Recipes

GAPS "Egg Things"

These are kind of like a frittata with no cheese, and the texture is like scrambled eggs (one of the only foods my son will eat). They have nearly everything necessary for a complete meal, and just need to be accompanied by fermented veggies and avocado (if tolerated).

1 quart soup http://www.lifeisapalindrome.com/recipes/gaps-pureed-soup
1 dozen really good quality eggs
~3/4 cup fat (I vary between lard and ghee)

Blend the soup and eggs together, adding salt if necessary.

Information about Making Broth

When I am making broth, I put a bunch of bones and water in an 8- to 16-qt pot with a few tbsp. of apple cider vinegar, and simmer it overnight. I skim the scum off the top, and try to use as many cartiligenous ingredients as possible (duck or chicken feet, knuckle bones, etc.). Good broth gells when it cools, but it's still nutritious if it doesn't gell.

Our Favorite Hummus

This recipe is based on the one by Cooks Illustrated; it produces a creamy, delicious, "restaurant style" hummus that is unlike the usual grainy dip that often emerges from the home food processor. I'm using canned beans here to illustrate quantities, but I usually make my own and don't measure so precisely--it's the technique that matters most, and adding enough salt, and not adding too much garlic. ;)

--2 small garlic cloves
--1 1/2 tsp. salt

Carrot Leek Soup

5 large leeks, cleaned very well (split apart leaves all the way to
the base), and coarsely chopped
~8 cups carrots, washed and cut into large chunks
a potato, chopped or 1/2 cup red lentils
Olive oil
water
salt and pepper

Saute leeks slowly in olive oil (browned leeks are bitter) till
tender. Add carrots, potato or lentils, water to cover, and salt and
pepper. Bring to a boil, and simmer (or pressure cook for 1-3
minutes) until vegetables are tender. Puree with immersion blender.

Greens Souffle

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).

Warm Chickpea Salad with Shallots and Red Wine Vinaigrette

1 large or 2 medium shallots, thinly sliced
3 T red wine vinegar
1 garlic clove, minced
1/4 tsp. salt, or to taste
2 15-oz. cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup flat-leaf parsley leaves, chopped
1/3 cup extra-virgin olive oil
Freshly milled black pepper

In a large bowl, combine the shallots, vinegar, garlic, and salt.
Set aside for 10 minutes to allow the shallots and garlic to mellow.

Mixed Greens and Feta Pie

Yum!! :)

1 pound collards or kale, stems removed, chopped small
1 T olive oil
1 med. onion, chopped
2 cloves garlic, chopped
2 tsp. fresh or dry dill
2 tsp. dry oregano
1/4 tsp. salt
1/2 tsp. freshly milled pepper
6 oz. feta cheese, drained
5 large eggs, lightly beaten
1 1/2 cups cooked brown rice (short grain)
1 T pine nuts to sprinkle on top, optional

Saute the onion in oil until clear and sweet. Add the garlic,
cooking for another minute and then the minced greens.

Quicker Sourdough Bread - Brown Rice/Chia

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

3 cups medium-thick boosted brown rice starter
1/2 c. chia gel (see below)
3/4 c. brown rice flour
1 tsp. salt
4 T. arrowroot flour
1 T. ground flax seed

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Pour into greased loaf pan, and let rise till double--about an hour.

Quicker Sourdough Bread - Brown Rice/Quinoa

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

2 1⁄2 cups boosted brown rice starter
1 cup quinoa flour
3 tablespoons water
3⁄4 teaspoon salt
3 tablespoons oil
3 tablespoons ground flax (if batter looks soupy add another tablespoon)

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Baked Pasta with Butternut Squash

4 long pans

½ cup olive oil
½ cup minced garlic, or 6 onions, diced
Salt and pepper and thyme
--Saute (short for garlic, long for onions)

Add 4 diced (unpeeled) butternut squash
~4 cups water

Cook covered till tender, then uncover and evaporate liquid. Add
4 bunches kale, steamed/blanched and chopped.

Boil 1 gallon milk
8 bay leaves
--just till small bubbles appear. Let cool a few minutes.

Amazingly Tasty, Crispy-Crust Sheet Pan Pizza

(adapted from Cook's Country)
Serves 6-8/Makes 13x18 sheet pan pie

1/2 cup extra-virgin olive oil, divided
1 3/4 cup hot water (110f)
1Tbsp sugar
4.5 cups all-purpose flour
½ cup whole wheat flour
2 envelopes or 4 1/2 tsp instant or rapid-rise yeast
2 tsp salt

Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18- by 13-inch rimmed baking sheet with 1/4 cup oil.

Method for Making Frittata

This "recipe" is infinitely variable, and has no rules. Experiment!

--Approximately 3 cups of cooked rice or other grain, or potatoes

--1 large onion and
--Several cloves of garlic, optional
--1 large bunch broccoli, or kale, or greens of your choice, chopped
--A couple smaller veggies (turnips, carrots, etc.), chopped small, optional
--salt and pepper
--herbs and spices (~2 tsp. basil and ~.5 tsp. oregano is nice)
--sprinkling of red pepper flakes

Method for Concocting Delicious Salads using tough greens and root veggies

Ingredients:

--minced aromatics (onion, garlic, shallots)
--vinegar (balsamic, wine, cider...) or lemon juice
--salt (and pepper, and sweetener if you wish)

--mild root veggies (carrots, golden beets, mild radishes)
--some stronger-tasting root veggies--use less (red beets, spicy
radishes, celariac)
--finely shredded cabbage (green, red, napa...)
--really finely shredded greens (kale, collards if they're sweet...)

Chickpea Curry with Whole Spices

Adapted from "A Year in a Vegetarian Kitchen," a fantastic cookbook by Jack Bishop.

2 tbsp. olive oil
1 cinnamon stick, about 4 inches long
1 bay leaf
10 whole black peppercorns
1/2 tsp. coriander seeds

1 medium onion, minced

3 medium garlic cloevs, minced
1 tbsp. minced ginger root
1 tsp. ground cumin
1 tsp. ground turmeric

1 14.5-ounce can diced tomatoes (or equivalent fresh or frozen)

Yellow Butter Cake with Dark Chocolate Frosting for a Crowd

Makes three cakes; cut each 5x8, to produce 40 pieces per cake.

If you use only 1/6 of the amount of ingredients listed, you will have enough cake batter and frosting for a 9x13" sheet cake, OR two 9-inch cake layers (you'll need about 1/5 of the amount of frosting in order to have enough for a layer cake). Bake for slightly less time for a smaller cake.

Adapted from recipes by Smittenkitchen.com and Cooks Illustrated

All ingredients should be room temperature.

Really Good Gluten-Free Sourdough Bread

With much appreciation to Littlestream Bakery for their consultation and help!

75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour. --Can do all brown rice, but see below for other options.

Let this mixture sit for four to six hours (starting at 6:00pm works well).

Crispy Potato Latkes

Serves 2-3 hungry eaters.

4 large russet potatoes (nearly 2 pounds)
1 small onion, finely minced or grated
2 large eggs
3 tbsp. white flour or arrowroot flour
2 tsp. salt
Freshly ground pepper
Olive oil, for frying

Applesauce, for serving

Shred potatoes using the large holes of a box grater into a large bowl of cold water.

Using a slotted spoon or your hands, transfer potatoes--reserving liquid--to another large bowl lined with a clean kitchen towel; vigorously squeeze water out of potatoes.

Grandma Jan's Apple Pie...

...adapted by Sarabeth

Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water

Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg

3 Tbsp. Butter or Earth Balance non-dairy spread