As I admitted earlier, I have a definite multi-culinary-identity disorder. Yup!  I am always changing my culinary identity depending on my mood- one week carnivore, one week vegetarian, another week a raw foodie….yea, you get the picture. The one constant, however is that I am always careful in my selection of foods-always organic, non-refined ingredients.

So, I began experimenting with both raw cooking and gluten free cooking a couple of years ago, when I started feeling totally “stressed and burnt-out”. I soon realised that changing some rather minor aspects of my diet, yielded quite noticeable differences in my health and the general way in which I felt.

I do not suffer from celiac disease or have any allergies (luckily), however when I do feel somewhat “under the weather”, I begin to reject certain foodstuffs and veer towards more raw-gluten free foods. Although, I seem to operate in phases, I thought that it was enough to warrant dedicating this section to my experiences and discussions about raw and gluten free foods.