Home Archives for GAPS
February 3, 2013

Thai Coconut Milk Soup

Thai Coconut Milk SoupYou can use fish instead of shellfish in this Thai coconut milk soup, if you’d like. I use shellfish, especially oysters, because of their high zinc content.

I like to kick the flavor up a notch by adding in a few pinches of cayenne pepper.

Serves:  4

Prep time:  15 minutes

Cook time:  15 minutes

Ingredients

  • 1 Tbsp. coconut oil
  • 1lb shellfish (chopped (oysters, clams, mussels, etc.))
  • 1 bunch green onions (sliced)
  • 1-2 clove garlic (peeled and minced)
  • 1 cup mushrooms
  • 3-inch piece lemongrass
  • 1 lime (zested and juiced)
  • 2-3 cups fish broth, clam juice or chicken broth
  • 2 cups homemade coconut milk
  • 2 basil leaves (minced)
  • 1/2 bunch fresh cilantro (minced)

Directions

Heat coconut oil in a large skillet over medium heat. Add onions, garlic and mushrooms; cook for 2 minutes. Add broth, lemongrass and coconut milk. Simmer 10 minutes. Add shellfish and lime juice and simmer 2 minutes. Turn off heat.

Garnish with cilantro and basil; serve.

If you’d like a smooth soup, use stick blender to puree’ soup while still in the pan.

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Filed Under: APPETIZERS, FISH, RECIPES, SOUPS Tagged: , , , , , , ,
February 2, 2013

Whipped Chicken Livers

whipped chicken liversThis whipped chicken livers recipe is my GAPS/SCD-friendly version of my favorite dish from one of my favorite restaurants that is no longer open.

It’s a delicious, sneaky way to get your family to eat liver!

Serves:  8

Prep time:  15 minutes

Cook time:  10 minutes

Ingredients

  • 1 cup raisins
  • 1 cup dry red wine
  • 1 cup (16 tablespoons) ghee or coconut oil
  • 3 large shallots (peeled and sliced)
  • 1 cup raw apple cider vinegar
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 4 cups pastured chicken liver (rinsed and patted dry)

Directions

Place raisins in a medium heatproof bowl. Place 1c. red wine in a small saucepan bring to a boil over high heat. Pour wine over raisins. Cover and let stand until raisins are plump, at least 2 hours. Drain and reserve liquid.

Heat 2 tablespoons ghee or coconut oil in a large skillet over medium heat until melted. Add shallots and reduce to medium-low. Cook, stirring, until shallots are caramelized, 2 to 3 minutes. Remove shallots from skillet and set aside.

Increase heat to medium and add 2 tablespoons ghee or coconut oil. Add chicken livers and season with salt and pepper; cook until lightly browned, 2 to 3 minutes. Return shallots to skillet along with vinegar and reserved wine. Cook until liquid is reduced by half. Remove from heat and let cool completely.

Transfer raisins, chicken liver mixture and cooking liquid to the bowl of a food processor. Add remaining 12 tablespoons ghee, butter or coconut oil and process until smooth. Cover and transfer until chilled.

Serve with fruit spread (optional).

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Filed Under: APPETIZERS, MEATS, RECIPES Tagged: , , , ,
February 2, 2013

Grain-Free Granola

[gmc_recipe 3264]

This grain-free granola is a great alternative for regular granola. You can use any combination of nuts and seeds, but I chose cashews and pumpkin seeds because of their high zinc content.

 

Filed Under: RECIPES, SNACKS Tagged: , , , , , ,
February 1, 2013

Cauliflower Rice

Cauliflower RiceTry this fun and easy recipe for cauliflower rice if you’re looking for a grain/starch substitute or even if you’re trying to get more vegetables into your diet.

This recipe is suitable for those following the GAPS/SCD diet, Paleo diet and Body Ecology Diet.

Serves:  4

Prep time:  5 minutes

Cook time:  10 minutes

Ingredients

  • 1 large cauliflower head
  • 2-3 tablespoons ghee or coconut oil
  • 1 small yellow onion (diced)
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

In a food processor, pulse the raw cauliflower until it resembles grains of rice.

In a large saute’ pan, heat the ghee or coconut oil. Add the onion and saute’ until translucent. Add the processed cauliflower, salt and pepper and mix thoroughly with the onion. Cover the pan, add a few tablespoons of water, and continue to cook the mixture 5-10 minutes or until the cauliflower is softened.

For variations, add some of your favorite fresh herbs or spices.

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Filed Under: OTHER VEGETABLES, RECIPES Tagged: , , , , , , , , , ,
February 1, 2013

Paleo Satay Sauce

Paleo Satay SauceServe this tasty Paleo satay sauce with Thai Beef Satay; it’s made from almonds instead of peanuts. It’s also a great dip for raw vegetables.

