Substituting for coriander

[wendydawn]

I have a recipe for a soup in which the only spices are ginger and coriander.  It is "Silky Gingered Zucchini Soup" from the Well Fed 2 cookbook.  I just started the AIP and I don't know what spice I could use instead of coriander.  I don't want it to be too heavy on the ginger, but don't know what else to put in.  Any suggestions?  Thanks.

[EJ]

Huh, I have that recipe from her website and it doesn't call for coriander. Maybe it's better with it, but you could always try it without. Here's what Melissa said: "The original version of this soup didn’t include coriander, so it will taste just fine without it."

www.theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/

Every substitute I've seen for ground coriander is a seed-based spice also (caraway seeds, cumin, fennel)

You could just cut down on the amount of ginger if you're worried it will be overpowering.

[wendydawn]

Sept 24, 2014 9:43:54 GMT -5 EJ said:

Huh, I have that recipe from her website and it doesn't call for coriander. Maybe it's better with it, but you could always try it without. Here's what Melissa said: "The original version of this soup didn’t include coriander, so it will taste just fine without it."

www.theclothesmakethegirl.com/2012/11/05/silky-gingered-zucchini-soup/

Every substitute I've seen for ground coriander is a seed-based spice also (caraway seeds, cumin, fennel)

You could just cut down on the amount of ginger if you're worried it will be overpowering.

Thanks EJ.  

I was just wrapping my head around how I'd adjust to no eggs, no tomatoes/potatoes/peppers when I realized all the spices I couldn't use anymore.  I am feeling a little grouchy about it.  My family is not going to want to eat a bunch of bland food.  All the other stuff is easy to still work around when cooking for a family.  But cooking meat two different ways that is too much.  

Any suggestions for substituting for chili powder, coriander, cumin...?  

[TamarE]

Hi Wendy, did you see Sarah's post about spices on the AIP: www.thepaleomom.com/2012/07/spices-on-autoimmune-protocol.html?

As far as substitutions, it may be useful to look at Sarah's AIP recipes: www.thepaleomom.com/category/recipes/aip-friendly

Other websites with AIP recipes are listed on this page: www.thepaleomom.com/tpa-approved

AIP cookbooks such as The Autoimmune Paleo Cookbook and The Paleo Approach Cookbook will also give you ideas. (not sure if you already have these books or not)

[EJ]

It does seem like cutting out the spices we're most familiar with will result in bland food...but I can tell you that's not the case! You'll soon get used to avoiding cumin and spicier things (paprika, chilis, chili powder)-promise!

Definitely look for tons of recipes to add to your collection. Check out the sites Tamar listed. Otherwise, just save every AIP-friendly recipe you come across so you'll never be up a creek

I use a lot of onion powder, garlic powder, ground ginger, sage, thyme, and rosemary, along with: parsley, tarragon, cilantro (it's okay whereas coriander seeds aren't), oregano, and basil. I also often add some turmeric or cinnamon or cloves. You can even find AIP-friendly versions of Italian seasoning and curry powder! It's not quite the same, but it's not bland, either.

Here's the curry powder (use the seedless version and leave out the black pepper): www.feedmerachel.com/2013/04/09/chicken-coconut-curry-stew-dairygluten-free-paleo-autoimmune-protocol/
And here's a basic Italian seasoning (leave out the black pepper & red pepper flakes): www.food.com/recipe/italian-seasoning-82770?scaleto=5&mode=null&st=true

Just remember, we've all been there And we're not eating bland food That would be totally unsustainable for me. If someone grumbles about the changes in flavors, tell the ones who don't need to be AIP that they can add paprika or chili powder (or cayenne, my husband's favorite) on top of their food after it's on their plate. And if everyone follows strict AIP, remind them that you're doing it TEMPORARILY to HEAL their bodies. Always remind yourself why you're doing it so you remember how worthwhile it is It might take you a while to come up with recipes that meet your family's flavor requirements-but that happens with every diet change. Now I can just look at the ingredients to see that a chicken recipe is too plain for us (whereas some people really enjoy plain chicken). So you'll come to figure out what you want/need.

Good luck! It's definitely a rough transition at first, but you'll become very comfortable with what you can and can't have and what you can substitute in. And there are so many AIP-aware bloggers out there who are offering AIP substitutions-that wasn't around a year ago when I first went nightshade-free!

[wendydawn]

Thank you TamarE and EJ your advice and support are greatly appreciated.

I just finished the whole 30 this week and it was near the end of it that I realized that it wasn't enough. My psoriasis was worse than it had ever been. I switched to AIP last Friday. It's been a week and I realize that a lot of what I'm feeling is similar to how I felt at the beginning of the whole 30. A lot of the emotions and energy lows must be my body going through another adjustment, hopefully soon I'll start to feel the benefits. It is hard to see the light at the end of the tunnel sometimes. I appreciate the advice and support so very much.

Here's to truly healthy and tasty food.

[banannable]

Hi guys! It's just coriander seeds that aren't allowed on AIP, right? So could you just use fresh coriander (i.e. the leaves) as a substitute?

[Erin]

Jan 8, 2015 1:51:42 GMT -5 banannable said:

Hi guys! It's just coriander seeds that aren't allowed on AIP, right? So could you just use fresh coriander (i.e. the leaves) as a substitute?

That's the same as cilantro, if I'm not mistaken. And yes, that's a great idea!