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The Big Announcement
Today it’s official official: I’m one of three new monthly contributors at the real food blog, The Nourishing Gourmet! I appreciate this opportunity so much, given to me by the lovely Kimberly Harris. I’ve followed Kimi’s blog for many years, which makes it even more fun and exciting to get to participate in the great work she’s doing.
Kimi has always stood out in the real food community as someone who is humble about what’s realistic in difficult seasons of life (and she’s endured so many), who appreciates the principle of uniqueness in the various diets people thrive on, who is creative in working within financial constraints, and who is both passionate about nourishing food and its amazing benefits as well as cognizant of its limitations. She’s vulnerable and encouraging, and all of this comes through alongside her recipes and tips for living the real food lifestyle. Hers is not a blog of dogma but of real tools. I love that.
So, thank you, Kimi, for including me in your team and for sharing your gifts with the world!
Back to the Custard…
Do you see that pot of yum above?
That, my friends, is a honey caramel custard laced with vanilla and cardamom, topped with tender apples and whipped coconut cream . . . with no sugar (sucrose), dairy, eggs, gluten, grains, guar gum, or other top allergens or GAPS no-nos. (I did garnish with almonds, but you can swap those out for toasted coconut flakes.) If you’re on a restricted diet like we are these days as we cooperate with new healthcare practitioners, that’s probably music to your ears. And the best part is that it really is delicious, so you can share it with your whole family or a gathering of friends during this festive Autumnal season.
Intrigued? Visit my guest post at The Nourishing Gourmet to read the whole story and get the recipe. See you there!
