Heaven. That is what this is. It may become my newest addiction, I’m afraid. A friend forwarded me this recipe, so I have to give credit where credit is due. I had to try it, especially since berries are one of the only fruits I can technically eat right now. Yes, I am still doing the Candida thing, and have been good about not eating sugar, gluten, corn or soy. It’s been about a month and a half now, and I have seen some changes, but my gut tells me to dig deeper, so as soon as I get back to Los Angeles (in 7 weeks), I am probably going to go for blood testing and check for allergies and/or heavy metals.
Being gluten free is probably the easiest out of the four above mentioned. I used to consume organic tofu about once or twice a week and it was so versatile, as you can imagine, so that is a bit tricky. I am living without it, and to be honest, it feels good to not be eating soy right now. Corn as we know, is a whole different ball of wax, and let’s just say I didn’t think I would ever be able to get away from it, since it’s in everything, but it is possible. Sugar. Now this is where I cringe. What have I said since day 1? I MISS BANANAS. I am not going to lie. They are so easy and they make my smoothie so much better than it is now! I still make my smoothies and put all kinds of goodies in it, but it’s sort of a rule of thumb that a good smoothie must have a frozen banana. So, I may add them back in starting June 1. We’ll see. I don’t really like any “diet” that says fruit is a no-no. I mean, c’mon. It’s nature’s candy, right? But I understand that Candida’s favorite food is SUGAR, no matter what the source. 🙁
Speaking of sweets…I bet you came here for your Strawberry Coconut Butter recipe, right? Well, thanks for being patient and reading along. I hope you enjoy this decadent treat! I think it would honestly go great on BANANAS, but I won’t be eating it that way. It’s good on it’s own, lol, or as the creator of this recipe suggests, even dipping more strawberries into it. Yum!
Strawberry Coconut Butter
1 cup coconut butter (*not coconut oil)
1 cup fresh or thawed frozen strawberries
A few drops liquid stevia
Pinch of sea salt
Blend all ingredients in high powered blender until really smooth. Transfer to glass jar to store. Will keep at room temp for 2 days or in fridge for longer.
Use as a spread or “cream cheese” on any of your favorite gluten free breads or muffins.