hi this is Amanda Torres from the curious coconut comm and I'm going to teach you how to make a Puerto Rican dish Espaillat today all right let's dive right in you're gonna be working with parchment paper and or banana leaves and in this case you can see I've got parchment paper and a small piece of banana leaf you're first gonna oil it that's some lard that's been dyed with annatto which is optional you'll see that on the recipe on my website then you measure out a half a cup of the dough from masa which as you'll see on my recipe it's made from green bananas a tropical squash called calabaza and a tropical root that's called malanga so you spread it out with the back of a spoon into a thin even layer then you scoop out a couple of tablespoons worth of your meat filling mixture this is chicken and it's smooth with sofrito and also has capers and culantro then you add olives and then the fun part is wrapping it and that's really what this video is about I'll just let you watch because it's easier to see you fold away from you up if you're using paper you're gonna have to fold a little crease on the top you'll see that in a second but what you're gonna do as you'll see that I'm doing in the video is you know kind of forming the shape that's supposed to be a rectangle and you do that with your hand this is where you're kind of feeling the top with a 1/2 inch or so old and then you fold the top over and try to meet the edge where you folded it initially you see it's a little shy here and then me and then you so you kind of shape the sides and just be careful not to press too hard because if you do you can kind of push it out the opposite edge its gentle movements with your hands if so you'll really feel it when you're doing it yourself then comes the tying which is a little tricky so you really just have to watch this this is why I made the video because I don't know how to explain the tying process on words it's really not that hard once you get the hang of it but you'll have to play around with it a few times and maybe watch this on repeat a few times and it's like wrapping presents though these really are like food presents they're so tasty a lot of work goes into making them and they're just a real treat to eat and there you have it so now I'm going to show you how to do it just using banana leaf now this is the more traditional way it's exactly the same but you know I understand parchment paper may be easier it's certainly a lot less work compared to rinsing and drying all the banana leaves and cutting them the banana leaves do give it a flavor and of course it is the more traditional way that my in-laws great-grandparents would have done it using banana leaves but as you can see it's exactly the same process you have to be a little more careful when you're working with the leaves because they can tear but you can see you you just it's exactly the same process the only difference is that you have to use multiple leads to really get a firm feel because it is a leaf right so there can be small tears and you want to at least do two leaves and sometimes three leaves to make sure that none of your precious dough is going to leak out during the boiling cooking process again here's those tricky tying see you just got to watch it and wrap it around tie the pretty bow and then you move on to the other 37 Estella's that are left to bake and that's it you can find the full recipe on my website the curious coconut calm and I hope you enjoy the recipe and then I see you around the blog take care .
Video Description:
Pasteles are a beloved traditional dish from Puerto Rico. My mother-in-law, from the island, taught me her family recipe that has been passed down for generations.
Pasteles are naturally gluten-free and grain-free and are a wonderful, fun addition to your healthy paleo lifestyle.
You really have to watch how pasteles are made before attempting to do them yourself. Watch how to assemble and wrap them here.
If you need help peeling the green bananas, check out my other video:
hey guys it's Karen and it's a little bit cooler here today in Colorado so I'm really excited to share with you my paleo pumpkin curry soup it's really easy to make and there's only a few ingredients so all you're going to need is some pumpkin coconut milk a little bit of onion some curry powder sea salt and then you can add in either some chicken stock or some bone broth to bring it to the consistency that you like so as I said it's really easy so let's get going cut your pumpkin in half and roast on a sheet tray in the oven at a high temperature until soft so I some coconut oil in the bottom of my saucepan and I'm going to let the onions sweat and while they're doing that I'm going to add in the pumpkin that I roasted earlier so this is a sugar pie pumpkin and it's a little bit sweeter than the big ones I'm going to add in my curry powder so I'm going to put in a tablespoon then we're going to add in our sea salt or coconut milk and blend it all together with an immersion have all my ingredients in my pot here and I'm going to use my immersion blender to blend everything together blend until it's totally smooth and then if it's too thick you can add in your chicken stock or more bone broth give it a taste and if it needs a little bit more salt that is perfect to me I'm just gonna .
Video Description:
A great fall soup that's flavorful, hearty and easy to make. You can roast your own pumpkin or pick up some canned pumpkin if you don't have the time.
Flesh from 1 sugar pie pumpkin roasted and seeds removed or 1 can of pumpkin purée 1 can coconut milk 1/4 cup red onion diced 1 Tbs curry powder 1 tsp sea salt 1 Tbs coconut oil Unsalted Chicken stock or bone broth as needed
Sauté onions in coconut oil in a sauce pan until soft. Add in the rest of the ingredients. Blend until smooth. Taste for seasonings. Add stock or broth until desired consistency. Enjoy warm!
