Why Recipes Matter for Your Gut
I’ve been through it all with my gut — massive ulcerations that threatened to rupture my intestines. I was the worst cook you can imagine, and the kitchen was my least favorite place. But saving my life meant learning to cook, one plate at a time. That’s when a light bulb went off: the only thing touching my intestines was food, and maybe food itself could heal them. Slowly, meal by meal, I began to rebuild my gut.
Along the way I learned about FODMAPs, SIBO, and histamine intolerance — how the wrong bacteria in the wrong place can cause everything from constipation to diarrhea, migraines to brain fog. Over time, I also discovered I have mast cell syndrome, which makes me even more sensitive. The truth is, we all have different tipping points — what works one day may not the next. That’s why every recipe here is written so you can adapt it to your unique microbiome and your body’s needs.
And the kitchen didn’t just save me. Over the last four years, I cooked for my loved ones as they faced cancer — for my chacha with a brain tumor, my brother-in-law with esophageal cancer (where soup was his lifeline as he slowly starved from being unable to digest), and my beloved husband with liver cancer, when I once again took to the kitchen to support his body and ease his pain. Years ago, I cooked to save my own life. Then I cooked to save time with them.
I’m obsessed with this carrot soup. Sometimes all I’ll have in the fridge is a bag of carrots, and that’s when I make this soup happen. Carrots are great for the gut, and they are loaded with vitamin C and low fodmap. Granny Smith are lowest in fodmaps and loaded with polyphenols they boost digestio...
Â
This pudding reminds me of the banana cream cups I grew up on, but with a gut-happy twist. Chia seeds swell up to make it thick and dreamy, and coconut milk adds richness. Bananas are fine when they’re just ripe, but histamine builds as they spot and sweeten. Think of this as a pudding that loves...
Okra and the South go hand in hand. I grew bushels every summer, and at Pinewood Kitchen we cooked it every which way fried, stewed, and roasted. Folks who swore they hated okra always came around once they tried it roasted: crisp, savory, and never slimy. Fresh okra is low histamine and low FODMAP ...
Collard greens are the smell of home for me slow simmering in the kitchen, filling the house with comfort. This version takes a plant-based spin, with smoky coconut “bacon” that brings crunch and sass. Collards are kind to most guts, but liquid smoke and soy can be histamine triggers. Keep it fresh ...
Most folks don’t know that red peppers are green peppers that have been allowed to ripen on the vine. Since they have reached optimal fruition, they are easier to digest than green peppers. We’ve grown various peppers on the farm, and my favorite is a Carmen. But if you can’t find Carmens, then use ...
CONTACT MEE
You can get in touch about anything on this site that takes your fancy. Just click below and email me.Â
Get in Touch
