Many of my patients learn through our work together that they are sensitive to gluten products which is found in wheat, spelt, rye, barley and more. At first this can seem like a scary discovery. They ask “what will I eat?!”
There is an increased awareness of the link between food and health conditions. It’s because of this awareness that many more gluten-free products are popping up in our grocery stores and health food stores.
I recently read a book called “Where Do I Start? Your essential gluten-free, dairy-free, sugar-free Allergy Cookbook” by Victoria Yeh. This book is a great resource to have when trying to live and cook without these offending foods.
If you think you may have food sensitivities causing health issues there are a number of ways to determine which foods are the problem. A visit with a Naturopathic Doctor can help you get to the root cause of potential food sensitivities.
Morning Rice Pudding by Angela Hanlon, ND
I had the pleasure of having my friend and colleague, Angela, visit last weekend. She cooked up a great gluten-free breakfast for us.
white basmati rice
1 can coconut milk
1-2 mashed bananas
1 apple chopped
1 tsp cinnamon
Cook the rice with all these ingredients together. Add water to make sure the rice to liquid ratio is 1:2.
You can make a large batch of this and heat up each portion as necessary for a few mornings.