, very strict diet which is designed to eliminate excess yeast – kill off excess yeast so you can return your body to its normal equilibrium, and I did that for two years, everything was fine I went to nutrition school I was so fascinated by the process, loved it, I was just doing so well for about ten years. Then, I don’t know, I guess I was feeling too good! One holiday season I just was like “Oh, what the heck, I can have a piece of cake!” just a regular cake with flour and sugar, and that was kind of like somebody who hasn’t smoked for ten years and then smoked a pack of cigarettes in one night, and after about a year I just went back to my old ways! I was diagnosed again, but the second time it was really, really much more severe and I think I really learned my lesson the second time, so it took a lot longer to get under control, I had to be much more strict with the diet and I’ve basically come to accept that I will be on what I’m calling a maintenance form of this diet for the rest of my life; I will never eat white sugar again and I can say that with quite a bit of confidence because it’s just not worth it for me. So these recipes are the outgrowth of my learning how to cook and bake this way and not being willing to give up sweet treats!
Caryn Hartglass: I’m imagining the middle of “Gone With the Wind” the movie, it’s just before the intermission and Scarlett O’Hara digs up a dirty carrot from her torn-up old property and she says “As God is my witness, I will never go hungry again!” and I can see you going “As God is my witness, I will never eat white sugar again!”
Ricki Heller: Exactly. Yeah, it’s true; I tell this story, my best friend, when we were in our late 20s she quit smoking and she said “I will never have a cigarette again for as long as I live” and I remember being incredulous and saying “How do you know that? I couldn’t say that for sure” But you know what! When you’re in that situation you can say that for sure. So, yeah, I have no desire to ever eat white sugar again.
Caryn Hartglass: Well. life is a mystery and we’re all very, very similar in many, many ways but we are still unique and many people find that certain foods don’t work for them. And the beautiful thing is that this world is vast and full of variety and there are so many different wonderful foods out there that we can literally have our cake and eat it too, and you’ve put together a great book of treats and baked goods, that you can eat!
Ricki Heller: Yeah, exactly, it’s true. I have to say – for people who don’t know, the cover of the book it has a vanilla cupcake with chocolate buttercream frosting on it – so my purpose really with this book was to show people that you don’t have to give up your favorite foods just because you’ve given up certain ingredients and so a lot of the recipes are those classics that you’ll find in any kitchen except that they’ve been revamped so that they’re vegan, gluten-free, and no high glycemic sweeteners and most -I think all of the recipes in the book but one – of the recipes are corn-free and most are soy-free or can be soy-free, so you don’t have to really forfeit the foods that you love just because you can’t eat certain things.
Caryn Hartglass: Let’s talk about most people don’t know what’s in their food, how many times has everyone heard me say that…most people have no idea what’s in their food and most of the food that they buy that’s processed and packaged in their supermarket is filled with things that they can’t pronounce that they don’t know where it came from that’s man-made, not good for them and they don’t care, and that’s why we’re in this mess that we’re in with healthcare and chronic diseases. So people don’t know what’s in their food and they don’t care. Now, for those of us who want to feel good, and want to eat well and care, then we do a little education and we’re learning so many different things and one of the things that I love about gluten-free baking – not necessarily that wheat is this big bad evil, although some people absolutely cannot eat it – is that there are so many other wonderful products out there! Let’s live! Variety, the spice of life!
Ricki Heller: Oh, absolutely, and I have to say I really enjoy baking a lot more now that I’m baking gluten-free. Like most people in North America who bake from scratch, I thought that everything was made with all-purpose wheat flour; you can bake anything with that and all of the recipes I’d made up until that point were made with one flour all the time, whereas with gluten-free baking you have multiple flours and not only within each recipe but the choice is so vast and it depends on my mood, it depends on the specific recipe whether it’s something that I want to be delicate and light and fragile or whether it’s something I want to be dense and rustic and savory, the different flavors the different textures it’s just so much more interesting and I enjoy it so much more because it’s kind of a fun process now to decide on the flours and if I want to use an all-purpose flour I can but it’s just, there’s so much more variety, I find.
