I think we are seeing results so quickly (only day 3 here) because we have been preservative and dye/coloring free for nearly a year. We've also been dairy free for 17m and wheat and soy free for nearly a year. I think the fact that our bodies don't have to detox all of that junk helps. So really, we just need to get the salicylates, amines and glutamates out. If we're not too terribly sensitive, that could take not very long at all, given the lack of other confounding factors. I've heard days 4 & 5 are the worst because that's the last of the detox reaction, so we'll see how I'm feeling in the coming days.
Yesterday for breakfast we had fluffy buckwheat pancakes with pear puree.
- 2 cups buckwheat flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp sea salt
- 2 tsp arrowroot starch/flour
- 1/4 cup sugar
- 1/3 cup oil - safflower or organic canola
- 1 cup or so water or rice milk
Mix dry ingredients. Gentrly stir in oil & water. Add as much water as you need to get a thin batter consistency. Pour batter a bit at a time onto a LIGHTLY oiled (non-stick) skillet. Cook as you would a regular pancake.
Pear puree: peel and core two soft, ripe pears. Cube and put in a sauce pan, cover with water. Boil until most water is absorbed. Blend in food processor.
Spoon pear puree over pancakes. Or on top of pancakes like jam on toast. So good!
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1 comment:
Because they're typically made with wheat-based flours, however, pancakes are off limits for anyone with a gluten-free diet. But whether you suffer from celiac disease or just have a wheat sensitivity, buckwheat flour can be the right substitution.
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