The 1st experience we ever had with a person on a gluten free diet wasn’t particularly a positive one. A middle-aged couple, guests at our former B&B, had requested a gluten free breakfast for the lady. She struck us as an unhappy and bitter woman who found it hard to enjoy life, and we were happy when they left. We jokingly said that her diet must have affected her state of mind; grumpy because she wasn’t allowed to eat all the yummy things in life like cakes and cookies, and bread, pasta and cereals.
Little did we know that less than 3 years later we would voluntarily embark on a gluten free diet. Now why would 2 healthy, life-enjoying people do such a thing? Sure, we eat very healthy with only local and fresh produce, but there’s always room for improvement, especially when growing older and small health issues arise. We contacted an old friend from our hometown The Hague who is a rawfood, detox and regeneration coach. Take a look at his Website. The 1st consultation is free. He was very helpful when Honza came down with Hepatitis after our road trip through Guatemala, and he was cured pure with diet and herbs. This time Ray suggested we leave out gluten containing products and create a diet that consists of 75% raw food.
As health conscious people we had become aware of the dangers of wheat, so the choice was easy. The problem is not so much wheat itself, but it’s the hybridized versions that they have been developed since the 1950s and they contain toxic components. For example sodium azide, a known toxic. This hybridized wheat also contains new proteins that are foreign to the plant and to our body, like gliadin and glutenin. They are difficult to digest and often create an immunogenic response eventually leading to a number of autoimmune diseases like rheumatoid arthritis. If you want to know more I suggest you read this article.
Sometimes we miss a slice of bread from our all time favourite German baker, and we will certainly serve his bread in our new restaurant, but the switch wasn’t that hard. We live in Mexico, so corn products are easily found, like tortillas or the crunchy totopos that accompany a very tasty Mexican dish: Guacamole.
For Honza it was easy to modify one of his Czech dishes channeled by his mother; fried breaded cauliflower. Instead of frying he put them in the oven; wheat flour was replaced by corn flower; and the bread crumbs with grinned tortilla chips. Voila!
Of course we don’t live on vegetables and fruit alone. A tasty snack should always be part of a healthy diet. So, Honza came up with a raw chocolate truffle. Ingredients: fresh coconut water, 100% pure cacao, coconut oil, almond butter (finely chopped up almonds) and dates. Rolled into balls covered with sesame seeds. Voila!
Needless to say that Honza is feeling very inspired to try out all kinds of new recipes for our restaurant. It appears that we’re taking the slogan ‘Healthy but Tasty’ to a new level.
So, how’s that going, our new restaurant? Well, pretty good actually. We’ve covered pretty much all the details with the owner and we are ready to sign the contract, but there’s still one thing missing; a little starting capital.
MATTHEW 7:7 ASK AND YOU WILL RECEIVE
We asked here and there.
And we asked our guardian angels and the Universe for help.
Anyway, so far no luck. This morning one of my yoga students (71) made the wise remark that help might come from a very unexpected place (…) Then on the other hand, if the Universe has other plans for our future, we’ll soon find out!