After undergoing treatment for heavy metals these past 10.5 months, my way of thinking about food has drastically changed. I never realized how much diet plays into your overall health, especially foods with sugar, hormones, antibiotics, pesticides, and preservatives. After all, food was probably the major cause of my metal toxicity. As a result of nearly a year on a sugar-free, dairy-free, egg-free, gluten-free, low-sulfur, mostly organic and antibiotic/hormone-free diet, I can honestly say that I don’t want to go back to a “normal” diet, especially now that I’m feeling so much better! (You’re probably wondering what on earth I have been eating for the past year. You can view the original diet plan here. Some other foods have been added back in because my food allergies went away!!) And all those who were around me at any point in this process know that I still have a weakness of Kettle Brand potato chips. I don’t think that will ever go away.
But, despite all that God taught (and has been teaching) me spiritually, I’ve also learned how to make wiser decisions in food choices. I’ve learned that fruit and honey are naturally sweet as they are, and I’ve learned that food in the simplest of forms actually tastes best. Who would’ve thought that minimally processing foods would actually bring out more of the simple, natural flavors? And even more, who would’ve thought that this once sugar-and-chocolate-addict would actually prefer homemade desserts without added sugar? Amazing, isn’t it? And I bet some of you are cringing at the idea of not having sugar in desserts, but trust me, with the right ingredients, you can totally do it!
Though I could talk for days about food and what I’ve learned through this process, I decided to spare you all the scientific and technical jargon, get off my soapbox, and actually post my recipes. These recipes are pretty easy, and most of the ingredients can be found at a normal grocery store. (If I’m able to do these recipes in Slovenia, I’m sure you can do this elsewhere!)
Without further ado, here’s my version of Roasted Red Pepper and Coconut Alfredo, inspired by one of my favorite restaurant in Pittsburgh, Eden.
Roasted Red Pepper and Coconut Alfredo Sauce
(Vegan, Gluten-free, Low-sulfur, Sugar-free)
Prep Time: 30 minutes
Cook time: 15 minutes
Makes about 4 servings.
1 cup raw cashews
3/4 cup coconut milk
2 medium red peppers
1 medium zucchini (sliced)
1/8 cup water
1/8 teaspoon garlic powder
1/4 teaspoon basil (I used dried, but fresh works, too.)
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper (fresh ground pepper works best)
1/8 teaspoon salt
1 tablespoon olive oil
1. Pre-heat oven to 350°.
2. Cut red peppers in half. Clean out seeds. Place face-down on baking sheet. (I put parchment paper on the baking sheet first.) Bake for 15 minutes, or until the peppers begin to turn dark brown on the outside.
3. Purée cashews, coconut milk, and water in a good blender. (The blender worked better than a food processor for this dish.) Blend until smooth.
4. Add garlic powder, basil, red pepper flakes, pepper, and salt. Blend thoroughly.
5. Add roasted red peppers. Blend until smooth.
6. In medium skillet, pour olive oil and sauté zucchini until golden brown. Pour Alfredo over zucchini and simmer until hot.
Serve with grilled chicken over your favorite pasta! (My favorite is brown rice pasta.)
Here’s to clean eating! Dober tek!