Creamy Chicken and Turmeric Soup

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A perfect hearty Autoimmune protocol compliant Chicken soup!

Ingredients:
2 cups shredded organic chicken breast
1/2 cup organic coconut milk
1 and 1/2 cup water
2 tsp organic turmeric powder
1/2 tsp sea salt
1 Tbsp chopped fresh organic ginger
1 clove garlic, minced
1 Tbsp coconut oil or olive oil
1/2 cup chopped organic flat leaf parsley and organic Asian basil
1/2 organic lemon juice
Procedure:
1. Heat coconut or olive oil on a medium stock pot under medium heat.
2. Saute Ginger and Garlic until fragrant.
3. Add shredded chicken breast, saute until heated.
4. Add coconut milk, water, turmeric powder and sea salt.
5. Simmer for 15 minutes and test taste, add more sea salt according to your preference.
6. Add chopped herbs and lemon juice, stir and let simmer for additional 2 minutes.
Serve hot and enjoy!

AIP Sweet Potato Roll

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AIP  Sweet Potato Dinner Roll

I’m so happy to introduce this AIP version of the Sweet Potato Rolls! I had been craving for breads and this one hits the spot while being an AIP compliant. The original recipe is made by Beth Gabriel in her  e-book Paleo Gluten Free, Slow Cooker Recipes.

Ingredients:

1 1/4 cup Tapioca Flour, like this

1/4 cup Arrowroot Flour, like this

1/2 cup Sweet Potato Puree, like this

1/4 cup Coconut Flour + 3 Tbsp Coconut Flour

1 Tsp. Sea Salt

1 Tsp. Baking Powder, like this

1/4 cup Coconut Milk beverage, like this

1/4 cup Olive Oil, like this

1 tsp gelatin powder, bloomed and whisked (see note)

1 Tbsp Nutiva Shortening

Procedure:

Note: Mix 1 tsp gelatin powder and 1/4 cup room temperature water on a small saucepan. Whisk and wait for about 5 minutes to let the gelatin bloom. Whisk again until frothy.

  1. Pre-heat oven at 400 degrees. Place parchment paper on a cookie sheet.
  2. Mix the first six ingredients in a big bowl. Make sure there is no clumps by using a sifter and a spatula.
  3. Mix coconut milk beverage, olive oil and bloomed gelatin in a big mixing bowl.
  4. Put half of the dry ingredients in, mix with hands then add the other half until a dough is formed. If its still soft, slowly add a teaspoonful of coconut flour until a firm dough is achieved.
  5. Cover with kitchen towel for 10 minutes.
  6. Sprinkle coconut flour on a board, form the dough into a log and divide into 8 pieces using a knife.
  7. Put shortening on your hand and gently shape dough into round balls. Allow shortening to cover outside of dough balls.
  8.  Arrange on the cookie sheet covered with parchment paper, allowing space in between.
  9. Bake for 15-18 minutes until golden brown. Serve warm.

Plantain Chunky Chips and AIP Guacamole

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Ingredients:
For the Plantain Chunky Chips

3 ripe Saba Plantain or Meduro Plantain – peeled and sliced lengthwise into four thin strips

2-3 Tbsp coconut oil

Sea salt

For the AIP Guacamole

2 ripe organic avocado, peeled, de-stoned and cut into cubes
1 lime juice
2 cloves garlic, crushed, peeled and diced
1/2 red onion, peeled and diced
Sea salt

Procedure:

For the AIP Guacamole
Mix all ingredients and season to taste. Cover and chill in the refrigerator.

For the Plantain Chunky Chips
Heat coconut oil on a nonstick medium size frying pan over medium high heat.
Place each chunky plantain chips on the pan, spacing out to easily turn. Let cook for 2-3 minutes until dark golden brown and fragrant.
Once all pieces are cooked, season to taste with sea salt.
Serve hot with the AIP Guacamole on the side.
Enjoy🙂

Purple Yam Jelly (Ube Halaya)

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Kitchen  Utensils : Medium Stock pot, Grater, Mixing bowl

Ingredients:

2.4 lbs. Purple Yam, boiled, peeled then grated or mashed (Boiling: wash purple yam in water, scrubbing any dirt. Put in a medium size stockpot and add ¼ cup water. Boil under medium high heat until Purple Yam is fork tender. Allow to cool prior to peeling and grating/mashing.)

