By Irene Hayton

Don’t be afraid to add the oil in this recipe—it’s a great way to supply your body with the essential fatty acids that it needs to keep you healthy. (See the article in Eating Alive II,  titled “Fats That Heal and Fats That Kill,” by Udo Erasmus.) You can substitute yogurt or water for the tofu and vice versa in this recipe, depending on what you like and what you have on hand.

Normally Dr. Matsen advises against combining proteins (the soy and the yogurt) with sweets (the blueberries, in this case) because proteins require hydrochloric acid (HCl) for digestion in the stomach, and sweets can inhibit HCl production. Combining sweets and proteins, therefore, results in a slower rate of digestion, allowing yeast and bacteria more time to create toxins. However, the proteins in the yogurt and tofu do not require as much HCl as more complex proteins (for example, fish or chicken). Also, the blueberries are not very sweet so the HCl production may not be affected in most people. Be sure to add the sea salt to help avoid ileocecal valve problems because the berries are ‘cooling’ foods.

• 1 tablespoon (15 ml) Udo’s Choice Ultimate Oil Blend^®
• ½ cup (125 ml) plain low-fat yogurt
• ½ to 1 scoop fermented soy protein powder
• ½ cup (125 ml) fresh or frozen blueberries
• vanilla extract or stevia/Chicolin™ to taste (about ½ teaspoon or 2 ml)
• pinch sea salt

Combine all ingredients in a blender and process until well mixed.

Note: For additional flavour, substitute a few raspberries for some of the blueberries.