tag:blogger.com,1999:blog-27410877886877762932024-02-07T15:23:42.614+13:00Dietnet RecipesUnknownnoreply@blogger.comBlogger55125tag:blogger.com,1999:blog-2741087788687776293.post-75305576582563946512015-01-06T19:59:00.001+13:002015-01-06T22:43:07.977+13:00Autoimmune Paleo (AIP) protocol<span style="font-family: Georgia, Times New Roman, serif;">I am currently catering for someone who is doing the Autoimmune Paleo protocol as described in the book The Paleo Approach by Sarah Ballentyne. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">There are many bloggers who do a great job of exploring this issue, so I'm not going to reinvent the wheel. <a href="http://paleomagonline.staging.wpengine.com/introducing-the-paleo-autoimmune-bloggers/" target="_blank">This page lists 6 of them</a>, so go and check out their work. This website also has a comprehensive list of <a href="http://aiplifestyle.com/what-is-autoimmune-protocol-diet/" target="_blank">what's allowed</a>. I also like this simple overview picture from the <a href="http://wellnessmama.com/22689/autoimmune-diet/" target="_blank">Wellness Mama</a>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_pY5r4bOBgZ_hXPHyyd6APItEx0IvK31vM7Aanfik4AHjHbyslM7Nq3epyw6q9FOJNKWWrdUvuunMEMVuBLdXzpGLods0Y51pYK1wtxLXl4co6lrkL77jYFY4kMx6hs9OQkG_cZRqHWt/s1600/30-Day-Autoimmune-Reset.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_pY5r4bOBgZ_hXPHyyd6APItEx0IvK31vM7Aanfik4AHjHbyslM7Nq3epyw6q9FOJNKWWrdUvuunMEMVuBLdXzpGLods0Y51pYK1wtxLXl4co6lrkL77jYFY4kMx6hs9OQkG_cZRqHWt/s1600/30-Day-Autoimmune-Reset.jpg" height="291" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now that you've got a rough idea of what is involved (before you go off and read in more detail), over the next few blog posts I want to share some recipes that I've put together.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">My buddy is doing an even more extreme version as, at this point, from the "Eat Instead" list he also can't tolerate:</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Most fruits (FODMAPS may be an issue) - berries and currants are about it</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Any sweeteners</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Some starches (eg kumera, arrowroot)</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">So when I've been searching for AIP friendly recipes, mostly they are not an option for him. Hopefully some of my recipes will be helpful for others who are having to be really strict for now. A typical day might look like:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Breakfast:</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Crockpot mince with vegetables such as onions, carrots, pumpkin or swede + herbs + sea salt + extra gelatin</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Shooter of sauerkraut juice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">A dessert spoon of cod or skate liver oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Maybe a berry or 2, or some leftover smoothie from the previous day</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Lunch:</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Vegetable & bone broth soup OR leftovers OR some marinated or tinned fish</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Avocado, coconut milk and currant smoothie with added extras like carob, maca, coconut oil</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Snacks:</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://dietnet-recipes.blogspot.co.nz/2014/11/meat-vegetable-jerky.html" target="_blank">Meat & vege jerky</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Creamed coconut slice</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Dinner:</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Meat, poultry, fish, seafood of some kind</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Root veges roasted in duckfat or maybe some steamed cauli or broccoli</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Or maybe both together as AIP stew</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sauerkraut</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Dessert:</span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">A few berries</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Maybe with carob coconut pudding</span></li>
