Recipes

Cauliflower pizza crust and toppings recipe (gluten-free, grain-free, nut-free, low to medium oxalate, Paleo/keto)

July 19, 2024 By Trudy Scott Leave a Comment

Today I’m sharing a really delicious cauliflower pizza crust recipe from Megan Gilmore of Detoxinista (the pizza crust recipe is unchanged and perfect just the way it is), my variations on toppings and some additional information on oxalates.

I do acknowledge, as far as pizza goes, my toppings are rather unconventional but I’ve never really been a big pizza lover (there, I said it!) But I do love cauliflower – it’s my favorite veggie – and I was excited when my sister told me about this recipe and then made it especially for me when I visited her and her family in Hawaii recently! Aren’t I spoiled?!

The fact that the cauliflower pizza crust is low oxalate makes a huge difference: the only ingredients are cauliflower, goats cheese and an egg. I’ve seen other cauliflower pizza crust recipes that include a nut flour such as almond flour. That would be a no-no for me and someone with dietary oxalate issues because almonds are high oxalate.

My topping included: a light smearing of tomato sauce, chunks of chicken (left-overs from the night before), a few halves of tinned artichoke and a few halved olives. I added all this to the prepared cauliflower pizza crust and heated it for 10 minutes.

Once it came out of the oven I loaded it up with freshly cut avocado, pieces of fresh basil and chunks of mozzarella cheese. I don’t like melted cheese and have a hard time digesting it so I prefer to add it afterwards. I think I’ll try feta cheese next time for a change.

I personally have dietary oxalate issues but right now I am doing well with a little tomato sauce, a few artichokes, a few olives and some fresh basil (as long as that is all I’m consuming that day in the way of medium oxalate foods). It’s best to figure out your own needs based on your oxalate issues and what you know you can tolerate.

Read on below for the link to the cauliflower pizza crust recipe and more about dietary oxalates.

The cauliflower pizza crust recipe from detoxinista

Here is the recipe for the perfect cauliflower pizza crust from Megan Gilmore. I have permission to only share the ingredients: cauliflower, egg, goats cheese, oregano, salt, and a pinch of black pepper, and photos from the site but you need to go to her site for the recipe instructions. It’s well worth it to see how it looks at the various stages. I’ve included a few of Megan’s images below.

I will add that my sister doesn’t have a food processor and just cooked the chopped cauliflower and then used a stick blender to get it looking like this.

(Images used with permission from detoxinista https://detoxinista.com/the-secret-to-perfect-cauliflower-pizza-crust/)

Once you add the egg and goat cheese it will have a texture and consistency like this. This is done after you have squeezed the liquid out of the cooked cauliflower – a crucial step for a firm and crunchy pizza crust.

cauliflower recipe — (Images used with permission from detoxinista)

Check out Megan’s site for other useful images, especially to see what the cooked crust looks like. One tip from my sister: once the crust is golden and crisp, flip it over and cook it another 10 minutes.

You’ll see there are also some variations with no goat cheese and no egg. If you try either of these please do share how they turned out.

Enjoying family, nature and a cauliflower crust pizza

After a gorgeous evening with my sister and brother (they were camera-shy!) at Kona on the Big Island, we got back home and ate delicious pizza on this home-made cauliflower pizza crust!

It was all prepared in advance – the crust and all the toppings – so we just put it all together based on our own likes and munched away. And boy did I rave about it – so much so that I said “hey take photos of me eating my pizza and I’ll share my my community”

As you can see it’s a pretty firm crust and holds up well with all the toppings I added to mine. And yes my shirt matches the pizza topping – unintentional but still fun!

It’s also really nice to eat something crunchy with a pizza-crust-like texture. If you’re gluten-free and grain-free I’m sure you can relate! And it tastes lovely.

Of course you can make it with conventional pizza toppings too. And I think you could use the pizza crust as crackers too. I plan to make a double batch and try this and freeze them.

Dietary oxalates and the problems they can cause

This blog post is a helpful one to start with if you’re new to dietary oxalates and the issues they can cause – Oxalate crystal disease, dietary oxalates and pain: the research & questions.

These are the common medium-oxalate and high-oxalate foods that many folks have problems with: nuts, nut-butters and nut-flour (especially baking with almond flour and something to watch when eating Paleo or GAPS), wheat, chocolate, kiwi fruit (very high – see the raphides image on the above blog), star fruit (also very high), beets, potatoes, sweet potatoes, legumes, raspberries, spinach and soy.

