Oven-Roasted Fiddlehead Ferns

Oven-Roasted Fiddlehead Ferns

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc SERVE HOT

Ingredients

  • 2 cups fiddlehead ferns (trimmed)
  • 1 Medium lemon (zested and juiced)
  • 3 tablespoons capers (optional)
  • 1 tablespoon coconut oil or ghee (melted)
  • 1/4 teaspoon sea salt

Directions

Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9"x13" roasting pan with ghee or coconut oil.
Step 3
Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking.
Step 4
Drain. Toss with lemon juice, oil, capers and salt.
Step 5
Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges.

Don’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.

Steamed Artichokes with Lemon Sauce

Steamed Artichokes with Lemon Sauce

Serves 4
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type SIDE DISHES
Misc SERVE HOT

Ingredients

  • 4 Large artichokes
  • 3 Medium lemons (quartered and juiced)
  • 2 bay leaves
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons dried parsley
  • 1-1/8 teaspoon sea salt
  • 1/2 cup extra virgin olive oil

Directions

Step 1
Trim stems and cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points with kitchen shears.
Step 2
Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
Step 3
Add bay leaves, parsley, peppercorns and 1 teaspoon salt to water.
Step 4
Place artichokes and quartered lemons cut side down on steamer basket.
Step 5
Bring pot to simmer. Cover. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
Step 6
While artichokes are steaming, combine olive oil, lemon juice and remaining 1/8 teaspoon of salt.
Step 7
Dip artichoke leaves into sauce and eat! Be sure to cut out the artichoke hearts underneath the spines and eat that too once you've eaten all the leaves.

Roasted Asparagus

Roasted Asparagus

Serves 4
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type OTHER VEGETABLES, SIDE DISHES
Misc CHILD FRIENDLY, SERVE HOT

Ingredients

  • 1lb asparagus (tough ends chopped off)
  • 1 Medium lemon (juiced and zested)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt

Directions

Step 1
Place all ingredients in a baking dish; toss to coat. Roast for 30 minutes at 350F.

The bitter flavor of roasted asparagus is excellent for stimulating bile production and flow, which is necessary for proper digestion.

 

Dairy-Free Cheesy Kale Chips

Dairy-Free Cheesy Kale Chips

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GLUTEN-FREE, VEGAN, VEGETARIAN
Meal type APPETIZERS, LEAFY GREENS, SNACKS
Misc CHILD FRIENDLY

Ingredients

  • 1 bunch kale
  • 2 teaspoons olive oil
  • 2 pinches sea salt
  • 1/4 cup nutritional yeast

Directions

Step 1
Clean and rinse kale. Pat or spin dry. Tear out stem and discard. Tear leaves into bite-sized pieces.
Step 2
In a large bowl, add in olive oil, sea salt and nutritional yeast. Place on a large baking sheet and bake at 250F for 15 minutes. Turn over and cook for 5 more minutes.

You can save a lot of money by making these super-easy, dairy-free, cheesy kale chips. Your kids will gobble them up!

Coconut Chia Pudding

Coconut Chia Pudding

Serves 2
Prep time 2 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type DESSERTS, SNACKS
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1 cup full-fat coconut milk
  • 3 tablespoons chia seeds
  • 1/2 teaspoon vanilla bean powder

Directions

Step 1
Combine all ingredients in a lidded jar. Shake a few times. Refrigerate for at least 30 minutes. Top with your favorite fruit!

I use vanilla bean powder for depth of flavor and also so I can skip the alcohol in this super-easy coconut chia pudding recipe.  It’s Paleo-, GAPS- and SCD-legal.

Paleo Hummus

Paleo Hummus

Serves 4
Prep time 5 minutes
Allergy TREE NUTS
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type APPETIZERS, SAUCES & DRESSINGS
Misc CHILD FRIENDLY, PRE-PREPARABLE, SERVE COLD

Ingredients

  • 1/4 cup pine nuts (soaked overnight and drained)
  • 1/3 cup tahini
  • 1 Medium zucchini
  • 1 Large lemon (freshly squeezed)
  • 1 clove garlic (minced)
  • 1/4 teaspoon sea salt

Directions

Step 1
Place all ingredients in a food processor or blender and blend until smooth.

Chickpeas and other legumes are not legal in the Paleo diet, but that doesn’t mean you need to give up having hummus.  Try this garlicky Paleo hummus as an appetizer, side dish or even as a dressing.  I’ve substituted pine nuts and zucchini for chickpeas, so you get an extra serving of vegetables as a bonus!

Garlicky Greens

Garlicky Greens

Serves 4
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type LEAFY GREENS
Misc CHILD FRIENDLY, SERVE HOT

Ingredients

  • 1 bunch leafy green vegetable
  • 1 head garlic (minced. I like a LOT of garlic! You don't have to use this much if you don't want to.)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt

Note

Garlicky greens:  Here's how to cook any kind of leafy green vegetable simply and deliciously!

