If you have any inflammatory issues, white potatoes should be eliminated. They are in the night shade family and have properties that encourage inflammation. However, you don't have to feel deprieved at all. Parsnips are a root vegetable and can taste amazingly like white potatoes… Click to Continue →
Salads appropriate for Real Food, Ancestral, Grain-Free, Weston Price, SCD, GAPS, Paleo, Primal and diets
Avocados are so popular these days! It's no wonder. People are learning about the great nutrition and the healthy oils contained in them. Instead of just slicing avocados onto a salad, I thought a dressing would be really creamy and delicious. And it is! Avocado… Click to Continue →
What to do with all those cucumbers coming in? Make pickles! Pickles are easy to do at home and everyone loves them! Made the traditional way, by lacto-fermentation, they are a healthful addition to any meal. Cultured pickles are much better than the store bought… Click to Continue →
Golden beets are beautiful. Roasting the beets adds another dimension to the flavors of this root. A simple dressing made of extra virgin olive oil, lemon and dill creates a light and fresh salad for summer. Lots of Nutrition in Beets Cooked beets are high… Click to Continue →
I rarely make a starchy dish like potato salad, but for Memorial Day I thought the colors of the flag would be cool for a side dish. In the produce aisle, I looked around for colorful ideas and saw a bag of gourmet potatoes. They… Click to Continue →
It is approaching the end of the wild ramp season and I was able to procure some from the Union Square Farmer's Market in NYC this weekend. While I would love to actually forage for some wild ramps, I do not know of any places… Click to Continue →
What to do with all those extra Easter eggs? Make egg salad of course. Since you may have many extra eggs you can make a large amount of egg salad. This is a great idea for company and may be used for sandwiches, salads or… Click to Continue →
I used to eat raw spinach salads frequently. However, I learned that raw spinach is very high in oxalates. Cooking does help reduce the amount of oxalates a little, but not too much. I'm not particularly sensitive to oxalates but many people are sensitive and… Click to Continue →
The current/balsamic dressing takes these stringbeans from the mundane to the marvelous. My guests could not get enough of this dish! Luckily I made enough for an army so there was even a little left over for me! This recipe is appropriate for SCD and… Click to Continue →
I've often wondered what fennel tastes like, having seen it in the market. I finally decided to try it when I was able to get organic fennel. Fennel is called finocchio in Italian, and finule in Old English. In Greek mythology, Prometheus used the stalk of… Click to Continue →
When switching to a grain-free or gluten-free diet one of the hardest foods to give up is pasta. Known as a comfort food, eating pasta is actually quite the opposite for someone with a damaged gut. Pasta is wheat flour and salt. Even in my… Click to Continue →
This is a basic staple in any real food home. Fermented cabbage -- sauerkraut -- is a traditional food eaten all over the world. It is readily available in grocery stores, but unfortunately, most is no longer made the traditional way. Commonly, store bought sauerkraut… Click to Continue →
Sometimes that Slow Roasted Chicken is well over 6 pounds and way too much for a family of three. It's not as savory eaten cold and even eating some for lunch the next day does not use it all. What to do? Make it into… Click to Continue →
I love beets. Any color. Any time. The musky deep essence created by roasting adds another dimension and complexity to the beets -- so much so they do not require any other flavoring. Of course, it is always wise to eat some fat with your vegetables to aid in mineral absorption, so a light dressing of extra virgin olive oil would complement the taste.
Thanksgiving is a time for comfort foods and one of my favorites is stuffing. It is very simple to convert a traditional recipe to accommodate grain free eating. I cut my coconut flour bread into cubes and it tastes just like traditional wheat bread. No one will know the difference! Add all the flavors from the other ingredients and you have a savory grain-free favorite that is special on Thanksgiving, but certainly may be used any time of the year!