Category: GAPS
Blueberry Honey sorbet
Deb
4 Tbs honey, preferably unheated 1 ¼ cup blueberries ¼ cup water Juice of ½ lemon Mix together water, lemon juice and honey. Stir till dissolved. Add blueberries and puree. Freeze in a shallow container. Take out and blend 3-4 times, about every ½ – 1 hour. If you have an ice cream maker, adjust the quantities to suit, and follow the manufacturers instructions. Variations: Ice blocks – after the final blend, freeze in blocks […]
Coconut date truffles
Deb
Makes 12 small balls (make them small as they are very rich). 100g (4 oz) creamed coconut (this comes in a block and is very firm) 3 fresh dates Cut the creamed coconut into chunks, then process in a food processor till mealy. Cut the dates into chunks, add and process till mixed together. Roll into small balls and refrigerate till hard. Take out of the fridge again to soften up about 15 mins before […]
Tahini spread/sauce
Deb
½ cup tahini 1 cup water 1 tsp Celtic sea salt Variation (dipping sauce): ½ cup freshly squeezed lemon juice 2-3 cloves garlic, crushed If your tahini has separated, so that the oil is in a layer on top, stir it together as much as possible. Measure out the tahini and put into food processor. Add water but by bit, while beating. When it’s smooth, add the sea salt and optional garlic and beat till […]
Peanut (Satay) Sauce
Deb
3/4 cup crispy peanuts 2 tsp coconut, peanut or extra virgin olive oil 2 tsp fresh ginger, grated 3 cloves garlic, crushed 1 tbsp red curry paste 400ml (14 fl oz) tin coconut cream 1 tsp tamari (fermented soy sauce) or substitute sea salt to taste at the end 1 1/2 tbsp lemon or lime juice 1 1/2 tsp fish sauce Blend or process the peanuts until they are fine meal. Put to one side. […]
“Room temperature” Yoghurt
Deb
There are probably many different types of yoghurt that can be made at room temperature, but there are 4 main ones: Viili, from Finland, is thick and viscous, almost jelly-like, and is likely to fall off the spoon and down your clean T shirt. Matsoni, is from the Republic of Georgia on the Black Sea, and is sometimes called Caspian Sea Yoghurt (CSY). It is popular in Japan. It is smooth and creamy and not […]
Acidophilus Yoghurt
Deb
This type of yoghurt is a bit more complicated to make than kefir or the room temperature yoghurts, as it is temperature sensitive. But it doesn’t require a special starter, and some people prefer the taste. This yoghurt won’t be as thick as commercial yoghurt. You’ll need a candy thermometer to make it. 0.9 litre (1 US quart) fresh, whole milk (raw is best, but pasteurised will do, as long as it’s not homogenised or […]
Water kefir
Deb
Water kefir is generally made from a different kind of kefir grain, a translucent water kefir grain. It feeds on sugar, where milk kefir feeds on lactose. You can convert milk kefir grains to water, though, as with coconut milk, they will stop growing. For instructions on how to convert the grains, then make water kefir, visit Dom’s “kefir insite”
Ginger Tea (Serves 4)
Deb
1 litre (4 cups) filtered water 2-3 tsp fresh ginger (freshly grated) 1 Tbs raw honey Bring water to the boil. Pour over the freshly grated ginger and stand for 5-10 minutes. Strain and add the honey.
Beetroot, carrot and celery juice
Deb
Beetroot juice is considered one of the most powerful cleansing and blood-building juices available. It contains four important vitamins and nine essential minerals including small amounts of iron. Beetroot juice has been used in the treatment of kidney and bladder disorders, gallstones, jaundice, gout, constipation, anaemia, menstrual problems & cancer. For the best flavour, juice the small, young beetroot. If you juice the beet tops you will get a good amount of chlorophyll, vitamins A […]
Trail mix
Deb
Combine some dried foods for a portable snack. Try one of these, or make up your own: Jerky cut into small pieces, with crispy almonds Crispy peanuts, with a few organic raisins Crispy cashews, with dried coconut flakes and diced dried pineapple (small amount only)
Nut “muesli”
Deb
This variation of crispy nuts can be eaten as a trail mix, or can also be used as a breakfast muesli, for those who can’t eat grains. 2 cups almonds (or other nuts of your choice, or a mixture) roughly chopped in a food processor, blender or by hand -OR- 1.5 cups slivered almonds ½ cup sunflower seeds (or pumpkin seeds, or a mixture) about a Tbs coconut oil or butter 1 tsp cinnamon, ginger, […]
Muesli Macaroons
Deb
Some of these bars aren’t very portable. These baked macaroons are not as nutrient dense, but are easier to carry about. (And they use up those leftover egg whites) Preheat oven to 150C (300F) Mix together: *1 ½ cup desiccated coconut ½ cup slivered almonds (or other chopped nuts) ½ cup ground almonds, macadamia meal or other finely ground nuts ½ cup raisins or sultanas or other chopped dried fruit In a separate bowl, partly […]
Lemony kidneys
Deb
