It is official. We are going gluten free.
I would have said we were pretty gluten free anyway, but when I started to think about it…organic sour dough bread, spelt flour in baking, a pasta dish on our menu most weeks…we weren’t as gluten free as I thought!
This latest dietary fine tuning comes as advice from our Naturopath. My children have a few health quirks, one of them being a very low level of important minerals such as calcium, magnesium, iron and zinc. Despite having a pretty great diet and a healthy lifestyle, their little bodies, for reasons we are still investigating, have a hard time absorbing these little power packed nutrients. So where does the gluten free part come in? Well, as I understand it, grains contain Phytic Acid which binds with minerals such as the ones I have mentioned making them unavailable to the body. This is complicated so for more information, you can read this article which also tells us how best to prepare our grains if we would still like to eat them.
So on Sunday I cleaned out my pantry and fridge and de-glutened. On Monday, I restocked with fresh fruit and vegetables, grass fed beef, organic chicken…and some gluten free off the shelf products.
I don’t believe the answer to better health comes from the gluten free aisle at the supermarket, however, I have made a decision to be kind to myself. To avoid getting overwhelmed, I have bought some gluten free rice pasta, crackers and a few other bits and pieces like organic popcorn and chia and rice bread. My idea is to transition slowly over a couple of weeks and aim to soon be pretty much grain free. I know that this is a great move towards better health for my family and I think having the support of my Naturopath will make it easier for me to make the change smoothly. Well, I hope so!
From The New Enlightened Eating by Caroline Marie Dupont
This delicious pate is vegetarian, gluten, dairy and nut free! It is a yummy thing to spread on crackers in place of sugary options like honey and jam which my kids happen to love!
1 cup of raw sunflower seeds, soaked in filtered water for four hours
1 carrot, chopped
1 stalk of celery, chopped
1/2 cup chopped fresh parsley
I clove of garlic, minced
2 T fresh squeezed lemon juice
1 T miso paste
Pinch of your best salt
What to do:
Drain and rinse the sunflower seeds, then add them to a food processor or Thermomix with the carrot, celery, garlic and parsley. Process until finely chopped but still with some texture.
Add the lemon juice, miso and salt and process again until combined.
Use a spatula to scrape down the sides of the processor if necessary and whiz again. Scoop into a bowl and eat right away or keep covered in the fridge for 2-3 days.
If you are interested in eating gluten free, you might like to check out these posts…
I would love to hear any advice or suggestions about going gluten free – especially when it comes to the kids! Leave me a comment if you get the chance x