The opening of the Royal Palm every winter was still filled with pomp and circumstance. An article in the Miami Herald in 1928 described the later years of the hotel as the “only keeper of traditions and memories of the past when Miami passed into its full grown maturity”. Visitors could rely on the consistency of staff from season to season. Greaves, had a well-earned reputation for running an excellent hotel and maintained all the traditions that frequent guests would come to expect. The staff had become like family and the location on the bay and river were ideal for those who regularly visited Miami every winter. The guests who had been traveling to Miami every tourist season since its beginning wouldn’t consider staying at any other establishment. However, the Royal Palm did have a dedicated following. These tourists were opting for a more modern experience. No longer was the Royal Palm the first choice of the younger tourists who never remembered a Miami that prominently featured Flagler’s grand hotel as the place to be seen. I plan to have a special comment section on this blog for readers and cooks to share their cooking experiences with Mom's Island Bakens and i do hope you will return and share with us again.Royal Palm Hotel in approximately 1926 – 27Īs the 1920s approached, Miami became a city with a lot of options for overnight accommodations. These three of course rule out the use of refined grains or sugars.I look forward to having you try out some of my recipes and will be interested to hear about your healthy cooking discoveries.

So, while everyone's body is different (yes some people are allergic to wheat and to many other foods), there are a few things we all need to do for excellent health and three of these are what I am concentrating on in this cookbook and demonstrating how to alter food to accommodate without losing flavors: high nutrient density (making sure every bite you eat is as high as possible in nutrients) a balance of the pH acidic-alkaline levels (most diets are too alkaline) and keeping the glycemic index as low as possible. While not everyone seems to be allergic to wheat, we have experienced a need for balance in our diets. In my family, most of the members have found that (despite some illnesses including cancer, as well as heart and gut issues) whole wheat is not an issue for us as long as it is used in very moderate amounts and it is organic (even sprouted is preferred). LInda, yes there are a number of recipes in Mom's Island Bakens using non-gluten flours, and many that I have suggested substituting my non-gluten flour blend recipe (on page 22) for whole wheat.

The Royal Palm by Mrs. D.