hide and seek in the pantry..

A bit of Monday true or false. Do jellybeans contain gluten?…

…….

……

True!

Something I didn’t find out until the weekend. By accident.

After I had eaten half a pack.

Crap and double crap.

It’s funny how most of my food patterns have been completely re-set, however there are some foods, when they are placed in front of me, I just reach for without thinking.

Open mouth, in it goes.

I don’t even think about it.

What’s in it and definitely whether it is any good for me.

But within minutes I started to wonder if it did have wheat in it.

The waves of nausea, the drowsiness and mild headache had started to kick in.

One quick scan of the label confirmed the fears, it did contain gluten.

Lucky for me, I only experienced a couple of the side effects rather than the full suite which I often endure.

So thought I’d put up a post on the most random items which contain gluten, Jelly beans being one.

Other GF people be on the look out, it is in everything!

x J

Top 10 hidden offenders

1) Jelly Beans/licorice

2) Soy Sauce

3) Hot dogs

4) Processed meats – ie salami, ham, turkey meat, pepperoni, bacon

5) Blue Cheese

6) Malt vinegar

7) Beer

8) Red and White Wine (it is GF but the barrels it is stored is often coated in a substance containing gluten)

9) Pickles (yep when malt vinegar is used!)

10) Mustard – whole grain and djion are the toughest ones to find GF

choosing bliss this sunday morning

Blue skies. Sunshine. Light spring breeze. My runners and me.

The perfect start to a sunday morning.

My idea of bliss really. The rush after a run is like nothing else.

But to top it off today, afterwards I baked up a bit of a storm for morning tea and thought I’d share the end result

Fresh raspberry/strawberry scones. GF, NF, EF, DF, Vegan Friendly and SF.

I don’t need to tell you they were delish do I? ;P Happy Sunday all.

Also thought I’d share my favourite quote that I always think of on Sundays. Can set you up on the right foot for the rest of the week 🙂

x

J

“Every morning when I get up, the first thing I decide is: What do I want? Misery? Blisfullness? What am I going to choose today? And it happens that I always choose blissfulness. It is my choice, it is my life, “ Abdullah

blowing a chocolate raspberry kiss..

So as a little thank you to the hospital staff for all their care, compassion and understanding last week I though I’d send them a chocolate raspberry kiss.

Well an edible one anyway.

Along with some choc raspberry nut biscuits, I sent up some kale and carrot muffins, apricot and banana muffins and a couple of choc cherry muffins. All made GF, LF, DF, EF and vegan friendly chocolate.

Thought I’d share a pic of the biscuits. Saved a couple for home and they don’t look like they will last the day 🙂

x

J

 

A savoury and a sweet walked into a bar…

The biggest quandary known to snackers worldwide. The sweet vs savoury conundrum. I have always fallen into the sweet category myself, but I know quite a few folk who have a hankering for the savoury stuff.

So building on the raspberry wonderland muffin base I’ve created a few hybrids I just couldn’t help but share. All SF, GF, LF and vegan friendly 🙂

 

Kale & Carrot Savoury Muffin

The Goods:

3 Chopped leaves of Kale

1 finely chopped onion

1 Large field mushroom finely chopped

1 carrot finely grated or chopped in a processor

1 cup of plain GF flour

125ml Olive Oil

125ml Almond Milk

1 tablespoon of crushed turmeric (much better for flavour)

2 teaspoons of paprika powder

1 teaspoon of turmeric powder

2 teaspoons on baking powder

 

Mix the flour, paprika, turmeric powder and baking powder together until well combined. Then fold the kale, carrot, onion and mushroom into a separate bowl. Add the oil, milk and crushed turmeric. Mix well. Fold into the flour until well combined. Scoop into a muffin tray and bake for 10-15mins on 180 degrees. Top the muffins with some grated parmesan. Or for a vegan friendly option – vegan cheese. Rotate after 5 mins and check the cheese doesn’t go too brown. Serve warm.

and for the sweet fiends out there – 2 recipes to whet your appetite:

Choc Date Apple Muffins

The Goods:

1/4 cup of chopped dates/prunes

1 tin of Ardmona apples (no added sugar)

