Thanks so much for bearing with me while I announce thing-after-thing-after-thing lately. Between my Reset and Restore program (an awesome program designed to lead you into the holiday season. Why not start with a good backbone of 2 weeks of supported healthy, unprocessed, vegan, gluten, and refined sugar free eating?!), leading the new Oakland No Meat Athlete Run Club, and the five course dinner I am co-hosting, I find that even *I* am confused about all the things I say I’ve got going on.
I’ve got a lot of ideas, what can I say?!
Here’s the most important announcement of all, though:
THE SUPERTASTY ANTI-INFLAMMATORY E-BOOK IS HERE!
here’s a sneak peak:
Zucchini Noodles with Coconut Ginger Sauce
Banana Jalapeno Smoothie
Grilled blueberry bok choy salad
After many weeks of working on this book, it is finally an actual thing you can buy in the world!
As you may have guessed, this book is focused on anti-inflammatory foods. It has six chapters: ginger, turmeric, chillies, berries, walnuts/almonds and greens. Each chapter includes a breakfast, lunch, dinner, snack, and dessert recipe featuring the section’s ingredient. All recipes are totally unpublished, and created by me and Melissa of TastyMakes.
There’s a lot of love in this little dude, and I totally hope you buy it so you can make our recipes and tell me what you think.
I made this milk for myself during a stretch of particularly terrible IBS symptoms. My stomach was extremely bloated and distended, I had incessant gas, I was starting to feel less and less like going out with friends, because I felt basically terrible. Ahhhh, Irritable Bowel Syndrome. When you are bad, you truly know how to fuck up a life.
Anyway. This recipe is super simple, and very soothing. Pecans are a low FODMAP nut, which might be helpful for some, and the ginger and other spices are deeply soothing. I drank big cups of this on the regular, and within a few days, the pain in my gut had chilled. Now at the first sign of discomfort I make this milk, and 9 times out of 10, it helps.
|Gingered pecan milk|| |
- 1 cup pecans, soaked overnight (the longer you soak, the creamier the nutmilk. Just don't go over 24 hours, or it starts to get weird)
- 4 cups water
- 1 date, pitted
- 2-4 Tablespoons grated ginger. I would say the more, the better.
- 1 Teaspoon cinnamon
- ¼ Teaspoon cardamom
- 1 pinch of sea salt
- 1 pinch of dried turmeric
- Place all ingredients in a high speed blender, and whiz on high until creamy
- Strain through a nut bag for a smooth milk (recommended for those with big time gut pain), or leave chunky for a more milk-shakey experience.