Lucious Lemon Pudding

Hello! It’s been a long time since I’ve been able to post and for those of you that are wondering why, then here is the story behind my absence.

This last year + of my life has been quite the journey. So, let’s see…about 15 months ago I woke up with a fever and by 10am I was burning up and had developed a migraine. During the next two weeks I ran a 40°C /104°F fevers and had migraines every day. Then I developed: leg pain making it unbearable to stand or sit, large areas of painful bleeding under the skin on my upper chest and back and broken blood vessels in my eyes. Believe me, that’s the skinny on all the symptoms. My husband, Terry, took me to the hospital since my GP could not figure out what was happening to me. I went through a bone marrow biopsy, spinal tap, fluid drawn off my lungs, all kinds of dye contrast CT scans, a trans- esophageal echocardiogram and loads of blood tests, just to name a few things. My team of doctors were stumped and truth is, I almost died during my month long hospital stay, however, God had other plans for my life:) I was finally given the diagnosis of a rare form of Autoimmune Inflammatory Vasculitis. My recovery period has been, well, looong to say the least. I lost down to 92 lbs and needed help just walking if you get the picture. I was already enrolled in school to become a Nutritional Therapy Practitioner (NTP). So in my severely weakened state, I began. I studied between 10-12 hours a day emerging myself in the material. I’d have to say, it was all SO worth it! It’s been a full-on and intense year of schooling, but I am now certified as an Nutritional Therapy Practitioner (NTP)! I have learned the value of not just right foods, but a diet that is properly prepared, nutrient dense, and whole food form .

I’ve been on the Autoimmune Protocol Paleo (AIP) diet, a very restrictive form of the Paleo diet, for almost a year now and am slowly healing my digestion, gut and health. I now know the root causes of Autoimmune diseases and how to manage and improve them nutritionally, thanks to my schooling. Healthy eating is something I’ve been known for, for years so I needed to get to the root of my symptoms. I learned it’s not always what you eat, but what you absorb that makes a huge difference! I see so much potential to help people in their digestion and thus begin healing in their bodies.

I hope you all enjoy this fresh lemon recipe. Lemon and avocado pair up to give us a healthful treat. The healthy fats and lower carb profile make it a nutrient dense food.

Lucious Lemon Pudding


Juice of one large Lemon

2 Avocados

1 1/2 Tbl. Raw Honey

1 Tbl. Coconut Oil, melted

1 tsp. Vanilla extract (omit for AIP)

Pinch Pink Salt

1 can Coconut milk, refrigerated

1 tsp. Raw Honey (optional, I don’t use this)

Place avocados in a small food processor or in a small bowl to use a stick blender. Purée avos. Add Lemon juice, raw honey, coconut oil, vanilla and salt. Process until smooth. Tip into 4 small jars or 4 small ramekins and smooth over top.

For the coconut whipped topping, open your can of refrigerated coconut milk (not low fat), and carefully spoon only the coconut cream that’s in the top of the can, into a bowl. Reserve the coconut water for another use. Using electric beaters, beat the coconut cream (and honey if using) until it becomes thick, which may take 5-10 mins. Spoon topping onto the lemon Pudding. Refrigerate for at least an hour before serving. Makes 4 delicious servings.

Enjoy this refreshing treat!

Foodie Mama ❤️

I Love Scones! 


Anyone that knows me knows how much I LOVE scones. It’s kind of like my signature thing to make…and eat.  There’s this place in my heart that just loves England/Great Britain and the whole tea & scone culture from there. That’s how I’ve come to adore scones and tea…more on the tea part later.  My grandkids know that I am always up for making a mess…uh, I mean scones with them:)  In fact, that’s always on their list to do when they come over.

Now mind you, not any scone will do. It needs to be crisp on the outside, tender and flaky on the inside. Oh man, I am drooling just thinking about biting into one with butter or whipped cream slathered on each bite. Mmm. My husband took me away for our anniversary last weekend and the place we stayed had the most divine scones ever! I indulged in one both mornings, eating it painfully slow to make the goodness last. With us eating mostly grain-free, this has kind of curbed my traditional scone making habit. I made these when my niece, Sophia came to South Africa a couple of weeks ago. Now days I usually make the  grain-free versions,  but the real thing is my absolute favorite. In this recipe you will see the flours that I use.  Traditionally, white flour is used and works perfectly in this recipe, but I prefer to use some healthier alternatives when using grains… just to up the health value a bit.  You will notice that these are darker and they are a little heavier than the white flour version.  Be looking for the grain-free scones coming soon.

Typically, scones are served with Devonshire cream, whipped cream, butter and/or preserves. I kind of lean towards the salty side so I love them with butter and Devonshire cream.  Terry likes jam and cream on each bite like a true British chap. Is your mouth watering yet?


Traditional Scones

3 cups white flour (I use: 1c spelt flour, 1c rolled oats, 1/2 c buckwheat, 1/2 c white flour)

3 tsp. baking powder (non-aluminum)

3/4 tsp. baking soda

3/4 tsp. pink salt

1 tsp. cinnamon

2 slightly mounded Tbl. sugar or xylitol sweetner

6-8 Tbl /100-115 g cold butter (it’s up to you)

3/4 cup milk- if using only white flour then you may need a bit more)

optional: 1/4 c mini chocolate chips

Preheat oven to 200C/400F.  In a bowl or food processor combine all of the dry ingredients except the chocolate chips,  If you are using the oats then you will need a food processor to process them into a flour.  Bowl method: Mix all the dry ingredients together in a medium sized bowl.  Cut in cold butter with a pastry blender or you can rub it in using your fingers until coarse crumbs.  Food Processor method: put all the dry ingredients into the processor, except chocolate chips.  Process until well combined and the oats, if using,  are now a flour.  Add chunks of cold butter.  Process again until mixture is coarse crumbs.  At this point both methods are the same.  Put the crumbly mixture into a medium sized bowl if it has been in the food processor. Add chocolate chips, if using.  Make a well in the center of mixture and add the milk all at once.  Fold in the mixture with the milk, being careful not to over-mix the batter.  This is the secret of flaky, tender scones.   If you have chosen to do the mixed flour combinations then the mixture will be more dry.  It just needs to be wet enough to hold together. Pour the mixture out onto a cookie sheet or pizza pan.  Gather it into a inch thick flat round disk in the center of your pan. This can take some pressing because it is a more dry dough.  Take a long knife and cut the flat circle of dough into fourths. Next cut each quarter into 3 wedges to equal a total of 12 wedge-shaped scones.  Carefully, separate each wedge using a floured knife and a small spatula so that the scones are not touching each other. Keep dipping your knife in flour between cuts to separate the scones.  Brush each scone with milk using a pastry brush.  Bake for 12-15 minutes or until nicely browned.  Remove from oven and use a spatula to carefully slide under each scone in case they stuck a bit from the milk that dripped when you brushed them before baking.

Enjoy with butter, whipped cream, jam, Devonshire cream and of course tea!


I know that this pan is old and rustic,  but it is my traditional, well-used scone tray along with my grandmother’s teapot.

I hope you fall in love with this English tradition like I have.  In our home it has always been a time to gather our family or friends together, have scones and tea, but most of all to enjoy time with each other.

Warmly, Jeanenne

Foodie Mama

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