Caryn Hartglass: I agree. Now let’s talk about these all-purpose gluten-free flours. Now one of the things that irks me – maybe you too – is in some cookbooks today, a lot of vegan cookbooks and maybe some others, they give a nod here and there in a recipe saying “This recipe can be made gluten-free, just substitute all-purpose gluten-free flour” and I’m like screaming inside because it’s not fair; you can’t just substitute an all-purpose gluten-free flour in most recipes that use wheat and expect to get something good. Sometimes! But yeah, it’s not fair, and I don’t know why they do it because if somebody thought “Okay, I’m gonna make this recipe for somebody I care about who can’t have gluten and they make it and it’s a disaster, it just – ugh!
Ricki Heller: I’ve actually used my own all-purpose gluten-free mix in pretty much any recipe I’ve ever wanted to revamp and I’ve had success with it, so I don’t know if it depends on the mixture of flour in that particular but the whole notion of an all-purpose gluten-free flour mixture is that it should be able to be substituted one-for-one instead of wheat flour and if it isn’t it’s not a very well-constructed all-purpose mix in my opinion.
Caryn Hartglass: Well, for example I use Bob’s all-purpose gluten-free mix…
Ricki Heller Mm-hmm!
Caryn Hartglass: …but I don’t want to use it for everything. You mention this in the book, there are a variety of different flours and some of them have different grains in them, some of them have beans in them, some of them are nut-based, and the ones that have beans in them, I prefer for savory dishes. It’s hard – unless you’re putting in a lot of flavor and a lot of sweetener – it’s hard to mask that beany-ness
Ricki Heller: I have heard that from people! Mine does have garfava flour but I think it’s less than 25%, and I added that for a certain level of protein because when I designed my all-purpose mix I actually looked at the percentage of protein in all-purpose wheat flour and I wanted to match that so that the texture would be similar when it was baked but it’s not a huge amount and I certainly don’t notice and I’ve never had anyone that I’ve served baked goods to mention it, however when I was testing for the book I did have two out of the 29 testers who said they simply couldn’t tolerate bean flour in any amount, they could taste it no matter how small the amount so they actually went ahead and – one of them has her own mix that’s all grain-based and she used that all-purpose mix for all the recipes and they were fine…
Caryn Hartglass: Well good.
Ricki Heller: …so I’m with you on that, I don’t think you need – especially with gluten-free flours how they have so much choice – you don’t have to use a particular mix if that doesn’t appeal to you, there are always other options and I think they can work just as well. If I were doing something like a shortbread or a really light vanilla cake I probably would just combine flours on their own rather than use my all-purpose mix in that case just because of that issue of wanting it to have a particular flavor and a particular texture.
Caryn Hartglass: I use sorghum flour and I usually mix it with other things, but I love the taste of sorghum flour.
Ricki Heller: I like it too, yeah. My favorite is millet, I have to say. It’s, to me, the one that’s closest to wheat in terms of its neutrality and it’s light-colored, and so is sorghum though I guess but I find that millet, for me, as the major flour in any mix is usually my favorite.
Caryn Hartglass: Some of the things that scare people about gluten-free baking is they need to have more ingredients.
Ricki Heller: Mm-hmm. But not that many more.
Caryn Hartglass: I’m not afraid of it, I do it all the time, but I’ve heard it, even my partner Gary he’s like – when he sees me combining my starches with my flours – it just seems too complicated! But it isn’t.
Ricki Heller: Well, I think if you have a good recipe and you can follow it then that’s one way to avoid that complication, but I think that’s also why all-purpose gluten-free flours were developed in the first place, so that people wouldn’t have to go out and buy four different flours every time they want to bake something, but once you have the stock in your cupboard though, it’s there! It’s not any more difficult than pulling out your flour and sugar for your regular baking, I find.
