Revisiting my versatile Christmas cake recipe for special diets

I have previously posted about this cake here, but now seems like a good time to put all the versions together in one place. This is a beautiful dark cake, but because it’s a boiled cake, you don’t need to mature it for a month. If you want to use the brandy version and store in the bottom of the fridge for a month, it will improve with maturing, but can be eaten the same day, […]

Cheesy stuffed mushrooms

A new dish I tried over Christmas was cream cheese stuffed mushrooms.  A long time ago, I came across a recipe for mushrooms stuffed with feta and red onion, and this is a variation on that. It’s pretty simple really. But the trick I learned is how to prep the mushrooms before stuffing them. I bought a 400gm tray of smallish brown mushrooms, but the amount of stuffing would have filled probably 500gm. The important […]

Ginger Carrot Cashew spread

This recipe is my adaptation of one I came across on Steemit. The original recipe is raw and vegan, and you can see it here. I encourage you to check it out. My version is no longer raw, which I think is more suitable for a GAPSster or anyone with digestion issues. I also tweaked amounts of some of the flavourings, including increasing the extra virgin olive oil for added GAPSy goodness. Ingredients (makes about 2 […]

Velvet Latte Strawberry Smoothie

Just before Christmas, we added a new product to the Nature Foods line up called Velvet Latte. It’s a whole food, caffeine-free, latte mix that’s a variation on a Chai Latte. The manufacturer describes it as  “a delicious beetroot chai infusion, which makes a beautiful vibrant pink latte. Naturally sweet with subtle ayurvedic chai spices, this blend is a perfect harmony of flavour and nutrition. Enjoy heated with your choice of mylk, or chilled on ice […]

Pemmican and Biltong

I’ve mentioned before that I’ve been posting and reading on Steemit for the last few months. In the last couple of weeks, I’ve come across two great recipes for a couple of meat-based traditional foods. The authors have given me permission to share them with you. They are so detailed and well written that I’m going to send you over to the posts for the actual recipes. The first recipe is for pemmican. I thought I […]

CRISP and CRUNCHY Christmas Cheese Stars

Suitable for gluten-free, grain-free, sugar-free, egg-free diets, and later stages of GAPS, but not dairy free, strict Paleo or vegan. When I was on Nigella Lawson’s website recently, I came across a recipe for Cheese Stars in her Christmas section. I’ve been meaning to try out cheese straws for a while, and this got me inspired to try some this Christmas. Of course, her stars are made from flour, which is no good for me, or for […]

Fruit & Nut bar (grain free)

Suitable for GAPS, SCD, Paleo, gluten free, dairy free, sugar free, low carb or other whole food diets. This recipe is a new variation on my Real Food Chocolate and Fudge recipe. The focus in that recipe is the chocolaty or fudgy texture. But this one is more about all the other goodies in it, and the creamed coconut base is just to hold it all together. Everything-but-the-kitchen-sink Fruit and Nut Bar I’m calling it […]

Chocolate-mallow Protein Bars

Plus fruit gummies and other variations. Suitable for Paleo, GAPS, Clean Eating, low sugar We first started making this protein slice a few years ago, as a way to make cod liver oil a more palatable supplement. One of our customers came up with the prototype recipe, and I’ve tweaked it a few ways since. Here’s the original recipe complete with cod liver oil. If you leave the cod liver oil out, it becomes a […]

Meat jerky, with vegetables and without sugar!

Jerky is a very convenient and portable snack, but bought versions nearly always have sugar in them. This version has no sugar and has the added goodness of vegetables, to make it a more balanced snack. Suitable for GAPS, SCD, Paleo, gluten free, dairy free, sugar free, low carb or other whole food diets. Although it’s obviously no good for vegetarian readers, I’ll suggest some options at the end.   Ingredients These amounts are approximate; […]

Warming Soup for Fall (Autumn) or Winter

A good way to utilise the bounty of warming vegetables from your late summer garden. If you’re doing any dietary protocol that encourages bone broths, here is a tasty way to have your daily soup. This recipe is compatible with any whole food diet including Paleo, GAPS, SCD, and is gluten, grain and dairy free. It’s not vegetarian, as the nourishment of the bone broth is one of the important healing benefits of it. But […]

Using up the summer bounty of FEIJOAS (Smoothie recipe)

For a few weeks every summer, anyone in New Zealand with a feijoa tree has more of them than they know what to do with, including members of our family. So we regularly bring home way more than we can eat before they go off. This recipe is GAPS friendly, Paleo, grain free, sugar free and can be made dairy free. We’ve found an EASY way to store them for winter. Just throw a bag of […]

Paleo Cottage Pie (low carb, nightshade free)

This is made without nightshades, and is low carb. There are vegetarian, dairy free and other options below. You may have seen recipes using cauliflower for pizza bases, or for faux “rice”, now here’s a recipe using it for mashed potato, or as some say “faux-tato”. This recipe was developed for a person who reacts to nightshades, so has no potato, tomato or peppers (bell peppers, capsicum, chilli peppers, cayenne, paprika). Meat layer • 400-500gms ground […]

AIP-Friendly Mousse

This is suitable for most diet types, but I originally developed it for someone doing AIP. 1 x 400ml can coconut milk or cream (choose one with as few additives as possible. In NZ, we use TCC or Ayam brands) 1/4 cup collagen hydrolysate eg Great Lakes green can (if you don’t have hydrolysate, see gelatin version below) Flavourings of choice Shake the coconut milk can well. Put the coconut milk, then everything else, in a blender […]

