This month I want to share about something personal.  Some of you may have noticed the recipes that I share here and on Facebook tend to be ketogenic compliant recipes.  Some of you may be wondering, “Why?”

As with everyone, my health journey has been a winding road and I was diagnosed with cancer in 2003.  Wanting to stay as natural with my remedies as possible, I opted for limited treatments from Western medicine and instead tried (and continue to try) many natural remedies.  One of these remedies was changing my diet predominantly to the ketogenic diet.

In essence, cancer feeds on sugar, so theoretically sticking to a ketogenic diet (where very few carbohydrates/sugars are consumed) can essentially starve the cancer cells, not allowing them to multiply.  After two bouts with cancer, I have been able to successfully control the growth of this disease with the ketogenic diet as one of my main weapons.

So, what do blackberries have to do with any of this? Well, this month I have a plethora of blackberries coming up in my garden and hope you do too!  As blackberries contain less sugar than many fruits, tons of fiber and many cancer-fighting antioxidants, I want to share a keto blackberry recipe in hopes you’ll enjoy a treat while on your journey to health!  But, as with all foods containing sugars, even natural ones, remember not to over-indulge.

Keto Blackberry Cheesecake Smoothie

adapted from the KetoDiet Blog

Ingredients:
1/2 cup blackberries, fresh or frozen
1/4 cup full-fat cream cheese or creamed coconut milk
1/4 cup heavy whipping cream or coconut milk 
1/2 cup water
1 tbsp MCT oil or extra virgin coconut oil
1/2 tsp sugar-free vanilla extract or1/4 tsp pure vanilla powder
Optional: 3-5 drops liquid Stevia 

Instructions:
Add all ingredients into a blender, blend and enjoy!