The Joy of Food
Up until now, I have kept my posts short and (mostly) impersonal. Today I want to do something different. I am going to explain a few main components of my diet.
Yes, I do have celiac disease. And yes, I am gluten free. However, I consider my diet to be far beyond gluten free. I do not eat grains or sugar. I do not eat potatoes, corn or soy. I gave up dairy a few months ago, though you will find recipes with it on this site as I do use dairy in dishes I make for my family.
As I usually say when asked about my diet, "let me tell you what I DO eat, this will far simpler." I eat a combination of fresh, organic fruit and vegetables, nuts, fish, chicken, buckets of olives and of course a bit of agave. While many people think this is a restrictive diet, I have found it to be one upon which I thrive. I feel good when I eat these foods, beside which, not only are these ones my body can absorb and digest, I can make so many fun combinations from them --think sorbet.
People often ask, how do I know if there is gluten in this food or that? These questions always, without exception, regard processed foods. My answer --I don't use a lot of processed items as there is no way to be certain that they are free of gluten and other hidden ingredients that my body rebels against.
Many of the foods that are commonly allergenic did not exist in their current, peculiar, omnipresent forms a century ago --think peanut oil, high fructose corn syrup and soy --cheap, subsidized products pervasive in today's processed foods.
Flavoring? Lemon juice and garlic make great marinades. Once in a while you will find a processed condiment on this site such as sesame oil, gourmet mustard or ume plum vinegar --I have found these to be pure, with few ingredients, all of which I can pronounce. However, I do steer clear of tamari sauce (even the wheat free type), Bragg's Liquid Aminos and all those other of flavor makers. I like to make my own combination and find that mother nature provides amazing ingredients.
I love preparing my own food. First, I know what's in it, which eliminates the fear factor and increases the pleasure of eating. Next, I like to flavor things exactly to my mood, the time of day or the season. Most of all, I believe that digestion starts in the eyes and hands, not just the mouth. Touching my food lets my body take it in on many sensory levels before it even hits my tongue.
Simplify. Satisfy. Eating the old fashioned way, shopping for good organic food, in season, touching and preparing my food is a passion of mine, not a restriction. Although many items are not on my meal plan, I am overwhelmed at times, such as when I walk through our farmer's market, at the cornucopia of things that I can eat!
Posted on August 15, 2007 in celiac by Elana
other entries you may like: Diagnosing Celiac Disease
or A Pill for Celiac?
or Celiac in People Magazine
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Excellent article, Elana.
Dear Michele-
Thanks so much for your comment! I really appreciate it.
Elana
I keep coming back to your website because it is so unique and exactly what I need. You are right it is not just the gluten free but the lactose and soy free as well as the unadulterated fresh foods that we need for our health to flourish. I just tried the Chocolate Cream Pie which is to die for. I was so happy to have a nice creamy desert that didn't make me sick. Thanks for sharing all your talents with everyone!
Dear Diane,
Thanks so much for your kind words.
Elana
I stumbled on your website about 6 months ago because I was looking for healthy recipes and food that made me feel good sans wheat,dairy, or sugar. I told my doctor about your recipes and she was eager to get them. Thanks for giving people a simple yet delicious collection of recipes (I've loved everything I've tried) to satisfy love of food and the goal of regaining health.
I came across your website when a co-worker gave me the website. My name is Elana too and I am gluten free and dairy free. The desire to eat better and simply is one our whole society needs to do in order to create peace for our stomachs and our planet. Too many times I see people in my own office with a set of tums at their desks and then wolfing down a burger from lunch which they know will just sit there the rest of the day. So thanks for a great website with such tempting pics!
Elyse -Thanks for your nice comment; I especially like the part about "to satisfy love of food and goal of regaining health." Couldn't have said it better myself.
Elana -Thanks so much for your comment!
Elana--This entry is the one that made me fall in love with your site. I was amazed that I had found someone else who didn't eat grains, corn, soy, dairy or potatoes.
I'm really still stuck a bit on red potatoes and brown rice. I feel like I need more variety sometimes than veggies, fruit and protein and I love your site for that reason. You've made me see that there are other options with almond flour and coconut flour.
