The Way We Eat
The Way We Eat encourages ingenuity in the kitchen for those looking to find more balance and vitality in the way they eat. Throughout this book, Aubree Holmes demystifies anti-inflammatory eating and shows that a lifestyle free of grains, refined sugar and dairy—with the occasional splurge—can become second nature. First created as a way of satisfying her own cravings and nutritional needs, she now shares her approach to food with the intention of bringing more pleasure and ease to a new world of cooking.
Aubree’s recipes sit at the intersection of Southern food culture and California coastal freshness. They are decidedly not alternatives or substitutions for the real thing–each stands on its own with a singular expression, flavor profile and composition, even those inspired by the classics–whether it be nostalgic Fried Green Tomatoes and giant Oatmeal Cookies or less-expected dishes such as Blood Orange Cacao Breakfast Bread and Turmeric Turnip Tacos.
As one who has experienced the frustrations and limitations that inevitably arise when faced with the lifestyle changes autoimmune issues can require, Aubree shares the recipes, key ingredients and sentiments that have transformed her journey back to balance to help relieve that burden and also show the simplicity and joy that can be discovered in The Way We Eat.