GAPS/SCD

An unusual and delicious Dosa Recipe

Oct 24, 2011

We hadn't eaten beans since we started GAPS a year and a half ago, and this was my first experiment. It started as a recipe for "Tarhana," which is a Turkish soup made from a fermented dough. I used red lentils for the dough, and fermented it until it was quite sour. Then, with a little water added to thin it, I poured it into a hot cast-iron pan with LOTS of fat. The resulting "dosas" were incredibly tasty...a bit of a cross-cultural fusion!

This recipe makes a lot of dosa-style pancakes; maybe 12 cups of batter. It keeps in the fridge for at least a week after it's finished fermenting.

Super Delicious Tea!

Oct 24, 2011

I am so not a tea person, but this is fantastic, and sweet without any sweetener. Someone sent it to me, titled "Jai Hari's adaptation of Yogi Bhajan's Yogi Tea."

1 gallon boiling water
60 cardamom pods
60 black peppercorns
40 whole cloves
6 cinnamon sticks
10 slices fresh ginger root (no need to peel)

Simmer for 1-2 hours. (At this point, you can add three black tea bags, and simmer for fifteen minutes more, if you want a caffeinated tea.)

Let it rest 6 hours, then strain out the spices. Refrigerate until you drink it all!

Creamy Cod and Mushroom Soup

Oct 17, 2011

I adapted this from a recipe on Starlene's blog http://gapsdietjourney.com/ , and Ben said, "This is my favorite soup for breakfast in the whole WORLD!"

1 cup scallions (or onions), finely chopped
1 lb. crimini or other mushrooms, sliced
3 cups meat stock or broth, divided
2 pounds boneless cod fish, diced into 1″ chunks
1 teaspoon good salt
1/2-1 cup good, raw butter
Minced fresh chervil, optional

Harira - or, Super Tasty Lamb Stew, Moroccan Style

Aug 28, 2011

This is so good! I adapted it from "The Grassfed Gourmet", by Shannon Hayes, and added a few veggies--the original has chickpeas and/or lentils, I think, so I just upped the meat. She says something about how this stew is associated with the holiday of Ramadan, and also how some people might describe it as the tastiest stew in the world... :)

The ingredient list seems long, but the dish comes together easily.

2 T. tallow or other fat
2 lbs. lamb stew meat
1.5 tsp. salt
1 tsp. freshly ground black pepper

1 tsp. turmeric powder
1.5 tsp. cinnamon
1/4 tsp. cayenne pepper

Lacto-Fermented Roasted Tomato-Red-Pepper Salsa

Aug 23, 2011

I recently made the most delicious salsa, based on this recipe: http://www.thenourishinggourmet.com/2010/08/lacto-fermented-roasted-toma... . SO good! And it's fermented, to boot!

My modifications/ingredient list are below; I used the technique from the original recipe:

* 3 pounds tomatoes, sliced in half length-wise (I used a mixture of cherry tomatoes, heirlooms, and romas)

* 1 pound (2 medium/large) red peppers, seeded and sliced in half lengthwise

* 8 large cloves garlic (unpeeled, but slightly crushed under the wide edge of a chef's knife)

Crispy Salt-Crusted Succulent Chicken

Jul 22, 2011

Thanks to Tammy for this fantastic and simple recipe! It was crispy on the outside, super moist inside, and it cooked quickly. What's not to like?? I adapted my technique from this article: http://almostbourdain.blogspot.com/2010/02/thomas-kellers-favorite-simpl... . I don't know how to truss a chicken, so I just tied the legs together.

3-lb. chicken, giblets removed
1 tsp. fine sea salt
pepper, if desired
1-2 tsp. minced fresh thyme, if desired.

French Lentil Salad for a Crowd

Jul 15, 2011

This can feed about 100 people, if you serve a few other dishes as well (works well with a pasta salad and a veggie salad).

16 oz. (1 bottle) balsamic vinegar
2 heads of garlic, cloves peeled and minced or pressed
Salt and Pepper to taste

3 bunches of broccoli
2 red peppers, seeded and diced
1 medium green cabbage, chopped finely and blanched
1 medium red cabbage, chopped finely and blanched
2 large bunches parsley, minced
1 large bunch basil, minced

1 quarts dry French lentils, soaked or sprouted, and then cooked till just tender

Tammy's Superlative Brisket

May 25, 2011

This is SO good! And so easy. And fatty. And Delicious.

1 brisket (maybe 2-3 pounds)
some crushed garlic and ramps (or scallions and garlic greens, or leeks and garlic, or...)
Salt and pepper to taste, a generous sprinkling

Brown the brisket under the broiler, 2-8 minutes per side (watch very carefully, in case your broiler is a 2-minute variety); switch the heat to oven 375f.

Tuck the garlic and ramps under and around the brisket in a dutch oven, and fill with water to 3/4 cover the meat.

How to Roast a Turkey

May 15, 2011

http://www.howtocookathanksgivingturkey.com/

I recently wanted to cook a turkey, and had never roasted a whole one successfully. I tried this technique and it worked great – I used aluminum foil to cover the bird while it was cooking, and removed the foil for the last hour in order to crisp up the skin.

Terri's Tongue Cutlets

May 07, 2011

Thanks to Terri for this recipe! And yes, they really taste good. :) The tongue is a pain to prepare, but this is an undetectable way to insert this nutritious meat into ones diet.

1 lb ground beef
12-16 oz. tongue (can also substitute part liver or kidney for the tongue)
1 tsp. salt
2 shallots or some onion
1-2 cups broth
1 small onion, cut in half
1 summer squash (or piece of cauliflower), cut in half

Boil the tongue for a few minutes, then remove from water and let cool. Peeling it is annoying, but a sharp knife helps; you need to remove all the skin.

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