AIP Minestrone Soup
Yak and Root Vegetable Stew
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Have you ever tried Yak? Originally from the Himalayas, Yak is catching on in this country and can be spotted on farms throughout the west. It is technically in the beef family though much lower in fat than cattle, Yak meat is about 5 percent fat versus 15 percent for beef. In an article from the New York Times Melissa Clark wrote, ‘‘They only eat about a third of what a cow eats and can forage for food without damaging the environment,” he said. ”They have small hooves and are nimble, so they can move over rough mountainous terrain. They don’t need much attention. Unlike cows, you don’t have to get up in the middle of the night and calve them. They are pretty disease-resistant, so they don’t need any hormones or antibiotics. And unlike bison, they are docile and easy to maintain.”
Sounds to me like Yak fits the Paleo movement well! I have to say it did have a very sweet aroma as it was being sautéed, was sweeter than beef but it was also very tender and flavorful. Look for a supplier in your area and give it a try.
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
- 1 tbsp olive oil
- 1 pound grass fed Yak diced
- 1/2 pound carrots peeled and chopped
- 1/2 pound parsnips peeled and chopped
- 2 onions chopped
- 1 medium sweet potato peeled and chopped
- 3 cups bone broth
- 1/4 cup apple cider vineg
Ingredients
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Instructions
- Heat oil in instant pot on sauté function, and add Yak.
- Sauté until golden brown on all sides.
- Add the other ingredients, close and press soup button on high for 30 minutes.
- Let the steam release naturally.
In February of 2012, Rohde launched Paleo On The Go in response to a decline in his own health. He was diagnosed with Eosinophilic Esophagitis or EoE, a type of autoimmune disease. Rohde also experienced brain fog, stomach pain, chronic fatigue and other painful symptoms. Years of conventional and natural methods with very little results frustrated Rohde. After extensive research he discovered a way of eating and living made up of real food that focused on reducing inflammation and repairing the gut – the underlying cause of most autoimmune disease.
Rohde researched the Autoimmune Paleo Protocol (AIP) and its strict compliance to remove potentially inflammatory ingredients. Shortly after starting the diet, Rohde experienced his symptoms beginning to alleviate.
After the improvements he experienced, Rohde wanted to share his newfound freedom with others by launching Paleo On The Go (POTG). POTG is a meal delivery service adhering to the autoimmune protocol (AIP) and delivering directly to people across the United States.
Rohde realized that he could work with his team, including POTG’s incredibly talented chef; Chef Ann Lotterhos, to develop a Test Kitchen and accompanying blog, where they could not only develop future products, but they could also share free recipes and cool ideas. Currently, Paleo On The Go spends several hours per week developing all kinds of amazing recipes. Chef Ann loves the Instant Pot, and uses every opportunity to come up with great ideas for her new toy.
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