Free of Allergies:

Strawberry Ricotta

(2 servings)

Ingredients:

• 1 cup ricotta cheese, organic
• pinch sea salt
• 1/4 tsp. cinnamon
• 1/2 tsp. agave nectar
• 1 cup fresh strawberries, halved

This is one of my favorites!

In a small mixing bowl, combine ricotta cheese through agave nectar, using a spoon or spatula.

Wash and pat strawberries dry, remove the green stem and cut in half length wise.

Use the strawberries to scoop up the ricotta mixture!

Naturopathic Doctor Says:

Ricotta is made from whey, the liquid portion separated out when cheese is produced, a process that removes most of the casein protein, thus allowing some people who are allergic to milk and cheese able to eat the protein-rich ricotta without reaction. Probably the most popular berry, strawberries have the red flavonoid perlargonidin, which helps protect against heart disease, cancer, and lowers body inflammation. Agave is a naturally sweet low-glycemic sweetner that comes from Blue Agave, a plant also used to make Tequila.

Recommended for the following Conditions:

Nutrition Information (amount per serving):

Calories 204, Total Fat 10g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 38mg, Sodium 156mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 4g, Protein 15g, Vitamin A 10%, Vitamin C 75%, Calcium 41%, Iron 6%, Vitamin K 4%

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