Hi lovelies! It’s been a long long time since I posted here and I’ve missed this little forest. It’s always lovely to share something more than just a few sentences on an Instagram post. So let me start by sharing exciting news: I started my own business! My Berry Forest is my workplace now, and I’m beyond thrilled about it. I’ll tell you all about my new business later, but for now I’m here to share something quite surprising: my Pinnertest food intolerance results and delicious roasted plums on rye bread toast.
First let me explain a bit about food intolerance. It’s actually pretty common! You might be intolerant to foods you never suspected (like I am) and these “harmless” foods could actually be causing an array of annoying problems (my case exactly). I had suspected a food intolerance of some kind because I experienced quite a lot of bloating, headaches, and a foggy feeling. I thought I might be intolerant to wheat, but I’m not.
Food intolerance can occur when your body cannot properly digest and convert the foods you eat into the necessary nutrients that fuel your system. This maldigestion causes inflammation, which can lead to many negative food intolerance related symptoms including fatigue, migraine & headaches, eczema, bloating, gas, congestion, weight gain, brain fog, joint aches, acid reflux, food cravings, diarrhea, skin rash and more. Source: Pinnertest.com
I had the wonderful opportunity to collaborate with Pinnertest to find out about my food intolerances. Pinnertest is a super simple test to make at home: first you receive the Pinnertest kit, then you collect your blood sample (very easy and doesn’t hurt at all) and then you send the sample to the Pinnertest lab. The results arrive in about a week to your email, and you can start an elimination diet right away like I did!
Pinnertest utilizes advanced IgG (FC Fragment Specific), Antigen, Antiserum, Control tests to determine a client’s food sensitivities. By using this particular kind of test, our lab can thoroughly measure the IgG antibody levels against the proteins of over 200 different foods. This progressive technique works to identify the foods that respond negatively with your system–all with just a few drops of blood dispensed by a basic finger prick. Source: Pinnertest.com
My results are super surprising: I’m very intolerant to BANANAS and also to SOYBEANS! I had never suspected these foods to be the culprit of my bloating, but being banana free and nearly soy free now for two weeks , I’m super happy to notice a big improvement in my wellbeing.
I thought living without bananas would be impossible, since I use bananas as a base for my smoothies and nice creams. I’ve also eaten a lot of organic tofu during the summer, and I love it because it’s easy to prepare for the whole family. But now I kind of like the challenge: making smoothies without creamy banana, making family meals without tofu.
If you have any weird symptoms which you can’t figure out, it might be caused by food intolerance. I warmly recommend you to try Pinnertest to find out. I have a special promotion code for you to test your possible food intolerances. With the code BERRYFOREST you’ll get 60 USD off and also free international shipping. Hop on over to pinnertest.com to find out more *
And now to the recipe. These toasts look kind of messy (and not at all like the typical toasts), but I assure you they taste amazing!! The secret is in the amazingly delicious roasted plums, which are very comforting now that it’s autumn. I also drizzled some vegan caramel on top and can tell you roasted plums + caramel = winning combo.
Try it for yourself if I haven’t convinced you yet 😉
*This post is sponsored but all opinions are my own.
- Roasted plums
- about 5 plums
- ½ tbsp maple syrup
- ½ tbsp lemon juice
- ¼ tsp ground cardamom
- pinch of salt
- Vegan caramel sauce
- 1 dl (or ~1/3 cup) coconut cream
- 2 tbsp maple syrup
- pinch of salt
- Preheat oven to 180 C / 360 F.
- Roasted plums: Slice plums (and remove the stone)
- Place sliced plums and other ingredients into a baking tin and mix thoroughly.
- Bake for 30 minutes or until plums are soft and juicy.
- Vegan caramel sauce: pour maple syrup and coconut cream into a saucepan and bring to a boil. Reduce heat a bit and let simmer for about 5 minutes until the sauce is caramel brown and thick. Add a tiny pinch of salt and taste (add more if you want a proper salted caramel flavor).
- Serve plums with vegan caramel sauce and vegan cream or make toasts like I did: spread vegan cream cheese on rye bread (or regular toast), add roasted plums and drizzle vegan caramel sauce on top. YUM!