So I recently found out, what I class as, 'some devastating news'. I have an egg allergy - *cue giant sad face. I fricken LOVE eggs, we have 9 chickens, and I was eating eggs every day, and I THOUGHT that they made me feel amazing. The interesting thing is (and a point I note in many of my clients too), is that I didn't have an overt obvious reaction to eggs, next to no digestive complaints to speak of; no bloating, reflux, heartburn, nausea or IBS.
My reactions were more 'behind the scenes', general cellular dysfunction. I would get swings of fatigue, my immune system seemed vulnerable and I would often get colds if they were going around town (even though I am generally very healthy), and I would get itchy ears ALL the time, with the occasional infection. I had done some serious work on general gut health over the years, and yet these symptoms remained, so I put myself in my clients shoes and conducted an allergy test on myself, with some surprising, and some unsurprising results with foods I intuitively felt weren't right for me.
All I can say is that after 4 weeks with these eggs, love's of my life, out of my diet - I feel INCREDIBLE! I thought I had energy before (outside of the random fatigue swings), well now I have endless energy! My skin is clearer than ever, mood balanced, I feel lighter and more vibrant, have unintentionally lost a few centimetres around my tummy, and just generally feel F***n awesome!
Long story short, don't settle for any sign of imbalance in the body - there is always an answer.
And for my other egg-free comrades - watch this space for a swag load of Egg Free, delicious recipes inspired from my new way of eating xx
Oh - and here's a delicious cashew mayo to kick things off
2 C cashews
1 tsp apple cider vinegar
1 tsp wholegrain mustard
1 tsp honey
Salt and Pepper to taste
Soak your cashews in water for 12 hours, and then rinse
Add to a high powered food processor / blender / thermomix / nutribullet, along with all other ingredients and whizz until smooth.
Add water to reach your desired consistency.
Store in a glass jar and use as needed.
This is delicious as a coleslaw dressing, or thinned out and tossed through any salad, it can also be used as a "sour cream" on nachos or tacos, makes a great dip for veggie sticks and can be used on absolutely any other delicious goodies!