Activated Charcoal, Herbal Treatment, and Paleo Diet Template | Q & A

and we are live is thought the J here in the house it's Friday can you believe it it's like 9:30 ish and it's pitch-black and raining out I mean you would have no idea I feel like it's 10 o'clock at night here so we get a little rain and thunderstorm going and I look forward to getting some questions answered and in connecting with some peeps so how's everyone doing today I didn't give them to notice on today's chat so I'll kind of give you guys a few minutes to jump on board here and we'll begin so my coffee here I got a key with it mixed with a little bit of Madagascar vanilla and then my coffee so nice little little mix to get a little hint of vanilla in there today which is great gotta love that vanilla is my fave any questions feel free in chime in what do you guys want to talk about what do you all want to talk about I was at paleo effects last Friday we could go today was great we did a talk I did I did a talk on thyroid health it was good we talked about a lot of the kind of the underlying top four or five causes of why you may have a thyroid issue and a lot of people don't know that one of the biggest causes of a thyroid problem is gonna be autoimmune where your immune system is actually attacking your thyroid gland I'd say number two is adrenal and stress issues can easily cost thyroid problems and it does that because the more stressed you are your body is hardwired to take and convert your thyroid hormone into an active thyroid hormone called reverse t3 and that helps kind of hit the receptor site but it doesn't have that same metabolic activity so it's like putting a metabolic blank in your magazine cartridge and then of course stressing cortisol if it's too high or too low that's gonna affect thyroid activation thyroid conversion you we don't have enough cortisol we're not gonna be able to activate that hormone if we have too much cortisol we're gonna shut it down or thyroid hormone down to t3 and then of course gut issues poor diet all the inflammation stuff we need certain nutrients to run those enzymes to activate and convert thyroid hormone alright a couple questions here let's dig in Dylan writes in what do you think of binders activated charcoal bentonite clay zeolite for cleansing the gut do they help break down biofilms since they attract metals and toxins I like I like using activated charcoal I think that's great I take it typically my patients three hours after one hour before a meal that way they're not hitting any herbs and they're not hitting any of the food that way they're going in there and they're kind of cleaning up what's left over I like that I think um activated charcoal and bentonite clay are adds Orban's adds orbán's mean they attract the toxins like a magnet would attract iron filings so it's not quite like a sponge like a fiber it's kind of like a sponge it kind of soaks it up it absorbs with a be activated charcoal bentonite clay adsorb with the d kind of act like a magnet I like I think it's great I'm not sure about activated charcoal in killing biofilms but that's why in my program we always add in ginger tea Ginger's are very powerful biofilm buster so it's silver hope that helps there Dylan hey Matt I've realized that I'm classified as an HSP highly sensitive person have for a long person I have for a long time just wonder what your thoughts are I notice seemingly small things stress well I mean I think if you're more sensitive you really have to make sure that you have a good foundation in your diet and your lifestyle how you handle stress so sleeps got to be dialed in nutrition's got to be dialed in some type of stress reducing activity during the day whether it's meditation or prayer or movement just some kind of routine in there to keep the stress under control and I think it's good to have some kind of a biofeedback device going whether it's an EM wave or an or ring or some kind of HRV just to kind of give you some feedback that your nervous system is doing well and then I always like keeping something like you know magnesium or you know a liposome or gaba or some kind of a dapper gennaker by that way if you get stressed at all you can grab that a lot of people will tend to go grab the sugar or go to drugs or go to stimulants so if we can have constructive vehicles to deal with stress that's much better than the destructive vehicles that conventional medicine will offer or even just natural life offers with a lot of the sugar and the crap tim writes in what's the best protocol the help of food poisoning usually when you find out you usually don't sign up till you start puking feeling nauseous do you take black charcoal at that time great question I had food poisoning last week I had a green drink and I just had massive massive diarrhea now I solved it in like 30 minutes though at first I didn't know was a food poisoning thing I'm like okay maybe you know I had to a lot of MCT oil on my coffee maybe I just had a loose stool right and then after it happened again I'm like something's up took three or four activated charcoal I took my G X there five and four together which is oil of oregano a lot of berberine and I took probiotics with it at the same time probiotics probiotics help with the inflammation they can push out and kind of you know sequester out a lot of the food board illnesses like if it's an e coli issue it can kind of crowd that out it's also a nice anti-inflammatory the activated charcoal kind of soaks up a lot of the toxins it gives them both back to the stool as well in case something's irritating the gut and then the herbs and I did that and then within 30 minutes my stools were solid again no problem but it was bad for 30 minutes if I didn't have that who knows how long o to kept on going I could have kept on going for a couple of days I mean not good but as able to solve it activated charcoal and then in my line I could have probably been fine with just G X there v the mole safai doyle of oregano with the probiotics and with the activated charcoal that probably could have been enough but I added in the four which had the berberine x' in it which is the golden seal the Barbary grapefruit seed extract some olive leaf or olive leaf black walnut etc so that ended up working out great that's kind of my protocol that I would use for food poisoning and anytime I go to Mexico that's what I bring HCL or also digestive support of course but if I have a food issue probiotics activated charcoal GI clear for at GI Claire five all at the same time nonstop throughout the day I hope that helps there Tim are there bad bugs that I should try to take down with a will of oregano or olive leaf well know where to go mmm mmm they're bad bugs I should take down with oil of oregano or olive leaf aged girl like what would be your recommended yes so just the things I mentioned above right my gxr four and five four that would be great those are the herbs I mentioned sodium borate borax clean black mold poisoning regarding black mold if you have lac mold there's a product called corn chromium it's a pretty good mold kind of like i'm encapsulate the mold and kills it that's a pretty good product corn chromium NASA writes in want to know more about renal fatigue tiredness even with low carb diets again some people do really well on a lower carb kind of ketogenic Paleo template because they're coming from a blood sugar rollercoaster diet that is driving insulin resistance that's driving hyper secretions of insulin and it's causing them to be on this blood sugar roller coaster all day so some do really well moving in that direction and again if you move in that direction give it a few weeks because it can take a couple of weeks to a month for your metabolism to adapt to a good ketogenic diet so give that a little bit of time and then if you're hitting the wall with that you can always nudge up the carbs daily or weekly until you feel like you're in a better place can inflammation cause blood viscosity to increase how so definitely can via agglutination right inflammation causes cells to stick together right platelet aggregation causes all the cells to stick together right the more anti-inflammatory you are the more the cells are move and are slippery and they don't clot and decrease blood flow so yeah for sure man I got so many questions I can't even keep track of them here Yes No More writes in dr. J you recommend it carbs or starches mainly at night but if I work out at noon is it okay to have carbs or structures at lunch after workout too I would say yeah I would say you know my exception for carbs earlier in the day tends to be if it's post-workout so I would agree what causes excess vitamin D 1:44 we're not getting much sunlight or supplementing it is that a 25 hydroxy vitamin D be pretty hard to get 144 unless you're getting it in some other form that you're not aware of I would say it's probably getting in there some other way Oscar writes and I want to know if you know C 60 carbon 60 is a new product that is elaborated in olive oil seems to help mitochondria I think you mean a c6 carbon not C 60 carbon but maybe that's the product name so like a c6 carbon that's um that's a hexanoic acid that's like I think they Dave Asprey has one called brain octane it's similar to that so it's supposedly a ketone that's going to help the brain more so that's kind of the big benefit of that Charlie writes in wouldn't the charcoal wipe out the supplements if you take them at the same time I mean to a certain degree the only exception is if you're doing it for food poisoning purposes that's why I would do it right away because you really want to basically decrease the inflammation and decrease the veracity of the infection but typically like I mentioned earlier three hours after one hour before the only exception is if you're taking it because of alcohol purposes or a food purpose or an infection or a food poisoning purpose Ramona right then I discovered that lots of varicose veins in the back of my knees what do you recommend is it reversible typically bioflavonoids are really helpful like OPCs or grapefruit seed extract or resveratrol like a lot of those things are a really good horse chestnut for like vein health but outside of that just getting good movement getting good movement whether you have a rebounder or you're just lifting weights and moving and just keeping inflammation down all that's important if you have a whole body vibration plate that's great if not you know one of those rebounders that you can get at Walmart like a trampoline kind of things great just moving just moving is excellent and then just having good antioxidants and good inflammation and of course good collagen right those veins are made out of connective tissue so good collagen peptides are always gonna be helpful for vein health let's see here Noah writes in anyone is already dealing with some inflammation in the body due to the guts would you avoid using a TENS unit for injury no I mean I'm a big fan of bio electric devices to help with inflammation TENS is kind of more like an electric aspirin it blocks the pain and inflammation there are other things out there I have a couple devices called the ARP wave that are really good that work good Garrett's all peter has a device that's out in the market called the newbie and that's we're gonna have him on the podcast to talk more about that technology but that's a great technology dr. Jay ever since I started AF I've experienced ovarian cysts any suggestion how I can balance my so just curious how do you know that I have caused ovarian cysts because typically aya for intermittent fasting for short is gonna help with insulin sensitivity it's gonna help with insulin resistance essentially make you more sensitive to insulin and high amounts of insulin tend to drive ovarian cysts so did you get a ultrasound before did the if' and then retest and saw cysts or did you do the if' and then test it afterwards because I would guess they were probably already there to begin with it'd be pretty unlikely that I f woulda cause ovarian cysts but again I'm gonna need a lot more info to give you more specific feedback there what you recommended what's your recommendation on healing an infected cyst that has naturally burst you can do like a curcumin or a turmeric paste just Google online like turmeric paste you can put it over that the cyst and then put a bandaid on it and a lot of times it will just suck out all of the toxins and will help with the inflammation is it okay to do a magnet therapy alongside the herb champion for thisi Bo I don't have any problem with that no issues Nora Genesis writes in wood wild-caught salmon and or grass-fed butter be causing high vitamin D possible but I don't think there's enough in there to cause that I mean maybe a couple thousand in just that alone max I don't think enough to get your vitamin D at that level so here I think you wrote earlier about the vitamin D being really high something else is going on there and again the European levels are a little different so just be mindful like if you're in Canada or Europe it's like the metric is to point to lower so 140 in like Europe or Canada could be like equal to like maybe a 50 or 60 so in the u.s. in the 25 hydroxy vitamin D so could be that that you're looking at and just maybe confusing the reference ranges so keep that in the back of your head okay here Oscar writes in C 60 it's 60 carbon soccer ball not sure date rights and recommendations for a hundred percent P protein powder that's not high in metals or toxic metals yes my true P protein true P go to my site Justin Elcom /op true P protein we test that one for metals and it's non G pea protein that's a good one James right Sam happy Friday dr. J have you checked out the magic pill on Netflix all about the ketogenic diet I cut out almonds almond milk seemed to be causing histamine release itchy skin especially on my hands thank you I will check out the magic pill on Netflix thanks James appreciate it yeah that's the thing with keto right I am encountered a couple people at paleo effects where they're like well you know everyone needs to do better on the ketogenic diet everyone should do great and the problem is if you're not a practitioner you have your own experience and if the ketogenic diet like helped you get better then everyone needs the ketogenic diet that's the missing piece for everyone but some people it may not be the missing piece for they may have to adjust their macro or micro nutrients in a way that may not put them at a carbohydrate level that that's you know below 50 or below 30 that essentially keeps them in that ketogenic range so to speak so I'm all about customizing and one of the big pitfalls I'd say of the ketogenic diet is if you're relying on that extra fat from nuts or from dairy there could be sensitivities there and again Rob Wolfe talked about this in his book wire to eat is the immunogenic qualities of certain foods meaning if if you have your immune system is being stimulated by the nuts or by the dairy that can create a stress response and the stress response can increase blood sugar because cortisol is a glucocorticoid steroid and will increase blood sugar mobilization so you can actually jack up your blood sugar through a stress response of food and that's kind of a missing variable that I think a lot of people may miss out on because they're just looking at the carb content of the food and they're forgetting the immunogenic qualities of the food hope that helps let me keep on rolling here guys the questions are just coming in too fast um while doing a parasite cleanse is it okay to blend one banana with my daily green smoothie does the banana have too much sugar if you're doing the parasite cleanse it may be good because a little bit extra car which may help bait some of those critters out kind of like cheese on a mousetrap so I think that's okay as long as it's not causing too many issues like bloating and gas Tiffani right sing good one dr.

