Kimmy’s Garden

OK, so ten days down, and I have been lead a-stray just a few times…
that cranberry raisin bread [yea, i knew that...]
pasta salad? what? [ok, have now been introduced to rice pasta...]
couscous in my bean salad? and those sweet wheat berries are a no-no? ah! [dammit]
hamburger buns [ok, i needed to put the burger someone gave me somewhere...]

But, now I have adjusted my recipes to have buckwheat, and quinoa to replace some of the bean salad bits.
And I have a great brownie recipe made with brown rice flour and quinoa flour, and apple sauce too. very chocolatey.

What I miss most: toast!!
What I like most so far: hot wasabi rice crackers!

OK, so like many people I have been trying to get more fit, and lose a little weight for my health.
I just read a great book called “Omnivore’s Dilemma” by M. Pollan – and there was a section on how corn and soy bean have taken over the world, cows eating corn when they naturally shouldn’t, etc. The corn carbohydrate (C4) is slightly different than a wheat or barley carb (C3) … anyway. Bottom line, the difference that corn as food makes is that corn-(force)-fed cattle are deliciously marbled with fat – and thus so are the humans that eat them [my conclusion].
Instead of simply not eating flesh that was fed by corn, I have decided to cut out corn – except in my curried bean soup and the occasional nachos platter.
Also, reflecting on the fact that I also eat a lot of bread, I have determined that I am fairly bread-like. Soft, doughy, and pleasantly fluffy. What makes bread so wonderful? Gluten and air. Ok, keep air – say goodbye to gluten. This was actually the tough part.
Going gluten free for a month to see what happens. I am now eating my last strawberry Twizzler licorice, for a month. Who knew there was gluten in licorice? This is going to be tough.