I would love(if the inspiration ever hits you) to see a log of what you typically eat for breakfast, lunch and dinner over a period of a few days. I know that is asking a lot but maybe if you ever feel so inclined. I just seem to still have gaps and holes that I'm trying to fill when it comes to my go-to foods.
Thanks for all of your excellent work. I had dinner last night at someone else's home and as they passed around chocolate cookies, I was thrilled when I realized I had plenty of yummy treat options back at home that I could make that would be even more fulfilling then what was in front of me. I owe that to you and your excellent site.
Thanks!
Hi Eden,
Thanks so much for you sweet comment. What I eat is probably not all that inspiring. A lot of leftover protein (from the night before) for breakfast and tons of salad (during the summer), mixed in with some of the treats and lots of the entreesw found on this site. Leftovers are the key though, they save time on constantly cooking. Sometimes dessert for breakfast, though I try to do that on only the most rare of occasions as it's not so great on my blood sugar.
I am so glad to hear your story about dinner at someone else's home last night! That reminds me of what I do. I go home and eat something yummy and don't feel deprived at all. Or, sometimes I'll go home and make a healthier/gf version of whatever was served for dessert at the party --it can be inspiration rather than deprivation.
Elana
Just found your site and it's great! I thought I would never find recipes for goodies made without grain.
The doctor has me on a gluten free diet and says I may also be prediabetic. The dietitican has suggested stevia. Do think that it would work in your recipes instead of agave nector. She is afraid agave will spike my blood sugar. I am trying to control this with diet. Thanks
Connie,
Please see my faq's for the answer to this and other frequently asked questions.
Best,
Elana
Dear Elana,
I recently came upon your website searching for gluten free recipes. I have tried several after ordering the almond flour that you suggested. I have cooked with various nut and coconut flours in the past and many times were disappointed -- I am encouraged after reading your response about RedMill flours and am looking forward to spending the weekend in my kitchen. I don't have celiac's but I believe that I have some sensitivity to gluten and dairy. When I eat gluten and/or dairy I get bloated and feel achey so I have now eliminated these items from my diet and am feeling much better. Thanks so much for all of your wonderful recipes -- I go on your site everday and print a few.
May God bless you and your family,
Theresa (Merritt Island, Florida -- yes it is raining and raining and raining)
Theresa,
Thanks for stopping by and for your comment.
I hope you are enjoying the recipes and staying safe with all of this weather.
Elana
Hi Elana~
Thanks so much for all the great recipes and ideas on your site. I'm working in Korea with my husband who's celiac and we're trying to go off dairy right now too. I've been feeling a bit sorry for myself lately and was really encouraged by this upbeat post. It's so inspiring that you focus on all the delicious foods that are still available to you. I'm excited to try some of your recipes soon :)
Shawna,
Thanks for your kind words. I hope you are well over there in Korea.
Elana
Thank you for all the wonderful recipes and information you share at your website. Have you considered sprouting wheat berries to be used in your recipes. I believe sprouted wheat does not contain gluten. After I sprouted wheat berries, I dehydrate them for 4-6 hours. Then I grind them into flour to be used for baking cakes. However, sprouted wheat flour causes my cake to be quite wet. Also when I bake bread with sprouted wheat flour, the bread turns out very tough(100% whole wheat flour). I want to use sprouted wheat flour as they have more nutrients. Thank you.
Lisa,
I haven't tried sprouted wheat berries as I am one of those people that is so wheat/gluten intolerant that I don't even do well with wheat grass --it makes me quite ill.
Thanks for the idea though, it might be of help to others.
Elana
Elana-
What a sweet and encouraging post. I find myself feeling left out on days like Thanksgiving and family gatherings because I am gluten, dairy, cane sugar, and soy free due to severe allergies. This was a good reminder that I should be happy to be eating so healthy and with exciting options and food combinations! One question for you; why do you avoid corn?
Emily,
Thanks for your sweet comment.
I avoid corn, potatoes, rice, other grains, etc. as I do not digest them very well.
Elana
Hi Elana,
I'm enjoying your site and recipes very much. Do you have a source for the almond flour that is organic? Also, would it make a difference in your recipes if I just ground my own flour out of almonds with the skins on?
Thanks.
Mary
Mary,
For organic almond flour, go here.
