Sara's Favorite Recipes

This is an ever-growing collection. I used to be vegetarian, and some of these older recipes are for large crowds or food service use. (I was obsessed with whole-grains, gluten-free baked goods, and sourdough bread.) Now I'm learning how to be an omnivore, and am slowly collecting recipes featuring meat. E-mail me if you are trying to cook something, and if I have a recipe that measures up, I'll post it.

Millie's Cultured Autumn Salad

yield 1 quart

Millie says: "Watching your sugars?  Don't worry about the apple in this salad - according to Donna Gates, Body Ecology Diet expert, the sugars in cultured apples get eaten up during the fermentation process. In fact, she suggests using apples in cultured recipes even during Candida treatment.  Taking a cue from her, I added one to this mix; it adds a nice hint of tart/sweet flavor that compliments the other flavors well.  Trust your own intuition and tolerances; choose to include it or leave it out!"

1 organic apple, diced
1 c cauliflower florets

Dilled Cauliflower Pickles

These are really tasty, just like pickles except...they're not. Recipe is adapted from someone on the GAPS yahoo group.

3 c cauliflower, cut into chunks
1 large garlic clove, crushed
1 T dry dill
3-4 peppercorns
1 bay leaf
2 T sea salt
2-3 c filtered water

Wash cauliflower well, and cut into chunks.

Crush garlic clove, and add to jar with spices. Add cauliflower, pressing down firmly into jar so chunks are tightly packed, leaving 1" space at the top of the jar.

GAPS Vegetable Soup

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

1/2 celeriac
2 medium carrots
1 small head broccoli
1 bunch kale, stems removed
1 medium zucchini
1/2 medium cabbage
About 3 tbsp. dried basil, 1.5 tbsp. dried oregano, 1 bay leaf, 1/2 tsp. black pepper, and a pinch of fennel seed

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).

A Tasty Sauce for Just About Anything

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

Our Favorite Roast Chicken

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.

Barbecue Spare Ribs

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

Barbecue Sauce, fruit-sweetened

This is delicious, and it's GAPS/SCD friendly! Makes about 2 cups.

2 medium-large ripe tomatoes
1/2 cup cider vinegar
2 small-medium apples, with skin (preferably a sweet variety like macintosh)
1/2 tsp. salt
2 large garlic cloves
1/2 small onion, sliced
1/2 red chile pepper, seeded

Combine all ingredients in a saucepan over high heat; when mixture boils, reduce heat and allow to simmer uncovered for an hour or so, until vegetables/fruits are super soft, and the liquid has reduced. (For even thicker sauce, simmer for a longer time.)

Maple-Glazed Tofu

(from a most excellent cookbook: Fresh Food Fast, by Peter Berley)

This is a simple andsuper-delicious recipe; my little brother even calls from college: "How do you make your tofu again??"

The irony is that I don't eat tofu anymore (as of spring 2010). For details on my family's crazy new dietary adventure, you can read updates on my homepage: http://www.lifeisapalindrome.com/

To read a succinct, clear explanation of how the GAPS diet works, try http://www.sustainlane.com/reviews/the-gaps-diet-the-mother-of-all-diets...

Apple Pecan Cake

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!

3 c. pecan flour
2/3 cup honey
1/3 cup melted butter

4 jumbo eggs
1/2 tsp. salt

Non-Sweet Cinnamon Summer Squash Pudding

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.

Macadamia Nut Hummus

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.

Kira's Delicious Zucchini Latkes

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.

Carne Asada

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. :)

3 pounds steak
1/3 c. apple cider vinegar
2 cups white mushrooms
4 large cloves garlic
juice from 2 limes
2 1/4 tsp. salt
1 tsp. black pepper
1 tsp. white pepper
1 1/2 tsp. oregan
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
pinch cloves
pinch fennel
pinch coriender
1/2 cup olive oil

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.

Creamy Basil Pate

1 head cauliflower, steamed and cooled
lots of ghee, to taste
salt and pepper, to taste
large handful of fresh basil
3 large eggs

Blend in Vitamix or good blender; pour into greased loaf pan.

Bake at 350f for ~1 hour.

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.

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 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)

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.

Gluten-Free Sourdough Teff Flatbread

Makes enough flatbreads for four people, with a few left over.

This recipe has two parts, and starts 24 hours before you make the breads. Combine the following ingredients in a large glass bowl:

-1 cup teff flour
-3/4 cups millet flour (you can use other flours too, for a total of 1 3/4 cups--all buckwheat is nice, as is equal parts teff, millet, sorghum, and amaranth)
-1 3/4 cups water
-2 cups boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
-1 tsp salt

Stir this well, and put it in a warm place to ferment overnight.

Tasty Sourdough Banana Muffins

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
3/4-1 cup quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave (optional)
1⁄2 teaspoon salt

2 tablespoons oil
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
A pinch of ground nutmeg
2 large bananas, or a total of 12 oz., mashed
1⁄2 cup chopped walnuts, preferably soaked overnight, then rinsed and drained
1⁄2 cup chocolate chips (optional)

Our Favorite Hummus

This recipe is based on the one by Cooks Illustrated; it produces a creamy, delicious, "restaurant style" hummus that is unlike the usual grainy dip that often emerges from the home food processor. I'm using canned beans here to illustrate quantities, but I usually make my own and don't measure so precisely--it's the technique that matters most, and adding enough salt, and not adding too much garlic. ;)

--2 small garlic cloves
--1 1/2 tsp. salt

--2 25-oz. cans chickpeas, drained (Westbrae works well; if you use another brand, or make your own, you'll have to adjust the salt)

Carrot Leek Soup

5 large leeks, cleaned very well (split apart leaves all the way to
the base), and coarsely chopped
~8 cups carrots, washed and cut into large chunks
a potato, chopped or 1/2 cup red lentils
Olive oil
water
salt and pepper

Saute leeks slowly in olive oil (browned leeks are bitter) till
tender. Add carrots, potato or lentils, water to cover, and salt and
pepper. Bring to a boil, and simmer (or pressure cook for 1-3
minutes) until vegetables are tender. Puree with immersion blender.

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.

Mixed Greens and Feta Pie

Yum!! :)

1 pound collards or kale, stems removed, chopped small
1 T olive oil
1 med. onion, chopped
2 cloves garlic, chopped
2 tsp. fresh or dry dill
2 tsp. dry oregano
1/4 tsp. salt
1/2 tsp. freshly milled pepper
6 oz. feta cheese, drained
5 large eggs, lightly beaten
1 1/2 cups cooked brown rice (short grain)
1 T pine nuts to sprinkle on top, optional

Saute the onion in oil until clear and sweet. Add the garlic,
cooking for another minute and then the minced greens.

Cook until the greens are dry. Remove from heat and stir in dill,

Quicker Sourdough Bread - Brown Rice/Quinoa

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

2 1⁄2 cups boosted brown rice starter
1 cup quinoa flour
3 tablespoons water
3⁄4 teaspoon salt
3 tablespoons oil
3 tablespoons ground flax (if batter looks soupy add another tablespoon)

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Pour into greased loaf pan, and let rise till double--about an hour.

Bake at 350f for 60-70 minutes, till evenly golden brown and a skewer comes out mostly clean.

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