Starters:
- Chilled borscht. I've never tried this, but there are lots of chilled borscht recipes on the net. I'd just use NCM's recipe from the GAPS book, and chill it, and there's our serve of broth.
- Fish kebabs - marinate some firm white fish for 12-24 hours in lemon or lime juice, then drain and mix with come coconut cream. Thread onto skewers, along with something red (tomato, red pepper, red onion) and something green (cucumber or green pepper)
- Chicken liver pate
- Guacamole
- Biscotti made from starch free bread, and carrot and celery sticks to dip in them
Mains:
- Any meat dish, but this one sounds nice - the stuffed leg of lamb in Nourishing Traditions (P344) has a pecan stuffing, so no starch
- Baked pumpkin, mashed with ghee and a large spoonful of peanut butter, then baked again
- Raw vege platter - cherry tomatoes, capsicum, cucumber, grated carrot
- Sauerkraut - we've just been trying out one made from red and green cabbage, carrot, apple, ginger and daikon radish, very festive. It's Vim and Vigour from Earthwise Gourmet in Canterbury, New Zealand.
Vegetarian options:
- Nut roast
- Spinach roulade, filled with chopped tomatoes and ricotta
Dessert:
Drinks:
- Punch made from organic fruit juice, kombucha and sparkling water
- Preservative free red wine
I'll post other ideas as they come to me.
