hello and welcome back to my channel today I'm going to show you how to make a really easy shepherd's pie that's got sweet potato the topping it's a RP friendly it's paleo friendly it's gluten free it's just it's been one of my favorite dinners to enjoy while I've been on AIP I've had it once sometimes even twice a week especially in the beginning while I've been getting my head around the diet it's such an easy dish to make so I'll chat with you ingredients really quickly and then get on to the recipe and as always I've written a full blog post which I'll leave down below which I'll have the full recipe that you can click through a pin bookmark and save whenever you want to make the recipe and also make sure leave a like subscribe for more videos and comment to let me know if you give this recipe a try so first off for the star of the show we've got lamb mince so the difference between a shepherd's pie and a college pie is shepherd's pie is when you cook it with lamb which I'm doing and a cottage pie is of beef mince now you can absolutely definitely make this with just lamb or just beef or you can mix the two together it's totally up to you but I quite like making it traditionally here with lamb mince and to cook along with the lamb we've got some leek onion garlic and carrot for their Jesus to give lots of flavor and lots of lovely nutrients and for the topping I am going to use sweet potato I've got a package of sweet potato and onion over there I've got a package a sweet potato to make sweet potato topping and there's a couple more ingredients adding along the way to that I'll talk you through as we go we're gonna start out by melting some coconut oil and a frying pan chopped up onion garlic leek and get that softening so I've got a plate full of chopped onion coholic leek my eyes are watering I I'm gonna fry these up and if you're going to be cooking this straightaway pop the oven on to 180 degree Celsius which is 350 Fahrenheit to get it heating I am going to be making this whole shepherd's pie today to have tomorrow for dinner so I'm getting organized just so it's gonna all be prepped all be ready as you'll see at the end of the video and then tomorrow I just pop it in the oven to cook so I'm gonna get on and soften all these veg now okay we'll have veg in the frying pan head melted coconut oil it's nice and hot well I had a bit more coconut oil and we'll just cook it until it's just starting to soften before we add in the meat so I've added in a bit more coconut oil I've also added a couple of shakes of salt I like to add a bit of salt at every layer so just add some more flavor so this is starting to soften and we'll add the meats in a minute great color and softening happening on the vegetables added a bit more coconut oil I know Anthony's in take over some salt and then mix it all through so I'm just gonna keep cooking it and testing the ligaments until it's all completely browned and then we'll just add in chopped carrots and some stock to make a lovely meaty sauce while the leaves Browns I've chopped up the carrots I've chopped some in two rounds and some into little quarters little pieces just so it's kind of a mixed up mix of textures and types of carrot to him the shepherd's pie but yeah the meats almost round so it meets almost brown I'm just gonna get it cooking another minute or so get all those bits brown and then we'll add in the carrots okay carrots are in and give it a little toss three and now I've been making chicken stock I always keep chicken stock chicken broth in my fridge so I'm gonna add a couple of cups of that to clip it bubble away and get that meat nice and tender cook the veggies through and then we'll see to our sweet potato mash you know I've added in my two cups of stock it's all gone quiet in the kitchen it might look very liquidy but really give a time I let this bubble now for a good 25 minutes half an hour and see to the sweet potato in the meantime and by that time most of this liquid will have evaporated it being absorbed into everything and it just ends up with a beautiful really moist meaty sauce that's perfect in this shepherd's pie so we can let this cook bubble away and see to our sweet potato mash now so for the sweet potato we've just peeled and chopped all of the sweet potato going in plenty of salted water gonna bring it up to the bubble and let it bubble away until we've got the lovely mash sorry they'll take probably as long as it'll take the meat to bubble away here for the sweet potato to cook so yep we're just gonna bring it all together the sweet potato is soft and definitely easy enough to mash so we'll drain it and get it mushing and how lovely meatiness is almost ready just a little bit more of that liquid to absorb and it'll probably absorb once into the mash okay it's a lot of terrain to sweet potato how about using potato masher to mash the sweet potato until you got a nice smooth mash and now it's up to you you can add into it a bit of coconut oil or extra virgin olive oil to make it creamy you could also add in some coconut milk those are all a RP friendly if you're not on a dairy-free diet you can add in some butter cream milk or whatever you like I went for actually extra virgin olive oil I thought it'd be a little different that in the past I've added over a few tablespoons of coconut milk I found just a tablespoon of extra virgin olive oil made it nice and creamy and smooth and just perfect and yet also added salt too but you could add any seasoning you like sorry it's a bit steamy I am going to set this aside just check on the meat and as soon as everything's evaporated pop it all together okay my filling is sorted it looks so nice and so beautiful and so now I'm just gonna move it into my baking dish just like that and it looks so good smells amazing I'm gonna have to wait tomorrow to have this for dinner but it really it's worth it now and I'm home and I've got other bits to do to be able to make this in the background and then dinners made for tomorrow and I don't have to think about it so but all of the lovely filling here I've got the sweet potato topping over there and now just pop it all on top so the sweet potato is all on top and now I'll just really smooth it up until the whole sweet potato shepherd's pie is completely covered in topping just like that we've got the lovely smooth topping now when you're looking and see the layers they're lovely meaty layer down the bottom and the sweet potato on the top and now the can go into the oven straight into the oven which has said preheated to 180 degrees Celsius which is 350 Fahrenheit you can pop it in for 25 minutes half an hour everything is cooked we just wanted to get that lovely flavor for being in the oven and maybe even crisp the top if cheese and everything is good with you you can sprinkle a bit of cheese on top