Cooking for Wellness

Well, we have passed the one year anniversary of this diet. Esther shed a few tears and had a rough day, but for me it was a welcome milestone. One whole year away from that illness; one whole year closer to health; one whole year we have come through, stronger and still intact.

Looking back over the past year, it has been one of the hardest years of our lives– and not just because of Esther’s illness– but we survived with God’s help, and we have learned so much. As we cooked together over Christmas break, the conversation in the kitchen had to do with cooking vegetables to retain the vitamins, and grain consumption in different areas of the world, and studies into the cause of Celiac Disease. We have a stash of recipes that make meal preparation much easier than it was when we were starting out. Best of all, Esther is now interested in cooking and nutrition, and will readily join me in the kitchen, something she never wanted to do when she was younger!

More milestones over break included Esther’s trying Breyer’s Lactose Free Vanilla ice cream (real dairy, but treated with lactate)– she said it tasted sooo good, but was surprised by how dairy smelled. She tried some yogurt in cooking, in a yummy new recipe for Maple, Walnut, and Flaxseed Pancakes. She even tried a couple teaspoons finely grated cheese on a quesadilla.

No ill effects from the bits of dairy! That is really exciting in terms of progress. And have I mentioned that we can use normal Quaker Oats again in our kitchen?? Much easier on the budget, and yet more evidence of a strengthened digestive system.

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