</ul>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-47030121311031222862014-11-04T15:47:00.005+13:002014-11-04T15:51:37.729+13:00Meat & Vegetable jerky<span style="font-family: Georgia, Times New Roman, serif;">The original idea for jerky that has vegetables in it as well came from <a href="http://www.pantrypractitioner.com.au/news.php">www.pantrypractitioner.com.au/news.php</a> (look down the newsfeed and click the link to download a pdf). We've just started making it regularly again and have made a few minor adjustments, so here they are.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpoodQt3q-6gtMAuLfLh3O9l6Kk962rhr9hmJad-5mQDGyPEkjUEW-1ohHn8LLIjOl5_5y2vHrUTxljzhiFiHMeP8JipDhaa2H8LzIcjrmoATjhTIPFxFnCGJjFF9eFqUyXK10MGoDyzu/s1600/ezi-dry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpoodQt3q-6gtMAuLfLh3O9l6Kk962rhr9hmJad-5mQDGyPEkjUEW-1ohHn8LLIjOl5_5y2vHrUTxljzhiFiHMeP8JipDhaa2H8LzIcjrmoATjhTIPFxFnCGJjFF9eFqUyXK10MGoDyzu/s1600/ezi-dry.jpg" height="259" width="320" /></span></a><span style="font-family: Georgia, Times New Roman, serif;">Firstly, she uses an Excalibur dehydrator, which comes with nice flat square trays which are easy to line with baking paper. We have a different type of dehydrator, an Ezi Dry, which is round with a central hole. You can buy solid inserts that you can line the trays with. If you need to use baking paper, it will be trickier to cut for this style of dehydrator. (The reason we bought this one instead of an Excalibur is that it isn't as big, and doesn't take up as much bench space.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Because of the different shape, we shape the mix into small, individual, flattened patties, instead of one piece rolled out and marked into squares.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lastly, based on a recipe from Heidi Jean on the GFCFNN discussion forum I used to frequent, I'm suggesting milk kefir as an alternative to ACV for the marinade.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This makes a large amount of jerky, so feel free to reduce the quantity.</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">About 2kg minced meat (we usually use premium beef, but higher fat mince is fine, or try lamb, pork or whatever you like)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">About 1 cup apple cider vinegar or milk kefir</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbs celtic sea or himalayan salt (or more to your taste)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Herbs, spices or garlic of your choice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Up to 600gm of minced or grated vegetables, such as onion, carrots, pumpkin, beetroot, zucchini, broccoli - I find 300-400gm enough, and usually use 100gm onion and 200gm or so mixed other veges.</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Mix together everything except the veges in a large bowl. Get your hands in there and squeeze everything together really well so that the acid from the ACV or kefir will "cook" the meat as it marinates and destroy any pathogens. Then add your veges and mix well again. Cover with a large plate and marinate overnight in the fridge.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA4PUaYRpNdYTkuEI-hlngSmDfw5XmL31nuCwgXud9zHymwFLTJtOs0sZkpA4KlnItMFhVpcVuegFCH0J3E_DI4RjnKHsOS7TGssl3qNuYMlAbGbDleyQELKWvE0h1ewla9SWHpPUQkEL/s1600/jerky2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtA4PUaYRpNdYTkuEI-hlngSmDfw5XmL31nuCwgXud9zHymwFLTJtOs0sZkpA4KlnItMFhVpcVuegFCH0J3E_DI4RjnKHsOS7TGssl3qNuYMlAbGbDleyQELKWvE0h1ewla9SWHpPUQkEL/s1600/jerky2.jpg" height="240" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Next day, set your dehydrator to HIGH or about 68C. Form little patties and flatten them to no more than 1 com thick.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You can see in the picture that they are on a solid insert at this stage.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCLwUk67PbnRkEdsloYk2CxC4p_EXy03WNKIeHSxjXDfdQrAj-hffE8rkpWSsCaMvHuZnSYFzLc85YFfumue9PZxgZstoPeWBz4XsYu1hUugtJmz3MNLj_r-7h_9irCcw_kpcN-gySb8c/s1600/jerky3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVCLwUk67PbnRkEdsloYk2CxC4p_EXy03WNKIeHSxjXDfdQrAj-hffE8rkpWSsCaMvHuZnSYFzLc85YFfumue9PZxgZstoPeWBz4XsYu1hUugtJmz3MNLj_r-7h_9irCcw_kpcN-gySb8c/s1600/jerky3.jpg" height="255" width="320" /></span></a><span style="font-family: Georgia, Times New Roman, serif;">Dehydrate for about 3-4 hours. By that stage, they should be firm enough to take them off the solid insert and place them (the other way up) on the mesh tray, to allow better air flow and drying.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After a total of 6-8 hours, they will be dry on the outside, but still moist on the inside. If you will be keeping them in the fridge and eating them within a few days, you can stop there. