When I found out that I was sensitive to gluten, I spent a long time missing the things I could no longer eat (toasted bread and bagels were at the top of my list). I am under the impression that most people who discover that they have a food sensitivity or allergy go through a similar mourning period. It would get particularly bad for me when I wanted to bake cookies. I’ve never been a dedicated baker, but I was pretty good at producing a tasty batch of cookies when the mood struck.
A gluten-free pescetarian explores eating well on a budget.
Entries in gluten (4)
I admit that I was nervous about my first visit to Caprese Ristorante Italiano. All of the rave reviews had me wondering if people with gluten sensitivities were just thrilled to finally have a 100 per cent gluten-free option in Ottawa. There was the occasional bad review, but those seemed to come from around the time Caprese opened, two years ago (in the space Rasputin’s used to occupy on Bronson). Based on my first meal there, I am ready to join the ranks of the believers. The bread really is that delicious, the pasta really is that tasty, and it’s not just “good for gluten-free”. It’s good. Period.
Quinoa is a gluten-free, grain-like seed which provides protein, fibre, and minerals. Unlike other grains, quinoa does not need to be combined with other foods in order to create a complete set of amino acids: it is a complete protein all by itself. It is cooked in a similar way to rice, simmering until the water has been absorbed. Its slightly nutty flavour and unique texture make it perfect for eating hot or cold. I came across this recipe on the Fat Free Vegan blog, and have adjusted it to suit my tastes. The original recipe says that it serves 8, but I’ve always found that it serves more. The fresh herbs and zippy flavour make this a refreshing salad that works well as a meal or a side-dish.
Food can be a loaded topic these days. There's the slow food movement, foodies, gourmet chefs, vegans, paleos, and everyone in-between with opinions to offer. My interest in food - beyond simply staying alive - stems from 2 areas: I enjoy cooking and appreciate it when it's done well, and I have ethical and nutritional concerns about what goes into my body.