Gluten Free until the Discovery of Sourdough Bread!
Hi world! This is my first blog ever and I'm so very excited to be here.
I have a really hard time getting around to anything other than my food but I've decided to get my foodblogology shit together.
Please reach out and let me know if you have any nutritional food creation questions. I do have a one track longevity based mind so understand that my focus will always remain flavour and nutrient density based.
So what's my first topic? Well today I discovered something really interesting. I can eat wheat! Don't get too excited, I still don't think wheat's good for the mind or mid drift but it is digestible for me in a sour dough form. If you're going to enjoy some bread, make sure it's organic sour dough and as my grandma Saunders always says "everything in moderation". After doing a little bit of digging I found out why this delicious treat doesn't hurt my belly. In a sour dough "starter" fermentation greatly reduces phytase and high levels of phytic acid found in wheat can really hurt our digestive tracks. I believe in good gut health so fermentation's become quite significant to me lately.
I also discovered how fun and easy it is to make horseradish. I took a look at the bottle of this store bought brand and yet again realized I didn't want to ingest it's ingredients. I don't eat wheat (normally), sugar, refined salt or highly processed oils of any kind so I had to make my own because I don't care for the vegetable oil, sulfates and sugar listed on the label. I chopped up a horseradish root and put it my NURTiBULLET RX (which I highly recommend we all own) and seasoned it with 2 tbsp of raw unpasteurized honey, unrefined sea salt, 2 tbsp organic ACV and slowly added water to get the consistency I prefer. Presto! Pure nutrients waiting to be spread on this fantastic Philly Swiss Bruschetta Flat Bread.
