APPLE CIDER VINEGAR

Yes, I made my own.  This weekend I decanted my own apple cider vinegar.  It was simple to make although you need patience.

Ingredients.  2kg of crisp, sweet,  eating apples.  The kind that don't go mushy when you cook them (ask your green grocer). If you have apple trees, the windfalls would be perfect.   One cup of brown natural sugar and four litres of cold water.

Method.  You will need a big ceramic or glass jug to store the mix which could take some months depending on the temperature.  I cored the apples leaving the skin on, and cut into chunks (about quarter slices then cut the quarters into half, but you don't have to be precise, smallish chunks will do).  Then dissolve the sugar into about a cup of water and then add the dissolved sugar water to the mix.

Put everything into the jug you have chosen, put a tea towel on the top, and leave for as long as it takes.  In Queensland it may take 1 month because it is warm, but here, even in my kitchen, it took 3 months.

After about a month it will go a bit slimy.  It won't smell or fizz.  If it does you are on your way to apple cider, slow the process down by putting it in a cooler place.  After the second month I added half a cup of a previous batch of vinegar (you could use a bought cider vinegar, but make sure it is organic and all natural (no chemicals added).  If you have a warm kitchen, or live in a warm climate you may not need to add this.  I just did it to hurry the fermentation along.  Then just leave for as long as it takes.  As I said, mine took about 3 months in total.

Cider vinegar is so sensitive to temperature, that I cannot guarantee anything about this recipe.  It works for me, and if you just take things slowly I think it will work for you.  It is so satisfying when it does.  The next batch I am going to leave much longer and see if I can produce a balsamic style vinegar.  I will let you know.  It might take one year to get the desired result!

VIVA CHAPLIN

Took time away from the canvas today and visited Tylden Harvester for lunch.  Unfortunately Adam  had decided to close early, but that still left me heaps of time to have their fantastic Garlic Prawn Risotto (Gluten Free of course).  This is a stupendous dish.  The prawns are so fresh they explode with taste, and the risotto is not a boring rice mush.  Everything is what it is, and perfectly cooked.   The Harvester is getting a bigger and bigger GF menu, so if you like me are GF, go there.   We are having a discussion at the moment about the difference between salmon and ocean trout (whatever that is!).  They do have them in special packets at the supermarket, but they taste the same to me - they even look the same.  Are they the same.  What is "ocean trout"? Salmon?

Then because they were closing, I took myself off to Trentham, and had dessert at "Chaplins".  I had a great soy latte, and their GF chocolate slice.  I didn't intend to eat the whole thing, but it was gorgeous so I did.  The man at the next table congratulated me on finishing the chocolate mountain....  a bit of an exaggeration! (He was a bit luscious too, but obviously "occupied" with a woman who was having a hard time taking her eyes from him - I might be old, but I am not dead.  I notice these things - and luckily they are GF!).

By the way,  I met Amanda Millar at our local cafe Post Office.  Had a small chat with her and will catch up in the new year.  She is also PERSONA NON with the council because of her stand on food issues (she is the chairperson of the Diabetes Council or suchlike) so it should be a lively discussion when we do get together.

DECK THE HALLS

What a fantastic Christmas with all the GLUTEN FREE trimmings.  I actually cooked a small Christmas Dinner for friends - kangaroo roast (of course), and a chicken cooked with lemon and coriander, baked potatoes, peas and broadbeans from the garden, and a gorgeous herb salad also from the garden tossed with sesame oil and dried shalotts.  This was followed by a gluten free lime roulade (from the Providore in New Gisborne), together with fresh picked berries.  How is that?  I am learning.

I did plan to make gluten free mince pies, but I received some from kind students, so that is yet to be tested.  On Christmas night I had dinner with Debbie, Michael and JP.   Debbie made the beetroot based christmas cake I gave the recipe for a few blogs back, except she served it hot instead of Christmas Pud.  I have to say it was totally delicious served with ice-cream and tipsy cream.

And what is even better, I have not gained one ounce even after a few days of eating and drinking. Champers of course!  I am absolutely the same size as I was before all the festivities.  Pretty terrific, and the first time that has ever happened for me - it usually takes weeks of effort to recover.  Not now I am eating for me...Gluten Free Forever!!! 

ARE YOU "REALLY" GLUTEN INTOLERANT?

We have gone blithely along presuming we are GLUTEN INTOLERANT, but unless you have had a test (or even if one came back negative on the day), how can you tell?  There are some questions you might like to ask...

If you have any of the following symptoms, you may be gluten intolerant:

1. Digestive issues - gas, bloating, diarrhea and even constipation.  Consipation is particularly eveident in children who are gluten intolerant.

2. KERATOSIS PILARIS (www.mayoclinic.com/health/keratosis-pilaris/DS00769.  This is also known as "chicken skin" on the back of the arms (nothing to do with doing to many "crow" balances in yoga class!)  This tends to be as a result of fatty acid deficiency and Vitamin A deficiency secondary to fat-malabsorbtion caused by gluten damaging the gut..

3. Diagnosis of an autoimmune disease such as rheumatoid arthritis, colitis, lupus, Scleroderma or MS.

4. Fatigue, brain fog or feeling tired after eating a meal that contains gluten.

5.  I also had heart palpitations after eating gluten.  They took a while to subside, but now gone.

6.  Ditto tinnitus.  A welcome surprise.  It does come and go, but is getting less and less.  I am having days of quiteness now.

More than 55 diseases have been linked to gluten - the protein found in wheat, rye and barley.  It is estimated that 99% of the peope who have gluten intolerance or celiac disease are never diagnosed and as much as 15% of the population is Gluten intolerant.  Are you one of them?

AN INFLAMMATION FIGHTING TURMERIC SMOOTHIE..
If you have had undiagnosed gluten intolerance for year, for sure you have inflammation which the Chinese practitioners believe is at the centre of all disease.  Turmeric fights inflammation in a big way, and is being studied for its effects on cancers..  Here is a beautiful turmeric smoothie.

1 slice (or more) of paw-paw or mango
1 frozen banana
Half a cup of pure orange juice (unstrained)
half an inch of fresh turmeric or half a teaspoon of dried turmeric

Whizz in a high speed blender, put into a lovely glass (a martini glass gives a special feeling) add a dollop of real yoghurt and grate some fresh nutmeg over the top.  Perfect to kick start the day.

GF BEETROOT CHRISTMAS CAKE

With Christmas coming up I am looking around for cakes that don't taste like cardboard.  I think I have found one that is not quite christmas cake, but could double as one - and if you were nifty at adapting, you could use it as a pudding too, the beetroot give the cake a great deep colour, and keep it moist for longer.