Directions

Step 1
Remove stem from leaf, chop and set aside.
Step 2
If you have collard greens or kale, you will need to blanch the leaves in a pot of boiling water for a few seconds until they turn a bright green. Once they do, shock them by placing in ice water to stop them from cooking further. Chop to desired thickness.
Step 3
Heat oil in large saute pan over medium low. Saute garlic for a minute, then add in chopped stems and cook for a few minutes, until soft.
Step 4
For kale or collard greens, add leaves to garlic and stems. Mix thoroughly and remove from heat.
Step 5
For any other type of green (spinach, chard, mustard greens, turnip greens, carrot greens, beet greens, dandelion greens, etc.), shred and place in pan on top of garlic. Keep turning over until all leaves are wilted. Remove from pan and chop to desired thickness.

WILD MUSHROOM SOUP

WILD MUSHROOM SOUP

Serves 6
Prep time 10 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 25 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type SOUPS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
Website Peter Berley

Ingredients

  • 1oz dried porcini mushrooms
  • 2 tablespoons extra-virgin olive oil
  • 1-1/2lb mixed mushrooms (trimmed and thinly sliced)
  • 1 Medium onion (thinly sliced)
  • 3 cloves garlic (peeled and left whole)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage (finely chopped)
  • 3 cups Roasted Mushroom Stock ((see recipe))
  • 1/2 cup SCD yogurt or coconut milk ((for a dairy-free version, use coconut milk))
  • 1 tablespoon dry red wine (or to taste)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 tablespoon fresh parsely or chives (minced)

Note

"Yum!" is what I wrote in my notes when I made this soup the first time.  This one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the Natural Gourmet Institute in New York, NY.

Directions

Step 1
Cover the porcinis with 1 cup hot, filtered water for 30 minutes. Massage the softened mushrooms to dislodge any grit and transfer them to another bowl. Strain the liquid and pour back over the porcinis; set aside. Discard the grit at the bottom.
Step 2
Heat the oil in a wide saute' pan over medium heat. Add the onions, mixed mushrooms, garlic and herbs, saute' for 15 minutes, stirring occasionally, until the mushrooms are golden brown. Add 1 cup of stock and scrape up the browned bits from the bottom of the pan with a wooden spoon. Transfer the mushroom mixture to a 3-quart pot.
Step 3
Add the porcinis, soaking liquid and remaining 2 cups stock. Simmer for 20-30 minutes. Puree the soup with SCD yogurt or coconut milk and stir in the wine. Season with salt and pepper. Serve with chives or chopped parsley.

ROASTED MUSHROOM STOCK

ROASTED MUSHROOM STOCK

Serves 4
Prep time 5 minutes
Cook time 1 hour, 30 minutes
Total time 1 hour, 35 minutes
Dietary DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO, VEGAN, VEGETARIAN
Meal type SOUPS
Misc FREEZABLE, PRE-PREPARABLE, SERVE HOT
Website Peter Berley

Ingredients

  • 2lb button mushrooms (quartered)
  • 1 Medium onion (chopped)
  • 4 cloves garlic (peeled and left whole)
  • 6 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 6 cups cold, filtered water
  • 3-4 pieces fresh thyme
  • freshly ground black pepper

Note

Use this flavorful broth on its own or as a base for Wild Mushroom Soup (see recipe).

Directions

Step 1
Preheat oven to 350F.
Step 2
Combine the mushrooms, onion, garlic, oil and salt in a large bowl. Spread the mixture on 2 baking pans and roast 35-45 minutes until deep brown and caramelized.
Step 3
Transfer the mushrooms to a sauce pan and add the water and thyme. Simmer for 40 minutes. Strain the liquid into a clean pan, pressing down hard on the mushrooms to extract as much liquid as possible.
Step 4
Boil the mushroom broth until it has reduced to 3 cups. Season with pepper.

OXTAIL SOUP

OXTAIL SOUP

Serves 8
Prep time 15 minutes
Cook time 5 hours
Total time 5 hours, 15 minutes
Dietary BODY ECOLOGY DIET, DAIRY-FREE, DIABETIC, EGG-FREE, GAPS/SCD, GLUTEN-FREE, PALEO
Meal type MEATS, SOUPS
Misc CHILD FRIENDLY, FREEZABLE, PRE-PREPARABLE, SERVE HOT
From book The Joy of Cooking

Ingredients

  • 2lb oxtail
  • 1 Large onion (diced)
  • 2 tablespoons beef tallow or duck fat
  • 8 cups cold, filtered water or homemade broth
  • 1-1/2 teaspoon sea salt
  • 1/2 bunch fresh parsley (chopped)
  • 1 Large carrot (peeled and diced)
  • 3 ribs celery (diced)
  • 1 bay leaf
  • 1/2 cup tomato pulp
  • 2 teaspoons fresh thyme

Note

I'm not afraid of fat, so I leave it in after browning the meat rather than skimming it off.  Fat makes food taste good!

Directions

Step 1
Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a stock pot.
Step 2
Add in water and salt. Simmer uncovered for 4-1/2 hours.
Step 3
Add in remaining ingredients. Cook for an additional 30 minutes.
Step 4
Season to taste and serve.

 

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