J thoughts on probiotic enemas a 12 strain with more bifid O's I find it has helped me and was wondering about your Sacro via backdoor a bad idea so you're talking about Saccharomyces via enema my thing is this I always want to take them orally it's just easier right it's not necessarily the big pain in the butt pun intended there but um I would just see I would just I try to always do things the easiest way possible for the highest level of compliance so I would try to all do it you know through the mouth orally to see what we can do there and I'd only go to an enema or a fecal transplant like worst case scenario I've seen people get really sick on fecal transplants now again you're talking more about a probiotic enema I would say if that's the absolute you know situation you have to go to and taking it orally it's not helping I don't have a ton of experience doing them from in the back door so to speak so I would always try to do them orally and see how you do first Oscar Wrightson do you use bioresonance machinery to treat patients I do not buy bioresonance do you mean something like a write machine it's RIBA the best stake for the highest fat in it I think we're buys great I mean that or like the bottom roast or the bottom cap I think is great but yeah rib eyes are my fav Mike writes in will your thyroid support supplements be enough for me to get off my thyroid may completely or do I need to be careful well it depends on what your pattern is again depending on what kind of thyroid pattern you have and then whether or not your adrenals are involved or whether or not your guts involve it's kind of a load of questioning this is a lot of areas I help people with their thyroid sometimes meaning I help them with their thyroid symptoms sometimes without even touching their thyroid because if we can fix their gut fixed objections fix their adrenals and then support the the nutrients sometimes the thyroid can come back online others have an autoimmunity where their thyroid gland is is just living on a prayer because it's been beaten up by the immune system for decades so everyone's a little different so I would say yes and no depending on what your pattern is and of course there's an assumption that you're making good diet and lifestyle choices too oh okay yeah I would have to see the lab genesis something doesn't make sense with that vitamin D being that high how often do you fast a week I may do like an eye - I always try to do at twelve by twelve you know which is like a 12-hour fast 12-hour eat period and then I'll do like an intermittent fast like one twice a week I try to always do like a bulletproof kind of coffee butter MCT I don't like not eating anything I like having that that good fat in that collagen in the morning some would say that's not a fast of this would say well it's still kind of a protein sparing fast so it depends on what your consider any suggestions for BP regulation normal in the a.m. but seems to increase at night hard to say I mean it could be just stressed from the day I would just look at getting into a good parasympathetic state maybe add some magnesium and see how it goes how much should I cook my greens to lower oxalates how much would a slight elevation and arabinose in organic acids raise oxalates again if your arabinose is elevated it tells me that's a yeast overgrowth so I would work on getting the yeast out cleaning out your gut and the number two I'd only worry about acts oxalates if you're really having a reaction to them whether it's a pain issue or a sensitivity issue I wouldn't try cutting them out you can just steam your food or saute your food that'll cut about 30 to 50 percent of the oxalates down so I wouldn't worry about ox lights unless you're having a kidney stone issue or you're really having muscle pain issue you're really sensitive to it and going low oxalate helps again steaming or sauteing your food won't be enough to like make a high oxalate through low but maybe make a high oxalate food medium and maybe you make a medium one low so just only go that wrote it only go that road if you really need to because it a lot of good foods that are high in ox lights like spinach do you eat awful not sure what that means Oscar rising I'm 9 to improve my microbiome do you think she legit and clays have soil probiotics oil probiotics seem to be the next step to improvement in the probiotic industry yeah I mean I like megaspore that's more of a spore based from a soil base there's prescript assist they change the formula recently but those are some good options to help improve your gut health you know once you know your guts clean and he writes in what's the best time to take probiotics depends I like in the morning or at night first thing on an empty stomach I think it's great there could be some benefit that they get with food so but morning and night I think is a great time you welcome nor I hope that helps and then can you give some advice for central sleep apnea Darren Schmidt says that AR the key what's your take what is a RN stand for Oscar let me know any difference between vs frozen veggies and fruits what is V S stand for vs frozen veggies and fruits let me know your meadow synergy is phenomenal even at one dose I feel an increase in energy any other mitochondrial support that you could recommend pqq or berberine yeah pqq is great thanks for your feedback James pqq was excellent I like that and then depending on what you need some people can even go for extra Co Q 10 or karna t and it just totally depends okay so fresh versus frozen veggies ideally if your fresh are gonna be within a day or two for sure the problem is a lot of people are eating their veggies like where they're getting them a day or two before they're about to wilt so to speak so I would go with frozen if you know you're not gonna eat them fast I think having some frozen ones I always have like a bag of frozen broccoli or kale or you know peas or carrots or something simple that's there because sometimes the veggies turn so if you can eat your veggies faster and they're not gonna wilt and you know they haven't been at the shelf you know for days already at the store that I think it's okay I'm sorry RNA ribonucleic acid it depends I mean RNA I mean that's a standard processed product that Darren is talking about I find that sleep apnea there's a couple ways you never won you can have your your mouth evaluated to make sure that there's not anything going on with the jaw with your tongue those kind of things again I would see that being a long-term issue you would notice that would would be a problem probably for a long period of time I find people have sleep apnea as they get older and that's because inflammation accumulates as they get older oxidative stress accumulates I find getting inflammation in the body improved makes a huge difference on sleep apnea the tongue the jaw is less inflamed the Airways are more dilated or opened body's more resilience I mean one thing that you can do is just do some mouth taping and then that way you're breathing through the nose I find it like if I'm sleeping on my back and I get a little too much saliva kind of congealing in my throat and I breathe through the mouth sometimes that can block the throat a tiny bit so you could always do some mouth taping to help with that that way it's forcing it through your nose and there won't be necessarily any blockage from any saliva hanging in the back of your mouth and then the air coming in do you eat liver organ meat often okay so that's the offal you mean I don't eat it too often but I mean if I do eat it I'm gonna get it from like a epic bar or I'm gonna get like if I go out I'll do like some liver some foie gras at a nice restaurant so that's kind of where I'll I'll typically get that either an epic bar or some foie gras a u.s. wellness meats has some really good liver too so that works pretty good he's putting ice on an injury not a good idea after because you want the inflammation and the blood flow in the area acutely for healing that's a great question that's a really really good question we definitely don't want heat we don't want to accelerate the inflammation but you know there's some I've read a couple of you know blog post on this where they talk about you know twenty minutes on three hours off is kind of the conventional thinking and of course any time there's a conventional thinking about something I always tend to want to go the opposite I'm okay with it acutely but I think if you have an injury like that you really want to make sure the soft tissue gets worked on and you want to make sure that you're you're giving a lot of good anti-inflammatory support because the problem is the inflammation response kind of gets out of control and then that can prevent healing from happening in the long run so you want to get the inflammation down later on but in the beginning the inflammation actually helps vasodilate so you can get a lot of immune response there but down the road you want to work on getting that better I would say I'm on the fence I would still probably ice but I would really work on getting the underlying soft tissue fixed and then work on treating the inflammation inside out not just topically with ice but with fish oil with curcumin with boswellia with um with up healing collagen peptides - was your green drink poisoning from a store or a bought fresh made from home it was from a store it was from the store and it was like a good brand - and I've had it in the last two days in a row and I had no problem so it may just been one isolated incident hard to say and then anyway to pick green powder drinks that will not bloat any ingredient stay away from depends if you're really sensitive to five Maps then you may have to be really careful and try to do lower fodmap green vegetables which may be really hard I would say get the SIBO fix get all that dialed in and you'll probably be good to go first can you take multiple types of magnesium at the same time like citrate which helps a constipation but also want to take alpha innate which crosses the blood-brain I have no problem with that I mean you can do some like natural calm for the bowels and you can do like some magnesium gel or a three and eight for brain or free relaxation I have no problem with that all right guys I gotta jump on a patient call here phenomenal chatting I'll be back on Monday again make sure you sign up for that thyroid reset summit thyroid reset summit comm click on the link below it's gonna be great lots of the interviews that I'm doing as we speak phenomenal chatting guys you have a phenomenal day we'll talk soon take care .

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Welcome to another Q&A video with Dr. Justin Marchegiani! In today’s Q & A, Dr. J answers questions about the use of activated charcoal, herbal treatment, and paleo diet template. He also talked about the consumption of bioflavonoids being helpful for counteracting varicose veins and keeping inflammation down.

