This cookbook is unlike any other. It's delectable dishes, beautifully pictured, have a very specific purpose: These healthy, nourishing recipes are part of a diet that has had significant success for some people suffering from IBD (Inflammatory Bowel Disease). Through research and trial and error, we discovered that flare ups can be triggered by processed food, food additives, and many common ingredients, while eliminating these triggers significantly helped keep symptoms under control. Thus, the challenge was to create appealing dishes using only unprocessed, organic, non-adulterated, nourishing ingredients. The result is this book, which we hope with all our heart will bring each of you similar success.
About the Author: Julie Warshaw, an attorney representing children with special needs and medical conditions, and specifically a mom with a teenager diagnosed with IBD (Inflammatory Bowel Disease), she became committed to determining whether diet had an effect on this autoimmune disease. Through her research and the development of these recipes, she was able to assist her daughter, and hopes that this book will assist others with their battle against Inflammatory Bowel Disease. Finding that balance between health and healing, but not taking the joy out of eating, is the key to a successful diet. Although the severity of one's disease and food triggers may dictate individual dietary restrictions, there is hope to find that workable compromise. Her goal to fund research for a cure continues through her charity, Cure for IBD, but this book is one step in that process. She will not stop until a cure is found. Cara Lanzi is an alum of the Natural Gourmet Institute for Health and Culinary Arts, the leader in health supportive culinary education. It is there that she honed her culinary skills and learned how to merge a diverse range of cuisines with health as the common thread. Chef Cara is the owner and Executive Chef of Simply Honest Kitchen, LLC., a health supportive catering, private chef, and in-home cooking instruction business. SHK specializes in creating wholesome, sustainable dishes that taste great and are great for you. Whether you or your guests are vegan, vegetarian, gluten-free, paleo or eat everything under the sun, the mission of the company is to provide clients with delicious and satisfying cuisine made with the highest quality (organic, grass-fed, pastured, non-GMO, never processed, seasonal) ingredients she can get her hands on. In addition, Chef Cara has had the opportunity to work various contract Executive Chef jobs through the Natural Gourmet Institute, The James Beard Foundation, Slow Food NYC, The Union Square Green Market and the Wall Street Journal. She was contracted to recipe develop, test and write recipes for Danny Seo's cookbook, Naturally Delicious. Currently Chef Cara is a Culinary Instructor for the Natural Gourmet Institute's public cooking classes.