Caryn Hartglass: Well, just like everything in life, we need to be organized, we need to plan, and when you’re cooking you need to organize and you need to plan. I don’t know what your refrigerator looks like, but I have – I love my refrigerator – and I have one shelf that is three glass jars deep, I think it’s three-by-five jars or something, they’re pretty big square-shaped jars and they’re filled with grains and flours, and I keep all my flours in there and it’s just whatever I want to make I just go in there and I have everything! And I have back-up in the freezer and I happen to use Amazon.com Subsribe and Save, I’m not promoting it but it’s just what I do and I queue up all my flours and I know I’m gonna get a case of whatever’s out and I always have everything. I have brown rice flour, sorghum flour, tapioca starch and potato starch, buckwheat flour. I haven’t used millet and I really need to because I love the grain millet, and I read in your book that I can make my own flour!
Ricki Heller: Yeah, really easy, I don’t even have a flour mill I just grind it in a coffee grinder.
Caryn Hartglass: Yeah, I’m gonna do that! Exciting.
Ricki Heller: And then that way too because flours can go rancid especially when they’re made from whole grains and they have the oils in them, they can go rancid pretty quickly so it’s great you store yours in the fridge and the freezer. When you’re making your own you can make only as much as you need at that time and so they’re much fresher too.
Caryn Hartglass: I do that with my oatmeal, I make my oatmeal flour and I do it with almonds and you mentioned doing that with almonds too.
Ricki Heller: Yeah, almonds, and you can do it with buckwheat, I had buckwheat pancakes this morning, just ground up some buckwheat, groats, it was great!
Caryn Hartglass: Yeah, I have to do that too! I get groats and I get flour but I haven’t tried grinding my own! I’m very excited.
Ricki Heller: We’re good foodies, yes, we get excited about these things.
Caryn Hartglass: Well, yeah, but personally I think this is the kind of thing we should be getting excited about and I was reading an article – I’m trying to catch up on my New York Times magazines, I’m a few weeks behind I hate to say, I hate when I get behind, but I’m catching up and that’s what holidays are for, catching up – but there was this one article about outsourcing in your personal life and focusing on the things that are important to you and in the long run it’s going to help you be successful in your career and you’ll make a lot of money and so they were talking about outsourcing in terms of getting people to clean your house and pick up stuff for you and make your food, and there was something – I was knee-jerking all over the place – because something about that I just didn’t like about that; I want people to find the time to make their own food I think it’s so important for their health and for their social well-being.
Ricki Heller: I agree, yeah, and for me anyway there’s something therapeutic about cooking and baking, I find.
Caryn Hartglass: Yes! It’s Zen!
Ricki Heller: Yeah!
Caryn Hartglass: Some people get stressed out about cooking and they just shouldn’t. They should become one.
Ricki Heller: Yeah, really, I mean what’s the worst thing that could happen? If it’s really bad? Well, give it to your dog.
Caryn Hartglass: Well, that’s the fun thing about it, you shouldn’t be afraid and if you have a recipe and it doesn’t come out the way you expect you can probably turn it into something else.
Ricki Heller: Yeah! There’s a – I don’t know if it’s a cliche – but it’s a common saying among chefs apparently that “There are no mistakes in cooking, just new recipes”
Caryn Hartglass: That’s right! And that’s happened many, many times.
Ricki Heller: To me, absolutely; but some of my favorite recipes were created that way!
Caryn Hartglass: Now, you don’t eat white sugar, or refined sugar or evaporated cane juice
Ricki Heller: Right, nothing from the sugar cane plant, although sucanat, which is sugar cane natural is a really healthful unrefined sweetener; for me it just simply triggers a reaction and I just can’t have it. Same thing with maple syrup I looove maple syrup, I mean I used to love maple syrup, but it’s very high on the glycemic index, like a 98 on the glycemic index and for my metabolism right now that’s just not something I can tolerate.
