Guest Expert - Adele Plumridge, Naturopath
Why Gluten Free Eating is so good, and a sweet recipe below to prove it.
Have you ever experienced digestive pain or bloated-ness, was it something you ate? You shouldn’t have to suffer, and it could be as simple as varying what you put into your body.
Gluten is a protein found in many foods we consume, some very well hidden. For example the common soy sauce contains wheat, for some this can be a potentially hazardous ingredient to ingest but fortunately there is an alternative ….. Tamari, simply soy sauce without the wheat.
It is becoming more common to find individuals who have difficultly digesting wheat/gluten foods. Some even have strong allergies to it, and others a complete intolerance may lead to coeliac disease. This leads to inflammation of the small intestine which affects absorption of nutrients and can create long term health concerns.
Even if you don’t have coeliacs or allergies to wheat and gluten, the benefits of limiting your intake and varying your food groups can create a positive change toyour health. From increasing energy, boosting immune system to supporting hormones, weight management and skin health. Once people start the journey of exploring and tasting the amazing options available they really begin to notice how much better they can feel by varying food options. It is becoming more common to find great alternatives in shops and restaurants too. Once you have the tools and know where to start the journey of better health begins.
Here is one of my guilt free recipes to try, wheat/gluten free and also a dairy free option here to make it a great vegan sweet. One of the staple ingredients is Silken Tofu, it’s an amazingly versatile food, high in protein, calcium and Isoflavones and can actually help in the reduction of bad cholesterol. If you're turning your head in disgust, I urge you to try this one. Instead of reaching for some high sugar dairy processed sweets, give these little chocolate bites a chance. They will keep you satisfied for longer and you'll be less likely to over eat.
Silk Chocolate Truffles
These bite sized treats can be frozen and thawed around 30mins before eating them, great for when those unexpected quests arrive.
- 100 -150g good quality dark chocolate (min. 70%) Green & Blacks are great
- 150g silken tofu
- 50g cacao butter / almond butter or dairy butter (1st two options - vegan)
- 5 TBS water
- ½ - ¾ cup dates chopped & seeds removed
- Pinch of salt makes the chocolate taste even more chocolaty! A great Jamie Oliver tip.
Zest of orange and cinnamon powder
Truffle coatings Cacao powder, grated coconut or mixed crushed nuts
- Put the butter and chocolate in a pan over a medium heat and let it heat up slowly.
- Add salt, water and dates - stir in any optional extras and silken tofu.
- Once completely melted and smooth, pour your melted chocolate mixture into a nice little serving dish or bowl.
- Pop this in the fridge for about 2 hours to set.
- Get some little saucers or bowls and your choice of truffle coating ingredients in each.
- Spoon truffles out of the serving dish and roll them in cacao powder, crushed nuts or your choice of truffle coatings.
Enjoy straight away or freeze until a surge of sweetness is required.
For further details about Adele and her practice, click here. Remember, if you have any questions, please send them through or you can post your question on our facebook page.
Adele's other article can be viewed here.