February 13, 2013

Mashed Faux-tatoes {GAPS}

Posted in GAPS friendly, side tagged , , at 9:27 pm by Jordan

Potatoes, being so starchy, are not allowed in any form at any stage of the GAPS diet. This is quite the disappointment for certain members of our family. However, there are alternatives that actually appease them. One of these is mashed faux-tatoes – a dish that we enjoyed well before the GAPS diet, in fact. Mixed with real potatoes, no one even guesses the secret ingredient (that offers extra nutrients). Even without real potatoes, the faux variety is pretty convincing.

boiled cauliflower

The recipe is simple:
Boil a head of cauliflower without the stalks in stock.*
Put in food processor. (save stock for a soup base)
Blend to desired consistency.

*If not on the GAPS diet, you can steam it, which makes the finished product thicker. Then again, boiling in stock gives it a wonderful flavor…

faux-tatoes with green beans and boiled burger

The “butter” on top of the “potatoes” is actually ghee straight out of the fridge!

A future post will feature that burger in the background. Yes! A GAPS-legal burger!

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May 14, 2011

Fennel Soup

Posted in main dish, side, soup tagged , , , , , , , at 5:06 pm by Jordan

The original recipe (my version is as follows) can be found in the book Nourishing Traditions by Sally Fallon (check your local library!)

Half of the ingredients came from my garden (marked by *)

1 fennel bulb, with most of the greens*
4 small onions, with greens*
some Red Palm oil (enough to cover the bottom of the stock pot)
2-1/2 quarts beef stock
3 cloves of garlic*
6 medium red potatoes, cut in eighths
salt and pepper to taste
fennel fronds for garnish*
coconut cream (optional)

Cut the fennel into 1-2″ pieces and slice the onion. Cook them in the palm oil on medium heat. Add stock, bring to a boil and skim if there is substantial foam (I didn’t have any). Add potatoes and garlic. Simmer covered until the potatoes are soft, about 1/2 hour.

Puree soup in Vita-Mix (or hand-held blender). Season to taste and garnish with fennel fronds. Serve with cream.