Learn more about Paleo on the Go at
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hi I'm Trina from Peru newbie and today we're here to make a paleo and gluten-free teriyaki sauce please don't be intimidated it's super easy this is a recipe that you'll make over and over again you can use it as a marinade or as a sauce with any of the recipes that you love plus it's really inexpensive don't go out and buy the expensive stuff we've got it all handles here for you come on over here check it out let's make it together okay so in our pan we already have 1/2 cup of raw honey to that we're going to add 1/2 cup of coconut aminos 1/4 cup of fresh orange juice about clover - fresh garlic a tablespoon of fresh grated ginger 2 tablespoons of rice vinegar a tablespoon of sesame oil I love this stuff is awesome and then a nice healthy pinch of red pepper flakes so once you've got all the ingredients in the pan let it come to a boil and go for about 2 or 3 minutes it doesn't need to be a hard boil but you need to let the garlic and the ginger kind of cook down into the ingredients once that's done you're good to go as a side note if you are gluten-free and not necessarily paleo you do have tamari as an option this one is gluten free and certified GMO free so it's a great option if you're not paleo please keep in mind if you choose to use tamari you want to use just a couple tablespoons versus the 1/2 cup you would use if the coconut aminos the tamari has a much deeper and richer flavor so you don't need quite as much as the coconut aminos it's a great option though and it tastes great so with the teriyaki sauce that we just made we whipped up some teriyaki burgers these are super simple we just threw in about a quarter cup of teriyaki sauce and some green onions into some grass-fed beef and grilled up some pineapple I can't even tell you how good these are and my little trick is I like to take a little bit of a sauce and pour it right on top right before you serve it it's so yummy serve it up with some grilled pineapple or some vegetable kabobs and you've got dinner tonight it's awesome there's so many different ways you can use this recipe chicken beef pork there's probably about three or four on my site already paleo new be calm go check them out and try this out you .
Video Description:
Simple recipe and demonstration of how to make a paleo and gluten free Teriyaki Sauce. No soy, great taste! Wait until you see how easy this sauce recipe is...try it on burgers and all kinds of Asian dishes.
hi guys it's Dana with Whole Health datacom and today I'm going to teach you how to make plantain wraps and first thing you might ask is what is a plantain wrap well plantain wrap is an alternative that somebody especially somebody that has gut issues leaky gut or other sort of autoimmune issues where they should be eating no gluten or grains this isn't a bread alternative basically so I use it in place of like a tortilla sometimes you just want to be able to wrap your food in something or you want something that is kind of bread like and this is perfect it's really easy to make the hardest part is finding green plantains now when they're green they are not ripe as they start to turn yellow and brown they start to get sweeter and a lot of people compare them to a banana because they look like a banana but really that's where the comparison ends so what you're going to need for making the plantain wraps is you're going to need three green plantains if they start to turn a little bit yellow you can still get away with using them for this that's not going to be a problem the first thing we're going to do is we're going to peel our plantains and I already started this one but I'll show you with the next one exactly what I did so I take the plantain and I cut off the tips of it and then I slice just all the way down the edge so that there is a section where I can get my fingernails underneath and slide it through because I'm going to you know basically I'm going to pull it off okay so we're going to just kind of dice up our plantains and I'm going to do all three of these it should make approximately if these were cubed about four cups of diced panting okay so after I've diced all those I'm going to pour in 1 cup of water I need 1/3 of a cup of organic extra virgin olive oil I need 1 teaspoon of sea salt all right so at this point we're just going to put it on the blender on the base and we're going to run it for a minute or two depending on how creamy it's getting and I'm going to I'm going to run it on high if it is too thick use your tamper to push down the contents until it's moving smoothly on its own okay so once it's been completely processed you're going to pour it out of your picture into a pan that you have lined with parchment paper now I'd say this is probably I don't know a 13 by 17 pan and it's going to make six rafts now today you can see it's it's a pretty thick consistency probably a little less than a paste and if you think that it is too thick you can add a slight bit amount of water it might have just been that you had some pretty large plantains but it doesn't really seem to affect it much after you bake it and then we're going to spread it out flat this turned out super creamy and nice today and then I've already preheated the oven but you want to preheat the oven to 375 degrees so here's what it looks like once I've got it all completely spread out so you might be wondering what you're going to do with these wraps once you have them and really you can use them for anything that you would use a normal wrap for you should understand though that they're not going to be as thin and as bendy and they're not going to wrap completely around like you would like if you got something as a a store it's going to be more like a bent-over taco shell but what you can do with it is put some meat with some cheese some vegetables maybe make yourself a BLT an avocado in it sometimes I just put some honey and some sunflower seed butter on it just anytime I feel like I might need something kind of bread like so be creative you can do anything you want with it okay so I left that in the oven at 375 for about 28 minutes so when it's done it looks rolled in is soft what you do want to do is while it's still soft take a knife and just score down the center and then go twice across the other direction basically what you're doing is you're making six wraps you just let it cool off and you can use them whenever you want for a wrap I actually you can see what it kind of looks like so when you pull it out kind of hot but you horse won't be if you do it properly so anyway it's going to look something similar to this and then you can just put whatever you want on the inside of it and you know wrap it like a like a taco around it so if you would like to see more recipes like this like this YouTube channel or you can also look for me on WWL health.com if you like to follow me on social media you can check the links out to below and we'll see you on the next round have a great day bye .