1 can coconut milk, I uses this brand

½ cup coconut cream, I use this brand

1 cup Maple Syrup, I use this brand

1 ½ tsp Vanilla Extract, I use this brand

Procedure:

  1. Place a large saucepan on a medium-low heat.
  2. Add the coconut milk, coconut cream, vanilla extract and Maple syrup. Stir until heated through but not boiling.
  3. Add the grated/mashed Purple Yam and stir with wooden spoon until well mixed with the coconut milk mix.
  4. Taste to check if you will need to add Maple Syrup according to your taste preference. Remember a warm dish usually tastes sweeter than when it cools off or when served chilled.
  5. When Purple Yam is very thick, remove from heat and transfer to your preferred container. I prefer putting them in a small Mason jar container before chilling it for a more convenient serving size and on-the-go snack. All you need to do is attach a spoon in the jar.

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Ginger Spiced Taro Leaves with Coconut Milk (Laing Bikol)

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Kitchen Utensils: 4.5 quarts Pot, Chopping Board, Kitchen Knife, Grater

Ingredients:

1 pack dried Taro leaves (4 lbs) soaked in filtered water for 30-45 minutes to re-hydrate then drained thoroughly or squeeze the water out using both hands by making fist-size clumps or balls

2 cans Coconut Milk (shake the can well before opening) I use this brand

1/2 lb. Pork loin, cut into cubes

4 pieces Uncured Center cut Smokehouse Bacon, cut crosswise into thin strips, I uses Wholefoods’ 365 Brand (no celery powder) or if you are in the early Elimination Phase you can use this brand

1 cup peeled and grated organic Ginger

3 cloves Garlic, crushed and diced

2 medium sized Shallots, sliced

1 Tbsp Ginger Powder, I use this brand

1 tsp Sea Salt, I use this brand

Procedure:

1.  Brown the uncured Bacon on a heated pot on a medium fire. Take out of the pot. Set aside.

2. Add the Organic Grated Ginger in the bacon fat, stir until fragrant.

3. Add the Pork loin cubes and Ginger powder, stirring until evenly cooked and browned.

4. Stir in Garlic, Shallots and Sea Salt. Saute until Shallots are translucent.

5. Stir in Coconut Milk. Let simmer for 5 minutes. Stir the pot and test taste if needing more Sea Salt and Ginger Powder or Grated Ginger if you prefer a more spicy taste (Ginger substitutes for Chili Pepper, which is traditionally used in this recipe.)

6. Add the Re-hydrated Taro Leaves. Simmer for 30 minutes. Do not stir.

7. When Taro leaves are cooked, Stir in Bacon. Season to taste. Serve warm with Fried Plantain (see recipe in previous post titled AIP Primal Meet Tropical Kitchen Tricks)

Left over can be stored in the refrigerator for a week or in the freezer for 3 weeks.

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Primal Meet Tropical is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Earnings from this affiliate will be used for maintenance of this site, innovating AIP/Paleo recipes and content enrichment.

Coconut Milk and Root Vege Medley (Ginataang Halo-Halo)

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Ingredients:

3 pcs. medium size Taro root, peeled and sliced into cubes
2 medium size ripe Plantain, peeled, halved and sliced 1/2 ” thick
1 pc. Medium size Yam peeled and sliced into cubes
2 pieces large size Japanese Sweet Potato, peeled and sliced into cubes
1 can coconut milk, I use this brand
1/4 cup Maple syrup, I use this brand
1 cup tapioca pearl (soaked for 1 hour in lukewarm water) I use this brand
1 tsp ground cinnamon, I use this brand
1 ripe medium size organic mango, peeled and sliced into chunky cubes (as substitute for  fresh ripe Jackfruit which is traditionally used in this recipe)

Procedure:
1. Put in the Medium Stockpot the first six ingredients and fresh ripe Jackfruit if available. Let simmer in medium heat for 30 minutes or more until all root vegetables are fork tender.

2. While the Root Vege Medley is cooking, cook the tapioca pearl in a saucepan with 1/4 cup of water until translucent, stirring constantly, drain and add into the Root Vege Medley.

3. Add ground cinnamon. Add more maple syrup if you prefer a sweeter taste.

4. Serve warm or chilled. Garnish with fresh ripe organic Mango chunks.
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Primal Meet Tropical is a participant in the Amazon Services LLC AProgram, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Earnings from this affiliate will be used for maintenance of this site, innovating AIP/Paleo recipes and content enrichment.