F.A.Q

 

Q. What disease do you have? How do you manage it and how did you get healthy.

A. Please read my full health transformation post HERE and then read the follow-up post HERE.

 

Q. When you call for coconut milk in a recipe, do you use the can or the carton in the refrigerated section?

A. I always use full-fat coconut milk from the can, unless otherwise noted. The type in the carton is designed to be a beverage and shelf-stable, thus requiring a ton of additives and stripping the good fat and nutrients that come from the whole coconut milk in the can. Natural Value brand is BPA-free and also does not contain any guar-gum. I also use Native Forest or Whole Food’s Organic 365 brand.

 

Q. What type of almond flour do you use? Is it the same as almond meal?

A. I always use a blanched, finely ground almond flour. My favorites are Honeyville Farms and WellBee. Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and is typically more coarsely ground. I find that almond meal is good for breading things but not good for baked goods. For more information on Almond Flour, Click Here.

 

Q. I cannot eat nuts, is there a good alternative to the almond flour in your recipes?

A. Finely ground and sifted sunflower seeds are a great sub and sunflower butter for almond/cashew butter. You will need to cut the baking soda in the recipe by half and add 2x the amount of cream of tarter to add an acidic ingredient to keep it from turning green from the chlorophyl (see this article) So if the recipe calls for 1tsp of baking soda, do 1/2 tsp baking soda + 1 tsp cream of tarter.

 

Q. You talk about SCD a lot. What is it and what is the difference between SCD and Paleo?

A. SCD stands for the Specific Carbohydrate Diet. Read more about it on the Breaking the Vicious Cycle website. The diets are very similar, but there are some significant differences. I followed the SCD for a couple of years before realizing that I needed to limit certain types of dairy, all legumes, and focus on consuming pasture raised meats.

paleo
Suggested Reading: Practical Paleo Diane Sanfilippo and The Paleo Solution by Robb Wolf and Loren Cordain

 

SCD

Suggested Reading: Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gloria Gottschall

 

Q. You say you are Paleo, but I still you see you post recipes and photos using dairy. Is it ok to eat dairy?

A. I believe that there is no 1-fits-all diet and that everyone needs to access where you are at in their healing journey and how your individual body reacts to certain foods. I eliminated dairy for quite a few months before being able to add it back into my diet in moderation. We enjoy goat cheese and raw, organic cow’s milk cheese from time to time. I personally cannot tolerate milk or cream in any form and keep the cheese to a 3 times a week maximum.

 

Q. Can I substitute coconut flour for the almond flour in recipes?

A. No, coconut flour is much more absorbent and will call for a different ratio than the almond flour. I suggest you stick to recipes that are developed specially for only using coconut flour.

 

Q. Can I substitute other nut flours for the almond flour?

A. Yes, as long as they are blanched and very finely ground. I suggest macadamia or cashew flour for the most similar results.

 

Q. Can I substitute almond butter or sunbutter for the cashew butter in some of your recipes?

A. Yes, but the texture, color and flavor will all vary.

 

Q. What type of supplements do you take?

A. I cannot legally provide any medical information, including my supplement list. My naturopath, Dr. Melody Wong, did a series of posts on gut health and naturopathy which you can find overall supplement information. Read those posts by Clicking Here. I strongly suggest finding an ND in your area if you struggle with any intestinal issues and are not seeing full relief from your diet changes.

 

Q. Where can I hear more of your story?

A. I have appeared on many television shows and podcasts to share more of my story in depth. You can view or hear them here. I also write a lot about my health journey in both of my cookbooks which you can find here.

 

Don’t see your question or the answer you need? Email Me and I’ll add it to the list!

  • Hippiephun

    With Passover around the corner I would like a grain free Matzo crackers and Matzo ball soup, do you have any recipes on those?

  • Rob Wyatt

    I’ve been trying to find a coconut milk with no gums and no preservatives. It seems like every canned coconut milk has either one or the other. I’ve often made my own coconut milk using coconut flake, soaked in warm water, blended and filtered. It’s ok, but still not nearly as good as the canned coconut milk (taste and consistency). If you haven’t yet discovered it, I wanted to direct you to the Aroy-D brand. The brands you list above were my favorite canned milks to use as well, until I tried the Aroy-D. It claims to be 100% coconut milk. Nothing added. It comes in (very convenient) 1 cup cartons, not cans. I’ve been ordering from Amazon. Thought you might like to check it out.

  • LaLeeRu

    Hi Danielle,
    I absolutely love your cookbook. We had friends visit from Italy recently and I made your ”braised chicken in artichoke-mushroom sauce” recipe and they were raving about it even after they arrived back to Tuscany. My husband was a bit skeptical about going Paleo at first, then after tasting your Pale waffles and declaring them to be the best waffles he had ever tasted, he asked ”caveman ate this?!” Then quickly added, ”I love them! Yes, let’s go completely Paleo.” So far, so good!
    I love your photographs, on the blog and in your book. My question is, which camera(s) do you use?
    Thank you and keep up the excellent work and congratulations on making Asher a big brother!
    Best regards,
    Laura

  • Kris Sigford

    I just made my first batch of almond milk from “Against All Grain”–love it, but wondering what to do with the leftover solids?

  • Kris Sigford

    Hi–I made my first batch of almond milk this morning from the cookbook-it’s great! but what can I do with the almond solids leftover?