Irish Stew and the Global Paleo AIP Kitchen Cookbook!

 

I am excited to announce that my new contribution cookbook “The Global Paleo AIP Kitchen” has just been released! This book was made possible thanks to the collaborative work of 18 amazing AIP bloggers and I am proud to be part of this project.

Yum! That’s the word that repeatedly crossed my mind when I virtually flipped through the book.  The concept of “the Global Paleo AIP Kitchen” cookbook is very close to me and I am glad that Bethany was able to bring this idea to life. As a former globetrotter, I was lucky to try many exquisite dishes belonging to the world cuisines. This cookbook collects many of the recipes that I came across during my culinary discoveries and it’s awesome to be able to find these recipes in one book!

I LOVE THIS COOKBOOK BECAUSE IT FEATURES:

• Over 120 recipes from around the world, with 80 recipes being exclusive to this cookbook.
• All the recipes are 100%  compliant with the elimination phase of the autoimmune protocol;
  
• 11 stand alone chapters, each representing a different food culture with recipes plus cultural background. Each chapter contains appetizers, mains, sides, drinks and desserts;
  
• 18 recipe contributors, with international experience, which brings to the book a great variety of recipes and an explosion of flavors!
• Recipes that are written with both, empirical and metric measurements: no need to convert!
  
• Beautiful design,
• and so much more!

My personal contribution to the cookbook consists of 5 recipes from 5 different countries. So imagine the variety the book offers thanks to the joint efforts of 18 contributors! Travel from home around the world is now possible, plus it’s cost effective & you don’t have to worry about cross-contamination!

SNEAK PEAK INSIDE THE COOKBOOK!

Finally, to give you further insight of what you will find in the cookbook, I am happy to share with you this yummy Irish stew recipe, created by one of the contributors to the boo

IRISH STEW

Author: Laura De Leon
Special Equipment Needed: Casserole dish with lid

Ingredients:
3 pounds lamb shoulder ~ 1.5 kg
¼ cup arrowroot flour ~ 32 gr
1 teaspoon sea salt ~ 5.4 gr
2 medium yellow onions, chopped
3 carrots, sliced
4 white sweet potatoes,chopped
1 ½ teaspoon dried thyme ~ 0.75 gr
4 cups beef stock ~ 1 liter

1. Preheat the oven to 325° Fahrenheit / 160° Celsius.
2. Coat lamb with arrowroot flour and sea salt.
3. Chop all the vegetables.
4. Arrange lamb in the bottom of a casserole dish.
5. Layer in the onions, carrots, and sweet potatoes.
6. Sprinkle in the thyme. Pour on the beef stock.
7. Cover and cook for 3 1/2 hours.
   

Click here to download “The Global Paleo AIP Kitchen”