Wild And Raw – Calgary

I went down to Wild and Raw in Kensington (Calgary) today because I had to meet someone.

I had never been there before, but I knew that they at least served bone broth (because the person I was meeting was the person who supplies their grass-fed beef bones that they use in the broth (Rachel from Trail’s End Beef).

When I walked in to Wild and Raw, the first thing they did was ask how they could help me.  I asked for advice, explaining that I could not have anything with dairy, gluten, soy, seeds or nuts (I forgot to mention nightshades)…  and they came up with a few recommendations.

They have a pretty extensive menu – lots of juices, lots of smoothies (that they call shakes), their “Euphoric Elixirs” (this category includes Bulletproof Coffee, Bone Broth and Veggie Broth among others), and even Kombucha “on-tap”.

But by this time, I had already decided that I was going to try the bone broth despite the fact that it contained “spices” (which almost certainly included nightshades).  And as I have never reacted to nightshade spices in the past, I decided to heck with it…  even if I am supposed to be doing an AIP-exclusion “reset”, I was still having that broth!

And let me tell you that broth was delicious!  Gingery, spicy, and you could just tell that it was doing you good!

I would recommend it to anyone unless they really do react to nightshade spices…

Wild and Raw is quite a small place – only half a dozen tables or so (I did not count them), and it had only been open less than 30 minutes when I walked in, so it was empty…  but after about 5 minutes Rachel, her husband Tyler, her 2 children and a friend all came in….

It was a really friendly place and I will most definitely be going back!

And I would recommend it to anyone, whether they are Paleo, AIP or whatever they eat.  This is a really nice place that has something for everyone.  (They even do a vegetarian broth for the non-meat-eaters…)

Next time, I want to try their Kombucha…

Lacto-Fermented Beet And Carrot Salad

I made this vibrantly coloured salad to use up some of the lacto-fermented beets that I had leftover from making Beet Kvass.

I don’t like to waste anything (It is the thrifty Yorkshire Woman in me!), and I did not want to throw the beets away after I had made the kvass, but I also did not want to just eat the chunks of beet.

This salad was a perfect compromise, and went very well with some pork chops that I had cooked for dinner.

This recipe is both Paleo and AIP Friendly.  And thanks to the lacto-fermented beets, it is full of healthy, gut-friendly probiotics.

And it is so pretty!

Lact0-Fermented Beet And Carrot Salad

serves 4-6

FBCS3

  • Lacto-fermented beets – I used about 2 cups of chunks in total
  • 3-4 large carrots
  • 1 bunch green onions
  • 2 tbsp apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1-2 cloves of garlic from the jar of lacto-fermented beets (optional)

Grate the beets and place them in a large bowl – I recommend using a food processor for this or you will end up with red stained hands.

Peel and grate the carrots and add to the beets in the bowl.

Trim the green onions and chop them.  Add to the beets and carrot in the bowl

If you like, you can now take 1-2 cloves of garlic that was fermented with the beets and crush them.  This step is entirely optional.

Place the apple cider vinegar and olive oil in a small mason jar along with the crushed garlic if using it.

Shake the jar well to mix the contents, then pour over the salad and mix until it is all incorporated.

Serve at once.

FBCS1

I like to pile this on top of shredded green lettuce leaves – the green of the lettuce provides an attractive colour contrast with the purple/red and orange of the carrots and beets.

FBCS2

This particular salad was also served with some pork chops that I had cooked on the grill and served with apples, onions and bacon.

Shared at Paleo AIP Recipe Roundtable #35

Shared at Thrifty Thursday week 69