Some of you may have noticed that we were rather absent from the gluten-free community this past Spring/Summer. For 5 months (May – September) we didn’t run any gluten-free events. The truth is, nearly a year ago I experienced a major breakthrough in my health and I needed some time to absorb the magnitude of what I had just accomplished and to be absolutely sure that I had healed my gluten intolerance before going public with my story. I’m happily emerging out of an intense bout of identity crisis after my gluten-free world crumbled beneath me, when I discovered I was able to eat gluten again without any ill effects.

photo credit: Bob.Fornal

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Living in a gluten-free household has required me to discover many new grains to incorporate into our meals. Wild rice is typically a bit more expensive, but well worth the splurge! It has such an amazing, nutty flavour and smells incredible while cooking.

I wanted to try something a bit different with the wild rice this time so I picked apart several pilaf recipes and came up with my own. This recipe can be easily adapted to cater vegetarians and meat eaters alike.

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According to new research from the Mayo Clinic, Celiac Disease affects approximately 1 in 100 people. When individuals with Celiac Disease consume gluten, which is a protein found in wheat, rye and barley, the absorptive surface of the small intestine is damaged. This greatly decreases the body’s ability to absorb nutrients causing vitamin and mineral deficiencies that deprive the brain, nervous system, bones and other organs of essential nourishment. Continued exposure to gluten creates an increased risk for developing secondary diseases and disorders including certain types of cancer. The development of Celiac Disease involves a combination of genetic, environmental and immunological factors. It can occur at any age and may be triggered by a gastrointestinal or viral infection, severe stress, surgery, pregnancy or another life-changing event.

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This is a very simple and fast weeknight dinner that makes delicious leftovers for lunch the next day. The combination of the sweet sun dried tomatoes with the bitter arugula is mouth-watering. The picture doesn’t do it justice. It’s my favourite dish at the moment, although if you ask my husband everything we eat is my “favourite” and maybe he’s right … I slow down and take the time to enjoy every bite of all our meals making them that much more enjoyable.

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The day has finally arrived … I can eat YOGURT again. I can’t even begin to explain to you how excited I am that there is finally a gluten-free, dairy-free, soy-free yogurt and ice cream on the market! I love coconut milk, what a brilliant idea and oh so tasty. I dearly miss eating yogurt with granola and fresh berries, it’s probably one of my favourite foods.

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