When I did cheffing for my mum's restaurant (when she let me!), we used to cut christmas cake into biggish slices, fry the slices in butter laced with brandy which made a nice flambe, and served it with whipped real brandied cream.  It is easy, and tastes fantastic. A good idea if you are living alone, or you have christmas cake left overs.  This cake won't last long enough for that...... I suppose you could ice it.  GFMarzipan on top would be a festive addition, but it is just extra sugar, and do we need it? Probably not.

BEETROOT, RAISIN AND WALNUT  "CHRISTMAS" CAKE WITH BRANDY CREAM
Ingredients:
5 beetroots peeled and grated.  Enough to give 4 good cups.  If you can't get 5 beetroot, use a mix of carrot/zucchini and beetroot - it will be a paler cake however.
1 cup raisins (or mixed dried fruit),
185ml brandy or whisky
2 cups GF plain flour
3 tsp GF baking powder
2 lightly packed cups of a deep brown sugar (muscovado), plus extra for the cream
2 cups of roughly chopped walnuts - these are best, but you could use other nuts or a mix.
375 ml of olive oil - or a mix of coconut and olive oil which is what I prefer.
5 eggs
300ml thick cream (not that stuff with gelatine, thickeners and additives).

*Soak the raisins/dried fruit in the liquer overnight, or at the very least a couple of hours.
*Preheat the oven to 180C.  Grease and line a 21cm  springform pan.
*Mix together the flour baking powder and sugar in a large bowl.  Drain the raisins reserving a dessertspoon of the liquid then add to the dry ingredients together with the beetroot and walnuts.
*Melt the coconut oil and beat together the olive oil, coconut oil and eggs, add to the bowl and stir with a wooden spoon until  well combined.
*Spoon the mixure into the lined pan and bake on the middle shelf of the oven for approximately 2 hours or until a skewer inserted into the middle comes out clean (cover with foil or brown paper if the top is browning too quickly).  Allow to cool IN THE PAN.
*Whisk cream with the extra sugar and reserved liquer.
*Serve the cake warm or at room temp with the cream.

You will love this cake... even if it isn't Christmas.

NAVEL GAZING

I must admit to becoming jaded with all this instrospection about my GF status.  I know I am GF, you know I am GF, how much more can I say?  I make mistakes, I slip, I have fabulous days and so do you.  My days are like your days......

"OUCH" IT'S TRUE

As you know I have been GF for quite a few months now.  It has been a learning experinece, but just in case it was all "smoke and mirrors", I though I would test myself.  I was good, by gut was good.  The perfect test subject.  So, I ate about a tablespoon of a product I knew contained gluten to see what would happen.  Maybe I was kidding myself.

It didn't take long and the rumbling began what became two days of quite severe gut ache.    All the aches I called overwork of joints, sciatica, bloating, gas etc came back with a vengence, and has taken about a week to settle back down.  Am I going to test again - I don't think so.  It made me realise how many doctors had got it wrong.  I had been paying for their trips to Bali whilst I writhed in pain at home.  All because of Gluten.

GF CHOCOLATE BREAD CAKE (my grandma made a great version of this - without the egg - and it worked for her).

4 cups (1ltr) milk or coconut milk, 1 loaf of GF bread (the coles pre-mix is perfect), 100g of soft real butter, 35g (half a cup) of GF breadcrumbs, 5 (or so) eggs separated, 250g castor sugar, 200g GF melted chocolate or carob, 120g GF flour,  FOR THE SAUCE (optional):  2 oranges, 265g jar of Buderim ginger marmalade or jam, 100ml real cream.

Bring the milk to the boil and pour over the bread in a large bowl.  Stand for about and hour or more until fully absorbed.

Preheat oven to 180C.  Grease a 22cm springform cake pan.  Dust base and sides with breadcrumbs and shake out excess.

Beat yolks and sugar until thick and pale, gradually add melted butter beating contantly.  Beat into the bread mixture, chocolate and flour to combine.  (My grannie mushed up the bread with her hands to get all the lumps out,  before mixing it in with the other ingredients).  Beat egg whites to soft peaks and carefully fold into the batter.

Pour into the pan and dust with remaining breadcrumbs.  Bake for 40 minutes then reduce oven to 150C and bake for another 50 minutes or until the scewer comes out clean.  Cool in pan on a rack.

SAUCE:  Finely grate zest from 1 orange and squeeze the juice  of both oranges into a pan with marmadale or jam and cream.  Simmer for 15 minutes until rich and thick.  Serve the cake either drizzled with the sauce, or the sauce in a sauce boat on the side.  Indulge.

THE QUESTION OF "GF LUNCH"

Hugh Fearnley-Whittingstall woke me up to the wonders of the lunch-time salad.  Here are some ideas I jotted down from his program RIVER COTTAGE EVERYDAY.

FIRSTLY, skip the crackers and bread (except the LONGEVITY BREAD of course).

1.  CHOOSE A PROTEIN:  This can be leftovers.  Meat, fish, eggs.

2.  CHOOSE SOME BULK: Some lovely startch.  Cooked GF pasta, chick peas, beans, cooked potatoes, grilled or roast veggies or grains.  You could also use steamed or fresh grated vegetables (try finely chopped savoy cabbage with segmented mandarins, chopped herbs, tossed with rice vinegar and sesame seed oil.  Keep a little container of dried eschallots to sprinkle on at the last minute).

Have you thought of using cauliflower whizzed in your processor instead of couscous?  You don't really need to cook it, but if you prefer you can heat it through in a pan with a little sesame or olive oil before using.

3.  ADD A FEATURE INGREDIENT:  Goats cheese, ricotta, roast nuts, olives, cherry tomatoes.

4.  ADD A DRESSING:  Olive oil, sesame oil, a squeeze of lemon or lime.  You could also use a big dollop of pesto, hummous or olive tapenade.

THE QUESTION OF OATS AND RICE

GLUTEN FREE OATS
We all know that oats themselves don't contain gluten, but unfortunatly they may be processed in places where wheat is processed and therefore there may be cross contaimation.  You can of course get gluten free oats, but have you checked the price tags?  Not tiny, although I did get a special at Coles this week.  They were off loading FREEDOM FOODS oats for $2.50.  Quite a find, but unfortunately there will not be another opportunity like this in a while.

The other day I did purchase some fantastic mixed grain cereal which implied it was gluten free, and because it came in a plain wrapper and was in a health food store I cooked with it.  Although I only used a little, the effect was swift.  Stomach pains, gas, etc.  I have found I have to be really, really careful.

This morning I had a really creamy GF oat porridge with curls of real butter and dark brown sugar.  It was heavenly.

