Recently I’ve started reading that book that everyone seems to be talking about, “Wheat Belly” by William Davis, M.D. Although I have to say I am not completely convinced that eliminating wheat is the right choice for me and everyone that I have openly talked to about this book has shot me down and not shown an ounce of interest, I have to say he’s got a point. As a scientist in cardiovascular research, I’m looking at this from a perspective most would not consider. I won’t go into to many details only to say that you should probably read this book. If you are chronically fatigued, get frequent headaches and can’t seem to shed that fat ass you’re carrying around, read this book. If you are a heart patient and you want to change your life so you can spend the last ten years of your life with watching your grandchildren grow up, read this book. If you have been overweight your entire life and the doctors blame it on “genetics”, read this book.
While I started this book I decided to eliminate wheat from my diet. Although it has been a difficult journey this last week, i’ve got to say I am already starting to find myself with more energy and that mental fog that seems to linger in my brain day in and day out has faded.
Eliminating wheat is not an easy task, you must consider that it is not a diet but rather a lifestyle change. It shouldn’t matter whether you are diabetic or recently diagnosed with celiac disease, eliminating wheat is good for all. On that note, I have been attempting some new recipe’s including this quinoa stew that I whipped up this evening. If you are interested give it a try. My apologies I normally like to include a step by step with pictures but I’m just too lazy. Here’s the recipe:
- 2 lbs of lean stewing beef (fat removed)
- 1-2 tbsp extra virgin olive oil
- 4 large onions, sliced
- 6 stalks celery, chopped
- 4 large carrots, chopped
- 10 – 16 cloves of garlic (I know that’s a lot of garlic)
- 4 tsp worcestershire sauce
- dash of tabasco
- 4 cups water
- 1 cup beet juice
- 1 cup beef stock
- 4 bay leaves
- 2 tbsp ground rosemary
- dash salt n’ peppa
- 1/2 cup green onion
- 1 – 2 cups quinoa
- Pine nuts
Using a large sauce pan/skillet fry beef in olive oil. Once beef has cooked set it aside and use the juices to fry onion, carrot, celery, garlic. Once the vegetables have reached an almost clear consistency add beef back and mix.
In a separate stewing pot, bring water, beef stock, beet juice to a boil and add vegetables and beef. Add Worcestershire, tabasco, and spices and cook for 1 1/2 hours.
Add quinoa 15 minutes prior to serving. Top with pine nut garnish and serve hot. Serves 8.
*If you are searching for beef stock without wheat products, I recommend Knorr’s Simply Beef Broth. It contains yeast extract but no gluten. You can also curry this too, which I wanted to do but I was out voted. Perhaps next time. Oh my it smells good lets eat!
This recipe is an adaptation of the original recipe taken from Sophie Hansen for Kidspot, “Australia’s best recipe finder”.