I love savory vegetables in rich sauces with sautÈed, marinated chicken. I love the nutty flavor of my sprouted flatbread. I even love the simple spicy sweetness of an apple sprinkled with cinnamon. But I can also have a cherry tart or coffee ice cream. Is your mouth watering yet?
Surprise! Every bit of the food I described above is gluten-free and low-glycemic, dairy-free and allergy-friendly (and you can have it tonight if you are industrious; see below).
I Don’t Have to Eat That Way
The most amazing thing about all this is that I am not gluten-intolerant, and I could eat some carbohydrates, but I don’t even like pasta anymore. I eat gluten-free and low-glycemic because I love to, because it tastes better to me than a cardboard-flavored ice-cream cone. I love the way I feel and I look. I’m younger, healthier and stronger than most people my age because I care about what I put into my body. Over the years, I’ve come to enjoy the clean, crisp flavors more than I ever thought possible.
When I travel, I become literally desperate for fresh, organic vegetables. I surprise my hosts and even myself when I answer the question, “What do you like to eat?” with “Lots of vegetables, please.”
It Didn’t Happen Overnight
When I was about ten years old and discovered my passion for cooking. When I was about thirteen, my mother went on Weight WatchersÆ and I wanted to help her stay on her diet by cooking for her special needs. I was amazed! I loved cooking for special diets.
Over the years, I built up a cache of healthful recipes by gradually changing ingredients to wonderful, fun and delicious treats. I tested and re-tested, tried them on friends and husband, went back to the drawing board time and again, even when they liked it. I wanted these recipes to be perfect. Why?
Was I Crazy?
No, but close. I knew that someday I would open a restaurant to serve truly healthy organic food. No sugar! But I didn’t know about the problem so many people had with wheat, and ultimately, with gluten. Then I discovered there were many common food allergies and I started attacking those as well, rooting out common allergens from my recipes and replacing them with ingredients that tasted even better.
I found I couldn’t eat many grains myself, as I would get really sleepy, so I started cooking with nuts and seeds as flour. What about milk? I knew it wasn’t so good for me, either, so I found dairy substitutes in goat milk and coconut milkÖ.yum! These were incorporated into my food inventions.
I opened the restaurant and everyone loved the food. They didn’t even miss the low-cost, high carb additions most restaurants add to make more money. The restaurant is no longer there, but my cookbook is helping people from Australia to Alaska.
The Healing Power of Food
I had followed my intuition to create health – flexible recipes in my restaurant, and discovered that many type I Diabetics also have Celiac disease. Who knew?
Now I know that a gluten-free, low-glycemic, allergy-free way of eating can soften or heal many illnesses, including mental! ADD and Autism are also helped. Imagine what it might do for you!