get a nice crispy cheese topping that's not ARP friendly but it really depends on your easy requirements so buying a that I am going to let it cool completely it's still very hot and they let it cool completely and then store it in the fridge and then tomorrow I'll just pop my oven on and I will cook it up then which I will show you next okay it's the next day now my shepherd's pie has been in the fridge I'm about to pop the oven on to preheated to 180 degrees Celsius which is 350 Fahrenheit and I'm just gonna pop it in to cook for 25 minutes half an hour just until the bottom is all bubbly and the top is maybe a bit crisp than yet I took a fork and just to kind of drew lines across couldn't resist to make a little pretty pattern so yeah this is gonna go into the oven I'll show you once it's done okay it's out the oven it smells pretty amazing it's a bit golden on top the under layer there is all bubbly and hot and it is just perfect so I'm gonna serve myself out a portion and make it go you can see all the beautiful layers with all the meat and veg and it's nice and moist with the sauce there and my lovely portion here which will be just such a young dinner it's enough to feed the family I'd have leftovers it's just a wonderful meal and as you saw I prepared it all yesterday today it was just a matter of popping it in the oven cooking it and now I've got really a no fuss dinner that I can enjoy and as I mentioned before I have the full blog post written down below which will have the full recipe and some ideas for extra ingredients you can include if you're not on the ARP diet like me and you want to take it further with more ingredients I'll leave those ideas down below and make sure to leave a like subscribe for more videos and comment to let me know if you give this lovely sweet potato shepherd's pie try I look forward to reading your comments so thank you so much for watching and we'll see you again soon bye .
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Sweet Potato Shepherd's Pie Recipe - - Easy AIP Diet, Whole 30, Dairy Free & Paleo Recipes for a family dinner with lamb mince and veggies.
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welcome to the primal show with today's guest chef Pete Evans all the way in Australia very glad that you're on the primal show you have been basically all over the news lately I really wanted to have you on the show kind of discuss what's going on down in Australia as well as what's going what what's going on with the Paleo diet specifically in Australia because there's been so it's been under I think major attack and I wanted you have you on the show to let everybody know what's going on down there and I also wanted to have you on to discuss all the different books are putting out because I'm a big fan of yours you know I like the component that you're putting out there of eating healthy and mixing that with Fitness because I think it's definitely a lot of people are missing the boat when it you know comes to combining both of them so you know welcome to the show thank you for having me thank you tell us a little bit about let's start off with your books you've released two or three I think this year kind of focusing on the family and paleo everyday and it's called the paleo chef you have three different books out right now tell us a little bit about what they're about and you know what you're you know what yeah just tell us what they're all about sure I love writing cookbooks oh this is probably by 12 or 13th of dunno for last 10 or 12 years as a chef it's it's something that I am very proud of to be able to share recipes that people can put into their cooking repertoire and this is this is what we're trying to do basically I've been cooking professionally for over 25 years and cooked over a million meals with these two hands yes so what we try to do is chefs and what I understand our job to do if you're a celebrity chef or a chef that puts out books is first know your market first and foremost you know you look at many cookbooks that are around and some aimed at chefs you know some of the three Michelin star chefs and and as a home cook you just like wow that's a beautiful coffee table book that there's no though possible they are probably ever gonna try to replicate that into my home cooking and I learned a long time ago that for me what I wanted to do was educate people and how to cook beautiful home-cooked food that isn't scary that is accessible that is just absolutely delicious and that they can gain confidence in the kitchen learning how to combine flavors together how to use really simple cooking techniques and and really start exploring the globe for spices herbs and and really making beautiful flavor combinations I mean and that's that that's my job and that's what gets me up in the water every day with a smile on my face and you've done a great job of that I mean I didn't mention that you have literally cooked for some of the top people all around the world I think Oprah I read about and many others I mean that's quite an accomplishment and it is such a great feeling to cook and and to not only cook but also to promote optimal health while you're cooking you know and that that's really what the Paleo diet is all about optimal health I think in consuming foods that are you know inflammation free I like to call it so yeah so sure and and that's where my focus for the last four years my part of the color Robinson introduced me to the paleo lifestyle basically she was reading noreagaaa goddesses book which I still think is probably the best on on the topic of primal and paleo lifestyle which is called primal body primal mind and I read that I was like wow this this actually makes a bit of sense let's let's test this out ourselves and and the results were remarkable and I thought and I looked at what was out there on the market as far as paleo cookbooks and I realized there was no real I guess professional chef that had delved into this market indulged into this lifestyle and I thought that this this has the potential of of redefining my career and it took me a year before we basically came out and said paleo because I've been working for a long time I've been in TV and media and I was like if I come out as the paleo chef they will be back there so I knew they'd be backlash I didn't know that there'd be this much sure but it was I was compelled to do it I thought you know what it's it's no point keeping it a secret anyone really wants to shout it from the rooftops and tell their friends and family because so many people are benefiting from this as you know and people watching this show know and I'm gonna quite a unique position especially in Australia to have a large I guess profile over here that we can release a cookbook or spread some messages and some information through our social media