In the above blog post, I share an overview of oxalates, my pain issues with dietary oxalates (severe foot pain and eye pain), and deeper dive into the condition called oxalate crystal disease (with some of my insights and questions).

The big take-aways are that calcium oxalate crystals are sharp and can cause far reaching harm beyond pain – such as unresolved anxious feelings, thyroid issues, neurological symptoms, eye issues, hearing loss, bladder issues, headaches, fatigue, sleep issues, restless legs, autism symptoms and more. You can have issues with dietary oxalates and not have kidney disease/kidney stones, although there is very little research supporting the latter.

I’m finding dietary oxalate issues to be underappreciated especially in menopausal women when symptoms can show up and be more severe. And there is a strong connection with gallbladder issues and problems with fat digestion, which becomes more of an issue in perimenopause and beyond.

You can click on this link to read other blog posts on the topic of oxalates.

A resource if you are looking for a nutritional approach

If you are looking for a nutritional approach for your anxious feelings, mood issues, sleep problems and overall health issues, my book, The Antianxiety Food Solution – How the Foods You Eat Can Help You Calm Your Anxious Mind, Improve Your Mood, and End Cravings, is a great foundation. Be sure to share it with the practitioner/health team you or your loved one is working with.

If diet isn’t enough, there are entire chapters on the amino acids, gut health, blood sugar control and pyroluria. I don’t cover oxalates because I only became aware of them after my book was published (but I’ve published much on the blog since then – simply search this blog for other articles on the topic).

If, after reading this blog and my book, you don’t feel comfortable figuring things out on your own (i.e. doing the amino acids symptoms questionnaire and respective amino acids trials), a good place to get help is the GABA QuickStart Program (if you have low GABA symptoms too). This is a paid online/virtual group program where you get my guidance and community support.

If you are a practitioner, join us in The Balancing Neurotransmitters: the Fundamentals program. This is also a paid online/virtual program with an opportunity to interact with me and other practitioners who are also using the amino acids.

I’d love to hear if you try this recipe and enjoy it (and what modifications you made).

Do you like cauliflower and what is your favorite way to enjoy it?

Feel free to share and ask your questions below.

Chunky Coconut Cauliflower Rice Recipe (low oxalate, Paleo/keto, low carb) and loaded with glucosinolates

November 10, 2023 By Trudy Scott Leave a Comment

coconut cauliflower rice

I love cauliflower any which way – like steamed with butter or roasted in coconut oil – and I’m always looking for new ideas to enjoy this healthy, yummy and very versatile cruciferous vegetable. I also like to modify recipes to my own liking and this recipe is a version of a new favorite of mine. You’ll notice it’s quite chunky and not overcooked so it ends up being a little crunchy. The flavors are mild so you can actually taste the cauliflower.

I do love that this is low oxalate, Paleo/keto and low carb, and loaded with glucosinolates. I share more on all this below.

Chunky Coconut Cauliflower Rice Recipe

Ingredients

1 organic cauliflower, chopped into chunks and then fed through a food processor using a blade that results in chunky pieces
3-4 Tablespoons coconut oil
2 Tablespoons dried garlic flakes
Half a bunch of fresh cilantro, chopped finely (with the stalks)
Half a cup of full fat coconut milk

Method

Heat the coconut oil in a frying pan on medium heat, add the chunkily chopped cauliflower and garlic flakes. Stir to coat with the coconut oil and continue stirring to cook lightly – for about 6 minutes. Add the finely chopped fresh cilantro and stir to mix it all into the cauliflower. Add the coconut milk and continue to cook for another 2-3 minutes. Serve and enjoy!

Other flavor options could include onion, curry powder or other favorite spices. I like to keep mine simple and add sea salt when it’s served because I love the taste of cauliflower and don’t want to overpower it.

coconut cauliflower rice — I like to use chunky pieces of cauliflower.

This recipe is low oxalate, low carb and satiating

Cauliflower is low oxalate with about 1/10 the oxalates of mashed potato and sweet potato so it’s a great replacement. (If you’re new to oxalates, click on this link to read other blog posts on the topic – and learn how they may contribute to sharp pain, bladder issues, anxiety, vulvodynia and more.)

It’s less of a blood sugar hit and lower calories if you are eating low carb or Paleo or keto. You can read some anxiety and depression success with Paleo and grain free diets here.