For more info on blanched vs. unblanched almond flour, please see my faq.
Thanks,
Elana
I love your positive article on what some of us CAN eat instead of focusing on what we can't eat. The only thing that is different with me is that I only eat the olives when they are vinegar-free, as vinegar is also on my list.
And one of my favorite snacks is a cooked yam - sweet and satisfying with nothing added!
Rachel,
Thanks so much for your comment!
Elana
Hi Elana,
I'm new to your site, but have fallen in love with it! I, too, have discovered that my body doesn't react well to the processed foods, mainly corn products and sugars for me, that are so prevalent now. These so-called restrictions are what allow me to be free and, like you, I have become passionate about cooking and love the challenge of preparing healthy, delicious to the taste, meals for my husband and myself. I recently moved to Philly and love shopping for fresh produce and making that a staple in my diet. Recently, my husband and I have decided to become gluten-free and dairy-free. This is a new, but exciting journey for us, and I'm grateful for your site, and others like yours, that have great advice, recipes, and encouragement for people like me who want to improve their physical state. Thanks again!
Martha,
Thanks so much for your heartfelt comment. I really appreciate it and am glad you are enjoying my website and recipes!
Elana
What is in the above photo?? some kind of cake?
What a great site you have, Elana! Thank you for that! You have a few recipes with arrowroot powder but doesn't it contain a lot of starch? Are you able to tolerate it?
Tracey -Indeed! Cake made by a joyful child, who is proudly preening over it in the photo.
Maria -Yes, you are correct, arrowroot is a starchy food. I do ok with it. If you go to my sidebar and click on the link for "arrowroot" in the purchase section, you will be taken to a site that discusses the healing benefits of this powder. I started using it back in my Ayurvedic days and love it.
May I know how you know that you do not digest corn, potatoes, rice & other grains well? My 3 year old seems to be sensitive to gluten. The pediatrician says he is not a Celiac due to negative blood tests, but his very very loose stools have improved greatly after going GF this last month. We've been traveling in Europe this past month so a bit of gluten has slipped into his mouth a few times and he's gotten diarrhea about 12 hrs later each time. So, now that I'm back in the US, I've been pouring through your site as I love well prepared healthy food. It's a bit overwhelming, though, tryiing to decide how to go about changing the diet for my family. My husband has AS (ankylosing spondylitis - an autoimmune disorder) and I'm tired all the times. So, do you recommend eliminating gluten, potatoes, corn, rice, grains, dairy & soy for a long period of time and then gradually adding back one by one for each person? I'd appreciate any tidbit of advice you have!
Take care,
Elisabeth
Hi Elisabeth, I know I do not do well those foods well as I cannot digest them --think stomach ache and other associated symptoms. I really like the Specific Carbohydrate Diet. I have not added any of those foods back into my diet as I feel so good when I do not eat them. I hope this helps and good luck with all that is going on in your family :-)
Hi Elana! When I stumbled upon your site I thought to my self...WOW! Someone that eats just like my family and I do! We also adhere to a diet without sugar, dairy, grains, potatoes, corn, soy or anything that is high glycemic. But, I was tired of eating the same old things every day. Your site has inspired me to get back in the kitchen and feel alive again! You are doing a wonderful job and your site is nice and cozy. Thanks :-)
Thank you, Elana, for that very eloquent letter about why those of us who choose to eat they various ways we do, well, do. I appreciate your forthrightness and honesty, as well as your candor. It can be overwhelming to eat specific to our bodies needs, but to explain it to another can even be more overwhelming. I love treating my body well and really honoring it every day, but there are a few people in my life who have a hard time adjusting to this. I like that you call it an eating plan and I like that you are willing to sacrifice the so-called "good" foods lining our grocery shelves to really eat the old-fashioned way - according to what really makes us thrive. Well said.
Dear Elena.
Like some of the others I found your site looking for a gluten way to live. I found out recently that my diabetes is probably caused but being allergic to wheat, soy and dairy products. It has been an adventure in eating I must say. Your recipes have given me hope that I actually can have a dessert that looks and tastes like a dessert. I have a neice who has Celiacs and I am going to pass this web site to her. Thank you this encourages me to try some experimenting on my own.
thanks Lynda