GAPS Cookbook is Now Available

The new GAPS Cookbook is now available. It features 140 GAPS recipes, 82 of which are from Grain-Free Foodies! We've included a few that aren't here on the blog, plus there are those from other authors. I know I'm going to find it very convenient to have the recipes in printed form. We hope you enjoy it. We'd love to hear any feedback. There's a permanent link now on the side of our blog, if anyone wants to order it.

http://shop.gapsdiet.com/product.sc?productId=83&categoryId=7

Chicken Liver Mousse

This is essentially a recipe from the Cheeseslave blog called Balthazar's Chicken Liver Mousse.  Amazingly chicken liver has become the favorite food of my 9-year-old son so I have been exploring different ways to cook it.  I am personally not a huge fan of it but this was pretty good, especially if you use the bourbon (I substituted bourbon for cognac).  I also followed her example and baked these without the water bath, and they were fine.

Aioli (Garlic Mayonnaise)

This is so easy, delicious and healing. It is fabulous with artichokes, but it is also good with boiled eggs and a variety of vegetables.

Ingredients

2 fresh egg yolks
1 Tablespoon fresh lemon juice
2-3 cloves fresh garlic (peeled)
1/2 teaspoon sea salt
1 scant cup olive oil

Method

Place egg yolks, lemon juice, garlic and sea salt into the bowl of a food processor. Blend until garlic is chopped. With motor running, begin adding olive oil in a very thin stream. You may need to stop and scrape down the sides of your bowl from time to time. Continue adding olive oil until all has been incorporated. Refrigerate or use immediately. It will keep for about a week in the refrigerator.

Spanish Rice

This is a basic and very tasty variation of cauliflower rice.  We had this tonight with lettuce leaf tacos and it was wonderful!

INGREDIENTS:

1 cauliflower, grated
1 onion, finely chopped
2 T lard or other cooking fat
1 green bell pepper or 2 Anaheim peppers
1 1/2 tsp salt
1-2 tsp chili powder (optional)
2-3 cloves of garlic, crushed
1 tsp oregano
1/2 tsp cumin
2 c pureed canned tomatoes
green olives for garnish, optional

METHOD:

Melt the cooking fat in a large skillet and saute the onions for several minutes until they begin to soften.  Add the peppers, the garlic, and the spices.  Stir thoroughly and allow to cook until softened.

Add the canned tomato (I used tomatoes frozen from my garden last year).  Because the cauliflower doesn't absorb liquid the way rice does, I would recommend using 2 cups of tomatoes but not using much of the liquid.  Reserve the liquid for use if the mixture is too dry.  You can use broth instead for that purpose if you prefer.

Add the cauliflower and continue to cook on medium-high to high heat, stirring frequently.  Cook until the cauliflower has reached desired softness, about 5-10 minutes.  If the cauliflower isn't softening well, you can add some liquid and cover it for a few minutes.

Put in a bowl and garnish with green olives if desired.

Blueberry Coconut French Toast

I have been making cake/bread out of coconut flour recently in order to make it low oxalate (the nut butter bread is high oxalate).  I added some blueberries to the batter to "liven it up", which does raise the oxalate content a bit, but not too much.  This was so delicious!  This would make a wonderful brunch for non-GAPS guests.

To make the batter, follow the recipe for Teri's Almond Cupcakes.  Substitute vanilla for the almond extract and add 1 or 2 handfuls of blueberries, depending on preference.  Bake in an 8 x 8 inch Pyrex dish (or in two loaf pans filled only halfway up).  The cooking time will be at least 10 minutes longer. 

To make the french toast, slice the bread into 3/4 inch thick slices.  If you used a square Pyrex dish, cut it into two 4 x 8 halves first, then cut each half into slices so the slices aren't too long to work with.  Soak in a mixture of 2 eggs with a little coconut milk, kefir, or yogurt, and vanilla extract.  Fry the slices in butter on both sides until golden brown.  Serve warm with jam, honey, or fresh fruit on top.

Pork N' Beans

This would go very well with a side of greens cooked with salt pork, or would be good with greens added in before baking.

INGREDIENTS:

 2-4 T cooking fat
1 onion, chopped
3 cloves of garlic
1-2 tsp salt
1-2 tsp chili powder
1/2 tsp ground cloves
1 tsp ginger powder or grated fresh ginger
1 cup tomato sauce or puree
1/4 cup honey
2 cups GAPS-legal beans, cooked and drained
2 cups cooked pork, shredded or chopped into pieces
1/2- 1 cup broth

METHOD:

Preheat oven to 325 degrees. 

In a large skillet, melt the cooking fat and add the onions.  Cook for about 5 minutes or until the onions begin to soften.  Then add the garlic and spices and stir.

Add the tomato puree or sauce and the honey.  Stir thoroughly and cook for several minutes.

Add the beans and pork and stir to coat, then add enough broth to reach desired consistency.  Pour the mixture into a greased casserole dish
(I used an oval dish that measured 9" x 13").

Bake for about 30 minutes.

NOTE-

You can vary the ratio of beans to pork as long as you keep the total at around 4 cups.  If you use only beans, it would essentially be baked beans. 

Gormeh Sabzee (Persian Parsley Lamb Stew)

This soup has a rich flavor that is a little different than the other soups on this blog and a nice change.

INGREDIENTS:

4 T butter or fat for cooking
1 onion, chopped
3-4 c lamb (cubed if raw, in chunks or shredded if already cooked)
2 bunches of parsley, chopped (about 4 cups)
1 1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp paprika
1 quart lamb broth (or more if you prefer more of a soup then a stew)
juice of 1-2 lemons, to taste

METHOD:

Melt the butter or fat in a heavy-bottomed pan.  Saute the onions for several minutes until soft.

Add the salt and spices and stir, then add the parsley and stir again.  Continue to cook, stirring frequently, for about 5 minutes until the parsley turns dark.

Add the meat (if already cooked) and the broth.  Bring the soup to a boil, then let it simmer for 15 minutes to heat the meat through and to give the flavors a chance to blend. 

Add the lemon juice and cook about 5 minutes more.  Remove from heat and adjust the seasonings.

NOTE:

I like this soup as a way to use leftover meat from a leg or shoulder of lamb.  If using raw meat, brown it first in the fat and then remove it to a bowl, cook the onions and parsley in the fat, then return the meat to the soup when you add the broth.

Beef may be used instead of lamb if desired.

It is traditional to make this stew with beans as well.  If you are able to tolerate beans, you can add about 2 cups to the soup.