For as long as I can remember, strawberries have been my go-to indulgence. I mean, it wasn’t always the fruit itself. As a kid, there were strawberry-flavored popsicles, slushies, lollipops, sodas, cream cheeses, sundaes, you name it. Later on in life, there was even strawberry-flavored beer. And when I did eat the fruit itself, it was usually sprinkled with a heaping helping of sugar. What was that all about?! Now, I can’t imagine ruining perfectly good, fresh strawberries by eating them any way but, well, fresh! They’re sweeter than other berries at peak ripeness but still have that delightfully sour undertone that makes them such a wonderful complement to basil and vanilla alike. In this Roasted Strawberry Pots de Creme recipe, they’re paired with both for maximum flavor effectiveness. Prepare to have your tastebuds blown away!
New Budget-Friendly AIP Cookbook
The Nutrient Dense Kitchen is a beautiful, simple cookbook all about helping you understand which ingredients will give you the most nutritional bang for your buck, and showing you how to incorporate them into your diet in efficient, budget-friendly, and delicious ways. With 125 AIP recipes, 5 meal plans, and a pre-order campaign with lots of extra goodies, it’s a cookbook you’re guaranteed to cherish. Pre-Order Now!