Coconut yogurt is a fermented dairy-free product that is created by adding beneficial bacterial cultures to warm coconut milk. With temperature control and time the natural carbohydrates in coconut milk and the added maple syrup serves as a source of food for the introduced beneficial bacteria, which transform the natural sugars into tart tasting lactic acid. . .
Read moreClassic Hummus, Dill Dip, Ranch, + Green Goddess | Dairy-free | Acupuncture - Victoria BC
Ranch, hummus, and green goddess are my favourite home-made dips, which can also be enjoyed as sauces and dressings over veggies and protein. Ranch and hummus are my go-to's to serve with raw veggies as a snack or with lunch. . .
Read moreWinter Fruit & Coconut Yogurt Bowl | Acupuncture - Victoria BC
Persimmon is an orange-red autumn and winter seasonal fruit that is native to China. You can find it at your local, conventional, and Chinese grocer. The variety shown in the photo above is very sweet in taste and has a smooth texture, reminiscent of cantaloupe but more dense and velvety. . .
Read moreZucchini Cheese | Dairy-free, AIP | Acupuncture - Victoria BC
According to allopathic and complementary medicine, dairy products are one of the most common food sensitivities today. A true dairy allergy is associated with a hypersensitivity reaction of the immune system to dairy proteins such as casein and/or whey, whereas intolerant individuals often lack the ability to produce lactase, which is required for lactose digestion. Dairy intolerance is often more common within certain ethnicities and for those with gluten intolerance since dairy proteins are strong cross-reactors. . .
Read more