It is my pleasure to not only gush about my love of the newest autoimmune protocol (AIP) cookbook The Healing Kitchen and share a recipe for Red Sangria (AIP, Paleo, alcohol-free), but also to be able to giveaway a SIGNED COPY of the book to one of my readers! Full details can be found towards the end of the post.
Before I show the recipes I personally tried, here are a few general observations about The Healing Kitchen:
- The recipes are delicious! We loved every recipe I made. Everything was bursting with flavor & nothing was remotely bland, like many people may first believe AIP will be. Pizza. Tacos. Barbecue. Asian cuisine. Alaena & Sarah replicated flavors of traditional favorites into fully AIP compliant variations that I would feel confident serving to even non-AIP/Paleo friends and family.
- The recipes are easy. None of the recipes I tried were overly complicated, nor do they require terribly complicated ingredients.
- This book is great for people new to AIP and to seasoned veterans who’d like to spice up (haha!) their meals and get out of a food rut.
Dinners from The Healing Kitchen
Taco Night! (Toasted Lime Cilantro Cauli-Rice, Taco Beef, Easy Guacamole) | Date Night Pizza! (Thin Crust Pizzas made into ham & pineapple Pizza & BBQ pizza with slaw, salad greens with Greek Dressing & Red Sangria) | BBQ Feast (pressure cooked BBQ pulled pork, Tangy Carolina BBQ Sauce, Fennel Mandarin Slaw Garlic Roasted Broccoli) | Meat Loaf (Caramelized Onion & Herb Meatloaf, Carrot Pilaf with lemon & Parsley, Roasted Brussels with Bacon & Cinnamon) | Salmon (Bacon-Date Crusted Salmon, Sweet Potato & Kale “Rice” Salad)
Lunches from The Healing Kitchen
Speedy Shanghai Stir Fry | Raisin & Spice Meatballs with Sweet Potato & kale “Rice” Salad | Pumpkin Chili
Breakfasts from The Healing Kitchen
Crispy Salmon Hash | Bacon Herb Biscuit sandwiches with American Breakfast Sausage | Baked Carrot-Banana Bread N’oatmeal | Ollie’s DIY Sunrise Hash
Treats & Snacks from The Healing Kitchen
Apple Crumble | Pumpkin Roll with Clementine Cream | Lemon Ginger Energy Balls
Alaena & Sarah have graciously allowed me to share the recipe for the Red Sangria with you. I’ve made this recipe more than 3 times so far & I foresee making it many more times in the future too. Since I usually drink water (or tea or occasionally green juice), having a mocktail like this one was really a treat, especially in social settings where everyone else is indulging in wine or cocktails or soda.
This “sangria” tastes like the real deal, only it isn’t made with wine that can perpetuate leaky gut. It’s great not just for people avoiding alcohol on AIP, but also for pregnant ladies & those who abstain from alcohol in general. I mixed my sangria mixture with blood orange kombucha. So delicious!
1 1/2 c pomegranate juice
1 pear, diced
3 strips fresh orange peel
1/2 lemon, sliced thinly
5 whole cloves
1 cinnamon stick
1 (16-oz) bottle unflavored kombucha, chilled
ice, for serving (optional)
- Combine all the ingredients except kombucha in a large glass jar or pitcher. Place in the refrigerator to steep for at least 8 hours or overnight.
- Just before serving, remove the cloves & cinnamon stick and stir in the kombucha. Serve over ice, if desired.
Note from Laura:
- I substituted blood orange kombucha for the unflavored kombucha because I love blood orange kombucha.
- I also added a few orange slices for fun.
In January, I was fortunate to attend a book signing at Book People in Austin, TX for "The Healing Kitchen." Alaena and Sarah graciously gave me a signed giveaway copy of their amazing cookbook to pass along to one of my readers!
Thanks to Charissa (No Cook Paleo) for taking this photo of Alaena, me, & Sarah
To enter, please use the Rafflecopter widget below. This contest is open to both US and international entries, though the winner may receive an unsigned copy if a non-US resident is chosen. The contest will run through Tuesday March 15, 2016. May the odds be ever in your favor!
Additional reviews of "The Healing Kitchen"
- Alex at “Don’t Eat the Spatula:” Review + Crispy Salmon Hash preview recipe
- Ali at “Freethought Farm:” Review + Coconut Crusted Chicken Tenders with Pineapple Dipping Sauce preview recipe
- Bethany at "Adventures in Partaking: Review
- Eileen at “Phoenix Helix:” Review + Coconut-Crusted Chicken Tenders with Pineapple Dipping Sauce preview recipe
- Gabriella at “Beyond the Bite:” Review
- Joanna at “Joanna Frankham Coaching:” Review + Bacon-Wrapped Apple & Cinnamon Sausage review recipe
- Kat at “The Primordial Table:” Review + Spicy African Kale preview recipe
- Kate at “Healing Family Eats:” Q&A with Alaena Haber + Chicken Pesto Pizza preview recipe
- Rory at “The Paleo PI:” Review + INTERNATIONAL GIVEAWAY (runs through Friday March 11th)
- Sophie at “A Squirrel in the Kitchen:’ Review + Toasted Coconut Cream Pops preview recipe
Full disclosure: I did receive a complementary review copy of this cookbook, as well as a giveaway copy. However, I loved the recipes SO much that I purchased a copy for my parents :) I would never recommend any resource that I didn't stand behind 100%.
This recipe is included in the Phoenix Helix Paleo AIP Recipe Roundtable #111
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