sites or websites or magazine interviews or newspaper interviews or radio interviews that will get people thinking and then hopefully it'll get them researching and studying and and really trying to try to delve to the bottom and and and and understand why this works and and potentially why there's such a backlash against it you know I mean I totally know what you mean I mean there's really no better feeling than to spread the word of paleo into mainstream society and I do that personally by putting out products that have paleo all over them because I'm proud about our products in seeing our paleo bread was on dr. oz last year was like one of the best things that I could have ever asked for and then seeing our we have this new coconut flakes cereal on the shelf next to Cheerios it's kind of like it's such a huge accomplishment like for myself personally because we're really helping to change the way people eat and we're doing it by giving them foods or recipes in your case and a message that's really simple for them to understand but we're giving them foods that can help them transition from a mainstream way of eating to a paleo one and we're doing it we're making it easy for people and I think that's the biggest fear it's like paleo isn't easy or oh my gosh I have cook all the time when there's really things that every grocery store you know in the world that you can easily be paleo and you just need to know the guidelines and and I think people really get you know caught up and is this is just too difficult I can't do it you know what what about when I travel you know and and giving people you know tips and tricks for when they travel or you know showing them how to you know make paleo food choices when they're eating out it's it's just because it kind of the light clicks on for them it's like oh my gosh I can do this you know and not only can I do it I can make this a way of life for me you know and I don't know about yourself but once you explain it and the basics of it it's like okay you can't have cheese but you can have more avocado and you know bacon on occasion and you can have all the fresh fish and you know small amount of berries and nuts and you know you can't have beans okay but you can have delicious you know organic grass-fed steak you know it's like okay which one do you want beans or or steak you know it's it's the trade-off is it's it's very easy what do you what do you think about that well everything comes down to a choice each and every time you decide to put the next mouthful of food either onto your fork or between a chopsticks or onto your spoon or a new class and it all it all comes down to a choice and I think that's it's just it's a wonderful time I mean 2015 I mean paleo has hit the mainstream and there's a plethora of books that are there in the top 10 best sellers in the United States in Australia my books with the number one sellers now what that says to me is that people are embracing this lifestyle there's a hunger for so this information people are buying these books for their friends and family to say hey listen this is what it's about you know because generally the media has has a very distorted view of what paleo is is always a picture of a caveman and slabs and slanted slabs of meat and the old Paleolithic man died at the age of 25 or 30 you know the same old same old crap yes in every time and never do they really talk about what it actually is now my definition of it which is the same of many others it's it's about embracing the foods that our bodies have evolved to weed and basically removing any foods that that may cause inflammation and each and every generation we're finding that we're reacting to these these food groups that were once touted as healthy not in a great way anymore and I don't really bang the drum too much like you shouldn't be eating this or you've got to be eating this all I do is is take the information that I've like yourself worked with some of the best minds in the world from cardiologists and neurologists to science writers to medical doctors to whoever they are and they're all basically saying the same thing they're speaking the same language my job as a chef is to take that information and put it into exciting recipes for people to try at home I am NOT the expert I am an expert as Burger Chef which is why I'm very confident that I can release cookbooks on this subject or get up on stage and and show people how to cook this food and also then bring in the scientists or the doctors or the nutritionists or the dietitians that can talk about the science behind it I mean I've studied at the Institute for Integrative Nutrition and become a qualified health coach but first and foremost I'm a chef and teaching people beautiful recipes is is basically by purpose and what I enjoy doing yeah and one one area though of confusion I find with a lot of the Paleo books out there and this this isn't really so much within any of your books but I find that they're just over inundated with too much sugar and what happens is these you know they're like paleo cookies and brownies but they're putting all this sugar that does need to be in there and once again paleo really should be an anti information diet and when you're adding sugar in there all of a sudden you're getting inflammation back into a diet and there wasn't this overabundance of honey and maple syrup and we think about the caveman it was probably long long periods in between the time he could gorge on honey but it was this it was a very long time in between these you know basically binge feedings on on honey or maple syrup or anything out there I find that it's kind of a disservice and I see why the media can sometimes really harp on Palio's because people some people aren't getting the results they need with paleo because it's not being given to them with it's been given to them with all the sugar sure and what I can talk about with it with what you're saying there is that everyone comes to this at a different point in their life everyone's journey to paleo so to speak will will be very very different you know some people it might take them two to three years to transition all the way through and you will find that potentially some recipe books that do have the honey's or the maple syrups or the date so those things is the thing that actually gets these people from one lifestyle to the other and it might take them three years to get there you still by putting the bliss balls or the the cookies or this but at least they're making wiser choices to get to where they want to go whereas some people like instance for me I could do it cold turkey you know I never really had a sweet tooth so I wouldn't be too critical of of that because I would rather someone take three to four to five years to get to the place that they need to by doing it gradually