Thursday, 27 October 2016

Crispy Parsnip Fries with Garlic Mayo and Parsley

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You know how I seem to be in a bit of a love affair with parsnips lately? Like, they've totally taken over from potatoes as the carb in my life. Yes, I love squash, carrots and sweet potatoes, but parsnips... 

I love parsnips. 

Which is weird, because when I was 9 I hated them. 

But anyway. 

Crispy Parsnip Fries AIP Paleo

Parsnip fries are my new obsession. Scattered with fresh dill (lovely), parsley (yes) or just with a good pinch of sea salt, they pair up well alongside lamb, salmon (smoked, too), beef, steaks and burgers. They're good with game, too. And they're also good on their own with this gorgeous garlic mayonnaise. Home-made - because I haven't found a brand that comes close to the silky-rich texture of home-made mayo. 

Parsnip fries. You just slice 'em up, trickle with oil and then slide into the oven. 

Easy as that. 

Crispy Parsnip Fries with Garlic Mayo and Parsley
Serves 2

2 large parsnips, peeled and sliced into thin fries
2 tbsp mild, unflavoured coconut oil (or olive oil)
pinch of sea salt, plus more to serve
2 tbsp freshly chopped flat-leaf parsley

For the mayo: 
1 egg yolk
half teaspoon Dijon mustard
1 tsp cider vinegar
good pinch of salt
2/3 cup regular olive oil (not extra virgin)
2 medium-sized garlic cloves, peeled and grated

First, make the mayonnaise. 

Crack the egg yolk into a large mixing bowl and add the mustard, cider vinegar and the pinch of salt. Whisk to combine. 

Next, start to trickle in the olive oil, whisking rapidly all the time. You might need to recruit someone to hold the bowl as you whisk, or use an electric whisk. I like to place a damp tea towel under the bowl, which tends to keep it stuck in one place while you're pouring and whisking. The main thing is that as a trickle of oil hits that egg yolk mixture, it needs to be quickly whisked in. Keep going - this takes me about 5-10 minutes by hand. You should end up with a mayonnaise with a rich, silky and glossy texture. 

Once the mayo is rich, firm and silky, grate in the garlic cloves and give it a stir. Put to one side, to let the flavours mingle. 

To make the fries, peel the parsnips and cut them, lengthways, into long, thin fry-shapes. Place them on a foil-lined baking tray and trickle over the oil. Using your hands, rub the oil into the fries so they're evenly coated. Scatter with a pinch of sea salt and then slide them into an oven heated at gas mark 6/200ºC/400ºF for 15-20 minutes, giving them a turn or a shake occasionally, until golden, crisp at the edges and tender all the way through. 

Once the fries are cooked through, take them out of the oven and scatter the chopped parsley leaves over them, releasing its fresh, grassy, citrus flavour. Finish with another pinch of salt and serve the fries with the garlic mayo. 

Made this recipe? Come and tag me in on Instagram, Facebook or Twitter. I love to see your creations of recipes you've found here on the blog. 

Are you looking for more ways to play with herbs and spices on the paleo autoimmune protocol (AIP)? I've written an ebook with over 90 recipes called SPICE that will guide you through herbs and spices on AIP, and you can download it on your Kindle app or Kindle device here

Have a look at my ebooks on Amazon...


Monday, 24 October 2016

Primal Figgy Pudding + Nourishing Holiday ebook Review

This post contains some affiliate links. This means that if you decide to click on a link and make a purchase, I might receive a small commission that goes back allowing me to keep the blog going and create more free recipes for you all. Thank you for your support. 

Anyone else feeling Christmassy yet? I am. Although I always start to feel Christmassy as soon as the mince pies and tinsel hit the shops, which is actually about the beginning of September where I live. 

Anyhow, the holiday season is fast approaching, and I've got a corker of an ebook (not to mention recipe) to share with you: Nourishing Holiday, by Jaclyn Harwell, of the blog The Family That Heals Together. 

Nourishing Holiday ebook

Jaclyn kindly sent me a copy to have a look at, and I can tell you it's a cracking book. You have over 50 recipes that are focused on the whole winter/Christmas/Thanksgiving/cosy mealtimes when you can all sit down together theme. 

There are a few roasted meat variations - roasted chicken, turkey and a ham. There are soups, snacks, side dishes and also some sweets - including a really gorgeous-looking Pecan Pie which I might have to make this year for the family. There are also some beautiful looking seasonal salads, which would make great starters or you could make big dishes of for a buffet or party. There are drinks, too, including Egg Nog and Spiced Holiday Wassail. 

The recipes are all paleo, primal and GAPs suitable. If you're on early (strict) AIP, may of the recipes contain nuts and eggs - but not all - and it's certainly useful for you if you have a few reintroductions under your belt. There is also some dairy, in some recipes, but there are plenty without. I love the look of the Gingerbread Men Gummies which are one of the AIP compliant recipes. And because, everyone loves a gummy gingerbread man, don't they? 

I've also got my eye on the Cinnamon Rolls that are topped with a paleo caramel sauce. Like, these would be seriously good for pretty much any cosy, frosty Sunday morning Christmas morning. Yum. 

As for the ebook itself, the photography is stunning - really good quality, close up photos that will inspire you and help you to plan your meals coming up to the winter season. The design is great, too, and each recipe is one to a page - meaning you won't need to use sticky fingers to swipe and find out what to do next. 

The ebook is available to download as of now - and if you buy a copy before 28th October, you'll qualify for a discount of a whopping 70% off! Head on over to the Nourishing Holiday page for more details. 

To celebrate the launch, Jaclyn has kindly allowed me to share one of the recipes from the ebook with you - a beautiful and very traditional-looking Figgy Pudding. Gluten free, grain gree and primal, it's a beautiful dessert if you want to keep things traditional but don't want to sacrifice your healing over the festive season. I hope you love it. 

Primal Figgy Pudding - Christmas - from the ebook Nourishing Holiday

Figgy Pudding
From the ebook Nourishing Holiday, by Jaclyn Harwell

The holiday classic that inspired a Christmas ballad gets a healthy makeover! 

Serves 4
Time: 1 hour 15 minutes
1 ½ cups water
1 cup coarsely chopped figs, plus extra for garnishing
1 cup pitted dates
½ cup honey
½ cup raisins
3 eggs
¼ cup coconut flour
¼ cup butter (Replace with ghee for casein-free option.)
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda

Preheat oven to 350°.
Grease four one-cup ramekins.

Combine figs, dates, and water in a medium saucepan and bring to a boil over medium heat.
Turn heat down and simmer 10-15 minutes.
Pour mixture into the container of a high-powered blender, add baking soda, and blend on high until smooth.
Return mixture to saucepan and add butter, eggs, vanilla, and cinnamon and whisk until combined.
Add coconut flour and whisk until smooth.
Fold in raisins.
Pour the batter evenly into prepared ramekins, filling each just over halfway.
Bake for 35-40 minutes.

Top with sliced figs and serve warm.

Want more paleo and primal recipes for the festive season? Check out the rest of the recipes in Jaclyn's ebook, Nourishing Holiday. Click here!
Nourishing Holiday ebook