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Kale, parsley and shallot 'bread'

Kale, parsley and shallot ‘bread’

Ok, so on a Sugar Intervention, we’re ousting sugar and his sneaky cousins, namely grains here, so that includes all flours. A couple of emails ago we talked why there can’t be one size diet – but that included why cutting whole food groups forevermore isn’t a good thing either. This is two weeks, drawing a line in the sand from which to make better choices and to eliminate grey area foods which we may or may not be intolerant to in effort to increase our body’s chances of helping it help itself instead of trying to continually de-flame chronic runaway inflammation from foods we think we should eat, based on what we’ve been told. Is this a good idea for bread lovers after all?

And after that rant, I’m further going to add that personally, I believe that grains are a health food for no one; especially if those grains are from modern wheat and not because I’ve gone all Paleo. In fact there’s research that shows that flour, which was probably processed into an unleavened bread, dates to the Upper Paleolithic in Europe, around 30,000 years ago! Could bread be Paleo after all?! It was during this period that our cereals constituted just one of many food sources exploited by hunting and gathering; except that palaeolithic European diets were based mainly on animal proteins and fats. So bread is forever out then?

Almond flour is one of the little darlings of grain free baking. It easily rivals conventional flour in its ability to produce tender and fluffy baked goods. However, it skews perception about quantity: a cup of almond flour contains about 90 almonds! If you were chewing the almonds whole, your body would tell you before you consumed this amount, “Okay. I’m full. That’s enough almonds for right now.” As you may know from experience, your body loses that perception and communication when consuming almond flour. Almonds are also PUFAs, and while a necessary fat for our body, too much of a good thing just isn’t.

So is bread in? Or out? Most of the time I think of complex carbs as fillers on our plates – we reach for the rice, potatoes, pasta, even spaghetti squash as the main portion of our meal. And bread too. But what if we could turn bread into a whole meal, get some veggies and eggs in there with good fats too? Ok, still loads of almond flour in the recipe that follows so take care with your portions and the all important satiation cue of enough, because nothing is good or bad just in or out of balance

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