I am so pleased to bring you this review of Rachael Bryant’s ‘Nourish – The Paleo Healing Cookbook’.
Just so we’re clear, I’ve never actually met Rachael, but – it has to be said – she took a giant leap of faith by sending a hard copy of her newly-published baby all the way down under to me here in Sydney, Australia. I’m now paying that generosity forward because, truth be told, I would have bought a copy anyway. I love the cookbook so much, I’m now offering a hard copy to one of you.
Rachael Bryant is the founder of Meatified, a Paleo-focused blog where she shares her recipes and other kitchen antics. As a sufferer of Hashimoto’s Thyroiditis, she uses the Autoimmune Protocol (AIP) to feel her best and is on a mission to prove that following the AIP can be as delicious as it is nutrient dense. She is passionate about filling the AIP with flavour and fun, which is what led to her creating her first cookbook, ‘Nourish: The Paleo Healing Cookbook‘.
Nourish is both a beautiful and comprehensive cookbook providing a multitude of easy-to-make recipes that align with the Autoimmune Protocol.
With a foreword by Sarah Ballantyne, from the very beginning, ‘Nourish’ rates as one of my preferred AIP resources for go-to great recipes.
For starters, it’s a hard-back book (which I love in a cookbook). And, the pictures are great – almost one for every recipe. I can’t abide a cookbook without pics!
And then, it is laid out in a logical and practical manner. There are some great tips about following AIP before the recipe sections launch – ‘Bring on Breakfast’, ‘Maximise Meat’, a healthy variety of ‘Super Seafood’, ‘Eat the Rainbow’ for your vegetable section, learn ‘How to do Dessert’, before the finale – ‘Adding a Little Extra’ to help you add flavour with a variety of condiments (check out the recipe for Creamy Artichoke dip below!).
“Recipes are important but only to a point. What’s more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.” – Michael Symon
I’ve been following AIP for quite some time now. And in all the months of experimenting and trying new recipes, I have been missing Indian food. Not every day. Not all the time. Just occasionally for some variety…
One of the biggest challenges for those in the elimination phase of the protocol is the lack of spices available for adding flavour.
Well. For your viewing pleasure, I had LM take some artistic ‘night’ shots of our most recent cook–up from the book – Chicken Curry with Creamy Spiced Pumpkin served with Indian Spiced ‘Rice’ with Lemon and Raisins. Scrummy!
Chock-full of flavour. This combo is a new favourite at our place!
And, just in case you want further endorsement, my sister and brother-in-law have just come back from a fortnight in Hawaii and San Francisco. I boxed up a few serves of this meal for them to eat on their first day back. Apparently, this baby rated as one of the top five meals my B.I.L. has eaten in 2 weeks!
To tempt your taste buds even further and give you an example of what ‘Nourish is all about, here’s a recipe from the book…
I’m thinking this Creamy Artichoke Dip with Spinach would be a perfect AIP-friendly dish to serve with veggie crudités at our next AIP picnic in June…
Go on – pick up a copy of Nourish today…!
- 1 Tablespoon coconut or avocado oil
- ⅓ cup diced onion
- 2 cloves garlic, minced
- 1 cup summer squash, peeled
- 2/4 cup chicken bone broth
- 170g drained artichoke hearts
- 2 Tablespoons nutritional yeast
- ½ teaspoon ground mace
- 170g frozen spinach, thawed
- SOFTEN: Add the oil to a pot over a medium heat. Add the diced onion and garlic to the pan. Chop the summer squash into pieces the same size as the diced onion. Add this to the pan and stir to coat with the oil. Cook until the squash is tender, stirring occasionally, so the squash doesn't brown (about 10 minutes)
- BLEND: Transfer the softened vegetables to a blender and add your chicken broth. Gently squeeze the artichoke hearts to release any excess liquid before you weigh them out. Add the artichoke hearts, nutritional yeast and mace to your blender. Process until you have a thick, smooth 'creamy' sauce.
- SIMMER: Pour the sauce back into the pot and return to the stovetop at a low heat. Drain the spinach and squeeze out any excess water, then chop finely. Stir the frozen spinach into the sauce and simmer until the dip is warmed through. The dip probably won't need any additional salt because of the artichoke hearts, but taste now and add salt if you wish. Serve the dip warm and enjoy.
And, as promised, it’s giveaway time!
ENTER TO WIN A FREE HARD-COPY OF THE NOURISH COOKBOOK BY RACHAEL BRYANT!
There are 2 easy steps to enter the giveaway –
1. Subscribe to my newsletter. Either signup HERE or click the link at the top right corner of this page. If you already receive my newsletter, you’re good to go! No need to sign up again.
2. Leave a comment on this post telling me why you want to win a copy of this cookbook. Be sure to enter your email address in the comment form so that I can contact you if you win.
A Few Things to Note:
This giveaway is open to Australian and New Zealand residents only. I know – controversial! So often down here, giveaways are limited to US residents – so, I’m turning the tables for this one.
The winner will be chosen at random on Friday, June 5th at midday Australian Eastern Time.