Blue Cloud Mango Lassi, Gut-Healing Pot Pie, Whole Wheat Pastries & Summer Focaccia

Weekly Digest No. 1

Healing doesn’t have to feel clinical.

If you’ve ever felt like you were stuck between protocols and Pinterest boards, trying to eat to heal your gut but still craving comforting foods you love, you’re in the right place.

Welcome to The Weekly Digest!

You can think of this like my weekly Friday column of things I ate, cooked, baked or sipped all while healing my gut (for a second time might I add) after a year of 7 rounds of antibiotics last year—yeah, I’m surprised I’m not in worse condition honestly. I fully believe it was all the fermented foods that carried me through.

Most weeks I’m in my kitchen with sourdough in the oven, but sometimes I’m traveling and collecting flavors I want to recreate at home.

You can expect a wide range of things here: high fiber breakfasts, quick meals, smoothies, homemade herbal tea blends, breads, pastries, desserts, and open fire cooking. But always with gut health in mind. Every week I’ll share the recipes themselves, sometimes I’ll mention daily rituals I’m practicing, and ingredients i’m obsessed with lately or stories that inspired them. Think of this as a recipe journal for healing but like… you would never know it because it looks like pleasure. It’ part food, part philosophy, but all ingrained in slow living (somehthing we could all get a little better at). :)

I’ll be honest with you, I don’t believe in banning bad foods. I still eat them on rare occasions. But here’s the thing, if you put a box of Dunkin Donuts in front of me or bag of skittles (you name it), I would have 0 desire to even touch them. The secret lies in cooking from scratch. Once you’ve tasted homemade pastries with fresh milled flour (not dead rancid flour from the store), your cravings shift, and you too will be able to resist these unalived foods.

My philosophy is simple—when you start becoming a high quality ingredients household and make as many meals from home as you can, your gut microbiome shifts and you only crave the good foods. The whole foods. The high fiber foods! And yes, those can also look like milkshakes, bread and pastries.

The best healing happens where you find the crossroads between living slowly, beautifully, balanced, and honestly.. rooted in pleasure. We’ve just forgotten that pleasure can also come from nourishing things with a promise for a healthier you tomorrow.

This is my health, romanticized.

Come eat with me, and let’s heal together.

Recipe Index

🥭 Blue Cloud Mango Lassi

🥧 Whole Wheat Chicken Pot Pie Galette

🍑 Spiced Plum Hand Pies

🍪 Whole Wheat Chocolate Chip Cookies

🌞 Summer Squash Focaccia

Links

Blue Spirulina

Freshly Milled Heritage Whole Wheat Flour

Freshly Milled Heritage Whole Wheat Pastry Flour (this is just sifted more)

Soft White Wheat Berries

Hard White Wheat Berries

My Grain Mill

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Here’s a few things that came out of my kitchen this week.

The first three of these recipes are free for everyone. Two are for my paid subscribers—the ones cooking and healing alongside me, and getting that extra layer of wisdom I’ve learned along the way.

I’ve healed my gut once already by cooking and eating this way, and I’m doing it again. Now you can too. Or you can simply stay for the joy and the pleasure, because here’s the truth: once your gut begins to heal, you don’t want to obsess over it anymore. You just want to live!

And that’s what I’ve figured out—how to heal and live pleasurably at the same time.

Each week, paid readers add five new recipes to their healing cupboard, a growing collection designed to restore the gut and support your whole body health.

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🥭 Blue Cloud Mango Lassi

I’ve made this probably 5 times in the last week because mangos are SO GOOD right now!! This is like the cool sister of a traditional lassi. It’s thick, cold, fruity, and nourishing with sweetness from the mango and honey, but with a fluffy blue cloud on top because who isn’t obsessed with blue spirulina. I like using whole, grass-fed A2 milk because it’s a better fit for our digestive enzymes.

What you need

For the mango base:

3 ripe mangos, peeled and pitted

¾ cup plain whole milk yogurt (grass-fed, if possible)

½ cup organic whole A2 milk

1–2 tbsp honey (to taste)

For the blue cloud topping:

½ cup plain whole milk yogurt

¼ cup organic whole milk

1 ripe banana

2-4 tsp blue spirulina powder (This is the one I use linked here <3)

1 tbsp honey (or more, depending on your banana)

How to make it:

1. Make the mango layer:

Add your mango, yogurt, milk, and honey to a blender. Blend until thick, smooth, and creamy. Taste it because if your mangos are extra ripe you might not need much honey

2. Pour the mango mix into a tall glass, filling about ¾ of the way.

3. Make the blue cloud:

Rinse out your blender, then blend together the yogurt, milk, banana, honey, and spirulina until velvety.

