More and more people have been asking me health related questions lately: either questions about my history with food intolerance or Coeliac disease, questions about the symptoms I experienced and the tests I underwent; questions about the GAPS diet which I’ve been following for nearly 2 months now, its rationale and its actual impact on my condition. Most of the time, these questions seem to arise from people who are suffering “unclassified” yet consuming symptoms, and don’t know to whom to turn anymore, what doctor they should see, or what tests they should do. They simply want to know what could be causing their problem, and do something about it. But this quickly turns out to be an arduous quest, in some cases, a real Sisyphean endeavour.
I feel that these people are becoming more numerous. More and more often, I hear someone complaining about their health: be it gastrointestinal problems, weight issues, skin conditions, sensitivity of sorts, unusual fatigue, migraines, recurrent illness, depression… The list is long, and includes complaints so common that most people relate to at least one. Continue reading
To tell you the truth, the day right after I published the post about the homemade muesli in May, Karma asked for the “green muesli” I had told you about. I took photos and kept them in my “food photos archive” (which is, in a way, the waiting room for my blog). I think it is about time now to finally fulfill my promise.
This will give me the chance to finish that other (huge) post I’ve been writing and that’s been absorbing me… which explains my silence over the past two weeks… sorry about that!
This recipe I’m about to share here has quite evolved ever since I got the initial idea, a couple of years ago. It all started the day I felt like adding thyme to my bowl of cornflakes (which I always eat dry). The combination struck me right away as full of potential!!!
After a while, I tried to toss in some rolled oats, it gave it a nice body and a richer flavor. Then, I thought of adding cucumber to give it a “refreshing” twist. At that point, the base was established: grains, thyme and cucumber. Simple and tasty. Continue reading
Here’s a recipe to quench your sweet tooth, because I sense it has been feeling ignored over the past few posts. Bones, avocados and fish are all good, but desserts, for some reason, are always the superstar.
Pudding is a great type of dessert, as it is very versatile. It can be raw or cooked like a custard, it can be smooth or textured (like our local rezz b7aleeb / رزّ بحليب , or rice milk pudding), it can be light and fluffy (on the mousse side), runny, jelly like, or firm as a soft cake. Ultimately, it can be mixed or topped with a choice of fruits, nuts, cookies,… You can really unleash your creativity in puddings. Continue reading
One of the nicest outcomes of yesterday evening’s event (in case you have no clue what I’m talking about, check the news), is the fact that our daughter Karma did not go to the nursery this morning. This means that she was treated to her beloved breakfast ritual at home, which is unusual on a Thursday, as she normally eats her morning meal at the nursery.
As soon as I announced to her that she was staying home, her face irradiated and she asked with a big smile “So we’re gonna have muesli, mama?”
Karma, who is now almost 3 yrs old, just loves our muesli “ceremonial”, and is an active part of the drill. She wants to make it all by herself, and manages to do most of it pretty well, I must say.
This kitchen buzz will be presented by… Karma herself! This is actually to show you how easy it is to prepare. It takes about 10 minutes, altogether, to make this extremely nourishing and really delicious morning goodie. Continue reading
Anyone who’s ever tasted freshly made pasta would concur that it is BY FAR tastier than the pre-packed dry ones.
I had always wanted to make pasta at home, and had even borrowed my grandma’s manual pasta maker to give it a shot. It stayed in my cupboard for several months, and I never had the chance to try it. At least not for wheat pasta.
But things changed after I’d been diagnosed with Coeliac: I had to make the switch to gluten-free pasta, and honestly, I wasn’t ready to keep on buying measly ready-made spaghettis that cost more than triple their gluten counterparts. The time had come for me to finally take the plunge into pasta making. And I found out that it is the kind of activity that you can easily do in your own kitchen, as often as your pasta appetite compels you to.
You just need to keep your pasta maker in sight!
Or you may not even need one in the first place: lot of pastas can be made just by using a rolling pin and a knife or a cutter. No wonder pasta was an essential fare way before supermarkets were born… Continue reading
The first time I ever heard about Coeliac disease was from my colleague Jan, while I was munching on a delicious homemade sourdough sandwich during our lunch break. Back then, in 2008, I was right at the start of my bread baking journey, fulfilling my childhood dream of making delicious loaves using my own two hands. Jan had Coeliac since she was a child. When she broadly explained to me what Coeliac was about, my instant reaction was: “if I ever had such a problem, I would really rather kill myself”, and I meant it. Of course, I couldn’t imagine staying alive without eating bread, not even in my wildest… ahem, nightmares. “How could this longtime trusty companion, who had been the pillar of my diet, be capable of so much evil?” I thought, disbelieving.
It is a fact. Gluten, that is present in wheat, rye, barley and oats (but can be found in hundreds of common foodstuff we eat), is responsible for so many ailments, amongst a much bigger portion of the population than you might think. Continue reading