Basic Mixed Salad With Balsamic Vinaigrette (AIP)

I realized that I have never posted about the basic salad that I eat with almost every single meal that I make…

This recipe is 100% AIP with a balsamic vinaigrette dressing.

You can vary the salad ingredients to include anything that you like to have in your salad – no need to stick to the vegetables that I have suggested here – I often vary them depending on what I have available and what is seasonal.

These ingredients are just a suggestion.

To make this recipe low-fodmap, simply omit the green onions and don’t use the suggestion of garlic in the vinaigrette dressing.

The vinaigrette cannot be made low histamine as given, but you could replace the balsamic vinegar with fresh lemon juice.

This recipe keeps well in the fridge for several days – just add the balsamic vinaigrette as needed.  I often make a big batch of salad, and store the dressing in a jar in the fridge.  I will serve myself a portion of salad as needed and then drizzle over a little dressing, toss it and eat it.

Basic Mixed Salad

serves 4-6


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  • ½ head romaine lettuce – chopped
  • ½ head green or red leaf lettuce – chopped
  • 1 small daikon radish – peeled and grated
  • 3 large carrots – peeled and grated
  • 4 green onions – chopped (omit this if low-FODMAP)
  • ½ english cucumber – chopped
  • Balsamic vinaigrette (recipe below)

This recipe is very simple to make.  Peel the daikon and carrots and grate them into a bowl (you could also chop or julienne them if you prefer).  Chop the 2 types of lettuce, the onions and the cucumber.

Place all the ingredients in a large bowl and mix well.  I find that my hands are the best tool to do this as it does not bruise the salad greens/lettuce.

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At this stage, the salad can be stored in a covered bowl or storage container in the fridge for a few days.   But like all raw/fresh ingredients, it is better if you serve it fresh.

Just before serving, toss with the balsamic vinaigrette (recipe below) and serve at once.

In the picture below, I served this salad with a simple grilled burger and a large dollop of guacamole.

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Basic Balsamic Vinaigrette

makes ¼ cup (enough for a salad for 4-6 people)

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This dressing is the epitomy of simplicity.

All you do is add the balsamic vinegar to a small glass jar.  Add the olive oil and season to taste with sea salt.

Shake well and use to dress your salads immediately before serving.

It can be kept in the fridge for several days, but will need to be allowed to come up to room temperature before mixing as the olive oil may solidify.

This recipe can be varied by adding garlic (do not add this if low-FODMAP) or fresh or dried herbs.  I like to add fresh thyme and oregano.  If adding fresh herbs use right away.

You could also replace the balsamic vinegar with any vinegar of your choice or even any citrus juice.  To make this recipe low histamine, I recommend freshly squeezed lemon juice in place of the balsamic vinegar.

The extra virgin olive oil can also be replaced with any oil that you prefer as well.  Nut and seed oils are not AIP, but avocado oil is and makes a delicious vinagrette.

Bone Marrow Poutine – AIP/Paleo/Gluten-Free/Dairy-Free

Poutine is a comfort food dish that originated in Quebec, Canada.  It consists of fries, gravy and cheese curds, and is a common fast-food dish found throughout Canada.

In honour of the week of April 18 – 25 2015 being Calgary’s Poutine Week, I decided that I was going to cook an Autoimmune Protocol version of this classic Canadian dish to share with my 2 housemates.

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I had been thinking about recreating this dish for a long time – several months at least, and Poutine Week seemed the ideal time to make it.

Of course, seeing that I am both Celiac and allergic to dairy, and I am also practicing the AIP (Autoimmune Protocol), an anti-inflammatory and intestinal healing lifestyle,  I needed to make a poutine that I could also eat…  and that meant that the traditional poutine of French-fries, flour-thickened gravy and cheese curds was totally out of the question.

I decided that white (Japanese) sweet potato fries would make a perfect substitute for the (nightshade containing) french-fries.  The gravy was a fairly easy substitute to make – I made a rich onion gravy similar to my Simple Gravy recipe that was thickened with tapioca starch, and flavoured with caramelized red onion and beef bone broth.

The cheese curds were substituted with cubes of my Cauliflower and Zucchini “Cheese” that I posted about yesterday.

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This cheese tastes like a mild cheddar or processed cheese.  And while it cannot compare to the texture of the traditional “squeaky” cheese curds, it does still add that mild cheese flavour.  The heat of the sweet potato fries and the gravy melts the cheese slightly and makes it taste oh so rich….  Think of all those poutines you ate that had mozzarella and other melty mild-tasting cheese added.  That is what this one is like!