Caryn Hartglass: Yeah it’s fascinating and there’s a lot of research going on about our digestive system, there’s a lot of study about bacteria and what we have and what we don’t have and what we start with at birth and it’s just fascinating and we really don’t know anything and we’re at the tip of the iceberg, and we have a lot more to learn.
Ricki Heller: Yeah, and I know for me at this point I’ve learned enough about what happens to your body with Candida and I know my reactions to things. I’m still working at repopulating the good bacteria to the extent – and healing what they call leaky gut – so that my digestive system will be working as well as it can again and when that happens then it’s possible I may be able to tolerate some of those things again but for now I’m trying to just heal.
Caryn Hartglass: Yeah but the point is, sure it would be nice just because if someone had something that you wanted to try you could have it but you don’t need it and your life will be luscious and delicious even without using cane sugar or maple syrup.
Ricki Heller: Oh, absolutely. There are just so many things I eat anyway, I don’t feel as if I’m missing any of my favorite foods I have to say. I missed it a little in the summer because I use to really enjoy a good gin and tonic in the summer so I miss alcohol a bit but it’s not like I’m dreaming about wine every day or anything like that.
Caryn Hartglass: Yeah. Okay, so the beginning of your book there’s a lot of muffin recipes and I’ve always been a huge muffin fan and like decades ago I used to make muffins and I was really good at – like in fifteen minutes – putting all these different things together and I would have muffins, because there’s something easy I find about muffins once you get the hang of it and then I started making them gluten-free too and it’s great because the morning comes around and I think “Okay, what are we going to have for breakfast?” and it’s so empowering once you figure this out, folks – and get over the fear – that you can do this quickly, efficiently and easily and make something wonderful and different almost every day.
Ricki Heller: Yep.
Caryn Hartglass: And I’m always making new muffin creations based on whatever I have in the house but you have some very lovely ones here.
Ricki Heller: Well, thank you! And I even just this morning one of my favorite recipes, which in the book, is the single-serve high-protein pancakes, I’m a big fan of pancakes for breakfast and to me the pancakes are something that I can just whip together really quickly and easily but that recipe, it makes two pancakes and so it’s perfect for one person and it’s sort of infinitely adaptable because you do grind your own grains in the coffee grinder and I mix up the grains each time I make it so it’s a slightly different recipe and from start to finish I’m able to make it and sit down to eat within 10 minutes so it’s not anything that difficult or that complicated.
Caryn Hartglass: Yeah, it’s just practice and organization.
Ricki Heller: Yeah.
Caryn Hartglass: I’m looking at for this week sweet potato chocolate chip mini muffins.
Ricki Heller: Mmmm. Those are a favorite.
Caryn Hartglass: Now, you eat chocolate? Or you don’t eat much chocolate?
Ricki Heller: I do eat chocolate but when I eat chocolate I have to buy unsweetened and then I sweeten it myself.
Caryn Hartglass: Ohh, I see.
Ricki Heller: So that chocolate chip recipe I did give the readers the option to use chocolate chips because I know there aren’t that many people who can’t have any chocolate at all or any sugar at all so when I make them I use unsweetened carob chips and I have to say they kind of look the same and by the time you’re eating the flavors all together, you’re having a bite of this delicious muffin, you don’t even realize that it isn’t chocolate even though it’s carob and I like carob so if I have a recipe like the chocolate chip cookies, there’s a recipe in there for butterscotch oatmeal chocolate chip cookies, my friends who make them use dairy-free chocolate chips but I use the unsweetened carob chips and they’re just, they’re great like that too.
Caryn Hartglass: Hm! So you’re going to need to manufacture your own chocolate chips with a sweetener that works for you.
Ricki Heller: I think that the company that decides to create Stevia-sweetened chocolate chips is gonna hit the jackpot!
Caryn Hartglass: Now let’s talk about Stevia for a minute. I interviewed a few years ago Jim May, the founder of Sweetleaf Stevia, and I learned from him he calls it “Steh-via”.
Ricki Heller: I actually remember you telling me that actually now that you say it.
