Breakfast

Really Tasty Spring Vegetable Soup

In Cook's Illustrated November/December 2011 issue, they printed a recipe for "Farmhouse Vegetable Soup." I'm sure their version, thickened with barley and potatoes, would be spectacular. This version, GAPS-legal, is still spectacular, though it requires the lemon-thyme butter to add unctious texture just before serving (you can substitute plain butter; just don't leave the fat out entirely!).

Serves 6-8

3 tbsp. unsalted butter
1 1/2 pounds leeks, washed thoroughly, white and light green parts sliced 1/2 inch thick
2 carrots, cut into 1/2-inch pieces

Broccoli-Cheddar Soup

I'm currently trying to re-discover my love of cooking...and Cook's Illustrated helped by providing a recipe for "Broccoli-Cheese Soup" in their March/April 2011 issue, from which this version is adapted.

4+ tbsp. unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems peeled and cut into 1/4-inch thick slices
1 medium onion, coarsely chopped (about 1 cup)
2 medium garlic cloves, minced or pressed (about 2 tsp.)
1 1/2 tsp. dry mustard
pinch cayenne pepper
1 tsp. salt
5-6 cups homemade chicken broth
1/4 tsp. baking soda (optional; see below)

Super Delicious Tea!

I am so not a tea person, but this is fantastic, and sweet without any sweetener. Someone sent it to me, titled "Jai Hari's adaptation of Yogi Bhajan's Yogi Tea."

1 gallon boiling water
60 cardamom pods
60 black peppercorns
40 whole cloves
6 cinnamon sticks
10 slices fresh ginger root (no need to peel)

Simmer for 1-2 hours. (At this point, you can add three black tea bags, and simmer for fifteen minutes more, if you want a caffeinated tea.)

Let it rest 6 hours, then strain out the spices. Refrigerate until you drink it all!

Pork Omelettes

This recipe is from Tammy's mom, who doesn't measure but makes sure that everything just tastes Right. I added some measurements, and cooked the omelette mixture like pancakes, and everyone loved them anyway.

1 lb. ground pork
5-8 eggs
1/2 tsp. salt
4 dried shittake mushrooms, soaked and minced
handful scallions or chives, minced
lard or ghee to fry

Mix everything besides fat in a medium bowl. Heat a large cast-iron skillet over medium heat, and cook flattened dollops of the mixture gently until cooked through (flip once).

Italian Beef Sausage Patties With Organ Meats

Tonight, we have a winner! A sausage patty that the boys said was SO good...and it's full of the most nutrient dense meats! Thanks to Christie, from whose recipe I adapted these. (Jeff thought they could use more salt and spices, but I didn't want them too strong, personally)

Makes about eight patties

1/2 lb. beef heart, cut into large chunks
1/4 lb. beef liver
2 tbsp. chopped onion
1 large garlic clove
1 tsp. fennel seeds
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. salt

1 lb. ground beef, crumbled

Overnight Stew Beef

If you're wondering, "Why on earth did she tag this as a _breakfast_ recipe??", then you're not on the GAPS diet. This is a great way to make an economical "cut" of meat into something tender and good.

2 lbs. stew beef, or 3-4 lbs. short ribs
1/2-3/4 tsp. salt
A good large grind of pepper
2 garlic cloves

Put the beef into a slow cooker on "low." Sprinkle with salt and pepper, and crush the garlic on top. Cover the cooker and go to sleep.

Come back again in the morning, about 12 hours later, and eat with some veggies and ferments. Enjoy!

How I Make Raw Milk Yogurt

I'm not sure if this is the best way to do it, but I've been making yogurt for a while now and haven't gotten sick yet. :) It has a great taste, the long fermentation gets rid of all the lactose, and while it's not as thick as yogurt made from pasteurized milk, I think it's more nutritious. (If you want virtually foolproof, thick and creamy yogurt, heat the milk to 180f and let it cool to 110f before stirring in the starter and beginning the fermentation.)

1/2 gallon fresh whole raw milk, preferably from grassfed Jersey cows

Homemade Sausage

This is Mark Bittman's recipe for sausage, and it's got LOTS of extra fat into which (if you're Ben) you can dip your sausage. :) You can freeze the sausages once they're made into patties; thaw overnight in the fridge.

2.5 lbs boneless pork shoulder, with its fat (or, if it's lean, use 2 lbs. shoulder and .5 lbs. fatback)
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. nutmeg
1/2 tsp. dried sage (or 1 tsp. fresh)

Cut the pork into 1-inch cubes. Grind, using either a meat grinder or a food processor (if you use the latter, do several batches and take care not to pulverize the meat).

Crispy Cauliflower-Egg Patties

These are easy and delicious!

2 c. steamed cauliflower, mashed
3 eggs
2 minced scallions
1/2 tsp. salt, and pepper to taste.

Stir ingredients together

Fry in lots of coconut oil and or ghee, over medium heat.

Squash Crepes

There are lots of versions of this recipe available in the SCD community. This one works well, although these are time-consuming to fry, because they're so thin and little.

4 eggs
1 cup mashed cooked zucchini or other cooked vegetable
1 tsp. cinnamon
1 tsp. pure vanilla extract
1 T. melted coconut oil

Blend all ingredients well. Cook pancakes over medium heat in plenty of coconut oil, making little cakes so that you can flip them without breaking 'em.

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