And then, “just because I could”, I added some grass-fed beef bone marrow to add extra flavour and richness.

If you don’t like the idea of eating bone marrow, you could easily leave it out, and this dish will still be good….  in fact, if you did this, and used vegetable broth in place of the bone broth and agar while making the “cheese”, this could be a vegan dish!

But if you can obtain some marrow bones, I really urge you to give this a try with the marrow included – it really does add to the flavour.  And bone marrow is very nutritious – full of “brain-feeding” healthy fats.  And really, what is more decadent than a bone marrow poutine!

The best bit about this recipe is that if you have made the “cheese” in advance, you can have it ready in under 1 hour….

Serve this next time you have friends over to watch the hockey, and you will have very happy friends!  In fact, get yourself organized and you could have this cooking during the first period, and serve it while everyone is waiting for the second period to start!  Perfect food for the Stanley Cup Playoffs!

AIP Bone Marrow Poutine

serves 2-3

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    • 2-3 medium sweet potatoes (If you use the white Japanese sweet potatoes your poutine will appear more authentic, but the ruby/orange ones work just as well)
    • 3-4 tbsp fat of choice – melted if necessary (beef tallow, lard, bacon fat, coconut oil or olive oil would all be good choices)
    • Pink Himalayan Salt to taste
    • 2-3 lb cross-cut beef marrow bones (aprox 6-8 bones in total) – preferably from grass-fed beef
    • 1 red onion – peeled, halved and sliced
    • 2 cloves garlic – peeled and minced
    • 1 tbsp fresh thyme leaves
    • 1 quart beef bone broth – preferably homemade
    • 1 Tbsp Coconut Aminos or other soy sauce substitute
    • 1 Tbsp balsamic vinegar
    • 2 Tbsp Tapioca Flour
    • 3 slices Homemade Dairy-Free “Cheese” – cubed

The first thing that you are going to do is to preheat your oven to 400°F (200°C).

Peel the sweet potatoes, and cut them into fat fries – you really do not want skinny shoe-string fries here!  Place the fries in a bowl and toss with 2-3 tbsp of the fat you have chosen (melt the fat first if it is a solid type).  Season with salt, and spread the fries out in a single layer on 1-2 rimmed baking sheets.

Place the sweet potato fries in the oven, and set the timer for 15 minutes.

Place the marrow bones upright in a rimmed roasting tin:

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Place the roasting tin with the marrow bones in the oven below the sweet potato fries.

While the fries and bones are cooking, prepare the gravy – melt the remaining 1-2 tbsp of fat in a heavy based pan over a medium heat.

Add the onion and sautee until caramelized and browned.  Add the garlic and thyme and cook for 1-2 minutes.  Now pour in the bone broth and simmer for 10-15 minutes.

When the timer goes off, take the sweet potato fries out of the oven and toss well.  Return them to the oven and set the timer for a further 15 minutes.

Add the balsamic vinegar and coconut aminos to the pan with the onion and broth, and simmer for another 10-15 minutes.  You want the liquid to reduce by about a third…

When the oven timer goes off again, remove the sweet potato fries and bone marrow from the oven and allow them to rest for 5-10 minutes while finishing the gravy.

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Use as stick blender to puree the gravy to a smooth consistency.

Take the tapioca flour and mix with a little cold water to make a slurry.  Mix this slurry into the gravy, and bring to the boil.  Reduce the heat and simmer until thickened.

Taste and season as necessary with salt.

To assemble an individual portion of the Poutine…

Place a portion of the sweet potato fries in the bottom of an individual serving dish.

Scoop the bone marrow out of 2 of the roasted marrow bones and use to top the fries – don’t worry if it breaks up – that is fine…  Just don’t waste any.  You may need to use a small knife to cut around the bone cavity to release the bone marrow (if it comes out in one long piece chop it up before adding it to the fries in the dish!).  If the bones are too narrow, use a chop-stick or metal skewer to poke it out… just get as much out as you can! (Reserve the bones for making bone broth).  Make sure you either add any of the fat that comes out of the bone marrow to this dish or save it for future uses – it is a really nutritious fat.

Scatter some of the homemade dairy-free cheese cubes over the fries, and top with a generous ladle full of the gravy….

