GLUTEN ALERT (2)

gluten freeI was surprised to learn that a number of soy sauces contained gluten. It’s key to check on the bottle if it doesn’t contain gluten. When you’re eating outside, it can be tricky to ask the waiter… who probably doesn’t have a clue on what you’re talking about.

Life is so difficult sometimes… especially when one choses to remain healthy against the odds.

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Chestnut cake

ImageI buy quality food from local market as often as possible; therefore I try to never waste any food. In my previous Sabayon recipe I didn’t use the egg white. Now, with this delicious gluten free and dairy free chestnut dessert I make a good use of it.

Ingredients

  • 4 egg white
  • 3 tablespoon of unsweetened chestnut purée
  • ½ cup of brown sugar

Direction

  • In a large bowl whisk the egg whites with a pinch of salt until they form stiff peaks.
  • Add delicately the chestnut purée and the sugar to the egg whites and blend it delicately with a wooden spoon.
  • Bake the preparation into a preheated 350°F for 30 minutes.

That’s it!

It’s simple, quick and it enables me to use the white eggs I didn’t use for my Sabayon.

Enjoy !

 

Guacamole

Eliminating wheat fromImage my diet is one of the best things I’ve done in my life. But soon I realized I needed to increase my intake of healthy fats in order to satisfy my hunger and maintain my level of energy.

Avocados are an excellent source of healthy fats. I eat them almost every day. One of my favorite ways to eat them is as guacamole with organic black beans chips: Yummy…..

Ingredients

  • One mature avocado
  • Half onion
  • 1 lime
  • Tabasco
  • 1 tablespoon of sesame oil
  • Tabasco
  • Salt and pepper

Directions

  • Halve the avocado and scoop out the flesh into a bowl with a spoon.
  • With a fork, roughly mash the avocado (please don’t use a blender!). Then chop half of the onion and add it to the bowl. Add the lime juice, the sesame oil, salt, pepper and a few drops of Tabasco.

Enjoy and tell me if you liked the recipe.

Craving for wheat

food-cravingMy first two months without wheat were quite difficult. I experienced huge cravings for a piece of bread. I didn’t realize I was so dependent on this kind of food. I must have experienced what smokers or users must experience when they stop using.

But as I said in my previous post, the immediate feeling was so good that it motivated me to keep being a gluten free person. I lost, within three weeks, seven pounds even though I largely compensated wheat with sweet foods like chocolate and all kind of candies. Sweets helped me overcome cravings. After a couple of month the craving stopped and I reduced my consumption of sweets.

Now I feel great!

Einkorn spaghetti with Walnuts and Anchovies

spaguetti noixThis is a simple and healthy pasta recipe. It is simple and quick to make.

 Ingredients

  • 1/2 cup shelled walnuts (2 ounces)
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 4 anchovy fillets, coarsely chopped
  • 3/4 pound of spaghetti
  • 1/4 cup of minced flat-leaf parsley
  • freshly ground pepper

1. Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they’re beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.

2. In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.

3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.

4. When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley and pepper. Adding salt won’t be necessary as anchovy fillets are already salted.

Enjoy!

Einkorn flour

einkornwheat-300x185Einkorn is an ancient grain, and is known as the oldest variety of “wheat.”  Einkorn was first cultivated 5,000 to 10,000 years ago. It is classified as a “diploid” because it only has two sets of chromosomes. Modern wheat varieties are classified as “hexaploid,” having six sets of chromosomes, due to a long history of hybridization.

Since einkorn is such an ancient grain and the only known diploid classified variety of wheat still known to exist today, there has been considerable interest in the issue of gluten toxicity.

Einkorn does contain gluten, and so those desiring to avoid all gluten are not recommended to consume einkorn. But for me it seems that I can digest it. I don’t eat it every day but from time to time I indulge myself with some eikorn pasta, bread or even cakes. And it is very yummy.

It all began after a little blood test.

gluten menuIt all started with some itching at my lower back. A few weeks later I had additional itching on my right leg. It began to frighten me! What if all these red patches were to spread all over my body – err…

After a while I went to my dermatologist who diagnosed eczema. She gave me some chemical cream to put on the itching surface of my skin. So I put it for three weeks. The itching disappeared quite quickly soon after. But without surprise, it came back after a short while.

I went to see a homeopath who tackled the origin of this eczema. He gave me several homeopathic medications but none of them was efficient. Then he had the idea to look after some allergies by testing my blood.

This test is amazing, all the food is sorted by type and each food has a score from 0 to 100. Above 50 you are intolerant to the food. For me it was wheat.

From that moment, I began to check if the food I was about to eat contained flour. I realized that this ingredient was almost everywhere! And not only in cakes and breads. For example, a delicious dessert like a sabayon that is made with eggs contains flour…

Nevertheless I carried on without wheat, because as soon as I suppressed it from my diet, I felt immediately better. It is difficult to describe it. I’m not talking about the eczema, which disappeared very slowly. It is an overall sensation of lightness. It definitely worth a try.