A collection of recipes devised for our whole family, but especially with our son Finn in mind. Finn is 11 and has Down syndrome, as well as a congenital bowel condition called Hirschprung’s, and he absolutely loves food!

I’m a Licensed, Registered Homeopath by profession. In 2022, I joined the Trisomy 21 Research Association as a Practitioner Member of their Scientific Advisory Committee (SAC). I run a busy, international homeopathy practice (www.amyharronhomeopathy.com) specialised in the support of those with Down syndrome as well as other neurodevelopmental and genetic conditions. I am also a member of International Homeopaths for Autism.

I’ve been passionate about food, cooking and nutrition for as long as I can remember, and having Finn has meant that my own learning has taken me on a few unexpected and enlightening paths. While I’m not claiming Finn’s diet is ideal or suitable for every individual with Down syndrome, it does follow a few general principles and themes that I believe work for Finn and could be usefully incorporated for most children, particularly those with Down syndrome.

Championing real, whole foods, recipes focus on nutrient density. We prioritise organic and GMO-free ingredients, and overall we strive to avoid pro-inflammatory ingredients and keep sugar low (while still enjoying treats).

We are fortunate in that we live in rural Northern Ireland - and wherever possible, ingredients are local and seasonal. Recipes include locally sourced (grass-fed/pastured) meat (including organ meat), fish and seafood (wild caught, where possible), as well as (free-range/pastured) eggs, and plenty of fruits and veggies. All recipes are gluten free and largely dairy free.

Finn does eat grass-fed ghee and raw, grass-fed butter daily. We are also able to access raw cream and raw A2 milk. However, this option is not available to all, and dairy may be problematic regardless for those dealing with dairy sensitivity, constipation, acute inflammatory states, regression or chronic mucous (especially chest, sinus and ear issues). With this in mind, the majority of recipes are dairy free (or have the option of being made dairy free).

Recipes are all free from:

• Gluten

• Processed sugar

• Conventionally raised meat and dairy

• Farm-raised fish and seafood

• Trans fats (hydrogenated or partially hydrogenated vegetable oils)

• Highly processed vegetable and seeds oils (including rapeseed/canola oil, sunflower, soybean oil etc.)

Instead they focus on:

• Gluten free, unprocessed alternatives

• Organic fruits and vegetables

• Grass-fed/pastured meat (including organ meats)

• Wild caught fish and seafood

• Free-range/pastured eggs

• Bone broths / fish / shellfish broths

• Natural, traditional fats, like butter, ghee, coconut oil, olive oil, lard and tallow.

• Alternatives to processed sugar

• Prepared nuts and seeds (pre-soaked or sprouted)

• Prepared beans and legumes (pre-soaked or sprouted)

I’d say I follow a broadly-based Weston A. Price Foundation approach, but with tweaks and adaptations based around Finn’s specific needs. I’ve learned much from authors like Sally Fallon Morell, Dr. Mary Enig, Weston A. Price, Catherine Shanahan, Dr. Steven Lin, Mark Hyman M.D, Dr Natasha Campbell-McBride and Amy Myers M.D. And I probably have a cookery book addiction that needs looking at.

I’ve also been fortunate to have had the opportunity to learn from Australian Naturopath Gabi Giacomin, who specializes in supporting children with Down syndrome. Gabi has been supporting Finn for almost 10 years now. I also work closely alongside fellow TRI SAC Practitioner Sara Land - another excellent Naturopathic Practitioner who also specialises in supporting those with Down syndrome.

Dixie Lawrence, of the Trisomy 21 Research Foundation, has also been and continues to be a huge support, and so many of us parents are indebted to her tireless work.

I’m also thankful to my dear friend Dr. Jayne Donegan, who’s suggestion to read Sally Fallon Morell’s ‘Nourishing Traditions’ when Finn was barely a toddler set me on the right path. I also often recall Jayne’s wise advice that there are few meals more nourishing for a child than a soft-boiled egg with a spoonful of butter - it always helps in moments when time, ingredients or both are short!

Much of what I read, practice and share may not be aligned with the mainstream approach. Nutrition isn’t one-size-fits all, and while everyone is different there are things that set those with Down syndrome apart from the ‘general’ population most textbooks are written for. While every child with Down syndrome is different, however, there are certain things that I believe can be broadly applied.

The benefit of an ever-expanding understanding of the biochemistry of those with Down syndrome means we are now able to individualize the way we approach the health and nutrition of our children more than ever before. I’m always learning, ever open - and my approach to Finn’s diet has developed over time, sometimes changing based on new information. My aim is to share some of what I have learned along the way.

The kitchen is absolutely the heart of our home, and at least once a day Finn bursts into the room and asks “What can I eat?” This site is a collection of my response to that all important question, and a celebration of the fact that our children really are our own best teachers. While originally insipred by Finn, my hope is that it can also serve as a useful resource for the parents I serve within my Homeopathy practice and beyond.

I’ll close with the wise words of Sally Fallon Morell.

“The basis of good health is always real, nutrient-dense food - all other therapies depend first and foremost upon the diet”.

I agree, and my aim here is to make real, nutrient-dense food accessible, delicious and family friendly.