New ways of approaching food and cooking

In most ancient traditions from all over the world some sort of a de-tox over the spring equinox is expected and in my own culture abstinence (traditionally giving up eggs, fat and milk) in the 40 days that run up to Good Friday used to be the norm.  So, partly out of respect for all these traditions, and partly because I needed it, just over forty days ago I gave up wheat, sugar, dairy and coffee for Lent. At the time it seemed a very tall order and I really wondered whether I could survive the challenge.  I have known for some time that wheat is really not my friend, but allowed myself to be woefully tempted over Christmas and it was actually the resulting and pervading sense of systemic grottiness that prompted my Lenten abstention.
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Photograph courtesy of Bob Peters Photography (UK

Toast for breakfast, a sandwich for lunch and pizza for supper. Such a daily menu is not out of the question.  But how healthy is it to eat that much bread?  And is it possible to produce enough bread in a way that meets the demand safely? It seems it is not.
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