OAT OPTIONS
Have you tried bran?  Cheaper than gluten free oats.  Chia seed bran is particularly nutty and high in protein and is not as gloopy as psyllium or oat bran (which is a bit like eating cardboard).  I don't like rice flakes, except combined with GF oats.  Rolled Quinoa makes a lovely gluten free porridge or oatmeal, just cook it the way you do oats.

REGARDING RICE...
People tell me that rice is gluten free, BUT last nite I went out to tea and had the usual Japanese sushi supposedly prepared by a Japanese cook, and all night I tossed and turned with shocking stomach pains and the trots.  The only thing I had that was different was the sushi?  Anyone out there suffered the same fate from rice?

I must admit at home I only use rice after I have thoroughly rinsed it before during and after cooking.  Having done this longish process, I find my stomach quite comfortable.  It is worth the time.

SOME OPTIONS...

LONGEVITY BREAD.
This recipe was given to me by a Perth Yogini.  I have made a few adaptations, and suggest that you try it.  It is an amazing alternative to ordinary bread.  Especially fabulous with ricotta and salmon - or warmed all by itself.

INGREDIENTS:
1 cup sunflowerseeds, half cup flax seeds, half cup crushed nuts (hazlenuts, almonds, peanuts or a mix), One and a half cups of gluten free rolled oats, 2tbsp. chia or poppy seeds, 4 tbsp. psyllium seeds husks (or 3tbsp. psyllium husk powder), half teasp. ground rock salt, 1tbsp. honey or maple syrup (for sugar free use a pinch of stevia), 3tbsp. melted coconut, ghee, butter or a combination, One and a half cups of water (or gluten free *sour dough starter - which I prefer).

*Sour dough starter.  Put 3 level tablespoons gluten free flour in a clean sterilised jam jar, fill to the top with cold water, stir until milky with no lumps,  and leave for 4 days until fermentation has begun.  The mix will separate so stir or shake every day.  Use in the mix above instead of plain water.

METHOD.
*  Preheat oven to 175C or 350F

1. In a bowl combine all the dry ingredients, stirring well.  Whisk the wet ingredients in a bowl and add to the dry ingredients and mix well.  If you find it difficult to mix, add a LITTLE water (1 or 2 teaspoons) until the mix becomes manageable.
2. Place into a silicon pan, or into a metal loaf pan lined with baking paper.
3. Let the mix rest for at least 2 hours or as long as possible (even overnight).
4. To make sure the bread is ready to be baked it should retain its shape even when you gently pull the sides of the pan away from the loaf.

5. When ready, place the pan in the middle rack (med. fan for convection ovens) and bake for 20 minutes.  Remove the bread from the loaf pan, place it gently upside-down on the rack, bake for another 30 or 40 minutes.  Turn up the fan for the last 10 minutes to crisp the outside if that is how you like it.

THEN EAT.  It is suggested that you leave the loaf until it is cool, but I like to eat the crispycrust off the end  while the loaf is still warm.  The chef's perks!  This loaf will stay fresh in the fridge for at least a week if you can keep away from it for that long.  I wrap mine in a cotton serviette in between slicing.

Don't expect a fluffy supermarket loaf - this weighs in like Pumpernickle.  It is a meal in a slice.

A SALAD WITH CRUNCH

Ok so I am nuts.  But my taste buds are learning a whole new vocabulary.  This time - a SALAD WITH CRUNCH.  Don't ask the quantities because I just threw it together,  but it is so fantastic it is all I can do to hold off eating it until after Yoga.

A chunk (about a quarter of a small one) of savoy cabbage cut up very small, a mandarin peeled and segmented, 1 dessertspoon of poppy seeds, 1 dessertspoon of sesame seeds, 2 dessertspoons of dried eschallots, a few splashes of rice vinegar, and 2 teaspoons of sesame oil.  Toss together and then eat it.  The tastes and textures are amazing.

Went to "Yarn Bombing" today and was telling the girls about my new diet, especially about the amount of fat I am eating (whilst losing weight).  When I said I was frying my potatoes and sausages in lard, they just fell about the place with laughter - the Australian way of dealing with distress.  Apparently they believe as I used to that this "paleo" way of eating will kill me.  It won't.  I haven't felt so alive in years.  (Read the work of Nora Gedgaudas author of "Primal Body, Primal Mind" or follow up The Weston A. Price Foundation.  You will be surprised).  Nora, advocates a high fat, moderate protein and low carb diet.  Perfect for gluten intolerant folk like myself.

EATING FAT, GETTING THIN.

Yesterday I had a biggish breakfast, then I went out for lunch and didn't hold back (GF of course), then at tea time I was hungry again so I had a potato part steamed,  then fried in LARD (who knew), three lovely pork sausages also fried in lard, a light salad, and finished it all off with a big slice of my LONGEVITY BREAD.  At suppertime I had one of my ginger cookies.  All this adds up to a heap of calories but guess what, when I hopped on the scales this morning I was 1kg lighter than I was yesterday!!!! and not a no-fat or low-fat product in sight.

For breakfast this morning I had two fried eggs, and three sausages.  Avocado and real butter on rice crackers for lunch with a couple of slices of my own bread with real butter.  Dinner?  Fried potatoes  of course (they are heavenly), salad of course, but I am not sure what meat I will add to that.   I will let you know the weight loss.   I am off now to knit beanies for Nepal.  I have energy enough for 2 people.

WHAT'S YOUR PROBLEM?

Or, is FAT FATTENING?   For as long as I can remember I have been told that indeed, fat is fattening and have been fed, and then fed myself a diet that is high in grains and greens but almost no fat.  The result is that I never learned to eat properly, and put all the blame for my various health problems elsewhere.  It certainly wasn't my diet.  Or so I thought!

We are doing what we have been told to do and it is making us fat, un sick.  Like me you may be suffering with fatigue, food intolerances, constant hunger, gall bladder problem (gas bloating, acid reflux and loose stools), hypoglycemia.  I could go on.  Any of this sound familiar?

Thanks to my GF discoveries, I am rethinking my diet, and I feel fantastic and I am losing weight even though I am eating, eating, eating.

We all know that good fat is essential to our health.  They benefit our heart, normalise our blood fats and cholesterol, and minimise nerve damage (anyone out there suffer from depression, anxiety attacks etc?).   Here are a few ideas that will get you back on track fat-wise.

1. Avoid reduced fat products.  Don't be afraid to eat real food.
2. Replace Margarine  (which really is only a chemical experiment) with real, wonderful, golden butter.
   Try vegetables sweated in butter rather than drowned in water.  Asparagus especially.
3. Replace Vegetable oils with natural fats.  Coconut oil, olive oil, butter, lard, tallow.
4. Re-think your breakfast.  Alternate cereals, with a good old fashioned eggs and bacon brekkie (hold      
    off on the fried bread, gluten really is not good for you)!

