Lentil and Wild Rice Stuffed Bell Peppers with Creamy Basil Tahini Sauce

I was walking downtown and a book title caught my eye in a window: Wheat Watchers. It didn't stop me in my tracks, but I did crack a smile. People can be so clever. Then I realized it was likely targeted to an audience that did just that - watched the amount of gluten they ate - by preference. The first time I was asked if my diet was by choice, I was surprised. The more I thought about it, and educated myself on it, the more I realized this could make sense. I don't mean specifically for weight-loss- cutting carbs and gluten-free easily go hand-in-hand- but it could help people to feel better overall, even if they don't experience strong consequences when they eat it.

In Breaking the Vicious Cycle, Elaine Gottschall states that of anything ingested, carbohydrates are the most influential to intestinal microbes. These microbes are what help to properly digest and absorb what we eat. The development of microbes and bacteria can be balanced and congruous in a healthy digestive system, and comparably problematic when their quantity and quality are affected. She suggests controlling, and, where possible, manipulating the carbohydrates we consume to help our body reach a harmonious cycle of breaking down and absorbing proteins and nutrients. Some of this can be done by assisting in the fermentation of grains before we consume them.

Speaking of fermentation- did I mention I spent 3 weeks
in a basement in Italy making Miso?
Yes- it was as uncomfortable as it sounds.

This pairs into what a nutritionist once told me when I asked him why he felt people were developing more and more intolerances to different grains. His theory was that the speed and quantity of agriculture used to be reasonable. Grain would be cut, but not instantly harvested and processed. By remaining in the fields and around moisture before being collected, it was able to begin breaking itself down before consumption. Now, the grains are cut, ground up and sold for quick profit, which  means our digestive systems have a lot more work to do- particularly with breaking down and absorbing starches and sugars.

Gottschall's suggestion of a Specific Carbohydrate Diet is based on the chemical structure of foods, and largely focuses on the diet we evolved with- which does not contain legumes, starches and grains. Her research has received widespread applause and testimonies from those suffering from intestinal disorders or diseases. Her tip for 'acceptable' dried legumes is that you soak them for 10 - 12 hours prior to cooking and discard the water, which removes indigestible sugars. This list include lentils- a great source of iron and protein. This long ramble is going somewhere, because I stuffed some bell peppers with lentils last night. I will admit that I did not soak them for 10 hours... But I've never been one to plan ahead. This wisdom is for those of you who are.

Creamy Basil Tahini Sauce

Sometimes going by the fact that you really like the taste of two things individually, and assuming they will compliment each other in a recipe, can turn out very badly. This is not true for everyone- sometimes it is a matter of taste. Like ketchup sandwiches. Or deep-fried Mars Bars. Lots of people object, yet some people worship those combos.

This basil-tahini union turned out to be one of those instances where I think more people will agree to their happy alliance. Unlike cucumber and peanut butter. Am I wrong?

Creamy Basil Tahini Sauce   

Ingredients

1/2 cup fresh basil
1/4 cup (GF CF TF) vegetable stock
Juice of 1 lemon, or approximately 1/4 cup
1 tsp white vinegar
1/2 cup tahini

Directions

Combine all ingredients in a food processor (mixing bowl or small container, if you have a hand blender). Blend until completely smooth. Serve as a sauce for roasted or stuffed vegetables, rice or falafels. You could additionally add 1-2 tbsp of olive oil and use as a salad dressing. Yields 1 cup.

Protein-Rich Blackberry Banana Smoothie with Coconut, Vanilla and Ginger

There are a lot of benefits to smoothies, some of which I'm sure you're familiar with. A big one is that they're an easy way to sneak in extra protein and nutrients into your diet. They're also gentle on the digestive system, since you're giving your body a head start by breaking it down, and can be quick and convenient. Sometimes that door may open too wide for you, like the morning I threw an entire avocado in for some healthy fats, but ended up with an alarmingly thick and slimy texture. This was also a strange choice, as my friend pointed out to me, since avocados are delicious, and I'm not sure why I felt the need to sneak it into my breakfast when I could eat an entire bowl of guacamole with a spoon. Although I understand why it may appeal to some people, I do not particularly have a shortage in greenery in my life and have largely stuck with the fruit theme.

Here is my latest creation, which has hints of ginger - a natural digestive aid. It has the right amount to avoid being a dominant flavour, but if ginger isn't appealing to you, simply omit it or replace with a pinch of cinnamon.