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Serve at once before the “cheese” has melted…

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It is worth bearing in mind that this is an incredibly rich dish, and it is very filling… the small amount shown in the picture above is roughly what each of us managed to eat – me and my 2 housemates (both of them guys)…  we all felt incredibly satisfied after eating it…. But not uncomfortably full… this stuff gets into your brain and just tells it that “I have eaten enough”…  bone marrow and the gelatin in the bone broth and cheese does that to you!  It is so incredibly nutritious that you really do not need to eat huge portions.

I would love to know if you try this recipe and what you thought of it…. and please, PLEASE!  give it a try with the bone marrow at least once!

Shared at: Simply Natural Saturday, Corn Free Every Day, Hearth and Soul Hop, Tasty Tuesdays, AIP Paleo Recipe Roundtable

Cauliflower and Zucchini “Cheese” – AIP/Paleo Vegan Option

Homemade vegetarian/vegan cheese has been showing up all over Instagram and various websites thanks to a poster by the name of Haley Stobbs.

I needed to make some AIP friendly cheese as an ingredient in an artichoke and spinach dip (recipe coming soon!) for a Beltane potluck that I was attending, and naturally I turned to this type of cheese as dairy containing cheeses are out (not only are they not AIP, I have an anaphalactic dairy allergy for which I carry an epipen).  I also needed some “cheese” for another recipe that I was planning on making – an AIP Poutine…

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As I did not have many zucchini, and I also wanted to give this cheese a little more “substance” than the original recipe had, I decided to use some steamed cauliflower as well.

While this recipe does not taste exactly like aged cheddar cheese (I doubt you could ever achieve that in a non-dairy form!), it does have a pleasantly cheesy flavour – like a mild cheddar or a processed cheese…

And HEY!  It is a “cheese” that I can eat without needing to use my Epipen and ending up in Emergency…

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Nutritional yeast gives this “cheese” it’s flavour.  The way that nutritional yeast is produced makes it safe for even people with SIBO or Candida overgrowth to consume.  I prefer to use this brand of nutritional yeast:

And the best bit?  It melts!

This cheese is 100% AIP, and can easily be made vegan by substituting agar flakes for the gelatin.  I actually did use agar when I made this for the potluck as I wanted my dip to be vegan.  I have also made it using Great Lakes Gelatin in order to take advantage of the gut healing properties that gelatin has.  Either way, it works well.

This is the gelatin that I use:

Cauliflower and Zucchini Cheese

makes 1 x loaf-tin sized block

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Place the cauliflower and zucchini in a steamer, and steam over simmering water for 8-10 minutes until tender.

Place the cauliflower and zucchini in a food processor and pulse until smooth.

Add the gelatin or agar powder while the puree is still hot and process until well mixed.

Add in the rest of the ingredients and mix well.

Pour the mixture into a loaf tin lined with parchment paper.

Chill in the fridge until well set.

Turn out the block of “cheese” and slice and use as needed…

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Optional:  Add fresh chopped herbs (I like to use parsley, thyme, oregano and basil) and finely chopped garlic to make a garlic and herb “cheese”.

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Shared at: Gluten Free FridaysReal Food Fridays, Lets Get Real Fridays, Simply Natural Saturday, Corn Free Every Day, Hearth and Soul Hop,  Tasty TuesdaysAIP Paleo Recipe Roundtable

Roasted Butternut Squash

This is one of the side dishes that I served along side the pork ribs that I made the other day.

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Roasting butternut squash concentrates the sweetness, and the slight caremelizing on the outside gives it a delicious flavor.

This is a very easy way to cook squash, especially when you have the oven on for other things.

Roasted Butternut Squash

serves 4

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  • 1 butternut squash – peeled, seeded and cut into 1″ cubes
  • 2 tbsp olive oil
  • sea salt to taste

Preheat the oven to 400°F (200°C).

Peel the squash, remove the seeds and cut it into 1″ cubes.

Toss the cubed squash with the olive oil and a little salt.

Place on a rimmed baking tray, and roast in the oven for 25-30 minutes until the squash is tender and starting to caramelize.

Serve at once

Shared at:  Fat Tuesday, Tasty TuesdaysGluten Free Wednesday, Allergy Free Wednesday, AIP Paleo Recipe RoundtableFull Plate Thursday

AIP Waldorf Salad – Nut Free

A Waldorf salad is usually made from celery, apples and walnuts, dressed with mayonnaise.

