I was so excited to receive my review copy of Nourish in the mail! There are over one 120 Paleo recipes that are also AIP friendly! Wow! This makes it so much easier when you are trying to avoid nuts and eggs! I think this is my favorite AIP cookbook so far!
The author, Rachel Bryant has autoimmune thyroid disease. Like so many folks, she has discovered that eating real food, especially in the autoimmune Paleo protocol (AIP) has really helped.
While I don’t always follow the AIP protocol precisely – having come from the GAPS/SCD background – I do recommend the AIP for those who are still struggling with allergy issues. I find that if they remove nuts and eggs, things may improve.
AIP also removes spices made from seeds, nightshades and a few other details – you can get more information about the exact AIP protocol here at Phoenix Helix.
What I Love About this Cookbook
- This cookbook is all about real food. That is what really sold me on it. It’s not just about following the AIP protocol. It has a great introduction that explains what the food is all about and why. Rachel makes it simple to follow and understand.
- I especially like that the recipes use ingredients that are easily sourced. There are not a lot of recipes using weird flours that have to be ordered online. Most ingredients are things you already have in your pantry or can source locally.
- There are great recipes for condiments and ethnic foods that look mouth watering. You really don’t have to feel deprived at all. See the entire list of recipes here.
- Rachel also includes the use of fats other than coconut oil and suggests alternatives to coconut for those who are sensitive to it.
- The photos are beautiful and make the recipes shine. I love a cookbook with good photos of the food! Not all the recipes have photos, but with over 120 recipes I can understand that. I would rather have the extra recipes that follow the AIP protocol.
- Most of all, I love the creative combining of flavors and real foods. These recipes have clearly been developed with a great deal of effort and probably several iterations before coming to the final recipe.
Here is the recipe for a delicious dip that is made with mainly vegetables! My family absolutely loved it! This went VERY quickly! I didn’t have spinach on hand so I substituted the fresh chives that I have growing outside! It was great and I’m sure Rachel would approve!
- 1 tbsp (15 ml) coconut or avocado oil
- 1/3 cup (45 g) diced onion
- 2 cloves garlic, minced
- 1 cup (120 g) peeled summer squash
- ¾ cup Chicken Broth (page 225)
- 6 oz (170 g) drained jarred artichoke hearts
- 2 tbsp (8 g) nutritional yeast
- ½ tsp ground mace
- 6 oz (170 g) package of frozen spinach, thawed
- SOFTEN: Add the oil to a saucepan over medium heat. Add the diced onion and
- garlic to the pan while you peel and chop the summer squash. Cut the summer
- squash into pieces that are the same size as the diced onion, then add to the pan and
- stir to coat with the oil. Cook until the squash is tender, stirring occasionally so the
- squash doesn’t brown, about 10 minutes.
- BLEND: Transfer the softened vegetables to a blender and add the chicken broth.
- Gently squeeze the artichoke hearts to release any excess water before you weigh
- them out. Add the artichoke hearts, nutritional yeast and mace to the blender –
- process until you have a thick, smooth, “creamy” sauce.
- SIMMER: Pour the sauce back into the saucepan and return to the stove top at a low
- heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the
- frozen spinach into the sauce and simmer until the dip is warmed through. The dip
- probably won’t need any additional salt because of the artichoke hearts, but taste
- now and add any extra salt if you wish. Serve the dip warm and enjoy. Try pairing it
- with Pita Wedges (page 222).
Second photo and recipe reprinted with permission from the author.
Do you love that I now have a print button for the recipes? Leave a comment and let me know!