GAPS/SCD

How to Eat Raw Liver

Okay, it's not a sexy recipe. But sometimes you just need to do things quick and dirty...

1. partially thaw a pound of really good quality, grassfed liver (lamb, cow, etc.)

2. cut the liver into pill-sized chunks, spread in a single layer on a plate lined with parchment paper, and re-freeze.

3. each time you need to Do the Deed, break off your desired quantity of liver chunks, and defrost (goes quickly if you spread them on something metal).

4. when the chunks are nearly thawed, swallow them one at a time with plenty of water.

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

Lucia's Raw Butter

Lucia says, "I usually order 5 gallons of cream. It takes a few days to turn this much into butter, but if you don't have time, just freeze it for later. Cream separates when you freeze it, so it's fine for making butter (but not anything else).

"I culture the cream before I churn it, by letting it sit at room temperature for 3-5 days. You can put some yogurt in it if you want, but that's not necessary.

"We have done the churning several ways. I prefer the food processor, filled about half full, churned with a metal blade.

Really Tasty Rutabaga and Zucchini Frittata

Okay, so the title isn't very snappy. But this was really good! Frittatas are always tasty, and you can vary the ingredients however you like. This was made with stuff we had in the fridge tonight. (If we were eating dairy, I'd use only maybe 1/3 the fat, and put perhaps 8 oz. hard cheese over the filling before pouring the eggs over top. Also, I'd use maybe 1/3-1/2 less salt in that case.)

1 large shallot, minced
1 scallion, minced
About 3/4 c. fat (I used half ghee and half lard)
1 1/2 tsp. salt
1 tsp. freshly ground pepper
2 medium-large zucchini, grated

Raw Beef Jerky

2 lbs. lean beef (like London Broil), partially thawed for ease of slicing
1 tsp. salt
1/2 tsp. freshly ground pepper
(can also add cumin, etc.)

Remove all fat (otherwise the jerky may be impossibly chewy), and slice the meat against the grain into uniformly thin slices (about 1/8-inch thick). Place in a glass container with salt and pepper, and toss gently to combine.

Spaghetti Squash and Cinnamon Custard

This is a good way to get more fat in...the custard absorbs it all, and just tastes richer and richer. :) Of course, the flavor is quite austere, this being a GAPS rendition of "custard" (i.e. no sweetener). If you can have dates, blending up and adding 8-10 of them will go a long way toward making this into a dessert.

1 medium-large spaghetti squash, cooked (poked with a fork all over, 375 for about 1.5 hours, turning over halfway through); about 4 cups pulp, total
1/2-1 cup fat (ghee, butter, or coconut oil)
1/4 cup ground cinnamon
6 extra-large or 8 large eggs
1/4 tsp. salt

Lamb Ribs with Mustard-Rosemary Garlic Paste

This is adapted from a recipe in "The Grassfed Gourmet," by Shannon Hayes. I usually don't much like rosemary, but it's delicious in this. The edges are so crispy! You can use Denver ribs, short ribs, or riblets.

Serves 2-4, depending upon meatiness of ribs/riblets and/or hunger level of the diners.

1-2 pounds lamb ribs/riblets
1 tbsp. ghee
1 tbsp. mustard (wet)
2 tsp. dry rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
2 large cloves garlic, crushed

Herb Roasted Lamb Chops

This is a recipe adapted from Epicurious.com, by Maria Helm Sinskey.

4 large garlic cloves, pressed
1 tbsp. fresh thyme leaves (or 1 tsp. dry)
1 tbsp. fresh rosemary leaves (or 1 tsp. dry)
3/4-1 tsp. salt
2 tbsp. fat or ghee
6 1 1/4-inch-thick lamb loin chops

Mix first four ingredients and 1 tbsp. fat in a large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400f. Heat remaining tbsp. fat in heavy large oven-proof skillet (preferably cast iron), over high heat.

Spaghetti Squash and Bacon Pie

This is super tasty! Kind of like a crustless quiche. Even with uncured (no sugar) bacon...

1 medium onion
1 lb. uncured pork bellies (or bacon), diced

1/2 cup ghee
1 3-lb. spaghetti squash (pierced several times, baked till tender at 375f (about 1.5 hours, flipping halfway through), then scraped out (skin discarded).)
1 dozen eggs
2 tsp. salt
1 tsp. pepper

Saute onion and bacon over medium heat with 1 tsp. salt, until most of the bacon has started to crisp. Preheat oven to 350f.

Chicken in a Dutch Oven

adapted from "French Chicken in a Pot," from the February 2008 edition of Cook's Illustrated. No crisp skin here, but very tender and flavorful meat.

"The cooking times in the recipe are for a 4 1/2 to 5 pound bird. a 3 1/2 to 4 1/2 pound bird will take about an hour, an a 5 to 6 pound bird will take close to hours. We developed this recipe to work with a 5 to 8 quart pot with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds."

1 whole roasting chicken, giblets removed and discarded, wings tucked under back

Syndicate content