You know when you discover something life-changing and you want to tell everyone you know about it?
That’s how I felt when I realized that the choices I make every day about what I put in my mouth, and how I choose to live my life can dramatically influence my health and the course of my disease even when conventional medicine says it won’t.
A few weeks ago I got a call from the Dr. Oz show to come on a show about the Paleo Diet and it’s health benefits. I jumped at the chance to share my story of recovery from Multiple Sclerosis on national TV and talk about the healing power of whole, unrefined, nutrient dense foods.
I was honored to share the stage with Paleo expert Dr. Loren Cordain , and Paleoista Nell Stephenson as well as fellow Auto Immune Warrior Christina who has used a paleo style diet to heal her thyroid disease. That’s my kind of people!
When I started myHAUS I set out to inspire others to take charge of their own health and go from helpless victim to empowered warrior. Thanks to Dr. Oz I was able to share my message with more people all over the world.
Watch the show on Monday, April 22nd and let me know what you think in the comments below or on facebook or twitter . I’d love to hear from you!
Let Dr. OZ know that you enjoyed the show! Tweet @DrOz here:
Part of my segment on the show was to include a Paleo friendly treat that keeps me on track with this diet and lifestyle by preventing a feeling of lack and deprivation. I chose to share one of my favorite deserts that even my non-Paleo friends love. I first discovered it at a local raw restaurant Sun In Bloom , but have adapted this version of it from the lovely Sarah at My New Roots . Enjoy!
Chocolate Raspberry [Cashew] Cheese Cake
1/2 cup raw almonds
1/2 cup soft Medjool dates, pitted
2 cups raw cashews, soaked overnight
juice of 2 lemons
the seeds of 1 whole vanilla bean
1/3 cup raw coconut oil, melted
1/4 cup raw, local honey
1 cup fresh or frozen raspberries, blueberries, blackberries or a blend
1. Place cashews in a bowl and cover with water. Soak overnight, then drain and rinse.
2. Place almonds and dates in a food processor and pulse to chop until the ingredients are sticky and crumbly. Press mixture firmly and evenly onto the bottom of the springform to make the crust. The crust should be 1/2″ thick. Chill crust in the fridge while you prepare the filling.
3. Heat coconut oil and honey in a small saucepan on very low heat and whisk to combine.
4. Place all filling ingredients except the berries and cacao in a blender and blend on high until very smooth.
5. Pour 1/2 of this mixture into a separate bowl, and add the berries to the remaining filling and blend on high until smooth. Pour first layer of filling onto the crust, smoothing it out evenly with a spatula.
6. Fold the cacao powder into the remaining filling, and pour evenly over the berry layer .
7. Freeze to solidify the filling. To serve, remove from freezer 30 minutes prior to eating. Top with fresh berries and/or cacao powder.