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXbhdBhDX2x-IcHivGSFneiQ6H9b9kYihQxsrEPTYxDe0dcS4JHfEQmdduMbGFJhDMFWCv2pGNIL9-SCERWBM0Ghch0ALL7nsXvgtUJcfw9LuDj6b0C6GQ4EUitSczix9MtGDX83WCvrV/s1600/jerky&butter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a><span style="font-family: Georgia, Times New Roman, serif;">But if you want to keep them longer, you need to keep them going until they are crisp and dry all the way through, up to 24 hours.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">These make a perfect Paleo, GAPS or low carb snack that is a bit better balanced than pure meat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXbhdBhDX2x-IcHivGSFneiQ6H9b9kYihQxsrEPTYxDe0dcS4JHfEQmdduMbGFJhDMFWCv2pGNIL9-SCERWBM0Ghch0ALL7nsXvgtUJcfw9LuDj6b0C6GQ4EUitSczix9MtGDX83WCvrV/s1600/jerky&butter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXbhdBhDX2x-IcHivGSFneiQ6H9b9kYihQxsrEPTYxDe0dcS4JHfEQmdduMbGFJhDMFWCv2pGNIL9-SCERWBM0Ghch0ALL7nsXvgtUJcfw9LuDj6b0C6GQ4EUitSczix9MtGDX83WCvrV/s1600/jerky&butter.jpg" height="187" width="200" /></a><span style="font-family: Georgia, Times New Roman, serif;">If you want some extra fat, use them as crackers and spread some butter on top! A slice of tomato or cucumber on top of that would be good too.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqiITc5MqHKwretQlFS7KSRKrtN505CSmtyS-CwuH-MSGcVqK4lHDHh6-Gay7FbYXbf6OqqHcYjgNe_DmdKOUcgEmrV4znnJSXtEIqWG7aCNH0nl4JTWrQ7VuQAK_ue4N59UuiH8LEEIRg/s1600/kefir1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqiITc5MqHKwretQlFS7KSRKrtN505CSmtyS-CwuH-MSGcVqK4lHDHh6-Gay7FbYXbf6OqqHcYjgNe_DmdKOUcgEmrV4znnJSXtEIqWG7aCNH0nl4JTWrQ7VuQAK_ue4N59UuiH8LEEIRg/s320/kefir1.jpg" height="269" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">As well as posting reciptes on this blog, I also collect links to lots of great recipes from all over the place on my <a href="https://pinterest.com/dietnetrecipes/" target="_blank">Pinterest board</a>, including most of the recipes on this blog.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">But sometimes I come across something that I can't Pin, usually because there's no pinnable picture. Yesterday, I found a great page on <a href="http://www.culturesforhealth.com/safely-holding-starter-cultures-vacation/" target="_blank">how to store your ferment starters</a> when you go away, and now a</span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">fter blogging this page here , I can also share the link with my Pinterest followers.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-77280918737983161902012-12-13T14:13:00.000+13:002012-12-13T14:14:17.316+13:00Custard<span style="font-family: Georgia, Times New Roman, serif;">At our Wellington Xmas GAPS group meeting, I asked what foods people would miss at Xmas, and someone said that being dairy free, she missed custard. So here are three different custard recipes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The first one is RUSSIAN custard, from the <a href="http://www.frot.co.nz/nature/books.htm#gaps" target="_blank">GAPS book</a>. </span><span style="font-family: Georgia, 'Times New Roman', serif;">The Healthy Home Economist has the </span><a href="http://www.thehealthyhomeeconomist.com/russian-custard/" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">recipe HERE</a><span style="font-family: Georgia, 'Times New Roman', serif;">. </span><span style="font-family: Georgia, 'Times New Roman', serif;">This is a raw dish, made from just egg yolks and honey. It is usually used as a cream substitute on GAPS. But if you added a little vanilla, it would taste more like the custard we're used to. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The second is a MILK custard, but using honey instead of sugar. This is only GAPS friendly in the very last stages when you can have a little unfermented dairy, as long as it is raw.</span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup raw milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup raw cream</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 egg yolks</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">pinch Celtic sea salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbs honey</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">¾ tsp vanilla essence (or one vanilla bean)</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">This makes a hot, runny custard. Heat up the milk & cream to just short of boiling. Meanwhile, if you have a double boiler, beat the egg yolks and salt together in the top part. Otherwise, find a bowl that will sit on top of a pan of boiling water, and use that. Pour the hot milk & cream slowly into the egg yolks, whisking most of the time. Set on top of a pan of simmering water, and whisk till it thickens (about 10 mins). Take off the heat, whisk in the honey and vanilla essence and serve immediately with fruit crumble, pie, ice cream or fruit.