WASABI AVOCADO SAUCE (AIP)

1 avocado (peeled, pitted, and chopped) 

1 tablespoon fresh lime juice

2 tablespoons coconut aminos

1 teaspoon wasabi powder (or to taste)

1 teaspoon toasted sesame seed oil (if not tolerated, use olive oil)

2 tablespoon cilantro leaves

1/2 teaspoon salt

Up to 1/4 cup water to attain desired consistency

Mix the first 7 ingredients in a small food processor. Gradually add water using only enough to reach the desired consistency.

JAPANESE CABBAGE PANCAKES (AIP)

Ingredients

2 tablespoons grass-fed gelatin

2 tablespoons lukewarm water

4 tablespoons hot water

2 tablespoons coconut aminos

1 tablespoon toasted sesame oil (if not tolerated, use olive oil)

1 1/2 teaspoons coconut vinegar

1/2 teaspoon fish sauce

1/4 teaspoon salt

1/2 cup cassava flour

1 tablespoon coconut flour

3 tablespoon water

4-5 cups shredded cabbage

1 medium onion, thinly sliced

2 tablespoons coconut oil

-diced green onions

-crumbled bacon

-wasabi avocado sauce

Instruction

1. Prepare gelatin eggs by mixing the gelatin and 2 tablespoons of warm water together until the gelatin is wet. 

2. Pour 4 tablespoons hot water over the mixture and whisk vigorously by hand or with a hand blender. 

3. Let the gelatin "egg" sit for 2-3 minutes.

4. In a large bowl, combine the "eggs," aminos, oil, vinegar and fish sauce and whisk until smooth.

5. Combine the salt, cassava flour, and coconut flour then add to the liquid mixture and whisk again to combine.

6. Add the water a tablespoon at a time, whisking after each tablespoon. Use only enough water to thin batter but not watery and runny.

7. Add the shredded cabbage and onion to the batter and toss to combine and coat everything.

8. Heat 1/2 tablespoon oil in a non-stick or cast iron skillet over medium heat. Once hot, add about 3/4 cup of the cabbage mixture. Press it down with a spatula to form a circle about 1/2 inch thick. Place a cover on the skillet for 3-5 minutes to help soften the cabbage. 

9. Flip the pancakes and cook another 3-5 minutes without the lid. If needed to get the first side golden brown, flip over one more time to crisp it up.

AIP GERMAN CHOCOLATE CAKE WITH COCONUT BUTTER FROSTING

3 cups sifted Otto's Naturals Cassava flour

1 cups coconut sugar

1 teaspoon salt

2 teaspoons baking soda

1/2 cup unsweetened shredded coconut

3/4 cup unsweetened carob powder (or cacao if tolerated)

2 teaspoon vanilla bean powder

3/4 cup olive oil

2 tablespoon vinegar

2 cup cold water

1. Preheat oven to 350 degrees Fahrenheit.

2. Combine flour, sugar, salt, baking soda, coconut, carob and vanilla bean powders together into a large bowl. Mix.

3. Make two wells. Pour olive oil into one well and vinegar into the second.

4. Pour cold water over all and stir well with a fork.

5. Pour into a 9x14 baking pan or two 8" round pans. (No need to grease the pan.)

6. Bake for 30 minutes for round pans or 40 minutes for rectangular pan or until a knife inserted comes out clean.

7. Allow to cool completely and frost with chocolate coconut butter frosting.

CHOCOLATE COCONUT BUTTER FROSTING

1/2 cup coconut butter

1/2 cup coconut oil, solid, not melted

1 tablespoon carob powder (or cacao if tolerated)

1 teaspoon vanilla bean powder

2 tablespoons orange zest

2 tablespoons shredded coconut

2 teaspoons orange juice

2 or 3 tablespoons maple syrup

Combine all ingredients in a food processor and process until smooth.

  

AIP Instant Pot Pork Carnitas

CRISPY PORK CARNITAS

3-4 lb pork shoulder

carnita rub

1 large orange, halved

2 limes, halved

1 tablespoon coconut aminos

1/4 cup broth of choice

1 medium onion, chopped

3 garlic cloves, minced

2 bay leaves

Fresh cilantro, avocado, and lime for serving

1. Rub the pork shoulder with rub until evenly coated. Add to the bottom of Instant Pot.

2. Drizzle the juice of orange and limes, coconut aminos, and broth over the pork shoulder and place the rest of the orange and lime into the Instant Pot along with the onion, garlic and bay leaves.

3. Lock the lid and cook on high pressure for 60-80 minutes (depending on the size of the shoulder). Allow to self-release (about 30 minutes). Cook until the pork shreds easily with a fork.

4. Once cooked, discard the orange, lime and bay leaves. Carefully shred the pork with two forks until fully shredded.

5. If crispy carnitas are desired, set the oven to broil and add the pork to a baking sheet. Crisp under the broiler for 5 minutes or until crisped to liking.

6. Serve on cassava flour tortillas with cilantro, avocado, and lime juice.

CARNITA RUB

2 T smoked salt
2 T coconut sugar

1 T ground smoked tea

1 T dried oregano

1 T dried cilantro

1 T garlic powder

1 T Ceylon cinnamon

1 T ganthoda powder

1 T dried chives

1/2 T turmeric

1 t ground clove