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.
Saturday, May 30, 2009
1 c nut milk
1/4 c coconut milk
1 tsp honey or to taste
1-2 shots of espresso
grated nutmeg to sprinkle on top (optional)
1 tsp vanilla extract (optional)
In a small saucepan, mix together the milks. Gently heat the milk mixture while stirring until it reaches the desired temperature. Remove from heat and stir in the honey to taste and the vanilla if using.
You can steam the milk with an espresso machine if you have one handy, or you can froth it with a hand blender by gently lifting the blender to the surface while it's running to form bubbles. Do this slowly and carefully as it can be extremely messy.
Pour the mixture into a tall glass. Sprinkle nutmeg on top if desired.
The milk mixture also works well as a coffee creamer and makes a good cafe au lait. In the summer, I plan to blend the nut milk with frozen coconut milk in the blender to make an iced latte. You can experiment with various flavoring extracts (such as almond) if you are feeling adventurous.
1-2 T of fat for cooking
4 large tomatoes
2 tsp dried oregano
2 tsp dried basil
3-4 cloves of garlic, crushed
salt to taste
Heat the fat or oil in a large skillet. Chop the onion finely in a food processor, then add to the hot oil and saute for about 5 minutes. Puree the tomatoes in the food processor and have them ready.
Stir in the seasonings and add the crushed garlic. Add the pureed tomatoes and stir thoroughly. Add some salt. Let the sauce simmer for about 1-2 hours to cook down. Once the sauce has reached it's desired thickness, remove from heat, adjust the seasonings, and use on your pizza!
You can use the coconut flour crust recipe,
Hazelnut pizza crust recipe, or seed crust recipe.
Thursday, May 28, 2009
5 cups watermelon, chopped into chunks and de-seeded
(this was about 1/4 of a medium watermelon)
2 T fresh lemon or lime juice
1-2 T honey (optional)
pinch of salt
Place all ingredients in a food processor and puree. Pour pureed mixture into an ice cream maker and freeze according to machine instructions.
If you don't have an ice cream machine, you can pour the mixture into a large flat pan, such as a pyrex lasagna pan, and freeze. Once frozen, break it up with a knife and puree chunks in the food processor again.
Sunday, May 24, 2009
This is simple and very refreshing.
juice of 2 limes
1-2 T coconut milk
1-2 T honey
sparkling water (about 12 oz)
Juice the two limes, and put this juice in a small saucepan. Heat it slightly and add in the honey. Heat it just enough for the honey to dissolve, then remove from heat.
Pour into a tall glass or small pitcher, add in the coconut milk and stir, then fill up the glass or pitcher with the sparkling water.
If a creamier drink is desired simply add more coconut milk.
To make, I combined about 1 1/2 cups of coconut ice cream and the juice from two oranges in the blender. I put vanilla in my ice cream when I make it- if you don't , add some vanilla into the blender as well. Add about 1-2 T of honey (or to taste) and blend. If you find that the honey doesn't blend in well this way, you can also heat the orange juice a little on the stove and mix the honey in- it will melt in that way and stay dissolved in the cold drink.
Wednesday, May 20, 2009
2 handsful dried apricots (unsweetened of course) 2 handsful organic raisins
2 heaping Tbsp. coconut oil
1 handful chopped macadamia nuts
1 palmful shredded coconut (again unsweetened)
1 Tbsp. vanilla extract
Chop apricots and raisins along with the coconut oil in a food processor until they become a mass. Turn out onto a jelly roll pan (cookie sheet with side or a bar pan). With clean hands, knead in the remaining ingredients.
Flatten in your pan to about 3/4 inch thick. (I tried to flatten the borders to make my bars neater when I cut them. This did not fill my small jelly roll pan.) Refrigerate until firm. Cut into bars. (I found that holding my hand under my stainless steel pan warmed the bars just enough to release them with ease.) Pack into suitable containers and refrigerate or freeze. They taste good straight from the freezer too.
Friday, May 15, 2009
1/2 cup coconut flour
3/4 cup coconut milk
1/3 cup club soda or water
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1 clove garlic, crushed
Preheat oven to 375 degrees.
Beat eggs in a medium bowl, then beat in other ingredients.
Spread thinly and evenly on a greased pizza pan or cookie sheet (this was just the right amount of dough for a 10" x 15" jelly roll pan). The dough will be more sticky then regular dough and bit thinner in consistency
The original recipe said to bake for 12-15 minutes, until the crust is nicely browned and cooked through. This took closer to 30 minutes in my oven- not sure whether it is the change in flour or the fact that my oven temp is off. It should be done when the edges start to brown.
Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings. If you are lucky and able to have cheese, bake until the cheese has melted nicely.
Thursday, May 14, 2009
1 Tbsp. apple cider vinegar
1 pinch mustard powder
1/2 tsp. salt
1 whole egg
1/2 cup good quality extra virgin olive oil
1/2 cup cold pressed canola oil (or another mild oil, or all olive oil)
Combine first four ingredients in a food processor or blender. Blend until smooth and well-combined. With the motor running, add oil, a few drops at a time (I use an old squeeze bottle for this job). As the mayo starts to thicken, you can add the oil in a more steady, but thin, stream. Store in the refrigerator for up to two weeks.
1 large onion
3 cloves garlic
2 cups dry white wine
4 ounces dry mustard
4 tablespoons honey
1 tablespoon olive oil
2 teaspoons salt
Mince onion and garlic. Combine with wine and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and cool slightly.
Pour through a strainer and save the onion and garlic to add to soup.
