I wanted to post an update on how my gluten free lifestyle is going. In addition to traditional gluten sources I’ve also eliminated soy including gluten free soya sauce.
Is it soy? Or soya? Either way you know what I mean!
My “issue” with gluten is hard for people to comprehend because I’m not celiac. Being celiac is a genuine health condition that can be life threatening. My gluten intolerance affects me in a very different way that I noticeably feel and see differences that have made it easy for me to adopt this lifestyle.
To answer your question: yes. Sometimes I will partake in some gluten. These often come in “oh shoot I left my coconut aminos at home” and I’m out for sushi scenarios. Or other rare occasions such as trying a couple bites of my homemade tiramisu that I whipped up last night for my coworker who finished university!
Why I cut out gluten: it affects me emotionally. I get sad from eating gluten (even though I’m ecstatic while I’m eating it) and yes it makes me feel bloated and gross.
Why I cut out soy/soya: it is a hormone disrupting poison that feeds autoimmune diseases and it’s not alkaline. Amongst many other things any little bit of crap that I can remove from my body, I will.
I have been 99% gluten free for almost 5 months. The exceptions have occurred (you know I believe in balance) and I’ve suffered because of them. However, since eliminating these things from my diet I have felt amazing. I consistently feel lighter and I have been emotionally in check.
Back to the beginning: this is my experience. I suggest if you are experiencing any of the following issues, you may wanna consider the alkaline lifestyle for a while and see how you feel.
- Constantly tired
- Stomach pains
- Irregular bowel movements
- Illness – in any form
Those are just a few of the things that eating fresh, raw vegetables, limited meats, dairy and processes foods can help you with.
And with that, Tiramisu!
I borrowed this recipe from a Pinterest post that I very carefully selected. Thank you Style Me Pretty for the delicious recipe that I will definitely make again!
- 8 egg yolks
- 3/4 cup sugar
- 1/2 cup flour
- Pinch of salt
- 1 teaspoon vanilla bean paste (or two vanilla beans or 2 teaspoons vanilla extract)
- 2 1/4 cups whole milk
- 1 1/2 cups chilled whipping cream
- 1 1/2 cups mascarpone cheese
- 2 cups cold strong brewed coffee
- 36 lady fingers – store bought (next time I’ll make my own)
- Fresh lady fingers (I couldn’t find so I didn’t use them)
- In the bowl of a stand mixer, combine egg yolks, sugar, vanilla and salt. Whip for 2 minutes on medium until light and fluffy. Add flour and mix on low until it disappears and no lumps remain. Slowly add the milk and keep mixing on low until completely incorporated.
- Pass the liquid pastry cream through a fine mesh strainer into a stainless steel pot. Cook over medium heat, stirring constantly alternating with a whisk and wooden spoon for about 10 min until thickened, smooth, and bubbly.
- Immediately take off heat and pour into a stainless steel bowl. Cover with plastic wrap touching the surface and refrigerate for at least two hours until completely chilled.
- In a stand mixer, whip the heavy cream until stiff peaks. Add chilled pastry cream and mascarpone cheese. Whip for an additional minute until it’s all combined.
- Line the sides of an 8 inch pan with 12 lady fingers or the fresh lady fingers if you have them.
- Place the cold coffee in a large shallow bowl. Dip the hard lady fingers one at a time for no more than 5 seconds and line up the entire bottom, fitting the cookies snugly.
- Pipe one third of the cream over the cookies. Repeat till you get a total of three layers of lady fingers. Using the last third of the cream, decoratively pipe large dots covering the entire surface.
- Dust heavily with cocoa powder and let sit in the fridge for at least two hours or preferably overnight.