Lotus+Birch Cookbook (coming soon)
by Christina Lorraine · November 3, 2026
I come from two worlds. My mom is from Thailand, and my dad’s familys from Norway and Scotland. One side gave me lemongrass, lime, coconut and fresh herbs. The other gave me salmon, rye, dill, root vegetables and berries.
When I began living with an autoimmune condition, I had to rethink the way I ate. I needed food that was good for my body and helped keep me hydrated, without alcohol, refined sugar or heat that was too strong. So instead of choosing between my two heritages, I decided to bring them together.
Lotus & Birch is the result: Thai flavors and Nordic ingredients in light soups, fresh salads, warming drinks and simple sweets. These are the recipes I created for myself, and I hope they bring you good food and a full table too.
Allergy note: Recipes 5, 6, 8, 11, 22, 25 and 27 contain peanuts, and recipe 23 contains cashews. Each lists a peanut-free or nut-free swap. Other common allergens appear throughout, including fish, shellfish, dairy, eggs, gluten (rye), soy and sesame. These swaps are suggestions, not medical advice. Curry and chili pastes often contain shrimp paste (shellfish), and each Contains line below is based on the listed ingredients only. Always check ingredient labels for cross- contamination and consult a doctor or allergist if you have a food allergy.
Until launch!
November 3, 2026
About Lotus+Birch Cookbook
I come from two worlds. My mom is from Thailand, and my dad’s familys from Norway and Scotland. One side gave me lemongrass, lime, coconut and fresh herbs. The other gave me salmon, rye, dill, root vegetables and berries.
When I began living with an autoimmune condition, I had to rethink the way I ate. I needed food that was good for my body and helped keep me hydrated, without alcohol, refined sugar or heat that was too strong. So instead of choosing between my two heritages, I decided to bring them together.
Lotus & Birch is the result: Thai flavors and Nordic ingredients in light soups, fresh salads, warming drinks and simple sweets. These are the recipes I created for myself, and I hope they bring you good food and a full table too.
Allergy note: Recipes 5, 6, 8, 11, 22, 25 and 27 contain peanuts, and recipe 23 contains cashews. Each lists a peanut-free or nut-free swap. Other common allergens appear throughout, including fish, shellfish, dairy, eggs, gluten (rye), soy and sesame. These swaps are suggestions, not medical advice. Curry and chili pastes often contain shrimp paste (shellfish), and each Contains line below is based on the listed ingredients only. Always check ingredient labels for cross- contamination and consult a doctor or allergist if you have a food allergy.
