I love Indian food. Before following AIP, one of my favorite things to do with my mom, sister, and aunt was go out for Indian food. We all love it and I miss those girls outings.
I was so excited with my dear colleague, Indira of Cook 2 Nourish, released this incredible cookbook!
AIP Indian Fusion is a collection of fantastic and flavorful, ‘Indian inspired’ recipes that comply with the elimination phase of the Autoimmune Protocol. This UH-mazing resource includes:
– 114 allergen friendly recipes with no grains, legumes, eggs, dairy, nuts, seeds, nightshades or soy.
– flavorful and colorful recipes (with full-page photos for every recipe) that will entice you to start AIP and stay on it!
– recipes for 8 flatbreads!
– reintroduction suggestions for many recipes.
both simple and practical everyday recipes as well as special meals.
– 4 weekly meal plans as well as menus for special occasions.
PLUS it tastes like the Indian Food I remember.
Tandoori Chicken Pizza, Butter Chicken, Fried Calamari, Tikka Masala, Samosas, Naan and Mango Pie are some examples of what you will find in this book. All of the recipes have an Indian element that tastes authentic while borrowing flavors from other global cuisine. Whether you are new to AIP or have tried AIP before, this cookbook offers so much variety to your meals!
Here’s a little sneak peak recipe you can try before you buy.
Saffron Ice Cream (Kesar Kulfi)
2 cups full fat coconut milk
2 tbsp arrowroot starch
1/4 cup coconut milk
1/4 tsp sea salt
1/4 cup maple syrup
1/2 tsp saffron strands
Place the coconut milk in a sauce pan and heat on low heat. Mix the arrowroot starch with the rest of the coconut milk in a small bowl and add to the warm coconut milk, stirring continuously until the mixture begins to turn think (about 2 minutes).
Continue to stir and cook for 1 more minute and then turn the heat off. Add the salt, maple syrup and the saffron and stir again to mix.
Let cool for 10 minutes and then pour into a freexer proof container and place in the freezer for 2 hours. Then take the container out and get the contents into a food processor and process until you get a soft churn consistency.
Transfer the mixture back into the freezer proof container and place in the freezer for at least 6-8 hours before serving. Thaw for at least 10 minutes on the kitchen counter before serving,
Note: You can also use an ice cream maker and follow the direction of the manufacturer.