Dealing with allergies and, to a lesser extent, intolerances can be a tricky thing. Everyone seems to be going gluten-free by choice but for many, like those suffering from Coeliac disease, it’s more about a lifestyle change required to maintain good health.
And so, when it comes to the recipes I create, I give you options – so that you can adapt them to what suits YOU best. In all of it? I encourage you to find the foods that are best for your body, without breaking the bank or complicating things.
In my book, The Wholesome Cook, I talk A LOT about bioindividuality or eating the best food for your body because we are different and no single diet fits everyone the same. Indeed, I used to suffer from quite a few IBS symptoms when eating certain foods but I have been able to take them out of my diet or enjoy them more mindfully on occasion.
I’ve recently also started taking digestive enzymes and it’s made the world of difference (more on that in The Wholesome Cook Shopping List which is the updated version of the one in the book and is FREE for anyone who has purchased or purchases The Wholesome Cook print book). The 21-day elimination meal plan ans instructions on how to go about it is also included in the book for reference.
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Underpinning the information and 170+ recipes in my cookbooks is the idea of bioindividuality – the notion that we are all different and no single diet fits everyone the same. And so all recipes are or can be made gluten-free, many can be made dairy-free, Paleo, vegetarian, vegan and low FODMAP. It also focuses on reducing sugar in our everyday life, or using unrefined sugar varierties where possible as well, without giving up balance and the occasional indulgence.