Let’s talk about fruit!
I get tons of questions about it, if I eat it and why so many of my recipes are low in sugar and why I ferment my fruit. Truth is, I don’t eat much fruit. My perspective on fruit totally changed when I started diving deep into my gut healing journey a few years ago and I realised I wasn’t eating a diet that supported stable blood sugar levels, and thus unstable hormones and unhappy gut bugs. As a digestively challenged person, I don’t do well on a high carb diet (aka eating lots of fruit). Sugar (fruit) spikes my blood sugar and worsens my symptoms: bloating, headaches, light headedness/ dizziness when getting up too fast, lethargy, scatter-brained and unfocused. I do however enjoy low glycemic fruits like organic berries sometimes! But I prefer to ferment my fruits using @kulturedwellness
probiotic starter cultures as the beneficial bacteria in them eat away all the sugars in the fruit so it ends up being #sugarfree #gutfriendly
and packed full of probiotics that support and re-balance gut health.
I wrote a whole blog post on the How’s & Why’s of fermenting fruit which is on my blog (currently linked in my insta stories too). I also want to reiterate, EVERYONE is an individual, and if fruit works for you and makes you feel good, then by all means, keep eating it! But for me, it’s the equivalent of eating lollies and just doesn’t serve my body well. Who knows how my body will change in the coming year and maybe there’ll be a time where I love fresh fruit again, but if not, I’ll either take a pass or ferment it instead to create superfood fruits instead 🤗
On another note, I was lucky enough to create the Christmas desserts for the @kulturedwellness
team this year, and this Cultured Cherry & Vanilla Cheesecake was one of them. It’s now LIVE on my website, click on the recipe tab then ‘Sweets’ for the full recipe!