Because neither nuts or mayonnaise are allowed on the stricter version of the Autoimmune Protocol, I decided to modify the recipe so that it did not contain either of these ingredients.  I added cucumber and radishes to provide a bit of extra crunch, and in place of the mayonnaise, I used some of my homemade coconut milk yogurt.  This made it tangy and refreshing, and much lighter.  It also added some gut-friendly probiotics.

I served the salad on a bed of baby greens.

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This recipe was one of the side dishes that I served with my AIP BBQ Ribs that I made the other day.

AIP Waldorf Salad

serves 2

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  • 1 stick celery – diced
  • 1 granny smith apple – cored and diced
  • ½ cucumber – diced
  • 5 radishes – each cut into ½” chunks
  • ¼ cup coconut milk yogurt
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley – chopped
  • sea salt to taste
  • Baby spring greens to serve

Mix together the coconut milk yogurt, lemon juice and parsley.  Season to taste with sea salt.

Chop the celery, apple, cucumber and radishes into ½” chunks.

Mix the vegetables with the coconut yogurt dressing.

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Serve the salad on a bed of baby greens.

Shared at: The Gathering Spot, Handmade Tuesdays, Tell Em Tuesday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Gluten Free Wednesday, AIP Paleo Recipe RoundtableFull Plate Thursday, Gluten Free FridaysReal Food Fridays, Lets Get Real Fridays

AIP Paleo Pork Ribs And AIP Spice Rub

I got a great deal on some pork ribs the other week, and they had been sat in the freezer waiting for me to come up with a recipe to use them.

I modified my Tasty Intercostals recipe, as the rub used on these ribs contained a lot of non-AIP spices.

Because of this, I created my own version of an AIP spice rub which I rubbed on the ribs before cooking them in the slow cooker on a bed of onions and apples.

The ribs were then finished under the broiler to crisp them up slightly and brown them, and I blitzed the liquid, apples and onions in the base of the slow cooker to use as a BBQ sauce.

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These were some really tender, delicious ribs, and the sauce was, in my opinion, the best part.  It was fruity, but also had a meaty, rich taste from the juices that had dripped out of the ribs as they were cooking.

If you prefer though, you could always use some of my Saskatoon Berry and Peach BBQ Sauce…  I bet that would taste wonderful too.

AIP Paleo Pork Ribs with BBQ Sauce

serves 4

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  • 2 racks baby-back pork ribs – preferably from pastured pork
  • 1 recipe AIP Spice Rub (below)
  • 1 large onion – peeled and sliced
  • 1 apple – peeled, cored and chopped
  • freshly squeezed juice 1 orange
  • 1 tsp fresh thyme – chopped

Cut each of the racks of ribs into half.

Liberally rub the spice mixture all over the ribs, ensuring that each surface is well coated.

Place the sliced onion and apple in the base of the slow-cooker, scatter with thyme and pour over the orange juice.

Sit the ribs on top.

Cover and cook on low for 8 hours.

Once the cooking time is up, preheat the broiler to high and place the ribs on a baking sheet.  Cook under the broiler until the ribs have crisped up and are nicely browned on both sides.

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Slice the ribs between the bones.

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Using a stick blender, puree the contents of the slow cooker pot, and use this as a BBQ sauce to serve with the ribs.

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AIP Spice Rub

  • ½ tbsp Himalayan Salt
  • 2 tbsp granulated garlic
  • 1 tbsp dried oregano
  • 1 tbsp dried minced onion
  • 2 tsp dried thyme
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp turmeric

Mix all the ingredients together well using a spice grinder or food processor.  Use to liberally coat the ribs.  Store any unused rub in a glass airtight container.

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I served the ribs with the BBQ sauce, roasted butternut squash and an AIP version of a waldorf salad.

Shared at: Mostly Homemade Mondays, Mouthwatering Monday, Hearth and Soul Hop, Simply Natural Saturday, The Gathering Spot, Handmade Tuesdays, Tell Em Tuesday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Gluten Free Wednesday, AIP Paleo Recipe RoundtableFull Plate Thursday, Gluten Free Fridays, Real Food Fridays, Lets Get Real Fridays

Herbed Beef Sausage Patties – AIP

These sausage patties are useful for breakfast, and they make a welcome change from the pork sausage ones that I have already posted about.