Video Description:
Paleo & AIP Plantain Wraps are a great gluten-free alternative to tortillas. They're also vegan, dairy-free & grain-free.
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so for those of you who don't know me i'm michelle tan with mountain on paleo and today i'm gonna show you how to make my cocoa nutty dark bark which is the simplest candy that you can make for people with a paleo not really oh my god not on paleo read my journal message yes I I read all of these if I'm paying attention to the screen um so I had a few questions already one of the big questions is is this a paleo treat and the answer is no because there really is no such thing as a paleo treat but I do eat chocolate on occasion um probably more frequently than just occasionally um and I think this is a super easy treat to make for your friends um and it's tasty and it doesn't have a bunch of junk in there and so someone had asked what kind of chocolate I use I link to the chocolates that I use on my blog so I do have a post on nom nom paleo calm but what I'm using today is I have this 70% green and black dark chocolate and the reason why I'm using 70% because to people who don't normally paleo so it can't be super dark like if I were making it for myself I would totally use 85% or 91% because I like it less sweet what is the brand this is green and black I also like ultra eco I think Theo's makes great chocolate Maddock ass makes great chocolate you want to find something that's like Fairtrade and you know sourced from you know non-slave chocolates farm so I've already cut up a whole bunch here so in my recipe I put on some toasted unsweetened coconut flakes and I just toasted this my toaster oven over there give me 100 degrees I like to put it on affection because that way the hot air circulates if you don't have a convection I've been 300 is fine just toast it for five minutes this takes about four minutes um so you cut off like a minute and you like it so that it's nice and toasty on the edges you see that and coconut can burn in just a second so you do have to make sure that you're keeping an eye on it I have a quarter cup cranberries I just have this bigger bear stuff they have these organic dried cranberries it does have a little sugar in it but I'm not sad about it because we are making chocolate and it has sugar in it already I can also cook coconut flakes in a pan on so yes you could totally do that um I have burned it before though so you do have to watch it carefully I actually saw an America's Test Kitchen that you can toast coconut in the microwave I've never tried it but they said that it's a good alternative and you don't burn it and then I also have half a cup toasted and salted macadamia nuts and the key is I like these salted I know a lot of people may not like or thank you why why would you put salty nuts on it and it's because it tastes really good like the contrast the tangy cranberries the sweet chocolate and the salty nuts and you know crunchy coconut flakes is perfect so one of the tips again the step by step recipe is on my blog but I wanted to different squares I actually don't break it up in these squares because I don't think that it melts as well what I do I don't know if you guys can do this but I just cut it on the diagonal and I just make you really then I flip it and I do the other alright here is all my chocolate it's all shaved I'm gonna I love it because it also has like you know inches on the bottom I don't know if you guys can see that so whenever I'm doing a recipe I need to figure out how big my my chunks I just use this bowl scraper the scraper will scrape it right into your bowl and you have two choices on how you want to melt the chocolate you can melt it in the microwave I know some of you don't have microwaves or you don't like microwave I think microwaves are okay and they're perfectly fine for stuff like melting chocolate so I can tell you both ways you can do it alright so scooped up all the chocolate and it put it in a glass bowl because you want something that is either microwave safe or heat safe because you can either do it on a double well would this be considered dairy-free for those allergies uh I think so this is dairy free chocolate um and I don't have any other dairies in there so yes I'm not using milk chocolate I'm using dark chocolate and the chocolate I'm using has no dairy far as I know it doesn't but it does have soy lecithin so if you guys are against it away then you probably shouldn't pick this brand um and so the way that I melted I'm gonna show you really quick so right behind me I had with simmering water and you don't want the water to actually like reach up and touch the bottom of your bowl that you just slowly melt your chocolate or that like a double boiler or you can that's really fast Holly do you want to say hello to people while I microwave so they don't think it's boring no and then when I take it out I'm going to stir it really well yes it is much easier and faster and you don't have to wash next pot and so now I did that as a prop and now I have to wash that later which is kind of a pain um but basically this is the hardest part is just melting the chocolate and chopping it the way I did to show you guys before but otherwise the super simple rusty okay so the first 30 seconds doesn't really do too much um you can see the bottom is melted how sweet is it so this is a 70% a pound of 70% chocolate and that's because I'm gifting this to other