Category: WAPF basics
Chilli fish chowder
Deb
700 ml fish stock 2 large potatoes OR 2 kumera OR 1 of each 1 tsp sea salt Greggs Chilli seasoning* (or similar chilli powder & spice mix) 25g butter or coconut oil or olive oil 1 onion, chopped roughly 3 cloves garlic, chopped roughly about 800g fish about 1/2 can coconut cream * the amount of chilli seasoning will vary depending how hot you like your food. If you want to add a bit […]
Creamy Mushroom Soup (Serves 3-4)
Deb
500g (16 oz) fresh brown mushrooms 1 tablespoon fresh lemon juice 1 clove garlic, minced or chopped finely 2 tablespoons butter 1 tablespoon olive oil 2 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup cream Wipe mushrooms clean with a damp cloth; slice thin. Spread them onto a shallow oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil, season with salt and pepper. Bake […]
Curried Carrot Cashew soup
Deb
1 Tablespoon butter or olive oil 1 large onion, chopped 1 Tablespoon curry powder 3 cups chicken or vegetable stock (or can use filtered water) ½ to 1 teaspoon sea salt (depending on saltiness of stock) 500g (about 4-6) carrots, chopped 1 cup “crispy” cashews Melt the butter in a large saucepan on about ½ heat. Meanwhile, chop up the onion. Fry in the butter for a couple of minutes, then add the curry powder […]
Borscht
Deb
I once had some real Russian borscht, which to my surprise was made just with cabbage and no beetroot. It was delicious. I’ve never been able to find that recipe, but have found many other borscht recipes. They are all a bit different, but with certain commonalities. Here’s how I make it, but if you vary the relative quantities depending on what you have in the cupboard it won’t matter. This makes a huge potful, […]
Yoghurt Herb Bread
Deb
Adapted from a recipe in Nourishing Traditions Makes 1 9-inch by 4-inch loaf 3 cups freshly ground spelt, kamut or whole-wheat flour 2 cups plain whole yoghurt ½ cup filtered water 3 large eggs, lightly beaten 1 teaspoon sea salt 2 teaspoons baking soda 1 oz melted butter 1 Tablespoon molasses or barley malt 1 Tablespoon Mixed or Italian dried herbs Mix flour with yoghurt and water, cover and leave in a warm place for […]
Pork and sage patties
Deb
500gm (1 lb) pork mince 1-2 cloves garlic, chopped finely or minced 1 tsp sea salt 1 tsp dried sage Mix well together. Form into 4 patties. Flatten as much as possible. Pan fry in a little butter or olive oil till one side is nicely browned. Turn and cook on the other side till browned. With pork, always make sure it’s cooked all the way through. Goes nicely with steamed carrots and broccoli, and […]
Healthy Yeasted Bread
Deb
From this Weston A Price Foundation article Genuine sourdough bread required dedication and time. A compromise, quicker bread and one that may be more acceptable to western palates is soaked yeasted bread. The following recipe has been developed by Sonja Kepford, head of the WAPF Des Moines, Iowa chapter. The total fermentation time rising and proofing is 7 hours, which is the magic number for deactivation of phytic acid. To prepare the bread, you will […]
Lamb, mango and parsnip patties
Deb
1 kg minced lamb 1 Tbs fresh sage, chopped (or 1 tsp dry) 1 Tbs fresh basil, chopped (or 1 tsp dry) 1 small red onion, chopped finely ½ cup fresh mango, diced 2 parsnips, diced and steamed till tender 4 cloves garlic Mix well together. Form into 6 patties. Panfry or grill for 4-5 minutes each side. Serving ideas: As a hamburger. Mix a little sweet chilli sauce with some homemade mayo, as a […]
Savoury mince
Deb
1 Tbs extra virgin olive oil onion, chopped 3 cloves garlic, chopped or crushed Grated or finely chopped vegetables of your choice: eg. carrots, zucchini, broccoli 500-600gm beef or lamb mince 1 tsp sea salt 2 Tbs tomato paste 1 tsp Italian or Mixed dried herbs (or 1 Tbs mixed fresh herbs, if you have them) Sauté the onion and garlic in the olive oil for a couple of minutes. Add the vegetables and sauté […]
Cottage pie
Deb
Variation 1:“Golden” cottage pie A batch of savoury mince (see above) About a 1 kg (2 lbs) piece of pumpkin 100g (4 oz) of feta small handful of grated Tasty cheddar cheese Cut up, de-seed and peel pumpkin and set to boil in some salted water. Meanwhile, cook up a batch of savoury mince. Put the mince in a baking dish. Mash the drained pumpkin with some butter, and layer on top. Crumble the feta […]
Beef chilli
Deb
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 […]
Apricot Meatloaf
Deb
500g minced meat – any kind of meat or poultry should work 200ml kefir ** ½ cup dried, unsulphured apricots, chopped (preferably Otago apricots for more flavour) 1 egg ¾ cup breadcrumbs from homemade bread – OR – ¾ cup basic brown rice (see lesson 9) – OR – if you are totally grain intolerant or low carb, use ground nuts or seeds – OR – you can leave it out totally, it will still […]
Liver and Onions
Deb
Before you grimace and skip to the next section, remember that organ meats have lots of advantages. Most importantly, they are full of nutrients, including some that are hard to find in other foods. The societies studied by Weston Price prized the organ meats and the fat above other parts of the animal. I recommend eating them at least once a week. Because it is so high in nutrients, a kilo of liver goes a […]
Beef Stroganoff (Serves 3-4)
Deb
1 lb (450g) stirfry steak, cut in strips 2-3 Tbs kefir (or tamari, or tamari mixed with red wine) 4 Tbs butter 1 onion, chopped 1 garlic clove, minced 4oz (100g) sliced mushrooms about 8 baby turnips, washed and sliced 1 Tbs paprika (Hungarian, if possible) 1 Tbs tomato paste 1 1/2 cups beef stock 1 Tbs chopped parsley 1-2 tsp sea salt 1/2 cup cultured cream (eg. crème fraiche, kefired cream) at room temperature, […]