If you just do this, start slowly at first - your gall bladder is probably not in the best of health - the weight will just fall off you, in a few weeks you will start proclaiming this way of eating from the rooftops.

Thank goodness I started out on "my-gluten-free-day", otherwise I would have shuffled into my old age I think.   Please join me, and let's dance through the best years of our lives.

"We have no intention of changing"

That is what the council said to me.  They have come back to me and told me that they ARE about to change, so we wait with baited breath to see what happens next.  What has happened thanks to all you beautiful ones out there,  is that I now have a little archive of emails containing pictures of Council lunches from all over the country.  Most of them quite fantastic.  Baskets of fruit, platters of sliced fruit, salad sandwiches, gluten free and vegetarian options.  In a word eye-opening.  If you want to share your council food photo with me (please) then the email is yogafirst@netcon.net.au.

GF CAROB BLISS BALLS.
Yesterday (my day off) I decided to make something sinful (without going out and buying ingredients).  So I gathered stuff around me that I thought would be needed, put it all together, and am now able to eat the result of this lovely experiment.  They are so easy - you won't make a mistake.

INGREDIENTS:  These are absolutely guess work, and you could use anything that approximated this.  Next time I will try to be more systematic.

Half a cup carob powder, half a cup of melted shortening (I used coconut oil and butter), qtr cup sunflower seeds, half a cup of flax/almond meal,  juice of a small lemon and its zest, half a cup of chopped dates, one squashed ripe banana (although you could add more),  half a cup dessicated coconut (plus the same amount to roll the balls in), 1 tablespoon of honey, 1 tablespoon peanut butter.
(You could add stale GFbread or stale GFcake - a little at a time).

HOW:  Mix to a stiff texture so that you can squeeze a tablespoon into a firm ball.  If this is too crumbly add a little water, or if too wet add more dry ingredients.  Roll into balls and roll into coconut.  Wet your hands if too sticky.  Place in the refrigerator after making.  These will keep for a week or so - not that mine last long at all.

THE "GF MINISTRY OF FOOD"

Did I talk to you about the "run-in " I had with the council after a recent BUSINESS NETWORKING MEETING?  

Well, the nuts and bolts of the matter was that I turned up with 35 others for such a meeting to be served up the biggest, most sugar/fat laden morning tea I have seen in a long while.

Apart from the fact that the morning tea was way larger than even 35 persons could consume in three meetings, the food values were severely scewed, the quantity was out of proportion to the needs, and the wastage was considerable (and we won't talk about cost because I could only guess at that!).  I spoke to the council, who emailed me a terse reply in the first instance to let me know that "they had no intention of changing the formats of the meetings".  They have since contacted me to let me know that "because they said they had no intention of changing the format, didn't mean they weren't going to change the format".  They certainly indicated that the food would change.   And that is where I left it with them.

I don't think it's a GF matter, but it is a food matter (by the way the only GF food there was a small plate of fruit and a pile of macarons - this is not unusual).

I am "keeping on keeping on" and will contact Amanda Millar our Parliamentary member and Jennifer Anderson our Council member.  Not that they can do anything, but they should be aware of what is happening especially as we know we are in the middle of an epidemic of obesity and diabetes.  Both food/sugar related problems.  Council should be leading the charge to change, not escalating the problem.

I would be interested to get your feedback.

Went to OLIVE JONES again this week, and had a most lovely Spanish Red wine to accompany the GF Spring Rolls which are served as part of their TAPAS menue.  One serve really is enough for two as a snack.  These are crispy filo like pastry (probably won-ton wrapper) about the diameter of a fifty cent piece, stuffed with avocado asparagus tips and other goodies.  Absolutely delicious and perfect for a mid-afternoon snack.  I am usually there about 3.30 and 4pm on a Sunday which is between service.  It is quiet and just perfect.  I leave before the evening crowd arrive.

The MT.MACEDON TRADING POST, which serves a great soy latte, unfortunately is a bit ordinary when it comes to gluten free.  They used to serve GF toast with wonderful home made jam, but that seems to be forgotten in favour of very sweet flourless cakes.   They have a huge range of wonderul food, but nothing really is GF.  Sorry about that!!!

GF LONGEVITY SOUP -  for those who have asked this week.
(One serve).  1 tablespoon of miso dissolved in 4 cups of water.  Add dried shitake mushrooms, and dried eschallots, 1 tablespoon sesame seeds, half a cup of green peas (can be frozen), a couple of sheets of Nori seaweed cut into strips or confetti, and fresh herbs finely chopped.  I also add crushed garlic and/or ginger.  Then I let it stand a while for the dried things to plump up - then microwave for about 2 minutes....This is a wonderful, nourishing soup, and by itself meets half of your water needs for the day!  (I have a problem drinking 8 cups).

GLUTEN FREE PIZZA

GF PIZZZA?
I don't have one, but I am looking for one!  Sure, I can make one at home, but where can we go to get one?  No locally I think?  I would love to hear from any one who has any knowledge of a pizza shop that makes an outstanding GF PIZZA.  Not a "sloppy-mess-pizza" or a "carboard-doesn't taste-like-anything" pizza.  What I am looking for is a fabulous, luscious, cheesy, gourmet pizza.  Any takers?  I would love to spread the joy.  The pizza shops just have to know that there are a whole lot of GF people out there.  The cost of actual pizza bases in Coles are just too much compared with ordinary pizza crusts.  You just can't compare them.  Can't be that difficult to do, they do it in the USA

EATING OUT:
I do eat out a bit locally, and to you GF's out there...  Zarbys don't do GF desserts (I take my own), but they do make a lovely chicken satay as part of their bar menue for only $10.  It is sweet, moist and comes with a little side salad.  The price is amazing.   Olive Jones  do GF desserts, and their special GF entree that I particularly love is an Avocado Spring Roll.  A crispy Asian styled spring roll absolutely chockers with avocado chives and etc.  Very tasty indeed.  This is almost a meal in itself and comes with a side salad.  If you just want a snack with your champers, these two meals are the way to go.

With regards to my own diet.  You will be pleased to know I am really settling down into a lovely routine.  Of course, things do cost a little more, but I am feeling a whole lot better.  Yesterday I made some beautiful rice flour cookies.  I did play around with the recipe, and added psyllium to the mix.  They are lovely, not super-sweet and simple.

