Saturday, October 12, 2013

Carrot-top broccoli

Misha gets in some "down-dog" zzzz's.
I am off and running on the Paleo Autoimmune Protocol (AIP)---Day 3 or the 30-day elimination diet. This more-restricted version of the paleo diet has worked well for many with autoimmune diseases who often have leaky gut issues and have plateaued on the full paleo diet.

On the protocol, I will be eating paleo (eerie similarity to anti-candida diet) but with some additional restrictions: no nightshade veggies, no dairy, no eggs and no seeds or nuts. Going on this diet was especially difficult because of the need to eliminate seeds and nuts. They make cooking meals, adding protein and healthy fats easy.

Why do I need to eliminate them? People with autoimmune diseases often have sensitivity to nuts and find eating them aggravates their symptoms. This would be true for me so I don't eat nuts.

 But what about seeds? Sunflower and pumpkin seeds are one of the least reactive foods. The problem is  people with autoimmune disease may have impaired gut function which makes the seeds difficult to digest. Foods that sit around in your gut contribute to leaky gut problems and create the perfect environment for the growth of harmful bacteria.
Carrot-top broccoli steaks
So, how do you cook without seeds or nuts, which often add creaminess to soups, sauces, etc.? I am subbing full-fat coconut milk. I purchase organic Natural Value Coconut milk which comes in BPA-free cans and has no starches added for thickening.
Here's what you need for my carrot-top broccoli:

1 broccoli head, sliced into 3 broccoli steaks
salt and pepper
2 medium carrots, peeled
1/4 cup full-fat coconut(for regular Paleo, feel free to sub 1-2 T. of nut or seed butter)
steamed beets and cilantro for garnish

Here's what you do:

Preheat oven to 425 degrees. Slice the broccoli head lengthwise into three slabs. Place on a parchment-lined baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Cover with an aluminum foil tent and place in the oven for 20-30 minutes, until tender and slightly crisply.

While the broccoli cooks, peel and dice your carrots, and steam them until soft. Set aside to cool off.
When the carrots are cooled, puree them with the coconut milk in a food processor.

To assemble, place broccoli steaks on a bed of greens and spoon on some of the carrot cream. Serve this dish with some form of protein on the side.

Recipe contributed to:


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