It’s also a great way to get your children or husbands or other loved ones to really enjoy cauliflower and come back for seconds when steamed or roasted cauliflower doesn’t grab them.

Because of the coconut oil and coconut milk it’s creamy and tasty and these healthy fats make it very satiating too

This recipe also looks great and can be served at Thanksgiving, Christmas and other special meals. It can be cooked in advance and then heated up as needed and served right from the pan. It’s also delicious the next day, heated up again and also served cold.

Benefits of glucosinolates from cruciferous vegetables

As well as a delicious low oxalate/low carb side order, cauliflower, a cruciferous vegetable, also provides a source of glucosinolates:

As outlined in this paper, Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence

An increasing body of evidence highlights the strong potential for a diet rich in fruit and vegetables to delay, and often prevent, the onset of chronic diseases, including cardiometabolic, neurological, and musculoskeletal conditions, and certain cancers.

A possible protective component, glucosinolates, which are phytochemicals found almost exclusively in cruciferous vegetables, have been identified from preclinical and clinical studies.

Current research suggests that glucosinolates (and isothiocyanates) act via several mechanisms, ultimately exhibiting anti-inflammatory, antioxidant, and chemo-protective effects. This review summarizes the current knowledge surrounding cruciferous vegetables and their glucosinolates in relation to the specified health conditions.

This image from the above paper provides a great visual. As you can see, there are documented improvements for anxiety and depression, as well as neuroprotection and so much more. I encourage you to read the whole paper (and enjoy more cauliflower).

glucosinolate — (from: Glucosinolates From Cruciferous Vegetables and Their Potential Role in Chronic Disease: Investigating the Preclinical and Clinical Evidence)

A resource if you are looking for a nutritional approach

If you are looking for a nutritional approach for your anxiety, mood issues, insomnia and overall health issues, my book, The Antianxiety Food Solution – How the Foods You Eat Can Help You Calm Your Anxious Mind, Improve Your Mood, and End Cravings, is a great foundation. Be sure to share it with the practitioner/health team you or your loved one is working with.

If nutrition isn’t enough, there are entire chapters on the amino acids, gut health, blood sugar and pyroluria. I don’t cover oxalates (but do search this blog for other articles on the topic) or mention glucosinolates in my book.

I’d love to hear if you try this recipe and enjoy it (and what modifications you made).

Do you like cauliflower and what is your favorite way to enjoy it?

Feel free to share and ask your questions below.

Gingerbread Coconut Muffins (a gluten-free/low oxalate recipe)

July 28, 2023 By Trudy Scott 12 Comments

If you have gluten sensitivity or celiac disease and/or dietary oxalate issues (pain, anxiety, insomnia, restless legs, hearing loss, eye issues, unresolved thyroid issues, bladder issues and more) and yet really miss the occasional muffin this Gingerbread Coconut Muffins recipe is a delicious gluten-free and low oxalate option. I see way too many so-called healthy gluten-free recipes using almond flour. This is concerning given that almonds are high in oxalates. Keep in mind that wheat is also high oxalate.

I’m finding dietary oxalate issues to be underappreciated especially in menopausal women when symptoms can show up and be more severe. If you’re new to the dietary oxalate issues you can read more below.

I have also found that using almond flour and other nut flours in baking affects your zinc/copper balance, increasing copper and hence causing more anxiety and even panic attacks.

If you don’t have dietary oxalate issues, you can certainly enjoy this recipe too. But watch the overindulging and binge-eating (more on that and using amino acids below).

Gingerbread Coconut Muffins (a low oxalate recipe)

Ingredients

6 eggs
1/3 cup melted butter
1/4 teaspoon salt
1/2 cup molasses
1/2 cup coconut sugar
2-3 teaspoons ginger powder (or liquid ginger extract)
3/4 cup sifted coconut flour
1 tablespoon ground flax seeds

Method

Melt the butter over low heat and add the coconut sugar and molasses. Once it’s cooled add the eggs and mix well. Stir in the coconut flour, salt, ground flax seeds and ginger powder.

Spoon the mixture into two greased mini muffin pans. Bake at 400 degrees F/ 205 degrees C for 12 – 14 minutes. The muffins will rise nicely and will start to turn dark brown. Remove and cool on a cooking rack. Makes 24 mini muffins.

