One of my favorite bloggers, Sophie Van Tiggelen of (A Squirrel in the Kitchen) has been kind enough to share her expertise in French cuisine for the Autoimmune Paleo community and I am very excited to share my review of her newest cookbook, Simple French Paleo.
First of all, this book is far more than a collection of recipes. Sophie’s talent as a photographer shines through in this book – not only in the gorgeous food photography, but also in the way she captures the French countryside. Vive la France!
Sophie’s story drew me in as I read of her childhood in Belgium and the influence her grandmother’s farm-to-table cooking had on her life. Her story of the struggles with Hashimoto’s and how the Paleo AIP lifestyle helped get her life back was nothing short of inspiring.
To be honest, I feared the book would be intimidating and the recipes difficult, because I have very little, if any, experience with French cooking. Much to my delight, I found the simple, rustic recipes quite doable and the ingredients easy to find.
Easy French Paleo explains in detail about the Paleo Autoimmune Protocol and includes handy lists of which foods to include as well as avoid. She also provides handy pantry staples and conversion charts. One of my favorite sections explained in detail how to reintroduce foods and stay on a maintenance phase of AIP.
Besides these great tools and mouth-watering recipes, Sophie has a section called “A Word About Lifestyle” in the book which emphasizes the fact that food alone does not heal the body or put autoimmune disease into remission. Shophie shares invaluable insight on lifestyle factors that affect autoimmune disease.
Sophie has given permission for me to share a recipe from Simple French Paleo! Look at this No Nightshade Ratatouille. Isn’t it beautiful?
- ¼ cup extra virgin olive oil
- 2 medium golden beets (about ½ lb.), peeled and roughly chopped
- 3 medium carrots (about ½ lb.), peeled and roughly chopped
- 4 cloves garlic, minced
- 1 large yellow onion (about ¾ lb.), peeled and roughly chopped
- 1 medium yellow summer squash (about ½ lb.), chopped
- 1 medium zucchini (about ½ lb.), chopped
- 1 tablespoon dried oregano
- 1 tablespoon minced fresh rosemary
- 1 teaspoon fine sea salt
- In a large saucepan, heat olive oil over medium-low heat. Add beets, carrots, and garlic. cover and cook for 20 minutes, stirring occasionally.
- Add onion, yellow squash, zucchini, oregano, rosemary, and sea salt. Continue cooing, covered, until vegetables are tender, about 20 minutes.
- Check seasoning and adjust salt to taste. Serve hot or cold.
- NOTE: Add 10-15 minutes to the cooking time if you prefer your ratatouille well-done over crisp-tender.