Watch the full video for more information about the physiological effect of inflammatory food to the body and a lot more!

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Paleo Diet vs. Vegan Plant-Based Diet

you hey there it's dr. Justin market Johnny and today's talks and Abbey on comparing a plant-based diet to a paleo diet so first off I have a bias towards a a paleo template if you will I'm not a fan of using the word diet because diet kind of insinuates lack of flexibility right you're either low-carb you're high carb you're this or that we're a template a paleo template really is referring to nutrient quality right no toxins organic ideally local right eating foods that our genetics have had time to adapt to that's kind of like the paleo template in my mind or in my model that I use with my patients in my practice but again we can adjust carbohydrates up down low high and we have flexibility when we're using a paleo template so we're going to compare this Paleo diet slash template to a plant-based diet slash template now before we get started one thing that's kind of on my mind is there's a massive bias towards vegetables and a anti has essentially a bias against anything that's meat or animal based you see it at Whole Foods with the D&E which is the nutrient density scale is the aggregate nutrient density index created by joel Fuhrman and Jill Furman's a vegetarian you always look a guy but if you look at his index that he created Christopher Master John did an excellent summary of what the index includes and what it excludes but you can see what it excludes is how the B vitamins vitamin A fat soluble nutrients de K EPA DHA all of these vital super important nutrients and then what it includes are carotenoids or AK levels and or X kind of one of these things we know it has antioxidant capacity but we're not quite sure what that means glucosinolates and even fiber so you can see it excludes so much more than it includes and in my opinion the the vitamins are in the essential fatty acids are far more important than everything else that he includes so there's a massive bias off the bat to the average public because if I put down some kale in front of a person that said hey what's better this kale or I plot down some the average person would look at the kale and be like of course the kale they look at the liver and say what the heck's that that's in a clog your heart but the truth of the matter is if we compare and liver to any nutrient out there right we just use the USDA nutrient index you're gonna see liver crushes almost every single vegetable or fruit in every single area down the list from calcium to various minerals to copper or vitamin C b12 it kicks it off the bot off the bat there and then all the fat soluble nutrients ad e and k so liver is incredibly nutrient dense but again there's a massive bias to the public and if you just gave them that option they would think wow this kale is the superfood but really liver is the superfood so let's go down the list here like I mentioned there's lots of great Studies on this stuff i'll put a couple in the show notes so you can see it and look at it for yourself when we compare to a plant-based diet to a paleo diet or a paleo template as I like to call it we're gonna have far better essential fatty acids in a paleo diet we're gonna be getting DHA fats and EPA fats which is gonna be really important to reducing inflammation and for brain health and you can see the essential fats are going to get with plant-based are primarily gonna be flax and if you watch my video on fish oil you're gonna see that you have to convert flax downstream from alpha-linolenic acid we use this Delta six to saturates enzyme to help actually add carbons on to that 18 carbon fat and if we have insulin resistance or inflammation we only can convert 20% of it at best so off the bat we're gonna be given the Paleo template or diet the benefit there now plant-based inflammation well when it comes to this if we're eating paleo foods right if we're eating cutting out grains cutting out the blooms cutting off the extra sugar and we're eating let's say grass-fed meat extra fish is right all these EPA fats we're going to be reducing inflammation significantly significantly now at the same standpoint if you're eating a plant-based diet but you're also cutting out the grains eating coconut oil eating avocado maybe having some flax maybe having some olive oil maybe even doing some DHA algae you know you could potentially reduce inflammation and you may not be adding a whole bunch inflammation but if you're doing this wrong if you're eating a whole bunch of let's say refine vegetable oils like soybean safflower canola you know these are the vegetable oils that refine they're much higher in omega-6 fatty acids so if you're a real healthy vegetarian you may be okay in the inflammation category but I see too many people to come in my practice they're consuming refined vegetable oils that aren't designed to be eaten in that higher quantity and it's driving up the omega-6 arachidonic acid prostaglandin two pathways again watch my video on fish oils and inflammation for more on that so I have to give the Paleo diet a win on that one as well and if we look at vitamins and minerals while I've already talked about the whole Andy the aggregate nutrient density index is massively skewed towards the antioxidants the glucosinolates the fiber and the carotenoids where it does not look at the vitamins and minerals now again you're gonna get really good vitamins and minerals here if you are consuming low glycemic and non starchy vegetables so like if you're doing kale spinach your berries you're gonna get really good vitamin and mineral content there okay you're gonna do really well on the vitamin and mineral content but if you're a paleo diet and you're consuming a little bit of liver any vegan or vegetarian that's watching this and doesn't believe me I'll put a link below go to the USDA site go to any site that compares the nutrients for liver right you have to do it per weight you can't compare at different weights different different amounts per weight the liver to kale - carrots - whatever I'll put a little scale up here on screen you will see that liver kicks the butt of that so if we're doing plant-based and we're doing paleo right we're gonna be doing some major butt kick and if we're having liver in our diet so I would give that to for the Paleo diet if we're consuming liver a little bit of organ meat in our diet okay and also shellfish is very good - so let's look at carbohydrates my issue with a lot of plant-based people is they tend to have to have to combine carbohydrates from different sources so rice and beans legumes lentils etc to get a complete protein because we're missing maybe methionine or lysine and we're lower on the sulfur amino acids with a plant-based diet we have to combine me they have to get a little bit creative and the problem with that is if you take a look at Diana Schwartzman's book the Schwartz my principal she gives you an analogy of how much carbohydrate you have to combine together to have a complete protein from rice and beans so her analogy was it was somewhere around 70 to 80 grams of carbohydrate have to be combined to get about 15 grams of protein so when you're consuming when you're consuming a plant-based diet you tend to go higher in carbs so if we look at this here we're gonna be high carb here we're gonna be much higher in carbs at a plant-based diet we're here we have the ability to go lower in carbohydrate because when we eat animal products we're primarily getting the proteins and the fats without all the extra carbohydrates now in this standpoint we can go lower carb on plant-based and I do it with a lot of my vegan vegetarian patients by adding in hemp protein adding in the pea protein potentially a rice protein if we're not autoimmune we can even add in freeform amino acids that these are aminos that are already pre broken down from pee or from whey or from beef and they're basically ready for your b
ody to absorb so there's no antigenicity there's no allergen potential with those so when we do a plant-based diet it's easier to go high carb so that mate that's actually gonna be a negative for a lot of people because their insulin resistant so this check right here is actually going to be more of a negative than a positive with a paleo approach we do have the ability to go lower carb because our proteins won't come with a whole bunch of carbs but we also have the ability to ramp up the carbs and add in starches as well we don't quite have the ability to do that here on the plant-based side unless we do P protein hemp protein maybe some freeform aminos and maybe rice protein as well those are some really good source they're excluding soy so again I give paleo the win on the carb side of it antioxidants well again you know antioxidants are gonna be vitamin A D and K and if you look at Joel Foreman's Andy scale he conveniently pulled them out of the the aggregate index he just used carotenoids and he used the ORAC scale so the or acts one part of it and you'll get some really good antioxidants from kale and other vegetables that are low in sugar and high nutrition kale spinach asparagus etc but again things like liver things like shellfish I'll put another study in the keywords below here they looked at your nutrient density score and they looked at all of the the various vegetables meats and proteins and they found that shellfish in liver and or organ meats in general were higher than everything else it wasn't even close so the research even shows this it just really hasn't caught up in to the public sphere and hopefully this video will draw some more attention to that and I'll put the references below so again I would say you can get good antioxidant with the plant-based diet but again the information is mostly skewed I still think you can do it even better on a paleo template especially if you're getting fish in there and a little bit of organ meats you're gonna just kick butt with that and then protein like I said we're definitely gonna be able to get better protein on a paleo approach the only way we can do it on a plant-based approach to get enough protein in my opinion is we have to use protein powders because with the powder all the carbohydrate all of the lectins all the other stuff are tossed to the sides so we're just getting the protein so you're gonna do much better on a paleo approach and this isn't factoring in that a lot of people that are plant-based are gonna be consuming lots of grains which are gonna have gut irritants potentially cause leaky gut and have malabsorption components to it like the oxalates and the fight dates which will bind to minerals so the minerals that are in there may even be lower because you're not absorbing them because these phytates and oxalates are pulling them out and lectins if you will so if you're being a good plant person you're a plant based diet person but you're cutting out all of those things that's a good good start that's a really good start in the right direction again legumes and also have some of these lessons that could potentially have some mineral binding capacity so you really want to make sure you cut out all of those gut irritating foods again I work with lots of vegans and vegetarians and when when I convert them over it just start adding in a little bit of protein one of the first things we do is just cut out all of the gut irritating things first and we'll start adding in some freeform amino acids we'll start adding in some protein powders that I mentioned from pea and hemp and potentially rice if they can handle it just to start getting the proteins up and then we cut a lot of the gut you're taking things out and then one of the first things we'll start doing is maybe adding in just a little bit of fatty fish or adding in just a little bit of egg yolk so when you look at their diet they're 80 to 90 percent you know on their so-called plant-strong diet but we got about 10 to 20 percent animal in there and they start feeling better they start really coming along some may get sicker off the back because their HDL levels and or their enzyme levels are so low because their HDL pumps are turned off because they're not used to having that kind of solid protein in there so if they do feel worse off the bat it automatically tells me they're low in hydrochloric acid which again it's not the animal meat that's causing that problem the animals the plant the animal products are just revealing a broken chain in the physiology and we have to get that fixed so again when I convert people over and start them off they're still 80 to 90 percent plant-based you don't have to go a hundred percent all in you can kind of inch your way in and I see my patients strongly benefit from that so again any questions from this video if you're needing help converting your diet over or getting your digestion and your energy and your hormones back on track click on screen or click below to get more information and make sure you subscribe and share the videos if you're enjoying them thanks this is dr. Jay have a great day .

