This is adapted from the "Carrot Mousse Cake" at http://gapsguide.com/2008/12/11/a-week-of-winter-dinners/ . It is austere, but highly delicious if you have been off all refined carbohydrates for awhile and have really tasty, sweet carrots.
10 large carrots, steamed till soft
1/2-3/4 cup ghee
2-inch piece of peeled, chopped fresh ginger (1 tsp. powdered)
1 tbsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3 large eggs
Zest from a large organic lemon (optional)
This is an all-purpose soup that can be varied in infinite ways. This recipe makes approximately 8-12 cups. We don't eat it plain, but make it into "egg things" http://www.lifeisapalindrome.com/recipes/gaps-egg-things, which is essentially a solidified liquid diet for a severely picky GAPS patient.
1/4 cup fat (chicken fat, lard, ghee, coconut oil, or a mixture)
2 onions (and 2 stalks celery, if desired)
6 large garlic cloves
1 1/4 pounds greens--mustard, kale, etc. (steamed, squeezed to expel
extra water, and chopped)
1/2 c. milk/milk substitute
1/2 c. dried tomatoes, or fresh or canned (drained)
8 eggs
1/4 tsp. salt (increase if omitting cheese)
1/4 tsp. red pepper flakes
1/8 tsp. nutmeg
2 c. shredded cheddar
1/2 c. Parmesan
small diced onion
Optional: put 2 c. cooked rice, salt and pepper, and 2 tbsp. olive
oil in the bottom of the 9x13" baking dish (gives the souffle more
substance).
This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )
7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal
Serves ~70 (with side and salad) --3 long pans
25 medium potatos, sliced and roasted with oil, salt and pepper
7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley
15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)
4 bunches broccoli, steamed
5 pounds cheddar, shredded
350f convection COVERED for 45 mins; uncovered for 15-30 minutes more
Apple (or Pear) Cinnamon Muffins
(I'm planning to work on these, and make them sourdough)
12 muffins
2 eggs
3 Tbsp. oil
2 Tbsp. honey
1 1/2 Tbsp. lemon juice -PLUS-
soymilk or rice milk to equal 3/4 cup
2 med-large apples or pears, such as MacIntosh, Ida Red, Empire, Bosc, or Bartlett, unpeeled and cut into chunks
3/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 7/8 cups brown rice flour
1/16 tsp. (just a pinch) xanthan gum
Soak for 24 hours in large bowl:
-3 cups oat flour (or up to 50/50 oat/sorghum)
-1 cup water
-1.5 cups boosted brown rice starter (450g.)
-1 tsp. Salt
Next day:
Blend till smooth in food processor:
-3 medium zucchini, coarsely pureed (about 3 cups)
Then add zucchini to flour mixture, along with:
-½ cup olive oil or melted butter
-8 eggs, separated, whites beaten till stiff and added last.
Stir zucchini into flour mixture, which should make a runny batter.
Makes enough pancakes for four people, with a few left over.
This recipe has two parts, and starts 12-24 hours before you make the pancakes. Combine the following ingredients in a large glass bowl:
3 cups light or dark buckwheat flour
2 1/2 cups warm water (110f)
1 tbsp active dry yeast (about half a package)
1 tbsp sugar
1 tsp salt
+++OR+++
To Make Cereal
The morning before, soak ½ c. brown rice and a ½ cup millet with ½-1 cup soaking liquid starter (see "How to soak brown rice") and enough water to cover.
On cereal morning, drain the soaking liquid, reserving ½-1 cup soaking liquid starter for next time.
Bring 3 ½ cups water to a boil, and add the soaked grain; blend with hand blender, and cook a few more minutes, till done.