Recently my skin has been a little upset with me; a little hot and bothered if you will. We can call it stress (remember that time I wrote a book, led a retreat, got engaged, planned a wedding, had a dad with cancer and launched a new website/video program in the span of three months?), or we can call it a little wake-up call. Either way, I’ve been dealing with persistent eczema which flares up when I eat certain foods. I tracked it down through the process of elimination to egg whites and pineapple (and then did an IgG allergy test and didn’t I pat myself on the back for being a good nutritionist when the test confirmed my intuitive/elimination diet results).
What I realized was not that eggs and pineapple were the villains, but that I had let a lot of things that were once rare treats like goat and sheep cheese, organic tortilla chips, yogurt, spelt and chocolate become too regular. Now, I know none of those things are terrible foods, but when you’re prone to immune system nonsense as my little bout with Crohn’s disease 6 six years ago clearly revealed, I do still have to be careful.
And so, in an effort to clean up my act, I got creative in the kitchen. Hence- this gem of a recipe that might just be the first recipe in my second book (what?- a girl can dream big, right?).
I love berries and yogurt and wanted to make something that could fill that love that wasn’t yogurt. Coconut kefir is a super great option but I didn’t have 24 hours to spare. I wanted this treat immediately.
I used my fave seed ever: hemp. And then blended up some magic.
The only real question that remains: is this yogurt substitute breakfast or dessert?Print Print
Question of the day: What strategies help you deal with dietary restrictions?