Video Description:

Paleo Diet vs. Vegan Plant-Based Diet
Schedule a FREE Consult: http://www.justinhealth.com/free-consultation
In this video, Dr. Justin Marchegiani shows the difference between a paleo diet and a vegan plant-based diet. Most people think a vegan diet may be better than a paleo diet because of its lack of meat, while paleo dieters may believe their diet is more nutrient dense. There seems to be a bias towards vegetables and plant-based foods and a bias against anything that has meat. In this video, Dr. Justin breaks down the pro's and cons of each and reviews what foods according to science are truly the most nutrient dense.
References:
http://jn.nutrition.org/content/137/7/1815.full.pdf
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Keto Tuna Noodle Casserole (Gluten free and Paleo option - dairy free)

and they're on the list behind to my family a family welcome to my kitchen tonight this is a reader request someone had asked for tuna noodle casserole so that's what I'm giving you is a peléan of tuna noodle casserole and Emily I think I'm going to add a little cheese so it will technically be primal which is the same thing as paleo but it includes dairy and in my life alright so this is a request from Shannon Wagner who responded to my facebook request I guess to see if any of you who had a recipe you wanted me to remake and she says like anything with pasta mac and cheese which I had done the instant pot spaghetti squash mac and cheese so because she asked for mac and cheese I'm assuming she's okay with theory so I'm going to put a little cheese in this for Shannon Shannon this is for you but it just reminded me how much I love tuna noodle casserole not as a kid but actually you see what I'm doing I have my skillet here and I put about two tablespoons of avocado oil in there you can use butter I just use avocado oil because was on the counter so that was easy and I have one organic Vidalia onion about medium size here so when I was in grad school I did some house-sitting dog-sitting housecleaning kind of anything to get me through financially for this one family and it was a couple that their children had over and they have this dog so we gonna take her there dog Holly and she it would cook for me some time and said this I think the first time I ended up staying there that was the order of a teaspoon of salt she made me tuna tuna casserole but I left it in I don't know what was different about it than what my mom made other than it had bell peppers in it and I mean I didn't know I even really likes bell peppers but it just totally changed I don't know it made a huge difference I loved it so tuna casserole is not something we have very much in my house or have pre paleo no it's more like tuna I to use that sort of thing so this is going to be my video Thank You Shannon for requesting and it just reminded me of this and so you've probably noticed a theme to what I've been posting lately there's been a lot of squash I love is zucchini recipes because I have a lot of them in my garden right now so I was just made the noodles that would actually be a really good starting point for the community cats rule so you know it's tuna noodle casserole would have you know a couple cans of tuna probably a can of cream of mushroom soup which is why including mushroom in mine you know other than for the nutritional aspect this is an 8 ounce package of cremini mushrooms actually it's slightly less than 8 ounces because there were to sit in your noodles usually it was egg noodles and crackers so we're gonna use squash for the noodles cooking my onions and my bell pepper and then I'm gonna add my squash you could use spaghetti squash it happens to be June and spaghetti squash say we see them in the fall I know here in North Carolina you can grow them now but for some reason we really only see them in the stores in the fall so I couldn't give a spaghetti squash but you always get yellow squash or zucchini so that's what we're gonna use and I'm just gonna use half of this phone number because it's really big so we'll say the other half my kids would love to eat that that's my oven on 375 I would love it if you have a rest like Shannon it feels something that you're kind of craving let me demo it's not fun to try to recreate something and I am always just thinking of it off the top of my head so if you actually give me a nice detail that helps me out makes me really happy so and I'd like to be helpful and I'll be honest so I have made this squash casserole which is my starting point for this recipe but this the video I had originally planned to be like an inside look at how I create a recipe cuz I thought you might think that was fun to see how I create a recipe so I just kind of think through and hopefully this will help you if you love to cook if you have to get in the kitchen you know how can you take an old favorite that's not as healthy and make it something healthier first of all I always start with a lot of money how can I get veggies in there and of course not only is this nutrition but it's a lot of flavor I mean the onion the peppers mushrooms it smells really good but then I think okay what was in that original how am I gonna make a paleo version is out alright so you can use a spiralizer and actually make noodles out of your squash I have a couple different ones I can show you but it's really gonna taste the same so why not make your life so now that those guys cooks a little bit and the point of cooking the squash ahead of time is to get some of the water out to you have a watery that's roll that was one yellow squash a miss big zucchini I want six cups of squash I know that's a lot but we want to make a lot of casserole at three cans of tuna I can eat fish left over because the histamine I can't eat a lot of proteins whatever but I can't eat fish actually have leftovers of this squash casserole for breakfast today so there's no cooking right along makes you cut measuring cup do another reason not to actually viralize justice Frankie is when you render splices spiralizer machine it makes it super it's like one big long noodle and so you're going to either have to cut that or you know everybody's kind of excited when they're eating it just easier to go ahead and slice it alright so I added a quarter of a teaspoon salt before I'm going to add another quarter it will help draw the moisture out it's not pretty so pretty it smells so good I have my burner on medium high I just wanted to cook ice we've had four cups of squash remember this all right so that's like five and a half cups and I'm not going to cut another one so I'm gonna say five to six wash okay it's one of those things that you can be really flexible it doesn't happen together we're all set amount you could add extra tuna if you wanted you can do this with like hands chicken my big fan scams chicken but I know some people love it so it's fine you could use salmon but salmon definitely has a different taste this is tuna noodle casserole so we just want this to cook get some of that water out I'm gonna grease my pan paper chefs juggler pans and because it's old it's pretty well seasoned like cast iron so it's fairly nonstick but just took a little insurance policy you can line with parchment paper a bit spread around again you could use butter some I'll write that butter would be delicious instead of the oil just add another extra layer of flavor okay so while that is cooking I'm going to mix up the rest like the thick creamy soupy part of our recipe so we're going to start with three large eggs so the eggs I was looking at a bunch of squash casserole recipes and somehow eggs and some did not and infirm for me for my purposes I'm going to use eggs because I want to use eggs because if it's like a binder that will help with all of our liquid so if you were using actual pasta noodles which you could you eat pasta you could use pasta or you can do a completely free pasta but frankly I love to use the vegetables obviously I have plenty and so they're wet there's more moisture in them even though I'm cooking to get some of that moisture out there still more moisture than if you used a noodle that's made out of rice or wheat or something like that that would actually serve to absorb the moisture my noodles that are going to reduce moisture so the eggs really help deal with that okay so all these things are clean I just cut out stuff that I thought I would need half a cup of mayonnaise so I've made my own of mayonnaise please use a good quality mayonnaise cuz all it is is oil and eggs so you want to make sure you're using good eggs and then good non-inflammatory and then I also need 1/2 a cup thing another cup yeah a half a c
up of coconut milk so use happiness the other day and as always this is my favorite native forest the class thing the class has a little bit of four of them in it which is fine they have little simple that doesn't have work done that is it's really different the textures different so because I use half of this it's been in the fridge so the cream part at the top is really solid and I want about I really kind of want it mixed and I don't want all the water and I don't want all the cream I want about half and half let me just sort of stir this around for a minute don't be real particular person if any about it just you want some of the cream and some of the water and so the coconut milk is for me here is a sour cream substitute so like every good southern creamy casserole you would start with us to a cream of something soup and probably add sour cream I just lost at home see it in there this with the speediest women you know some of them like don't have any seeds and others have a zillion this one has a whole bunch so one about a teaspoon of lemon juice because that's making our sour cream substitute just adds that Tang I use this in my beef stroganoff if you haven't made the beef stroganoff make that it's really good but this I use that same technique we keep stirring this around and this moisture to cook out again and I said this repeatedly this tabletop burner is not as powerful as my regular stove so it probably would take half the amount of time to do this on my stove 10 to 15 minutes as opposed to 20 to 30 you don't really have to mix this in if you want to catch that seed okay my have the 3 eggs 1/2 a cup of mayonnaise 1/2 a cup of coconut milk heavy coconut both backs of hunted up and the teaspoon of lemon juice I'm going to add a quarter to ten spoon of salt for this and just a sprinkle more pepper I don't know what it is about squash squash really it's like spicy with pepper I don't know what that is so I really hold back on the pepper when I'm working with wash we're some sort of match that it will melt when I fight in my hot vegetables so that's like the custard a soupy part I'm going to add my tuna to this as well and then we're gonna add some cheese you can totally leave out the cheese is fine cheese I think is not really customary in a tuna casserole but I have this grass-fed this yummy grass-fed cheddar that's from all the actually and it's really different it's a really good price to play to carry gold okay so I'm going to put a little bit of that in that's a 7 ounce package so but it's not half of that - about three and a half ounces see about a half a cup shredded and then course are gonna have potato chips on top I'm going to crunch the potato chips mix in some parmesan and that's going to be our topping okay press three five ounce hands of sustainably caught up chunk light tuna there's nothing in here about tuna and water set right there this one has vegetable broth this one again is from Aldi so it's really affordable didn't bring that one very well so just mix that up break up your tuna as you whisk it in send the keys I'm gonna be done with my liver I can tell by looking at my zucchini there's still a lot of there's still very firm so they need some more cooking you cook some more that water out I'm going to taste my vegetable serve and see how they are seizing the tuna will be a little bit salty okay and then the last thing I have to make is the topping so we want about a cup they pay two tips and that's what goes on Puccini liberal passed away that I loved these are the kettle brand avocado will so you don't have to be real particularly just brush everything in there we'll just use the rice so that it's up to start and then don't get ready Parmesan cheese so you know this thing I'm not measuring just it doesn't really matter and then I'm gonna melt a tablespoon of butter and mix i vinegar so at this point all the waiting for is the vegetables that you are the vegetables to be ready there's a really strong my name well I think it's about five minutes okay so you see the slots are starting to become translucent which is what I want I really want a decent amount of them waster cooked out the egg in there is going to make up for a lot that I really first of all I can put more then what they would be if I just ate this for 20 minutes you can easily press this ahead and just bake it then I dug if if some of these it's going to be really good leftover I'm sure everything like this typically is let me show you my spiralizer while we wait for this cook okay so here are two different spiralizer options so this one is a brand oil on a branch if this biggest in which means cut like a fettuccine style noodle or cut like a skinny spaghetti noodle and all you do these is you take your squash and just by hand and it's actually really fast and pretty easy we couldn't do it with a great big zucchini like this it just didn't fit in there but a normal human sized squash it would work just fine and it's pretty easy to clean you might need like a little little brush a little cleaning brush but it's very easy put it in your hand so there's that one I got it at Bed Bath & Beyond and it was maybe 15 dollars this is paderno I will read this from Amazon and it is more maybe $40 it has different ways they store down here and then there's one here and you can see the teeth on it so you put the squash on and it kind of holds in a place but even a regular-sized one like this I cut in half because this is just long and it's going to kind of flop and it's easier if you work with this shorter piece and you just without a hex key that has suction feet stay down there still hold on to this I'm left-handed it's always kind of awkward like these make a right-handed people and it just pushes through and it comes out and what you end up with is this core comes down to the middle so you have all your spaghetti strands and then you have this like little core and a little stub key so you got to chop that up this one more trouble than it's worth unless you're in a way super into spiral eyes that you want to spiral eyes a whole bunch of stuff and maybe something harder like a sweet potato I've seen better nut squash spaghetti you might like something like this is not terribly expensive thirty or forty dollars but if you just want to do squash and see it like regular summer squash this kind of thing is great but my opinion is save your money and spend your spend your gadget dollars on something else like a bench scraper if you don't have one or microplane grater if you don't have that because the taste is the same and you're really not fooling anybody I mean you can put it on a plate with spaghetti sauce on top and it looks nice for a picture but it doesn't taste like spaghetti it's good I really like it we've used squash for our pasta a lot but there's no reason to go to the trouble to make it look like a noodle that's that's my opinion if you love it that's totally fine lots of people do obviously just look on the Internet okay so we've got a decent amount of the water out of here I know I have raw eggs I'm having hot stuff it's fine because it's just gonna go straight in the oven I want the eggs to cook it's gonna be great just toss this together but I want that coconut cream in there to melt there were some little blobs of that sir this together I can smell the tuna now it smells so good again you can leave the cheese out altogether you really don't need the cheese because I've used some good age - cheddar and Parmesan it does have good flavor so I am adding flavour I'm not just going cheese for the sake of adding cheese or fat - Vicky no this is this is a keto recipe no squash has carbs but it's very low lots of fiber your net carbs it's all fine this would be this would fit into a keto diet so you don't need to add the che
ese to make it keto or anything I decided the cheese for the flavor and for Shannon who is asking for macaroni and cheese like oh she would probably like that okay so I just spread it out it's so pretty with with the red peppers in there Doreen saturnine de Lane the lane if for some reason you happen to have found me and are watching this thank you you made an impact on my life in many ways but with your tuna noodle casserole okay so that's gonna go in the oven for about 20 minutes 20 to 25 it just has to get bubbly it has to set and a little bit brown on top okay so our tuna noodle casserole has just come out of the oven remember this is a primal version because I added a little bit of cheese take out that cheese is totally paleo because the creamy soup part is mayonnaise in coconut milk and we use zucchini for yellow squash for our noodles we had a red pepper in there some mushrooms some onion for flavor and of course the tuna and you can see how beautiful and golden brown it is there are little potato chip topping just like tuna noodle casserole is supposed to have was in the oven at 375 for just about 25 minutes see it's not watery it's creamy smells so good this would be a great dish to freeze you can freeze it before you bake it and and then have it ready to go you can bake it and freeze it you can make it in two square pans instead of the rectangular pan if you have a smaller family there's gonna be great to take this somebody who maybe just had a baby or has surgery can't have gluten with something different you know people will love lasagna or a baked ziti but when they get 12 of them they're really ready for something different and this would be something different that you could bring to somebody so paleo or primal tuna noodle casserole again Thank You Shannon for requesting something like this please send me requests I love it let me know what you think in this recipe and thanks for joining me in the kitchen today thank you for watching thanks for subscribing liking sharing forwarding all that great stuff that makes a big difference I really appreciate it so we'll see .