Combine dry mustard and strained wine to make a paste. Add the honey, oil, and salt and mix well. Return the mixture to the saucepan and cook over low heat until it thickens while you stir constantly.
Cool to room temperature. Stir well. Store, covered, in the refrigerator. Wait at least two weeks, before eating, preferrably a month. Will keep for months.
Monday, May 11, 2009
To make the salad, steam one head of cauliflower and about the equivalent amount of broccoli. Dress it as you would have for potato salad. I make a simple dressing from olive oil, GAPS mayonnaise, salt, and some lemon juice or apple cider vinegar. This would be acceptable early on in intro, once whole egg is introduced. Later, you can add chopped Bubbie's pickles and chopped onions or whatever else suits your fancy.
Tuesday, May 5, 2009
1 14 oz can of pure coconut milk
2-3 egg yolks
1 tsp vanilla extract, or to taste.
honey to taste
Blend all ingredients together. I find this easier with a an immersion blender but either kind of blender would work. Taste and adjust flavors if needed.
Pour the mixture into either an ice cube tray or into one large flat pan, and place in the freezer. Let the mixture freeze mostly, then remove and blend again. If the mixture is only partially frozen, this should work with a blender. Add a little more coconut milk if you need more liquid when blending.
I prefer to freeze the ingredients ahead of time, so when I take the mixture out of the freezer it is frozen solid. I put the frozed misture into the food processor (broken up if one large pan was used), add about 1/4 cup of coconut milk, and pulse to soften.
If a milkshake is desired, just keep blending until desired consistency is reached.
Variation- frozen fruit such as strawberries can be added prior to the second blending to make a fruity ice cream.
Sunday, May 3, 2009
To make stewed prunes, simply put the amount of prunes you want to cook into a saucepan (we use about a pound) and cover them with cold filtered water. Bring to a boil, then reduce to a simmer and simmer for about 20 minutes. At this point you can add in some things for flavor- our favorite is a half a lemon, sliced, and a cinnamon stick. Simmer another 10 minutes, adding more water if necessary. Cooking time will vary depending on how dry the prunes were to start and how you like them. If you let them sit they will thicken.
Saturday, May 2, 2009
2 Belgian endives
2-3 Tbsp. ghee or butter
1 cup chicken broth
1 Tbsp. lemon juice
1 tsp. honey
salt and pepper to taste
Melt butter in a heavy bottomed pan that is big enough to hold your endives. Wash and trim the ends of the endives. Slice in half lengthwise and add them to the pan. Cook over medium heat, until the edges are nicely browned, butter will brown too. Add chicken broth. Mix lemon juice and honey and drizzle over endives. Cover loosely (allow some steam to vent on the side). Simmer for 20 minutes or until tender. Add salt and pepper to taste.
Yield: About 4 servings
4 lbs. beef chuck roast, with or without bone
4 quarts good quality homemade beef broth with marrow, if possible
3 sprigs parsley
3 sprigs thyme
1 bay leaf
1/8 teaspoon black peppercorns
1/8 teaspoon whole cloves
2 onions roughly chopped
1 celery stalk, cut into three inch lengths
1/2 lb. carrots peeled and cut into 3 inch lengths
Place meat in a large stock pot. Cover with homemade broth. Add parsley, thyme, bay leaf, peppercorns and cloves (can be tied into a cheesecloth to make later removal easier). If your broth is unsalted, add about 1 tsp. salt. Cook until meat is very tender, about three hours. About half an hour before meat is done, add onions. About 15 minutes later, add celery and carrots. Remove herbs and spices.
Cut meat into serving size pieces and place in bowls. Cover with broth and cooked veggies.
This is a great way to get broth and or fat into your kids. You could definitely experiment with other fats, if you can't tolerate dairy or are still on early intro. Try duck, goose, chicken or turkey. Let us know how it turns out.
Yield: approximately 3 servings
1 bulb celery root, peeled and cut into 2 inch cubes
2 tart apples, peeled and diced (roughly same size as celery root)
Chicken or turkey broth
3 Tbsp. ghee or butter (optional)
Salt and pepper to taste
Boil celery root and apple in enough broth to just cover. Cook until tender, about 30 minutes. When the celery root is nice and soft, puree the mixture with a handheld blender. Add ghee or butter, if desired. Add salt and pepper to taste. Stir.
Friday, May 1, 2009
I have been looking for ways to use less expensive meat, and this week organic chicken drumsticks were on sale. My 7 year-old loved this as both a hot dinner, and later cold as a lunch. My 5-year-old wouldn't try it, but I have learned to keep offering and it amazes me what he will eat on this diet! The adults loved this too, and it would be fun to experiment by adding some chipotle seaasoning or other things to the sauce.
1 T butter or ghee
2 lbs chicken drumsticks (about 6 or 7)
1/4 c lemon juice
1/4 cup honey
3 cloves of garlic, crushed
1-2 inch piece of ginger, grated
salt to taste
Melt the butter or ghee in a heavy-bottomed pan with a lid, such as a dutch oven. Brown the meat. Ideally, the pan should be big enough to allow the drumsticks to lay on the bottom in one layer.
In a bowl, mix together the honey, lemon juice, garlic, ginger, and salt. It may help to mix these in a warm saucepan instead, in order to melt the honey into the other ingredients. Pour this mixture over the chicken, and turn the drumsticks so they are well-coated.
Cook on medium-low heat, covered, for about 25-30 minutes. This allows the chicken and sauce to form a sort-of quick meat stock. After this point, take the lid off, and turn up the heat. Cook another 5-10 minutes, or until the sauce has reduced to desired thickness.