Homemade Coconut Creamer 

I’ve been off caffiene and dairy for the last 5 weeks and just recently got a green flag to have a cup of coffee or tea per day, preferably black. I know me and I can’t do black tea or coffee, and, I’m currently off nuts (milk and butter) and soy too —  it doesn’t leave us with too many options now.

The thing is, I never needed caffeine or relied on it. I genuinly enjoyed having a cup or a half once a day, while writing or when I went out with friends.

For a while I was worried I’d lose the freedom to have a cup of something. As I said, I simply can’t get myself to truly enjoy black coffee.

Good thing is, that’s not the case anymore. I I’ll be carrying my creamer around from now on. It is just heavenly!

Ingredients: 200 ml Organic Coconut Milk (or any coconut milk with no or low preservatives. The one I used contains 99.9% coconut cream) + a few drops of organic stevia (you could use coconut sugar if you have no sugar restrictions) + 1-2 tsp coconut oil + 1 tsp vanilla essence or a pod + 3-4 tablespoons of water or coconut water (can water down the coffee, so decide based on your preference). Coconut water has its natural sweetness and goes well with this creamer.

Method: Blend all ingredients and store in an air-tight bottle. You can keep this for about a week but I suggest using it within 3-4 days and making a fresh batch. I also use the same in golden milk latte (turmeric milk) or chai. I’m supposed to only have a teaspoon in my cup but that too boring for me so I add about 2 teaspoons :)

P.S. Coconut milk might not work for everyone with SIBO. It can be considered high FODMAP in certain amounts so I suggest checking with your Doctor before you decide to try this creamer. You might be allowed some other nuts in your a diet that’s more specific to you.

Advertisements

Day 17: Bedbound

In the last 17 days, I’ve had to change and cancel my plans and come to terms with my present reality once again. It’s never easy having to adapt to the ever-changing nature of your chronic illness but you get better at it. It bothers your less (in general) and when it bothers your too much, you learn how to manage your thoughts and emotions around it without beating yourself up each time.

I’ve had to postpone the starting date of my part-time job, stop working on the classes I had plans of teaching, take a break from Pilates and my daily walks, ask for help with groceries and meals, all so that my body gets the rest it deserves, the space it needs to just be.

What I have been doing instead is tending to my back as much as I can and very religiously sticking to my bedtime and nap-time. I’ve been massaging my back with certain oils that help me, using lots of hot packs, doing very light stretches, a bit of infrared therapy, going for physiotherapy, meditating, making small mandalas while in bed, reading up on the treatment-diet that I am on for SIBO, writing, and for most part of it, trying to be more present

As much as I’d like to do more, I can’t do more right now and that’s something I need to be okay with. I’ll do more when I can do more and for now, whatever I’m doing is enough. I’m going to continue giving my back the time it needs to recover. Once it’s better I’ll have to slowly build myself back to where I was before this crazy flare-up (or before I went to India.)

According to my Naturopath, my back could be taking longer to recover due to the SIBO treatment-diet I’m on. It seems that the treatment can induce a very strong detox process (which is needed for the treatment) in your body, which, if too aggressive can cause more inflammation in the existing areas of inflammation. I only hope what she thinks is true because quite honestly, my back is not a happy bunny right now. At all.

I hope things start to look a little more positive soon.

P.S. If you’re wondering what’s on my SIBO friendly “buddha bowl”:

  1. Boiled Beet root with Olive oil and Lime juice
  2. Stir-fry Spinach with Salt and Pepper
  3. Pan fried egg (I usually have it without the yolk)
  4. Olives
  5. Roasted Tobasco & Ginger Chicken
  6. Indian Spiced Zucchini