April 1, 2015 by salixisme

75 AIP Easter Recipes Roundup

Easter is only a few days away, and if you are AIP, you may be wondering how you are going to manage during this season of eggs and chocolate.

All these great recipes show that it is possible to still have an enjoyable Easter celebration while maintaining your AIP diet.

Breakfast/Brunch

Ground Beef Hash – by Salixisme

Rutabaga Hashbrowns – by Salixisme

Perfect Breakfast Sausage – by Phoenix Helix

Breakfast Bowl – by Enjoying This Journey

Instant Oatmeal – by Grazed and Enthused

Apple And Cranberry Oatmeal – by Healing Family Eats

Baked Breakfast Casserole with Apples and Raisins – by Provincial Paleo

AIP Cinnamon Rolls – by Adventures In Partaking

Appetizers and Snacks

Pate Stuffed Bacon Wrapped Prunes and Bacon Wrapped Shrimp – by Salixisme

Ham and Parsley Terrine – by Salixisme

Sweet Potato Nachos = by It’s Me, Charlotte!

Zucchini Pinwheels of Prosciutto with Basil – By Sustainable Dish

Garlic and Artichoke Hummus – by Meatified

Stuffed Mushrooms – by Beyond The Bite

Korean Pork Dumplings – by Beyond The Bite

Easy Shrimp And Avocado Ceviche – by Gutsy By Nature

Chunky Tapenade – by Comfort Bites

Soups

Seafood Chowder – by Salixisme

“Cheesy” Broccoli Soup – by Comfort Bites

Crab Bisque – by He Won’t Know Its Paleo

Spiced Apple And Butternut Squash Soup – by Gutsy By Nature

10 Minute Spring Soup – by Fresh Tart

Quick Onion Soup – by Meatified

Fennel and Spinach Soup – by Healing Family Eats

Salads

Lacto-Fermented Beet and Carrot Salad – by Salixisme

Colorful Nutrient-Dense Kale Salad – by A Squirrel In The Kitchen

Eat The Rainbow Salad – by The Paleo Partridge

Fennel And Apple Slaw – by This Sydney Life

Early Spring Salad With Grapefruit And Ginger Viniagrette – by Autoimmune Paleo

Easy Middle Eastern Inspired Coleslaw – by Provincial Paleo

Squash, Beet And Apple Salad – by Fresh Tart

Entrées

Glazed Ham – by Salixisme

Saffron Roast Lamb – by Salixisme

Moroccan Lemon and Herb Roast Chicken – by Salixisme

Slow Cooker Kalua Pig – by Nom Nom Paleo

Slow Roast Prime Rib – by Autoimmune Paleo

Poached Halibut and Beets – by Paleo Porn

Roast Duck Breasts with Raspberry and Orange Sauce – by Comfort Bites

Mint Lamb Burgers – by The Bacon Mum

Lamb and Beet Greens Stuffed Acorn Squash – by Whole Life Full Soul

Side Dishes

Roasted Beets and Sweet Potatoes – by Salixisme

Lemon and Thyme Braised Leeks – by Salixisme

Roasted Garlic Mashed Rutabaga – by Sweet Potatoes And Social Change

Creamed Spinach – by Predominantly Paleo

Bacon Balsamic Wrapped Asparagus – by Beyond The Bite

Citrus And Sage Roasted Baby Carrots – by Meatified

Cinnamon Raisin Soda Bread – by Beyond The Bite

Garlic Rosemary Breadsticks – by He Won’t Know Its Paleo

Dairy Free Butter – by He Won’t Know Its Paleo

Desserts

Choco-Bananacado Mousse – by Salixisme

Strawberry Rhubarb Crumble – by Sweet Treats

Mini Strawberry Shortcakes – by Sweet Potatoes And Social Change

Banana Coconut Pudding – by The Paleo Pi

Squash Panna Cotta – by a Fresh Tart

No Bake Lime Tartlets – by Beyond The Bite

Paleo Chocolate Lava Cakes – by Grazed And Enthused

Thyme Scented Strawberry Fool – by Healing Family Eats

Saffron Mango Mousse – by Adventures In Partaking

Autoimmune Paleo Salted Caramel Icecream – by Primal Palate

Sweet Treats and Candy

Homemade Marshmallows – by Salixisme

Lemon Gummies – by Backcountry Paleo

Blood Orange Gummies With Kombucha – by Sweet Treats

Turkish Delight – by The Paleo Partridge

Pontefract Cakes – by Petra8paleo

Coconut And Carob Truffles – by A Squirrel In The Kitchen

Mint “Chocolate” Truffles – by Grazed and Enthused

Cocoa Butter Stuffed Dates – by Heartbeet Kitchen

Beverages

Strawberry And Mint Refresher – by Salixisme

Cranberry Ginger Mocktail – Sweet Potatoes and Social Change

Ginger Ale – Healing Family Eats

Ginger Mint Limonade – by the Tasty Alternative

Dairy Free Strawberry Milkshake – by Pure and Simple Nourishment