Serves:  15

Prep time:  5 minutes

Cook time:  35 minutes

Source:  Primal Cuisine: Cooking for the Paleo Diet

Ingredients

  • 1/4 cup Mae Ploy Thai red curry paste (contains shrimp paste)
  • 2 tablespoons Mongolian fire oil
  • 1 tablespoon ground cayenne
  • 1 tablespoon paprika (for color)
  • 3/4 teaspoons ground cinnamon (I prefer Ceylon cinnamon)
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cloves
  • 1/4 cup coconut aminos (or to taste)
  • 5 cups homemade coconut milk
  • 2/3 cups organic vegetable broth
  • 2 tablespoons creamy almond butter

Directions

In a large saucepan, combine the curry paste, Mongolian fire oil, cayenne, paprika, cinnamon, cumin, cloves, coconut aminos and 1-3/4 cups of coconut milk. Bring the ingredients to a boil over medium heat and cook, stirring occasionally, for 5 minutes, until all the ingredients are well blended.

Add the vegetable broth and the remaining 3-1/2 cups of coconut milk, 1 cup at a time, whisking with each addition. Continue cooking the sauce, while boiling gently until it is reduced, about 25-30 minutes. Stir the sauce occasionally to prevent burning, adding more broth or water if necessary. At the end of the cooking time oil will appear on top of the sauce. Just before removing from the heat, whisk the almond butter into the sauce until well blended.

To serve, pour the warm sauce onto a plate and dip the grilled beef or chicken satay in the sauce.

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Filed Under: APPETIZERS, RECIPES, SAUCES Tagged: , , , , , , ,
January 31, 2013

Thai Beef Satay

Thai Beef SatayServe this Thai beef satay as an appetizer at a barbecue or other casual party. You can even serve them for dinner. Be sure to serve them with Thai Spicy Almond Sauce.

Serves:  4

Prep time:  4 hours, 15 minutes

Cook time:  2 minutes

Source:  Primal Cuisine: Cooking for the Paleo Diet

Ingredients

  • 1-1/2lb grass-fed beef flank steak
  • 2-1/2 cups homemade coconut milk
  • 1 teaspoon coconut aminos
  • 1 teaspoon yellow curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon microplaned ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon coconut oil, melted

Directions

Soak 15 long bamboo skewers in water for an hour.

In a bowl, mix 1-3/4 cup coconut milk, coconut aminos, curry powder, turmeric and ginger. Then place the flank steak in a 9×13-inch glass baking dish and cover with marinade. Marinate the steak in the refrigerator, covered, for about 4 hours, turning once to coat the meat thoroughly.

Mix together 3/4 cup coconut milk, coconut oil and garlic in a bowl. Set aside.

To prepare the skewers, cut the flank steak across the grain, holding the knife at an angle to the cutting surface so that each slice is about 1-1/2 inches wide and 1/8 inch thick. There should be about 15 or more strips. Thread each strip of beef lengthwise on a skewer. You may want to wrap the ends of the skewers in foil so they don’t burn while grilling.

Start your grill on medium high. If you are using charcoal, bring the coals to medium-high heat. Adjust the grill to about 4 inches above the coals. Place the skewers on the grill, as many as will fit.

While the satay skewers are cooking, baste with the garlic-coconut milk. Grill the meat for about 1 minute until grill marks show and then turn and cook the other side for about 1 minute, continuing to baste. Remove skewers from heat. Serve immediately with Paleo Satay Sauce.

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Filed Under: APPETIZERS, MEATS, RECIPES Tagged: , , , , , , , ,
January 10, 2013

Burdock Root Strengthener

Burdock Root StrengthenerBurdock root is a blood detoxifier and diuretic that induces lymphatic drainage.

Because it contains inulin, it can improve digestion and lower blood sugar.

Serves:  6

Prep time:  10 minutes

Cook time:  20 minutes

Ingredients

  • 1 large onion (peeled and cut into thin strips)
  • 1 large burdock root (peeled and cut into thin strips)
  • 1 large carrot (peeled and cut into thin strips)
  • 1 tablespoon ghee or coconut oil
  • pinch sea salt
  • filtered water
  • fresh parsley (as garnish)

Directions

Heat fat in a skillet over medium heat. Add vegetables.

Sauté veggies together with a pinch of salt on medium heat for 5 minutes.

Add 1/2 inch of filtered water to the skillet, cover and simmer for 10-15 minutes on low heat.

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Filed Under: OTHER VEGETABLES, RECIPES Tagged: , , , , , , , ,
December 18, 2012

BEET KVASS

[gmc_recipe 2614]

 

Filed Under: DETOXIFICATION, FERMENTED FOODS, FOOD AND NUTRITION, FOOD CHOICES, HEALTH TOPICS, TOXINS Tagged: , , , , , , , , , , ,
November 23, 2012

Grain-Free Blueberry Muffins

[gmc_recipe 1679]

Filed Under: BREAKFASTS, RECIPES, SNACKS Tagged: , , , , , ,
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