Eat warm or when cooled. Serve with butter and/or cream and/or coconut butter. For a little added sweetness a small amount of raw honey can be spread on a muffin too.

My adaptation from a gingerbread cookies recipe

I adapted this recipe from a Gingerbread Cookies recipe in Cooking with Coconut Flour by Bruce Fife ND. I pretty much always do this when I cook – adapt recipes to my needs and likes – and always reduce the sugar. In this instance, I halved the sugar and used coconut sugar instead.

I also increased the ginger because I love all things ginger. I upped it from 1 teaspoon ground ginger to 2 teaspoons and will actually try 3 teaspoons next time I make them. Ginger can be an issue if you have oxalate issues so you’d want to see how much you can tolerate – so far so good for me. If you do have issues with ground ginger you could always use a liquid ginger extract which is low oxalate.

I omitted the cinnamon and cloves to emphasize the ginger taste. I also added ground flax seeds for added fiber.

I decided to cook them in mini muffin pans instead of making cookies on a baking tray but you could always try this option. Use the same temperature and cooking time per the original recipe.

The blackstrap molasses makes them so flavorful too and takes me back to my childhood. Molasses is nutrient dense too, providing calcium, magnesium, potassium, manganese, iron, vitamin B6, and selenium. Just be sure to use molasses made from sugar cane and not sugar beets (which are high in oxalates).

They were surprisingly soft and moist and eating them with butter and/or cream made them even more delicious. I always like to include some healthy fats. If dairy isn’t tolerated, coconut cream could be substituted. I suspect coconut oil could be substituted for the melted butter but have not tried this yet.

Here is Cooking with Coconut Flour by Bruce Fife ND. You can find it on Amazon here (my link). I’ve baked a number of recipes from this book and I’m impressed. I really appreciate that it’s all coconut flour recipes with no almond flour or other gluten-free flours used.

If you do battle with sugar cravings and binge eating – use amino acids

It’s ideal to keep baked goods – especially the ones shown on the cover of this book – to a minimum. But for an occasional treat this recipe book is excellent.

If you do battle with sugar cravings and binge eating, don’t forget how useful the amino acids are for stopping your cravings with no willpower and no feelings of deprivation. You can learn more about this here: The individual amino acids glutamine, GABA, tryptophan (or 5-HTP), DPA and tyrosine are powerful for eliminating sugar cravings, often within 5 minutes.

I discuss cravings/emotional eating and how to use amino acids in my book, The Antianxiety Food Solution – How the Foods You Eat Can Help You Calm Your Anxious Mind, Improve Your Mood and End Cravings. More here. I also cover how low blood sugar can lead to both anxiety and cravings and how to prevent this by use glutamine and eating for blood sugar stability.

If you’re new to dietary oxalates as a possible health issue

This blog post is a helpful one to start with if you’re new to dietary oxalates and the issues they can cause: Oxalate crystal disease, dietary oxalates and pain: the research & questions

The big take-aways are that calcium oxalate crystals are sharp and can cause far reaching harm beyond pain – such as unresolved anxiety, thyroid issues, neurological symptoms, eye issues, hearing loss, bladder issues, headaches, fatigue, insomnia, restless legs, autism symptoms and more. You can have issues with dietary oxalates and not have kidney disease/kidney stones, although there is very little research supporting the latter.

You may find these oxalate blogs helpful too:

What dietary oxalates issues have you experienced and has a low oxalate diet helped you?

If you have dietary oxalates issues can you handle ginger?

Do let us know if you make this recipe and enjoy it.

Feel free to share a favorite recipe of something you’ve adapted to be low or even medium oxalate.

If you have questions and feedback please share them here too.

Coconut Macaroon Mini Muffin recipe (low oxalate)

January 20, 2023 By Trudy Scott 18 Comments

If you have dietary oxalate issues (pain, anxiety, insomnia, restless legs, hearing loss, eye issues, unresolved thyroid issues, bladder issues and more) and yet really miss the occasional muffin this Coconut Macaroon Mini Muffin recipe is a delicious low oxalate option. I see way too many so-called healthy gluten-free recipes that use almond flour and it’s concerning given that almonds are high oxalate foods. If you’re new to the dietary oxalate issues you can read more about this below. I’m finding it to be underappreciated as an issue especially in menopausal women when symptoms seem to be more severe in susceptible individuals. I have also found that using almond flour in baking affects your zinc/copper balance, increasing copper and hence causing more anxiety and even panic attacks.