Watermelon “slushy” (Serves 2)

This takes a bit of forward preparation but the actual making is close to instant. Chop and deseed your water melon. Even if pips don’t usually bother you, take the time to get rid of them for this recipe. Freeze 2 cups at a time. When you’re feeling hot and in need of cold refreshment, take a container out of the freezer, zizz it up and serve straight away. Optional, add a sprig of mint, […]

Meat & Vegetable jerky

The original idea for jerky that has vegetables in it as well came from Pantry Practitioner. We’ve just started making it regularly again and have made a few minor adjustments, so here they are. Firstly, she uses an Excalibur dehydrator, which comes with nice flat square trays which are easy to line with baking paper. We have a different type of dehydrator, an Ezi Dry, which is round with a central hole. You can buy solid […]

Irish Soda Bread

1 cup brown rice flour 1 cup whole spelt flour 1 1/2 cups rye flour 1/4 cup ground flaxseed 1/3 cup raw sugar 1 1/2 tsp. salt 1 1/4 tsp. baking soda 2 cups whey, or rice milk Mix dry ingredients together. Mix in milk. Pour into greased or lined loaf pan. Bake at 200C for 1 to 1 1/4 hours, or until skewer comes out clean. This is moist & quite sweet.

Salmon “dip”

210g (7oz) can of salmon, in water, preferably no added salt 200g (7oz) hummus (homemade, or good quality bought) ** see options below 1 tsp of extra virgin olive oil or virgin flaxseed oil Spices (optional) Sea salt Carrot, celery or cucumber sticks Drain the salmon, mix with the hummus, flaxseed oil, optional spices and a pinch or two of salt and mix well. Eat with the vege sticks. Serves 1-2, depending on your appetite. […]

Whey and yoghurt cheese

Makes about 1 cup whey and 2 1/2 cups cheese. Refrigerated, the yoghurt cheese will keep for about 1 month and the whey for about 6 months. 1 litre good quality, full fat, natural yoghurt (If using commercial yoghurt or kefir, choose one with no sweeteners or fillers. such as Biofarm organic acidophilus) OR your own homemade yoghurt OR your own homemade kefir Place the yoghurt in a strainer lined with cheese cloth or a clean […]

Lamb’s fry (Liver) recipes

Allow about 100g (4 oz) per person. Remove the membrane, if it’s still there. Slice very thinly. Panfry in melted butter (or ghee, coconut oil, or meat fat) for a couple of minutes each side, till lightly browned and just cooked through. Don’t overcook or it will become bitter and tough. Serve with tomatoes pan-fried in butter, and either buttered toast or leftover starchy veges from last night’s dinner. Liver and bacon If you’re a […]

Chicken liver pate

50gm (2oz) butter or duck fat 1 onion, chopped 3 cloves garlic, crushed approx 225gm (1/2 lb) brown mushrooms (a bit more or less is fine) 1 bayleaf approx 450gm (1 lb) chicken livers (a bit more or less is fine) a little sea salt 15ml (1 Tbs) brandy, sherry or port (optional) ½ cup (125 ml) cream, plain or cultured – or – 50 gm (2 oz) softened butter or duck fat Sauté onion, […]

Nut milk

If you want a fairly neutral flavoured milk, I prefer almond, macadamia or cashew. But you can make milk from any nuts, including walnuts, pecans, brazils. If the nuts are large, like brazils, chop roughly Soak 1 cup nuts in water for 8 hours or overnight (if using cashews, soak for 4 hours maximum) Drain and rinse Blend thoroughly with 4 cups fresh water If you have a high speed blender, you may be able to use the […]

Mix & Match Smoothie

This smoothie can be adapted to use different bases. Zizz all together in a blender and enjoy. Remember to sip slowly and “chew” it. (For AIP, you might not be able to use all of the combinations) (If you’re in NZ and looking for sources, some of these products are available through our Nature Foods online store, and are linked to for your convenience. If there’s anything else you can’t find, ask us.) Your base […]

Mushroom Nut Roast

A few years ago I went in search of a nut roast recipe, and was interested to find they were all so different. So I made up my own composite, picking all the tastiest sounding ingredients. And I was surprised how delicious it was. It keeps well in the fridge, and can also be frozen. This is a handy recipe if you have vegetarians in the family. For Xmas Day, they’re festive made in star shaped tins, […]

Gummy Stars

This is a Mommypotamus recipe, which I found  posted on the Auckland Mums: Super Nutrition for Babies and Beyond facebook page. I’m in the mode of thinking of Xmas recipes at the moment, and these would be a great recipe for GAPS kids who are ok on honey. 1/3 cup lemon (or lime) juice (about 3 large lemons) 3 Tbs gelatin 3 Tbs honey Mummypotamus added some natural food colouring, but I didn’t and they still came […]

Fruit Jelly and Fruit Mousse

Another gelatin recipe we’ve been having quite a bit lately is real fruit jelly. To get a consistency more like commercial jelly, you can use fruit juice, but we’ve been using the whole fruit. 2 cups blueberries 1 cup black currants 1 1/2 cups room temp water 3 Tbs gelatin 1 tsp vanilla essence small amount of natural sweetener of your choice If your berries are frozen, get them out a couple of hours beforehand […]