intolerable intolerances.

It's been a tricky couple of months in our house, with a lot of time in the kitchen experimenting and not a lot of time on the internet.  Lots of different food related intolerances have popped up, and with us both being vegan - it makes things a little tricky.  well, at least I thought it did.

My boyfriend has been battling some nasty fatigue for pretty much all of the year.   It's been pretty horrible.  But after looking at his food diary and seeing some specialists he has cut out soy and increased his protein intake considerably.  Can you do both of these things as a vegan at once?  Yes, and quite successfully, it just takes a bit more work.

I did a five day juice fast in early November and felt amazing as a result of it.  What didn't feel so amazing was when I was re-introducing my foods.  Every time I ate some kind of grain that wasn't an ancient grain, or a pseudo-grain I bloated and felt very unwell. I'd always suspected that gluten and I didn't get along but I couldn't deny it any longer. I am working at being a gluten free, paleo inspired vegan.

The transition period hasn't been easy for either of us.  All of a sudden, pretty much all of our staple meals are useless to us because it will adversely affect one of us.  To me, it feels like  I am learning how to cook, and how to be vegan all over again with the focus on high protein, low intolerance and soy free at every meal. My boyfriend feels like he is thinking "more like a carnivore, because all of our meals are planned around protein."

What has been easy is feeling so much better.   I now know a new kind of day to day wellness. My energy levels are balanced throughout the day.  I'm so much more aware of what I am putting into my body and how it affects me because I am not clouded with the intolerance response fogginess I was getting from my old pal gluten.  Brendan Brazier's Thrive book is getting a workout in the kitchen, as is the food processor and things are pretty good again.

As for this blog?  Well,  things are about to get pretty good here again too.  Expect plenty of recipes in the future that will be intolerance friendly, supermarket friendly, easy to prepare and delicious!