Kiwi Curd

When I first embarked on a low-carb journey in hopes of healing my gut, I kept away from most fruit, vegetables, and berries. Basically any high-fiber plant-based food. It was hard emotionally to give up fresh produce. But each time I tried to introduce it back into my diet, my gut would flare-up to remind me why I eat the way I eat.

Now, years into this WOE, I am able to eat more fresh produce without major stomach upset. I introduce one item at a time and, once I get a green light from my body, I use it abundantly and creatively in many meals.

Kiwi, welcome back to my life! You’ve been missed!

Kiwi Curd



  1. Place the yolks, kiwi, stevia, salt and lime juice in a high-speed blender. Cover and blend for 1 min. Transfer to saucepan 
  2. Over low/medium heat, cook and stir continually for 10-15min until thickened. Remove from heat and let it cool
  3. Cover and refrigerate to thicken and set overnight. Use within a week to 10 days for optimal texture and taste

Drink pairing

I found a new favorite California red. It is natural, non-funky, and bone dry. Let me introduce you to this delicious Camp Cab. (For a $25 off your first order, use this link)

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