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They can be frozen uncooked, or they can be pre-cooked in the oven and frozen in their cooked state.  The latter is simpler and quicker, as all you need to do is remove the patties that you need for breakfast the night before, allow them to thaw in the fridge, and then reheat them in the morning.

The method for freezing the uncooked ones can be found here.

Herbed Beef Sausage Patties

makes 12 patties

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  • 2lb ground beef (preferably grass-fed)
  • 1 tbsp fresh thyme – finely chopped
  • 1 tbsp fresh sage – finely chopped
  • 1 tbsp fresh tarragon – finely chopped
  • 1 tbsp fresh parsley – finely chopped
  • 1 tsp sea salt

Mix the ground beef together with the herbs and the salt.

Divide the mixture into 12 equal sized balls, then pat them out with your hands to form 12 patties.

Place the patties on a rimmed baking sheet (lining the baking sheet with parchment paper makes for an easier cleanup).

Bake the patties in a 400°F oven for 20 minutes until cooked through.

Alternatively, the patties can be cooked in a heavy skillet for 5-7 minutes per side.

Serve the patties at once, or cool them and freeze.

To reheat the thawed patties, return them to a heavy skillet and cook for 3-5 minutes per side until warmed through.

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The patties in the picture above were served with caramelized onions, sauteed baby chard and rutabaga hashbrowns.

Shared at:  Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Fat Tuesday, Full Plate Thursday, Home and Garden Thursday, This is how we roll Thursdays, The Handmade Hangout, Gluten Free Fridays, Real Food Friday, Old Fashioned Friday, Foodie Friends Friday, Foodie Friday, Mostly Homemade Mondays, Hearth and Soul Hop

Bacon Braised Chard

This is the side dish that I served along side the beef-heart steaks.

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Chard is one of my favourite vegetables.  I love the flavour, but even more, I love how nutritious it is.

It a good source of Thiamin, Folate, Phosphorus and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium, Potassium, Copper and Manganese (1).

I love to add bacon when I am cooking greens – not only does the bacon provide more flavour, it also provides some healthy fats that help you absorb the fat-soluble nutrients.

Bacon Braised Chard

serves 2

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Trim the chard, cutting the stems into small bite-sized pieces and coarsely chopping the green leaves.

Put the bacon in a large, heavy skillet and cook until crispy and the fat has run out of it.

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Add the chard stems to the skillet and toss for 5 minutes until the stems are starting to soften.

Add the broth to the skillet and simmer for 2-3 minutes.

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Now add the green chard leaves.  Toss until most of the liquid has evaporated and the leaves have wilted.

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Taste and season with salt if necessary.

Depending on how salty your bacon is, you might not need much extra salt.

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Serve at once.

Beef Heart Steak

I mentioned in a previous post that I had met Rachel from Trails End Beef.

The purpose of that meeting was for me to collect some wonderful 100% grass-fed beef heart, beef tongue and beef suet.

Let me tell you that the heart is absolutely WONDERFUL!

This is what I made with some of it….

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That beautiful plate of food is a beef-heart steak, some roasted root vegetables and bacon braised chard…

It was absolutely delicious, and simply packed with nutrition.

Organ meats, such as heart are one of the most concentrated sources of important vitamins, minerals and essential amino-acids.

Heart is a very concentrated source of Co-enzyme Q10 (CoQ10) which is important for cardiovascular health.  Heart also contains large amounts of Vitamin A, B12, folic acid, iron, selenium, phosphorus and zinc.  It is also a rich source of copper.  In addition to this, heart contains more collagen and elastin than regular muscle meat, which means it is a good source of the amino-acids glycine and proline.  These two amino-acids are essential for connective tissue, joint and digestive health.

Heart can be a very cost effective way of eating grass-fed meat as organ meats, even from grass-fed animals, tends to be very cheap.

And despite it’s somewhat threatening appearance, heart has a taste and texture that is very similar to steak.

This is how I made it.

Beef Heart Steak

serves 2

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  • 2 slices of beef heart – each 1″ thick (about 4oz each)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp kombucha
  • Pink Himalayan Salt to taste
  • 2 cloves garlic – crushed and coarsly chopped
  • 1 tbsp fresh parsley – chopped
  • 1 tbsp fresh tarragon – chopped
  • Beef Tallow or other cooking fat of choice

The first thing I did was to cut two 1″ thick steaks from the heart – there was far more heart than I needed for this.  The rest was saved to be used in another recipe.

