I was inspired recently to try gluten free eating when I read Kathy Freston’s book, Quantum Wellness. Kathy recommends a 21-day cleanse diet to give your body a break from some of the foods in our typical daily diet. Things like animal products, alcohol, gluten, caffeine, and refined sugar.
Obviously some of these were easier for me than others. I didn’t have to work to give up animal products. I don’t drink a lot of caffeine anyway. Same with alcohol. But gluten? Refined sugar? I knew that was going to hurt!
But actually, it was the opposite. It didn’t hurt at all. In fact, I felt better. After awhile, it wasn’t even a struggle to give up gluten. Refined sugar is a story for another day. I wasn’t so successful at giving that up entirely, but I did find ways to reduce it.
So, I’ve been investigating more gluten-free recipes lately. I was pleased to find not only a ton of great sites and recipes, but also some vegan, gluten free sites. Ahh, it’s nice to have company!
I don’t plan to entirely give up gluten. For one thing, I still enjoy baking gluteny goodness food for my family. And I’m not entirely convinced that I need to give it up 100%. Am I merely avoiding the inevitable? Who knows. But for now I’m looking at gluten-free as another fun direction to investigate. Sort of like raw food. I think there are lots of benefits to including more raw food in our diets.
So I guess that makes me a Vegan who is also intrigued by the ideas of Raw and Gluten Free Food. If that were an acronym, I’m sure it wouldn’t sound good.
For now, I hope you enjoy this lovely Pumpkin Praline Pie with Coconut Pecan Crust. I found it on the Gluten Free Goddess site and fell immediately in love. I made only a few alterations in the recipe below, but I’m providing the link in case you’d like to try the original.