“Cookbooks hit you where you live. You want comfort; you want security; you want food; you want to not be hungry and not only do you want those basic things fixed, you want it done in a really nice, gentle way that makes you feel loved. That’s a big desire, and cookbooks say to the person reading them, ‘If you will read me, you will be able to do this for yourself and for others. You will make everybody feel better.’”
– Laurie Colwin, ‘More Home Cooking’
Sometimes a cookbook comes along that exceeds all expectations…
The collaboration that is The Healing Kitchen – between Sarah Ballantyne, The Paleo Mom herself; and Alaena Haber, of the seriously fabulous Grazed and Enthused blog – has been an eagerly awaited thing for some time.
Between you and me, there were some high expectations here at my place. Unless you’re new to my blog, you’ll already be aware of just how much of an advocate I am of Sarah’s first book, The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body. It has been a life changing book for me. Literally. And, Alaena’s recipes always work. She is one of the most popular AIP recipe creators at our local Sydney AIP picnics.
And, if you follow my fledgling Instagram account (@joannafrankham), you will have seen evidence of just how many of the fab’ recipes from ‘The Healing Kitchen’ I have been experimenting with over the past wee while.
And, every one a winner.
But – I’m getting ahead of myself…
‘The Healing Kitchen’ is more than just a cookbook. As well as over 175 recipes of Autoimmune Protocol-friendly recipes, it includes:
- the tools you need to turn your kitchen in to ‘healing central’ (even if you are new to AIP)
- a nutrient-first understanding of healthy eating – including a breakdown of the science, written in a way that non-science types (like me) can easily understand
- a highly visual way to understand – at a glance – what you should and shouldn’t be eating
- clear instructions on how to navigate your supermarket or grocery store
- a whole bunch of meal plans to suit your personal needs
You don’t have to follow AIP to enjoy this book…
It’s the start of a new year, and that means, like so many others, I’m on a bit of a health kick. For me, this means a modified AIP / Whole30 combo. I’m keeping some of my successful reintroductions – things like nuts and eggs, but all dairy, added sugar and alcohol are gone for 30 days.
Gone, Baby, gone!
And, it has been surprisingly easy. Because, I’ve been cooking almost exclusively from ‘The Healing Kitchen’ – which not only includes all those tasty AIP-friendly recipes, but also LOTS of great photos! I like to see the recipe I’m making…
…and, just to reinforce the power of the pic, I’m including a whole bunch of my ‘The Healing Kitchen’ kitchen-capers to whet your appetite!
And, if you think I’m exaggerating about the claim that you don’t need to be following the protocol to want this book, let me tell you that I served a few of the goodies from it for friends over the weekend. Standard diet friends, no less. One of whom, I’m pretty sure, thinks I’m completely bonkers for the way I choose to eat.
He ate every last wee morsel!
He particularly liked the Orange & Olive Tapenade… (I didn’t tell him it was healthy!)
Can you tell that I really love this book?
“Did you ever stop to taste a carrot? Not just eat it, but taste it? You can’t taste the beauty and energy of the earth in a Twinkie.” – Astrid Alauda
And, if all those pics weren’t enough to whet your appetite, here’s a wee recipe from the book…
Alaena and Sarah have kindly given me permission to share this recipe for Bacon-Wrapped Apple & Cinnamon Sausage from their book. I love these little beauties for their hit of rosemary, but the recipe definitely falls under ‘dude-food’ umbrella; and The Bacon Mum assures me it’s a winner with 7-year olds, too!
It hits the trifecta for a recipe!
- 15 slices streaky bacon (not thick cut)
- 1 ½ pounds (700g) ground pork
- 1 Granny Smith apple, finely diced
- 1 tablespoon finely chopped fresh rosemary
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¼ teaspoon ground mace
- Heat the oven to 175°C/350°F. Have on a hand two 12-cup muffin pans.
- Cut the bacon slices in half widthwise. Do not use thick-cut bacon, as it will be difficult to mold into the muff in cups and will not cook properly. Lay 2 half-slices in an X shape inside a muff in cup. Fold any overhang into the inside rim of the cup. Repeat with the rest of the bacon to make a total of 15 cups. If you prefer your bacon crispier, bake the bacon cups for 7 to 10 minutes, then proceed with Step 3.
- Place the rest of the ingredients in a medium bowl and combine with your hands. Form fifteen ¼ cup–size balls of sausage with your hands and press them into the prepared bacon cups.
- Bake for 20 to 25 minutes, until the sausage is cooked through and the edges of the bacon are crispy. Immediately use a spoon to remove the cups to a paper towel–lined plate so that they are not sitting in all the juices. Let cool slightly and serve either warm or cold for an on-the-go breakfast.
As this whole-food eating, nutrient-dense approach to diet and lifestyle continues to grow, I’m sure we will continue to see more and more ‘healthy’ cookbooks coming to the market. And that can only be a good thing, because it suggests that more of us are interested – not only in what we eat, but what our food can do for us.
I’m here to tell you that if you only buy one ‘healthy eating’ cookbook this year, you’d be hard pressed to find a better one than ‘The Healing Kitchen’.
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And, as promised, it’s giveaway time!
ENTER TO WIN ONE OF TWO FREE HARD-COPIES OF ‘THE HEALING KITCHEN’ COOKBOOK BY ALAENA HABER and SARAH BALLANTYNE!
Alaena and Sarah have kindly offered one of you lucky readers the chance to have your own copy of the ‘The Healing Kitchen cookbook.
Because I love this book so much, I’m giving away a second copy.
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 Couple of 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. Also, the book is seriously heavy, so it’s a postie’s nightmare!
The winners will be chosen at random on Friday, January 22nd at midday Australian Eastern Time.
Please note – this giveaway is no longer open
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