| lilnu wrote:|
Thanks! I hate blackeyed peas-ive never had them fried though. I'm going to try some chickpeas. I eat hummus already-and I love it! So the chickpeas by themselves can't be bad; I just never thought to eat them outside of hummus. That's a good idea about the other vegetables. I already eat cabbage, collard greens and broccoli. I've never had bok choy and I've only had kale in some type of Portuguese soup, but it had so much stuff in it I don't really remember what the kale taste like.
I have been doing more experimenting since I can't just run to the gluten/wheat free stuff. I think I was just initially confused and upset because I'm 26 years old and this just came out of no where. I still don't understand it really. I also realized I can't just shop at Wal Mart anymore-their selection of fresh vegetables is terrible in my area. I'm going to try to find some kale or bok choy and see if I like them. I have to add a few things at a time because I'm weird and picky.
Caldo verde is the soup. I tried making it, with some substitution, but I didn't care for it (my fault completely). Of course due to the substitution it wouldn't be authentic but I do not like pork because of the taste. It sounds like your food sensitivities/allergy was culminating for a long time before it appears "suddenly".
I found a list of grains, root vegetables, and tubers that are naturally gluten-free:
quinoa (tried it and it was okay)
millet (feels like I am eating bird seeds lol)
amaranth (never tried it but I heard it taste similar to quinoa)
teff (I only had it when I was eating Ethiopian food and I liked it, despite the sour nature of the "bread")
buckwheat (I have this and I don't know how to describe it but it has an strong earthy flavor
cassava (I grew up eating these but if you get the root, they take some time to prepare because the toxins it contains so get the flour grade which is known as tapioca) You can find it at African/Caribbean/Hispanic/some Asian markets, which will be cheaper
coco yam/yautia/malanga (similar to cassava but don't have to do anything special with it. I use it to make pasteles, a PR dish. Labor intensive but I love it.)
beets, both the tops and bottoms
sweet potatoes (try the red Garnet variety and if you can the purple ones)
arrowroot (used as a thickener)