So many exciting things are happening in my neck of the woods right now. Big number one is that I’m a Nutritional Therapy Practitioner now. Oh it sounds so good to be able to say that after nine very intensive (but incredibly rewarding) months of being back to school. That’s the reason why this little old blog of mine has been pretty sluggish but I’m back in the saddle now, and setting up a business at the same time. And oh yeah, I’m a Certified Gluten Practitioner too, ‘cos I thought I’d get that one in at the same time. My life is about to tread along a new and different pathway, which is a very exciting feeling indeed. I am taking clients on very shortly and cannot wait to see where this new journey takes me.
Second major excitement is the fact The Paleo AIP Instant Pot eCookbook is an award winner! It was voted Best New eBook in Paleo Magazine’s 5th Annual Awards. How cool is that? I know my mother brought me up not to brag but I must admit I got quite a kick when I opened up the latest issue and saw my cover photo with a big 1st prize next to it. But more importantly, have you got your copy? Because now you know it’s that good you really should have this in your life!
Now to cherries. And duck, she says licking her lips.
pan-fried marinated duck breasts with cinnamon-spiced cherries
There’s a stall at my local farmers’ market that sells biodynamically grown fruits and when it’s cherry time, it’s the best few weeks ever. We love to bag clumps of them, eat some on the way home and then put the rest to good culinary use. If you’re thinking parties, check out this gorgeous cordial which is THE perfect alternative to an alcoholic or soda type beverage. (I also have some delicious drinks in my eBook!) And then there’s THIS winner of a recipe.
I’m not usually one for mixing fruit with meat but for cherries, I’m making an exception. Find the deets over in the care of Mickey and Angie at Autoimmune Wellness.