Honey Lavender Roasted Peaches & Simple French Paleo Book Review

{ Gluten-Free, AIP, Paleo, Vegetarian }
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My food-as-medicine philosophy can be summed up as this: seasonal foods, prepared simply, and seasoned with love.

When working with ripe, local ingredients you don’t need much to make a memerable dish. Such is the case with Sophie Van Tiggelen’s recipe for Honey-Lavender Roasted Peaches from her new book Simple French Paleo, which she’s kindly let me share with all of you!

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Thyme Scented Creamy Fennel & Asparagus Soup

{Gluten Free, AIP, Paleo, Ketogenic, Whole30, SCD, Vegan Friendly}
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My Thyme Scented Creamy Fennel + Asparagus Soup represents one of the many ways I like to celebrate asparagus’s arrival and the joy of Spring’s bounty.

By time asparagus spears are hitting the farmer’s markets here in Seattle, the weather has warmed and the days have grown longer. We’ve officially entered what I call “The Last Season For Soup.” Winter is all about hearty stews. Come Summer, I’ll be loath to have anything hot, but this time of year a bowlful of something warm and light hits the spot.

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Burdock Root + Toasted Coconut Sauce

{Gluten Free, AIP, Paleo, Vegetarian + Vegan}
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This is one of my favorite ways to prepare burdock root. Tender cooked slices are dressed in a nutty coconut sauce that highlights the root’s natural sweetness. In Japanese cuisine burdock is often paired with creamy sauces made from toasted sesame seeds or miso. Using toasted Coconut Manna imparts a similar flavor and texture for a dish that’s reminiscent of traditional favorites and yet excitingly new.

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