So... we made a new years resolution...
Where to begin...
This was a long time coming.
An idea that slowly trickled into our life.
A friend talking about "The Wheat Belly".
Another friend on a doctor prescribed FODMAP diet. And there's the multitude of people I know on the GAPS diet or the SCD diet.
It was clear that grain-free was the latest meme.
And I listened to everyone.
And then I discussed it with the wisest person I know.
So now we are doing 2 weeks of grain free. Simply grain free.
Then we will start eating grains again. First the non-grains like quinoa and buckwheat. Then working our way right up to wheat. All of our grains or flours will be either sprouted or fermented, for the next 2 months at least.
My goal is to have a happy digestive system for myself and Nikolai. (Uliana seems to have grown out of any of her food sensitivities). There are tons of websites talking about the pandora box of foods... and I have been reading them.
And I have come to this conclusion.
Where does that leave me?
With a body that is very happy being grain-free. I have tons of extra energy, the world is happy and cheery (despite the gloomy weather) and my tummy feels like it could dance. Clearly I am happy being grain free.
And we will see where we end up with our sprouted and fermented grains.
Then we'll throw away our diet and run away to Rome. You know it wasn't built in a day. And we'll have to celebrate that fact with pizza, wine and gelato.
Here is a very healthy, grain-free, sugar-free, happy cheesecake recipe. (It tastes good too!)
For the crust combine either 2 cups of cookie crumbs or ground almond flour (for gf) with 1/4 cup of butter and press into a parchment lined cake pan.
Simmer 1 cup of seedless dates with 1/2 cup of liquid (juice or alcohol) until tender. Cool completely, then puree into a paste.
Bring 2 packages of cream cheese up to room temperature. Beat until smooth with 1/2 cup of date sugar (could use other granulated sweetener, just adjust for sweetness levels). Add in 2 eggs, one at a time. Then beat in 1 cup of yogurt, 1 tbsp vanilla extract and date puree.
Pour over top of crust. Bake in a 325 F (160 C) oven until set (30-40 min). Cool, and serve with a topping of your choice.
Like my honey cheesecake recipe, there is a lot of opportunity for different flavour combinations. So experiment!