and still incorporating the foods that gives them that pleasure if that's what they need to do for their journey oh I couldn't agree with you more but I'm going to disagree on the fact that giving them foods with sugar is a sticking point for me because we have great ingredients as you know like organic stevia leaf monk fruit we have maple sugar we have these like coconut nectar and coconut sugar things that are very low glycemic that can keep the inflammation level down yet they're choosing honey and maple syrup which is a better choice than refined white sugar but it's still sugar and what happens is I find that these recipe books are being given to like family members right and they go off eating paleo and they start gaining weight or you look at the Paleo author themselves and this is this isn't new by any means but you look at the Paleo theater themselves and they're heavy and it's like they're not and the vegans are bagging on these other paleo authors and one of the reasons I wanted to have you on the show is because you practice what you preach and I find that that to be so important not only in food in consuming the proper amounts of food the proper calories but also in working out you know - yeah but you live a very active lifestyle and to be honest with you I'm just tired of vegans beaten up with honest you know you got guys like durianrider and and all these different nutritionists who are picking on us for being paleo and living a lifestyle that leads to optimal health and these nutritionists you look at physically the way they look and they're not practicing what they preach they're not living a healthy lifestyle and they're consuming grains are full of inflammation I mean and it's just sad and it's it's it doesn't need to be that way all we're trying to do is give people a way of eating that doesn't promote inflammation and to that point I herniated my l5 s1 disk okay and I did it moving a bag of green back in like 2010 which is kind of ironic if you think about it this I run the julienne bakery and we started off as a traditional bakery and thus bakeries handed off to me and before we went grain free I was literally moving this bag of grain kind of to the side and hernia in my back and I started looking for ways to guess what get rid of the inflammation and I ended up you know looking I ended up finding it with paleo basically you know I don't take any Advil I take any you know drugs I am completely pain-free I've completely recovered and not only that I lost almost 35 pounds so and you know I'm in the best shape of my life my goal was always to have a six-pack and and with paleo I've been able to achieve that I mean I'm sure you've seen the results I mean you know firsthand actually the results can you talk a little bit about some of your you know your followers and the results that you've seen sure let's step back a second as well I mean what you're talking about the vegans or the nutritionists and stuff you know what don't even worry about it that's my advice you know focus on the positives and look the negatives we've got a we've designed a 10-week program with noreagaaa garrison my fitness coach Luke Lyons is a beautiful man as well and in our 10-week program we don't have any paleo treats or paleo cookies or hardly any fruit except for the for the good quality fat ones like avocados and olives or the low sugar ones cucumbers zucchinis tomatoes for instance and in that 10-week program we teach people that you know for Ted weeks we want to get your body into the the best place so we can reduce your information and we have seen I mean with tens of thousands of people that are doing that the this program all around the world and then the post program and it's it's remarkable the changes and I share a story each and every day from somebody that's adopted the paleo lifestyle whether it's our program or whether they've read a book had just adopted it and it's astounding that the changes that people go through it's some are small and some are quite large and I've never ever said that it'll cure anything but what I will say is it has the potential to improve your health and we have thousands of on thousands of on thousands of emails and success stories coming through over the last few months of people that as saying it's improved in type 2 diabetes autoimmune issues that behavioral issues in their children you name it say that it is helping them you know and and I find that fascinating and and you know it's it's powerful and it's what I love about it the most is it's getting people back into the kitchen to cook real food I mean we saw Jamie Oliver do this around the world by getting people to to try to ditch the fast food and get back into the kitchen to cook now where I see paleo is the next step you know it's the next step in the evolution of beautiful cookie because now they're cooking for health before they were cooking for flavor and taste but now you know we can still include the flavor and the taste but now we can start educating people about how food can be medicine or a form of medicine absolutely and as I say to people as well as paleo is is wonderful but it's one part of the package you can eat all the paleo food in the world but if you're at a you know relationship that's not working for you or you're at a job that isn't fulfilling or rewarding or you're not doing it eat any movement exercises or you're not taking time out to do things that that nourish you very holistically then you may still suffer disease or information or unrest you know so I always say paleo is as from a dietary point of view of this it's the first step in potentially opening up a big up yourself to some massive change and usually when people change the way they eat they have the renewed energy they have a written you'd focus or a renewed passion for life to then be able to achieve or chase down the dreams that they once thought were possible probably impossible because they didn't have the energy to do it and that's what excites me about this whole movement is all of a sudden you might have people going back to school you know they might be in their 50s or 60s and they're like you know what I'm ready to go back to the universe and study the thing because I've got the energy to do it yeah well I want to start create writing music called painting or whatever it may be you know that's what excites me and I think we're with we're in the midst of a fantastic movement I couldn't agree more I mean personally I when I was consuming gluten and grains I would have it my energy level I would actually feel like I would want him to fall asleep right after my my lunch you know I'd have a sandwich and I literally feel like I wanted to pass out and I had been that way all throughout school I had kind of cloudy brain fog and come to find out it was all related to