Sara's Favorite Recipes

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!

I adapted this from the Pot Roast recipe in "Full Moon Feast," by Jessica Prentice. It was really good! A really tender roast, swimming in a pot full of creamy gravy, with lots of tender veggies. Everyone loved it, and we ate leftovers for breakfast. With this much broth, it's almost like a soup. Use less if you'd prefer a more meaty entree.

This is probably a very variable recipe--I'm just noting the measurements I used last night.

2 tbsp. lard
a 3-lb brisket
1/2 onion, chopped
1/2 celeriac (large), chopped
2 medium carrots, chopped
1.5 tsp. salt
Lots of freshly ground pepper

These are really tasty, and the recipe comes from the midwife who helped my first son into the world.

4 tbs. butter, melted
3 eggs
1 c. flour
1 c. milk
1 tsp. pepper
16 oz. sharp cheddar, grated
20 oz. frozen chopped spinach, thawed/drained
1 tbs. chopped onion

Beat eggs. Add flour, milk, and pepper. Mix well. Add everything else.

Spoon evenly into greased 9x13” baking pan, and sprinkle with salt. Bake at 350f for 35 minutes.

Cool for 45 minutes. Cut into bite size squares and--if not eaten immediately--these freeze well.

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)

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

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.

I'm sure this is not authentic, but it's delicious anyway. :)

1 3-4 lb chicken
Water to cover
Salt and pepper to taste
Chicken fat or lard

1 lg. onion, chopped
6 stalks celery, chopped
1 head garlic, chopped

4 zucchini, cubed
1/4 cabbage, chopped
2 peppers, chopped
2 tsp. cumin powder
Salt and pepper to taste

1 cup tomatoes, fresh or frozen
1 T. capers (optional)

Olive oil to serve

This is adapted from "The Grassfed Gourmet," by Shannon Hayes. You can cook everything in a slow cooker for 6-8 hours (don't bother sauteeing; just dump everything in the cooker), or on the stove top or in a 300f oven (in a dutch oven) for 3-4 hours.

1/2 tsp. salt (and more, to taste)
1/2 tsp. freshly ground black pepper
3-4 lbs. short ribs
1-3 tbsp. lard or other fat
1 medium carrot, finely chopped (plus one extra large carrot, chopped, for later)
1 large onion, finely chopped
10 cloves of garlic, peeled and left whole
1 tsp. dried thyme (or 1 tbsp. fresh)
1 tsp. dried basil

This is adapted from a recipe by Mark Bittman in "The Best Recipes In the World." I had no idea I could make such a tasty Chinese-Restaurant Style dinner that was GAPS legal!

2 tbsp. lard
3 or 4 dried red chiles, optional
1 pound boneless pork shoulder, thinly sliced or cut into 1/2-inch chunks
1 bunch broccoli, chopped into small florets and stems peeled then sliced (about 4 cups)
2 tbsp. minced garlic
1 tbsp. peeled and minced fresh ginger
1/2 cup sliced scallions or shallots or both
1/2 cup stock/broth
2-3 tbsp. coconut aminos (or 1 tbsp. soy sauce)
2 tsp. toasted sesame oil

This is adapted from the "Lamb-Fennel Casserole" in "The Grassfed Gourmet," by Shannon Hayes. She says, "Consider making a double batch, because the leftovers are even more delicious when reheated the second day." This is really tasty with some good kalamata olives.

Serves 4

2 tbsp. lard
1 medium red onion, diced
1 pounds lamb stew meat
1/2 cup dry white wine
2 cups frozen cherry tomatoes, or frozen chopped tomatoes, or a 14.5 oz. of tomatoes (undrained)
4 large dried mushrooms, or 4 oz. fresh
1 tsp. dried oregano
1/2 tsp. salt
Freshly ground black pepper to taste

I recently used this recipe from the Nourished Kitchen for making corned beef: http://nourishedkitchen.com/home-cured-corned-beef/

It was delicious! I "corned" it for 11 days, after which I sauteed a bunch of veggies (onions, celery, carrots), added the rinsed roast (I used a chuck roast, about 4 lbs.), and a quart of water. I let it simmer all day, covered in a dutch oven.

I hear tell that beef heart is a Peruvian Delicacy, generally served grilled on skewers as the ultimate in nutrient-dense street food.

However, in our house we do not have a grill, and this was my second attempt at making beef heart edible to all family members...this made a very palatable casserole.

1 Beef Heart, gristly parts removed, cut into 1- to 2-inch chunks
1/2 Cup apple cider vinegar
1 tsp. cumin
1 tsp. salt
pepper

1/4 cup or so fat
2 onions, diced
5 stalks celery, diced
2 medium rutabagas, cut into large chunks
Fresh thyme (a few sprigs)

Here is a good website with information about water kefir grains (YCK is essentially water kefir): http://www.wholetraditions.com/articles/3-water-kefir-instructions .

Also, Rebecca recommends:

--Dom’s kefir making: http://users.chariot.net.au/~dna/kefirpage.html#alternativekefir
--A very detailed list of frequently asked questions: http://www.yemoos.com/faqwamain.html
--A nice video tutorial: http://zoevblog.com/2010/03/17/what-is-water-kefir-and-how-to-make-it/

3 young Thai coconuts

That's what my boys said when I asked them how they liked this soup...

This recipe is an approximation of a process I often use to make soup: 1. Saute aromatics; 2. Add more veggies, and cook till very tender; 3. Add broth, and puree; 4. Add additional steamed, chopped veggies to taste. This makes a really delicious, texturally interesting, infinately variable soup.

This makes a big pot full, which is good so you can eat the leftovers for several lunches in a row.

1/2 cup of tasty fat (ghee, lard, duck fat if you're really lucky...)
2 large onions