The Healing Kitchen Review and Preview: Crispy Salmon Hash

Boy oh boy do I have a lot of goodies for you in this post. First, let me say a major congratulations to Sarah and Alaena for an incredible new AIP resource, The Healing Kitchen, and thank you for sharing so much with us all. Second, you all must go buy this book. I have been trying to write up this review for a few weeks now, but I am just so overwhelmed with how much this book holds, I needed sometime to get my thoughts together.

AIP Super Stars

Many of you may know of Dr. Sarah Ballantyne aka The Paleo Mom, who brought us, The Paleo Approach and The Paleo Approach Cookbook. Sarah also breaks down the science behind paleo and so much more on thepaleomom.com and The Paleo View Podcast. She is definitely one of the queens of paleo in my book, and truly understands the importants of making AIP approachable and understandable to all.

This might be your first time being introduced to Alaena Haber, but let me tell you, this girl knows her stuff. Her recipes on her blog grazedandenthused.com are nothing short than magical. Alaena understands the importance of never compromising flavor when it comes to keeping ingredients simple, nutrient dense, and dang delicious.

Now combine these two super star powers and you get the greatness that is The Healing Kitchen. Sarah and Alaena have brought together science, practical knowledge, flavor, and taste, and packaged it up in a very  easy to understand and easy to implement way.

Why is The Healing Kitchen so Amazing?

Oh let me count the ways...

1. There over 175 recipes included, and over 150 of them a brand new recipes created just for the book. Beyond the shear number, these recipes are quick and easy. At the top of each recipe they share you how long it takes, what equipment is needed, and if it is cooked or not cooked. Sara and Alaena have made an real effort, and kept with it, too use simple ingredients that are easy for almost anyone to source. They bring it back to the basics, but in the best way possible. It really reminds us all, you can do a lot with what you can find at any grocery store.
2. There are twelve, yes TWELVE, meal plans included in the book. From a plan for those on-the-go to meals for picky kids, to general meal plans, they have all taken care of it for you. Here is just one example:
3. Sarah and Alaena have put together videos to accompany the book to help you organize your time for batch cooking.
4. For those who are brand new to the Autoimmune Protocol the first part of the book provides everything to help you get started. They break down the food groups and key nutrients to keep you balanced through the healing kitchen. There is a section how how to navigate the grocery store and even how to stock your own healing kitchen.  
5. Each section is color coded so you can easily navigate between them. Even better, in the back resource section they have grouped the recipes together in the way we all want to know. Such as recipes with 5 ingredients or less, recipes that take 20 minutes or less to make, recipes that require no cooking, and much more.

Taste Test

I wouldn't be recommending this new book had I not taken it for a spin myself. So far, the hubby and I have taste tested several recipes including tzatziki sauce (my most favorite ever!), Greek dressing, thin pizza crust, grilled chicken souvlaki salad, fennel mandarin slaw, prosciutto & fig bistro pizza, coconut-crusted chicken tenders with pineapple dipping sauce, classic roast chicken, roasted brussels with bacon & cinnamon, garlic roasted broccoli, and crispy salmon hash. I can say for certain all of these are amazing, so easy to make, and are definitely going into our regular meal rotation.

Sample Recipe: Crispy Salmon Hash

from The Healing Kitchen

Sarah and Alaena have been gracious enough to allow me to share one of these new recipes from The Healing Kitchen. This one is so delicious and packed with flavor.

Serves 2 | Prep time: 8 minutes | Cook Time: 12 minutes | Total Time: 20 minutes

Ingredients

• 3 tablespoons extra-virgin olive oil, divided  
• 1 pound white sweet potatoes, peeled and cut into 1/3-inch dice  
• ½ teaspoon truffle salt (see Tip, page 122) or fine sea salt, divided  
• ½ teaspoon dried dill weed  
• ¼ teaspoon dried parsley  
• 1 ½ teaspoons grated lemon zest  
• 1 tablespoon fresh lemon juice  
• 1 (8-ounce) wild-caught salmon fillet, pin bones removed (see Tip, page 230), chopped  
• 3 ounces smoked salmon, chopped  

Instructions

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the potatoes and allow them to brown for several minutes without disturbing them. Add ¼ teaspoon of the salt, dill, and parsley to the skillet. Stir the potatoes and continue cooking for 3 to 4 more minutes, until crisp-tender.  
2. While the potatoes are cooking, whisk together the remaining 1 tablespoon of olive oil, lemon zest, lemon juice, and remaining 1/4 teaspoon of salt. Set aside.  
3. Add the salmon to the skillet and cook until opaque, about 2 minutes.  
4. Remove the hash from the heat and toss with the lemon oil. Serve warm.  

Store & Reheat  

Once cool, store in a sealed glass container in the refrigerator for up to 2 days. Reheat in a small greased skillet over medium heat. 

Change It Up  

Replace the white sweet potatoes with diced parsnips. Replace the dried parsley with 2 tablespoons of finely chopped fresh parsley. 

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