Kavi Jezzie Hockaday and Amoda Maa are two dear friends who have opened up our Food, Nutrition and Wellness worlds considerably since we first met.
One of the first recipes they showed us was for this Divine Chocolate, made from Raw Cacao. We went wild for it on first taste, and now make it ourselves on a regular basis.
I love mayonnaise. But with my being on a cross between Jini Patel Thompson’s diet and a low residue diet following my surgery, Hellman’s, with its additives and fillers, is simply out.
So it occurred to me this evening that it must be really easy to make my own – and I was totally right. My Ayurvedic consultant has recommended lots of warm, sweet, cosy foods, and lots of Ghee, to help keep my Vata Dosha under control – I’ll write about this soon in a different post – so I was delighted to find a recipe for Ghee Mayo on Mark Sisson’s excellent Paleo site. The Mayo will certainly help add the cosy comfort factor to my food.
I thought I’d mix up the taste of my morning shake today, so I added a couple of teaspoons or Peruvian Raw Cacao powder, and really like the result. The raw Cacao is a super food, rich in anti-oxidants, and tends to give me an energy boost too, which is great. I don’t know for sure whether Cacao is an ‘allowed’ food for people with IBD; the SCD diet says no chocolate of any kind, but others say that Cacao is fine. Jeannie’s divine chocolate doesn’t seem to be doing me any harm, so I’m sticking with it until I feel otherwise.
Jeannie’s shake
1/2 glass of raw milk
1 banana
1/2 avocado
1 heaped teaspoon wild harvested slippery elm
2 opened capsules vsl3
1 tablespoon organic hemp oil
1 dessert spoon maple syrup
Whizz that
Add 1 whole egg and 1 egg yolk
Slow blend