Easter Inspiration
Many of us have to be extra vigilant around holiday time to stay on our low-glycemic, sugar-free, dairy-free, gluten-free diets. When I am tempted to stray, it helps me to remind myself why I eat this way (because I want to feel good long-term instead of just get short-term sugar highs!). It also helps me to connect with others who eat the same way. A good friend of mind just alerted me to Kimberly Harris’ inspiring blog: The Nourishing Gourmet. Kimberly’s blog has many dairy and gluten free recipes, and is dedicated to “nourishing, healthy (and frugal!) cooking, family, and supporting local farmers.” She takes a lot of inspiration from this must-read book for anyone interested in eating for optimal wellness: Nourishing Traditions by Sally Fallon.
I encourage you to read her post about a natural low-glycemic sweetener I have never heard of, coconut sugar. It has a lower glycemic index than many types of refined agave nectar (yes, agave nectars vary in quality and glycemic index). You can read an analysis of coconut sugar’s glycemic index and vitamin/mineral content here.
What will I be eating for Easter:
Breakfast: Asparagus Fritatta with Elana’s Pantry’s Simple Bread spread with homemade almond butter and fruit-sweetened jam.
Big Easter Meal:
- Rack of Lamb stuffed with feta, mint, and tomatoes (recipe forth-coming)–A section will be feta-free for me as I am dairy intolerant.
- Lemon Rice (recipe forthcoming)
- Simple and decadent Spring Soup made of 1 bunch leeks, 1 bunch asparagus, 2 large zucchini, 1 bunchbasil, and cashews to make it creamy. Wash, chop, and sautee veggies lightly in coconut oil, add broth, simmer. Blended in my vita-mix with 1/2cup cashews that have been soaked a few hours and chopped basil. Return to pot, add salt and pepper to taste.
- Tiny bites of 3 different raw cheesecakes I bought from these local raw cafes: Cafe Soulstice and QueSeRaw SeRaw
I hope everyone has a delicious and healthy Easter!
