Hello! It’s been a long time since I’ve been able to post and for those of you that are wondering why, then here is the story behind my absence.

This last year + of my life has been quite the journey. So, let’s see…about 15 months ago I woke up with a fever and by 10am I was burning up and had developed a migraine. During the next two weeks I ran a 40°C /104°F fevers and had migraines every day. Then I developed: leg pain making it unbearable to stand or sit, large areas of painful bleeding under the skin on my upper chest and back and broken blood vessels in my eyes. Believe me, that’s the skinny on all the symptoms. My husband, Terry, took me to the hospital since my GP could not figure out what was happening to me. I went through a bone marrow biopsy, spinal tap, fluid drawn off my lungs, all kinds of dye contrast CT scans, a trans- esophageal echocardiogram and loads of blood tests, just to name a few things. My team of doctors were stumped and truth is, I almost died during my month long hospital stay, however, God had other plans for my life:) I was finally given the diagnosis of a rare form of Autoimmune Inflammatory Vasculitis. My recovery period has been, well, looong to say the least. I lost down to 92 lbs and needed help just walking if you get the picture. I was already enrolled in school to become a Nutritional Therapy Practitioner (NTP). So in my severely weakened state, I began. I studied between 10-12 hours a day emerging myself in the material. I’d have to say, it was all SO worth it! It’s been a full-on and intense year of schooling, but I am now certified as an Nutritional Therapy Practitioner (NTP)! I have learned the value of not just right foods, but a diet that is properly prepared, nutrient dense, and whole food form .

I’ve been on the Autoimmune Protocol Paleo (AIP) diet, a very restrictive form of the Paleo diet, for almost a year now and am slowly healing my digestion, gut and health. I now know the root causes of Autoimmune diseases and how to manage and improve them nutritionally, thanks to my schooling. Healthy eating is something I’ve been known for, for years so I needed to get to the root of my symptoms. I learned it’s not always what you eat, but what you absorb that makes a huge difference! I see so much potential to help people in their digestion and thus begin healing in their bodies.

I hope you all enjoy this fresh lemon recipe. Lemon and avocado pair up to give us a healthful treat. The healthy fats and lower carb profile make it a nutrient dense food.

Lucious Lemon Pudding

Ingredients:

Juice of one large Lemon

2 Avocados

1 1/2 Tbl. Raw Honey

1 Tbl. Coconut Oil, melted

1 tsp. Vanilla extract (omit for AIP)

Pinch Pink Salt

1 can Coconut milk, refrigerated

1 tsp. Raw Honey (optional, I don’t use this)

Place avocados in a small food processor or in a small bowl to use a stick blender. Purée avos. Add Lemon juice, raw honey, coconut oil, vanilla and salt. Process until smooth. Tip into 4 small jars or 4 small ramekins and smooth over top.

For the coconut whipped topping, open your can of refrigerated coconut milk (not low fat), and carefully spoon only the coconut cream that’s in the top of the can, into a bowl. Reserve the coconut water for another use. Using electric beaters, beat the coconut cream (and honey if using) until it becomes thick, which may take 5-10 mins. Spoon topping onto the lemon Pudding. Refrigerate for at least an hour before serving. Makes 4 delicious servings.

Enjoy this refreshing treat!

Foodie Mama ❤️