gluten now I'm not a silly AK but I am Lea intolerant once I started doing an elimination diet by removing the things that were not paleo out of my diet all of a sudden that brain fog went away my energy level came back I had energy all day I felt like working out and the fat dropped off easily and I wasn't gorging myself on too much fat or you know going I was following a low sugar low carb approach but I was still moderating my calories and I had tremendous success and the energy was sustained all day I didn't have these spikes and and I'm probably some a lot of that had to do with also my blood sugar levels were a lot more consistent because I wasn't spiking my blood sugar with grains so tell us a little bit about what the nutritionists are saying down in Australia because I know there has been a little bit of controversy you know and obviously people attacking you and I love to kind of hear what they're saying because I think it's interesting because I mean it's also being said here in you know in the United States but what's happening down there in Australia it's a same old same old it's it's it's media creating a sensational headline story yeah once you know how it works it you don't even worry about it it's because you understand why why it's happening as far as people like different organizations coming out to to slam this I mean you only have to read books like today smokers just by third period you only have to peel back the cover us a little bit to understand exactly why the backlash is happening and at the end of the day I'm an easy target for for a lot of people to take a swipe at because I am a chef I'm not a I don't have a PhD I'm not a having baby University for four to six years to get some letters after my name but you know and that's fine the more the media and the attacks happen there more that this is pushing it out into the mainstream so I am I am happy that this is happening and each and every time it does it I sort of have a bit of a bit of a chuckle going you guys are actually making this their the catalyst for this they're the catalyst to get it into mainstream and they're doing the work that I couldn't possibly do by myself so I also understand that they're coming from a place of fear which is completely understandable because Morrible research is coming out and you do it every day there's there's a new study that that backs up what Loren Kinane has talked about one more good good Galvez has talked about what Bob wolf has taught me about what dr. Amy Byers what I'm after here but is talking about Gary Todd's all of these people and I could list off hundreds of these these these beautiful people from around the world the trading people that usually this is a form of a form of one of their tools for creating life-changing change yeah in people they know this works and well they have the results the back Ed's here you know I always loved Tom Dorrance wisdom of crowds talk and if you haven't seen it I think fascinating and I encourage everyone to watch it goes for 40 minutes and he talks about the anointed and he talks about how the wisdom of crowds and with social media these days that if you want to get some information and actually get the truth and it's not that hard to find yeah so I'm happy to be the punching bag at the moment or for this movement some people might say that I'm giving paleo about now but and I never I never engaged with the negativity to really I might just point out a few of their inaccurate accuracies and maybe poke a little bit just to stir the pot just the analogy that I have is and I taught this to my kids is I'll teach them how to serve and I was stationed to jump off the rocks into the ocean when the waves are coming in and when I was doing that with my kids the first time I did it their first instinct when the wave was coming was to turn around and run and and and I said he can never do that and I said what you need to do is plant your feet firmly stand your ground and the wave will come and then it will retreat and then you take another step forward and another wave will come and you you you stand stand firm and confident and and finally they do jump off and you of the ocean if you catch the waves and and I have the same philosophy when it comes to anything negative you know I'm not gonna run away and I'm also know quite a fight but I was very happy to stand my ground because we know this works and then it'll disappear like at the moment it's it's dissipated for a while just keep moving forward keep sharing success story after success story or recipe after recipe and there'll be another wave it has to come and then you just stand tall and hopefully and I guess the proof is in the pudding after our program is selling like hotcakes cookbooks are selling like hotcakes we're getting emails from thousands and thousands of people and they're sharing the success stories do you know how many people I've heard that this worked for apart from the the general detoxing phase over the two to four weeks where they say they might film Norma's yes or they might get a little bit lightheaded or they might feel get a cold or some sort of symptoms come up during that detox phase which we which we talke d about through through the education process anywhere but the amount of people that I've asked or for anybody that this hasn't worked for if they've done it for six to twelve months and they've done it 100% yeah no I believe it I I think you're right though I think you're right you know to bring up the fear factor because these people that are going against you are basically afraid that what they've been teaching for years is wrong and if it's wrong guess what that means that they're probably going to go out of business then people are going to start looking to them for advice or they're going to convert over and start helping people properly but the smart ones are switching over and and the it is society to see but it but I've got a friend who's a GP medical doctor here in Australia he's been using this for fifteen years as one of his tools with conventional medicine to help treat his patients and he's busy because people are sending their friends and their families to see this man I've got dieticians that are registered in Australia under their organisation is attacking but they're standing up and say you know what we're using this because we're actually getting results we're getting better results faster results more sustainable results from the people that we're treating using this as one of our tools and I always say paleo is just one one tool that people could use to increase their health or improve their health and it's it's a it's a wonderful time because this is business melting pot and and there's a massive change happening and it's super excited it's super exciting so you're actually so you're about three