I’ve been asked several times how to flavour up AIP food in the absence of seed and nightshade spices. Personally I don’t mind not having those spices in my cupboard, because here’s what I do instead.
- Use LOADS of fresh herbs. Seriously. Literally a bunch worth chopped and added to the pot, right at the point cooking has finished and I’ve turned off the heat. That way the herbs don’t wilt very much and are still packed with flavour and nutrients. I like to throw in fresh parsley (curly or flat) or cilantro. There’s also basil and dill. Maybe not a whole bunch of mint as it’s pretty strong, but still a good amount. Think of herbs as leafy greens rather than garnish and go for it!
- It is absolutely possible to make up nightshade-free curry spice mixes. We still have turmeric and ginger right? So add some cinnamon, mace, vanilla – throw in some crushed dried curry leaves and (my favourite) fenugreek leaves (not seeds). There are fresh (or dried) kaffir lime leaves from Asian grocers and of course lemongrass, which you can find anywhere these days, if you fancy making a Thai curry. Just add more than you would normally, along with some lime peel and juice thrown in just before serving.
- Preserved lemons. OMG Yum! I make my own because the store bought contain preservatives and are way more expensive than making your own. Chop a preserved lemon up really small and add it to your plate as a condiment. Works every time!
Have you got any tips for pepping up your plate? I’d love to hear them!
Whilst this recipe doesn’t have the aforementioned whole bunch of herbs, a mix of dried spices or preserved lemons, it does contain tarragon which is a really interesting, quite unusual herb. As with mint, you wouldn’t go overboard because it’s got a LOT of flavour, but I love it!
Ready to eat now? Go find the recipe over at Autoimmune Wellness.