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Variation 1: </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">If you are using a vanilla bean, scrape out the seeds and add them to the milk and cream in step 1.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjeax14o848zY0BwLHoAexyOEoPkrzrX7_dTjDf5_FzhJ7vTnwWrGLhi-MkedQlBcW7_4oQGQUAWEAebu2jYZIxYBsylTIYlAI51TW26jnGMgxHyWp1ajezXsWsYfbsxpW8-r4qwMLoEJ/s1600/banana-custard.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyjeax14o848zY0BwLHoAexyOEoPkrzrX7_dTjDf5_FzhJ7vTnwWrGLhi-MkedQlBcW7_4oQGQUAWEAebu2jYZIxYBsylTIYlAI51TW26jnGMgxHyWp1ajezXsWsYfbsxpW8-r4qwMLoEJ/s1600/banana-custard.jpg" /></a><span style="font-family: Georgia, Times New Roman, serif;">Variation 2: If you want a thick custard for something like a trifle topping:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Instead of putting the cream in with the milk, put into a small bowl and let it come to room temperature before starting the custard. Sprinkle <a href="http://www.frot.co.nz/nature/other_foods.htm#gelatin" target="_blank">1 Tbs gelatin</a> over the top of it, and carry on with the custard. After it has thickened, stir in the cream & gelatin and stir till the gelatin has dissolved. Let cool a little, pour onto the sponge & jelly layer of your trifle and refrigerate.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Variation 3: Thick custard with banana (the version pictured)</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">After taking off the heat and adding honey & vanilla, add one or two sliced banana, and stir. Cool a little, then refrigerate.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The third version is COCONUT custard.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is the same as the milk custard, except that you use 1 1/2 cups of coconut cream. Look for a brand with no preservatives & other additives.</span><br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-80205815734383009602012-12-06T14:55:00.000+13:002012-12-06T14:55:01.743+13:00Fruit Jelly and Fruit Mousse<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQPawk1ybl9uajeH13dvPpybAwZJavtEu_8wDktrVcgRLvGZgjE38eMjP8V9Uu7DKrIEljksabYjpRcHe1iafj_8Oc9Z2GZz6PIy3OOOpLAsS1ax_Uf_d3XOgflbkhpFBwPjTLArcS0GD/s1600/berry-mousse.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQPawk1ybl9uajeH13dvPpybAwZJavtEu_8wDktrVcgRLvGZgjE38eMjP8V9Uu7DKrIEljksabYjpRcHe1iafj_8Oc9Z2GZz6PIy3OOOpLAsS1ax_Uf_d3XOgflbkhpFBwPjTLArcS0GD/s1600/berry-mousse.jpg" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Another gelatin recipe we've been having quite a bit lately is real fruit jelly. To get a consistency more like commercial jelly, you can use fruit juice, but we've been using the whole fruit.</span><br />
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cups blueberries</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup black currants</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups room temp water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 Tbs gelatin</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla essence</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">small amount of natural sweetener of your choice</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">If your berries are frozen, get them out a couple of hours beforehand to defrost. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put the water in a medium sized pan and sprinkle the gelatin over the top. While it softens, zizz everything else together in a blender or food processor.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Gently heat the water and gelatin until the gelatin is completely dissolved. Add about half to the blender and zizz. Then add the rest and zizz well.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour into 4 or 5 dishes and put in the fridge to set. You can put it all in one bowl, but it;s then very tempting to just have another mouthful and another and so on!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mousse</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To convert the recipe to a mousse, replace the water with 1 cup raw milk or cream and 1/2 cup yoghurt or yoghurt cream. Sprinkle the gelatin on the milk or cream and add the yoghurt to the blender separately.