A few years ago I first came across the AIP diet. And when I was running flower power in remission, on a gluten and dairy-free diet, it seemed terribly restrictive and I said that I can’t keep something like that. Until the knife reached my bone I did not take this alternative seriously. 3 weeks ago I went into a bad flare of spondylitis and double the anti-inflammatories didn’t seem to help either, so I started looking for ways to get out of the flare. Initially I gave up coffee and sugar, then I came across the AIP diet again. It’s like it didn’t seem so terrible anymore. Slowly I began to eliminate the forbidden foods, and now, after a week of the diet, I have reduced the anti-inflammatories, the pain has decreased, and so has the fatigue, the energy has also started to stop being at its lowest levels, and the culinary creativity has started buzzing through my brain again. I have a lot of ideas that I can’t wait to put into practice.
Ingredients:
- 500 grams of fresh nettles or 200 grams of frozen nettles
- A pork ladder
- 2 tablespoons of olive oil
- 2-3 cloves of garlic
- A teaspoon of dried rosemary
- Salt
Method of preparation
If we have fresh nettles, we pick them, wash them, you know the procedure. We put a large pot of water on the boil and after it boils, we immerse the nettles in it for 2 minutes, then take them out. Let them cool, then put them in the blender, along with olive oil, garlic and salt to taste. We add a little more of the water in which they were boiled, so that a creamy puree comes out. I put nettles in the freezer in 2-serving bags in the spring, I usually reserve 2 days for this, and I put 20-30 bags that last me all winter. Sometimes I also put in the fall.
We wash the pork ladder, sprinkle it with salt and rosemary and grill it. Goes great with nettle puree.