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Some people can tolerate eating melon with others foods, and other people cannot. So, eating melon with others foods (as we often do) can cause extreme digestive issues and fermentation. Melon goes through the body faster than any other food, in about 20 minutes. S ome people are more sensitive to certain food combinations than others.įor example, the saying, “melon on its own or leave it alone” refers to not combining melon with any other food including other fruits. However, food combining sensitivities vary from person to person. Through my own experience, and by facilitating my health programs) my team of dietitians and I have found strategic food combining to be an extremely effective tool to achieve better health. Poor digestion can put a strain on the liver, our all-important regenerative and detox organ, which we want working at its best for better health. I suffered with the stereotypical vegetarian “lentil gas” and severe bloating (where I had to lie on my stomach to get rid of the gas), and after implementing food combining in my daily life, I don't have gas and bloating, I sleep so much better, and I have so much more energy!ĭo you ever feel tired and lethargic after you eat?ĭigestion is like an athletic endeavor and can demand a lot of energy! If we support our digestion with strategies like food combining (and consuming probiotic promoting foods, staying hydrated, exercising etc), we can achieve better health and have more energy. I included the strategy of food combining into my eating program after experiencing the benefits in my own life. My 60-Day Reset utilizes recipes and meal plans that incorporate food combining principles to improve gut health and digestion. Strategic food combining can help improve your digestion to achieve better health. Poor digestion is so common that we accept these symptoms as a normal part of life. Add a splash of water if your cream is not liquid enough (if you can, add the water from the cooked pasta, it is already hot so you save time).Common symptoms of impaired digestion include:.

If you are eating gluten-free, you can use rice flour instead of normal one or just omit that step and use less water or more cashews when blending.

In this way, you will prevent the cream from any chunks, and you will not end up with a too salty meal.

Try to use unsalted and unroasted cashews.

You can use any kind of pasta (spaghetti, penne, fusilli), I used penne mostly for presentation purposes, but also because I love how the cream spreads in them (and they are creamy even inside).Pour the cream into the pan and stir until it’s boiling.

Add the zucchini in the pan, along with salt and pepper, and let it cook for another 2-3 minutes.

Next, put in the mushrooms and cook them for 8 minutes or so, stirring constantly, until they are brown.

Into a preheated pan, on a medium-high heat, add the oil.

Cook the pasta following the package instructions.After that, into a food processor, add the soaked cashews along with that warm water, coconut milk, oregano, salt, paprika powder, curcuma, garlic powder, lemon juice and flour.Soak the cashews in warm water (1 cup cashews to 1 ½ cup water) and let them sit for about 20 minutes.