A few weeks ago it became apparent that I needed to make some big changes. Somewhere around 9 or 10 months after August's birth I started having a major Hashimoto's flare. I was exhausted. Bone-deep exhaustion that just wasn't explainable by having to get up and nurse a couple of times in the night. Foods that had felt fine a couple of months earlier were suddenly not fine at all.
Ian and I were discussing the book "Grain Brain," which makes the case that consuming grains (even "healthy" whole grains) can cause myriad problems like dementia, anxiety, depression and ADHD. I asked Ian if he thought I was depressed.
"Yes, of course you're depressed," he said.
"How long do you think I've been depressed for?" I asked.
"Since you got pregnant," he answered.
Sometimes it takes someone who has known you forever, who is walking the path with you, to see what's right in front of you. I needed to make a change, and I needed to make it yesterday.
Monday, May 26, 2014
Sunday, May 11, 2014
Lemon Ice Cream (Paleo, Vegan, Sugar-Free)
I spent some time this morning making these lemon cups (amaaaazing!) and had the idea for some lemon ice cream. I Googled vegan lemon ice cream and all the recipes I found contained cornstarch, which wouldn't work since I've gone grain-free again. The recipes I found also used a lot more natural sweetener then I can tolerate. So I tweaked the recipes I found and came up with this one. It is SO good!
Ingredients:
Blend in a blender and pour into an ice cream maker. Run until ice cream is frozen and transfer to freezer (or eat right away!)
So yummy.
I have no idea how to photograph food :)
Ingredients:
- Zest and juice of two lemons
- Two cans full-fat coconut milk (I use Native Forest - the cans are BPA-free)
- 1/3 cup maple syrup
- 1/4 tsp. vanilla stevia
- 1/2 tsp. guar gum
Blend in a blender and pour into an ice cream maker. Run until ice cream is frozen and transfer to freezer (or eat right away!)
So yummy.
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