If you don’t have dietary oxalate issues, you can certainly enjoy this recipe too. The addition of flaked coconut does make it similar to macaroons.

Coconut Macaroon Mini Muffin recipe (a low oxalate option)

Ingredients

1/2 cup melted butter
1/2 cup coconut sugar
4 eggs
1/2 teaspoon vanilla
1/2 cup sifted coconut flour
2 cups coconut flakes

Method

Melt the butter over low heat and add the coconut sugar. Once it’s cooled add the eggs and vanilla. Stir in the coconut flour and coconut flakes.

Spoon the mixture into a greased mini muffin pan. Bake at 375 degrees F/ 190 degrees C for 18 – 20 minutes. The muffins don’t rise at all but will start to turn golden brown. Remove and cool on a cooking rack. Makes 12 mini muffins.

Eat warm or when cooled. Serve with butter and/or cream and/or coconut butter. For a little added sweetness a small amount of raw honey can be spread on a muffin too.

I adapted this recipe from the Coconut Butter Cookies recipe in “Cooking with Coconut Flour” by Bruce Fife ND. I pretty much always do this when I cook – adapt recipes to my needs and likes – and always reduce the sugar. In this instance, I halved the sugar and used coconut sugar.

The original recipe does have a reduced sugar option suggesting using ½ cup of sugar and adding ¼ teaspoon stevia. I’d find this too sweet.

I decided to cook them in mini muffin pans instead of making cookies on a baking tray but you could always try this option. Use the same temperature and cooking time per the original recipe.

They were a little dry (next time I’ll use a little extra butter in the recipe) but eating them with butter and/or cream made them delicious. I tried both – I always like to include some healthy fats. If dairy isn’t tolerated, coconut cream could be substituted. I suspect coconut oil could be substituted for the melted butter but have not tried it.

Here is “Cooking with Coconut Flour” by Bruce Fife ND. You can find it on Amazon here (my link). I’ve baked a number of recipes from this book and I’m impressed. I really appreciate that it’s all coconut flour recipes with no almond flour or other gluten-free flours used.

It’s ideal to keep baked goods – especially the ones shown on the cover of this book – to a minimum. But for an occasional treat this recipe book is excellent.

If you’re new to dietary oxalates as a possible issue

This blog post is a helpful one to start with if you’re new to dietary oxalates and the issues they can cause: Oxalate crystal disease, dietary oxalates and pain: the research & questions

You may find these oxalate blogs helpful too:

What dietary oxalates issues have you experienced and has a low oxalate diet helped you?

Do let us know if you make this recipe and enjoy it.

Feel free to share a favorite recipe of something you’ve adapted to be low or even medium oxalate.

If you have questions and feedback please share them here too.

Butternut Bake recipe (a low oxalate alternative to Potato Bake)

November 4, 2022 By Trudy Scott 13 Comments

Do you have dietary oxalate issues (pain, anxiety, insomnia, restless legs, hearing loss, eye issues, unresolved thyroid issues, bladder issues and more) and yet really miss potatoes and even sweet potatoes, both of which are very high oxalate?

I modified a family favorite recipe called Potato Bake (from Pips and my sister) to be a low oxalate option called Butternut Bake.

If you’re new to the dietary oxalate issues you can read more about this below. I’m finding it to be underappreciated as an issue especially in menopausal women when symptoms seems to be more severe in susceptible individuals.

And if you don’t have dietary oxalate issues, you can certainly enjoy this recipe too.

Butternut Bake Recipe (a low oxalate alternative to potato bake)

Ingredients

1 large butternut peeled and sliced thinly
2 cups homemade stock (beef or chicken)
1 cup creme fraiche (or sour cream)
1 teaspoon butter
1 onion (grated)
6 large garlic cloves (grated or crushed in a garlic press)
Salt and pepper

Method

Peel the butternut and slice thinly (½ inch or 1 ¼ cm).

Butter a casserole dish (9×9 inches or 23 x 23 cm) and layer half the butternut slices in the dish.

Sprinkle with salt and pepper, and the grated onion and garlic – spreading it all evenly.

Layer the remaining butternut slices on top.

Bring the creme fraiche to boil and pour in the stock, boil for another minute.

Pour over the butternut.

Bake 180 deg C/350 deg F for 1.5 hours until the liquid has been absorbed by the butternut and the top is golden brown.

