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The trained chef chronicles her battle with Crohn’s disease, but more importantly the way she used food (primarily the Specific Carbohydrate Diet) to subdue her symptoms and regain her health. She shines the spotlight on clean food using real ingredients in simple recipes; most of them are gluten-, grain- and dairy-free. Think of it as smart eating: Trade standard rice bowls in for lentil and cauliflower bowls; peanut butter molten cakes satisfy a sweet tooth; and almond flour and coconut milk can be worth their weight in gold. A handy list of pantry staples shows that healthful eating doesn’t have to require a lot of effort.