people who are not paleo and 70% is as high as I can go with most people okay so I'm gonna stir this a little bit it's not super melted about melting chocolate is you never want to get water in there because it'll seize up so you just have to be careful not to get water in there you have to make sure it doesn't burn you just cut it up in Nice shards and you should be set I already have a baking pan set aside with some icing on top and then once everything is melted I'll just pour it on top and I will use a spatula to make it all smooth and then we just put the topping on and then we work for it and I'm breaking it up into 30-second intervals because you really can because the microwave doesn't really heat evenly you can totally burn parts of it and a little bit really does go from this day to life all melted by the next time okay so I only stove yes so that is the problem with microwaving chocolate is you could potentially burn it because every microwave has different you know wattages and the older ones are different from the new ones I missed the first part I am making yeah I can actually read your comment I am making my cocoa nutty dark bark that I put on the blog just now well thank you and actually it's super messy and I've put all the messy stuff on the floor where you guys can't see it and that is my you know my pressure cooker little piggy for dinner okay just keep stirring it almost done so normally I'd use 30 seconds times three and then I will do another 15 seconds and then I'll just do a lot of stirring afterwards and it should melt I love melted chocolate you like it all I don't know he doesn't like 70% it's too and it's actually too sweet for me I like I remember when I just think 65% was um too dark but now I like like 85 and 90% okay so I'm gonna just do it for 15 more seconds in terms of toppings the one that the three toppings I'm putting on this one are my favorite your bagel bacon burgers oh thank you that is one of our favorite recipes um I love toasted coconut salty macadamia nuts and cranberries but I don't like people don't like coconut or they like almonds so you can make some majid however you like and it'll work out so I'm gonna take but there is there's like the peppermint bark 35% knew it was delicious thank you did you do the slow cooker or the pressure cooker because I almost only do the pressure cooker version now because it's so dang easy and so fast and I think the texture is better just shredded coconut work also uh yes I think it's hard to buy unsweetened shredded coconut and it's hard to toast it so if you don't care that it won't be toasted or you can toaster you just have to be careful that you don't burn it and it's easier to burn I'm not supposed to bring a dessert for Christmas is here but I think though make this anyway you totally should bulk up here need to get the instant pot yet the ants the pot is amazing we use it like several times a day that might be a little unusual for most folks but I have to do a lot of recipe testing Twitter just had someone sweet that's great and that's where that's where I got almost everything like I bought my cranberries of Trader Joe's I bought my a meanness of Trader Joe's the baked coconut flakes I didn't get there I about this let's do organic coconut flakes Oh what is your job this is my job I used to be a drug dealer so was 30 times 3 and then I did an additional 15 seconds all laughing but it really was a drug dealer professionally I was drug dealer and I dealt drugs in the middle the night I did that for 12 years all right now I do pour it right into right onto the parchment and I like to kind of form it into like a rectangle but again you're gonna break this up and kind of uneven chunks so if it's not perfect it doesn't matter you see this and again as I said before this is super easy and super it's super easy and super customizable so you can customize the with the kind of chocolate you use you can use you know higher cacao chocolate you can use lower cacao chocolate you can top it with whatever you bonds and the reason why you see so many bark recipes all over the place is because it's so dang easy like you just saw right here so you just use a rubber spatula I don't know like between 1/8 and 1/4 inch it is the easier it will be for you to break if you have it to thicken parts you'll have to break out a knife to cut up your bark and I remember when I was a kid and my mom my mom is a really good Baker and she still is really good Baker every time she would use her spatula to like there's something very soothing and meditative that's probably why I'm not stopping all right that's good so you want to just use a rubber spatula you can use an offset spatula that's even better but then I'd have to wash something else and so I'm just gonna need to use the same rubber silicone spatula that I was using before the chocolate I'm not like you must spoon as my kids things I think it's my fav lat surface of melted chocolate my chest in the way you work and your kids crack me up did you hear that someone likes you better on the podcast why would you smash it alright so this I'm Justin now you just put the the toppings I like to put the coconut flakes on top I mean if you're gifting someone you know you want to make sure that you have like the nice make of coconut flakes and not the stuff at the very bottom that's all powdery because it looks prettier but I think the people I'm gifting this to don't really care put it on top and if there are