years older than me so 441 looks like I'm 38 and looks like we're both family men how many kids do you have to Go's girls okay yeah I have a three-year-old baby girl has your has your motivation changed since you've got kids cuz I know mine has like just I want to I want to spread the good news about paleo like everywhere basically you know and I am I Drive for helping people reach their their goal has never been more than you know and I'm doing it through food just like yourself but has never been more since I've had a child can you talk to us a little bit about that because I see you released a family food book which I'm sure you know the motivations after own family but talk to us a little bit about how maybe your drive has changed and maybe any philosophy changes or sure my oldest daughter was born with a tumor when she was first I have a border she had an operation when she was two weeks old had it removed and her systems been compromised the disease is my second daughter poppy a year and half later it she seems to have a stronger Constitution a stronger immune system and we've had with both girls tested and and very have issues with dairy and also gluten which got us really fascinated about this this this paleo movement and and by adopting this into their lives both of them are thriving especially our firstborn chili is a surname and it keeps us keeps us moving forward and and my passion is to choke itself in the coming generations and we know that more and more children are being born with learning difficulties allergies or and more issues and and I don't think it's normal the rate of the escalation of these is not normal so what what can we do to to to give these kids the best possible chance of reclaiming their health if at all possible and I noticed that every single basically family or a children's cookbook on the market especially in this country is usually sugar filled Derryfield white flour field you know it's it's it's basically it's disgusting it really is you could say that and it's an easy sell because that's what they think children need or want to eat it's disgusting because of what that foods doing to them you know we're bombarding kids at such a young age I mean my daughter's favorite thing you know she loves little pancakes you know she was like you know I want pancakes so I started making you know little pancakes out of you know almond flour coconut flour and egg whites and you know throw a little stevia in there BAM you know you have pancakes and they're fluffy and they're just like the ones that are in the store made by Kellogg's or whoever you know and it's just unfortunate and you know you talked a little bit about the rise and these birth defects and all the health issues that people are having and I really think it's because a majority of it is we have a prescription drug problem that's out of control we have GMOs being saturated all throughout the market I know it's a little bit better in Europe and I don't know how it is in in Australia but I mean it's it's extremely bad here and we you know as a company Julian bakery we do so much sourcing to make sure everything we do is GMO free and I just I feel like it's one of the most important things we can do other than obviously following following like a paleo guidelines of how to eat but tell us a little bit about how GMOs worked over in Australia and is it a real problem well let me rewind a little bit because the children think is so important and that's why we released a book last year called family food it was to put out a paleo inspired book that didn't seem like it was paleo you know what I tried to do was it was reinvent or paleo if I all the family favorites you know from from from toddlers all the way through to teenage years the whole family happy and what was brilliant I mean the most popular recipe and there is butter chicken where we don't use batter we use coconut oil and there's about eight eight or nine different spice is it there or not and I actually contemplated should I put this recipe in in the book or should I take it out because has it got too many spices in there and it's the most popular book and I get photos sent to me from from parents of their two year olds at three year old saying they love the butter chicken and we serve it with cauliflower I said you just see this picture of the kids all the food over their face and the empty bowl and then we took it a step further than we've just released a baby and toddler book called Bobby yum yum and I co-wrote that with two beautiful beautiful dear friends of mine Helen pattern and Charlotte car Helen pattern is a naturopath and she's been working for 15 years in clinic as part of the mine foundation and mine Foundation is is an association on for-profit that is committed to helping families with children with behavioral issues and learning difficulties maybe HD autism dyslexia you name it and it's a brilliant organization and we've taken all the most the concepts from this and put it into the book and also Charlotte care who's who's the co-author and it created by the young yeah she talks about her journey with her own son willow that experienced issues as a youngster and how she used food as one form of medicine to help your little child a little boy reclaim these health and it's a remarkable story so we've we've put that out there as a as a nearly like a handbook or a guide for for parents when they've stopped breastfeeding or when they're going on to solids we always promote breast breast milk is best for as long as possible yeah that but we noticed that there's there's very few books out of the market for for babies and toddlers after weaning that aren't filled with cereals aren't filled with dairy and filled with sugar ease substances and we're very proud of the book and it's available online through iBooks all around the world in 51 different territories and we're releasing it in print later this year which is which is stoked as far as GMOs go we're pretty much like the rest of the world we've had a major law case happening in in Western Australia with a with a farmer that's neighbouring with the GMO I mean similar stuff that's happe ning in the USA and I don't need to repeat what's going on yeah obviously these companies have a lot of money and we just we've seen one sample the dr. oz as well Andy's a dear friend of ours as well and I think people just need to be aware and I think with correct labeling I think then people can make the the choices that they need to make and I know there's a lot of people that they're flying the flag and and really trying to get correct labeling happening all around the world for GMOs and I think if that can happen then at least people can make an informed decision on whether they want to again it all comes down to choice whether they want to include those type of