Recovering from 15 years with Epstein-Barr, I’ve noticed my body craving more meat and reacting strongly to foods that used to be fine. My digestion has swung from sluggish to rapid, leaving me searching for balance. Going back to the blood type diet, I realized how logical it feels to eat according to my O negative type—after all, it’s the blueprint for my digestive system. Supporting my body this way has made a real difference in how I feel, and I believe it’s key to boosting my energy and overall health as I continue on my healing journey.
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Ghee: A Love Affair with Tradition and Flavor
Ghee is my ultimate kitchen love. This golden butter from India has a rich history and so many benefits. With its high smoke point, ghee can handle any cooking task, from stir-fries to pancakes, and even meat dishes. Plus, making it at home is easier than you think—just slow-melt grass-fed butter, strain it, and store it in a mason jar. It’s an all-purpose fat that’s not only delicious but also packed with health benefits, including anti-inflammatory properties. Whether you’re cooking or simply spreading it on toast, ghee has earned its place in my heart—and my kitchen.
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Delicious and Nourishing Pumpkin Soup with Skins
Craving something cozy and clever in the kitchen? This Pumpkin Soup with Skins is your autumnal BFF. It’s creamy, comforting, and packed with nutrients—all while giving food waste the boot. Yep, we’re keeping those pumpkin and sweet potato skins on! Why? Because they’re full of flavor, fiber, and earthy goodness, and let’s be real, scrubbing is way easier than peeling. This recipe proves that sustainability can be delicious. Whether you’re curled up on the couch or impressing dinner guests, this soup delivers comfort with a conscience.
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