Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Friday, February 26, 2010

Lentil-Tomato Soup

3-4 T butter or fat for cooking
1 onion
2 leeks
1 red bell pepper
1 zucchini
2 cups of greens
2 cups of cooked lentils
1 bay leaf
2-3 cloves of garlic
1 T dried basil
1 T dried thyme
1-2 cups of GAPS-legal tomato sauce, stewed tomatoes or diced tomatoes
1 quart meat stock
salt and pepper to taste


Melt butter or fat in a large pot.  Chop the onions and leeks and saute for about 5 minutes,  then add the other veggies, chopped.  Add the salt, spices and crush the garlic into the pot. 

Pour in the stock and tomatoes, and add the bay leaf.  Bring to a boil and simmer until the veggies are cooked and the flavors have had a chance to blend.  Add in the lentils and continue to cook until they are hot.

Remove from heat and adjust seasoning if necessary. 

The Creamiest Ice Cream Ever!

This ice cream is made from kefired heavy cream and is so incredibly luscious and creamy.  The richness out-does Hgen-Daaz but with the tangy flavor of frozen yogurt.  This has become one of our favorite ways to get good fats and probiotics into diet.

To make the ice cream, kefir pure heavy whipping cream for at least 24 hours and strain out the grains (I would use between 2 and 4 pints).  Mix honey and vanilla into the kefired cream to taste, several egg yolks if you want (I add at least 3), and pureed fruit if you want.  Then freeze in an ice cream maker.  This also makes creamy popsicles with the "feel" of a fudge-sicle. 

Tuesday, February 9, 2010

Golden Beet Noodles

These noodles are a bit more like pasta in their texture than spaghetti squash, and offer another option if you can't find spaghetti squash or are wanting more variety in your meals.  They are also much faster to make (as long as you have a food processor).  To make them, simply grate golden beets.  I found that 3 beets makes a nice amount of "pasta".  You can either eat them raw, in which case they have a harder, crunchier texture, or you can boil them for 2 minutes.  This gives them a texture much more like al dente pasta and reduces the bitter taste that raw beets have.  Serve them with whatever sauce you like or just with butter and salt.


All photographs and written materials are the sole property of the posters, as applicable by law, unless otherwise noted.