I have to finally rave about wheat grass juice. I've never had cause to celebrate it before, follow-through to drink it daily, or complete confidence in those preparing it for me (gluten-wise), but now that I need to detox and I can prepare it myself, I can really tell a difference from drinking it! I made it through a really hectic day today with hardly a trace of numbness or recurrence of shellfish toxin symptoms.

The uni-bars were great today too. When I'm out, and have to choose between eating mystery foods or eating nothing at all, these give me a third choice. Saved me from hunger a couple times today.

Is it an eating disorder to refuse to eat out? Feels like it, just because it's so different from the norm today...people really eat out a lot. Then, when they eat in, it's highly processed. I'm now an alien from another planet and another era.

I did eat out once this week, however. There's a wonderful little Indian restaurant in Sandy (Royal India) that makes dosa bread, a sourdough flatbread made from rice and lentils. It's lovely, and I really enjoyed my meal with a lamb-filled dosa. It was gluten free and pretty pure, but I didn't 'audit' it, and did end up having a bit of trouble afterward with recurrence of neurologic symptoms. My body is so darn unforgiving! (Probably had some corn something or other avoid in it) I still recommend it to any celiac out there looking for something tasty. It's very impressive to look at, large and nearly paper thin, and everyone at the other tables wanted to order what I had. They also make idli, a steamed sourdough dumpling, with similar ingredients, which tastes great dipped in soup. I'll have to learn how to make them at home, and have the recipes from Globally Gluten-Free, a new cookbook I picked up.

Funny, I can find as many recipes I can eat in a regular old cookbook as I can in most gluten-free cookbooks. I returned a GF baking cookbook this week, because it was all corn and such, I don't think it had a single recipe I could use. I guess it boils down to the fact that I have to cook naturally gluten-free, without trying to replicate foods that are off limits, just focusing on the foods that are simple, natural, and straight-forward.

Today I had beneficial ice cream! What an event! I rolled pieces of banana in cocoa, froze them, and put them through my juicer. It was good. Then I sprinkled chopped walnuts on top, and it was very good. Adding a little homemade compliant chocolate syrup would make it even better, but I saved that idea for another day.

Things are looking up! I wish the same improved health and optimism for all of you.