This week’s Post Patron is… my B³ apparel line! Thank you to everyone who has shown their support for my online ministry through rocking some B³ swag! Last week, this hat was a big seller! I love it — I have one in pink too!
So this week, I had the pleasure of attending the TasteBuzz Plant-Based Event in NYC! I got to sample so many yummy vegan goodies, and it really sparked in me some culinary creativity!
And thus was born, this whimsical, fun and sassy dish! Because…who says “healthy eating” has to be boring!?!
Before I get to the recipe…one of the biggest takeaways from the TasteBuzz event yesterday, was the why behind my plant-based choices.
There are a lot of people who choose to eat more plants because of the environment, for health reasons, ethical reasons, budget purposes, or simply because it makes them feel good!
For me — it’s a little different.
As many of you know, I was diagnosed with the autoimmune disease, Ulcerative Colitis, when I was 16. For those who are unfamiliar, UC is an absolutely debilitating disease — excruciating pain. And during a flare, your body is actively attacking itself, and since your body can’t absorb any nutrients, healing is extremely difficult.
And there is no cure.
So sufferers live their lives in this limbo of — when is my next flare? How long will this remission period last? Etc. And they manage the disease with either getting a portion of their intestines removed — resulting in an external “J Pouch” for…you know…OR they go on a chemo-therapy-like drug that they have to get infused in a several-hour IV process every few weeks – for the rest of their life.
SO. During my last flare – 8 years ago – it was so severe that I was on bedrest for eleven months. My body rejected every medication. We tried everything — from megadrugs, to natural medicine, to homeopathic remedies, to faith healers. Nothing was working. At one point during the flare — I was taking 101 different pills A DAY.
And so in desperation…I decided to give the Specific Carb Diet a try. It was recommended to me by this incredible kinesiologist — shoutout Dr. Bill!! But most people don’t/can’t adhere to this diet because — to be honest — it is incredibly restrictive. No gluten, grains, dairy, soy, sugar, legumes…And full disclosure, for the first 9 months of my flare, I resisted trying this therapeutic diet because as someone in recovery from anorexia — I did not want to flirt with restriction again.
But after my 10th month on bedrest, and facing either the J Pouch or the Chemo-like infusions…I decided to give it a shot. And I’m so glad I did.
Because it completely healed my disease.
I have now been in remission – symptom free and medication free – for nearly eight years.
Why am I telling you this?
BECAUSE THE SPECIFIC CARB DIET WORKS.
It’s based on the molecular structure of food, and it WORKS. There are SO, SO many people who suffer — truly suffer — from Ulcerative Colitis, Crohn’s Disease, IBS, IBD — and if they would just try this diet, their entire life would change, just like mine did.
When I was really sick, literally NONE of my doctors talked to me about the foods I was eating. Which, is positively BONKERS — I mean, it’s common sense, right? A digestive disease — the FIRST thing you should consider are the things the person is eating and digesting.
But no! Nothing! I was told to eat “bland foods” during a flare — aka, saltines, cream of wheat, popsicles. And newsflash — there couldn’t be WORSE foods to eat for a person with UC/Crohn’s/IBD!!!
Anyway — all that to say — If you or someone you know is suffering from IBD/IBS/digestive issues…please, pass this along.
The only thing I regret in life is that I didn’t adopt this therapeutic diet sooner.
It’s not a restrictive way of life. It’s a life of freedom! And if you have any doubts — then check out the 75+ recipes I’ve created on my recipe page!
So that’s why I am so passionate about food, and about the Specific Carbohydrate Diet — because it literally saved my life.
And for that, I am forever grateful.
SO NOW ONTO TONIGHT’S RECIPE!
I was feeling a little spunky. A little adventurous. And thus was born my SCD Cauliflower “Cupcakes” with Green Pea and Spinach “Frosting.”
First – right off the bat — don’t let the name fool you — they’re completely savory. So don’t be weirded out by that. They are absolutely delicious.
Tender and fluffy, savory cupcakes, topped with a healthy and delicious frost of spinach and green peas!
And they’re Grain and Gluten Free, Paleo, Specific Carb Diet friendly, and with a Vegan Option!
Here’s what you need: (serves 1)
Cupcakes: (makes 3)
2/3 head of cauliflower, riced
1/4 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
scant 1/2 tsp salt
2 grinds of black pepper
pinch of garlic powder
green onions, sliced (garnish)
1 cup frozen green peas, thawed
1 cup baby spinach
1/3 cup raw cashews, soaked overnight in water
~ 10 fresh basil leaves (one stem’s worth)
1 garlic clove, chopped
1 squeeze of lemon
healthy pinch of salt
Preheat oven to 350 degrees. Place your raw cauliflower florets into your food processor and process until it resembles rice. Then, place your “rice” in a clean kitchen towel (or several paper towels) and – over the sink – wring out all the liquid. (This step it super important!)
Then, combine your wrung-dry cauliflower rice with the rest of your cupcake ingredients and mix well. Then, tightly pack your patter into three olive-oil-sprayed, non-stick muffin tins. Bake for 30 minutes, until the edges are beginning to turn golden brown.
To extract them from the tins, carefully run a pairing knife around the edge. Place a plate upside-down on the muffin tin, and then flip the whole thing over, flipping the cupcakes out. 🙂 (This method came about after much trial and error! haha)
While they’re baking, make your “frosting!” Combine all the frosting ingredients in the food processor, and process until smooth and creamy. You’ll need to scrape down the sides about 5 times.
To make the “swirl,” put the frosting in a ziptop bag. Squeeze it down to one corner, snip off the corner, and now you have a make-shift piping bag to pipe the swirls!
Garnish with sliced green onion, and enjoy!
These cupcakes were phenomenal!! They were so fun and whimsical! They felt like they were straight out of a Dr. Seuss book!
The flavors were delicate and wonderful. You could really taste the sweet peas and basil in the “frostin!” Simply fabulous 🙂
And the texture of the cake was wonderful. You’d think it’d be dense, but it wasn’t at all! Quite the opposite, in fact. It was light and fluffy and SO TENDER! And the cauliflower was INDISTINGUISHABLE! It was just good.
A real winner in my book 🙂
My question to you — is Do YOU have any questions for ME about Ulcerative Colitis, or about the Specific Carb Diet? Leave them in the comments below! I will be answering your questions in an upcoming blog post this month!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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