Video Description:

How to make Tuna Noodle Casserole with lots of fresh vegetables, no grains, but tons of great flavor!
Find the recipe here: https://ourpaleofamily.com/recipe/paleo-tuna-noodle-casserole/
A few things I mentioned in the video:
my IP Mac and Cheese recipe: https://ourpaleofamily.com/recipe/keto-spaghetti-squash-mac-and-cheese-in-the-instant-pot/ This is the link for the recipe, but the link to the video is within the recipe write-up
Spiralizer: https://amzn.to/2LQd2jo On sale now for $26.90
Similar to the hand-held model I have: https://amzn.to/2XGku7Q Just under $12
Bench Scraper: https://amzn.to/2JzqAyd $10 and worth every single penny
Microplane Grater: https://amzn.to/2JusZKm $12.95 and again, worth every penny

Authors Interviewed: Wellness Diets~ AIP, Traditional, GAPS, Paleo and Gluten-free

hello everybody I am Megan Stevens with eat beautiful dotnet I'm so delighted that you're here joining us this is the first blab that I have hosted and I'm feeling very honored today to be with two friends and authors who I highly respect I've been reading cookbooks since i was about 12 I'll curled up in a chair basically reading them cover to cover and for me to single out the cookbooks I want to talk to you about today is really me saying that in my opinion these are among the best cookbooks out there so I hope that these recommendations will be helpful to you all of the folks that I've asked to join me today there should be two more women joining us to represent different wellness diets some of us have had to eliminate different foods from our diets in order to flourish or to heal from certain conditions and I hope you'll gain insight into a few of those diets today as well as hearing about the cookbooks so I'm going to first introduce my dear friend Wardy from traditional cooking school she has many ebooks on her site and there is a landing page you can go to today which is eat beautiful net forward slash cookbooks if you are interested in seeing her ebooks and also of course the main cookbook we're going to be talking about today she is the author of the complete idiot's guide to fermenting foods and there it is so for DS um warty blog is called traditional cooking school it is an excellent resource she has been working for years and has an amazing abundance of articles there for different kinds of traditional cooking whether it be kefir or bone broth or sourdough soaking and sprouting all kinds of different traditional cooking approaches that perhaps you could say our great-grandmother's would have used and prior to that time foods that really nourish the body and that are easy to digest so 40 welcome Thank You Megan for that sweet introduction to my privilege yeah and then I knew your friend I'd love to introduce as kimberly harris and she is the author of ladle soups for all seasons and this is a cookbook that i found before i met Kimmy and I was so impressed I have to say Kimmy I've never even talked to you about that first impression I had but I am make soups for our cafe and I've been doing lots of soups for years so it says a lot that when I open that book I was definitely highly impressed by the content beautiful photograph oh yeah okay we see the other ladies joining us now we're gonna have a couple more faces pop on the screen hello welcome Amanda and Amina we figured use it so we started but there's no problem that's great so welcome I'm just going to finish introducing Kimmy and then I'll introduce both of you as well very nice to see you in person yes so I'm having us yes our delight so Kimmy or kimberly harris is the blogger behind the nourishing gourmet which is a very popular traditional also traditional blogging site however she and her family focus on gluten wheat gluten free and although they can have butter and ghee they don't do milk unless it's goat milk and then they're also egg free so she has a lot of variety because of her own experiences there's a lot of empathy and a desire to get a broad variety of recipes out there including things that are quick or convenient that take into account busy lifestyle so one more thing about Kimberly I find her to be just a really kind and empathetic person and so with all of the women here one of the reasons I'm enjoying hosting them and sharing them with you is that they are people who have been on these healing journeys and their kind people and so I think it makes them that much more approachable just knowing that they're warm lovely good people so welcome Kimmy thank you yes okay and then our final two guests they are authors of a newly released book the allergy free holiday cookbook and this one focuses on paleo and AIP recipes Davina is on the Left welcome and Amanda on the right and amanda is the blocker a blogger behind the curious coconut she has an MS in neuroscience and Davina is just an amazingly talented home cook so they brought their skills together to create this beautiful cookbook I personally have a son who is egg-free and were already am green free in our family and so when I found their cook book I was super excited and impressed the ways that they were able to create nutrient-dense baked goods that were egg free and in their case they are also dairy-free so they're definitely meeting the needs of a lot of different folks with just beautiful baked goods so welcome to all of you welcome to both of you thank you yeah so much new bed so just all of you listeners out there if you haven't attended a blab before on the right side of the screen you can make comments and we really like those those are great if you want to give us props like you like what we're talking about you really agree what we're saying you just want to encourage us you can go over here and yet forty just did some for me and tap on the hands to show that you're supportive of what's being said and if you like 23 if you'd like to type in a question you also do that on the right side but you type in a lowercase Q with a forward slash and then you're when you push return your question will appear on the left side of the screen and i'll make sure to watch for those and we can all answer your questions and then this whole blab recording will be on my youtube channel Megan Stevens afterwards if you'd like to listen to replays so for those of you who are joining us later thank you so much for joining we are talking today about some different healing diets gaps which is what my what I approach represents as far as if that diet protocol would help that diet protocol would help some people wardy site is traditional so Weston a price inspired as his Kimmie's although she also represents gluten free and so does wordy wordy says a lot of variety and then the curious coconut and the women down bottom right Davina and Amanda are representing paleo and AIP and I would just reiterate that I really feel that we all need to kind of find the diet that's going to work for us and there isn't one diet fits all although there are some truths that are broad you know that that scope across all of this such as you know bone broth is a healing food for most people so unless they have a histamine allergy right there's always exceptions we all have fun right we all need to be sleuthing basically and looking into diet to see if there's foods we need to eliminate and what foods are going to allow our bodies to heal and to flourish okay so just as a little ground breaker icebreaker to give everyone a window into what each of these diets look like I'm going to ask each of these wonderful ladies to share with us what they had for breakfast this morning so wordy why don't you start sure well I had a yogurt smoothie this morning and it's just basically yogurt which I ferment for 24 hours to reduce all the lactose that works well for us and I make it with raw milk and I add gelatin and gelatin keeps it thick because I don't pasteurize the milk and if I don't pasteurize the milk the organisms in the rhombic will compete with the yogurt culture coffin turns out runny so it turns out to be very thick raw milk lactose free yogurt Phil ender and I blended it with dried cherries and sepia not and do the dried cherries do they stay like kind of chewy or do they get soft and smooth well they use the Vitamix so there's really nothing left is just kind of like infusing cherry and I ate and and you know a little bit of sweet nice lovely great yes Kimi what about you I'm still working on mine so I have we're actually at at my parents right now so we're not even in our regular kitchen am so we actually just got really ugly but sausage tasty no I love all market at this really nice breakfast sausage they don't put anything weird in it it's just meat and spices so we would grab some of that and then my cup of coffee usually eat a lit
tle bit more so probably going to eat more afterwards nice ever big yeah I did the same thing I kind ate half my breakfast okay Divina demanda what did you each have for breakfast well well we we ate together here since work together yay um and we also had sausage and some it was just a baked sweet potato right it was pretty simple um normally I would probably have some greens with my past me too we were in a hurry yeah great delicious high fat and lots of good energy yeah we put lots of coconut oil in the sweet potato nice lovely well am I didn't talk probably enough for those of you who aren't familiar with gaps about my diet and my cookbook so i'll just mention those briefly so that all the diet's here are represented so my cookbook is called eat beautiful grain free sugar free and loving it and it's very complimentary with a paleo diet and it's also very complimentary with gaps which stands for gut and psychology syndrome so that's a traditional diet that eliminates grains and refined sugars honey is really the only sweetener allowed and stevia for some folks and I had for breakfast a winter squash pancake with ghee and a little bit of honey on top and half an avocado with sea salt yeah and I only ate part of my pancake so I'll go back and have more later and I also actually have some bone broth on our wood stove which I'll have some of as well later on and gaps tight really emphasizes bone broth and fermented probiotic rich foods so i'll definitely enjoy those as well later too so I'm worried I want to start with you and just let's focus on your cookbook your fermentation cookbook I'd love to hear about what inspired you to write your cookbook okay sure I'll just hold it up again everybody great for mentioning to me to bring it yay sitting all right now I was in my office in town so it was what inspired me to write it well a traditional cooking school we do a lot of teaching we started teaching the fundamentals of traditional cooking and people are interested in more so at the time that I wrote this book I was just wrapping of teaching an online class on lacto fermentation and I was actually approached to write this book by the publisher so I it it was just just really aligned with what I was excited about at the time yeah and but also a whole lifetime of loving fermented foods as with my Middle Eastern background fermented foods were a small but important part of the daily diet with the olives and the yogurt cheese and certain other pickled foods so and then there was just the love of tart foods and slightly salty so really satisfied my palate and then when our family learned about traditional cooking and the the methods of traditional cooking including fermented foods did so much for our health journey to give us back our energy and reverse allergies and such like the world was opened up to me the whole world of fermented foods beyond the you know the sliver that I've been introduced to the Middle Eastern culture so I just loved it I have the opportunity to write the book about the same time and really you know I just love to share so I just was really excited that the complete idiot's guide line was interested in talking about fermented foods and I thought what a great opportunity and make it go mainstream you know more mainstream yeah so uh I jumped at it I've jumped at the chance and I'm just thrilled till I've done in so every time I go into a bookstore in a new city I look for my book I was at one the other day and they didn't have it so I kind of like how come you don't have my book they said lady sure to get it they didn't pretend to be someone else like a customer no I can't even in like he said can I help you and I said yes actually I'm seeing if you have a copy of my book on the shelf I'd like to sign it so well let's go see and he went and there was actually a spot missing and he conjectured that they had it in its old but anyway so when I go there again yeah no that's great I mean you guys can do the