One of the most heartbreaking parts of the autoimmune protocol is any AIP seasoning blend is going to be lacking. In my culture, nightshades are quick and easy depth. A smoked paprika will carry a recipe. Some cayenne or a good tomato based something makes delicious meals easy.
So, removing nightshades is hard. I realized that what I was missing most is depth of flavor. I’ve adopted some flavor building tactics, and they all require steps. If you’re new here, hi. I’m Sasha. I hate steps. So I was overjoyed when I found out about galangal.
It is a rhizome spice similar to ginger in flavor but bolder. I’ve said before galangal is like if ginger had supportive and loving parents. Very little trauma. Real confident, well adjusted.
It doesn’t give nightshade capsaicin burn. And it doesn’t give the seed black pepper sting. But it does add a mellow zip that brings a bit of depth to otherwise shallow flavor profiles. I use it now in ways that I previously used white pepper.
In this seasoning blend, galangal, onion, garlic, and smoked sea salt combine to make a great base for poultry seasoning. I also use it to season vinegar and oil for quick salad dressings. Sprinkle it on vegetables before roasting. Pretty much a good all purpose seasoning blend that is AIP elimination phase compliant.
Note that this recipe is simply equal measure of the four ingredients. You can use 1 tablespoon each. An entire cup each. Whatever measure you want. Also, I am not the boss of you. You can play with ratios. Maybe you want more salt or less garlic. This is simply a starting point.
Try it out and let me know if you like it!
The Woo (1)
Equipment
- 1 glass jar at least 1 cup capacity
Ingredients
- 1/4 cup smoked sea salt
- 1/4 cup powdered galangal
- 1/4 cup granulated garlic
- 1/4 cup granulated onion
Instructions
- Combine all ingredients in a jar, close, and shake to distribute evenly
2 thoughts on “The Woo: AIP Seasoning Blend”
As I deal with inflammation due to adhesive arachnoiditis and a laundry list of conditions related to Ehlers Danlos syndrome, I will definitely be taking a closer look at your blend. I make bone broth and add turmeric and ginger to it, I don’t know that it helps with inflammation because I have always added loads of onions and garlic, but it is deeply nurturing and supportive, regardless of extra ingredients and might also be a good fit for you.
Both ginger and turmeric are supposed to be anti-inflammatory. If they aren’t, they at least don’t cause MORE inflammation for me. So I’ma stick by ’em. I have not made bone broth in a good long while. I used to do it in the IP. I should get back into it, but the diet I’m on is so inconvenient, I barely have the time to make what I eat for daily living. Perhaps in the future though! I don’t count it out.
Thank you for your kind words and for stopping by.