3 Reasons You May Want To Say Au Revoir to Gluten in 2014:
1. feel younger, energised, and more reactive.
It is estimated 30 to 60% of people are gluten sensitive and 1 in every 100 has celiac disease, often undiagnosed.
It is impossible for humans to digest gluten.
People who have stopped eating gluten have described it as ‘ the light being switched on’ and ‘living your life at a different level’.
Where once they experienced brain fog, fatigue and clumsiness they now feel alert, energised and have new found clarity.
2. prevent or heal illnesses and medical conditions
Gluten sensitivity has been associated with over 55 non gut related diseases and many common conditions such as fatigue, depression, migraine, infertility, miscarriage, anxiety, ADHD.
The removal of gluten from the diet is the only treatment for Celiac disease, where symptoms include stomach pain, diarrhea, vomiting and constipation. Gluten is also associated with gut-conditions such as Ulcerative Colitis.
Gluten sensitivity can sometimes manifest only as neurological disease.
3. be healthier and slimmer
Most food that contains gluten is refined, processed and manufactured, so anyone wanting to eat a healthy diet would choose to avoid them.
You should naturally lose weight and be less bloated, YES!
If you buy fresh, local and organic you are often buying gluten-free too.
Is it tough to cut out gluten?
I haven’t found it so. I can’t remember feeling so alive and feel 20 years younger!
For more information on gluten check out my FAQ page
Green Warrior Quinoa Salad
This salad is one of my favourite recipes, full of nourishing nutrition and flavour.
It’s gluten-free, veggie, sugar free and can be dairy free.
The Inca’s first realised the potential of Quinoa believing it increased the stamina of their warriors, and boy were they right.
Quinoa really is a super food, rich in; protein, fibre, all amino acids and iron, Lysine essential for tissue growth and repair, magnesium helping detoxification, blood sugar control and energy and manganese an antioxidant which helps prevent damage to mitochondria (I admit I’m a bit out of my depth here but Google it, it’s amazing stuff) and helps produce red blood cells and damage from free radicals.
Finally its full of B2 which improves energy metabolism with the brian and muscle cells
I call this a Go To salad, as I literally throw it together for a tasty, easy and lunch. I am not going to include any quantities here as for me its all about the moment, working with the ingredients you have in the fridge, number of people you wish to feed and how you feel on a given day.
This is how I love to Cook.
Quinoa, the star of the show
Sugar snap peas
Frozen Petit Pois (you could any pea you wish fresh or frozen)
I dressed this salad with olive oil, seal salt and coriander.
1. Cook the Quinoa
I do this by measuring out my cups (sorry fellow Brits but I find this simplest way with the tiny grains) of Quinoa, rinsing under cold water then adding to a pan with equal cups of water (this works best for me). Bring to the boil then simmer with a lid on for 10 mins. Take lid off cover with a tea towel for 5 mins then fluff with a fork.
2. Boil a pan of water then when rapidly boiling add in your sugar snap peas for 2 mins. Then add your petit pois for an additional min. Take off the heat, drain and run under a cold tap until cold.
3. Peel and slice the avocado.
4. Cut and dice the cucumber.
5. Build the salad, or rather mix all ingredients thus far gently together.
6. Add the feta and walnuts.
7. Dress and enjoy.