same thing go into bookstores and see if they carry it and if they don't maybe they will because lovely great I was it was it that was a tangent sorry that's great I love it that's how you get insights into someone else's world they love that okay well Kimmy why you tell us what inspired you to write your soup cookbook and I don't know I'm excited to hear the others so um from it was a little bit like warty where a lot of different things kind of came together and then I ended up writing the suit kick back um I had written first a self-published book which I have here which is my am salad when and I read my salad one just because I literally it was the beginning of summer I'm like hey we eat so many solid I shouldn't I guess that was good but it was as soon as that simple of a pop and so I am usually my idea starts mom like I should do a really small ebook and then it turned it into this full size but um but because I had that one and it was selling fairly well off of my website I ended up having a publisher I'm contact me to say hey do you want to do a cookbook and at that time I was um I hadn't gaps in the past and I've always loved soups and so kind of combine my love of bone broth and seams which I've had since I was probably 16 I just I've always really liked soups and so I said sure I'll do a cookbook for you but I want to make a lot of suits for my daughter who she and I have been on we were the ones that needed to be on the gap site and tonight always trying to include a lot of homemade broth even though we're no longer on the gaps diet and so I was like I I just wanted to serve my family while I'm writing a quick bike so I'm going to be doing this so what am I just write a 1 on soup so that's actually how the topic came up Wow so it was very needed you know I mean there really aren't a lot of soup cookbooks out there so I think you wrote into a chasm and then you did it beautifully oh thank you yeah I never really wanted you know there are some that are out there that are by simulating the shafts and they're like you're more like how to make every soup that you've ever heard of type things I yes I did that for mine I just wanted it to be really family friendly and recipes that hopefully people would find a bunch of recipes that they would want to use on a regular basis um so that was kind of Michael for it because I always feel like with my cookbooks that I do I want to be sharing the recipes that I want to be serving on a regular basis and sometimes I think there can be a little moment for me of what both of my books work I feel this pressure to instead of trying to be um to instead of serving my readers to like impress knowin I always urged over to serving my readers and their everyday lives rather than trying to impress on like if some chef was reading my book or whatever and I find that if you're using really good ingredients it's impressive just because it's using real food which is always really delicious so anyways um that has always been my goal with them it's just to serve the everyday person trying to get real food on the table for their family yes and you know I think we've all learned something about authenticity when we try to impress or be anything other than who we genuinely are we don't have as much to offer so but for you choosing to really offer right from your family's home and your heart I imagine you have reached so many more people than you would have if you were trying to impress so that's beautiful and a great example so Davina and Amanda we'd love to hear about you both and I've read personally but I love to hear in your own words what inspired you to write your allergy free cookbook well so it's called the allergy free holiday table and I have a I'm using my iPad for the coal so I'm gonna have to show you my phone to show you the cover great yeah so it's got a cute little gingerbread man on the front wonderful the subtitle is that it's
no compromise baked goods for paleo autoimmune gluten free and mostly vegan kitchens so we really try to be all encompassing as best as we could the autoimmune protocol just in case some viewers aren't familiar with everything you have to exclude it's all grains all legumes all nuts all seeds eggs and then less relevant to baking in nightshades Gary I went dairy yeah duh yeah so all of those and soy right so much is right right yeah yeah so you have to exclude a lot of stuff and it can make you feel really restricted what you've got nothing that you can eat and there's really been a void of truly good like not just like moderately good but like really just like amazing baked goods yeah we were both feeling kind of must a legit for some of these things that we remember throwing out these epic cakes that are grandma used to make and yeah you guys grew up in the south right oh yeah and so we really just wanted to we kind of we kind of talked about this book as the cherry on top to your normal nourishing diet yes these treat recipes that really don't feel like they're compromised in terms of the taste and the texture and some of these things that we've bitten into it's like holy crap this tastes just like what we used to eat like wow my husband was like there's no way there's not gluten in this I'm like there's no gluten yes there's no eggs or grains or all these in the air that's your wizardry your kitchen wizardry it's wonderful yeah yeah we definitely we wrote the book knowing we're coming from the perspective of both having gone through a strict AIP diet I'm still in a very much a modified one for my rheumatoid arthritis now it's one of those things that once you go through it you always remember this feeling of gosh I just I felt so you know deprived and everything I tried was always a fail it's usually I just gave up and I said forget it I don't I'm gonna try to do baked goods you know kind of suffer through and then um I remember when Amanda came up with an AIP dinner roll recipe I was like how did you do that I don't even understand the concept you know and so we over the years we've talked about it and she's explored more and then all of a sudden we realized that we come from a long line of of women who have brought amazing baked goods to their family's table and we just miss it you know so we said let's just try try combining the ideas and see what happens and it just did it worked yes definitely and I love what you said about it being the cherry on top of a nourishing diet because that's the same thing I promote in my cookbook as well just because I've provided these wonderful baked goods that are you know nutrient dense and safe for a certain protocol doesn't mean that all of a sudden these are supposed to be the staples that people have two to three times a day every day we still have to have those foundational bone broth soups and stews and the sausage and the you know whatever other nutrient dense proteins and other foods that are appropriate for your diet and then the point is that when you have the treats they're awesome and then and then they're that much more satisfying as well so you're not longing for more it's like no that was perfect it was delicious yeah exciting something yeah go ahead I just could say a lot that's the thing with a lot of these alternative baked goods especially anything that uses coconut flour ends up being really dense and really enrich and I found that it's it's easier to eat a smaller portion and still be very satisfied yes and and we're using the whole sugars maple syrup or honey or unrefined cane sugar or the coconut sugars that just it just makes it richer and just more satisfying with a smaller dose and yeah we definitely a in the process of making the ebook we did indulge a little too much just because we kind of have to we had to do testing I did they do yeah yeah we both definitely suffered a little bit because of it no yeah my kids went through it and loved that right yeah my oldest has been like mom next time you do a cookbook and to be in desserts like she can't wait well everything you've said to bina and Amanda kind of phases into the next question I wanted to ask which is what sets your cookbook apart from comparable cookbooks and you've kind of mentioned that to some extent I would love it if you would mention a little bit about cassava flour oh yeah cassava flour is amazing um it's kind of really hit hard in paleo and AIP world as a as finally a alternative flower that is actually can be a one-to-one replacement for wheat flour so you can take your grandma's recipe that you used to love eating and you can literally just substitute cassava flour and then and then usually make a couple other tweaks that we have kind of learned that it can be a little bit drier so we have to add a little a little bit of extra moisture to the recipes but I mean there's some instances where it's like indistinguishable and taste and texture from what I remember the wheat stuff tasting life now my memory may be a little fuzzy at this point but yeah it seems like it's revolutionized the way that we can cook without raids wonderful truly revolutionized it wonderful and and from a nutritional standpoint it does contain resistant starch so native people who have grown up eating cassava flour in say Brazil or Africa it is it does have nutrition especially if it's cooked and cooled so if you eat that bun straight out of the oven it's not going to have as much resistance starch but if you allow it to cool it is actually food for the good bacteria in your colon so there is some nutrient dense there are some nutrient dense properties to that ingredient which is really nice mm-hmm um wardy can you talk to about that same subject about what sets your cookbook apart I really do think for me at least I have had other books I have even own other books on fermentation and yours is my favorite so can you yeah can you speak to what sets yours apart yes well um like I don't know what you would say hey is your reason maybe you could share that I could actually i would love to you why don't I tell you and then you can and you can fill in more from your perspective and I think that you have a pretty scientific mind and so the way you approach recipes is not only as a food lover but it's your you're there to create a precise process for whoever is going to be reading your book which I think with fermentation is especially important for people who haven't done it before but also you know to avoid any obvious pitfalls that may come up so you've kind of gone there before us and then you've given a really precise formula to follow but also in a loving and warm way and I don't find that the other fermentation books I have are as reliable so I like that about yours mmm well I appreciate that I want to say that I I feel there are many more people the food world that go deeper scientifically I guess my weight what I pull out of what you said that I find resonates with me is that my approach is very formulaic because i myself am not a recipe follower I'm a I want to understand the point and how things work together and that I can apply it to 10 more meals not just this one dish yes lovely I feel that that comes out in the things that I teach and especially this book by one the book gives a very if I do say so myself you know the part of the complete idiot's guide line right so I was provided a template yes you know every chapter starts with this and ends with this and you make your point in between so it's very easy to using that template to make your content really bite sized simple step by steps you know cover the basics in a casual fairly entertaining way mm-hmm and I've really suited this sub matter so I think what sets it apart is fermenting it just becomes very like down to earth and as easy get by step and you walk away understanding it and then you can apply it the other part of the book is it
