This beauty is one I developed a few years back in Northern Ireland when I was struggling to get my kids to eat what I would call “good” food. They would only eat black beans if they were somehow refried, cooked with a ham bone, or fermented. The latter method is my favorite because fermenting
Hey my neighbors and friends. It has been a while since I have posted a recipe. That is in part because I have again begun to react to veggies, which is disheartening… but mostly because the state of our nation has been weighing heavily on my heart since the murder of George Floyd was filmed
Hey all, It’s been a while since I last posted. My recipe maker has been on the fritz and so I am sorting that out… and I am several recipes behind until that is fixed! Woot. So fun. With my autoimmune disease I go through long periods of really not being able to enjoy creative
This cauliflower version of my fir tip hummus is one step further in the keto camp than my chickpea version. I struggled with cauliflower hummus as a concept and found the flavor just too sulfuric until I realized it blended well with other elements to make some really beautiful dips. It has a slightly lemon
Mustard is my all time favorite condiment. Which is helpful considering things like ketchup and barbecue sauce are off limits in the Autoimmune Protocol. I often have a jar of cultured mustard in the fridge that I’m working through and one on the counter fermenting. Especially now that my spicy food intake is now limited.
I would love to say this is my original pizza crust recipe but the truth is it has evolved with flours, three overseas moves and the constant reminder of biting into a slice of Sal’s pizza on a trip to my Dad’s home town in Mamaroneck, New York. I’m not sure how close I am
This post is a LONG time coming for some people. I don’t really post a lot of my grain recipes because I don’t eat grains. But I have had friends ask for this often enough that I thought I should include it in my recipes. I make this recipe every week, and lately I have
This recipe is based on my Honey Kefir Sandwich Loafand you can make it into sandwich loaves by adapting the instructions for bread from that recipe. You can use either spelt or einkorn flour. I choose fine ground rather than whole grains because the hull or bran of the grain contains a lectin called WGA
Originally published April 2020 · Updated for clarity, context, and current recommendations In early 2020, like many families, we were navigating uncertainty with limited reliable information. My household includes autoimmune disease, asthma, and kids who historically don’t tolerate inflammation well—so I paid attention early. What I didn’t know at the time was that we had