This recipe is: Paleo + AIP (Autoimmune Protocol) + Whole30 + low carb/ketogenic + vegan friendly + coconut free
My Thyme Scented Creamy Fennel + Asparagus Soup represents one of the many ways I like to celebrate asparagus’s arrival and the joy of Spring’s bounty.
By time asparagus spears are hitting the farmer’s markets here in Seattle, the weather has warmed and the days have grown longer. We’ve officially entered what I call “The Last Season For Soup.” Winter is all about hearty stews. Come Summer, I’ll be loath to have anything hot, but this time of year a bowlful of something warm and light hits the spot.
This recipe is: Paleo + AIP (Autoimmune Protocol) + Whole30 + vegan
Burdock root is a highly medicinal food that supports antimicrobial health and liver function, making it a great vegetable for Spring cleanses and seasonal immune boosting. My favorite way to prepare it? Tender cooked slices of burdock dressed in a nutty coconut sauce that highlights the root’s natural sweetness.
I’d forgotten how much I used to love mashed potatoes. It’s been close to two years since I adopted a no-nightshade autoimmune paleo diet, and I love the way I eat so I don’t tend to crave or miss much. There’s so many new foods to enjoy!
I officially have a Dr’s prescription to nosh on more succulent crustaceans and umami mollusks. Yeah, that’s right. You see, I recently had my labs done which revealed I’m low in Zinc (but otherwise looking good thanks to my nutrient dense diet, huzzah!) To boost my levels of this important immune system mineral, I’ve started some supplementation, and I’ll also be enjoying more zinc-rich foods like shellfish. Doctor’s orders. Oh, I’m loving this.