I’ve been wanting to eliminate gluten and sugar from my diet to see if those are the culprits to some skin issue I have been having. Easier said than done though. So instead of totally giving it up right now, I am trying to make a conscious effort to eat less of it. On one hand I am hoping it totally works and my face clears up. On the other hand, I might cry if I have to give up gluten and sugar. Only time will tell though.
As a ‘transition’ dessert, I made these peanut butter brown rice crisp bars the other night. I did half real peanut butter and half PB2 to reduce the calories, and they turned out really well. There is still sugar in them from the chocolate chips, but that’s it.
I’m still working on making new things and so far this week I made an awesome spicy cheeze sauce. It was super simple to make and turned out delicious.
Super Cheezy Dressing
1 cup coaked cashews (soaked for atleast an hour)
1 medium red bell pepper, chopped
1/4 cup nutritional yeast
2 Tbsp lemon juice
1/2 tsp salt
1 Tbsp water
Throw everything in the blender and blend! Add more/less water to make it thinner/thicker.
I topped some kale with the cheeze sauce and baked them. Turned out amazing.
I also picked up some Kombu the other day to try out. Kombu is a sea vegetable and I have been adding it to grains and beans during cooking. It is packed with minerals and can reduce gas and improve digestibility. It wasn’t very expensive, about $5, and will probably last a long time, so I figured I ought to give it a try.
You tear off a thumb size piece and submerge it in the water.
Then remove it once the grain or bean has cooked.
I have no idea how well it works, if at all, but I plan to keep cooking with it.
Anyone else ever use Kombu?