1/2 cup of sultanas

2 tablespoons of pure cacao

125ml almond milk

125ml olive oil

1 cup of plain GF flour

2 teaspoons of baking powder (gluten free)

1 teaspoon of cinnamon

2 tablespoons of Honey

1 tablespoon of Maple Syrup

 

Mix the flour, cinnamon, cacao and baking powder together. Add the apples, sultanas, olive oil and milk all in one separate bowl. Add the honey and maple syrup and combine. Fold into flour until all is combined. Pour into muffin tins and bake for 10-15 mins. If you want to make it double choc – use sugar-free dark goiji berry chocolate and put tiny pieces in the middle of the muffins to create a melt in your mouth chocolatey centre.

and for those who like a ginger/citrus punch:

Ginger Citrus muffins

The Goods:

1 cup of orange zest

1/4 cup of freshly squeezed orange juice

1/2 of freshly cut ginger

1 tablespoon of crushed ginger

2 tablespoons of all spice

1 tablespoon of nutmeg

1 cup of gluten free plain flour

125ml almond milk

125ml olive oil

1 & 1/2 cups of sultanas

1/4 cup of crushed walnuts

2 teaspoons of baking powder (gluten free)

2 tablespoons of honey

Combine spices, flour and baking powder in one bowl, add zest and mix through. Pour oil, milk, sultanas, honey, ginger and orange juice into a bowl and stir well. Fold into flour mix. Pour into muffin tins and bake for 10-15 mins.

There’s always a debate at morning tea as to which one is best with coffee, but so far the arguments peter out as soon as everyone takes a bite.

Enjoy

x

j

 

 

Boom chia wow wow…

So for those who missed the memo. Goji berries are passe’. Acai are old hat. Chia seeds are the new black.

You know when an obscure super food has gone mainstream when your grandmother shows you the woolies brand packet she just bought of it.

I’ve never been one to follow trends and hype. You’ll never catch me reading the dan brown series (hated it, too predictable) or the girl with the dragon tatoo series (too dark and obsessive). I’m the same with my food.

However, since going GF I noticed just not only much sugar was in GF recipes but the butter and dairy that was thrown into the mix to make it taste good and appear more normal.

What does this have to do with the humble black chia seed? A lot. It’s in baking that this little seed which has no taste of its own and looks just like an everyday poppy-seed dons it’s superman cape and takes charge.

Not only can I replace Dairy/Butter products with it, but I can add it to recipes to keep muffins, cakes and biscuits from drying out.

By adding one tablespoon of the chia seeds to eight parts water  a little known wonder can be created called chia seed gel. It tastes like a bowl of nothing. But put it into a recipe and it absorbs all the flavours in the recipe as it own.

It sounds like a lot of trouble I’m sure, but when you consider that by using the gel you are removing up to 75% of the fat in most of the recipes, you’ll find yourself starting to get excited.

The best part is the chia gel functions as a hunger suppressant by slowing down the digestion and absorption of carbohydrates in the system, thus ensuring that you stay full for a longer period without sudden peaks in blood sugar.

The chia gel acts in the digestive tract like a broom, cleaning out your intestine as it makes its way through the system. This action helps to clear the body of toxins as well as foods that may be slow in passing through the system, like meats and dairy products which are low in fiber.

I’m no chia seed junkie or cheerleader but since discovering it, the whole family is hooked. A serving (teaspoon) of the seed has:

• 15 times more magnesium than brocoli
• 18 times more Omega 3 than Salmon
• Six times more Calcium than Whole Milk
• Three times more iron than Spinach
• 30 percent more Antioxidants than Blueberries
• 15 percent more Fibre than Flaxseed

No simple feat for any single food. But it does come with a draw back. Calories. In just one teaspoon (8 grams) it has more than 68 calories. The equivalent of  nearly a cup of raspberries.

So it’s all about moderation with the seed. While the national nutritional guidelines have no limit to how much you can eat of the super food, there can be too much of a good thing.

As with all food fads I’m sure the hype and excitement around the seed will eventually die down but for once, some of its celebrity is actually deserved. So for now the humble chia seed will always have its own spotlight in my kitchen cupboard.

x

J

 

pass the buckwheat

Bit of irony in the title considering this is a blog about leading a wheat free existence, but suprisingly, buckwheat is gluten-free and has turned into one of my most favourite snacks to add to salads and meals.

