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I discovered Cranachan in Scotland (of course) in a waterfront pub on the Isle of Skye. That evening I decided I wanted to eat nothing else for the rest of my life.

Of course, the Autoimmune Protocol doesn't allow oats, heavy cream or whiskey, so you'd think my Cranachan days would be over. But as soon as the first raspberries showed up at the farmer's market this summer, I started scheming about an AIP-friendly version.

It's divine.

Green plantains aren't officially on the Wahls Paleo Plus lists, but as the crumbled plantain chips & berries are offered up in a gorgeous matrix of coconut cream to mitigate the effect of the carbohydrates, I had no trouble maintaining ketosis after eating this with a big pile of greens & some steak for supper.

If you're fancier than me, you'll put this in parfait glasses rather than chipped green ceramic bowls. But there's something authentically old-country & croft-like about a chipped ceramic bowl, so on the whole, it's the presentation I'd recommend.

Awaken the will;

The will to awaken.

To be AIP you will need to awaken your will;

And your will can lead you to awakening...

BE proactive

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Cranachan

Servings: 2

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Time: 10

Ingredients:

  • 2 cups fresh raspberries
  • 1/2 cup green plantain chips (see below)
  • 1 cup coconut cream (see below)

Method:

Crumble the plantain chips into the coconut cream & stir.

Put 1 cup of raspberries in each bowl. Divide the coconut cream mixture evenly over each bowl & serve.

Green Plantain Chips

Servings: 2

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Time: 30

Ingredients:

  • 1 green plantain

Method:

Preheat oven to 350.

To peel a green plantain, cut through the skin lengthwise with a sharp knife & remove the skin in strips.

Slice the peeled plantain in thin rounds with a mandolin (or sharp knife), lay slices on a parchment paper & bake for 10 minutes. Flip & bake for another 8-10 minutes until lightly browned & crispy.

Coconut Cream

Servings: 2-4

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Time: 15

Ingredients:

  • 1 tin chilled full-fat no-additive coconut milk (‘Natural Value’ brand)
  • ¼ teaspoon vanilla powder

Method:

Refrigerate a tin of coconut milk until chilled. The cream will separate from the coconut water.

Scoop out the hard coconut cream  into a bowl (Use the coconut water in place of water in a smoothie or your stock pot).

Add the vanilla powder.

Whip with an electric mixer until creamy.

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