So it came to my attention (thank you Dr. Sodhi) that my lack of energy and near constant stuffed-up-ness was not due to a combination of a lagging cold and sheer exhaustion from raising two toddlers…it was actually an intolerance to those oh-so-common food allergies. Say goodbye to wheat, dairy and others my friends. I have had these reactions in the past but for some reason (again, perhaps from the sheer exhaustion) I did not put two and two together. Thankfully, I finally drove by ass over the bridge to visit Dr. Sodhi who it seems may solve all of my life’s problems.
Just to test out the theory (ok, so I was still skeptical..maybe not skeptical but stubbornly hesitant to admit defeat) I decided to eat a very delicious cupcake 4 days after starting my new “diet”…and BAM BAM Thank You Ma’am, I was stuffed up and paying the price for it all night. I am actually STILL stuffed up from it. Damn wheat.
So hello garbonzo bean flour and arrowroot. Yuck, right? Well, again, thankfully I live in a city that is home to the BEST gluten-nut-free-vegan-organic bakery, The Flying Apron. In you are ever in Seattle, a stop here is a must even if you aren’t allergic. The goods are just that good.
To top it off, she wrote a cookbook – bless her heart! So now I can enjoy her marvelous creations from the comfort of my own home. If you are curious, here is one of my favorites:
BERRY TEA BISCUITS
- 2¾ cups brown rice flour
- 1½ cups plus 1 tablespoon garbanzo bean flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 1 cup canola oil
- 1 cup organic whole cane sugar
- 1 cup rice milk
- 1 cup berries
- Turbinado sugar, for sprinkling on top of the biscuits