Caryn Hartglass: And I learned so much from that interview. I talk to different people every week and yet there are few interviews that just stay with me forever and that one fascinated me just in terms of what he went through to get this approved in this country and now how so many countries are jumping on the bandwagon and mixing their Stevia products with other things. I didn’t get to the back where you recommend, or do you? Where do you get yours from?
Ricki Heller: Well, my favorite brand is NuNaturals and I also really really like SweetLeaf, I’ve just started using theirs as well but here in Canada, New Naturals is not yet available but SweetLeaf is, so it’s great that we can now have all those wonderful flavors that they make, so those, and I think what I do talk about in the book is that you really should avoid the ones that are combinations or extracts like Truvia, PureVia I would not use those simply because they’re not true Stevia.
Caryn Hartglass: Right, and those are the ones that are getting more of the supermarket share because they’re associated with big conglomerates and corporations that have money and pull.
Ricki Heller: Yeah, and because they can patent that because it’s a combination of products, whereas you can’t patent a plant!
Caryn Hartglass. Ah, patents! Goddamn those patents.
Ricki Heller: So there’s more money in it obviously if you can patent it.
Caryn Hartglass: Was there a similar problem with Stevia being approved in Canada, like it was here in the United States?
Ricki Heller: Yeah, I mean, it’s still considered an herbal supplement here.
Caryn Hartglass: Wow!
Ricki Heller: So you can buy it freely, it’s in the health food stores, but they don’t market it as a sweetener.
Caryn Hartglass: That’s funny, now you sell and grow and make hemp products in Canada, but we can’t make them, we can’t grow hemp here.
Ricki Heller: Is that so?!
Caryn Hartglass: Yeah.
Ricki Heller: Oh my goodness! But you can sell it?
Caryn Hartglass: Well, we originally couldn’t do that either but a while back we were allowed to have hemp products but I believe we still can’t grow hemp.
Ricki Heller: Wow that is fascinating! Yeah because Manitoba out there one of the provinces out west is really big, they’re really quite well-know now for their hemp production.
Caryn Hartglass: Yeah, it’s a crazy world. Anyway, we just have about a minute left so what’s going on for you now, next Ricki Heller?
Ricki Heller: Well, I’ve already started working on the next one! The next book’s going to be a combination of savory and sweet and it’s going to run the gamut for more concentrating on Candida and what you can eat on that diet so that’s where I’m looking toward at this point.
Caryn Hartglass: Very good. I tend more toward savory. There was a transition point in my life where I lost my sweet tooth and it was a good thing.
Ricki Heller: Wow, how lucky!
Caryn Hartglass: I was actually on a raw food diet for a couple of years and during that time the whispers in my ear to have a cookie and things went away.
Ricki Heller: Isn’t that wonderful?!
Caryn Hartglass: Yeah, and now I drink a lot of green juice and most of the time I crave more savory than sweet which is, I’m happy about that.
Ricki Heller: I find that makes a huge difference; the more I eat greens the less I crave sweets.
Caryn Hartglass: Yeah! Something like that. Well, Ricki, have a great Thanksgiving!
Ricki Heller: You too!
Caryn Hartglass: I hope to see you sometime soon, and share some good naturally-sweet gluten-free bites, perhaps?
Ricki Heller: That would be wonderful! Next time I come to New York I’m lookin’ ya up.
Caryn Hartglass: Let’s do that. Okay, thank you for joining me today on It’s All About Food
Ricki Heller: Thank you so much.
Caryn Hartglass: Bye-bye.
Ricki Heller: Bye.
Caryn Hartglass: I’m Caryn Hartglass you’re listening to It’s All About Food. Have a really wonderful Thanksgiving holiday and Hanukkah if you celebrate it. Remember, save the oil for the lamp and bake those latkes, don’t fry ‘em, okay? And have a delicious week. Bye-bye.
Transcribed 1/13/2014 by Katie Mabry-Rairigh