potato bake – Ans32.com

Meal Ideas You Can Eat On A gluten-Free Diet | Chef Cynthia Louise

Below are the links to watch the full-length videos of each recipe. Don’t forget to check each description box to get the recipe 😉
👉 Vegan Pakoras: https://youtu.be/zCkNekfSj6A
👉 Vegan Ramen: https://youtu.be/_e_vr9Loxdo
👉 Potato Baked: https://youtu.be/V6YELtzg60A

Back in 2008, I was working at a convention center on the Gold Coast in Australia, cheffing for special dietary requirements. I then already had a 3-year stint in a health retreat where we had the odd special dietaries like gluten-free or dairy-free people. There I was, already understanding special diets and how one was affected by certain foods.

Flashback to 2008, I managed to be hooked up with a very special chef named Micheal Fletcher (my hero), he had seen me cook and was interested in “hippy food” so he asked me to come to see what his very large team was doing at the convention centre on a mass scale. I had no idea what to expect, and when I went in I was blown away by the HUGE quantities of food and the thousands of people they were cooking for. I took the job. It was to make isms that had flavour and not cardboard as the chefs would call the food they initially tasted. Being the only female chef in this very large kitchen at the time, I felt very vulnerable and also slightly intimidated. I took my position very seriously and I knew what I was doing. I know how to make things taste epic and I found myself the one chef in the corner making all the special dietary for all the humans that were gluten intolerant.

I distinctly remember this, 2,000 people would come in for a convention and we fed them 5 meals a day – breakfast, morning tea, lunch, afternoon tea, dinner, and dessert – my job was to create dishes with no gluten and dairy. Out of the 2,000 people, 50 to 60 would have gluten intolerance. Over the course of 2 years working there on and off, this was the change I was a part of when cooking. It started with 2,000 people from the convention and now I am working with bigger amounts of people with gluten intolerance – 150-300, that’s triple the amount from when I first started.

What does this all mean? Well, a couple of things come to mind for the body to become intolerant to gluten, in my opinion. Environmental stress and fake food-like substances (highly processed ingredients that are not food). Both of these throw the body into shock within and then when one goes for that yummy natural slice of good quality wheat bread, one is on the ground in pain. How sad it is that wheat has become the enemy when really it’s not the main reason. I really BELIEVE that how we see the world 🌎 and how much we worry about things that are not in control truly make an impact on one’s internal health. Then adding all the things that are not a part of nature into our systems adds to the gut crashing and calling out for help.

Here are a few recipes that can help at home that are gluten-free and have flavour.

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