GAPS/SCD

(My adaptation is that I added some measurements. The soup would probably be even more
delicious without any of these!)

1 whole Chicken
Water to cover
1/2-1 tsp. cumin
Salt and pepper
5 bay leaves
1/2 cabbage, cut into two pieces
1-2 heads garlic, peeled, cloves flattened slightly under the side
of a knife blade
1 small onion, peeled and cut in half

Cook these ingredients for about 3 hours in a large pot, or until the
chicken is falling off the bones.

This is adapted from a recipe by Mark Bittman in "The Best Recipes In the World." I had no idea I could make such a tasty Chinese-Restaurant Style dinner that was GAPS legal!

This is adapted from a recipe at Elana's Pantry: http://www.elanaspantry.com/gefilte-fish/ . I should also mention that, having been entirely vegetarian for 30 years (up until GAPS in April 2010), I have never eaten gefilte fish before tonight, and have absolutely no idea what they're supposed to taste like. But this was delicious--and straight from the kitchen of a non-kosher Atheist Jew, nontraditional lard notwithstanding.

Makes about 24 fish balls/patties

This is adapted from the "Lamb-Fennel Casserole" in "The Grassfed Gourmet," by Shannon Hayes. She says, "Consider making a double batch, because the leftovers are even more delicious when reheated the second day." This is really tasty with some good kalamata olives.

Serves 4

Amanda Love is a total inspiration http://thebarefootcook.com/ ! And she inspired this soup, which can be infinite varied with different types of veggies, etc. I find that it works best to simmer the chicken in the highly-seasoned brother the day before, and then refrigerate the chicken separately overnight. The next day, you can picked the meat off the carcass and proceed with the recipe without burning your hands.

I recently used this recipe from the Nourished Kitchen for making corned beef: http://nourishedkitchen.com/home-cured-corned-beef/

It was delicious! I "corned" it for 11 days, after which I sauteed a bunch of veggies (onions, celery, carrots), added the rinsed roast (I used a chuck roast, about 4 lbs.), and a quart of water. I let it simmer all day, covered in a dutch oven.

I hear tell that beef heart is a Peruvian Delicacy, generally served grilled on skewers as the ultimate in nutrient-dense street food.

However, in our house we do not have a grill, and this was my second attempt at making beef heart edible to all family members...this made a very palatable casserole.

1 Beef Heart, gristly parts removed, cut into 1- to 2-inch chunks
1/2 Cup apple cider vinegar
1 tsp. cumin
1 tsp. salt
pepper

Just in case you're interested, here's my small amount of accumulated wisdom on the topic of Coconut Milk:

Ingredient: 4 mature (brown) coconuts.
Time: I have not been able to complete this process in under two hours...yet.

Equipment: Hammer, awl/butter knife, potato peeler, nut milk bag, Vitamix or similar blender.

This makes about three quarts of milk, or two quarts of cream plus one quart of fermented coconut water.

These are very tasty, and a nice way to eat more local roots in the dead of deep dark winter.

1/3 cup or so of ghee
2 large onions, diced
1 tsp. salt
1 heaping tsp. turmeric
2 heaping tsp. coriender (ground)
4 medium turnips, sliced thin

Saute the onion and salt in ghee (use a wide cast-iron skillet with lid). Add spices, and stir thoroughly for 30 seconds or so. Add turnips, and stir to coat.

I adapted this from the Pot Roast recipe in "Full Moon Feast," by Jessica Prentice. It was really good! A really tender roast, swimming in a pot full of creamy gravy, with lots of tender veggies. Everyone loved it, and we ate leftovers for breakfast. With this much broth, it's almost like a soup. Use less if you'd prefer a more meaty entree.

This is probably a very variable recipe--I'm just noting the measurements I used last night.