Finding good dips to add creaminess to your dishes when you are on a paleo diet or on the AIP (Autoimmune Protocol) is pretty tough, so I though a nightshade free Baba Ganoush was much needed!
Plantain is by far one of my favorite ingredients. It’s the perfect replacement for white potatoes (and those who are intolerant to nightshades or on the AIP know how important it is to find good subs), it makes for amazing chips and it can easily be turned into a grain free flour too.
One of the coolest things about traveling to amazing resorts is that you can meet and connect with amazing chefs from all over the world, and sometimes you can even get them to create a custom dairy free Passion Fruit Panna Cotta for you!
Little did I know about Cambodia (and Cambodian food) before I got there to visit Angkor Wat. But during my very first breakfast at the Park Hyatt in Siem Reap, when I was welcomed with a feast of local gluten & dairy free rice desserts (Akor was my absolute favorite), I discovered that traditional Khmer food is naturally free from two of the most common allergens: gluten and dairy products!
Zoremi is not a big fan of Indian food. She can’t bear the taste of masala in pretty much every single dish, the way they like it here in Goa.
She comes from Darjeeling, in the North East side of India, where – as she tells me – the local cuisine is more similar to Chinese, since it’s so close to the Himalayas and Tibet.