* The specialist said that I can eat gluten up until my biopsy in a couple of weeks time, which is awesome because I have been seeing it as a chance to say goodbye to all of my gluteny favourite foods except since I stopped eating it, I have been really really really sick whenever I eat it, I can finally see the link between my health problems and gluten. I might actually voluntarily stop beforehand because I want to be well.
* People with coeliac's disease often have issues with the absorption of vitamins and minerals, that can lead to other problems like osteoporosis, which is why constant low iron or b12, is often a sign that you should tested for coeliac disease, although most doctors seem to be pretty oblivious. I've always had low iron, even in my pre-vegan years and stomach related issues for years, and despite seeing several specialists and doctors I was never tested, until now. I was a little nervous about getting the results of my calcium, b12 etc knowing that my body might not be absorbing them either. Also, i've been vegan for 6-7 years and have been a pretty slack vegan when it comes to taking vitamins/minerals and am a bit of a junk vegan as you can probably tell from this blog. But, my calcium, b12, creatinine, potassium, are all ok. Yay!!!!! The only low ones are my iron (which is up from it's normally low place thanks to the expensive but effective red iron) and my vitamin d which is slightly low. I'm off to get some deva multivitamins though now from here and I might even try to get more sun.
* I'm having a gluten free vegan potluck on 26th Feb fri night in Brunswick, if you are interested in coming, email me at inthemoodfornoodles (at) gmail (dot) (com)
I got to go to Costo on the weekend with a member and come back a little poorer but with lots of bulk items like gluten free museli bars, tinned tomatoes, a giant jar of sundried tomatoes, a bag of almonds, 1kg of cherries (more on that later), maple syrup, frozen blueberries and 4 blocks or organic dark chocolate. It was awesome, and I restrained myself from buying giant bags of american potato chips, giant size hommous and lots more.
Anyway on to the food we made, I've started my first trial with gluten free pasta. Toby made the sundried tomato pesto from ppk, which is super easy, we ignored the advice and used the jar kind and eliminated the first step, we also used regular almonds instead of silvered and it didn't seem to make a difference.
Ingredients
1/2 cup sundried tomatoes (not the kind in a jar)
2 cloves garlic
1 Tablespoon olive oil
2 Tablespoons nutritional yeast or vegan parmesan
1/4 cup slivered almonds
Fresh ground pepper and a dash of salt
Directions
In a sauce pan soak sundried tomatoes in boiling water til covered by an inch. Leave to soak for 10-15 minutes til soft.
In a blender or food processor combine the sundried tomatoes and its soaking water, garlic, olive oil, slivered almonds, nutritional yeast or vegan parmesan, fresh ground pepper and a dash of salt. Process til smooth.
He then added the pesto to the pasta and mixed over low heat. We tried the Orgran vegetable rice pasta spirals. I was half expecting the pasta to be a little like cardboard, like wholewheat pasta, but it was actually alright. Maybe not quite as smooth as regular pasta, but really ok. I can still have comforting pasta carbs, yay!
As for the pesto, it was super quick to made, tasty and we will definitely make it again. Toby added cannellini beans to this dish, but it really does need some veggies too, we just didn't have any.
We added nooch to the top (instead of putting it in the pesto itself).
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