I’m not kidding when I tell you that I think this is the best root vegetable soup in the world. It is so good. An AIP-version of the Graham Kerr classic, this soup is the soup of my childhood. IO’ve adapted it to make it AIUP-friendly and I know it will become a family favourite.
My SECRET SQUIRREL Nutty Granola recipe will give you the feeling you’re eating yummy, toasted, decadent granola without the gluten, dairy, or even oats. It’s free of nasties (additives and preservatives) and can easily be made sugar-free, too. I think this will become a favourite!
How to activate your nuts: Making a habit of soaking your raw nuts and seeds increases their vitamin and mineral content and makes them easier for us to absorb. In other words – more nutrient-dense. Why wouldn’t you?
So many AIP pâté recipes contain apple… Well, not this one! This is my Chicken liver pate with pear and sage. It’s both dairy-free and coconut-free.
You know eating liver is good for you and, it is the most nutrient-dense way to get more vitamin A into your diet fast.
First published in 2015, this is my newly updated AIP liver recipe round up. Consistently one of the most popular posts on joannafrankham.com, this baby is your one-stop repository for all things liver recipe-related.
You know you should be eating more liver, don’t you?
So many of my recipes are inspired by my mum. This Cheats Salmon Rillettes number is an AIP-version of her rocking salmon dip that she still whips up when we’re having drinky-poos… It tastes #bloodyfabulous and is chock-full of nutrient goodness!
Another recipe from my mate, Emma – and this is a doozy!
These sizzlin’ scallops are served on a bed of citrus-dressed zoodles. It’s an unbelievably easy and tasty way to serve yourself a super-healthy meal!
One of my favourite hobbies is to ferment my vegetables. And it turns out it’s a GREAT choice in a hobby because the edible end result is so good for you. And, it’s economical and seasonal and sustainable – and all those other things that a thinking AIPer is interested in. Onwards!
I first shared how to ferment your vegetables back in October 2015! I’m still using this method to make seriously nutrient-dense and gut-friendly probiotic-filled fermented veggies. They taste amazing and are so good for you!
Want a nutrient-dense slaw number that checks all the right boxes when it comes to taste and eating the rainbow and batch cooking (cooking once to eat twice) and all that good stuff + one that all the family will enjoy? THIS is that baby.
It’s REALLY good for you and REALLY tasty, too!