GF RICE FLOUR COOKIES.
INGREDIENTS: (makes about 15)  half a cup (real)butter, 2 tablespoons honey or maple syrup, 1 egg,  juice and zest of one lemon, 1 tablespoon of LinseedFlaxAlmond meal (or just almond meal), 1 cup rice flour, 1 teaspoon almond essence, half a cup of crushed almonds (or crushed nuts), 1 tablespoon dessicated coconut, 2 tablespoons psyllium husks or powder.  If the mix is too loose add more of the flour or psyllium.  Just let it stand a little - it works better if you don't hurry.

HOW:  Mix the wet ingredients, blend in the dry ingredients to a stiff dough.  Preheat the oven to 180C.  Drop the mix onto a baking sheet and press into shape (about a 50cent piece size)  then cook for 12 to 15 minutes at 180C.  They do not behave like regular biscuits whilst cooking, but they taste wonderful.  You don't have to wait until they are cool to eat them!   You can of course add extra honey or maple syrup if you would like your mix to be sweeter.

A LOT FOR A LITTLE..

Further to my "food conversion" since I have been GF, I was talking to Deb this morning about the cost of food.  I have grown up cooking to a budget, so it comes easily to me, and the yogis I teach and work with mostly feel the same way - there is no reason to go hungry or eat bad food.

For example.  This week I purchased a kangaroo roast.  It was bigger than I usually buy and cost me $6.23.  This roast I cut in half.  With just one half I have had a roast dinner complete with potatoes, onions, mushrooms, spinach, and a herb salad from the garden.   I made a stroganoff with some of the left overs it was wonderful, and I still have enough left for slices of cold meat this lunchtime.  If I have the same success with the other half, the meat for each meal would have cost $1.  The salad I got from the garden, and the other vegies were purchased from our Fresh Food Green-Grocer, and didn't cost much either.  The potatoes were $1.49 a kilo as were a tray of meaty mushrooms.  Talk about economy!

Whilst Deb was here Katie came in and added to the conversation with her experiences making jams, preserves, butters and now cheese. I make jam in the microwave and it is so fast I can do it whilst I am doing other things.   I think we came to the conclusion that if your parents were self sufficient or even marginally so, eventually you would come to them.  Not that you had paid attention, but felt confident that if they had a great veggie garden, made jam, made wine etc etc. you could too.

Apparently the folk from Vacola who make preserving utensils, bottles etc are noticing a change in demographic of the purchasers, and those who make enquiries - they are getting younger.

It is so satisfying to do things yourself.  Please google what you want to do, and then do it.  If you have any queries, please contact me.  If I don't know the answer I am sure someone in one of the classes will.

HELP PLEASE......

I was trying to bake BISCOTTI.  I took a wheat based recipe, replaced the wheat flour with GF flour, and made the biscotti, but it didn't work.  Any chance anyone out there can help?

Other than that I have been having a great cooking time.  Fantastic roasts, wonderful pastas, and my baked potatoes are totally delicious.  My next "triumph"?  I am going to make a cauliflower base to a quiche.  I will let you know how things go.  When I have it nailed, I will have another dinner party.  I remember when my ex was learning to cook he spent night after night cooking the same fish recipe - and now (in spite of the fun I had at his expense) I am doing exactly the same.....! B,  If you are reading this blog,   I apologise.   This way of learning to cook works.  It is a bit boring - not exactly "Julie and Julia" -  but it works, and I haven't made anything that has gone into the bin (thus far).  I admit, it is a new me and I am having fun.

I HAVE BOUGHT A STOVE....

Not just any stove - a French, tabletop glass beauty branded "Luminarc".  It is fantastic.  You may have seen them on the shopping channels.  I remember seeing a demo one night in the USA when I couldn't sleep.  I was impressed with its versatility the, and I am now I have one.  Thank you for those people who suggested I not get an ordinary floor model.  This is so much better.

On the weekend I cooked baked potatoes (you can't really do these in a microwave and get the same creamy, earthy taste), I made a quiche without pastry in a pan, I baked corn bread, and then I made some Rice Cookies.  I have had a wonderful time.

These rice Cookies cook in 10 minutes in the Luminarc.  I am not sure how long they will take in your oven.

COCONUT RICE COOKIES

This mix makes about 10 cookies, just double quantities  if you want more.

INGREDIENTS: quarter cup butter, quarter cup coconut oil, one cup of rice flour, teaspoon almond essence, half a cup  coconut (desiccated) and quinoa or nutmeal, one egg, one tablespoon of honey, add milk or water if mix is too stiff, or more rice flour to make a stiffer dough.

METHOD: Preheat oven to 170C

Soften butter and oil (I put them in the microwave)

Mix together dry ingredients, and in another bowl mix the wet ingredients.  

Then add the wet to the dry - the mixture to be a firm soft mix.

Make into balls in the hands, flatten out, and place on a greased baking tray (they don't spread).  You could put an almond on top, or decorate by pressing with the tunes of a fork.

Cook for 10 to 12 minutes.  The biscuits (cookies) should be lightly golden on top.

 

AYURVEDIC GLUTEN FREE COOKERY CLASSES?

Feel stodgy, bloated, lacking energy, overweight?  Sounds familiar?  All those who would be interested in coming here to the studio and taking part in my GF cooking (AND EATING) experiments please email me.  There would be a charge, but you would get to eat what we prepared.  Let me know.  I think it would be fun – especially now I have a new stove......

 NUT MILK BAGS have arrived, and will be available in the web shop go to www.yogabeautiful.com.au.  If you are paying more and more for nut milks why not make your own?  It is simple.  Blend your nuts with water, and strain them through the bags.  That is all there is to it.  You could add honey or vanilla (or chocolate), and save money.  Plus the resulting milk would be chemical free!

Please, your feedback is encouraged.  Let me know about your adventures in GF land.  

MY SENSE OF SMELL HAS RETURNED, AND NO MORE TINNITUS - HOORAY!!!

I have been cooking, and have almost decided that I just can't live this new way without a stove.  Do you all have one?  I guess so.  I have used a microwave for everything for about the last 15 years.  It's good, but not if you want to get better at this thing called cooking.

With this new gluten free regime,  I know and CAN FEEL my body repairing itself.  How good is that!  For me it is a startling and wonderful breakthrough.  A REVELATION!  It is how we all should be.  Get the food thing right and everything falls into place.  Food then becomes your medicine.

My sense of smell has come back.  I have never been able to smell some flowers, now I can smell them -  boronia, daphne – and they are beautiful. Plus, my tinnitus has gone which is quite amazing.  Another thing,  I can actually feel what is going on in my gut.  I could always feel pain, but this is just feeling it working (peristalsis in particular).  If you have always had happy-bowels, you will bnot know what an amazing experience this is.

