Celery Root Latkes (Egg-free, GAPS, Paleo)

Dec 04 2013

Hanukkah is coming to an end– have you had your latkes yet? Whether or not you celebrate the Festival of Lights, a crispy fried vegetable pancake served with sour cream and applesauce is a special fall treat. I’m  Jew-ish myself and appreciate connecting to my cultural heritage through traditional foods. Every year, I like to have vegetable latkes for Hanukkah in addition to classic potato latkes, (zucchini, carrot, sweet potato, etc) but this year while on the GAPS diet, I’m avoiding potatoes all together.

To top it off, I’m sensitive to eggs, which are a key ingredient in keeping latkes of any variety from falling apart. I usually cheat and eat eggs during the holidays… but no… not this year. This year I’m finding all the willpower I have in hopes that someday I might be able to happily eat eggs without negative reactions (but that, we shall see). A Hanukkah miracle? … Read On »

Part 2: What is the GAPS Diet? Healing the Gut to Heal Neurological, Psychological, Digestive and Autoimmune Disoders

Nov 25 2013

In Part 1 of this post, I discussed the basic rationale behind Dr. Natasha Campbell-McBride’s GAPS Diet and how it aims to heal the gut, and in turn, how it can treat a range of symptoms and disorders. But what do you actually do and eat on GAPS? … Read On »

Part 1: What is the GAPS Diet? Healing the Gut to Heal Neurological, Psychological, Digestive and Autoimmune Disorders

Nov 21 2013

The GAPS diet is a healing protocol that offers many people a treatment method for certain health conditions by healing damage and disorder in the gut. My work in holistic nutrition is rooted in the perspective that the health of our digestive system is connected to our overall health. It’s something I’ve delved into deeply over the past eight years. GAPS is by far the most intensive diet I’ve ever been on and hopefully will ever be on. I’m honestly not a ‘diet’ person, so much as an advocate for individuals to find which real foods make them feel their best. Finding what’s best for me continues to evolve, so after a lot of consideration, I decided to try GAPS. … Read On »

Green Chicken & Vegetable Chili

Oct 24 2013

As it’s the end of October, I expected I’d be posting recipes like gluten-free pumpkin breads with coconut frosting or perhaps a creamy spiced kabocha squash soup. And I still plan to do that, but they’ll have be GAPS-friendly (more on that soon). In an ideal world, the chili I’m sharing with you is best suited to the produce of late summer/early fall (depending on where you live) and to cooler weather when we crave stews the most. But, some recipes we end up eating year-round, whether or not you adapt them to the seasonal produce most readily available. … Read On »

Salt Water Farm in Maine

Oct 20 2013

Along Maine’s pristine coast, there’s a true farm-to-table heaven on earth, called Salt Water Farm. At the end of the summer, on a fantastic trip to the state I have a deep and quite child-like crush on, I visited Annemarie Ahearn’s farm/cooking school and brand new café in midcoast Maine. Lincolnville is home to the peaceful farm where fruits, vegetables, and culinary and medicinal plants grow right up on the coastline in the salty air, overlooking the deep blue Penobscot Bay. The charming cooking school is also on the farm, where Annemarie and local instructors as well as guest chefs from across the world teach classes and 3-day workshops to students seeking a precious culinary experience. … Read On »

Late Summer Seaweed Salad with Cucumbers and Avocado

Sep 17 2013

Summer is on its way out, but cucumbers are still here and it’s still in the upper 90s in Texas. So we’re still enjoying the refreshing produce before we say goodbye to cucumbers for a good long while (well fresh ones, anyway – there’s always pickles!). Now is a great time to savor cukes before we transition into soups and stews and yummy winter squash and cold-weather crops like broccoli and Brussels sprouts. I’m really ready for the change and am beginning to stockpile butternut squash, acorn squash and spaghetti squash. So keep an eye out for heartier recipes to come. … Read On »

Wild Salmon & Quinoa Skillet Dinner for Healthy Joints

Jul 31 2013

Salmon! Fresh off the boat! Wild-caught Alaskan salmon! We’ve all heard that salmon is an excellent health food, but most of what’s sold is farmed, pale and flavorless. Scientists are even genetically-modifying salmon and that’s some Frankenfish you don’t want to touch… and we definitely don’t want them to breed with real salmon. Seemingly these interventions are to keep a steady supply of such a high-demand commodity protein. As much as I’d like to eat salmon several times a week, I just don’t. I pay the premium price for fresh Alaskan salmon a few times in the summer and then have frozen salmon later in the year. I also supplement with high-quality fish oils. Pacific salmon has been overfished and even disappeared in Pacific Northwest rivers. Slowly salmon is making a comeback, thanks to the efforts of sustainable fisheries, and there’s great sources of Alaskan salmon with  low risk for mercury-contamination. This is the time of year to savor flavorful, meaty salmon from Alaskan rivers and celebrate its incredible health benefits. … Read On »

Happy Pasture-Raised Chickens Make the World’s Best Eggs

Jul 10 2013

I recently had the pleasure of touring Coyote Creek Organic Farm and Feed Mill in Elgin, Texas with their general manager, Cameron Molberg. Here I saw chickens living in luxury, out on the pasture, taking shelter in protected mobile coops, including shade structures, and get this – refreshing misters to keep them cool on the hottest of Texas days. The coops are moved periodically so that the chickens will forage for bugs and groom the grass, plus their poop fertilizes the soil on this diversified farm where livestock will graze the pasture and eat the replenished grasses. To ensure a healthy diet for chickens and optimal nutrient profile for the eggs they produce, Coyote Creek carefully turns mostly local grains and supplements into feed through the first certified organic feed mill in Texas and one of the few in the US. They even have a soy-free formula and sell soy-free eggs, which ‘real foodies’ like me appreciate. … Read On »

Crunchy Cabbage Slaw

May 27 2013

It’s Memorial Day weekend and the grills are hot. So is the muggy Texas weather! I had an unexpected day off at the restaurant-on-a-farm and we squeezed in an impromptu get-together with a few pals. As a group, our homemade menu included salmon burgers and mango-cucumber salsa, local beef hot dogs (made by the new butcher shop, Salt and Time) topped with spicy mustard, minced onions and daikon pickles, red potato salad with bacon, capers and arugula, homemade root veggie chips fried in Dai Due lard with onion-sour cream dip, and my crunchy cabbage slaw. Plus some nice bourbon-based cocktails. Bocci ball was played, but no one kept score since our dog’s tomfoolery got in the way. She really wants to play fetch with the bocci balls; alas, they are heavier than tennis balls. … Read On »

Thai Lettuce Cups with Minced Pork, Crisp Vegetables & Toasted Coconut

May 03 2013

So pretty and so tasty. I love the Thai-inspired delights in a little lettuce cup. There’s strong savory flavors from the pork, tamari and fish sauce, brightened by a stack of crispy raw vegetables and a punch of tangy, refreshing lime—delivered by a light sauce with fresh lime juice and by eating the small segments of lime inside the lettuce cups, peel and all. Morsels of lime and toasted coconut are borrowed from miang-kam, which happens to be the perfect blend of salty, savory, sweet, sour and pungent; do try the Thai snack food if you’d like to experience perfect food harmony. My simple version of lettuce cups are not so perfect, or Thai, and a little messy to eat, but that’s fun, as long as you have napkins. … Read On »