gluten free birthday cake

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 toasted sesame oil, dijon 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!


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