Enjoy as a side dish with a serving of quality/organic animal protein like grass-fed beef/lamb or pastured chicken or wild fish and some non-starchy low oxalate veggies such as cauliflower, zucchini or asparagus.

Options

I have not tried it with coconut milk but I’m sure this could be substituted for the creme fraiche.

Low oxalate spices that could be experimented with include: chives, cilantro, basil, lemongrass, parsley, rosemary, ginger and sage.

If you know you don’t have dietary oxalate issues and decide to use potatoes instead, they do need to be cooked in the stock for 10 minutes before layering in the casserole dish. The original recipe calls for 3 large potatoes, sliced.

Some pictures to help as you make this butternut bake

The top image shows the first layer of sliced butternut with grated onion and garlic. And the image below shows the second layer of butternut.

I was very pleased to find some very nice organic creme fraiche which has no added thickeners. The other image below shows the creme fraiche after it’s been boiled in the stock.

The next image shows what the layers of butternut and garlic/onion looks like covered with the creme fraiche/stock mixture i.e. it looks like it may be too much liquid but it really isn’t.

The bottom two images show what it looks like when the Butternut Bake is ready and comes out the oven, and then when it’s been served as a starter or side dish. There is a small amount of thick sauce.

Why consider dietary oxalates as a possible issue?

This blog post is a good one to start with if you’re new to dietary oxalates and the issues they can cause: Oxalate crystal disease, dietary oxalates and pain: the research & questions

These are the common medium-oxalate and high-oxalate foods that many folks have problems with: nuts, nut-butters and nut-flour (something to watch when eating Paleo or GAPS), wheat, chocolate, kiwi fruit (very high – see the raphides image on the above blog), star fruit (also very high), beets, potatoes, sweet potatoes, legumes, raspberries, spinach and soy.

The big take-aways are that calcium oxalate crystals are sharp and can cause far reaching harm beyond pain – such as unresolved anxiety, thyroid issues, neurological symptoms, eye issues, hearing loss, bladder issues, headaches, fatigue, insomnia, restless legs, autism symptoms and more; and you can have issues with dietary oxalates and not have kidney disease/kidney stones (although there is very little research supporting the latter).

You may find these oxalate blogs helpful too:

What dietary oxalates issues have you experienced and has a low oxalate diet helped you?

Do let us know if you make this recipe and enjoy it.

Feel free to share a favorite recipe of something you’ve adapted to be low or even medium oxalate.

If you have questions please share them here too.

Hashimoto’s Food Pharmacology, a new recipe book by Dr. Izabella Wentz

March 28, 2019 By Trudy Scott 2 Comments

The beautiful new recipe book Hashimoto’s Food Pharmacology: Nutrition Protocols and Healing Recipes to Take Charge of Your Thyroid Health (my Amazon link) by Thyroid Pharmacist, Dr. Izabella Wentz, just launched and I want to make sure you know about it and to also share some recipes with you.

I just got my copy and I’m excited to try out some of the yummy nutrient-dense and healing recipes. Flipping through it quickly I know already that I’ll be making the Morrocan Lamb Stew, the Truffled veggies and Cilantro-Lime Guacomole (it looks like a nice spin with some different flavors), the Liver Pate (this recipe has cinnamon!), the Zucchini Bread and the Mango Salsa (yuuummmm – I love mango and adore it in a spicy salsa). I’ll also make the Farinata bread (made with garbanzo beans) and Bacon and Chive Scalloped Potatoes for my family (I have SIBO and will enjoy them soon too I hope). I could go on and on…

Here is the Bacon and Chive Scalloped Potatoes recipe for you to try…

Dr. Izabella recently shared the AI Very Berry Pie recipe on Facebook and gave me permission to share it here too. She wrote that she created it when she was pregnant with their son (and why!) and more about the ingredients and nutrients:

I needed something yummy and nutrient dense! Initially the cookbook wasn’t going to have a dessert section but it ended up with 14 dessert recipes inspired by my sweet boy 😊 You can thank him and my pregnancy cravings.

