The Year of Discovery, One Dish At A Time
Ariana Gavriilidis
This article is not soliciting any medical advice or practices. Please speak with a physician for any health concerns.
The year 2020 kept getting stranger. From severe knee pain to unexplained numbness and tingling in my arms, then to passing out unexpectedly. It felt like there was a fire inside of my body. Every doctor I saw told me my symptoms were “all in my head”.
I decided to see an acupuncturist. When I walked into her office she said, “you either listen to me or you can leave.” What did I have to lose? She gave me a pamphlet of a lifestyle called AutoImmune Protocol or also known as AutoImmune Paleo. A Paleo diet cuts out all foods not digested by our ancestors, such as chips, sugars, sweets. AutoImmune Paleo follows an even stricter regimen. Mickey Trescott, who wrote The Autoimmune Paleo Cookbook, explained it as “an allergen-free approach to managing chronic illness.” This lifestyle focuses on the foods that cause a flare-up in your body, eliminating those foods and finding the ones that ultimately help you feel better.
Food and I have never had a great relationship. In 2010, I was diagnosed with Celiacs Disease, better known as gluten intolerance, although more severe. Instead of listening to my doctors, I ignored my diagnosis because I felt like an inconvenience. The same year I was diagnosed with a hormonal and metabolic imbalance called PCOS or Polycystic Ovarian Syndrome. This syndrome affects your weight, skin, and dealing with fatigue. At twenty one, I was diagnosed with nonalcoholic fatty liver disease. This diagnosis came as a shock; unlike most people in their early twenties, I seldom drink alcohol.
As of December 2021, an AIP (Autoimmune Paleo) lifestyle has led me to the path of recovery. I have not consumed grains, processed sugars, legumes, dairy, nuts, seeds, processed oils, or nightshade vegetables. Everything I buy is organic, and I no longer purchase pre-packaged food such as chips or cookies. If I want sweet potato fries, I make them from scratch. Quarantine saved me because it forced me to experiment with what I have in my refrigerator. Overall, this lifestyle adjustment changed the way I view cooking. Before, cooking was more or less a chore, spending hours trying to figure out what to eat and then being disappointed in my choice. Now, I am fortunate to use cooking not only as a creative outlet, but a tool that brings my friends and family together. My creativity is sparked by a new dish every night as I figure out how to take simple ingredients and turn it into something not only delicious but substantial for what my body needs. Cooking meals for my friends and family shows a new part of my life that leaves me feeling healthier and happier.
I continue to deal with flare ups, but I’ve stuck through an entire year of this lifestyle because I did not want to be housebound at twenty-five years old. I wanted the strength to travel the world; to go back to my weekend trips and hikes in Upstate NY, to climb to the top of a glacier high up in the Rockies, and to wander the rolling green hills of the British Isles, which I love the most. Realizing my health is all I have forced me to do a better job at taking care of myself. Putting my needs first is not selfish, rather, putting my health first ensures I can show up for not only myself but the people around me. For the first time in my life, I no longer feel like an inconvenience.
The world is adjusting to a new normal, but one thing back on my list is returning to Europe. I studied abroad in England and fell in love with the cuisine. This may come as a shock because England is known for its green countryside and not its dishes. However, I ate Shepherd's Pie at every pub I could find. I can no longer have the standard version as it has traces of dairy and grains, so I wanted to create a dish that I could eat and that would remind me of my travels.
The ingredients I use are organic. If you do not have access to organic ingredients, nonorganic will suffice. This recipe can serve up to six people or is perfect for leftovers.
Ari’s Shepards Pie
Ingredients.
Rosemary
Parsely
Thyme
Refined mineral salt
Oregano
Organic grass fed ground beef
6 carrots
6 celery
2 shallots
3 white onions
Chicken and beef bone broth
1 cup Coconut oil
3 large sweet potatoes
Preheat your oven to 400 degrees.
Next, heat up a large pot of water. Once the water starts to boil, add a teaspoon of salt and add six sweet potatoes. Make sure to leave the skin on. If it’s easier, you can cut them in half depending on your pot size. Let it boil for 30 minutes or until the sweet potatoes are all soft.
Chop the carrots, shallots, celery, and white onions. Then, heat up two tablespoons of coconut oil on a pan. Once the oil is all melted, let the vegetables simmer in the pan for 10 minutes and cover the pan. Add 1 teaspoon of salt to the veggies five minutes in.
Place the organic meat in a glass container. Add 1 teaspoons of salt and 1 tablespoon each for rosemary, parsely, thyme, and oregano. Mix it all together.
Once the veggies have started to soften, add the meat to the pan. Mix in with the veggies and stir every few minutes to make sure the meat is cooked to about medium rare.
After about 7 to 10 minutes, once the meat is cooked, combine half a cup of chicken bone broth and a half a cup of beef bone broth to the pan. Let that simmer for 10 minutes on medium heat and stir occasionally.
Once the sweet potatoes are completely soft, drain the water from the pot but keep a 1/3 of a cup of water in with the potatoes. Add 1 teaspoon of salt. Then, add two tablespoons or parsley and rosemary. Next, add 1 tablespoon of coconut oil. Mix it all together for a mashed sweet potato. Add salt to taste.
Get a glass baking dish. I use a wide and deep glass dish from Pyrex. Take another 2 tablespoons of coconut oil and coat the glass to make sure the meat or the potatoes don’t stick to the pan. You don’t want to use cooking spray as it contains oils that are not safe to eat while on this diet.
After the bone broth is starting to boil, add it to the Pyrex dish. Spread the meat and veggies evenly across the glass container. Then, add the sweet potatoes to the top of the meat and press the potatoes down, making sure it does not overspill. Puncture holes on the top of the potatoes to make sure the meat inside cooks evenly. You can also add more rosemary or parsley on top of the potatoes for a garnish.
Place the dish in the oven and let sit for 45 minutes to 1 hour. Check occasionally to see if the sweet potatoes are burnt.
Once the 1 hour is done, let the dish cool for about 10 minutes before serving. You can also add nutritional yeast which is filled with proteins and B vitamins. (Vegans use this as a replacement to add a cheesy flavor to their meals. Make sure it is gluten free and I buy mine from Whole Foods and the brand is called Bragg.)
Enjoy!
ARIANA GAVRIILIDIS IS A WRITER AND CREATIVE PRODUCER BASED IN NEW JERSEY. BESIDES COOKING HEALTHY DINNERS FOR HER GROWING GREEK ITALIAN FAMILY, ARIANA WORKS IN POST-PRODUCTION ON TELEVISION SHOWS AND DOCUMENTS HER TRAVELS WITH HER FILM CAMERA AS HER PHOTOGRAPHS ARE FEATURED IN CAFES AND STORES AROUND NEW JERSEY AND UPSTATE, NY. YOU CAN FOLLOW HER ON INSTAGRAM @AG_CURATE 