Every person is unique; we all have a unique genetic makeup and varying environmental experiences. Those factors play a part in our healthandwellbeing.Also,bynomeansareweexpertsonthistopic. We just conducted some research in hopes of bringing you some helpfulinformation.
Before we started hosting weeklong summer camps, we did consult someexpertsinvariousfieldstocomeupwithafoodphilosophythat wasinclusiveandwouldhelpusbestserveveteransandcampers.What welearnedisthattherecanbeaconnectionwithwhatweeatandhow wefeel(orhowourbodyrespondstowhatweeat).
So,wedecidedthatwecouldbestservepeoplebyservingthemreal food.Inconjunctionwithaddingrealfoodtoourmenu,wefoundthat attimestakingsomethingsoffofthemenucanhelpkeeppeople's bodies and symptoms from becoming a distraction to their time at camp.Belowareafewnutritionalsuggestionsthatmightbebeneficial forpeoplewhoareneurodiverse.
1 Fresh Pineapple, peeled, and cut into ½ inch pieces ½ cup Onion, diced
Directions
3 Slices of Bacon, chopped
3 Garlic Cloves, minced
3 Tablespoons Apple Cider Vinegar ½ cup Chicken Broth
Rub the pork shoulder all over with salt and pepper. Place pork shoulder in the slow cooker. Scatter the pineapple chunks, onion, bacon, and garlic over and around the pork. Pour in the vinegar and broth.
Place the lid on the slow cooker and cook until the meat easily pulls apart with a fork, about 5 - 5 ½ hours on high or 8 hours on low.
Transfer pork to a cutting board and let rest 5 minutes. Using two forks shred the meat and remove the fat. Transfer pulled pork to a platter.
Fun Fact/ Did You Know??
Spoon the pineapple pieces and some of the remaining juices left in the slow cooker over the pork shoulder. Serve the pork on top of rice with a side of guacamole and you have a delicious spring/summer dish!
RemedyKitchen RecipeoftheMonth
CreamyTomatoSoup
Ingredients
1/ 2 of a White Onion
4 Cloves of Garlic
1 Tbsp Coconut Oil
2 Cans of Diced Tomatoes
1 Can Coconut Milk
Directions
recipe is a dairy and gluten free version of a classic!
1 Tsp Cumin (optional)
1 Tsp Ginger (optional)
1 Tsp Graham Marsala (optional)
1 Tbsp Salt
Place the can of coconut milk in the fridge upside down for a few hours or over night.
In a large pot, fry the diced onion in the coconut oil. Mince then add the garlic. Let fry over medium heat until the onion is fully cooked. Add the canned tomatoes, then spices. Open the can of coconut milk upside down and pour only the liquid into the pot, leaving the cream. Let simmer over medium heat for 15-20 minutes. Puree the Tomatoes in a blender until smooth. Return to the pot then add the cream from the coconut milk and salt . Stir until well combined. Let simmer on low for another 5-10 minutes.
Fun Fact/ Did You Know??
*The soup would go great alongside a gluten free grilled cheese made with Pure Knead bread, and if you need a gluten and dairy free option, you could use Pure Knead bread and vegan cheese.
