This recipe is based on an idea from I Quit Sugar, but I used a completely different spice blend, hoping my daughter and I could tolerate it. It was tasty, but also proved that I am going to have to go low-salicylate; this meal is very high in salicylates (though not as high as the original recipe), and I slept for less than an hour as a result.
| Ingredients for 6: 1.5-2kg piece of pork shoulder or neck (bone in is good) 3 tsp salt 2 tsp fennel seeds 1 tsp mustard seeds 1 tsp cumin 1 tsp cinnamon 1 tsp tumeric Plus: Coconut oil for greasing 2 bay leaves 1/2 cup chicken stock 1/2 cup apple cider vinegar 2 tomatoes, diced 3 cloves garlic, minced For Cauli Cream: 1 head cauliflower, broken into florets 1 1/3 cups cream 2 TBSP butter And: Broccoli for side dish |   |
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