Herbal “Coffee” – by Provincial Paleo

Cinnamon Vanilla Herbal “Coffee” – by Delicious Obsessions

Ginger Basil Tea – by Paleo Living Magazine

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March 25, 2015 by salixisme

Turmeric-Avocado Deviled Eggs

This is the second batch of deviled eggs that I made for the Ostara Potluck I attended.

The first batch was the Pink Deviled Eggs I wrote about a few days ago.

Unlike the pink eggs, which used leftover beet brine, I made a fermented turmeric brine especially for these eggs. They will need to be started at least 2 weeks in advance of when you want to serve them in order for you to have time to ferment the turmeric brine.

But the results are worth it!

Turmeric adds the yellow colour to the outside of the eggs, and is also a powerful antioxidant and anti-inflamatory.

The avocado not only provides the green creamyness to the yolk filling, it also provides some heart-healthy monounsaturated fats, a ton of nutrients and yet more anti-inflammatory properties.

These are a stunning contribution to a potluck, but also make great snacks and would look wonderful on an Easter buffet table. They would also be good for breakfast or in packed lunches.

You could also just eat the turmeric pickled eggs whole without going to the trouble of cutting and filling them with the avocado mixture.

Whole eggs/egg whites are an AIP stage 2 reintroduction, so if you are following the AIP plan, you will need to wait until you have successfully reintroduced egg yolks and egg whites before eating these. When reintroducing foods on the AIP, I recommend this guide.

Turmeric Avocado Deviled Eggs

Makes 24 halved eggs

To make the turmeric brine:

2 TBSP pink Himalayan salt
1 small carrot – sliced – peel if not organic
2″fresh root ginger – sliced thinly
2″ fresh turmeric root – sliced thinly
4-5 slices fresh horseradish root
3 cloves garlic – peeled
3 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 cabbage leaf (to weigh down the veggies to ensure they all stay underneath the brine)

To make the eggs

1 dozen eggs – preferably free-range/pastured/soy-free

To make the filling

1 large ripe avocado – peeled and diced
sea salt to taste
1 tbsp fresh parsley – chopped
1 tbsp fresh basil – chopped
1 tbsp fresh chives – chopped
1 tbsp fresh thyme – chopped
1 clove garlic
2 tbsp lemon juice
2 tbsp extra virgin olive oil

The first thing that needs to be done is that the brine needs to be made and fermented. This needs to be started at least 2 weeks before you want to serve the eggs.

Take all the brine ingredients, except for the cabbage, and put them in a quart mason jar. Add filtered water to cover and mix well to dissolve the salt. Tuck the cabbage leaf on top of the veggies to hold them down under the brine. If necessary weigh this down with a small jar or shot-glass filled with brine.

Cover and leave to stand at room temperature for at least 7 days. It may get fizzy and bubbly as the naturally occurring cultures start to ferment the sugars in the veggies and herbs. This is normal. Open the lid every now and again to release the gas.

Once the brine is fermented to your liking, strain out all the solids, reserving the fermented brine.

Take the dozen eggs, and place them in a pan with cold water. Bring to the boil, reduce the heat and simmer for 10 minutes.

Drain and place in cold water.

Once the eggs have cooled enough to handle, peel off the shells and pack the eggs in a large mason jar.

Carefully pour over the brine to cover the eggs.

Place the eggs in the fridge and leave to “pickle” for 5-7 days.

To make the deviled eggs…

Drain the eggs from the brine.

Cut each egg in half lengthwise and carefully scoop out the yolk.

Mash the yolks with the avocado.

Place the herbs, garlic, lemon juice and the olive oil in a blender or food processor and puree to a paste.

Add the herb puree to the egg yolks and avocado and mix well.