Did you like the video on the LONGEVITY SOUP?  If you give me positive feedback I will do more videos (especially when I have a stove).

  

THE RECIPES – "NO GRAIN NO PAIN"

Want to feel fabulous – like me!  Just give the gluten free life a go for just two weeks.  If you feel as good as me, you will stay on it forever.

I made some bread on the weekend.  It didn't work because …. I put yeast in it!!  I am still learning.    I didn't think yeast would make a difference BUT IT DID.  I just swelled up like a balloon and farted all nite.  So I am back on the beautiful yeast feee, gluten free, Orgran bread mix with added seeds.  I do urge you all to start a sourdough mother so that you can make bread that tastes like bread.  You just use it in place of yeast, so that you won't have the trouble I had.  But for me, it won't happen again, I have my starter sitting there

AYURVEDIC QUICK GLUTEN FREEE BREAD

INGREDIENTS:  One and a half cups oat bran, 3/4 cup cornmeal, 1 teaspoons Sea salt, 2 teaspoons GF baking powder, 2 cups soy milk, 1 tabs. Maple syrup (or to taste), I large egg, 1 tablespoon coconut oil, and a selection of nuts and seeds.

METHOD: Preheat oven to 250C

Mix together dry ingredients, and in another bowl mix the wet ingredients.  Then add the wet to the dry with a minimum of strokes.  The mixture to be a yoghurt like batter.  Pour into a greased 8 inch square baking pan and bake for 20 to 25 minutes or until done.  (you could also put in a muffin pan = 12 muffins)

*you could also add grated zucchini, mashed banana, apricots and other dried fruit in place of some of the liquid.

* SAGE ONION BREAD: saute 1 diced small onion in 1 tablespoon of oil.  Omit the sweetener in recipe above and add 1 teaspoon of sage.  Stir these into the mix above.  Savory and light.

 

GOLDEN MILK (some of you asked for a repeat).

Ingredients:  

To make a paste for wounds, put 3 tbsp (30g) dried turmeric powder in a pan with 150ml water and simmer to a thick paste.  Place gauze on the affected area and apply the cool paste for a few minutes 3 times a day.                To make GOLDEN MILK:  put 200ml milk (soy or any other variety), half teasp turmeric paste (see above), I teasp almond oil, and honey (to taste), in a pan.  Heat to just below boiling point.  Then blend in a blender to a froth (you can add fruit or berries to taste).  Enjoy, and know it is doing you "a power of good". 

AYURVEDIC GLUTEN FREE COOKERY CLASSES?

Feel stodgy, bloated, lacking energy, overweight?  Sounds familiar?  All those who would be interested in coming here to the studio and taking part in my GF cooking (AND EATING) experiments please email me.  There would be a charge, but you would get to eat what we prepared.  Let me know.  I think it would be fun – and it would really push me into getting a stove!

COLD PRESS JUICE EXTRACTOR (not electric), and NUT MILK BAGS.  These are two things that we could use in our cookery classes, and which I will review for you,  with other products I find as I go along. 

THE JUICE EXTRACTOR - is a german designed cold press juicer.  Simple and quiet.  I am just waiting for it to arrive.   Ditto the Nut Milk Bags - then I can show you how to make your own nut milks (without the crunch).  Have you seen how expensive it is becoming.  I like VITASOY, but Coles seem to be discontinuing it.  All that is available is Sanitarium.  Making my own will solve this problem...

THE GARDEN:

Has been cold and quiet in the garden, but things are on the move.  I spent some time wedding out the sticky-weed before it got hold, put down straw (waiting for bark chips on Thursday), and generally did pre-summer things.  It is raining here at the moment which is great because it will water in the blood and bone I put around (and the dog likes snuffling out!), and settle the straw.  I had visions of it blowing everywhere, but that is minimised now.. 

The lemons are just there ready to pick, and the chicory, watercress, mints,  herbs, spring onions, broad bean tips have all been added to the LONGEVITY SOUP and to producing some memorable salads.  The rhubarb, and comfrey are pushing their heads up, and the beetroot and potatoes are just sneaking their heads above the soil too.  I have planted loads of parsley because I use heaps, especially in the summer.

When I pruned the blueberries, black currants, and marion berries, I didn't like to throw the prunings away so I potted up a some and the left overs I planted out,  and they have all taken root!  So I am going to have lots of berries in a year or two.  Last year the marion-berry produced 1 kg a picking which I thought was extraordinary.  I have only just finished eating the berries I froze last year, and I still have a few elderberries left.  

All this Bodes well for our cookery class – lots of home grown produce!

SMALL SUCCESSES

...and there have been a few.  I have pulled my old pancake griddle out of the bottom drawer, and am now pretty good at making buckwheat pancakes.  Pancakes are fantastic because you can make a heap and freeze them.  If you want then to be "tanned" then put in two eggs instead of one.  It is the egg it seems that makes the lovely brownish colour.  I guess if you are making GF crepe suzettes it doesn't matter.  But for me, I like the "tanned" look.  I don't start from scratch.  I use Orgran Buckwheat pancake mix.  It is a success every time.  I think I get about 30 pancakes out of a whole packet.  Once you have the pancakes you can fill them with savoury mix, or berries, or roll them around a banana and grill them - or whatever.  A success every time.

And seeing that we are talking about success,  perhaps making a sourdough "mother" is a success.  You were right when you said that most GF bread tastes like cake, and that is because of the rising agent.  If you make a sourdough starter (or mother), then your dough should be springy and resultant bread should taste like bread.  Well I did it,  and it does.  

To make a starter put half a cup of GF flour  in a container with half a cup of water (or enough to make a runny batter).  I left the batter covered by the sink for a week, stirring it every day.  Then I followed the recipe for ordinary bread, substituting GF flour for the suggested flour, and using my starter instead of the suggested starter.  The resultant bread is totally wonderful..  After mixing it I left it to rise for an hour or so (until double in size) and then I cooked it in my microwave for just 6 minutes.  It is fantastic.  I would have liked a crispy top which microwaving won't deliver, but apart from that - a great result. Try this.  It may take you a couple of goes.  Mine did.

The first batch I tried to be smart and cooked it for too long.  I overcooked the bread, but I didn't waste it.  I used part in a bread and butter pudding, and the left overs I made bread crumbs out, of which later went into Indian Style Vegetable patties.

I hope you try these ideas.  I love bread, and now I know this there is no looking back - breadlover that I am.

THE BODY IS NOT AN EMERGENCY TO BE DEALT WITH.....

