Lest y’all think me totally unreliable, here’s the update on our attempt to put the kabosh on wheat for two weeks. I’ve been committed. I even resisted the vegan ravioli that was crying out to me at the market yesterday. Problem is we keep realizing that stuff has wheat we didn’t know about. Like I forgot that soy sauce has wheat (tamari is okay). And I accidentally ate some field roast (that was dumb, should have realized it’s grain-based and mostly wheat). I also mistakenly ate some spelt bread that actually had wheat flour in it. So we might have to extend the diet to get the proper effect, but we haven’t bailed.
I haven’t remembered to write down every meal, but I can tell you about the yummy dinner we had last night – quinoa with mixed veg, grilled portabellas, and salad with grape tomatoes.
I’m big into quinoa lately. I even mixed up some little pre-measured baggies of 1 cup quinoa with mixed dried vegetables (from the bulk section at the market, intended as a soup base) and various herbs and spices. So now it’s really easy to brown the mix in a little oil, add 2 cups water, and simmer for 15 minutes or until water is fully absorbed and grains are tender. Quinoa is super healthy. Though considered a grain, I was interested to find out that it’s more closely related to leafy green vegetables.
Apparently quinoa grows with a coating of saponin, which has a bitter taste. Generally any quinoa you buy in the store has already been processed to remove this, but giving it an extra rinse can clear off remaining residue. I actually skipped that step because I don’t have an appropriate fine-mesh strainer, but I figured it was worth sharing.