Gluten is everywhere. It's the mother of all fillers, lurking where you'd least expect: soups, salad dressings, soy sauce, marinades, candy, soy milk, beer, energy bars, processed lunch meats, imitation seafood, frozen dinners, prescription drugs, vitamins -- not to mention nearly every starchy carbohydrate filling the aisles of your local Safeway. If they're not made with gluten, there's a good chance they were processed in the same facility, and thus are tainted with the offending protein. Avoiding it completely is next to impossible -- especially when eating out. ~Stomach Pain in a Slice of Bread: Gluten Is a Quiet Culprit
I did what I suspect many gluten-sensitive people have done before me. I cut gluten from my diet for over a month. During that time I did a pretty thorough detox and noticed my ankles slim down to almost unrecognizable proportions (for me). I also noticed that a chronic soreness in my left inside foot was gone. I rejoiced. Then, not too much longer after I finished the detox, I got an overwhelming craving for bread, especially the lovely sourdough whole grain bread that is made in a nearby local bakery. Then, like a being possessed, I also found myself sampling the marble cake at a recent potluck, an egg salad sandwich made on the cheapest of white breads at an organ concert intermission, etc. And, floompppp-- my ankles swelled up like Cinderella's pumpkin carriage.
So, I have enlisted other household members to help me avoid the bread and gluten binges... today I'm doing a bit of a rest with green smoothies but for tonight's supper our son is making a mushroom-kale enchillada using sprouted corn tortillas. Following is the recipe (caution to dairy sensitives: you may want to substitute for the cheese).
Gluten Free Mushroom-Kale Enchilladas
12 sprouted corn tortillas
1 1/2 cups monterey jack cheese, shredded (or substitute)
1 tablespoon extra virgin coconut oil
1 small onion, minced
2 garlic cloves, minced
1 lb mushrooms, chopped (any variety or mix)
1/4 cup fresh squeezed lime juice (or fresh squeezed lemon)
12 ounces fresh kale (or spinach), washed, drained and coarsely chopped
1/4 cup lime juice
3/4 cup water
Celtic Sea Salt to taste
1 tablespoon chicken bouillon granules or vegetable stock of your making
1 tablespoon garlic powder
1/2 cup cilantro, chopped, use the amount that suits your taste
1 cup sour cream (or your chosen substitute)
1~Filling: Heat coconut oil in a large wok or pan over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.
2~Remove half of the mushroom mixture and set aside, reserving for the sauce.
3~Add lime or lemon juice and cook for 2 minutes more.
4~Add kale/spinach and cook until kale is tender or spinach is wilted and cook until liquid has evaporated. Taste and add salt to taste IF NEEDED.
5~Sauce: In a small sauce pan combine water, juice, salt, bouillon and garlic powder. Stir to dissolve before adding reserved mushroom mixture, sour cream and cilantro. Reduce heat to simmer until sauce just begins to thicken.
6~Preheat oven to 350°F
7~Put tortillas on clean, pre-heated oven rack for a minute or so just to soften them.
8~Divide filling evenly among the warm tortillas, fill and roll and place them seam side down in a greased 9x13 pan.
9~Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes- just until cheese is melted- browned if you like- and the entire dish has heated through.