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">You can make all sorts of different flavours of mousse or jelly just by changing the fruit around. Strawberry & banana is also nice.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The version in the photo is Berry Mousse with another layer on top of Yoghurt mixed with fermented cream and raspberries. And a little gelatin in that layer too.</span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-69513288945179430672012-12-05T18:16:00.001+13:002012-12-06T14:55:15.356+13:00Gummy Stars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXPkXn1PcJKF4hs3lugCMzuAuFH_O1VkX93Icvu3Xxs4QIq1VFBNukDFqde-KoCJ0AWUJZkpdJqLHARViLCZdv-nZ26K318bInzweQIhHRZLkGfD0oZ4YWQ0GIJR6KnS4n2mFdeLS937i/s1600/gummies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXPkXn1PcJKF4hs3lugCMzuAuFH_O1VkX93Icvu3Xxs4QIq1VFBNukDFqde-KoCJ0AWUJZkpdJqLHARViLCZdv-nZ26K318bInzweQIhHRZLkGfD0oZ4YWQ0GIJR6KnS4n2mFdeLS937i/s1600/gummies.jpg" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">This is a <a href="http://www.mommypotamus.com/homemade-gummy-stars/" target="_blank">Mommypotamus recipe</a>, which I found posted on the <a class="mrm groupsJumpTitle" href="https://www.facebook.com/groups/295519973891284/" id="groupsJumpTitle" style="max-width: 374px;">Auckland Mums: Super Nutrition for Babies and Beyond</a> facebook page.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I'm in the mode of thinking of Xmas recipes at the moment, and these would be a great recipe for GAPS kids who are ok on honey.</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup lemon (or lime) juice (about 3 large lemons)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 Tbs <a href="http://www.frot.co.nz/nature/other_foods.htm#gelatin" target="_blank">gelatin</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 Tbs honey</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mummypotamus added some natural food colouring, but I didn't and they still came out a nice colour.</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Put the lemon juice in a small pan and sprinkle the gelatin on top. When it's softened add the honey, and stir all together over a low heat till the gelatin is dissolved.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The first time, I just poured it into a glass dish, put in the fridge till set, then cut it up into squares. The second time I used some chocolate moulds. They went into the freezer for a while, then into the fridge. I used the pointy end of a sharp knife to prise a corner out, and then peeled each one out. This amount made about 24 gummies.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Now go and visit Mummypotamus and see all her other great recipes, including her <a href="http://www.mommypotamus.com/the-ultimate-guide-to-gaps-holiday-recipes/" target="_blank">guide to the Ultimate GAPS Xmas recipes</a>. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">She also has a fabulous looking book full of DIY <a href="http://www.mommypotamus.com/lp/order-diy-beauty-ebook/" target="_blank">organic beauty recipes</a>. Just what every GAPS household needs.</span></div>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-51411736473369993862012-12-05T17:45:00.000+13:002012-12-05T18:34:30.571+13:00Cod liver oil jellies<span style="font-family: Georgia, Times New Roman, serif;">Recently, I've been trying a few different ways to use <a href="http://www.frot.co.nz/nature/other_foods.htm#gelatin" target="_blank">gelatin</a>. First up was making cod liver oil jellies. The original recipe came to me from Nadine. Her kids used to love the Green Pastures gummy fish, so when they were discontinued, Nadine started making her own. I've tried a few different variations and most of them have worked fine. So first here's the method, then a few different combinations. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Put the water in a medium sized pan, then sprinkle the gelatin over the top. When it has softened, heat the water gently, stirring till the gelatin has dissolved. Take off the heat and add the honey and coconut oil, stirring till dissolved. If you are adding an extra flavourings, add them at this stage. When the mix has cooled down to body temperature, whisk in the cod liver oil. Pour into a tray lined with baking paper, and put into the fridge. When it's set, cut into 24 pieces. Each is equivalent to about 1 tsp cod liver oil, a std adult dose. Cut smaller for kids.