Gluten-Free Meal Ideas
Back in 2008, I was working at a convention center on the Gold Coast in Australia, cheffing for special dietary requirements. I then already had a 3-year stint in a health retreat where we had the odd special dietaries like gluten-free or dairy-free people. There I was, already understanding special diets and how one was affected by certain foods.
Flashback to 2008, I managed to be hooked up with a very special chef named Micheal Fletcher (my hero), he had seen me cook and was interested in “hippy food” so he asked me to come to see what his very large team was doing at the convention centre on a mass scale.
I had no idea what to expect, and when I went in I was blown away by the HUGE quantities of food and the thousands of people they were cooking for.
The job was to make isms that had flavour and not cardboard as the chefs would call the food they initially tasted. Being the only female chef in this very large kitchen at the time, I felt very vulnerable and also slightly intimidated.
I took my position very seriously and I knew what I was doing. I know how to make things taste epic and I found myself to be the one chef in the corner making all the special dietary for all the humans that were gluten intolerant.
I distinctly remember this, 2,000 people would come in for a convention and we fed them 5 meals a day – breakfast, morning tea, lunch, afternoon tea, dinner, and dessert – my job was to create dishes that had no gluten and dairy. Out of the 2,000 people, 50 to 60 would have gluten intolerance.
Over the course of 2 years working there on and off, this was the change I was a part of when cooking.
It started with 2,000 people from the convention and now I am working with bigger amounts of people with gluten intolerance – 150-300, that’s triple the amount from when I first started.
The deep-fried tasty little situation that is rocking my food mind world. A couple of key ingredients are spices. Really worth investing in them as they carry through to most Indian recipes.
Click here for the full recipe.
One that’s Vegan, yep all plant-based. One that’s Gluten-Free (GF). One that’s so packed full of flavour you’re going to go. And of course, it’s only using ingredients that serve your organs and that’s filled with plants and big about’s of flavour for you and me at home. #winning
Here is the link for the full recipe.
The real star of the dish is cashew cream. It’s wonderful how savoury this dish gets thanks to a simple mixture of cashews and water.
Click here to check this recipe out.
What does this all mean?
Well, a couple of things come to mind for the body to become intolerant to gluten, in my opinion.
Environmental stress and fake food-like substances (highly processed ingredients that are not food).
Both of these throw the body into shock within and then when one goes for that yummy natural slice of good quality wheat bread, one is on the ground in pain.
How sad it is that wheat has become the enemy when really it’s not the main reason.
I really BELIEVE that how we see the world and how much we worry about things that are not in control truly make an impact on one’s internal health. Then adding all the things that are not a part of nature into our systems adds to the gut crashing and calling out for help.
Ohhh… Did I mention that I have an online cooking class where all recipes are gluten-free? It’s called Gluten-Free At Home – check it out. And I’ll wait for you in the comment section of my Youtube channel.
With love from my kitchen to yours,
Chef Cynthia Louise xx