Autumn has at least a little pull on all of us. Despite the fact that winter is coming in fast, we relish the slight chill after summer’s heat, the boots, sweaters and scarves, crisp golden leaves, and let’s be honest – the pumpkin spice lattes, chai teas, and all the spicy foods! Combining school and work this year, I found myself drawn back to coffee. However, the damp bitterness made me feel congested, heavy and achy. What could I do to make my morning cuppa a little easier on my system? Enter Autumn Spiced Coffee. Read more
Spring is a time of renewal, and Mother Nature has provided everything we need to shed Winter’s layers and open ourselves up to sunshine and increased activity. Perhaps ironically, autoimmune flares often happen during seasonal transitions such as this, so it is helpful to have transitional plants and tools on hand to help us move through these setbacks and heal again. Read more
Sweet Potato Toast is gaining traction as a fun foodie trend that is inspiring the masses. A quick Google or Pinterest search brings up hundreds of tasty topping variations – try here and here for everyday delicious toppings ideas, here and here for AIP/Paleo toppings, and here for a tasty looking Vegan topping option to get you drooling – ahem, I mean started! Read more
These cool, rainy, autumn days are getting shorter and shorter. Therefore, they feel more and more like cookie days. Right?
These colourful root veggie cookies developed by my dear friend Hayley of I Eat Real Food practically scream cozy, comforting and nourishing, while also bringing a good dose of sunshine with their bright colours. They are the perfect fall treat, especially for those of us who are healing illnesses and allergies. She has even written about cookie energetics! These bright bites are flourless and sugar-free – sweetened only by those adrenal-assisting, craving-satisfying, nutrient dense root veggies. They are potentially the “healthiest” cookies alive, and are so tasty! Read more
I love basil. It has an absolutely gorgeous aroma due to being very high in volatile oils. It is anti-inflammatory, anti-bacterial, is incredibly high in vitamin K1, and quite decent in vitamins A, C, and manganese. It is possibly my favourite herb to eat fresh, which means I am making a lot of pesto lately! Pesto is also a great way to use up pretty much any greens that might languish in your fridge otherwise. I definitely have trouble eating enough veggies in general (not to mention hydrating enough…), so I am quite happy to be able to add pesto to pretty much any AIP dinner to up my nutrient quota. This single small jar of pesto was made from two large bunches of basil and most of a rather generous bunch of kale (I had to pulse it a few times just to fit it all into my food processor!), so you can see how just a couple spoonfuls of pesto is like adding a whole serving or two of veg. And, because it’s been broken down a bit already, pesto is easier to digest than a raw salad – bonus! Read more