OH MY GOODNESS!! In a little less than a month my cookbook will launch and I wanted to give you a recipe sneak peak! The final pieces of the design are being perfected and all the last details of getting it out to all of you are being put together. I wanted to tell you a little about my team today, because it has been amazing to see a year long effort come together with their help.
I put so much trust into each member of my team and they have not disappointed me. It's like they were able to see where my heart was going and magically make my vision reality. First, my little sister, Jenifer, who I asked to collaborate with me on recipe development was perfect in helping prevent a "narrow" AIP cookbook. I wanted to make sure we had recipes that would appeal even to folks who do not need dietary restrictions for healing and she delivered! Next, my photographer, Toni, learned food photography just for me. I'm sure you'll agree, her newly developed skill truly showcases nourishing food and it's incredible natural beauty. Then, I added an editor, Anne, to the team. Anne is meticulous! She really gave all of the stories and recipes a professional polish (I admit I am terrible with that sort of thing!). And last, but definitely not least, I found a designer, Chelsey. You guys she is making this whole creation so gorgeous! Somehow she knows how to make the photos and the words express something more special than I could have ever dreamed. The cherry on top? All of the members of my team are either autoimmune warriors themselves or huge supporters of the community, something that was deeply important to me. I feel so lucky to have these women behind my project!
So, now that you know a little about the lovely ladies helping me out . . . let me share one of the delicious recipes with you!
- 1 butternut squash, peeled, seeded and diced
- 2 shallots, diced
- 3 tablespoons coconut oil
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- Preheat oven to 400 degrees. Put diced squash in a large bowl and drizzle with oil. Add shallots, rosemary and salt. Stir to coat.
- Spread squash in a single layer on a baking sheet. Roast 30 minutes, stirring halfway through for even browning. Serve and enjoy!
I am getting so darn excited to share with the growing circle of people using food to heal! The cookbook will launch in e-book AND print formats (through Amazon print-on-demand) in just a few more weeks. Watch for announcements and THANK YOU for letting me have a voice in this community! It is an honor.