This past weekend, I was at the Wanderlust Festival in Lake Tahoe which was such a fun and amazing experience. I was actually there as one of the vendors working at a booth for most of the time, but it was so great to have the beautiful mountains as the backdrop and I had some free time to attend a yoga class, see musical acts, and partake in festival activities.
However, my body is definitely feeling the lack of sleep, not eating healthy the entire time, and just the stress of being on my feet for 4 days straight. I’m taking it easy this week by resting, getting a massage, and cuddling with my dogs.
Whenever I’m feeling a bit drained, I pay special attention to how I’m fueling my body. One of the top anti-inflammatory foods I like to incorporate is tumeric. It’s a very strong antioxidant and helps so much in healing the body in times of low immunity and stress.
In addition, both chia seeds and chocolate are also full of antioxidants, so I’m currently boosting my immune system with this rich and delicious tumeric chocolate chia seed pudding. It’s also an added bonus that this filling snack satisfies my chocolate cravings without the sugar. You can add honey to this recipe, but I actually like it without any sweeteners and topping it with some fruit instead.
Also, if you are doing a sugar detox like the RESTART® program, you can enjoy this recipe as well. Just make sure you don’t add honey and to use low sugar fruits like berries or an unripened banana!
It’s starting feel like summer around here, which I absolutely love. This consistently hot weather has been putting me in a great mood and I can feel my stress levels drop. If you didn’t guess already, I’m one of those peeps who always prefers scorching hot weather over freezing cold. It’s one of the main reasons I moved to California. As much as I still love NYC, the brutal winters were unbearable (I know, I’m such a wuss).
And when the weather starts getting hot, I start craving cold foods like salads, fruits, and ICE CREAM. I wasn’t really into ice cream for a while because I wasn’t able to eat it after finding out about my dairy sensitivity, so I sort of forgot how delicious it is for the past 4-5 years (You’ll be amazed at the things you’ll forget the taste of that you think you “can’t live without” once you give them up for a while). It’s only recently when I started finding some amazing coconut milk ice cream on the market that I started falling in love again.
One thing about good quality dairy-free ice cream without additives and thickeners is that they are ridiculously expensive. As delicious as they are, I’m not about to drop $8 for a pint of ice cream. I’ll make it at home, thankyouverymuch.
I was actually nervous about how this recipe would turn out because I don’t own an ice cream maker. I try not to buy too many kitchen gadgets if I can help it, because we might be moving at the end of the year so I’m trying to keep things minimal around here. So my blender came to the rescue, and it turned out surprisingly creamy which I’m super psyched about.
I used molasses to sweeten this ice cream because blackstrap molasses is chock full of nutrients and minerals. It’s also on the lower end of the glycemic index than other sweeteners, which means it it won’t spike up your blood sugar as much. Of course, if you do have blood sugar issues, I advise you to keep it regulated and use caution when consuming anything sweet. After deciding on using blackstrap molasses, I had to add in some ginger and cinnamon because that’s one of my favorite combos! Feel free to customize this recipe and replace the add-ins to flavor it to your liking. It’s healthier and better tasting than the store-bought kind!
Living in both the East and the West Coasts, I’ve been to a ton of seafood places. I absolutely love seafood, but one thing I can’t eat I get jealous about when I see other people order is clam chowder. Clam chowder always looks so yum and smells amazing too. My dad absolutely loves it and orders it at every seafood place we go to, while I sit there eyeing his bowl in envy. It’s basically a beautiful combination of things I can’t eat: heavy cream, flour, and croutons. My taste buds and my stomach don’t agree sometimes.
So I did the next best thing by recreating it at home in my gluten free and dairy free version. The flavor is spot on and I love that I can enjoy it as much as I want without keeling over in pain (Yes, that does happen sometimes). Using bone broth as the stock even gives it a healing property.
Now, if only someone invented a grain free bread bowl…
Heat a saucepan or a large pot over medium high heat and cook the bacon slices until they are crispy, about 5 minutes.
Transfer the bacon slices onto a dish with a slotted spoon, leaving the bacon grease in the pan.
Add onion and celery and saute until soft.
In a separate bowl, stir together chicken broth and arrowroot starch until a thick slurry is created.
Add the slurry, coconut milk, juice from canned clams, and sweet potato cubes, and stir to combine.
Add salt and pepper and stir often while the mixture heats up. The chowder should thicken.
As it starts to boil, reduce the heat to simmer and cook for 15-20 minutes until the sweet potato cubes are soft and cooked through.
Using a fork, mash half of the sweet potato cubes to thicken the chowder even more.
Add clams, bacon slices, salt and pepper (tasting as you go), and cook another 2-3 minutes until the clams firm up.
Sprinkle green onion slices before serving.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.