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
3-4 T butter or fat for cooking
1 red bell pepper
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.
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.