If you picture that couscous, rice and barley when thirds in a baby, the result would be the humble buckwheat.

Although commonly thought of as a grain, buckwheat actually comes from a herb plant. The seeds we eat as buckwheat are the fruit seeds of a plant similar to rhubarb.  In culinary terms though,  buckwheat can be considered a grain and has a distinctive nutty flavour.

It is cooked and prepared in the same manner as other whole grains, such as quinoa, brown rice and barley. Only about five times easier. The small triangular seeds of buckwheat can be toasted in a frying pan to bring out their earthy rich flavour, and this form is known as Kasha. Or they can be boiled with stock or hot water.

In many cultures, buckwheat is prized for its super nutrition and versatility, and you’ll find it in a variety of preparations, such as the buckwheat noodles of Japan and Korea, (Soba) European buckwheat pancakes, and many  Eastern European dishes use buckwheat in its most simple form – whole grains made into porridges or grain dishes.

 As with many foods that have a long history as “peasant food” Buckwheat has long been considered a super food, a highly nutritious source of protein and amino acids, and offering health benefits for the cardiovascular system, as a natural cholesterol lowerer and can even help to stabilise and maintain healthy blood sugar levels.

I thought I’d share one of my all time favourite buckwheat lunch dishes that is super easy to make and tastes lovely.

Buckwheat a la Jess

The Goods

1 Red Onion

2 Stems of eschalots

1 tin of tuna chunks in spring water (or if you want to go vegetarian don’t add)

1/4 cup of kidney beans

1 cup of fresh coriander

1 Handful of fresh mint

1/4 cup of fresh basil

1 finely chopped Capsicum

1 Teaspoon of freshly minced ginger

2 Tablespoons of White Vinegar

The Juice of half a lemon

1 Finely chopped tomato

1 Avocado

Put a cup of buckwheat (enough to make three serves of salad) into a pan with 2 cups of boiling water. Boil for 5-10 minutes until the kernels have opened and are soft to touch. In the meantime finely chop the onion, capsicum, tomato, eschalots and add to a bowl. Add kidney beans and tuna. Then make the dressing. Combine vinegar, ginger, lemon juice and some olive oil and mix. Add some chopped coriander and mint to the dressing. Then add rest of mint, basil and coriander to salad. Once buckwheat has cooked, remove and drain. Rinse with cold water. Add to the bowl and mix it all together. Drizzle the dressing on the top and then mix with tongs.

Serve with slices of avocado and some ricotta or feta on top. Most delish and easy to make – less than 10 mins!

x

J

Saturday morning sweetness equals gladness..

Oops, just realised I posted the most tantalising pic of sweet quinoa without sharing the recipe.

Very cruel of me.

Very simple recipe below for anyone who wants to get their quinoa on:

Sweet Sweet Quinoa

1 Cup of White Quinoa

2 Cups of Almond Milk

2 Teaspoons of Cinnamon

1/3 cup of sultanas

1 Teaspoon of chia seeds

 1 Tablespoon of Honey

2 Tablespoons of Greek yoghurt/Or Soya Dream/

Add the almond milk and quinoa together in a saucepan. Add sultanas, honey, chia seeds, cinnamon and slowly stir for 10 minutes until the quinoa as thickened and until all the milk is nearly combined. Alow to simmer lightly and take off the heat. Add to bowl with yoghurt on top and a sprinkling of almonds or lsa (flaxseed meal) for an extra boost.

x

J

You’d never catch me..

Happy Saturday everyone.

So I woke up this morning to fog, blue skies and sunshine and thought what a perfect morning for some sweet quinoa and lactose free yoghurt.

The old me would have found that phrase very strange. In fact, 12 months ago, even 10 months ago, you’d never catch me saying something like that. How times change. I was a wheat bix, honey and milk kind of girl. Which only led to a world of trouble for my stomach and body in general.

So it got me thinking about all the things I now say or think, that prior to entering the world of gluten-free I never thought you’d catch me saying…

1) Milk chocolate just tastes wrong…..  – after going sugar-free, lactose and gluten-free I really can’t handle the taste of milk chocolate anymore. The only thing that fixes the sugar fix? Dark sugar-free chocolate. The higher the cocoa count the better.

