Andrea Livingston

I don’t often talk about my work, but many of you know I’m a recipe developer, photographer, and project manager in the wild west of the health and wellness world. Creating this book was truly a journey.
This gives a behind-the-scenes look at the process, the people, and the food and why this project means more to me than I usually say out loud. If you’re curious about what really goes into making a cookbook, my recipes (and why good food genuinely can make you feel better), I’d love for you to take a look.

https://www.simonandschuster.com/books/The-30-Day-Inflammatory-Reset/Josh-Redd/9781668205341

It’s hard to describe how much work goes into shooting a cookbook, especially on an unreasonably short timeline. I don’t often talk about my work, but many of you know I live as a recipe developer, photographer, and project manager in the wild west of the health and wellness world. The creation of this book was truly a wild ride. By a series of life’s serendipitous moments, I found myself working alongside two remarkable women-real, deeply talented, intelligent, grounded, and full of integrity. The kind of collaborators who make hard work feel meaningful. This book includes 94 of my recipes. You don’t have to follow a specific diet to feel better eating them, I promise. After a month of eating only this food while shooting the book, we all agreed: we felt really good. I honestly think that nourishment contributed to the calm, clear, collaborative energy behind this project. You can feel it in the beautiful photography by Eva and in the steady, grounded (borderline therapeutic) support I received from Michelle. Beyond the medical information, this book represents my work and I’m incredibly proud of it. Whether you’re navigating autoimmune issues or simply want to eat in a way that supports your health, these recipes are thoughtful, well-tested, and genuinely supportive. Helping people feel better through food has always been the goal of my work. The book is available wherever books are sold, via the Simon & Schuster link. 💚

This is one of my favorite recipes this time of year. It makes the whole house smell amazing. You could use any type of winter squash, I prefer delicata or butternut. Enjoy!

Butternut Squash and Pear Soup

1 (1–2 lbs.) butternut squash, peeled, seeded, and cut into 3/4-inch dice
6 ripe but firm Bartlett, Asian or Bosc pears, peeled, cored, and cut into 3/4-inch dice
2 Tbsp. olive or coconut oil, divided
1 Tbsp. plus 1 tsp. coconut palm sugar
¼ teaspoon sea salt, or to taste
½ cup water
⅓ cut chopped shallots
2 teaspoons Madras curry powder
¼ teaspoon ground cardamom
¼ teaspoon ground coriander
6 cups homemade broth
1 (2 1/2-inch) cinnamon stick
2 Tbsp. slivered fresh cilantro

Servings/Yield: 6 servings
Preheat oven to 400 °F. On a large baking sheet, toss squash and pears with 1 Tbsp. oil and 1 tsp. coconut palm sugar. Season with salt. Drizzle with water. Roast until tender, approximately 30–40 minutes. Add small amounts of water if necessary to prevent burning. When done, remove 1 cup pears and cut into small pieces, set aside. This will be used for topping soup. In a large soup pot over medium, heat remaining oil. Sauté shallots and cook until soft but not brown. Add remaining sugar, curry, cardamom, and coriander. Cook for two more minutes. Add squash and pears. Add broth and cinnamon stick. Bring to a boil. Reduce heat to low and simmer 25–30 minutes, stirring occasionally. Discard cinnamon stick. With a handheld immersion blender or in batches with a conventional blender, purée mixture until smooth. Season with salt and pepper, if desired. Garnish with cilantro and reserved pears.

Pretty eggs

I found some beautiful locally grown Teff flour at People's Food Co-op in Portland and made some blueberry muffins out of it. Teff is my favorite tiny grain as it is higher in protein than others, plus its high in iron, calcium, fiber, and vitamin C~ AND it helps with blood sugar management. Pretty awesome.

Pulled this cuteness out of my CSA box yesterday.