Season to taste with sea salt.

Carefully spoon or pipe the green mixture back into the egg whites and arrange on a serving platter.

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March 22, 2015 by salixisme

Pink Deviled Eggs

This is an unusual way to prepare eggs, but it is both delicious and very striking to look at.

I made these for a Ostara celebration that I attended.

They would also be perfect for Easter, and would make a stunning addition to a brunch table. I also made some yellow deviled eggs as well, but they are a separate recipe.

They also make great appetizers or snacks. Kids love them due to the unusual colour…

The striking pink-purple colour is 100% natural, and comes from soaking the cooked and peeled eggs in leftover beet-brine or beet kvass.

The eggs need to soak in the brine for several days – the longer you soak them, the more the whites take on the colour – I left these in the brine for 7 days, and as you can see, the purple-pink colour penetrated all the way to the yolks. In fact, the yolks were stained slightly pink at the edges. I suspect that leaving them in the brine for even longer would result in pink yolks as well.

If you also need to make the beet brine or kvass, you will need to start these at least 2 weeks in advance. The recipe for the beet brine/kvass can be found here.

While these are not 100% AIP (egg yolks are a stage 1 reintroduction, and egg whites are a stage 2 reintroduction), if you have successfully managed to reintroduce eggs, you could enjoy these beauties. When reintroducing foods on the AIP, I recommend this guide.

Pink Deviled Eggs

makes 2 dozen halved eggs

1 dozen eggs
beet brine or beet kvass to cover
¼ cup homemade mayonnaise
¼ cup coconut milk yoghurt
2 tbsp fresh dill – chopped
salt and black pepper to taste (black pepper is a stage 2 reintroduction – omit this if sensitive to it)
dill sprigs to garnish

Place the eggs in a pan and cover with cold water. Bring to the boil, then simmer for 10 minutes.

Drain the eggs and cover in cold water. Leave to stand until completely cold.

Remove the shells from the eggs, and place them in a large mason jar. Cover the eggs with the beet brine/beet kvass, and put on a lid.

Store the eggs in the fridge for between 3 and 7 days. The longer you leave the eggs, the more colour the whites will take.

To make the deviled eggs, drain off the beet brine/kvass.

Slice each egg in half, lengthwise and scoop the yolks into a bowl.

Mash the yolks with the mayonnaise and coconut milk yoghurt until smooth. Season with salt and black pepper, and stir in the dill.

Spoon or pipe the yolk mixture back into the whites and garnish with a small sprig of dill.

Keep in the fridge until you are ready to serve, and be prepared to explain to everyone how you achieved that wonderful colour!

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April 10, 2014 by salixisme

Saffron Roast Lamb

Lamb is one of my favourite meats – I blame that on growing up on a sheep farm, where we ate a LOT of lamb!

I had a beautiful leg of lamb in the freezer and decided that I wanted to cook it for Sunday Dinner.

This recipe is based on one from Feast by Nigella Lawson.

It is Paleo, Gluten/Grain-free and AIP-friendly. And it tastes just delicious!

This would be perfect to serve at Easter!

Saffron Roast Lamb

serves 6

1 leg of lamb (mine weighed 1.7kg/3¾lb)
¼ cup olive oil
2 cloves garlic – crushed
6 green onions – chopped
2 bay leaves
juice of 1 lemon
small bunch of mint – torn
2-3 sprigs of rosemary, needles removed and chopped
Salt to taste
2 carrots – peeled and cut into sticks
2 sticks of celery – cut into sticks
1 onion – peeled and sliced
½ tsp saffron threads soaked in 1 cup boiling water

Put the lamb in a large dish and pour over the olive oil. Add the garlic, green onions and herbs, and sprinkle with salt. Squeeze over the lemon juice.

Rub all this well into the lamb, then place the dish in the refrigerator overnight so that the meat can absorb all the flavours..

Next day, remove the lamb from the refrigerator and allow it to come up to room temperature while the oven preheats.

Preheat the oven to 220°C/425°F.

Place the onion, carrot and celery in the base of a roasting tin and transfer the contents of the dish to the tin, sitting the lamb on top of the veggies.

Put the lamb in its roasting tin in the oven and roast for 35 minutes per kilo (16 minutes per lb). You want the lamb to be cooked so that it is just a little pink inside. If you have a meat thermometer, aim for a temperature of 70°C/160°F in it’s thickest part.