And no one puts new wine into old wineskins. If he does, the wine will burst the skins—and the wine is destroyed, and so are the skins. But new wine is for fresh wineskins. ~Mark 2:22 For months now I have been on a journey […]

Hey friends! As promised, I’m posting some of my family recipes in the absence of my ability to be creative with my own food at the moment… you know… the stuff I can actually eat. This is a thin pancake, much like a cross between […]

Alright, my beauties.  As most of you know… cultured hummus is my thing, my jam, my baby.  I was strained to work within a particularly restrictive budget when we lived in Northern Ireland and frankly was overwhelmed and saddened by the lack of exciting food […]

This beauty is one I developed a few years back in Northern Ireland when I was struggling to get my kids to eat what I would call “good” food.  They would only eat black beans if they were somehow refried, cooked with a ham bone, […]

Hey my neighbors and friends.  It has been a while since I have posted a recipe.  That is in part because I have again begun to react to veggies, which is disheartening… but mostly because the state of our nation has been weighing heavily on […]

Hey all, It’s been a while since I last posted.  My recipe maker has been on the fritz and so I am sorting that out… and I am several recipes behind until that is fixed!  Woot.  So fun. With my autoimmune disease I go through […]

Trick question!  They all do.  They are all formulated to protect your microbiome.  Fermented food for the inside and super healing hydration for your body’s front line: your skin. I’m Brenna May and I’m a believer, a wife, mother, autoimmune warrior, foodie, fermento, health nut, […]

This cauliflower version of my fir tip hummus is one step further in the keto camp than my chickpea version.  I struggled with cauliflower hummus as a concept and found the flavor just too sulfuric until I realized it blended well with other elements to […]

Mustard is my all time favorite condiment. Which is helpful considering things like ketchup and barbecue sauce are off limits in the Autoimmune Protocol. I often have a jar of cultured mustard in the fridge that I’m working through and one on the counter fermenting. […]

I would love to say this is my original pizza crust recipe but the truth is it has evolved with flours, three overseas moves and the constant reminder of biting into a slice of Sal’s pizza on a trip to my Dad’s home town in […]