was given a copy of The Autoimmune Paleo Cookbook by Mickey Trescott for review purposes, but I only endorse quality products that I believe will have a benefit to my readers. This post contains affiliate links, which means I will get paid a small commission if you make a purchase using my link, however it doesn’t affect the price you pay.
As I’ve discussed in the past, I personally have issues with eczema, food intolerances and leaky gut. From a nutritional perspective, healing can happen when you eliminate or reduce the foods that trigger symptoms and eat foods that promote gut healing. The result is, I’ve been following a diet that is essentially the Autoimmune Protocol (AIP), which is basically a diet that is free of gluten, grains, dairy, eggs, nuts, seeds, nightshades, and of course food additives and chemicals (like thickeners, sweeteners, and colorants). Without those foods, you might wonder: “what do you eat then?”
Answer: LOTS, as evidenced by Mickey Trescott‘s book The Autoimmune Paleo Cookbook: An Allergen-Free Approach to Managing Chronic Illness. (Note: this book is an updated version of The Autoimmune Paleo Cookbook eBook, so if you’ve got that one, then you already know how great this book is). Being old school, I love tangible, flip-through-the-pages-type reading material. In fact, I’ve already put bookmarks in all the recipes I want to try. This hardcover book outlines the premise of the Autoimmune Paleo Protocol, lists the foods to avoid, and more importantly, the foods to include, along with a basic how-to in re-introducing the foods you end up eliminating at first. There is even a complete 4-week meal plan to guide you through the process. Really, it’s an invaluable resource to anyone who has autoimmune or inflammation issues. (Autoimmune conditions include, but aren’t limited to celiac disease, chronic fatigue syndrome, Crohn’s disease, rheumatoid arthritis, psoriasis, eczema, type 1 diabetes and more). But it is a cookbook after all, and I’m happy to report that the recipes are not only beautifully photographed (which I think is really important in any good cookbook), but the instructions are clear and easy to follow.
Want to try out a recipe for yourself? One of the things I’ve missed while following AIP is flavorful condiments (no nightshades means no ketchup, hot sauce or curries and no eggs means no mayo). Well, Mickey shows it’s still possible to have mayo- and curry-like flavors with her Autoimmune Paleo Curried Chicken Salad recipe. It made for a very tasty lunch, especially when served alongside some sautéed kale and this AIP flatbread recipe from The Domestic Man.
Like what you see? Scroll to the bottom to enter a giveaway for a signed copy of The Autoimmune Paleo Cookbook – the giveaway closes April 16th, 11:59pm (EDT)!
- 1/2 cup coconut concentrate or coconut cream
- 1/2 cup filtered water, warm
- 1/4 cup extra-virgin olive oil
- 3 to 4 cloves garlic
- 1/4 tsp salt
- Place all of the ingredients in a blender and blend on high for a minute or two, until a thick sauce forms (when freshly made, it should resemble the consistency of conventional mayonnaise).
- If the sauce is too thick, thin with water until the desired consistency is reached.
To measure coconut concentrate, it is best to soften it in a warm water bath before use as it is solid at room temperature Storage: Keeps well in the refrigerator, but hardens. Let come to room temperature or warm to soften before using.
Note: I did modify the ‘mayo’ recipe by using the top layer of thick cream from a chilled can of coconut milk. If you do this, make sure to blend the coconut cream with garlic first. I then hand-whisked in the olive oil, since I’ve found in the past that using a high-speed blender on olive oil can result in a bitter taste. Because I used the cream from canned coconut milk, I also found I didn’t need to add any additional water, as it’s written in the original recipe.
- 1/2 cup garlic “mayo”
- 1 tsp apple cider vinegar
- 1/2 lemon, juiced (about 1 tablespoon)
- 2 tsp powdered turmeric
- 1 tsp powdered ginger
- 1/4 tsp sea salt
- 2 cups shredded chicken breast meat
- 1/4 cup chopped red onion
- 1/4 cup raisins
- 2 tbsp chopped parsley, for garnish
- Soften the garlic “mayo” in a warm bath until it is liquid.
- Combine the mayo, vinegar, lemon juice, turmeric, ginger, and salt in a large bowl and whisk to combine.
- Add the chicken breast, red onion, and raisins. Stir to combine. Serve garnished with chopped parsley.
Interested in this book? Well, the great news is, I’ve got a copy to give away! Use the widget below to enter to win an autographed copy of The Autoimmune Paleo Cookbook by Mickey Trescott. You must answer the question to enter the giveaway, but you’ll get bonus entries for following The Real Food Guide on Facebook and Twitter, and tweeting about the giveaway. Easy peasy, right? Good luck!