Garlic is one of my favorite flavors! It’s incredibly healthy, keeps the flu away and it gives a special, unique taste to any food. In the AIP diet, with all the food restrictions I had to cope with, garlic has been my savior many times, as I eat a lot of meat, which needs flavor.
In this article we’re not talking about meat, but about offal, which is allowed in the AIP and Paleo diets, and my favorite type of offal is the chicken liver.
So I decided to fry the chicken liver in a more original way, that is with garlic flavor.
Here’s what I used:
800 g chicken livers
1/2 cup coconut flour
1 tbsp garlic powder
1 tbsp granulated oregano
1 tsp sea salt
2 tbsp coconut oil
Here’s how I’ve done it:
I mixed all the dry ingredients together in a bowl (coconut flour, garlic powder, oregano and sea salt), until well combined
I then tossed the chicken livers one at a time, to coat well in the mixture.
I heated the coconut oil on medium heat in a frying pan and placed the first batch of livers inside, making sure I left a bit of distance between them.
I left them for 3,5 minutes on one side and used a pot cover to make sure they smoother well.
After 3,5 minutes I turned them on the other side and used the pot cover again.
I repeated the process for the remaining livers, adding more coconut oil to the pan as needed.
They turned out delicious! You can serve them with raw salad or any other side of your choice.
Coconut milk is a valuable ingredient in AIP and Paleo recipes, for milder digestion compared to dairy and for all vitamins and minerals it contains!
I’ve been trying out most coconut milk options on the market, both canned and carton, and compared them in terms of taste and texture. After using all these ready-made options, I realized the most organic coconut milk is the one you do yourself actual coconuts. However, while I trust canned coconut milk, I do not trust the one that comes in carton boxes – it is full of preservatives and flavors that are not AIP-friendly!
Making your homemade coconut milk is very easy, very rewarding and especially very economic compared to buying your canned coconut milk from stores. Normally, out of one single coconut I produce around 700 ml of pure coconut milk. Here’s how I do it:
So here’s how I make my own milk:
I only need:
1 coconut (make sure it’s got liquid inside when you buy it, or else it might be rotten)
2 cups hot water
a strainer (optionally a cheesecloth)
a coconut breaking kit (screwdriver, hammer, protection gloves – optional)
First things first, I heat up all the filtered water and bring it to boil
I first break the coconut using a screwdriver and a small hammer – right into the three black points you see on top of the fruit. That is by fixing the screwdriver on one of the holes and hammering the back of the screwdriver until it penetrates the fruit. I then let the fruit holes-down on top of a glass, so that all the coconut water pours out. (don’t get confused by the coconut water, you don’t need it for producing the milk, the coconut water is just the liquid you set aside and drink separately)
I then hammer the coconut again using until the crust breaks a bit and then take off the rest of crust that’s still stuck to the fruit using a kitchen knife to separate it from the fruit. I hammer the crust more if needed to ease up the process.
After all the crust is removed, I peel off the next brown peel (yes, after the crust there’s another peel to remove), using a knife or a peeler tool.
I then take all the clean pieces of the coconut left, wash them a bit and then chop them up by knife in smaller pieces (so that the blender knife can chop them well).
I then put all the chopped pieces in the blender and add the 500 mp hot water over the coconut. I turn on the blender for about one minute and…. here comes the fun part!
I pour the mixture over a strainer – placed over a larger bowl or pot and squeeze all the mixture very well with my bare hands until all the milk is dipped out (you can also use a cheesecloth for squeezing the pulp).
And there you have it! There’s the produce right there! I put the milk in a larger jar and leave it to cool a bit. Then I store it in the fridge for up to 3 days. The best part is that if you leave it overnight it will sediment and will lift up the jar a surprise that’s called the coconut butter!
* some recipes mention a double blending of the pulp – meaning adding a second round of water over the pulp and blending the second time, but I prefer the milk thicker so I only blend it once – it’s a matter of choice – whether you like it thicker or not
You can use the coconut milk in a variety of AIP and Paleo recipes and enjoy its numerous health benefits while replacing dairy milk forever!