Kathy Smart was always ill as a little girl until she was diagnosed with celiac disease at age 12 and began relearning what she could eat to alleviate her symptoms.
As an adult she has become a nutritionist and chef and uses the experience gleaned from living with the disease and her education to teach others about gluten intolerance with a cookbook, television appearances and a website.
Gluten free kabbouleh salad
Kabbouleh salad is Smart’s take on tabbouleh with quinoa and kale, which is extremely high in iron.
To make kale more tender, place chopped kale in a bowl and drizzle with 2 ml (1/2 tsp) olive oil and 1 ml (1/4 tsp) sea salt. Massage oil and salt into kale leaves and let sit while you prep salad. “As funny as that sounds it will break down the fibres so it’s not as tough,” Smart says.
- 250 ml (1 cup) cooked quinoa
- Juice of 2 lemons and 2 limes
- 30 ml (2 tbsp) each olive oil and chopped garlic
- 2 ml (1/2 tsp) sea salt
- 125 ml (1/2 cup) each chopped fresh mint and parsley
- 125 ml (1/2 cup) each chopped red pepper and red onion
- 250 ml (1 cup) finely chopped kale
In a salad bowl, combine all ingredients and gently stir.
Makes 6 servings.
Coconut Cavena Nuda and black beans
Use Cavena Nuda anywhere that calls for wheat berries, barley or rice. You can also add a handful of this nutritious grain to soup to increase the fibre and nutrition. Smart likes to cook it in vegetable broth because it absorbs the tastes of what it’s cooked in.
- 15 ml (1 tbsp) butter or coconut oil
- 1 green onion, minced
- 250 ml (1 cup) uncooked Cavena Nuda
- 250 ml (1 cup) coconut milk
- 375 ml (1 1/2 cups) water
- Pinch ground nutmeg
- 1 can (425 g/15 oz) can black beans, rinsed and drained
In a small saucepan, melt butter over medium heat. Stir in green onion and cook until softened and translucent. Add Cavena Nuda and stir until coated with butter.
Pour in coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover and simmer until liquid has been absorbed and grain is tender, about 30 minutes.
Stir in black beans and cook for a few minutes until hot.
Makes 6 servings.
Source: Kathy Smart, www.livethesmartway.com