And it’s not a weight-loss diet. It means I have to watch everything I eat and do not eat any dairy at all. Nothing. Nothing that may have any butter added, any milk, any cheese or cream. And I have to be specifically careful about whey and any lactic ingredients. I started in the beginning of May, after visiting a gastro-enterologist. I also have a new medication that I have to take every morning to supplement for my lack of gallbladder. I can confidently say I haven’t been sick since May. You heard it right, no IBS. It is unbelievable, and it is all a combination of the diet and the medication.
It is extremely difficult to find food that does not contain any dairy, I have to read ingredients all the time and it’s been so frustrating to find so many dairy ingredients in regular foods that I used to eat normally. So I have been eating more and more vegetarian stir-fries and veggies cooked at home.
This week I made an asparagus and basil soup, because I was looking at the Knorr soups and of course they have butter and milk ingredients, so I decided to make it myself taking advantage of the delicious Ontario asparagus that you can get all around town at this time of year.
I boiled the asparagus until tender.
Washed the fresh basil and chopped the cooked asparagus and fresh basil in the food processor, with a bit of vegetable buillon.
I used more vegetable buillon to give it a soupy consistency. Seasoned with salt and pepper and let it boil for about 6 minutes.
The soup was super-delicious. I ate the whole thing in one sitting!
My Weblog 