Unfortunately, Sjogren’s Syndrome has claimed yet another one of my precious teeth this week. After being told there was no saving the tooth, I made a conscious decision to accept my fate and allow gratitude to take over. I am extremely grateful for the talented surgeon who removed the damaged tooth and will also restore it with an implant after the healing is complete. Dr. Cho is not only skilled but also extremely compassionate.
I spent the past month prepping my gut for the insult of oral surgery by including plenty of cultured vegetables and daily probiotics. In addition, one week prior to the surgery, I began my regimen of Renew Life’s Super Critical Care 7-day intensive probiotics. Increasing my nutrition with simple meals made with no refined sugar and increasing my intake of probiotic-rich foods has worked each time I’ve had an extraction. Nutrient-dense foods provide an extra boost for post-operative healing.
Antibiotics are often prescribed after oral surgery, however, with a little forethought and careful planning, I have been able to avoid taking them all together. (Of course, that statement is not medical advice and I would never think what works for me would work for everyone). Part of my post-surgery healing regimen is to create foods that are highly nutritious, easy to make and provide healing benefits. My Raw Vegan Meyer Lemon Pudding is perfect for a soft-food diet and provides both healthy fats and the benefit of vitamin C and flavonoids for added tissue healing.
I love almost any vegan pudding, but especially love the lightness of this one. It starts with the meat of 1 young Thai coconut and soaked, raw cashews. Perfectly paired for any creamy concoction you can dream up.
I hope everyone is enjoying the beauty of spring and I look forward to sharing more seasonal recipes with you in the weeks to come.
- Meat of 1 young Thai coconut
- 1/2 cup soaked raw cashews (soaked at least 2 hours or overnight)
- Juice of 3 Meyer Lemons
- Zest of 1 Meyer lemon (more for garnish)
- 1 heaping Tablespoon Coconut Nectar (if non-vegan, use raw honey)
- 1 pinch Himalayan salt
- 1 splash vanilla
- Crack open your Thai coconut.
- Note: This can be done by the produce department at your local market.
- Carefully pour coconut water into a clean jar and save for smoothies or to thin out pudding if needed.
- Remove flesh from inside, making sure to clean thoroughly. It's important to remove all woody debris.
- Using a high-speed blender (I use my Vitamix), add your cleaned coconut meat, soaked and drained cashews, coconut nectar, juice of 3 Meyer lemons, zest of 1 Meyer lemon, pinch of sea salt and splash of vanilla.
- Blend until creamy. This will take a few minutes.
- Remember to stop, if needed, to scrape down the sides of your blender.
- Place into 2-3 pudding cups and refrigerate until completely cold.
- Top with fresh blueberries and lemon zest.
- vegan, gluten-free, dairy-free, soy-free, raw
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.