4. Spoon or pour the blue layer gently on top of the mango base. You can swirl it in or leave it floating like a little cloud on your smoothie :)

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🥧 Whole Wheat Chicken Pot Pie Galette

with soft white wheat, pastured chicken, and garden vegetables

What you need

For the Crust (Soft & Flaky Whole Wheat Galette Dough):

• 1 ½ cups soft white wheat flour (freshly milled)

• ½ tsp fine sea salt

• 10 tbsp (1 ¼ sticks) cold kerrygold butter, cubed

• 4–6 tbsp ice water, as needed

• 1 tsp apple cider vinegar

For the Filling:

• 1 ½–2 cups shredded cooked chicken (leftover roast or poached)

• 1 tbsp butter

• 1 stalk celery

• 1 carrot

• 2 green onions

• 1 clove garlic, minced

• ½ tsp fresh thyme

• ½ tsp fresh sage

• Salt & pepper to taste

• 2 tbsp flour

• ¾ cup whole grass fed A2 milk

• a splash of grass fed A2 cream or sour cream for richness

• 1 egg, beaten (for egg wash)

• Flaky sea salt or fresh herbs to sprinkle on crust

How to make it

Make the Dough:

1. In a large bowl, whisk together the soft white wheat flour and salt.

2. Add in cold butter and cut into the flour with your fingers or a pastry cutter until you get pea-sized crumbs.

3. Add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork.

4. Shape into a disc, wrap in beeswax wrap or parchment, and chill for at least 30 minutes.

Make the Filling:

1. In a skillet, melt butter over medium heat. Add carrots, celery, green onions, and cook until softened (5–7 min).

2. Add garlic, herbs, salt, and pepper. Sprinkle over flour, stir to coat the veggies, then slowly pour in the milk or bone broth, stirring until thickened (like a loose gravy).

3. Stir in the shredded chicken and cream if you’d like. Taste and adjust seasoning.

4. Let cool slightly before assembling.

Assemble the Galette:

1. Preheat your oven to 400°F (200°C).

2. Roll out the dough on a floured surface into a 12-inch rustic circle.

3. Place the filling in the center, leaving about a 2-inch border.

4. Gently fold the edges of the dough over the filling, pleating as needed.

5. Brush edges with egg wash, sprinkle with flaky salt or herbs.

Bake:

1. Bake on a parchment-lined sheet for 35–40 minutes, until the crust is golden and crisp.

I made this into 4 little pot pie galettes but you can also make this into one big one! Serve it with a simple garden salad + lemon vinaigrette and maybe a spoonful of fermented veggies :)

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🥧 Spiced Plum Hand Pies

with honey simmered stone fruit, freshly ground spices, and a spiced plum glaze

What you need

For the Filling:

• 5 ripe plums

• 1–2 tbsp raw honey (to taste)

• ½ tsp whole cinnamon stick

• 2 whole cloves

• 1 whole star anise

• 1 whole allspice berry

• pinch of sea salt

• lemon zest

For the Crust:

(This makes about 8 hand pies, depending on size)

• 2 cups home milled soft white wheat flour

• 1 tsp fine sea salt

• 1 tbsp sugar (optional)

• ¾ cup (1 ½ sticks) cold butter, cubed

• 5–7 tbsp ice water

For the Glaze:

• ½ cup powdered sugar

• 1–2 tbsp reserved plum syrup (from filling)

How to make it

Make the Filling:

1. Grind your spices using a mortar & pestle or spice grinder until fine

2. In a small saucepan, combine the chopped plums, honey, and ground spice mix.

3. Simmer gently over low heat for about 10 or so minutes, stirring occasionally, until the plums break down into a soft, jammy consistency.

4. Taste and adjust with more honey if needed.

5. Let it fully cool and reserve a few spoonfuls of syrupy juice for the glaze.

Make the Dough:

1. In a bowl, whisk together flour, salt, and sugar (if using).

2. Cut in the cold butter with a pastry cutter or fingertips until it resembles coarse crumbs.

3. Add ice water, one tablespoon at a time, just until the dough comes together.

4. Form into a disc, wrap, and chill for at least 30 minutes.

Assemble the Hand Pies:

1. Roll out the dough to about ¼ inch thick. Cut into circles (about 3–4 inches in diameter).

2. Add a spoonful of plum filling to the center of half the rounds.

3. Top with the other half, press edges with a fork to seal. You can also crimp with your fingers for a rustic look.

4. Make a small vent hole on top with a knife or fork.

5. Brush with egg wash (1 egg + splash of milk or water).

Bake:

• Preheat to 375°F (190°C).

• Bake on a parchment lined sheet for about 22–26 minutes

• Let them cool before glazing

Glaze:

1. In a small bowl, whisk together powdered sugar and reserved plum syrup until smooth and pourable

2. Drizzle over the warm pies while they’re still on the plate, allowing it to pool and soak in like wild fruit jam.

Notes:

These are good still warm with fingers sticky from the plum glaze but also still so good the next day. Serve with chamomile tea or cardamom milk or as an afternoon baking ritual with your bestie or kids!

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If you become a paid subscriber, you’ll get all five recipes in full every week right here inside the Weekly Digest. Think of it as your own healing cupboard. Like a growing recipe collection you can cook from, return to, and lean on as you heal or just eat beautifully!

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🍪 Whole Wheat Chocolate Chip Cookies

These might be my most proud chocolate chip cookie. They’re made with fresh-milled flour ( I used soft white wheat and rye) so we’re making sure to keep the fiber in here! My sister who is normally gluten sensitive can actually eat these without feeling inflamed. And so can I. They're deeply caramelly, chewy in the center, crisp on the edges, and honestly perfect for a September movie night. I love a rom com, one of these freshly baked, and a glass of cold A2 milk.

What you need