Now Here's Some Yummy AIP (Autoimmune Protocol) Recipes!

Cream of Zucchini Soup

"This fresh soup needs a hammer!"


2 giant zucchini's
1 large sweet onion
2 cloves garlic
Leftover chicken stock (about 2-3 cups)
coconut oil 1 Tbsp
pink himaayan sea salt
1 coconut - refrigerated

 You will need:  A hammer, a jar, a pot, a blender, a metal sieve, a spoon for tasting...

Cut the onion into small diced pieces.  Melt about 1 Tbsp or so of coconut oil in a pot on medium heat.  When the oil is melted, add the onion, hear the sizzle.  While that cooks, occasionally stir and meanwhile cut the two zucchini's in half, scoop out the seeds and squiggley stuff and put that into your blender, add 1/4 cup water to the blender -- let's get all that good nutrition from the seeds and sneak it into our soup.  Now your pot is cooking, the blender is running, so chop up the two zucchini's (including their skin) into bite-size pieces.  Place them into the pot, stir.  Press your garlic flat with the edge of a fat knife, remove the skins, slice and dice the garlic, put it into the pot, stir.

Now it's time to have fun with your coconut friend.  Since I learned the trick to coconuts - these are a breeze!  It begins with placing that coconut in the fridge 24 hours in advance...  Let's get her cold and you'll find that the coconut meat pulls away from the shell very easily!  Get your coconut.  Identify the brown circles on the end of the coconut.  Find the line running down the side of the coconut that is either opposite two dots, or with one dot.  That's the trick to hammer it open.  Have your jar ready.  Outside on the cement with your jar within reach but not to close, give that coconut a smack and quickly pour the water into the jar.   Give your coconut one-two more smacks and take your large pieces into the house.  Get a knife and safely pry away the coconut meat from the edge of the coconut shell, using the knife going "away from you" so you don't have to break up the party by a trip to the hospital.  You shut the blender off by now, pour that into the pot on the stove and stir.  Are you defrosting your chicken broth yet?  You should be getting it ready.  

Back to the coconut...  Since you refrigerated your coconut, pulling it away from the shell is easy...  Now cut up the coconut into small bite-size pieces.  Do not include any pink or moldy pieces - those are baaaaad.  You want a nice good-smelling white interior coconut.  Rinse your blender...  Now it's time to start blending the coconut.  As you go on, just add a little coconut at a time...  Then add boiling water to the blender.  Hold the lid on while you blend.  You should end up with one coconut (minus the pieces you ate and shared with the kiddos)...  About 2-3 cups of water and the blender rotating.  Let that go a few minutes, hold onto the lid or you'll have a lot to clean up later...  Then let it sit for about 15 minutes.  

Add the chicken broth to the pot now that it's been cooking about 10 minutes.  Stir.  Cover.  Now after 15 minutes pass, get your metal sieve and pour the coconut mixture through the sieve into a pot, press it out with a spoon.  Isn't it gorgeous fresh coconut milk!!!  Now return the coconut pulp to the blender, add 2-3 cups of boiling water, and blend!  Blend for 2-3 minutes, let it sit for 15.  Do with it what you want...  You can add more to the soup, save it for later, drink it now...  After you press out the pulp you can dry the pulp in the oven or in a food dehydrator for your own coconut pulp/coconut flour (I've used mine to make delicious berry cobbler topping!)  

So you're almost done...  Add as much coconut milk to the soup as you would like...  Season it with salt...  Now it's time to scoop out about 3/4 of the soup total into the blender (it won't all fit...) So blend it and then pour into a separate pan...  Keep doing this until you have about 1/4 soup left with chunks in the pot.  Now add all the soup together in the pot... Stir...  Taste...


OH OH OH...  It's time for pizza dough!!!

So... I'm over here checking out this recipe...  
Grain Free Flatbread...  Wow that sure looks good but I'm missing some things in my cupboard and of course I don't always read recipes all the way.  So...  I took the...

Tapioca Starch (a box of 6 oz measured 1.5 cups)
pink seasalt - oh about mmm maybe 1 tsp or so :)
oh a little coconut flour 
1/2 cup of cold coconut milk
about 2 TBSP of coconut oil which was soft
A little basil, oregano and rosemary.

I put it in the bowl and began to mix.  But it wasn't really mixing very well. So I decided I should read the recipe a little better.  WOOPS OH WHAT I was supposed to heat the coconut milk?  Oh dear, well hmmm so I added...

a little more coconut milk 
w/seasalt to a boil on the stove...

Mixed it into the bowl...  Well well that's nice but too much liquid...

So... Then I added some really neat-o toasted coconut that I made today (leftover from the Cream of Zucchini Soup that I made today) and so that was...

2 cups toasted coconut flour-like stuff

and wow now that was neat-o.  Let me tell you -- this mixture looked really cooel.  I stirred it with a rubber spatula, it was pliable like a soft easy to work with dough. 

After letting that sit for 5 minutes, I placed it on parchment paper in a cooking pan at 500 degrees for OH NO 500 degrees!!  AH I BETTER GO CHECK IT!!!

Whew, it's okay!  So I've set my timer for 5 minutes so that I can check it every five minutes.  I'll tell you how it tastes soon...

Alrighty so to my suprise - it's kinda cooked...  So I'm letting it cool to see if it's really done or just my imaginification...

See how pretty it is...

It actually tastes good :) but it's still a little doughey so back in the oven for a little longer...  I'm just hoping it doesn't turn out to be "BREAK A TOOTH FLAT BREAD" because it is really dense and quite heavy.  Hmmm interesting.

So while we wait for it to cook, what exactly is this tapioca starch anyway?  

Well let's see, I used the entire box to get 1.5 cups, and it has only...


There's about 21 servings in this box so this tiny little six oz box contains approximately...  630 calories!!   OK OK OK now I know what we're going to call this recipe... It will either be called 

"Break a Tooth AIP Flatbread" 
"Don't LICK the Spoon AIP Flatbread"

Oh wow.  Maybe I 'should' let it burn...  Ope -- wait -- there's the timer... Oh it's almost time to find out what happens next...  BE RIGHT BACK...

Ahh it's so golden and beautiful...  It smells ok...  It seems a little lighter now (maybe some of the calories evaporated with that heat...)

 It weighs 11 3/4 oz. 

Now the waiting game...  We'll see what happens when it cools...  I think some raspberry jam would be really nice on this...

YAY!!!!!!!!!  It's good!!!  My adult daughter says it's good!!  She adds...  "Suprisingly...   Because it's wierd stuff..."  And she wanted some :)  YAY!!!!!  

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