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Nadine's original - Jaffa</span><br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/other_foods.htm#gelatin" target="_blank">gelatin</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">12 Tbs honey</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 tsp <a href="http://www.frot.co.nz/nature/coconut.htm#oil" target="_blank">coconut oil</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/clo.htm#CLOliq" target="_blank">orange fermented Cod liver oil</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/clo.htm#royal" target="_blank">chocolate Royal</a></span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Chocolate cinnamon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Replace the orange with cinnamon, and can also add an extra tsp of <a href="http://www.frot.co.nz/nature/other_foods.htm#cocoa" target="_blank">raw cacao powder</a>. As there is stevia in the cinnamon, the honey can be reduced a little too.</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Skate Jaffa</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/other_foods.htm#gelatin" target="_blank">gelatin</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">12 Tbs honey (or replace some with <a href="http://www.frot.co.nz/nature/other_foods.htm#stevia" target="_blank">stevia</a>)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 tsp <a href="http://www.frot.co.nz/nature/coconut.htm#oil" target="_blank">coconut oil</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 heaped Tbs <a href="http://www.frot.co.nz/nature/other_foods.htm#cocoa" target="_blank">cacao</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">8 Tbs <a href="http://www.frot.co.nz/nature/clo.htm#SLOliq" target="_blank">spicy orange fermented Skate liver oil</a></span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Choc Orange Cinnamon (makes 30 pieces)</span></div>
</div>
<div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/other_foods.htm#gelatin" target="_blank">gelatin</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">12 Tbs honey (or replace some with <a href="http://www.frot.co.nz/nature/other_foods.htm#stevia" target="_blank">stevia</a>)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/coconut.htm#oil" target="_blank">coconut oil</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 heaped Tbs <a href="http://www.frot.co.nz/nature/other_foods.htm#cocoa" target="_blank">cacao</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">6 Tbs <a href="http://www.frot.co.nz/nature/clo.htm#CLOliq" target="_blank">cinnamon fermented Cod liver oil</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/clo.htm#SLOliq" target="_blank">spicy orange fermented Skate liver oil</a></span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Anyway, you get the picture. You can mix things around a bit and they all pretty much work. You get the goodness of the gelatin and an easier way to take your cod liver oil. Skate liver oil has a lot of the same properties as the butter oil, so using either Royal or skate will complement the Cod nicely.</span></div>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">There was one combination that DIDN'T work as it separated into two layers:</span></div>
<div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup lemon juice and 2/3 cup water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/other_foods.htm#gelatin" target="_blank">gelatin</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 Tbs <a href="http://www.frot.co.nz/nature/coconut.htm#coconut_ghee" target="_blank">coconut ghee</a> or maybe <a href="http://www.frot.co.nz/nature/coconut.htm#oil" target="_blank">oil</a> would have worked better</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">100ml honey</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">30 drops <a href="http://www.frot.co.nz/nature/other_foods.htm#stevia" target="_blank">stevia</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">5 Tbs <a href="http://www.frot.co.nz/nature/clo.htm#CLOliq" target="_blank">orange fermented Cod liver oil</a></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">5 Tbs <a href="http://www.frot.co.nz/nature/clo.htm#SLOliq" target="_blank">spicy orange fermented Skate liver oil</a></span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">But I put it all in the mini food processor and zizzed it up and now we have a jar of citrus cod/skate gel. So that's all good too.