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.

Thursday, June 23, 2011

Pork Carnitas

This is a really delicious and easy dish. We can't get enough of it in our house. Left-overs are even better. It's a nice meal for a warm evening or for a cold night when you're sick of traditional winter foods. It's excellent served with an avocado/tomato salsa (as pictured here) or served up "taco salad" style with lettuce, olives, cheese, sour cream, hot sauce etc. Even though you see cheese in the picture, the recipe is dairy-free, and it is also quite tasty without any garnishes.


1 teaspoon salt
3 cloves garlic, minced or crushed
2 teaspoons ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon olive oil, softened butter or lard
1 (4-5 pound) pork roast
2 bay leaves
2 cups chicken broth


Mix first seven ingredients together to form a paste. Add more olive oil, if necessary. Rub mixture all over the roast. Place bay leaves in the bottom of slow cooker. Place roast on top. Carefully add chicken broth around meat (don't pour over the meat or spices will rinse off). Cover and cook on low heat for six to ten hours, until meat shreds easily with a fork. Remove from pot and allow to cool a bit. Shred the meat with two forks. Alternatively you can refrigerate immediately and shred the next day with your hands (This is what I usually do. Sometimes I cook it overnight, then refrigerate all day, then shred and eat for dinner.) The shreds are also good fried in coconut oil.

You can also make this in a pot on the stove top or in the oven. Just keep the temperature low and cook for a long time.

Saturday, June 4, 2011

Lacto-Fermented Mayonnaise

This is another fabulous recipe from our friend Chris over at Lost Arts Kitchen.  Chris is brilliant in the kitchen and a great teacher about food and food preparation if you are in the Portland OR area.  There are many recipes on the Lost Arts Kitchen site that are GAPS or GAPS-friendly, but she now has a GAPS blog as well called Cooking GAPS

So here is Chris' recipe for lacto-fermented mayonnaise, which is now the only kind I make!


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