On Sundays I go shopping at Farmers Market, I get all my greens, avocados, turkey meat from an Arab, chicken or pork, celery, cucumbers, cauliflower, radishes, carrots, blueberries, strawberries. When I get home, I portion the meat, put it in bags in the freezer, organize the greens nicely, clean the spinach, wash it, dry it out a bit in a towel and put it in a bag, so it lasts for a week, if it’s fresh. If needed during the week, I make a trip to the neighborhood grocer, but usually everything I buy lasts me the whole week. I wrote all this so that you understand that it is not difficult to eat healthy, if you know how to organize yourself. From the market you can choose fresh and cheap greens that last a long time. And now I want to present to you, without false modesty, the tastiest food I have ever made. So far the AIP dishes have come out of the first time, not following any specific recipe, just trying to combine the few ingredients allowed.
Ingredients:
- 4 large turkey gizzards
- Half a medium celery
- A carrot
- A piece of leek
- 2 cloves of garlic
- A handful of finely chopped dill
- 2 tablespoons of duck lard (if you don’t have it, pork will also work)
- Salt
Method of preparation
Wash the gizzards, clean the celery and boil. Leave for 15-20 minutes. Meanwhile, clean and wash the carrot and leek and cut them, the carrot into small cubes, the leek into slices of almost one cm. Crush the garlic cloves with the side of the knife. We take out and let the gizzards and celery cool and keep the juice in which they boiled. Cut the gizzards, either in thin slices, or in bite-sized cubes. In the blender (I have a mini blender, I use it daily) we prepare the celery sauce as follows: we put the celery with a teaspoon of duck lard, mix, then gradually add the cooking juice until we get a fluffy, not very liquid sauce. Heat the duck lard in the pan, add the finely chopped garlic and turn the heat to low. Add the carrot and leek, and stir continuously so as not to burn the garlic. We put the pieces of gizzards and a few spoons of the cooking juice, put the lid on and let it boil slowly for about 10 minutes. If needed, add a few more spoons of juice. Meanwhile, clean and wash the dill. Add the celery sauce and salt and leave for another 5 minutes. At the end, add the dill, mix well, turn off the heat and leave covered for a few more minutes. It turns out extraordinarily tasty and filling. It goes perfectly with a salad of all the spring herbs.