A Taste of My Gluten-Free Freedom: Delicious Sorghum Salad

Zesty Sorghum Salad

My gluten-free lifestyle began in 2016 as I navigated a confusing array of health issues. The symptoms were numerous and varied, including body aches and pains, abdominal pain and bloating, fatigue, brain fog, rashes, mood issues, coughing, throat clearing, sinus congestion, and headaches.

Seeking answers, I underwent IgG food sensitivity testing with both my primary MD and a naturopathic doctor. Both tests pointed to a reactivity to wheat, specifically gliadin, one of the proteins in gluten which is found in wheat, rye and barley. Gliadin can trigger an immune response in the body, leading to inflammatory symptoms, many of which mirrored my own. It was determined that I had NCGS, non-celiac gluten sensitivity, as a small intestinal biopsy was negative for Celiac Disease. Celiac Disease is an autoimmune condition with more severe outcomes which requires a strict, lifelong avoidance of gluten. While I did not have Celiac, I was eventually diagnosed with other autoimmune conditions, Hashimoto's thyroiditis and Raynaud's syndrome.

Under the care of a naturopathic physician and through personal research I learned to navigate nutrition and lifestyle shifts which transformed my health. Later, in my certification studies with the Functional Nutrition Alliance, I came to fully understand that for those with autoimmune disease, adopting an anti-inflammatory lifestyle is paramount to calming the smoldering fires of chronic inflammation.  As a Functional Nutrition Counselor, my work with clients begins by “clearing the muddy waters” or helping to identify those pro-inflammatory factors within the diet and lifestyle that look to be exacerbating these fires. Gluten, processed foods, refined sugar, dairy, and stress are some examples of those pro-inflammatory factors. The work I have done to clear and calm the fires within my own body, such as eliminating gluten, processed foods and refined sugar, has led to relief of the majority of my symptoms.

Understanding the importance of an anti-inflammatory approach was one thing, but embracing a gluten-free lifestyle presented it's own challenges, especially as an Italian with a deep appreciation for pasta, bread, pizza, cakes, and pastries. Family and friend gatherings were difficult (and sometimes continue to be), as my dietary choices sometimes led to misunderstandings about my motivations and needs, with labels like "diet" or "picky" occasionally surfacing. For me, though, this wasn't about a fleeting diet; it was a conscious and necessary shift in my mindset and lifestyle to support my body's optimal function. My motivation was simply to feel better and have more energy to engage with the people I care about. 

This gluten-free life isn't a destination, but a continuous journey of learning and growth. Think about it – we're always changing and adapting as people. For me, that's meant a lot of research, trying new things, and really getting to know what makes my body feel its best. It's become a natural part of how I live now. I have a much clearer picture of what I need to feel energized and healthy, from the food I enjoy to getting enough sleep and managing stress.

This exploration of a new lifestyle ignited a passion for experimenting in the kitchen, leading me to try new foods and recipes and create healthier versions of former favorites. This personal journey also fuels my passion for helping my clients discover delicious and nourishing alternatives tailored to their unique needs. Among the gluten-free grains I particularly enjoy and incorporate are sorghum, millet, teff, quinoa, and gluten-free oats. While I will delve into the specifics of gluten and its hidden sources, as well as the diverse world of gluten-free grains in future posts, I'd like to conclude this one with a favorite recipe for a delicious sorghum salad – a dish packed with flavor, a spectrum of nutrients, healthy fats, plant protein, and fiber. It's a favorite at picnics and family gatherings. Enjoy!

Zesty Sorghum Salad

(serves 4 - 6 as a side)

Salad Ingredients:

• 1 cup uncooked sorghum **can substitute same amount of quinoa

• 1 (14oz) can black beans, drained and rinsed, Eden or Jovial are my go-to brands

• 1 red pepper - peeled, seeded and diced

• 1 avocado, peeled and diced into small pieces

• 3 scallions, thinly sliced

• 1/2 cup fresh cilantro, roughly chopped

Dressing Ingredients:

• juice from 2 limes (about 6 tablespoons)

• 1 garlic clove minced

• 3/4 teaspoon ground cumin

• 1/2 teaspoon course sea salt or kosher salt

• 1/4 teaspoon ground black pepper

• 1/4 cup extra virgin olive oil

Method:

1. Prepare sorghum (or quinoa) as per package directions. Drain, rinse and cool slightly. My preferred cooking method is using an instant pot. 1 cup rinsed sorghum in 3 cups water with 1 teaspoon salt. Pressure cook on high for 30 minutes with a quick release. Drain, rinse, cool. or 1 cup rinsed quinoa in 1 1/4 cups water with 1/2 teaspoon salt. Pressure cook on high 1 minute (yes, one minute) with a quick release. Drain, rinse, cool.

2. Add black beans, pepper, avocado, cilantro, scallions to a large bowl.

3. Whisk dressing ingredients in small bowl or shake in a glass jar with a lid.

4. Add cooked and cooled sorghum (or quinoa) to bowl with vegetables.

5. Top with dressing and mix well to combine. Season with additional salt, pepper or cumin as desired.

6. Tastes best at room temperature. Refrigerate in airtight container up to three days.

   
   

   Resources:

   https://pmc.ncbi.nlm.nih.gov/articles/PMC4377866/

   https://pubmed.ncbi.nlm.nih.gov/25734566/

   https://thedr.com/autoimmune-solution/

   https://www.amymyersmd.com/blogs/articles/go-gluten-free-autoimmune-disease

   
   

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