I hadn't thought of it before, but yes, I definitely had anxiety about my body.  This began when I was a child when my mother (who was a weight watcher) monitored my food.  When I was a baby I rejected milk, when I was a bean thin ballet mad pre-teen my Mum wanted me to eat more, and as a teen with dance aspirations, thinness became an aim for me as much as anything else.    My mother kept negating my body changes and this focus caused me to swing between fatness and thinness.

This left me with a very poor body image, and a suspicion of food.  I loved to cook but not to eat.  Food made me bloat and feel heavy, so I avoided it.  I ate badly. I made all sorts of excuses and reasons for this aversion, but basically, food made me feel bad, so I didn't eat much, and when I did it made me (what I called) fat.

Discovering I am gluten intolerant has been a revelation.  I can now eat and feel fantastic.  I am even considering getting a stove.  I now love food (GF of course), I am eating like mad and LOSING WEIGHT would you believe it!  I had been "binding my body" just like the Chinese bound feet.  Now I am free.

The sacred texts tell us that we are given a body.  It will not change until we change, and I have.
I now accept my body totally.  Yoga taught me to accept the outside, GF has allowed me to accept the inside...... and  I encourage you that you can do the same.  It feels fantastic.   Once your body is working properly you can really forget about it.  I have the confidence now to know that my body will and can "Self Heal".  It can.  In the past I took this body anxiety for granted.  It had become an aspect of me.

Did you know that 50% of 9 year olds are dieting.  They, like me, will grow up feeling that food is dangerous.  They will not be able to respond naturally to hunger.  Parents are even photoshopping baby photos!

Recently in the UK there has been an enquiry into the Weight Loss business.  In the process the CEO of Weight Watchers was interviewed.   He admitted that they were most interested in the 85% of members who didn't/couldn't loose weight, because that was where their revenue came from.  He testified at this enquiry that  the average weight loss of WW members was 5kg, and even that would not be able to be sustained for more than 2 years (Source - Radio National). 

Your body should be a reliable place to live, and you shoud be able to respond naturally to hunger or thirst, accepting the body will change as we change and age.  The body is not an emergency we have to deal with.  

If you have some of the symptoms I have been talking about, try living without gluten for just 2 weeks.  In the first week you should feel a whole lot different, after two weeks - a new person will emerge.  Don't worry about food choices, there are heaps out there, as more and more people are identifying this as their problem.

Here is a GF recipe to tempt your tastebuds, and do away with the need for wraps made with wheat as most are.  Those that are not made with wheat are extraordinarily expensive, and I am not sure why.  They don't cost any more to make, although they have to be made in a totally gluten free bakery.

GF OMLETTE WRAP.
Ingredients:  Coconut oil, 4 eggs beaten lightly, 2 tablespoons gluten free mayo, 2 teaspoons finely chopped dill, 1 teaspoon lemon juice, 100g watercress trimmed, 100g smoked salmon, half Lebanese cucumber, seeded and cut into matchsticks.

Method:  
1.   Brush medium frying pan with coconut oil.  Cook half the eggs over medium heat swirling pan to make a thin omlette.  When cooked, slide out of the pan and cool on paper covered wire rack.  Repeat with remaining eggs.
2.   Combine mayo, dill and lemon juice in a small bowl.
3.   Spread each omlette with the mayo mix, top with watercress, salmon and cucumber.  Roll omlette    
      to enclose filling.
4.   Slice omlette in half  and place on serving plate.
PS: The omlette and the filling can be made the night before, covered and stored in the fridge to be combined and assembled the next day

THE HERBALFARMACY

No, I haven't changed from GF, I am looking at the wonderful new fresh herbs shooting through the ground with the promise of spring.  Around here it has been a pretty weak promise, but none the less, we have had a few lovely warm sunny days (and the sun even showed through today).  Enough warmth that the plants are responding.  As am I.

Not content with my usual recipe ideas, this week a great GF Spanish inspired potato pizza (see the recipe on my newsletter - subscribe if you haven't by emailing me at yogafirst@netcon.net.au), I thought I would start adding a herbal remedy.  I have always been "the wicked witch from the west",   things boiling and bubbling away all the time.  My mother was good at this too.   This herbal concocting hasn't changed as I have gotten older, although not having a combustion stove does limit me somewhat..

PLANTAIN TEA:  Especially good for water retention and swollen ankles.  

This mix makes enough for three cups which you can sip throughout the day.

If you live in Woodend, there are some beautiful plantain plants to be found.  This mix contains three of my all time favourite wild herbs.  Plantain, nettle and fresh dandelion leaves.  All readily available on the roadsides if not in your garden. 

 

Ingredients:   2 tablespoons of fresh plantain leaves, 2 tablespoons of fresh dandelion leaves and/or flowers, 2 tablespoons of nettle leaves and 1litre of fresh boiled water (tank water best).  

Method:  Wash the leaves, place in a bowl or a big coffee plunger then pour over the water.  Let steep for at least 10 minutes and strain.  You can drink this hot,  or cold in the summer, and even add a little mint for extra flavour.  The dandelion restores the potassium levels which can be flushed out by many prescribed diuretics.  This is much better for you – a natural!

I have considered doing some videos showing you how to prepare the Tea, and what exactly plantain and other herbs look like.  Please register your interest if you would like me to move forward with this..

In The Soup

What better on a day that is threatening snow, than to cook up a big pot of soup.  GF of course.  Nothing is better for what ails one, than a soup that starts out with a few chicken carcasses.  And nothing is cheaper and more wholesome.  Yes, vegans and vegetarians out there will argue with me (as I would have done for 50 years), but now I eat meat in moderation and love a good soup, I can say that for me, chicken broth is a winter staple.

I thought that everyone knew how to make a simple soup, but I am asked often how to do it.  Keeping in mind you are asking a person who doesn't own a stove, I am about as radical a soup maker as you can get.  I use a microwave.

Purchase about 3 carcasses for a 7 serve soup.  Add carrots, a leek, celery and any other vege you have to hand and boil them up together.  Make sure that the water covers both the vegetables and the bones.  I advise boiling for about an hour,  in 15 minute increments. If you have a pressure cooker, an electric frypan, or a pot on top of a gas or electric stove (or even better, combustion), the recipe will be the same, but the time taken will change.

Once you have boiled up the soup, take out the bones, strip them of any meat and add to soup, and discard bones.  Then you could add a cup of rice if you need a bit more body in the soup, and boil up again until the rice is soft.  You may need to add more liquid..   You could also add grated or torn herbs, parsley for instance.  Season to taste.  Take out a big bowl of soup for you, then divide the rest into 6 or 7  (or more) larger plastic cups and freeze for later.  Fabulous, full of goodness, and about $1 a serve.  AND IT IS GLUTEN FREE.

