Hey, people! Here’s a link to get your awesome bonus of 4 terrific Autoimmune Paleo Cookbooks: 1. 85 Amazing AIP Breakfast Recipes by Eileen Laird. As I’m sure you know if you’ve been following AIP, breakfast can be really challenging. Well, 85 ways to make breakfast more enjoyable. 2. The AIP Cajun Cookbook by Tara Perillo. Lots of yummy Cajun recipes to spice up your life! 3. The Autoimmune Paleo Cookbook by Mickey Trescott. This is the one that started […]
Hey, people! This week we’re going to break down a key element of healing your Hashimoto’s: healing the gut. The more I work with people with Hashimoto’s, the more I realize that the gut is ground zero for autoimmunity. First of all, what is it and how does it lead to autoimmune disease? What is Leaky Gut? Consider, for a moment, your digestive tract as a party: it’s all the rage, lots of action, bacteria taking care of business, […]
The Autoimmune Paleo diet is a very effective foundation for healing many autoimmune diseases. And Hashimoto’s is no exception. Without fail, everyone we have shared it with has had some measure of success as long as they have committed to the diet 100%. It’s really effective in reducing inflammation and allowing the body to heal. The biggest obstacle seems to be making the transition and, for some, getting used to a new way of eating. The Good News Do you […]
Chicken Liver Pate (velvety smooth) This is my family recipe using only liver instead of meat & liver combination. The result is a velvety smooth pate which melts in your mouth. Spread on cucumber slices, celery or other veggies for a quick and filling midday protein-rich snack. Or have it for breakfast, as we used to have it in Russia, on buttered toast with a generous amount of pate while sipping on sweet green or black tea. Liver contains more […]
Bison Burgers with Onions & Capers July 4th is just a couple weeks away, so fire up your BBQ with this quick, easy and delicious Autoimmune-Paleo friendly burger recipe. We get ground bison at our local Costco and there are also plenty of online sources for getting organic, sustainable bison meat. If it’s too much of a hassle, just substitute bison in this recipe with ground beef, turkey or chicken. 1 lb ground bison meat 1 Tbsp capers, drained ½ […]
Arugula & Radish Salad For the first time, in March, this year I decided to try my hand at gardening and see how and where it goes (check out my 5 cents on how to make your own seed starting mix and other garden posts in Garden section). To my surprise, and Marc’s too, the radishes I planted in March turned out ridiculously good in April. They were crunchy, not overly spicy and had just the right amount of moisture. […]
Fried Plantains First time I tried plantains was at Café Brasil in Venice about 10 years ago with my two best friends and talented acupuncturists Liz Kraut and Jessica Chen. Sweet tasting and versatile, fried plantains complement dishes such as fish and steak but also hold a dessert spot all on its own…a la mode preferred, of course. Plantains are a food staple in Central America, parts of South America, Caribbean Islands, and in West and Central Africa. They are […]
When life gives you lemons, make colorful berry lemonade! You can make this recipe fresh or what I like to do is triple the recipe and prepare the base (berries, lemon, and maple syrup) ahead of time. The berry base is very convenient since all you have to do is just add water and voila, instant homemade lemonade! Just measure out 1 cup of base into a pitcher, add 7 cups water, stir to combine and serve. Base will keep […]
Easy Split Pea Soup As a child growing up in Soviet Russia, I got to eat a lot of this soup, especially in cold winter months. Bazaars, a Russian version of a farmer’s market, were a source of produce. They remained closed until summer and regular stores barely carried bread and a few canned goods let alone fresh produce. My family had to prepare for winter by growing and storing fruit and veggies to last through the winter. Potatoes to […]
Most people don’t give nasturtiums a second look. They’re sometimes regarded as wild flowers or weeds, as they reseed easily and will grow absolutely anywhere with the least amount of maintenance.
Historically, nasturtiums (Tropaeolum majus) are considered vegetables, originally cultivated in Peru. The leaves and flowers contain high amounts of mustard oils, which give them a pungent, peppery flavor and are released when the plant is crushed or chewed, reminiscent of spicy mustard and horseradish since the same oils are found in these plants.
Mustard oils have active antibacterial, antiviral, and antifungal properties, making nasturtiums a natural remedy for everything from skin infections to cold and flu. The leaves are also rich in iron and vitamin C. Red and orange flowers contain beta carotene, manganese and polyphenols which make them highly antioxidant and cardio protective (keep heart, arteries and veins healthy). These properties make nasturtium valuable in lowering bad cholesterol and blood pressure as well as keeping blood circulating. Just make a simple (yet beautiful) salad with the leaves and flowers or try this pesto recipe to gain the many health benefits of this much underrated plant! It is a real treat to have homegrown, homemade pesto when it’s not basil season!
Note: As a warning, do NOT take this plant internally if you are, or may possibly, be pregnant; it can bring on premature labor or bleeding due to its blood moving nature.
Makes 1 ½ cups
2 cups packed nasturtium leaves & flowers, tightly packed
½ cup coconut cream
¼ cups olive oil
3 cloves garlic
1 lemon, juiced
pinch of salt
Pick a basket full of fresh, healthy leaves and flowers without any blemishes. If your plants aren’t blooming yet, using only the leaves is perfectly fine too.
Thoroughly wash and dry the leaves and flowers.
Add the leaves, flowers, garlic, coconut cream, olive oil, lemon juice and salt to a blender or food processor.
Blend all the ingredients until the mixture is smooth.
The bright green color is art in a jar!
Ladle the pesto into small jars, refrigerate, and enjoy! It should keep for up to 2-3 weeks in refrigerator or for several months in the freezer.