also has over 150 recipes in it mm-hmm so eat one for the person who already knows about fermenting they've got a whole host of Trident recipes that I and others have tried out and that are you know you can rely on to be safe and easy and tasty mm-hmm the family loves so yeah thank you for you said and that's kind of what I think is just it's very accessible and a practical mm-hmm and I love what you said about basically how I think of it and when I wrote my cookbook is wanting people to understand the roles that different ingredients have and what is happening in the process so with my cookbook when I was trying to teach grain free baking but using nuts and seeds primarily and some coconut flour wanting to show what each of the different ingredients will do texture wise in a baked good so that if someone is say allergic to flax seeds they can substitute them out because they understand what flax does yeah the bacon nutritionally but also texture wise because texture is so important so yeah so I remember as a new wife like 20 years ago someone giving me Mollie Katzen broccoli forest and the thing I loved about that vegetarian cookbook was that there was this whole section and it was separated by ethnicity different ethnic foods so it said Mexican and then it gave a list of all the Mexican herbs and spices then it's a tie and then it said you know Greek and as a new cook I was like okay so for Greek I've got Reagan Oh olives lemon you know that kind of thing and it really it empowered me and it's what allowed me to go forward as a cook and create my own recipes because then I had the tools inside myself to create beautiful things instead of relying I'm not necessarily a recipe follower so I didn't want to always have to follow a you know an exact formula but I wanted to have that general understanding of the formulas so yeah you're equipping people to go forward and like you said fermentation should be for the average person because it obviously started that way right right so maybe in kombucha isn't rocket science but we do need to understand some basics of what will allow us to succeed or some things that could go wrong which would have been taught in person generations ago right right oh you're doing that and then someone actually can feel in a way how easy it is to then do that on their own right because fermentation it's very simple you have all these different foods you could ferment but the overall process and concept is the same yeah you have a culture they need food consumed sugar as their food and they produce acids and enzymes and more vitamins they reduce the sugar and then you have a finished food whether it's kombucha or cheese or sour kraut right but the concept is the same and that's what I hope people walk away from is understanding the concept of fermentation and then they can see how it plays out in all these recipes and then they have the confidence to okay well I'm going to make up my own sauerkraut today but I know I need this much salt and I'm glad you know pack it in this well because it's going to behave this way but then they can put whatever they want in the jar yeah in terms of food yes exactly yeah lovely lovely yeah it's like you said earlier you love to share so I do you're imparting that and empowering other people that's beautiful well can we tell us about ladled and what you think sets it apart from other cookbooks and I know you talked and touched on this a little bit but yeah feel free to expound on that yeah so I think for me going off of what i said earlier i am about my cookbook that I just really wanted it to serve the everyday needs but also and I wanted it to be a book that had the special recipes to that maybe people aren't going to be making every single week but that they want to have for special occasions so um for example I have a whole section in my book back arm this is before I found out I couldn't have a so it's great for people who can because eggs are really nourishing food I have a whole section on simple soups with a um because there's actually a lot of suits from a lot of different cultures that use eggs and increases really nourishing beautiful food I'm then like a Chinese egg drop soup and um Creek lemon soup and Spanish garlic soup as eggs in it so I'm though that was um one just one example from the book where I just took a really simple concept and showed all these different ways that you could play with the soups and do it different ways where it can be something that you can even if you already have made your broth you can make in five minutes and you can have this delicious nourishing meal um and then I also have and to other sections that are kind of friend which is one is family favorite recipes so it has some of our long live from both sides of the family recipes and then I have another one that is and soups inspired by favorite recipes from restaurants oh fun fun for me to do because we enjoy soups out at we live in Portland which has you know this it's great there's so many wonderful places to eat and so I thought well we've eaten some really great soups I'm not like the soups that you get which are like come from some can at some restaurants do you get all right yeah good restaurant students it's really horrible but around here there's people who make real soups in their kitchen and serve them at the restaurants and so some of them are so beautiful that we decided to make our own versions and put it in so I just wanted it to be a resource for people could whether they were looking for a five-minute soup or whether they were looking for a special suit if I k and I'm shadow to serve on Christmas Eve or um to how to make a beef lawsuit or all of those different needs I wanted it to to meet that the average person where they could do both sides of it the special sleeves and they really simple ones so that that was my heart behind it and I think um I think I met that goal because at least I know that i use the recipes like that I use the same ones and I use that the other ones for special occasions and um it always it's up to me it's always a good sign like yes I think this isn't I think I met my goal because we use it that way so this is really a family cookbook I mean this is really yeah yeah trying to meet the person's needs at home who wants to make beautiful soup and you have homemade stocks and bone broth yeah and just as a reminder to everyone that's listening right now I have a landing page for these cookbooks where I also highlight some of the things we're talking about and that is eat beautiful dotnet forward slash cookbooks so you can go there after watching this and you can see what each of the cookbooks look like think about whether or not they might meet your needs consider whether you might want to get them as a gift for someone or request them for yourself but that landing page will allow you to kind of visualize even more so what the books look like and then some of the bullet points that we're talking about here today so i'm davina and amanda what do you think as far as your target audience who would most be benefited by your cookbook anybody who's ever had this this this feeling of gosh I really just I really just want to be able to enjoy a treat and have it tastes like a real cake or real cookie yeah um you know part and part of the benefit of our book to that kind of ties into this and what makes it different is that these recipes are not only delicious and amazing if you're already following a restricted diet these recipes are good enough to share with your friends and family that are eating a normal diet they don't have any restrictions there you know it's a terrible feeling to have to go to a party or especially during the holidays and someone else is hosting and and they've gone to work to preparing foods or maybe it's a potluck for example you know to not be able to bring something that you feel good about sharing like you don't want to just bring a boring l
ike fruit salad or something like these these recipes that you know if you bring the Italian cream cake or the lemon cake to share my people are gonna gobble it up and they're not gonna ask like what kind of funny ingredients did you use or just very well this is a delicious yeah yeah definitely definitely so I mean that's that's kind of our whole point or trying to fill this void especially during the holiday season when it's all about you know family and good food and being able to share good food I mean that's just kind of what we came from in our family background is it's all about sharing the amazing food nom I definitely as I'm as a mom kids my kids are older but they still like to decorate cookies but you know it's just one of those things that you can't do on a restricted diet with standard ingredients and standard recipes and it's really hard to find a good recipe that will Matt oh meet your dietary needs and then also tastes awesome so we're so excited to come up with with some of those options the sugar cookie that we did I swear you cannot tell the difference you cannot it's crunchy and its firm and it's gorgeous and it's so easy to make so and the gingerbread cookie oh my gosh anyway we have options now yeah you know do things with the family so I think a lot of families will benefit if they especially if they have kids like I have a friend who's just know the only restriction there for her child is not being able to have nuts but it's still a great option just throw this together and you're done you know you don't emerge the internet for a hundred things yes and once again we're talking about the allergy free holiday table which really focuses beautifully on AI pee and paleo friendly recipes and Kimmy and I we did a blab yesterday on this subject of how to flourish and not compromised during the holidays Kimmy can you tell us what your youtube channel is and anyone can find that blab there yeah actually it might be easier to find it I actually posted it on its I'm a nursing very calm it's the toughest right now okay listen on there and I I think it's on my youtube channel but I have to check it thanks okay it's read moreshow per annum yeah oh yeah I'm not was really fun because we talked about that how when we first started eating gluten-free you're going for your on a healing diet how at first we were just like oh you know we it took us a while to figure out but now there's all this wealth of resources like the curious coconut your guys's but everybody doesn't have to go through that process of trying to figure it out on their own there are so many resources to make your first holiday a great holiday season hmm because that are out there now that we have access to so I think that's really wonderful so she for some of us that didn't have that when we first changed over and it was a little bit more of a struggle yeah that's right and one of the things we talked about to making the holiday successful is bringing something that's good enough to share so that you don't feel kind of apologetic and embarrassed but instead you're going to gobble it up and everyone else is good it's going to be so good that everyone is going to want it and people aren't going to know it's for a restricted diet so maybe they do maybe they don't but it's good enough to share so you can feel proud and relax and enjoy so lovely so glad so glad where are you just switching topics a little bit can you choose um one recipe out of your cookbook that is your favorite sure this was a hard question good because it makes it more interesting i hear your and winery you're right okay so i mean i guess i would just have to say the pickles i love pickles they're just a simple garlic dill pickle and there's something where you we grow pickling cucumbers every year and you make the pickles from like just fresh picked cucumbers you pour a simple Brian you pack all garlic and dill in the jar and you give it you know three to five days so it's the simplest thing but you need fresh cucumbers for the best pickles and they are so crunchy and sorry to just drink the juice I do drink the juice okay my favorite recipe why no second choice but yo yeah what is your second well because one of my favorite areas of fermentation is actually sourdough so there's a whole chapter because fermentation you do on grains is called sourdough and so we have a delicious chocolate cake sourdough chocolate cake recipe yes I've seen that I haven't eaten it but I'm being that beautiful up when I recently made it with einkorn so even better i have to i love it then if the original recipe was spelt or what was the original grain used yeah the original I its interchange spelter wheat and it turns out better with spelt because spelt can mimic like pastry flour it's softer not as dense as whole week and now I'm corn has those qualities of spelt but it absorbs less water so you end up with a moister cake knife I remember those days of baking with whole wheat pastry flour specifically so and we should just mention that a huge purpose of souring a dough is to pre digest it so that the body can digest it more easily and that's a lot of the reason behind any of the traditional techniques so that's right yeah in this day and age when you go out and buy sourdough bread it's very uncommon to be able to find it completely soured sometimes they'll do an initial proofing just to create the flavor but then they'll throw in a lot of extra flour right at the end and bake it and so most of the flower is not predigested so what we're talking about is a completely predigested though that's right okay yeah it's really important to us that our our cranes are use a traditional