If you take my previous advice and make your own bread from packet bread mix (Orgran).  Add seeds, nuts, yoghurt, and grated carrot to the mix and you will have an interesting and tasty GF bread for a fraction of the price of GF bread at the supermarket.  A dollop of home made yoghurt will complete the meal.  Enjoy.

DECADENT
Since I have discovered myself to be Gluten Intolerant, students often ask if I miss the wonderful GLUTEN full foods.  Well, "yes" and "no".

"Yes", I could long for a fabulous French Baguette, or the walnut fig loaves etc etc (being a bread freak), however, I know that GRAIN = PAIN for me.  I love feeling THIN,  I love no bloating,  I love feeling clean and able to eat whatever I want from the GF lineup with no discomfort. So, when I see something I can't have I think of these things and believe me, it is no contest.  I just won't indulge.  I am so pleased with the new me.  (Oh yes!  I forgot to say, I now do really great POO!!  Maybe too much information for you, but a huge and welcome change for me).

I have started baking  my own bread, but my advice - take baby steps.  Too many new flavours all at once will really be a negative experience.

I am re-learning to cook.  In my newsletter (log on to www.yogabeautiful.com.au) I have given a great recipe for GF COCONUT, CRANBERRY AND CACAO TRUFFLES.  Not really cooking, easy peasy and great to nibble.

On the weekend I made the GF LIME AND ALMOND SLICE below.  Keep in mind that I don't have a stove.  Everything I cook is via my amazing microwave.  I love it.  So this is for a microwave.

Ingredients:  1 cup GF flour, 1 tablespoon quinoa flakes, 1/2 cup brown sugar, 2 oz coconut oil, 1 extra large egg, 1 tsp vanilla extract.  (You could use almond or hazelnut meal instead of the quinoa flakes, but use a little more oil as this will dry your slice out).
FILLING:  2 oz coconut oil, 1/2 cup lime juice,  1/2 cup sugar,  1 tsp almond extract, 1 extra large egg.  Combine the ingredients and microwave for *30 seconds, remove, stir and microwave for another *30 seconds. (Timing depends on the age and strength of your microwave)

Combine the dry ingredients in a bowl.  Whisk the wet ingredients and stir into the dry ingredients until you get a soft dough that holds together.  Oil the inside of a microwave donut cake pan or tart pan and    using your fingers press two thirds of the dough gently into the cake pan.  Pour the hot filling into the pan, then take pieces of the remaining pastry and dot in discs the size of a small coin across the top of the filling.

Bake for about 4.5 minutes in your microwave.  This is how long it took mine, it may take yours a little more time but I don't think it will take less.   The first time I made this slice I buzzed it in the microwave for 6 minutes.  This was too long and I got a soft cookie slice.  Not bad, but not what I was trying for.  The 4.5 gives a soft, cake-like slice.  Dust with icing sugar, and seve with home made yoghurt.  Delicious and GLUTEN FREE.  Go ahead and enjoy it PAIN FREE.

Over next weekend, which will be the next opportunity to cook at home (I am going to Perth for a few days to see my yogis), I am going to make a MUSHROOM AND SWEET POTATO PIE.  So I will let you know the recipe and the results.

I have also discovered that 50% of Gluten Intolerant persons are also intolerant of or allergic to the proteins in milk, casein and whey, and sometimes the lactose also causes a reaction.  I didn't really start healing until I went GF/CF.


 

ONE MONTH IN...

It has been one month since I have gotten really serious about this "Gluten Free" status I now share with enough people that the supermarket and restaurants are taking us seriously.

I have always have bloating, gas, stomache pains, constipation etc etc - all the things associated with gluten intolerance, that I just thought of as family traits.  Didn't really matter what I did, they stayed the same.  Until now.

For all those who are comparing notes, I would never have thought to check this out apart from the fact that I had depleted iron stores that would not recover.  The doctor wanted me to have colonoscopy and gastroscopy to check that "something sinister" was not happening.  The Big C! When I refused, I was called a "bully".  I tend to be a bit agressive;   I know what I want and what I will not put up with, but "bully"?   No, that's not me.   She just didn't like the "NO"!

As I was (hurridly) leaving the surgery, the doctor said (as an aside almost to herself) that ".....celiac disease could be a contributing factor".   That was the key.  Of course I heard the word, but didn't understand there was no half way...  it was all or nothing.  Took me a couple of month to truly knuckle under.  Now I do.  I do everything I can to make sure that not even a grain of gluten passes my lips.  I know now, that even a tiny grain of gluten can cause World War three on the inside.  To say it has made a difference would't go any way to saying how wonderful I feel to what I accepted as normal.  Even my backache has gone.

I have gone through my fridge and cupboards and given away all those lovely wheat laden things I had so cleverly bought and stored.  I have changed how I eat.  Now, I just don't get hungry probably because my body can now absorb the nutrients I am eating.  I do get thirsty for the first time in my life and I know the difference between hunger and thirst.  I  have consequently lost a little weight, although that wasn't what I was aiming for.  Any of this sound familiar.

My daily grazing has become three meals as follows...

Breakfast - A glass of water, Rice porridge, a cup of rice milk tea, and my daily supplements.
Lunch - a glass of water - three rice crackers with avocado/beetroot and mint dip, rice milk tea
Dinner - steamed vegetables, a protein (egg or meat or tofu), a GF dessert or slice of cake, rice milk tea.

Saturday mornings after yoga I used to have a Devonshire tea at Zarbys in Woodend.  The BEST scones, bar none.  Now I take in a couple of slices of my GF bread (home made), and they toast it for me and I have strawberry jam and cream.  Not exactly the same, but delicious all the same.  Staying happy and GF is all about making these decisions.

Sometimes you get tripped up.  The other evening I went out to tea.  Had sliced beef on a warm salad.  Asked for the dressing on the side.  All ok.  Ate the beef, contemplated the dressings and asked the waitress if it was GF.  She said yes, the aoli was GF, but the beef wasn't!  They had dredged it in flour before cooking.  I had a night of tossing and turning with the pains in my gut, but at least now I know the cause.

To discover if there is a likelihood that you may have gluten intolerance, go on a vegetable or fruit fast for a few days (no wheat, no gluten).  Then test yourself with a small piece of cake, a piece of toast or whatever, and see the reaction.  For me, it was almost immediate.

Now I have so much energy!  My students can see the difference too.  I am no longer looking at how I can cut down my teaching - but where I can do new classes!

I will get back on this blog, and let you know some great recipes and alternatives as they work for me.  Yes, the girl without a stove (me) is starting to cook again.