Eat to heal with real food recipes
Kale is such a versatile green, it's funny how I only started eating it after moving to Canada. Back in Singapore, leafy greens were a staple feature in our meals, with my mother cooking up vegetables such as Chinese Gai Lan, Bok Choy, sweet potato leaves, water … [Read more...]
Cassava, yuca (not yucca), or manioc is a root vegetable traditionally eaten in many cultures; in South East Asia it's eaten in soups, as a rice replacement, in desserts like this cake, or as a snack (cassava chips). Ever since I started AIP, I've been venturing into unfamiliar … [Read more...]
Affiliate disclaimer: This post contains affiliate links, which means that when you click on the link and make a purchase, I will get a small commission which helps me fund the running of this blog and the development of my recipes. Thank you! Have you ever cooked something … [Read more...]
Happy with the success of my first AIP-friendly kimchi recipe, I decided to experiment using other vegetables. Red cabbage was on sale, so I decided to make a red cabbage kimchi. In Korea, kimchi made with western green cabbage is known as yangbaechu kimchi. I had some organic … [Read more...]
I've always tossed my radish greens until recently, when I bought a bunch with a whole crown of fresh green leaves that begged to be used. Now that Summer is here, radishes are really abundant and inexpensive. I love how produce looks and tastes so good in Summer! Radish … [Read more...]
