Franken-wheat?? Twenty days have passed in my Wheat Belly Experience, inspired after reading William Davis’ Wheat Belly and the Wheat Belly Cookbook and I have my own internal debate on the evil that might be wheat.  Davis argues the genetic mutation of wheat over the last 50 years has rendered wheat not really wheat. The argument is that wheat, even that described as healthy “whole grains”, results in the collection of visceral fat, or what most like to call the beer gut. I’ve decided to forgo wheat for thirty days in an attempt to regain my figure; long abused with breads, pasta, baked goods, Guinness and countless other food items.  My goal, however long it takes, is to lose about twenty pounds. Basically I’m tired of having to do a handstand to get at my belt buckle. This Wheat Belly Experience is the first salvo in the war on my midriff.  One of the most interesting points Davis makes in the Wheat Belly Cookbook is the opiate nature of the gliadins in wheat. Gliadin is a class of protein in wheat that is drawn to the opiate receptors of the brain, much as a narcotic would.  This might explain my…

January. A new year, and for lots of us the beginning of a “new person”.  Some will succeed and some will miss a new commitment/target and abandon any further plans for change. From my experience, the pressure we put on ourselves every January can be overwhelming and turn into more of a prove a point to others rather than improve ourselves.  Thanks to a persistent cold over the holidays, I decided to read William Davis’ book Wheat Belly.  The book was recommended by a colleague after her husband had success in dealing with his "man-cans" after reading it.  Key to Davis' argument against the "evil grain" as he calls it is that wheat has been so genetically modified over the years, it is hardly the same wheat as 50 years ago. Davis argues that modern wheat is a chief cause of visceral fat and that the elimination of wheat, along with a balanced diet and exercise, will make our wheat bellies disappear!  Halfway through the book I’d decided to drastically reduce or try to eliminate wheat from my diet and moved on to reading Wheat Belly’s companion, The Wheat Belly Cookbook. Really, I just wanted to see the recipes and what they…

You didn't believe we'd make it but we did. <high five>The fridge and pantry may be empty of butter, eggs, flour and sugar; and  we may have slipped into our stretchy pants, but the end is in sight.</high five> We've reached the final post in our #bakecation series and to celebrate, we've saved our best post for last: a Q & A with acclaimed chef Thomas Keller of French Laundry and Per Se fame. Thomas Keller was in Toronto earlier this fall to promote his latest culinary oeuvre, Bouchon Bakery, and he graciously agreed to be subjected to a baker's dozen of no-holds-barred questions – from his role in the animated film Ratatouille to dessert dilemmas to the role of storytelling in cookbooks. ILB (Indigo Lifestyle Blog): How often do you eat dessert (per week)?TK (Thomas Keller): [laugh] As often as I eat dinner. Though I don't always eat dinner. But when I'm eating at the restaurant – we eat all our staff meal together and there's always dessert. A pudding, some wafers, tart...ILB: Would dessert make it into your last supper?TK: Yes. Lemon tart.ILB: You've channeled your passion for food into three Michelin stars for your restaurants The French Laundry and…

Welcome to the *special* gluten-free edition of the Indigo #bakecation. Why gluten free? Because people with gluten sensitivity deserve treats too! They shouldn't be shunned at cookie exchanges or dessert tables. At Indigo, we are equal opportunity bakecation lovers: Our world includes gluten-free baking.Fifth stop on our Indigo bakecation: Thumbprint Cookies from Gluten-Free Baking for the Holidays. This is so exciting! Let's go shopping for gluten-free ingredients. We'll load up on xanthum gum, brown rice flour, and white sorghum flour. What? You can't find those ingredients at your grocery store? Ok, here's the deal: it's true. You need to seek out some special ingredients for gluten-free baking AND they also tend to be more expensive. But remember our new mantra: Our world includes gluten-free baking.Chances are you know someone who is gluten intolerant. I do – several, in fact. And once I realised that my friends' gastronomic lives were limited to expensive and suspiciously puck-like treats, I was determined to do right by them. It was time for a baking intervention. I was resolute: friends don't let other friends eat dodgy gluten-free goods. Enter Jeanne Sauvage and her book Gluten-Free Baking for the Holidays. Jeanne Sauvage has been gluten intolerant for…