This is deeply satisfying and reminds me of minestrone (add some crumbled ground beef along with the onions during the first step, if you like). Feel free to substitute for the vegetables; just make sure you have 8-12 cups
1 medium onion, diced
1/4 cup fat (chicken, duck, beef, ghee)
6 garlic cloves, mashed
1/2 cup water
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)
This is the best way to use up leftovers from Our Favorite Roast Chicken. http://www.lifeisapalindrome.com/recipes/our-favorite-roast-chicken
--Any leftover juices, fat, and vegetables from chicken roasting (add some more ghee if there isn't at least 1/4 c. fat)--1/2-1.5 c. total
--1 large shallot or small onion, minced
--about 1/4 c. vinegar or sherry or wine
--salt and pepper to taste
Even though I know that some people feel that the holy grail of roast chicken is a crispy-all-over skin, I think this is a fine compromise. The fat doesn't burn on the bottom, the chicken is really tender, and there's a good amount of crispy skin that happens even with the lid on.
1 onion, diced
1/4 c. ghee
1 celeriac, diced
2 large carrots, or a small butternut squash, cut into large chunks
1 medium 4-pound-ish chicken
1/4 lemon
Salt and pepper
Preheat the oven to 450f.
My first time having ribs! These were really, really tasty. This recipe is adapted from "Barbecue-Style Pork Ribs" in _The Grassfed Gourmet_, by Shannon Hayes.
Spice rub:
1/2 cup chili powder (mild)
2 tbsp. paprika
1 tbsp. fresh ground black pepper
1 tbsp. salt
about 3 pounds pork spare ribs
about 3/4 cup barbecue sauce http://www.lifeisapalindrome.com/recipes/barbecue-sauce-fruit-sweetened
I didn't follow this recipe exactly--it's copied from an SCD recipe site. I used more apple, some almond flour and less pecan, less honey (cooked honey really isn't GAPS-friendly), and ghee+milk solids instead of butter. Also, I omitted the baking soda. But on a birthday, one must be able to let loose a little!
It's better once it's chilled (at least, I thought so with our version, because leaving out the baking soda makes for a softer texture that improves with refrigeration). It had a tasty flavor!
This is only really a "treat" to those of us on extremely carbohydrate restricted diets, whose tastes are really pure...like my son!
~4 good-sized summer squashes, de-seeded if the seeds are large, and steamed until very soft (one quart mashed squash)
8 large eggs
6 T. cinnamon (no, that's not a typo)
~1/2 cup fat (ghee, coconut oil, or a mixture)
Blend very well in a food processor or blender, and turn into a well-greased pan. Drizzle some more ghee on top.
Bake at ~350f till puffed and lightly golden and cooked through.
This is so amazingly tasty (and rich)! Adapted from a raw food cookbook.
1.5 cups raw macadamia nuts, soaked for 1-2 hours in water and then drained
2 T. lemon juice
1.5 T. extra virgin olive oil
1/4 cup good tahini (like Joyva)
1/2 tsp. salt
1/2 cup plus 2 T. water
1 small clove garlic
Blend all ingredients well in a food processor, and enjoy with raw vegetable sticks.
I adapted this great recipe from someone on the GAPS yahoogroup. They're slightly softer than potato pancakes, but really tasty.
3 medium-large size zucchinis or yellow squash (3 lbs. total)
1 tsp sea salt
1/4 - 1/2 onion grated (depending on your taste). Or you can use 1 shallot.
2 eggs, well beaten
fresh ground pepper
lard or duck fat
Grate up the zucchinis on the largest shredding side of a box grater. Add salt, stir well, and let sit for 10 minutes.
This is a GAPS-ified version of this recipe: http://allrecipes.com//Recipe/taqueria-style-tacos---carne-asada/Detail… The original probably tastes completely different, but this had a good taste. :)