“Lettuce! O Lettuce!
Let us, O let us,
O Lettuce leaves,
O let us leave this tree and eat
Lettuce, O let us. Lettuce leaves!”
– Edward Lear, English artist, writer (1812-1888)
Let us celebrate lettuce!
I’m on an AIP Reset for 30-days. That means I’m taking things right back to AIP 101 basics. I’ve eliminated all my successful reintroductions – think: eggs, coffee, high quality dairy, chocolate, peas and beans, seed spices and red wine – just to give myself the best start I can to the year.
And, I know it won’t surprise you to know that for me, this means focusing on nutrient density. Adding more good stuff to my diet and crowding out the not-so-good stuff!
But, when the temperatures soar, hot soup isn’t always what a girl craves…
Especially given the record highs we’ve been having here in Sydney of late!
So, I’ve been playing around with an AIP-friendly, chilled healing green broth-esque number. Something that includes all the nutrient dense additions you find in a traditional HGB; things like homemade bone broth, healthy fats, leafy greens and a good handful of herbs. But, a chilled version that tastes good.
This little number is just the ticket!
Something to titilate the tastebuds on a hot day…
Cos lettuce (also known as romaine) and its mini version, the gem lettuce, are up there at the top when it comes to vitamins, minerals, phytonutrients and fibre. They are a great source of vitamin A from beta carotene, vitamin K and a good source of dietary fibre, potassium and iron so they regularly go into our smoothies, soups and salads. If you can’t find cos or gem lettuce then throw in your favourite lettuce plus some watercress to boost the nutrition.
I’ve been serving this little beauty as a wee amuse-bouche before our meals. A wee nutrient dense appetizer to tease the palate before the main meal…
3+ hours chilling time
- 2 tablespoons happy fat (coconut oil, lard or duck fat)*
- 1 leek, washed and roughly chopped
- 2 cloves garlic, peeled and chopped
- 500mls (approx 2 ciups) chicken bone broth
- 400g (approx 14 oz) cos/romaine lettuce, washed and roughly chopped
- ¼ cup fresh parsley and/or mint leaves, lossley packed
- Sea salt to taste
- Juice of half a lemon
- Extra virgin olive oil and fresh herbs for garnish
- In a medium saucepan, heat fat over medium heat. Add leek and garlic and cook until softened, stirring constantly, about 3-5 minutes.
- Add bone broth and bring to a simmer. Cook vegetables until very tender, about 8 minutes.
- Add lettuce and herbs, and cook until wilted and softened, about 2 minutes.
- Carefully ladle broth and vegetables to a high speed blender and blend until smooth. Start at the lowest speed and increase to high, taking care not to splash yourself with the hot liquid.
- Season carefully with salt and lemon juice (add the lemon juice sparingly in stages until your desired flavour is reached).
- Pour into a bowl and chill in the fridge before serving.
- Garnish with a drizzle of EVOO and fresh herbs to serve
*If it’s winter where you are, why not pin this recipe for later?
E N J O Y !