One of the biggest misconceptions about AIP is that without nightshades and seed-spices, that our food must be boring and bland. I assume that this idea happens because the ‘spicy’ foods many people are used to eating before AIP (mexican, chili, indian & thai curries), rely heavily on the spices that are now off the table. But that doesn’t mean those foods have to be off the table…you just have to get a little creative!
Life with nightshade and seed spices doesn’t mean that AIP food needs to be boring or bland.
Having spent most of my life in places where foods have deep flavors, there’s no way I could survive with boring food and I’m more than surviving, I’m thriving on the AIP diet.
Just take a look at this list of AIP compliant seasonings (spices, herbs and flavorful veggies) that I regularly use in my cooking, along with some of my favorite recipes that make use of them. And, the crazy thing is that there are TONS more out there.
Nothing boring here!
But, don’t just take my word for it.
Let me tell you all about a great AIP book that will literally open up a world of spices for you. Jo Romero from ‘Comfort Bites Blog’ is similar to me when it comes to her love for all foods spicy and has a special place in her heart for Indian Curry Takeout. There was no way she was going to give up her love of spice when going AIP, so she has written a book called “Spice: over 90 Paleo and AIP Compliant Recipes.”
If you miss spice, then this book is the answer to your AIP bland cooking conundrum.
The title almost says it all, but let me give you a sneak peak at some of the recipes – Ginger and Salmon Maki Rolls, Chinese Beef Noodle Soup, Indian Sweet Potato Patties, Rocket Chimichurri, Lamb & Saffron Stew, Naan Bread, Chinese Style Lemon Chicken, Spinach & Chicken Curry, Red Thai Vegetable Curry…and the list goes on and on and on.
Along with amazing recipes, Jo has included an encyclopedia of AIP friendly spices & seasonings and ways to use them. Her desire with this book is open up the world of seasoning for you and help you make your AIP cooking as flavorful as possible. She also includes a handy chart about building levels of flavors using aromatic veggies, herbs and spices to make the perfect AIP curry… yes it can be done!
The day I first got my hands on this book I literally went page by page thinking…I’m going to make that first…no that…no that’s what I want. So far, everything I’ve tried from this book is full of flavor, but I wanted to share with you about the very first thing I made from this exciting book. The first thing I chose to make was ‘Parsnip Saag Aloo.’ This is a nightshade free rendition of an Indian dish of roasted potatoes which I used to always order when I ate out at Indian restaurants.
The flavor was spot on and I couldn’t believe that I wasn’t eating a big bowl of potatoes. This was the perfect side dish for my ‘lamb & apricot curry’ and would be a great side dish for roast chicken, grilled pork chops, or any other meal where you want some potatoes.
If you can’t tell, I love this book and would highly recommend it to anyone interested in adding some spice to their AIP life.
**Jo was kind enough to give me a review copy of her book, but the opinions expressed above are completely my own.
** There are affiliate links in this email, which means that if you click on a link and buy something, I will receive a commission at no extra cost to you.