foods in their diet or whether they'd like to eliminate them completely I know which way I see it oh it's just scary because so many they so-called health companies are now inserting what seemed like you know good ingredients like you know you think corn fiber sounds healthy right well what's the corn derived from is a GMO corn you know and there's so many of these unknown factors out there that you know if simple labeling could could resolve it all and it's so sad and it could be so easily fixed because you're right I mean let people choose you know why hide it and at the end of the day it's really just to save a buck because GMO ingredients are much cheaper than the real food ingredients you know grown properly secret cigarettes are always going to be available and itself it's it's a choice if they don't want to do that no Angie you know as we go it's it's there I don't think we'll Redick ate it so let's just make sure that they're labeled properly and then people can make informed decisions and people are going to the farmers markets or organic stores or places like Whole Foods where they can hopefully have the right information then certain people will shop there other people choose I don't I don't have this data anybody's throat I think I think the key is education you know I don't always eat paleo because I travel nine months of the year and I cannot always get grass-fed and wild court and organic but I make the best possible choices with what is what is available but I don't I never beat myself up and talking to you go oh my god you know but I don't want to live in that world either and III don't think people people probably should either but but I think if you have if your foundation is correct and you you're aware and you understand and then 90 95 percent of the time you make the best possible choices that you can I think that you you will hopefully a healthier lifestyle and somebody that just eats whatever they want to without any thought that goes into it well really it's about choices you know because at the end of the day if people are properly educated they can make choices or paleo and make them easily because I don't know about you but now that I'm armed with all this information it's so easy for me you know I mean I could be not that I eat at Subway or in in any of these places but if I had to go to suddenly guess what they have a salad and they have chicken and they have some you know you could probably choose a you know oil and vinegar dressing you know if you had to so I think it's it's sad when people go it's too hard to go clearly because it's not you know it's just it's really about being properly educated and that's what I love about what you're doing so your new movements kind of called the Paleo way and that's what you're doing with Luke who focuses probably more on the fitness and you're doing more of the food which i think is awesome because it's so needed the naturopath I talked to talked to you about before we've also got Trevor Hindi he was a ex seven-time world champion I am man who talks about mind body spirit connection and again what I was talking about before it's a package you know we've got this we got the food or the diet we've also got the movement we've got the science with Norah we've got the I guess the spiritual journey which we have with Trevor and and we've got the natural path or the natural therapist with just heaven and we've also got wonderful Indian from from people all around the world we've got shopping lists and meal plans and exercise routines and and it's a beautiful program and and where we keep evolving it we were just about to release an autoimmune protocol version of it classic gapps version of it as well we're constantly trying to that whether you've got to alex is in america got around the world which makes cooking apparently easier but we're always trying to try to keep evolving this program and keep it really budget friendly for people to be able to adopt because we know that if one person adopts this lifestyle they're going to tell five five or ten of their friends and maybe one or two of them try it out in the next year and then this is a grassroots movement and I understand how how how the ripple effect is going to have and I've always said I believe in 10 to 20 years time this will be considered normal and it will it has to be because the science is going to be irrefutable and I dare say within 5 to 10 years if our government dietary organizations do not adapt to the current research then there will be class-action lawsuits and once that starts happening we're going to see a quite a dramatic shifting there quite amount of dramatic adoption of this and it'll be considered normal III have no doubt about it and and and the thing that we need to talk about with paleo as well which which often gets put aside and the way that we promote paleo and I'll define it for anyone wants to understand what we're promoting you know it's a small amount of well sourced meat you know palm of your hand it's an abundance of beautiful above the ground vegetables preferably it's including some familiar vegetables hopefully daily into your into your diet for good gut bacteria it's about having some bone broth hopefully daily maybe a cup of it again through the gut health and it's about including really good quality facts into your diet whether that's from land or sea animals or from plant plant base and that's it's basically a mint just eliminating any foods that can cause inflammation and as we know the biggest the biggest triggers for people is dairy grains legumes and of course refined sugars and that's it in a nutshell and it doesn't have to be any more difficult to to explain that and because we know how important the gut health is and it's all about repairing our guts so that we can absorb the minerals properly so that so that we so that it's doing its proper job so that the pathways are all working as they bid - it's simple really simple oh I agree I mean I think it really all I mean it starts with proper gut health and by eliminating these inflammatory foods that's your debt starts to be less inflamed and guess what your stomach starts to shrink because there's less inflammation you start in taking more fiber from vegetables you start being cleaned out a little bit more and once again your stomach keeps shrinking you know it's it's just it becomes so easy at a certain point to kind of maintain your ideal weight with the Paleo diet because of the foods are consuming and I think you know it's it's something to be said to really stay away from the diets that are endorsing an overabundance of too much fat which leads to too many calories which can lead to weight gain it's really about moderation you know and not over overdoing any one thing you know and and not too many carbs not too much sugar not too