Tag Archives: Recipes

Jul27

GAPS Veggie Soup (GAPS, SCD, Grain Free, GF)

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My 3 year old daughter and I started back on GAPS Intro again this week – Stage 4 to be exact – to take care of a couple of stubborn minor health issues that she has going on.  So…it’s time to rethink cooking in our house yet again…and look for good soup options.  After a visit to the farmer’s market and my own garden this week, this is what I came up with:

GAPS Veggie Soup

1 head of chopped broccoli

1 large head of cabbage, chopped in 1″ pieces

4 chopped tomatoes

3 chopped onions

4 cloves of garlic, finely chopped

2 quarts of homemade beef broth (see this post from Jenny @ Nourished Kitchen with links on how you make it, and why you would want to!)

sea salt (we use Real Salt – YUM!) and pepper to taste

coconut oil for sauteeing veggies – I get mine here

Saute onions in stock pot until slightly tender.  Add broccoli, cabbage, tomatoes and beef broth.  Bring to boil and cook until veggies are tender – about 25-30 minutes.  Take pot off burner and add chopped garlic at the end.  Raw garlic is wonderful for the immune system, and you don’t want it to cook much if possible.  Add sea salt and pepper to taste before serving.   We got about 10-12 servings from this.

I served this with grilled cube steaks.  You could add ground beef or chopped chicken in the soup if you wanted.  I just did it this way… 🙂

Sorry there are no pics of the soup.  I am still getting the hang of blogging and need to pay more attention to that…and in all honesty…the soup is GONE! 🙂

This post is linked to:  Real Food Freaks Freaky Friday; Food Renegade’s Fight Back Friday; The Liberated Kitchen’s GAPS Friendly Fridays; The Healthy Home Economist’s Monday Mania; Real Food Forager’s Fat Tuesdays; Cooking Traditional Foods Traditional Tuesdays; Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays; The Tasty Alternative’s Allergy Free Wednesdays; The Willing Cook’s Allergy Free Wednesdays; Whole New Mom’s Allergy Free Wednesdays;  Kelly the Kitchen Kop’s Real Food Wednesdays; The Nourishing Gourmet’s Pennywise Platter.

Jul15

Chocolate Cherry Coconut Milk Ice Cream (GAPS, SCD, gluten free, grain free, dairy free)

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This was soooo good!  The cherries were an afterthought…and I’m glad I added them!  I tried to take some pics when it was done, but they simply did not do it justice so I’m posting pictureless tonight…

Chocolate Cherry Coconut Milk Ice Cream

3 – 8.45 oz boxes of coconut milk (get it here)

3 T. raw honey

6-7 T. raw cacao (get it here)

1 avocado, peeled and pitted

1 T. vanilla extract

1/2 c. chopped walnuts

2 c. pitted and halved black cherries

Blend the coconut milk, avocado, honey, cacao and vanilla in a blender until very smooth.  You should not be able to see the avocado.  Put all in ice cream maker (we have this kind and I love it! ) and let it do it’s thing.  I waited to add the nuts and cherries until it started to get a little thickened.  Enjoy!!!

Jun28

Locavore Salad with Fresh Dill Dressing (GAPS, SCD, Grain Free, Gluten Free)

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As we were eating this salad for supper tonight, we talked about where we got the ingredients from – primarily our garden and the farmers’ market.  My 10 year old observed that most of the food was “local”, so I decided to call it “Locavore Salad.”  We have discussions like this because I think it is so important for kids….and all of us for that matter…to know where our food comes from.  I read an article online the other day that talked about how a group of teens surveyed didn’t know that eggs came from chickens.  Which is a pretty sad commentary…

Locavore Salad:

roughly 8 cups of salad greens (I used a mix of butterhead lettuce, baby dinosaur kale and arugula because it’s what I had in the garden)

4 chopped green onions + I also snipped 3 of the tops over the salad too

3 celery stalks, chopped

1 c. fresh raw peas (or more!  My kids love those so much I think they’d have eaten a cup each!)

3-4 c. chopped cooked chicken

4-5 large sliced mixed beets (I cooked these last night to make prep faster tonight; I used a mix of red and golden beets)

sunflower seeds – as much as you like!  (I soaked mine with 1 T. sea salt and filtered water overnight, and dehydrated them previously.  I did this because it make the nutrients more available, and the seeds easier to digest.  If you don’t have a dehydrator, you can dry them out in your oven on the lowest temp setting for several hours…but keep an eye on them!)

 

I piled everything high in a big bowl, served up and put a handful of the sunflower seeds on each plate.

 

Fresh Dill Dressing:

I adapted this from a recipe originally by Bobby Flay.  I did make some changes but figure I’d better give credit where credit is due…

1 1/2 c. olive oil

6 T. white wine vinegar

1 c. fresh dill weed

3 cloves garlic (I removed skin but did not chop)

1/4 c. freshly squeezed lemon juice

salt and pepper to taste

 

Process all ingredients in blender until smooth.  Don’t be daunted by making your own salad dressing if you never have.  This recipe came together in less than five minutes.  It tastes wonderful, and it is so much better for you than those nasty store bought dressings that typically contain things like high fructose corn syrup, MSG and partially hydrogenated oils/trans fats.  Once you start making your own, you won’t go back!  This recipe makes alot, but I like it that way because we use it for leftovers.  You can make more or less depending on your needs.  Best if used within a few days.

I did add a couple of pics on a whim, so please ignore my choice of bowl and plate.  I felt the salad was pretty enough to “carry” itself!  (And in retrospect, I really hope my table was clean!)