This week’s cookbook review, My Kitchen Cure: How I Cooked My Way Out of Chronic Autoimmune Disease with Whole Foods and Healing Recipes
(ad) by Mee Tracy McCormick, is a slight departure from the norm. Yes, this is a cookbook filled with many delicious, healthy, gluten free dishes, but it is mostly a book of discovery and healing. The first 200 pages take the reader through the author’s nightmare of having Crohn’s disease and into the dawn of health through cooking and eating the right foods.
As someone who also has an autoimmune disease, I was fascinated by the way Mee was able to take charge of her life, avoiding medication and distress, by researching and experimenting with her diet. It took her years, decades even, to get to a healthy state of being. Reading about her journey was inspiring.
The recipe side of the book is filled with very healthy, mostly gluten free, low sugar, dairy free, mostly meatless dishes. Ms. McCormick uses a lot of beans, tofu and whole grains. She also makes her own “cheese” using cashews, which I find very intriguing. Be warned, she does use a lot of unusual ingredients, like kombu sea vegetable and hijiki seaweed, in many of her recipes. Because so many of her recipes are allergen free, this book would be great, not only for someone suffering from Crohn’s, but also for anyone with food sensitivities.
- 1 Tbsp coconut or olive oil
- 2 tsp agave nectar
- 1½ tsp Cajun salt like Slap Ya’ Mamma
- 6 6 inch corn tortillas
- Mix the oil, agave and spice in a bowl.
- Brush both sides of the tortillas with the mixture and stack them.
- Cut the tortilla stack in half and then cut the halves into ¼ inch wide strips.
- Arrange the strips in a single layer on a rimmed baking sheet.
- Bake in a preheated 350 degree oven for 25 minutes or until they are crisp.
note: I received this book for free, but all opinions in this post are my own.