some that aren't actually in the top plate you just kind of push it down says no we don't you're real you're a real boy right Holly that is coconut I'm gonna put in these salted macadamia nuts and these I like have like there's a whole one but I'm just not gonna break out a knife for that but the Habs I think fit really well they're really pretty and I I just stop them all over the place just throwing them and then sometimes if you throw up and they like get all brown and I think it looks prettier if it's the toppings were just on top okay cannot see all your comments so if you see me you like looking down and I miss your question and you really want to ask me make sure my hands were so looking so lean I am not that lean but thank you um I'm working with my trainer once a week and like today I went to the gym my big goal is to get an unassisted pull and I have an unassisted chin up but I kind of jellyfish at the very top so it's not I don't think it's an actual chin up but I'm working on it and then eventually I'll have it with the overhand grip and that is my goal by tomorrow yes oh and the way I figured out how I would be motivated to keep on you know trying to get my pullet is that I came up with a negative consequence and I learned that from Steve cams new book you know if nerd Fitness he said the only way that really that you'll be motivated to actually reach a bowl is you have a bad consequence that will happen if you don't do it and so I figured one out and I've been practicing cuz I don't want to tap in I need people to work and medical studies honey and lemon Oh is someone sick I'm assuming that's why those comments are so I'm just gonna then I dotted with cranberries cherries are also great apricot is a traditional french fried apricot is a traditional topping for french chocolate bark I like to drop this yeah pistachios and dried cranberries I think are a great combination I really like um coconut and macadamia nuts how long does the chocolate stay melted for um depends how cold your house is um but it you know it's still totally melted I some people they'll harden in about two hours depending on how how cold your house is I pop this in the fridge for 30 minutes to harden completely before I break it and then I actually I have one that I'll show you that I made yesterday and I just kept it in the fridge alright so here it is again the proportions are 1 cup of toasted coconut flakes 1/2 cup of macadamia nuts and then like a quarter cup of dried cranberries here is the finished product this isn't what I made yesterday and so you can either just break it up with your hand and if you do that just make sure your hands are covered by the person you don't want all your fingerprints on here unless you're eating it yourself and then nobody cares I have not mailed them before just because I'm never sure if it'll melt or you know sometimes especially during the Christmas season you know thanks get jostled around I'm trying to send a package to a little girl in the UK and I was supposed to have gotten there by December 4th but when I was looking at the tracking it went from like the Scoob area to LA and I guess on a plane to the UK and then instead of going in like you know a mail van or whatever in the UK it went back on a plane to Portland and so now it's back to LA and it's floaty thing okay again so if that's what happens with that little package I would hate to see what would happen to the candy you're sending okay so basically I just kind of stick a knife and jagged pieces whatever you want to do now I'm just using the same knife that I cut the chocolate with so I don't have to wash another one I basically just and about 1 pound I think will make about 4 generous gifts give them you give your friend the whole pound if you want and so this is all ready I'll show you guys it's delicious it's easy and you can package it here I'll show you how I attacked it this these are some these are called little Baker bags you can buy I went to one on my blog post they're lined inside Henry actually created some really cool stickers that you guys can print out does this need to be refrigerated yes I think so because like right now I think it's around 65 inch or 70 and it's already kind of melty so I refrigerated I'm eating it myself I will put it in like a sealed container and I'll refrigerate it for up to a week means I'm going to distribute like right after I'm done and then I will tell my friends put them in the fridge if they don't eat them Suvir here are two labels and you can download and print from my site they say nom nom Coco nutty dark bark and so this one is the one you use if you actually use the labels that are the two and a half inch circles because it's printed a little bit over so that you know for sure run read all the way to the edge but if you're just gonna print them out and cut them out yourself then this is the one you should use and it's clearly labeled as such in my post so just you know there are two different labels depending on how you're gonna cut them out and that is it um super easy peasy and you should totally make these for your friends so I hope you guys have a happy Wednesday any last questions before I sign off No thank you for the hearts and that adios people .
Video Description:
Watch how I make Nom Nom Coco-Nutty Dark Bark while I answer viewers' questions on a Periscope video.
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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.