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I took the 2 beautiful steaks and placed them in a ziplock bag along with the olive oil, kombucha, salt, parsley, tarragon and garlic.

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This was left to marinate for 30 minutes.

Next, heat up a heavy skillet with some beef tallow or other cooking fat, and once it is hot, add the heart.  Sear the steaks for 5 minutes per side until browned and cooked through to your liking.

I like my steak rare, and beef-heart steak is no exception.  If you prefer your meat more well done than this, increase the cooking time a little.

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Allow the steak to rest for 5 minutes, then serve.

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I served this with roasted root vegetables and bacon braised chard.

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Shared at: Paleo AIP Recipe Roundtable, Real Food Fridays, Lets Get Real Friday, Mix it up Fridays, Awesome Life Friday, Natural Family Friday, Gluten Free FridayOld Fashioned Friday, Hearth and Soul Hop, Waste Not Want Not Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Homestead Bloghop, Fat Tuesday

AIP Stuffed Cabbage Rolls

I think this might be one of my most successful recipes to date.

I just threw it together without following any specific recipe, and it turned out insanely tasty.

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While I was grocery shopping last weekend (in Safeways), I came across a whole fermented cabbage head.

I am partial to fermented cabbage, and seeing as this head was not only unpasteurized (meaning that all the bacterial cultures were still alive), but it contained only salt, water and cabbage…

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So I bought it, and it was the inspiration for making this recipe.

I have seen people posting about fermenting whole cabbages in the past with the aim of making stuffed cabbage rolls, but I do not own a fermenting crock so I have not been able to ferment a whole cabbage myself (it is just a little difficult to squeeze a whole cabbage into a mason jar…)

If you cannot find a whole fermented cabbage to use, you could make one yourself, or you could use a regular cabbage and blanch the leaves in boiling water for a couple of minutes so that they are flexible enough to wrap around the filling.  If you do buy a whole fermented cabbage, check that it does not contain any non-AIP spices or ingredients.

Of course, because the finished dish is cooked in the oven, none of the bacterial cultures will survive.  But the sour cabbage does add to the flavour.

This recipe is 100% AIP friendly.

AIP Stuffed Cabbage Rolls

serves 4

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  • 2 cups “Nomato” Marinara Sauce
  • 8 large sour cabbage leaves (this works out at about ¼ cabbage).  If using a fresh “regular” cabbage blanch the leaves in boiling water first.
  • 1lb ground beef (preferably grass-fed)
  • 1 small onion – peeled and chopped
  • 2 cloves garlic – peeled and finely chopped
  • 8oz mushrooms – finely chopped
  • 1 cup chopped fresh spinach – packed
  • ¼ cup bone broth
  • 1 tbsp fresh basil – chopped
  • 1 tbsp fresh thyme – chopped
  • 2 tbsp fresh parsley – chopped
  • sea salt to taste
  • 2 tsp nutritional yeast (optional)

Preheat the oven to 350°F.

Heat a skillet over a medium-high heat.  Add the ground beef to the skillet and brown for aprox 5 minutes.  Add in the onions, garlic and mushrooms, and cook until tender.

Add the spinach, broth, herbs and sea salt to taste.

Simmer gently until the spinach is wilted and most of the liquid has evaporated.

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Take the cabbage leaves, and fill each with 1/8 of the meat mixture.  Roll the cabbage leaf around the filling, tucking in the ends to make 8 neat parcels.

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Place 1 cup of the “Nomato” sauce in the base of a baking dish.

Nestle the cabbage rolls in the sauce, then top with the remaining cup of sauce.

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Sprinkle the finished dish with nutritional yeast if using it, then cover with a sheet of parchment paper and a sheet of foil (parchment paper next to the food to protect it from contact with the foil).

Bake in the preheated oven for 45 minutes.

Remove the paper and foil, and return to the oven for 15 minutes.

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Allow the cooked dish to cool for 5 minutes before serving as it will be very hot.

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Serve 2 cabbage rolls per person.

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As you can see, there were no leftovers!

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Shared at: Fat Tuesday, Waste Not Want Not Wednesday, Gluten Free Wednesday, Allergy Free Wednesdays, Paleo AIP Recipe Roundtable, Full Plate Thursday, Real Food Fridays, Lets Get Real Friday, Mix it up Fridays, Awesome Life Friday, Natural Family Friday, Gluten Free Friday, Old Fashioned Friday, Hearth and Soul Hop