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. :)
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.
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.
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.
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)
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
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.
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!