The pie is filled with berries and the crust is gluten-free, dairy-free, egg-free and nut-free. This was a huge hit at all of our parties. I hope you enjoy it! AI Very Berry Pie has the texture of a crumbly shortcake and even browns like a traditional pie. The secret to the yummy texture is the palm shortening, which can be used in Paleo baking instead of butter, while the maple syrup allows for a nice light brown color. Cassava flour is a fantastic gluten-free substitute for this kind of baking. I chose a mix of berries to include in this pie because of their antioxidant status; however, you can replace the fruit in the filling with apples, cherries, plums, peaches, or any other type of fruit you like.

I do love the blurb that Dr. Izabella includes with each recipe with a bit of the backstory and all the nutrients and health benefits we’ll be getting. The recipe photos are superb too!

Here is the recipe for the AI Very Berry Pie

Ingredients
CRUST
3 cups cassava flour
1 teaspoon sea salt or pink Himalayan sea salt
1 teaspoon baking soda
1 tablespoon vanilla
½ cup maple syrup
1⅓ cup palm shortening

FILLING
5 cups mixed berries (halved strawberries, blueberries, blackberries, and raspberries)
¼ cup maple syrup (optional)

Directions

Preheat the oven to 400°F.
In a stand mixer, mix the cassava flour, salt, baking soda, and vanilla.
Add the maple syrup and mix, until the texture becomes crumbly.
Add the palm shortening, 1⁄3 cup at a time, until the crust reaches a pliable texture.
Divide the dough in thirds; reserve two-thirds for the base, and one-third for the pie top.
Roll out the dough with a rolling pin (used specifically for gf baking)
Gently press 1/3 of the dough into the bottom of a 9-inch round pie pan to create the pie base and another third of the pie dough onto the sides of the pie pan.
Toss the berries with maple syrup, if added sweetness is desired
Roll out the remaining third of the crust and place on top
Bake for 15-20 minutes until fruit is cooked through and crust Browned

Here is the official book blurb:

When I was in pharmacy school, I discovered that food has a profound impact on our healing and that what we put in our bodies will either heal us or make us sicker. In the same way that we use pharmaceuticals to impact our biology, we can use food as our medicine. I call this concept food pharmacology. Food is one of the most powerful tools in your healing journey.” – Dr. Izabella Wentz

More than 35 million Americans currently suffer from Hashimoto’s—the country’s fastest-growing autoimmune disease, which affects the thyroid gland and causes the body to attack its own cells. Many individuals with or without a formal diagnosis suffer daily symptoms, including chronic cough, acid reflux, irritable bowel syndrome, allergies, persistent pain, hair loss, brain fog, and forgetfulness.

Hashimoto’s Food Pharmacology (my Amazon link) combines Dr. Izabella Wentz’s revolutionary and proven approach to reversing thyroid symptoms with delicious, easy-to-use recipes that delight the taste buds while they heal the body. Inside you will discover:

125 delicious and nutritious recipes for salads, smoothies, bone broths and crockpot and bibimbap-style meals, with thyroid-supporting nutrient details on every page

Over 100 stunning food and lifestyle photographs

Tips for revamping your kitchen and pantry

An FAQ for easy reference and quick answers

Easy-to-use, personalized meal plans and food rotation schedules to accommodate any diet

Successfully transforming the lives of thousands, Dr. Izabella Wentz makes it easier than ever before to live a life free from the suffering of autoimmune disease.

I recommend this book if you have hypothyroidism (an underactive thyroid), Hashimoto’s Thyroiditis or another autoimmune condition and want specific autoimmune-friendly recipes. Many of the recipes can be modified to low-FODMAP if you have SIBO (small intestinal bacterial overgrowth). If you do have oxalate issues you’ll need to adjust the recipes that use nut flours, greens like spinach, berries etc.

Even if you don’t have a thyroid or autoimmune condition it’s a lovely recipe book if you are looking for new nutrient-dense and healing recipes and some inspiration to get cooking!

Keep in mind, this book is way more than a recipe book. It’s also a nutrition guide with detailed information about how to improve your digestion and nutrient absorption; assessments and protocols; a discussion about the vegan/vegetarian diet and why a paleo-type diet with grass-fed red meat is beneficial if you have Hashimoto’s; why beets are good for you if you have the MTHFR gene mutation; crucial nutrients for thyroid function; when lab testing says you’re not gluten sensitive and much more.

You can purchase your copy of Hashimoto’s Food Pharmacology here (my Amazon link) or at your favorite bookstore.

Big congratulations to my brilliant friend Izabella Wentz!

If you have your copy already, what recipes are you most excited to try out? Or have you already tried some recipes? Do let us know.