gluten/dairy free

[Guest guest]

Hi

A few weeks ago I posted about the family going gluten and dairy

free. Just wanted to post that it has been getting easier and

easier. The great thing is that my daughter is responding really well

to the new diet and much to my surprise she is very accepting of not

being able to eat what a lot of others are eating.

Ihtought I spent a lot of time in the kitchen before but man now I

live in it !

h

[Guest guest]

h,

Glad to hear it's going well for your family! We are presently

wheat-free & sugar-free and that has it's challenges and rewards too.

The best thing, is that my oldest daughter who is hypoglycemic said

that she has been feeling fantastic and has not had one

episode/symptom since we started this diet. Now we need to figure out

if it is no sugar and/or lower gluten or no wheat that has been

responsible for the improvement. She is definitely lower carb, but has

had some carbs as I have purchased a few substitutes for her like

brown rice pasta (not a big hit) and spelt bread (just as good as

anything). She still eats her favorite qualifying foods such as French

Meadow Bakery sourdough rye, toasted, with lots of good butter on it.

After making banana buckwheat pecan pancakes with maple syrup for

breakfast, I have spent the entire morning in the kitchen. In addition

to the big vegetable and chicken stir-fry I made for lunch, I have a

huge pot of chicken stock on the stove, I have washed lettuce to store

for salads, and have made a batch of guacamole for a snack over the

weekend. I have yet to do the prep work for beef stroganoff with lots

of mushrooms that I will serve sometime over rice instead of noodles.

Tonight for dinner, we will have baked fish, steamed spinach and a

fennel and grapefruit salad.

As I was working in the kitchen this morning, I heard Pollen

say on NPR that it is time for people to realize that eating well is

the center of a quality life. And as Dr. Mercola says, that means

someone has to spend some time in the kitchen! I only sometimes wish

that was someone else!

Kathy

[Guest guest]

What great cooking! Would you be interested in sharing the recipes for

the pancakes and grapefruit salad?

Deanna

realfoodie2003 wrote:

> After making banana buckwheat pecan pancakes with maple syrup for

> breakfast,

> fennel and grapefruit salad.

>

[Guest guest]

Deanna,

The grapefruit and fennel salad is easy...I just section the

grapefruit, chop up the fennel and dress with salt, pepper and olive

oil, also squeezing out the rest of the grapefruit juice out of the

leftovers.

I couldn't find my original recipe for the pancakes, so I just used

one off of the web, substituting spelt flour and a little ground

flaxseed for the whole wheat flour it called for in addition to the

buckwheat. Usually, I would slice bananas into it, but the recipe

called for mashed bananas. This didn't have as nice a presentation,

but made a lot less mess on the griddle!

Kathy

[Guest guest]

We had some fermented pickles for lunch today, they just sparkled in my mouth.

Fermented beets with horseradish a couple of days ago and home made sauerkraut

on Sunday. I spent a lot of time in the kitchen last summer canning a couple

hundred jars of food. When you feel good and know that we are eating good, it

is worth the time. June

PS: Teaching spouse and kids to prepare food and help with the cleanup makes the

food taste better to all.

[Guest guest]

Kathy and all,

Your paragraph about your busy morning in the kitchen inspired me

share about my busy days in the kitchen lately.

I (and my husband and 2 small children) are on the GAPS diet. What

that entails is: NO grain of any kind whatsover, NO kind of milk products

(at least at this stage), NO sugar of any kind, (raw honey is allowed,

but I took it out because it still seemed to affect us like caffeine)

NO potatoes or starchy veggies, NO processed food.... you get the idea.

Since my husband was leaving town today and I had to send " legal "

diet food with him, and because I wanted not to be busy cooking this

weekend since I have the next Viroqua WAPF meeting at my house

on Monday. (Not to mention taking care of the little ones) I cooked and

cleaned the entire day today. Here's what I made, entirely from scratch:

-Mexican pot roast

-Baked beans (soaking and cooking over the last 2 days)

-Pork chops, cauliflower, and kraut (kraut I made last fall)

-Lamb Tangine (a kind of Morrocan stew)

-2 Roasted chickens with a reduction sauce

-Deviled eggs

-Hummus (made from navy beans 'cause chickpeas are out)

-Almond milk (almonds soaked and dried a few days ago)

I really don't mind the cooking that much, it's the cleaning up. I was the

sole dishwasher.

OK, now that I have ranted for a while, I'll close by saying that I actually

do believe that I am fortunate to be able to do this for my family.

Therese

[Guest guest]

Hi Kathy, Therese and others

Sounds like we all have been living in the kitchen! Our next step is

to really limit our sugar intake. We tend to go in waves where we

hardly eat it and then we gorge - not good for any of us that is for

sure.

Therese

I would love to hear how your family is doing on the GAPS diet also

would love to have the stew recipe.

h

[Guest guest]

Try Tinkyada pasta - all rice - its awesome.

[Guest guest]

> I (and my husband and 2 small children) are on the GAPS diet.

I've never heard it called that before, but I can attest to its

effectiveness. By eating nutrient dense foods and eliminating anything

that has sugar in it or that turns into sugar in the body, I was able

to get rid of a nasty case of Candida.

I ate that way for 3 years, and only in the last year or so have I

reintroduced higher glycemic index foods like carrots, squash, and

root vegetables. It's wonderful to be able to eat beets again! I don't

ever intend to go back to grains, as it's quite easy to live on meats

and vegetables, and I feel so much better that way.

I ordered some piima milk starter and kefir culture about a week ago,

as I'd like to experiment now that I'm back in the US and have access

to decent, raw organic milk. I made kefir in Mexico with organic

milk, but it was highly pasteurized organic milk that came in a tetra

brick, and I didn't do well on it. I'm hoping that I can make whey to

culture vegetables with the piima and that I'll be able to tolerate

the kefir, which I dearly love. I've never had problems with butter,

and I've been buying a fabulous cultured organic butter, which is

fabulous.

My advice on the GAPS diet: do it and don't cheat. Ever. It can be

hard when you start to get die off or when other related symptoms

arise, but perseverance is well worth it. The best way to heal the

body is to give it the foods it needs to heal itself.

Good luck, Jeanne (who also spends a lot of time in the kitchen)