Makes 12-20 plantain rounds
1 large ripe plantain, turning black and soft.
2-3 TB coconut oil
1/2 tsp kosher salt or grey Celtic sea salt
To peel the plantain, slice off the ends and then slice down the inner rim of the plantain and peel open from there.
Slice the plantain in 1/2 inch rounds. Take each slice and slightly flatten using a pie server.
Use the pie server to scrap the plantain off the cutting board and place it in a large frying pan. Continue until all the plantains are in the pan.
Add two TB of coconut oil to the pan and turn the heat to medium.
Fry the plantains about 15 minutes, flipping after 5 minutes and then as needed until browned on both sides. Add the other TB of oil if the pan gets dry.
If you are cooking in batches, you can transfer them to a paper towel lined plate, otherwise just serve from the pan.
Many people who suffer from Sjogren’s Syndrome have debilitating dry mouth. I am one of those people! You begin to question and rethink anything that goes in your mouth. Even natural toothpaste has questionable ingredients. I’m a big fan of less is more! The ingredients for this toothpaste are few and they are all things people with Sjogren’s probably already love. Coconut oil is everyone’s friend these days. Probably more so for those of with Sjogren’s who crave moisture! Many people with Sjogren’s have low sodium bicarbonate because of the amount of water we drink. Baking soda is sodium bicarbonate, so you may already be sprinkling this in your water from time to time (if not, please try it!). I use mint, because we have grown accustomed to having a minty mouth. The amount of mint that I use is subtle. If you like more of a mint punch, please experiment with more.
2 TB Coconut Oil, melted
1 sprig of mint
1 & 1/2 TB Baking Soda
Put coconut oil in small glass Tupperware. Muddle your mint, trying to keep it together as much as possible. Mix the mint into your coconut oil and allow to sit overnight. The next day, pull the mint out of the coconut oil (this step is optional). Mix in baking soda and enjoy. I keep the glass Tupperware on my bathroom counter.
On an Autoimmune Paleo diet you can’t have nightshade or seed based spices. Traditional Shrimp boil is filled with these. As any other Floridian would do, I made up my own shrimp boil to cook shrimpI feel like the most important step is getting your water salty enough. Other seasoning adds a pleasant flavor to the shrimp without the choking amounts of peppers in most boil mixes.
For up to 3 pounds of shrimp
1 1/2 TB kosher salt
2 bay leaves
1 TB dried thyme
1 tsp dried marjoram or oregano
1 tsp dried basil
1/2 tsp whole black peppercorns, (optional)
Add all ingredients to pot of water and bring to a boil. Add shrimp, give them a stir and turn off heat. Shrimp will be done in a couple minutes. When they look done and are starting to float, try one and see. Drain in a colander.
I have been making this dish for a few months now. I have finally took the time to measure everything out so that I can share it with you. Most of the time when I cook, I eyeball ingredients and add dashes of this or that to taste. This dish has been nearly flawless from the first time that I made it. I experimented with different oils and mushrooms. My favorite mushrooms to use are enoki and white beech/Bunapi mushrooms. I like them because they are small enough to keep whole and I like that aesthetically.
These mushrooms go good as topping on various meats. It’s almost like a totally umami conidement. It’s fabulous served on steak, lamb or sweet potatoes. It’s actually good on anything. I use sherry in this dish, but if your strict AIP, you can use bone broth and it’s still delicious! If you have been able to add back the occasional glass of wine or cooking wine, then you should be good with sherry.
2 TB avocado oil
1 leek, outer layers and ends removed and sliced
7-8 ounces of mixed mushrooms, any combination of a least two types of mushrooms (I like Bunapi, Enoki, Oyster and Shitske the best.)
1- 11/2tsp of salt, to taste
a couple grinds of fresh pepper
1 tsp fresh herbs from your garden (thyme and oregano are wonderful), chopped, optional
2 TB sherry or bone broth
1 TB red palm oil
Warm oil in a frying pan over medium heat for a minute and them add leeks, mushrooms and salt. Sauté 5 minutes more and then add Sherry/broth, herbs and pepper. Sauté another 5 minutes and then add red Palm oil. Continue to sauté another 5 minutes or until browned. Add more Sherry/broth if it gets too dry at any point.
My Lemongrass is growing so beautifully. I planted it as ends. When I cooked with lemongrass one day, I sliced off the end and planted them.
They flourished and returned the next year. I’m always trying to find things to cook with all my lemongrass. I developed this recipe as a result of that and wanting to find a way to cook brussel sprouts on the stove top.
3 TB coconut oil
1 lb brussel sprouts, halved
1/2 TB lemongrass
3 TB red wine or bone broth
1 TB fish sauce
1/2 tsp salt, optional if your low sodium
2 tsp lemon juice
Warm coconut oil in skillet over medium heat a minute and then add Brussel sprouts and lemongrass. Sauté 10 minutes or until starting to dry up and then add red wine or broth. Cook 5 minutes more then add fish sauce and salt. Sauté another 5 minutes or until sprouts start to brown. Turn heat to medium low and add lemon juice. Continue to sautée 10 more minutes until sprouts are tender.
Okra is in season right now. Growing up in the south I had great fried and pickled okra, but everything else was slimy. Recently, I had some roasted okra at my sister’s house that my husband and I loved. That was my inspiration for this recipe. During the summer we try not to use the oven often. Everything I normally cook in there goes on the grill. In my vegetarian days, I would grill a bunch of veggies on the grill while my family had meat. I found then that often grilling the whole vegetable was preferable. In this recipe we put the whole okra on the grill until it’s slightly crisp. The result is a scrumptious crispy caramelized okra. Nothing slimy here! When buying okra, choose the smaller ones. I find they are more tender and less woody. They are perfect size to just pop straight in your mouth.
1 lb Okra
2 TB Avocado Oil
1 tsp Pink Salt
Toss okra in oil and salt. Place okra straight on the grill
turning often to avoid charring until soft and starting to brown on both side, about 15-20 minutes.
I grew up loving cucumber salad. My Grandma used to call them Belly Aches. This year my garden is full of cucumbers,
so I stated making cucumber salad. I have finally got it down to a recipe that everyone loves.
2 large cucumbers, sliced thin
1 TB kosher salt
1 TB dill, chopped
3 TB red onion, finely chopped
1 Clove of garlic, minced
Place cucumbers in glass bowl and sprinkle with salt. Allow cucumbers to sweat while you prep the other ingredients. Add dill, onion and garlic and massage them onto the cucumbers. Shove the cucumbers and seasonings into a glass jar. Fill the jar 1/2 way with vinegar and the rest of the way with filtered water. Shake well to combine. Refrigerate the cucumbers for a few days to a weak until they are nice and flavorful. They will last another week or so. Mine always get eaten up by then.