Beat the Bloat with Enzyme-Rich Foods
Certain foods can boost the digestive process helping with bloating and providing fundamental enzymes used in triggering our body’s metabolism.
Want access to over 300 easy, healthy, family-friendly recipes? Try Living Plate meal plans! Anti-inflammatory, Vegan, and Low-FODMAP plans available. Sign up for a no-obligation FREE trial at livingplate.com.Below are some foods that are very rich in digestive enzymes:
- Avocados – Avocados contain lipase, a fat-digesting enzyme that is essential in the metabolism of fats. Enjoy by adding a ¼ of an avocado to your smoothie or topping your salad with cubed pieces.
- Bananas – Amylase is an enzyme responsible for the breakdown of carbohydrates making them readily available for digestion. Bananas are best consumed before their sugars develop to form brown spots on the skin. Eat or freeze your bananas when they are just ripe enough to consume.
- Pineapples –Bromelain is a compound found in pineapple that is the source of many enzymes useful in protein digestion. Research has shown that bromelain contains anti-inflammatory properties as well. Add ½ cup of pineapple to your green smoothie to mask the strong flavor of cruciferous greens such as kale. A pineapple is ripe when the bottom yields to some pressure and is very fragrant.
- Papaya – Papain is an enzyme in papaya that works to break proteins into their most basic form so we can utilize them to aid in the healing and growth of our bodies. Need proof? Mash some fresh papaya and apply to your face. In minutes the enzyme will breakdown the dead surface skin [protein] and leave you with a fresh glow!
Chocolate Banana Avocado Pudding
- 1 ripe avocado, pit and flesh removed
- 3 ripe bananas, chopped
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
- Maple syrup, optional
- Remove pit from avocado and spoon out flesh.
- Peel and chop bananas.
- Place avocado flesh, bananas, cocoa powder, and salt into food processor or blender. Process until creamy.
- Add maple syrup a teaspoon at a time to sweeten if needed. Stevia may also be used.
Dairy & Gluten Free, Raw Carrot Cake
By Brianna’s NutritionBriannasNutritionKitchen.com
For cashew frosting:
- 2 cups cashews preferably soaked in water for 2-12 hours
- 1 Tbsp fresh lemon juice
- 2 Tbsp liquid coconut oil
- 1/3 cup pure maple syrup
- 1/4 tsp vanilla extract
- Dash of cinnamon
- Almond milk, as needed
- 2-3 large carrots, peeled
- 1/2 cup coconut flour
- 1 cup pitted dates
- ½ cup pecans or walnuts
- 1/2 cup unsweetened dried coconut
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- Dash of Sea salt
For frosting: Place all ingredients in blender and process until smooth, adding as little liquid as possible. Put in a bowl and set aside.
For cake: Cut carrots into small chunks. Place all ingredients in a food processor and pulse until very small pieces and sticks together.
Assembly: Line a square cake tin (20cm or smaller is best) with baking paper (hang over sides for easy removal). Press mixture firmly into tin. Spoon the icing over cake and level the top. Place in refridgerator to set.