Kidneys must be very fresh, and preferably from organic, grass fed animals. 2-3 lambs kidneys, per person lemon juice butter, ghee or other “good” fat of choice salt and pepper arrowroot (optional) If the kidneys still have a skin on them, peel that off. But leave the knob of fat on the underside, this is very nourishing. Cut each kidney into quarters, and put them all into a bowl or jug. Cover with lemon juice, […]
Hummus
Deb
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 […]
Guacamole
Deb
2 avocados 1 Tbs lemon or lime juice ½ ripe tomato, deseeded and chopped finely ½ red onion, chopped finely 2 cloves garlic, crushed ¼ tsp sea salt First make sure your avocados are at the right stage of ripeness. Gently press the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there […]
Coconut cream kefir
Deb
Coconut cream kefir is a good option for those who want the benefits of the kefir probiotics, but can’t tolerate even kefired milk. Mix together: 1 ½ cups coconut cream ¾ cup filtered water 4 tsp lemon, lime, orange or pineapple juice Add 1 Tbs milk kefir grains, and continue as for milk kefir. The grains won’t grow in coconut milk, but will keep working for some weeks. They will eventually die though, so make […]
Kefired fruit juice
Deb
You can also use your milk kefir grains to make fruit juice kefirs. Plain fruit juice is very high in sugar, so not recommended as a drink. But once kefired the sugar turns to acids and can become mildly alcoholic. Freshly pressed, organic juice is best, but commercial juice will work even if pasteurised, as long as it doesn’t have any preservatives. Acidic juices work best, as high sugar juices make a more alcoholic drink. […]
Yoghurt Cheese dips
Deb
First seperate good quality yoghurt or kefir into whey and yoghurt or kefir cheese. See recipe here. After draining off the whey, you can use the yoghurt cheese to make dips or spreads, much as you’d use sour cream. If you’re after a party dip, and the mixture is too thick, add a little sour cream, whole yoghurt or mayonnaise. Some possibilities to play with: Herb dip – Mix with chopped herbs (preferably fresh), some […]
Meat Jerky
Deb
The first time, use 500g beef (or thinly sliced chicken or turkey breast). For later batches, you can adjust the amount to suit the size of your dehydrator or oven tray. Use any steak that’s suitable for frying, and slice it as thinly as you can. I buy schnitzel when it’s on special, to minimise the time spent chopping, and cut each piece into about 4 or 5 bits. Remember that fat is needed to […]
Devilled eggs
Deb
6 free range eggs 2 Tbs minced red onion 3 Tbs homemade mayonnaise, sour cream (or even try yoghurt cheese) 1 ½ tsp mustard Hard boil the eggs, cool and peel. Slice in half and carefully take out the yolks. Put them into a bowl with the other ingredients and mash together. Add a touch of sea salt if needed. Spoon into the egg whites and sprinkle with a little paprika or chilli seasoning. For […]
Fermented vegetable juice
Deb
This recipe came from the Native Nutrition board. Commercial vegetable juice can be used (about 1 ½ litres/quarts), as long as it doesn’t contain preservatives, but freshly juiced is better. 6 large tomatoes 1 small beetroot (beet) 4 carrots 2 celery stalks 1/2 bunch of spinach 2 garlic cloves 2 lemons tabasco sauce to taste 1 Tbs sea salt 4 Tbs whey Juice the six vegetables and the lemons. Mix together with the rest of […]
Raw oysters
Deb
The classic way to eat oysters is raw, served on a half shell, with nothing but their own juices and a squeeze of lemon juice. For those who love raw oysters, enough said.
Steak tartare
Deb
Serves 2-3 as a main meal, or 6 as an entree About 300gms (11oz) raw rump or fillet steak, frozen for 14 days, then thawed (this is the weight after the fat has been cut off) 1 egg yolk 1 tsp sugar-free American-style or Dijon mustard Pinch cayenne or 2-3 drops of Tabasco or sugar-free chilli sauce pinch sea salt 1 Tbs olive oil 1 Tbs lemon juice ¼ red onion, chopped 2 Tbs fresh […]
Raw Liver pills
Deb
Raw liver is an amazing health tonic, but it’s not to everybody’s taste. There a number of raw liver drink recipes around, but most people find this method the best. Start with some good quality, grass fed, organic liver. If it doesn’t look fresh with a good, rich colour, don’t buy it. Lamb’s fry has the best flavour; beef can be a bit strong. Cut up and freeze the day you buy it, so it’s […]
Broccoli And Carrots, With Cashew Sauce And Rice (Serves 4)
Deb
Brown rice, cooked in stock 1 Tbs butter or extra virgin olive oil 1 onion, peeled and chopped 1 cinnamon stick, broken small knob of fresh ginger root 1 garlic clove, crushed 6-8 cardamom pods 1/2 tsp turmeric 150g (1 cup) crispy cashew nuts 250ml water (or chicken or vegetable stock) salt and freshly ground black pepper 1-2 tbls lemon juice (optional) 450g (1 lb) broccoli, or combination of broccoli and carrot 3 hours before […]