My son Johnny has been diagnosed with severe spectrum egg and dairy allergies, in addition to his severe eczema. I used to be that Mum who was stopped in the street by strangers every time we went out who would gasp and say, “Oh my goodness, what is wrong with your baby!?” regarding his skin condition, I used to be that Mum who was at the GP’s office every week loading up on steroid creams, I used to be that Mum who would wake up at 2am every single morning to bath my son and wet wrap him to help him sleep. Now I am that Mum who sometimes even forgets her son has allergies/eczema because, through complimenting all we have learned through the doctors, with a gut health focused diet (and a few environmental changes e.g. eliminating chemicals used in the house) my son is happy and healthy.
Further Food Nutritionist Commentary:
By Nikki Nies, MS, Nutritionist
DIY Coconut Yogurt
flesh of one young coconut
1/3 cup coconut cream (obtained from the top of a can of coconut milk, see step 1)
1 probiotic capsule
1. Put a can of coconut milk in the refrigerator overnight.
2. Open fresh young coconut. Put aside coconut water for another use (smoothies or just drink as is).
3. Scrape flesh off coconut, put in food processor.
4. Whizz coconut flesh with coconut cream, obtained from the top layer of the can in the refrigerator.
5. Add probiotic (one teaspoon or one capsule)
6. Place in airtight jar
7. Turn on oven light. The heat from the light and the sealed oven will get the jar to the right temperature.
8. Leave the jar in oven overnight.
9. Enjoy the next day!
Per Serving: Calories: 107; Total Fat: 2g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 48mg; Potassium: 0mg; Carbohydrate: 14g; Fiber: 0g; Sugar: 0g; Protein: 1g
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