GAPS Baked Beans

This recipe is an alternative to the Baked Beans recipe in the GAPs book. They can used as a breakfast dish with eggs or sausages, a side dish, or added to other casseroles. The Tomato version is aimed to be similar to NZ baked beans in a can.  Basic recipe 500g haricot / navy / white beans 2 Tbs whey, lemon juice or cider vinegar Stock or water (but preferably stock) Sea salt Soak the […]


Measure out about a cup of chick peas Soak overnight (or 8 hours) in a large pan of warm water, with 2 Tbs whey Rinse and pick out any bad looking ones Cover with fresh water, making sure you have at least as much water as peas Cook for 2 – 2 1/2 hours, until soft, checking water from time to time Drain off the water into a cup Dissolve 1/4 tsp sea salt in […]

Mexican Beans

This is a quick chilli, and can easily be adapted for meat eaters. Just add 500g mince, and brown it, before adding the beans. Then add some extra flavourings. Beans: 1 1/2 cups dried pinto beans 2 Tablespoons whey (or lemon juice) 1 1/2 Teaspoon sea salt 1 Tablespoon olive oil 1 onion 2-3 cloves garlic 1 tin tomatoes in juice 1 teaspoon sea salt 1 Tablespoon chilli seasoning cayenne to taste Garnish. Choose all […]

Black bean chilli with roasted vegetables

250g/9oz black turtle beans, soaked overnight and then drained 6 tbsp extra virgin olive oil 1 onion, finely chopped. 2 cloves garlic, crushed 1 green chilli, finely chopped 1 tsp chilli powder 1/2 tbsp ground cumin 1/2 tbsp chopped oregano 1 litre/1 3/4 pints chicken or vegetable stock 3 tomatoes, peeled and diced 1 green pepper, finely diced salt and freshly ground black pepper 675-900g/1.5 -2lb assorted vegetables suitable for roasting, such as kumara, pumpkin, […]

Baked Beans

Bought baked beans are a popular breakfast in NZ, but they have 3 problems: It’s very likely the beans are not prepared properly Have sugar included Often have gluten or other undesirables added Traditional baked beans (or Boston baked beans) don’t have tomato in them but are baked in a molasses sauce. For the Kiwi palette, this is a tomato based alternative. 2 cups dry haricot, navy or pink beans 2 Tablespoons whey (or lemon […]

Spicy lamb and beans (Serves 2)

350gm lamb stir-fry, or schnitzel cut into strips 2 Tbs yoghurt 1 tsp cumin ½ small red onion handful of green beans 2 small zucchini, sliced diagonally handful of crispy slivered or chopped almonds 3 prunes, diced In the morning, mix the lamb with the yoghurt and cumin. Marinate in the fridge all day, or at least a couple of hours. Stir a couple of times during the day if you can. Saute the onions […]

Irish Crock-pot Stew (Serves 4)

600gm diced lamb 3-4 medium potatoes, diced 2 carrots, sliced 1 cup green beans, sliced 2 stalks celery, sliced 1 large onion, sliced 3-4 cloves garlic, chopped 2 small bay leaves 1/2 teaspoon dried rosemary 1 teaspoon dried mint 1/2 teaspoon dried marjoram 1 tsp sea salt (if using stock, a bit more if using water) about 4 cups stock or water, just enough to cover 4 tablespoons arrowroot Cut the lamb into smaller, bitesize, […]

“Mix & Match” Big Leafy Lunch Salad

Tear up enough leafy greens to 3/4 fill a large bowl or container. Wash and dry if necessary. Choose from: mesclun greens, lettuce, mizuna, rocket, baby spinach, watercress If you’ve got some fresh herbs, include a little of one, eg: parsley, basil, oregano Pour on 1-2 tsp of basic salad dressing & mix till leaves are well coated. If you’ve run out, squeeze on some lemon juice or balsamic vinegar, pour on a little olive […]

Chunky bean salad

Serves 2 as a one-dish vegetarian salad. Or serves 4 as a side dish. Step 1 (Optional) – Cook the eggs If you want hard boiled eggs with the salad, set them to boil now. By the time the rest of the salad is done, they should be ready. Step 2 – Make the dressing In the food processor or blender, zizz up a tin of tomatoes (including the juice). Add a slosh of olive […]

Bean & vege soup/stew

This is a basic winter vege soup. It can be varied in lots of ways, by choosing different veges or different herbs, or by serving it in different ways. Experiment and enjoy. One hint though, it’s best to decide what variation you want to make before you start! Variation 1: Chunky soup with toast Serve as is with a dollop of cream of some kind (optional), and hot buttered toast Variation 2: Thick soup with […]

Beef chilli

This is my version of the recipe on P433 of Nourishing Traditions. If you don’t have a crock-pot, it can be made on the stove with less cooking time – an hour or so to cook the beans, then another hour to cook the chilli. 1 1/2 cups pinto beans 2 Tbs whey (or lemon juice) 1 kg (2 pounds) coarsely ground beef (or lamb) 2-3 Tbs red wine (optional) 2-3 Tbs extra virgin olive-oil […]