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FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. Read our full terms and conditions here.

{Hi Friends! I’d love to give a warm welcome to my dear friend, Vivica Menegaz, author of TheNourishedCaveman.com. Vivica is an amazing woman who helps people around the world regain their health through real food and lifestyle modifications. It’s an honor to have her stop by the site and share one of her delicious creations today. I hope you enjoy! ~Jessica}

My Italian food background

As you, dear readers, may or may not know, I was born and raised in Italy.

Despite the amazing capability of real time communication that the Internet brings us today, a lot of people still think of Italian food within the limitation of old stereotypical models.

When I say Italian cuisine, most people think pizza, lasagna, meatballs with marinara sauce, and a bunch of other recipes that came to the United States on board of ships with the Southern Italian immigrants of the last two centuries.

Maybe Sarah Fragoso, in her quick little tour of Italy, was able to capture a little snapshot of more original recipes, but she still gave them her American interpretation (and Paleofied them of course).

In reality, Italian cuisine is one of the most regionally varied of the world and it would probably take a long lifetime for a person to try all the different types of dishes available.

Being Italian and having grown up in a restaurant, I was lucky enough to live and breathe the cuisine traditional to my region, and a lot of modern chefs’ innovations. Still I wish I could spent more time in my homeland to learn and eat more and more….

Nowadays, even though I embraced the Paleo way of eating, I make it my mission to rediscover and reinvent traditional recipes, especially Italian ones, so much so that I coined the term Paleotalian!

Now, what the heck is a Tupinabo’ (too-pee-nah-boh)

Tupinabo’ is what we call Sunchokes (aka Jerusalem Artichoke) in the region of Piemonte where I grew up.

The most common use for this root vegetable is to use it raw to dip into a Bagna Cauda sauce like the one I used In the Bagna Cauda Stuffed Peppers.

Tupinabo has a crunchy, nutty texture similar to that of Jicama, but once is cooked it turns into a creamy, smooth fragrant puree’ richer and tastier than even potato!

Here are a few quick nutritional facts about sunchokes:

  • It is one of the finest source dietary fibers, especially high in oligo-fructose inulin, which is a soluble non-starch polysaccharide.
  • Very good source of minerals and electrolytes, especially potassium, iron, and copper.
  • 100 g of fresh sunchoke contains 3.4 mg or 42.5% of iron.
  • Contains valuable B-complex group of vitamins such as folates, pyridoxine, pantothenic acid, riboflavin, and thiamin.

Sunchokes and lamb = a perfect combination!

This recipe is one of those very old regional recipes that nobody would suspect is even Italian. It comes deep from my childhood memories and did not even need to modified to become Paleotalian! It is perfect just the way it is and I hope you enjoy! 🙂

Lamb Chops With Sunchoke Puree (Gluten and Dairy Free, Autoimmune Option) // deliciousobsessions.com

Pan Grilled Lamb Chops with Sunchoke Puree'
 
Prep time
Cook time
Total time
 
I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
Instructions
  1. Wash, peel and cut the sunchokes into 2 inch pieces.
  2. Place in a saucepan with just enough water to cover.
  3. Add butter and salt.
  4. Cook covered on a low flame until very tender adding a bit of water if necessary.
  5. Puree with an immersion blender or food processor.
  6. Keep warm while you prepare the chops.
  7. In the meantime you would have brought the lamb chops to room temperature and sprinkled them with oil, salt, fresh black pepper, chopped rosemary and red pepper flakes.
  8. Warm a cast iron skillet over medium-high heat.
  9. Place the lamb chops in it and cook until they reach internal temperature of 130 degrees.
  10. Serve immediately with the sunchoke puree.

Hey AIP (and even non-AIP) Friends! Listen Up! It’s Finally Time for “FAST” Food on the AIP!

Yes, you read that right. FAST FOOD on the AIP! How is that even possible you ask? Well, I’ll tell you:

The Instant Pot!

Yes, this small kitchen appliance will take your healing autoimmune protocol meals to a whole new level of deliciousness and simplicity. You’ll be preparing gourmet, restaurant-style dishes in the comfort of your own home, easily and quickly.

I know, it sounds too good to be true, but I assure you, it’s not. And listen, while this eBook was created for our AIP friends, everyone will LOVE the nourishing, real food recipes in this book, regardless of your eating style.

I’ve done the AIP twice in my life, once for 6 months and then the second time for about 18 months. Both times I found myself struggling with the amount of time it took to prepare my food. And, because our food choices are limited, especially during the initial healing phase, I started to get really bored and stuck in a rut with food.

That is why I am so passionate about The Paleo AIP Instant Pot Cookbook that myself and 36 other experienced AIP bloggers and practitioners have put together just for you. We created this resource as a way to help you alleviate the burden of time and energy that comes with cooking AIP meals from scratch.

This is the first digital eBook written specifically for the AIP community using the Instant Pot. This book:

  • Focuses on the pressure cooker function, creating fast and delicious meals. Are you nervous about using a pressure cooker? No worries. There’s a tutorial in the front of the e-cookbook.
  • Features over 140 recipes, including Broths, Sauces/Condiments, Vegetables, Poultry, Meat, Seafood, Organ Meat, and Dessert.
  • Special diet modifications: Over half the recipes in this e-cookbook can be easily modified for Low-FODMAP, GAPS/SCD and Coconut-Free diets. (Charts are included at the back of the book.)
  • Packed with flavor with such diverse recipes as: Bone Broth (of course), Cranberry BBQ Sauce, Marinara Sauce, Cauli-fredo Sauce, Bacon Orange Cherry Jam, “Baked” Sweet Potatoes, Cauliflower Rice, Artichokes with Lemon Tarragon Dipping Sauce, Smothered Okra, Creamy Kabocha Squash Soup, Fall Off the Bone Whole Chicken, Mole Chicken with Bluecumber Salsa, Lemongrass and Ginger Chicken Zoodle Soup, Stuffed Acorn Squash, Turkey and Gravy, Speedy Chili, Teriyaki Garlic Beef, Ukrainian Borscht, Sticky Pork Short Ribs, Pork Vindaloo, Lamb and Apricot Curry, Simple French Navarin Lamb Stew, Chicken Liver Pâté, Steak and Kidney Stew, Tongue Tacos, Jambalaya, Steamed Crab, Leek and Shrimp Risotto, Salmon and Sweet Potato Chowder, Poached Pears, “Chocolate” Cake, Pina Colada Tapioca Pudding, Mini Pumpkin Pies, and over 100 other fabulous recipes!
  • Written by 37 AIP bloggers who have used the paleo autoimmune protocol to improve their own health. The result is a book far better than any one person could have created alone.

It’s time to stop using all of your precious time and energy slaving away in the kitchen. Eating real food can be time-consuming enough, but adding the AIP on top of it can lead to even more work.

Now you can FINALLY enjoy “fast” food on your healing protocol. Less time, less stress, more flavor. You deserve it. Learn more about the Paleo AIP Instant Pot Cookbook and how to download your copy here (or just click on the image below).

The Paleo AIP Instant Pot Cookbook // DeliciousObsessions.com

Ultimate Healthy Living Bundle 2015 // deliciousobsessions.com

Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.

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