Vegetables

Carrot Pudding

This is adapted from the "Carrot Mousse Cake" at http://gapsguide.com/2008/12/11/a-week-of-winter-dinners/ . It is austere, but highly delicious if you have been off all refined carbohydrates for awhile and have really tasty, sweet carrots.

10 large carrots, steamed till soft
1/2-3/4 cup ghee
2-inch piece of peeled, chopped fresh ginger (1 tsp. powdered)
1 tbsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3 large eggs
Zest from a large organic lemon (optional)

Blend all ingredients in a vitamix or with a hand-held blender. Bake in a greased pan for about 60 minutes at 350f.

Sigrid's Cauliflower Pilaf

I adapted this from a neighbor's recipe.

Ingredients
1 onion
2-3 cloves garlic
1 head cauliflower
1-2 carrots
green vegetable that can be shredded (e.g. 1/2 – 1 zucchini, or a handful of green beans)
ghee
2 cups chicken stock
(optional) sweet pepper, chopped
(optional) sliced mushrooms
(optional) green peas
(optional) 1-2 bay leaves
1⁄2 tsp. Italian-type seasonings
1/4 cup minced parsley
1⁄2 tsp. dry oregano
1⁄2 tsp. ground thyme
salt & freshly ground black pepper to taste

Instructions
1. Dice onion and crush garlic.

Sunflower Seed Patties

These are tasty, and hold together remarkably well.

2 c. sunflower seeds, soaked ~24 hours in salt water (they will nearly double in volume)
1 1/4 tsp. salt

Blend these ingredients, then stir in
1 lg. onion, minced
1/4 c. minced parsley
2 med. eggs

Fry small patties over medium-low heat in extra-virgin coconut oil.

Really Good, Bubbies-Style Cucumber Pickles

These are really, really good!

http://herbangardener.com/2009/11/15/make-your-own-bubbies-pickles/

I had to use a bit more salt (it was really warm in my kitchen, and I wanted to retard fermentation), and I had to skim the top and stir up the whole vat of cukes halfway through fermentation, when they started to smell funky. After that, they fermented into the best pickles!

Definitely use little cukes, not the plump, seedy kind that happen when you let them ripen for about an hour too long on the vine...

GAPS "Egg Things"

These are kind of like a frittata with no cheese, and the texture is like scrambled eggs (one of the only foods my son will eat). They have nearly everything necessary for a complete meal, and just need to be accompanied by fermented veggies and avocado (if tolerated).

1 quart soup http://www.lifeisapalindrome.com/recipes/gaps-pureed-soup
1 dozen really good quality eggs
~3/4 cup fat (I vary between lard and ghee)

Blend the soup and eggs together, adding salt if necessary.

GAPS Pureed Soup

This is an all-purpose soup that can be varied in infinite ways. This recipe makes approximately 8-12 cups. We don't eat it plain, but make it into "egg things" http://www.lifeisapalindrome.com/recipes/gaps-egg-things, which is essentially a solidified liquid diet for a severely picky GAPS patient.

1/4 cup fat (chicken fat, lard, ghee, coconut oil, or a mixture)
2 onions (and 2 stalks celery, if desired)
6 large garlic cloves

2 lbs. ground beef or chicken parts (no bones)
~2-3 quarts chopped veggies: cabbage, zucchini, etc.
Lots of salt and pepper
herbs (we like lots of oregano)

Information about Making Broth

When I am making broth, I put a bunch of bones and water in an 8- to 16-qt pot with a few tbsp. of apple cider vinegar, and simmer it overnight. I skim the scum off the top, and try to use as many cartiligenous ingredients as possible (duck or chicken feet, knuckle bones, etc.). Good broth gells when it cools, but it's still nutritious if it doesn't gell.

Garlicky Egg Soup

Tastes like dinner at a Chinese Restaurant!

1/4 c. chicken fat, duck fat, or other fat
4 good-sized garlic cloves, pressed or minced

1 quart bone or meat broth http://www.lifeisapalindrome.com/recipes/information-about-making-broth
1 zucchini or yellow squash, grated
Salt and Pepper

a handful chopped cilantro (a bunch of chopped watercress is delicious, too)
6 beaten eggs

Saute garlic for a few seconds in fat, just until it's fragrant.

Greens Souffle

1 1/4 pounds greens--mustard, kale, etc. (steamed, squeezed to expel
extra water, and chopped)
1/2 c. milk/milk substitute
1/2 c. dried tomatoes, or fresh or canned (drained)
8 eggs
1/4 tsp. salt (increase if omitting cheese)
1/4 tsp. red pepper flakes
1/8 tsp. nutmeg
2 c. shredded cheddar
1/2 c. Parmesan
small diced onion

Optional: put 2 c. cooked rice, salt and pepper, and 2 tbsp. olive
oil in the bottom of the 9x13" baking dish (gives the souffle more
substance).

Mix all ingredients together and bake ~45 minutes at 350f.

Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

1 large or 2 medium shallots, thinly sliced
3 T red wine vinegar
1 garlic clove, minced
1/4 tsp. salt, or to taste
2 15-oz. cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup flat-leaf parsley leaves, chopped
1/3 cup extra-virgin olive oil
Freshly milled black pepper

In a large bowl, combine the shallots, vinegar, garlic, and salt.
Set aside for 10 minutes to allow the shallots and garlic to mellow.

In a medium saucepan over high heat, bring 2 quarts of water to a
boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.

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