A Gluten Free Meal

When I heard about kristy's diagnosis with coeliac's disease, my first thought is: I could never go gluten free! I've always felt bad for people who don't/can't eat gluten, because it is one of those pervasive ingredients that is in everything, and that is really, seriously delicious. But then I had a think about it, and realised that my reaction to gluten-free is probably similar to omnivores' reactions to veganism. And I realised just how many of the things we eat are naturally gluten free. So, while I still wouldn't wish an enforced gluten-free diet on anyone, I am now thinking a bit more positively about the whole situation and have taken notice of the gluten-free meals that I just so happen to eat.

Like this one...

Red Lentil Dhal with Brown Rice, deliciously flavoured with mustard, cumin and coriander seeds, bay leaves, cinnamon sticks and lemon juice.

For dessert, tapioca pudding. Now my earlier experiences with tapioca pudding were Not Good. We had it in school sometimes, and it was watery and reminded me of fish eggs. But I now love the gooey-gummy texture, and when it's cooked and flavoured properly it's actually a very enjoyable dessert.

Tapioca Pudding

1/4 c. seed tapioca (those are the tiny balls)
2-ish c. rice milk (or other gluten-free non-dairy milk)
1/4 c. sugar
1 t. cinnamon
1/4 c. desiccated coconut
pinch of salt

Mix everything together in a small saucepan and bring to the boil. Lower heat and simmer, stirring almost constantly, until it is thick and the tapioca pearls are cooked through, about 30 minutes. Pour into dessert bowls (or wine glasses, if you don't have fancy crockery) and chill for at least an hour.

Before serving, top with whatever fruit is in season -- in our case, delicious Keitt Mango.