These are interesting Sri Lankan/India crepes, inspired by Sandor Katz' description in "The Art of Fermentation." Ideally, the edges are thin and beautifully crispy, while the centers are chewy and moist. My recipe is still in process; I'll post updates when I improve things. For now, the most important thing I've learned is that you absolutely must not use sticky rice - starchy white basmati is the best I've tried.
I have been trying to add nutritious and delicious sources of high-quality starch to our diet. Dosas fit the bill, and they are also fermented. Plus, they are really delicious, especially when fried in lots of ghee!
3 c. white rice
1 c. red lentils
1/4 c. fenugreek seeds
Soak this overnight in water to cover; drain and rinse, and add just enough water to be able to blend till smooth (immersion blender works fine).
Okay, so Maya and Kristen got me to try eating liver. Again. And finally, I can honestly say: I Like Liver. I LOVE liver! At least when it's prepared like this (based on [this recipe](http://perfecthealthdiet.com/2012/02/chopped-liver-pate/)).
Makes about 32 cookies.
I really really think that it's important not to justify eating frequent desserts just because they're "gluten free" or "allowed on GAPS." And yet sometimes, I let myself have fun thinking about, making, and eating dessert.
For my son's sixth birthday, he had lots of requirements for a cake. I did a google search for "peach blueberry cake" (plus additional search terms "GAPS sugar-free grain-free easy"), adapted two recipes, and discovered clafouti: a delicious cross between a custard and a cake, sweetened with fruit, and best enjoyed cold. SO buttery and good! It's really a lot better served cold, preferably chilled overnight.
Makes one 9x13" pan
8 medium peaches, or 16 small ones, pits removed
1 cup blueberries (or blackberries)
Duck is so fantastic, especially when the fat renders, and the skin is crackly and incredible, and the meat is moist and super delicious. This technique tends to make that happen...
1 duck (2-5 pounds or so), and salt and pepper to taste
Preheat the oven to 450f.
Sprinkle the duck with salt and pepper, and place breast-side up in a Dutch Oven; cover tightly.
In the process of developing a delicious GAPS cheesecake, I discovered that with a few minor adjustments to the filling, one can have fantastic GAPS ice cream! Even if you don't have an ice cream maker. The texture is a little hard, but not icy, and super creamy and delicious. Add 3/4 c. good-quality organic cocoa to the honey/date mixture before blending with the cream, if you want chocolate.
This is a tasty way to mix meat and veggies in a form that isn't soup. :) I like to bake these, to make it super easy to prepare a lot (4 lbs of beef makes enough for two large sheet pans' worth). They're also very yummy with tomato sauce.
1 lb. ground beef
1 cup lightly sauteed/steamed cooked veggies (onion, celery, carrots, cauliflower, and/or broccoli, etc.)
1 clove of garlic, minced
1/2 tsp. dry thyme or 1 tsp. fresh
1/2 tsp. dry oregano or 1 tsp. fresh
1 tsp. salt
1/4 tsp. pepper
1 egg
Preheat oven to 425f.
I got this lovely and simple recipe from someone on the Microbial Nutrition yahoo list; it's tasty, like crunchy apple pie filling. :)
7-8 lg. tart apples, cored/peeled/sliced into 1/4"x1" pieces
1/2 cup whey
2 T. pumpkin pie spice (about 4 tsp. cinnamon, 1.5 tsp. ginger, 1/4 tsp. nutmeg and 1/4 tsp. cloves)
1 tsp. vanilla extract
1 T. salt dissolved in 2 cups hot water, then cooled; more water to cover, as needed
Toss apples and spices together until thoroughly mixed; add whey and mix again.
Most coconut- and almond-flour baked goods are pretty unpleasant, dense, mealy, or otherwise unappetizing. These...were actually delicious. Sort of like a cross between a biscuit and a scone. I think it was the moistness contributed by the carrots, as well as the fat contributed by the Fat, that allowed them to avoid the being dumped into the chicken bucket.