method like sourdough so they're just completely prepared for nutrition and digestion everything that would work against our bodies digestion or nutrition is just completely reduced as much as possible beautiful yes Kimmy can you highlight what your favorite recipe is from your cookbook please yeah this is so hard because I think even personality wise I'm not somebody who stays the same like my sister and I were periscoping miss Morgan I'm thanksgiving and our favorite dishes my just was like oh my favorite dish is just you know one year supreme berry salad obviously I have a section your family favorite but I actually thought it'd be fun to share I actually have this I'll see if I can get the picture app so you guys can see it this is my thai rice congee recipe you love Leland ah yes the section that a lot of people who are paleo but you include white rice in their diet they really like that section and it is one of my favorite soups it's very um it's Ross faced with white rice but you don't have as much it looks so thick and rich but it's actually like the rice breaks down slowly in the bra it creates this really creamy soup and it's considered a porridge but I don't really like to use that word because we think out sweet um oatmeal you know but I'm a lot of cultures would eat this for breakfast actually in abuja nourishing breakfast because it's it's homemade broth base and then um and then what you do is you add on lots of additions to the top like for the time when I have some fresh ginger and you can cook at UM garlic and shallots and some a nice and home rendered lard and you put that on top and then you serve it with we serve it with tamari but you can do if you can't have any soy you can also use the UM the coconut I mean I Camino acid yeah Kathy online azygos yeah yeah the coconut aminos which is a little bit more of a teriyaki taste but it's really good cuz it sweeter than regular tamari sauce and then it you can also make it spicy anyway so you can just make this up ahead of time and reheat it in the morning and then signed an amazing and so I live a whole section on different kanji and I'm gonna have a Chinese version and I have tie it but i
think the tie is my favorite um just because i really like that that ginger but i have a kind of like all of them for those who have an leaning children who are a little bit older our now five year old was having some issues which were not being able to get her to eat and this is one of the first things that when she was about 13 months were finally she actually consumed a decent amount of it and it's because it's the perfect introduction to a suit because it has an ox mouth feel that it's not just brought by itself soon um it was really exciting for us because she had some eating issues where she just pretty much was refusing to eat anything and this is one of the things that we got her to start eating that was really healthy and nourishing for her so anyway that's one of my favorite recipes yes I could see that being really good topped with a poached egg with a runny yolk like that yeah and then the Chinese version has a hard-boiled egg version where you actually let's spice it and it's this like marble beautiful egg and you can put that into we had that a local restaurant once and it was really good too so then marbling sounds pretty too it's beautiful yes very flavorful so hey I just want to make a comment real quick about no pot kanji is also a medicinal food so I we both actually see Chinese medicine doctors and I've had a prescription to eat congee in the mornings to help digestion the whenever I want to get into chinese medicine theory but to help this the spleen and the stomach that the organs of breaking down the food to give it something that's just really easy really like that that rice that's going to cook down like that it's just super super easy for your body to just get some calories to fuel the process and to help you absorb the nutrients that are in the food so I think that's awesome that you got a whole chapter on kanji them is really really really cool and I'd love to check that out nice so Amanda you're not currently practicing AIP you have in the past is that correct and now you're you're open to having other food your body is open to write correct yeah I've actually been able to reintroduce everything great and I mean I I still though end up eating AIP just because I really have a passion for developing these recipes no because I just remember how I like I was like almost depressed like two years ago when I did AIT I had a leaky gut diagnosis and then that was part of why I did it and it was a little bit modified to follow specific functional medicine protocol but so I just I remember how awful I felt and like how limited I felt so I just kind of had this this passion to keep doing it because people are so grateful to have a good yes AIP friendly recipe yes yep and even though you can eat other foods you know that those are going to be the gentlest so and they're obviously nutrient-dense so it's kind of a good found and then you can branch out when you want to now and then yeah yeah nice lovely well both of you comment on each of your favorite recipes in the cookbook mmm once you go further well mine is this gorgeous where is it here yes Italian goodness so amazing guys okay so for my birthday our birthdays this year Amanda created this jello cake I really missed my mom's strawberry cakes like a strawberry cake with strawberry frosting and we've made it through four decades you know and I really missed it and she said I'll try to put it together and she just threw this thing together with gelatin and strawberries and it was exactly wonderful perfect I mean it you know obviously the texture was slightly different but the flavor was so amazing so we took that same base cake recipe and tried to make it more about just a vanilla coconut II um kind of a combination and it is so moist and rich and yeah you don't need a little bit and the icing is this wonderful army or minor mean I don't know how to say it frost a crossing that we sort of stumbled upon as a historical red velvet cake I see that's like a cooked cassava and milk yeah the original recipe it's flour and milk and you know we used appropriate ingredients to make it a IP friendly right this is frosting it's like nothing else in the paleo like there's nothing else i love the ermine metaphor that just is perfect that white silky coat you know on in her mind I love that metaphor it's perfect it delivers that I mean you just can picture that frosting and it's like that so smooth and velvety it's amazing yeah I love my favorite recipe i mean the cake is really phenomenal but what really is the best thing for me and this is a recipe that Davina developed and when I tasted I was just like oh my god it was it's loose gingerbread cookies oh oh nice a confession here you know every December I think it's pepperidge farms has the ones in the package with the white frosting and the red and green sprinkles and like when I was a kid that was that was like the best tree ever and i would i would sit and i would eat like half a package in one sitting at me i was awful like but these cookies they taste as good as like they taste as good as i remember those cookies tasting when I was a kid like they're I mean I'm sure they're they're better now that I have a different palette of course a real foods based palette but like man these cookies like I'm back as a little kid I'm all huddle them and I'm munching on them and I'm just happy as a clam and this just it's like a perfect flavor and I mean and it's just because of that strong memory with my with my childhood and that being something I look forward to every Christmas um that's why that's my favorite recipe lovely adds nostalgic and she nailed it that combination she definitely nailed it recipe it sounds like you both had so much fun conspiring and working together these recipes yes lovely well I'll name my favorite to my favorite it is really hard to shoe so I can relate to all of you who are like oh I which one i also have well over a hundred recipes in the cookbook it's really hard to decide but i'm gonna choose my carrot cake as my favorite it has fresh pineapple so it's quirky you buy a whole pineapple to make the carrot cake it's made with soap and sprouted hazelnuts so it has a really beautiful nut flavor and then there's two variations on the frosting there's a probiotic rich cream cheese honey um traditional cream cheese frosting and then there's also a cashew based not one for people who are dairy free but I did nail it I had to work on it it wasn't like the very first time I made it got feedback from my family kept working on it and it's just what you'd want from a carrot cake it's super moist super traditional it makes a beautiful layered cake with two or three layers of frosting in between and it just cuts and makes that classic you know slice of carrot cake so that's my favorite one sounds great they think so I just want to touch briefly on where everyone can find each of you whether it be your actual blogs which we already talked about but also Twitter or periscope so people can follow you in whatever social media forums they like and prefer so wordy has recently started doing periscopes which are really really fun live interactive form of social media and you can find her there every wednesday morning at ten a.m. at trad cooks cool calm is that right or teeth attending com no the handle is just a trab cook school chiid okay I got confused cuz i read somewhere the other but ok so a Strad cook school and so you can follow her on twitter and ask her any traditional questions and then she answers questions on wednesdays and she's also now scoping her podcasts and are those always going to be on the same day to are generally going to be on thursday so i will be doing that this afternoon if anybody wants to join me yeah you have a set time it's just sort of you have to watch yes i see photo if you follow folks on periscope it's more fun because then you get a cute little sound co
mes out of your phone that tells you someone's scoping and then you can run open see who it is and if you want to watch you just you know put an app so it's their fun so and then i scoped afterward e every wednesday at ten-thirty at meg eat beautiful is my handle and then Kimmy is doing scopes as well in fact she has done scopes one every morning this week on holidays and how to flourish with your protocol your healing protocol during the holidays and your and your handle is at the nourishing gourmet is that right okay wonderful so she's another great scope to follow or on Twitter and then amanda is okay there's an underscore is it the cute though curious and then underscore coconut or is it just curious underscore coconut for twitter it's just curious underscore coconut wonderful character restrictions and i do also have a periscope and obviously i need to get on it whoa follow your will follow you it's um it's just it's the curious coconut there the curious coconut ok for your periscope handle yeah and then dorsal facebook and pinterest and all that too but yeah it seems like periscope is really where it's at and I need to I need to get with it well I think what's what's fun is everybody's enjoying it the people that are scoping and the people that are watching it's very fun and it's relaxed enough that it's easy to get on and start talking so I'll look forward to watching your scopes yeah yeah and Davina you'll have to poke your head in there start your own as well right yeah definitely when I read the introduction to your cookbook I was one over to your giftedness in the kitchen Davina so I'd love to see you doing what you do thank you yeah so okay so um Amanda can be found at the curious coconut Kimberly can be found at the nourishing gourmet and warty can be found at traditional cooking school so thank you all of you all four of you for joining me today thank you thank you really fun yes and does anyone else do any of you want to add anything that you wish I had asked you or any other details you want to just pipe in right here at the end okay so just a reminder to anyone that's watching now or afterwards you can go to eat beautiful dotnet which is my blog and if you do eat beautiful dotnet forward slash cookbooks each of these cookbooks is profiled you can purchase them through that site or read more information about them and see if you think they'll be a good fit for you or someone you love who may be on a healing or wellness diet so thanks so much for joining me and until next time goodbye .

Video Description:

We look at 4 cookbooks, meet their authors, discuss the wellness diets, healing and recipes.