GAPS/SCD

That's what my boys said when I asked them how they liked this soup...

This recipe is an approximation of a process I often use to make soup: 1. Saute aromatics; 2. Add more veggies, and cook till very tender (it's fine if you only have one type of vegetable, like cauliflower - it will still taste delicious); 3. Add broth, and puree; 4. Add additional steamed, chopped veggies to taste. This makes a really delicious, texturally interesting, infinately variable soup.

This makes a big pot full, which is good so you can eat the leftovers for several lunches in a row.

I adapted this from the "California Pot Roast" recipe in The Grassfed Gourmet, by Shannon Hayes. It came out nice and slice-able, with more than enough tasty sauce.

1 3.5 pound (or bigger) roast (I used sirloin tip)
2 tsp. salt
2 tsp. freshly ground pepper
3 tbsp. beef tallow or other fat

2 cups tomatoes, fresh or frozen
1 onion, coarsely chopped
2 cloves garlic, minced
1 tsp. dry mustard
1 tsp. dry basil
1 tsp. dry oregano

1/4 cup apple cider vinegar

This is adapted from a new cookbook that looks fantastic: "Full Moon Feast," by Jessica Prentice. I took out GAPS-illegal ingredients, and didn't make the gravy (which she makes by deglazing the pan with beef stock and creme fraiche)...

1 pound ground beef
1 egg yolk

3 oz. beef liver (or other type of liver)
1/2 medium onion, peeled and coarsely chopped
1 handful parsley leaves
1 tsp. good salt
1/2 tsp. pepper
1/4 tsp. dried thyme

1-3 tbsp. lard, tallow, or other fat

There is TONS of amazing information here: http://users.sa.chariot.net.au/~dna/Makekefir.html . I always try to use raw milk, but if none is available you can follow the same instructions using pasteurized milk (no heating necessary).

My basic technique:

1/2 gallon of raw milk
1/2 cup milk kefir grains (or use yogourmet kefir starter; follow directions on the package if using starter)

Here is a good website with information about water kefir grains (YCK is essentially water kefir): http://www.wholetraditions.com/articles/3-water-kefir-instructions .

This is how I keep mine alive in between culturing coconut water: http://www.lifeisapalindrome.com/recipes/how-keep-your-water-kefir-grai…

Also, Rebecca recommends:

Okay, it's not a sexy recipe. But sometimes you just need to do things quick and dirty...

1. partially thaw a pound of really good quality, grassfed liver (lamb, cow, etc.)

2. cut the liver into pill-sized chunks, spread in a single layer on a plate lined with parchment paper, and re-freeze.

3. each time you need to Do the Deed, break off your desired quantity of liver chunks, and defrost (goes quickly if you spread them on something metal).

4. when the chunks are nearly thawed, swallow them one at a time with plenty of water.

Tonight, we have a winner! A sausage patty that the boys said was SO good...and it's full of the most nutrient dense meats! Thanks to Christie, from whose recipe I adapted these. (Jeff thought they could use more salt and spices, but I didn't want them too strong, personally)

Makes about eight patties

1/2 lb. beef heart, cut into large chunks
1/4 lb. beef liver
2 tbsp. chopped onion
1 large garlic clove
1 tsp. fennel seeds
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. salt

Lucia says, "I usually order 5 gallons of cream. It takes a few days to turn this much into butter, but if you don't have time, just freeze it for later. Cream separates when you freeze it, so it's fine for making butter (but not anything else).

"I culture the cream before I churn it, by letting it sit at room temperature for 3-5 days. You can put some yogurt in it if you want, but that's not necessary.

"We have done the churning several ways. I prefer the food processor, filled about half full, churned with a metal blade.

Okay, so the title isn't very snappy. But this was really good! Frittatas are always tasty, and you can vary the ingredients however you like. This was made with stuff we had in the fridge tonight. (If we were eating dairy, I'd use only maybe 1/3 the fat, and put perhaps 8 oz. hard cheese over the filling before pouring the eggs over top. Also, I'd use maybe 1/3-1/2 less salt in that case.)

2 lbs. lean beef (like London Broil), partially thawed for ease of slicing
1 tsp. salt
1/2 tsp. freshly ground pepper
(can also add cumin, etc.)

Remove all fat (otherwise the jerky may be impossibly chewy), and slice the meat against the grain into uniformly thin slices (about 1/8-inch thick). Place in a glass container with salt and pepper, and toss gently to combine.