1 Tablespoon of pure extra virgin olive oil cold pressed 1 onion chopped 4 cloves of garlic, minced 1 ½ inch piece of ginger, peeled and minced 4 cups of bone broth or chicken broth 2 pounds of celery chopped 3 carrots cut into thin rounds 1 Tablespoon of turmeric 2 teaspoon of Himalayan salt 1 cup of thinly sliced baby bella mushrooms 2 pounds of shredded cooked chicken (you can use a “naked” Rotisserie chicken as a quick alternative- shred) 2 cups of creamy coconut milk 1 lime, juiced ½ cup of chopped cilantro 1 medium head of cauliflower 1 bunch of fresh Kale
Step 1: Heat the oil in the bottom of a heavy- bottomed pot on medium heat. When the fat is hot, add the onions and cook, stirring, for five minutes. Add the garlic and ginger, and cook for another couple of minutes, stirring.
Step 2: Add the bone broth or chicken broth, celery, carrot, turmeric, and salt to the pot. Bring to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
Step 3: Remove 2 cups of the soup and puree in a blender. Return the puree to the pot; add the mushrooms, cauliflower, kale and chicken. Simmer for an additional 10 minutes. Add the cilantro the last couple of minutes. Turn off the heat and add the coconut milk. Step 4: Serve each bowl with a squeeze of lime. Enjoy! Ruby
6 lbs of boneless pork shoulder olive oil 28 oz can of pineapple chunks in juices (1 cup of pineapple juice reserved) 6 tablespoons of apple cider vinegar 1/2 teaspoon of Himalayan salt or sea salt 6 slices of bacon Romaine Lettuce finely chopped lettuce fresh cilantro to taste salt and pepper to taste
Add your favorite: CauliRice AIP friendly Guacamole *Salsa- optional and not AIP friendly.
Step 1: Generously season Pork on all sides with salt and pepper. Coat a pan with olive oil, just enough to sear the pork on all sides.
Step 2: Place Pork in slow cooker and pour the pineapple chunks and vinegar over the pork. Pour 1 cup of Pineapple Juice over the pork as well. Top with the bacon slices. Step 3: Cook on high for 1 hour then on low for 10 hours, until the pork is tender and can be easily shredded with two forks.
Step 4: Transfer the pulled Pork to a serving dish along with 1 1/2 cups of the cooking liquid.
Serve by placing a bed or romaine lettuce in a bowl, add a desired amount of your favorite cauli-rice recipe. Then add shredded pork with juice, and a spoonful of your favorite guacamole and fresh cilantro. *Optional- top with you favorite salsa (not AIP friendly). Enjoy! Ruby