Recently, I’ve had to change the way I eat, not because of my health, but because of my boyfriends. He has an unknown issue causing uncomfortable and irritable digestive track issues. We have gone to an specialist and the jury is still out for what causes his upset stomachs, but it has given me the opportunity to try new ways of cooking. When you live in the South, there’s constantly pressure to eat fried chicken, mac ‘n cheese, and buttered up rolls on top of drinking sweet tea for breakfast, lunch and dinner. It’s been quite the challenge to change everything I know about cooking and cook meals that are both easy and healthy without breaking the bank. Have y’all seen the prices of organic and gluten-free foods?
That’s why I was so excited to get Everyday Detox: 100 Easy Recipes to Remove Toxins, Promote Gut Health, and Lose Weight Naturally by Megan Gilmore. The cookbook starts with an intro to eating healthier where Megan explains how detox naturally to promote better looking skin, energy and sleep, weight loss, and (bingo!) a better digestive tract. My favorite thing about the book is the detailed pantry supply list of items to always have on hand such as coconut oil and almond flour. She sticks to the same few ingredients with every recipe to avoid frequent shopping trips which is amazing! She even gives a quick 7-day detox menu and shopping list to jump-start healthy eating.
I won’t lie, it was hard to choose a recipe for this post because I had none of the ingredients. I’ve never seen so many forms of almonds in my life much less understand how to “wash” them to create milk. I’m slowly, but surely learning and replacing all the bad stuff I have in my pantry, but it’s a little expensive. Likewise, the recipes are extremely out of my element. Cauliflower flatbread? Chia pudding? Zucchini lasagna? Oh, and I’m not really sure what quinoa tabouli is, but it sounds interesting.
So, I kind of cheated and started with an easy sorbet for this post. Seriously, though it was sooooo good and easy to make. But stay tuned because I’m going to attempt to make bread in a later post.
Strawberry Lime Sorbet
1 pound frozen strawberries
2 tablespoons freshly squeezed lime juice
1/4 cup maple syrup
1/4 cup water, or more as needed to facilitate blending
I combined the strawberries, lime juice, water and maple syrup in my Ninja blender. It worked stunningly, but if you have a food processor you can use that as well. Blend/process until the strawberries are completely broken down, which make take a minute or so, creating a smooth and thick consistency. If your sorbet looks more like a smoothie, try adding in the water slowly or add more frozen strawberries. It should not be watery at all.
I received this book from Blogging For Books. All opinions are my own.