much fat but just eating a well-balanced Paleo diet I mean for me I always explain paleo as no gluten no no grains no dairy and no legumes and that includes like soy and peanuts no no beans if you're gonna have potatoes have modern lamb of sweet potatoes and you know just keep the sugar to e nrollment you know minimum and you're gonna have awesome success one site that I always use I really don't usually endorse sites but a little secret that I have is the site called nutrition data itself com it's a really neat site and you can look up corn or beans or any ingredient that is known to man on this site and it actually tells you the glycemic load the inflammation factors how good that ingredient is for weight loss and it's a great tool for people to affirm what we're saying is true because the ingredients that we use in the Paleo diet are not inflammatory and this once again proves it by showing you the actual nutritional the macros of each and every single ingredient and it's just such a useful tool especially when you're trying to lose weight by knowing what ingredients to to consume and is this one more one piece of evidence and what I'd like to say is always work with a healthy health professional that understands how the body works because what you tapped on there as well as some people with autoimmune issues they need to take another couple of steps they might need to take out night chains we might need to take out nuts we might need to take out eggs from their diet see if any of these are causing inflammation as well which you know these can cause information a lot of pimples so it's it's a journey for people to work out and for them to heal their gaps first and foremost and then potentially reintroduce some of these foods and make that may have caused issues or leaving out all together yeah I mean I I think that there's different templates you know where you have a paleo autoimmune protocol template I think you have paleo template for weight loss I think that there is even a template which I hear is being called pekin which is for paleo vegans that's being introduced and I I would say that is okay believe it or not if you do not feel like you know harming animals is something that's right for you because we both know that the Paleo diet is the best way to eat but although it could just be a life choice where you feel like hey you know what I don't want to hurt any living you know animal and and and I think it's okay to include these sort of people's but to give it its own name you know to not try to to change or alter what paleo is but to just give it its own a my kind of like this whole pekin thing I it's kind of it's kind of fascinating to me it's kind of incorporating what vegans believe in and also following a paleo template because then you really have something for everyone you know because we make all these you know paleo products all the time and all the vegans are like hey what about me you know I still want to eat this way I want to have it in that time from the nation diet but you don't have any products for me I'm like alright well these are the proc products that you can have and we actually started labeling our paleo products paleo and vegan on the front because you know we don't want to exclude anybody and we you know we totally you know understand that you know a Leo isn't for everyone well I think I mean anyone that's vegan or paleo or vegetarian whatever it may be definitely has the same the same philosophy or all or similar philosophies where we want a healthier population we want a healthier planet and we want better treatment of animals and we can all agree on that for sure and then it comes down to the potentially religious beliefs or philosophical beliefs and everyone means entitled to their own opinion and belief system and I never have a becomes the other a personal choice and if that makes you happy then go for it and work out what works best for you and what you're happy with and we have a beautiful life to live on this planet and it's all about connection and education and evolution and and it's been an honor to work with you today yeah it's been a great talking with you everybody can find you at the paleo wacom and I really love what you're doing definitely practicing what you're preaching and thank you so much for spending this time with us it's been great thank you so much all right .
Video Description:
Episode #44 Guest Celebrity Chef Pete Evans interviewed by show host Heath Squier. Pete Evans is Captivating in this 50 min interviewh Pete provides an in depth information about Paleo and how he has cooked for celebrities around the world teaching them how to achieve optimal health through Paleo. Pete Evans discusses all about recent controversial subjects happening in Australian news. Pete also talks about the launch of his new company The Paleo Way and how people around the world rid themselves of inflammation and extra weight. Pete Evans shares his secrets to making Paleo easy and how it provides ongoing energy for your body throughout the day. Pete Evans shares his concerns of how many recipe books over saturate their recipes with too much sugar causing people to gain weight. Pete’s approach to Paleo is one of proper diet, exercise and mental health. Hear how Pete Evan started it all and how he runs a business called “The Paleo Way” which offer detailed plans to help turn around peoples health from weight loss to auto immune issues: http://www.thepaleoway.com We also talk about the controversial subjects of how many in the nutritional field and new media have attached Pete Evans for offering healthy recipes for kids. "The Primal Show CEO Of Julian Bakery, Inc. Heath Squier” Check out Celebrity Chef Pete Evans at: http://www.peteevans.com http://www.thepaleoway.com Heath Squier's Exercise & Diet Plan: http://www.PaleoInc.com/Diet Heath Squier’s Links: Online "Real Paleo Food Store" http://www.JulianBakery.com/Paleo Check out Heath Squier's complete diet here: http://www.PaleoInc.com/Diet Heath Squier: heath@theprimalshow.com http://www.twitter.com/heathsquier Visit our sites: http://www.julianbakery.com http://www.twitter.com/theprimalshow The Primal Show Site: http://www.ThePrimalShow.com Facebook http://www.facebook.com/theprimalshow Google+ https://plus.google.com/+theprimalshow
These are 5 tips that are DIFFERENT THAN MOST on how I save money while eating a Paleo (or AIP) style diet. It doesn't have to break the bank and you can still get better and feel fantastic!
To see how to make the freezer meals -- https://youtu.be/hJKJuY4Zn8g
The Steak Bowl recipe (Paleo, Whole30, AIP) -- https://thrivingonpaleo.com/steak-bowl-paleo-whole30-aip/
The Green Goddess bowl recipe (Paleo, Whole30, AIP)-- https://thrivingonpaleo.com/green-goddess-bowl-paleo-whole30-aip/
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.
