I recently had the pleasure of “chatting” with Emily Bartlett, author of The Eczema Cure. If you’ve been over to Emily’s blog, Holistic Kid, at all, you know that she is very knowledgeable about how to nourish and heal yourself with traditional food. She also obviously loves to help others figure out how to heal themselves, too. It’s been a real treat for me to get to know her a little better. I hope you enjoy learning a little more about Emily, too!
Interview with Emily Bartlett
Mindy: What inspired you to write The Eczema Cure?
Emily: Eczema is the most common condition that I see in my practice. I find that parents are at a loss for how to treat it, and doctors have no solutions that actually work. But when you get to the source of the problem and treat eczema with Real food, it resolves for good. I don’t have any magical secrets here, just a straight forward, four step plan that actually works. I wanted to share this in a format that was accessible and could help as many people as possible.
Mindy: What understanding do you hope readers of The Eczema Cure will walk away with?
Emily: Eczema is not really a skin condition, it is an immune system issue that stems from a weakness in the digestive system and reflects outward to the skin. When you address eczema from this understanding, you not only clear up the skin, but you prevent bigger health issues down the road.
Mindy: What was your biggest challenge when you were first trying to heal your daughter’s eczema?
Emily: When my daughter had eczema, I was in denial that raw milk could possibly be contributing to the issue. I was doing everything right except for feeding her a big bottle of milk every night. When we stopped the dairy, her skin improved rapidly, and over time her gut has healed and she can digest raw milk, wheat, and strawberries (her triggers) without a problem.
Mindy: What encouragement can you offer to those who struggle with eczema?
Emily: Hang in there! If you’re willing to take a good, hard look at what needs to change with your diet and lifestyle, the cure for your eczema is right around the corner. For those who feel like you already eat a Real food diet with no success, sometimes the devil is in the details. In cases like this, I am happy to do a brief email consult to determine what you may have missed in the book.
Mindy: Thanks, Emily, for telling us a little more about your ebook!
Recipe from The Eczema Cure
Emily was also kind enough to share one of the recipes from her ebook. I think you’re going to love this alternative to pizza that doesn’t involve any grains or nuts. If you’re on the GAPS diet, just be sure to swap out the mozzarella for a GAPS-legal cheese option. Enjoy!
Cauliflower Crusted Pizza
- 1 head of cauliflower (you will need 1 cup of riced cauliflower for this recipe)
- 1 ½ cups of full-fat mozzarella cheese, shredded and divided – preferably from grass fed cows
- ½ cup parmesan cheese, shredded and divided
- 1 egg, beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon dried onion powder
- 1/4 teaspoon sea salt
- 1/8 cup olive oil
- 3/4 cup pizza sauce
- additional toppings of your choosing
- Remove florets from the head of cauliflower.
- Using the chopping blade with your food processor, pulse the florets until the cauliflower is the consistency of rice.
- Steam the cauliflower in a covered saucepan until cooked but not mushy (no need to add water).
- Measure out 1 cup of cooked, rice cauliflower for this recipe, allow to cool, then save the rest for another batch or dish that calls for steamed rice.
- Preheat your oven to 450 degrees Fahrenheit. Combine cooled cauliflower, egg, 1 cup of the mozzarella, 1/4 cup of the Parmesan, oregano, garlic, onion, and salt in a small bowl. Using your hands, spread the raw ʻdoughʼ into a thin round layer on a cookie sheet covered with parchment paper and cover with a thin layer of olive oil.
- Bake for 20 minutes or until the crust is uniformly browned – more brown than the image below.
- Remove from the oven, transfer on the parchment to a wire rack, and allow to cool completely for a more sturdy crust. If you donʼt mind eating with a fork, you can add your sauce and topping immediately.
- Otherwise, when your crust has cooled, top with about 3/4 cup of pizza sauce (more or less based on your preference), 1/2 cup of the shredded mozzarella, 1/4 cup of the Parmesan cheese, and any additional toppings you desire.
- Return to the oven under the broiler set to high for 3 minutes, or until cheese is bubbling.
Heal Your Eczema Naturally
Disclaimer: I received a free copy of this ebook for review, but all opinions expressed here are entirely my own. There are affiliate links in this post. If you purchase this ebook, I will earn a small commission. Thank you for supporting my site!