2) Soy Milk actually makes coffee taste better and Almond milk froths so well you could swear it was made for cappuccinos… why more coffee shops don’t use rice or almond milk I do not know. Almond milk is awesome in coffees. I now can’t stand the taste of skim milk. Soy when done properly so the protein isn’t burnt just tastes amazing.

3) Bread has really lost its appeal.. I used to love bread. Garlic bread, ciabatta, spelt, sourdough you name it, I ate it. Now, Meh. It smells good, but I now know the repercussions of eating it. So anytime I’m tempted I just think about how I’ll spend the next hour or two on my bed with a migraine or in the loo or both.

4)  If there is nothing at a cafe/restaurant for me to eat, I’m ok with that… Anyone who knows me well, knows I like my food. A lot. But if I happen to go to a restaurant with friends and there isn’t anything I can have. I am happy not to have anything, rather than risk eating something that makes me ill. Or better yet, just something simple like veggies or a simple salad will tide me over til I can go home and fix something. Before it was like the amazing race, I had to eat and I had to eat then and there or I’d die. Turns out, I won’t.

5) It is not normal to burp or have gas all the time is not normal…. It’s a sign that something’s not right or being digested properly. Yes not  everyone wants to read about it, but it has to be said. I used to have this problem a lot. It’s not normal. I now know what’s normal because I’m back to at least appearing far more lady like.

6) I do not need chocolate to function… seems a bit obvious. But my mantra went a little bit like this. I had a bad day, I deserve some chocolate. I had a great day, I want to celebrate with some chocolate. I did an awesome work out, I deserve some chocolate. I ate really well today, I have earned some chocolate. I ate crap today, I want chocolate. Kind of a vicious cycle. Turns out I don’t need it to function.

7) I really don’t like the taste of sugar so if it’s not sugar-free, I don’t want it. Me without sugar? Bit like the ocean without water. Well that was the case eight months ago. Now, it just tastes so refined, so sweet and just not good. It puts my moods up and down and I end up with headaches and feeling tired. Life without it, really is so so much sweeter.

8) I didn’t realise how sweet pears and other fruit was, til I cut out sugar… seriously craving sugar? Eat a pear. Close your eyes and just take a bite. The natural sugar high is bliss.It is like a waterfall of flavour. I feel like I’m rediscovering fruit, especially raspberries, blueberries, bananas and pears all over again. Kiwis and passionfruit also are now my new best friends.

9)Store bought sauces just taste fake now. Seeing as so many pre-made sauces contain gluten, added sugar and bucket loads of sodium not to mention preservatives I’ve started making my own. Just using spices, herbs and tins of tomatoes and veggies. I now know how to make curry from scratch, my own laksa, rogan josh and also created my own types of dishes like sage ginger chicken skewers, lemon roasted chicken and spinach savoury egg pots. Talk bout an education for the taste buds.

10) I haven’t needed tissues, antibiotics or cold and flu products for eight months. This kind of says it all. I used to get throat, chest, sinus infections every three weeks. Stomach bugs every month and migraines on a monthly some times weekly basis. I haven’t had one since I went GF, SF and lactose free. Not one.

I guess at the end of the day, proof really is in the pudding..

x

J

Defloured & delighted

You can’t sneeze without hearing about GF. Gluten Free. I’m sure my friends are downright sick of it. Waiters now fear me. Woolworths and IGA shop assistants now run when I enter the store. I can see it in their eyes. Here is that girl again. The defloured one. Looking for GF products and asking all kinds of questions.

Most baristas now just hand me their soy milk to inspect rather than answer my question. They quiver in my presence. I’m not difficult to please, honest. I just don’t want gluten in my food. Now or ever.

After living most of the last six or seven years experiencing some of the most debilitating gluten intolerance side effects, I am now side effect free and plan to stay that way.

As part of this journey I have rediscovered the joy of cooking. Not only cooking, but making food and knowing every little ingredient that goes into it. Knowing that after eating it I won’t spend the next half an hour in the bathroom being ill, or lying on my bed in pain or feeling sleepy.

So after much demand I have now put up this blog to share some of the awesome recipes I have discovered online as well as those I’ve created along the way.

From one GF girl to the rest of the world, enjoy 🙂

x