</span></div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-65913536476199567412012-01-14T20:49:00.000+13:002014-12-18T00:34:53.461+13:00Carrot Pulp Bread<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">We've been juicing a bit recently and thinking about whether we could use the pulp for other recipes. One thing we've been doing is soaking ground chia and flax seeds, mixing them with the pulp, along with some Himalayan or celtic sea salt, then drying them in the dehydrator to make crispy crackers. Note that these are only suitable in later stages of GAPS.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdXPuNY3lLlobHG9unHx8lqo0V2HFW6KKylBVxSWxuERRQtfOP0QrDBndy-Lq3tBuTyzIiyU7N8IqT-l4aWWq-qt7fWGxQaFc898AtdZ3uWaxFUZKTznxUFbZwFOC0N8wECNjqz5oUPRE/s1600/carrot_bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdXPuNY3lLlobHG9unHx8lqo0V2HFW6KKylBVxSWxuERRQtfOP0QrDBndy-Lq3tBuTyzIiyU7N8IqT-l4aWWq-qt7fWGxQaFc898AtdZ3uWaxFUZKTznxUFbZwFOC0N8wECNjqz5oUPRE/s320/carrot_bread.jpg" height="176" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">Then I went looking for GAPS friendly bread recipes and found <a href="http://milkforthemorningcake.blogspot.com/2008/05/residue-thats-good-for-you-carrot-pulp.html" target="_blank">this recipe</a>. I was looking for a more savoury recipe, so made a few tweaks. I also made a bigger version. Here's how it ended up.</span><br />
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<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal"><span lang="EN-AU"><span style="font-family: Georgia, 'Times New Roman', serif;">6 largish eggs</span></span></li>
<li class="MsoNormal"><span lang="EN-AU"><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp celtic sea salt</span></span></li>
<li class="MsoNormal"><span lang="EN-AU"><span style="font-family: Georgia, 'Times New Roman', serif;">3oz / 85gm melted butter (or mix of butter & coconut oil)</span></span></li>
<li class="MsoNormal"><span lang="EN-AU"><span style="font-family: Georgia, 'Times New Roman', serif;">12oz / 350gm / 2 tight packed cups carrot pulp left over from juicing (usually a little beetroot too)</span></span></li>
<li class="MsoNormal"><span lang="EN-AU"><span style="font-family: Georgia, 'Times New Roman', serif;">1.5 tsp bicarbonate of soda</span></span></li>
<li class="MsoNormal"><span lang="EN-AU"><span style="font-family: Georgia, 'Times New Roman', serif;">9oz / 255gm / just under 3 cups ground almonds (or ground cashews, hazels or sunflower seeds or coconut flour)</span></span></li>
<li class="MsoNormal"><span lang="EN-AU"><span style="font-family: Georgia, 'Times New Roman', serif;">1.5 Tbs cider vinegar</span></span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-AU"><o:p>T</o:p></span>urn on the oven to 175C and line a loaf tin with baking paper. Then just throw it all in the food processor, starting with the eggs and salt. Once they’re well beaten, add the other things in the order of the list, beating well after each addition. Once the baking soda and cider vinegar are in there, get it in the oven as quickly as possible as they will be working their rising magic. Bake for 50 to 60 mins on 175C. </span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">The first 2-3 times, I used ground almonds. Then last time I used raw cashews instead and that was quite different. The photo is the cashew version. Both versions were delicious.</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, 'Times New Roman', serif;">Notes: I started off putting the tray of water in the bottom, but last time I didn't and I couldn’t tell the difference. I haven’t needed to let it sit in the tin for 10 mins either.</span></div>
<div class="MsoNormal">
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-6524218580334550012011-01-15T19:52:00.000+13:002011-01-15T19:52:41.473+13:00Baked Oatmeal<div style="font-family: Georgia,"Times New Roman",serif;">I just happened upon this recipe for <a href="http://nourishedkitchen.com/baked-oatmeal/">baked oatmeal</a> today, which sounds like a fabulous change from porridge for breakfast. I love that it can be made ahead of time, easing up time constraints in the morning.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">It's no good for people who are GAPS or GF, but if you're fairly healthy and following a basic WAPF diet, it should be great!</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-66281331432762178542010-12-15T20:14:00.000+13:002010-12-15T20:14:06.633+13:00Christmas Morning Almond Muffins<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I tried another version of the </span><a href="http://dietnet-recipes.blogspot.com/2010/12/christmas-morning-muffins.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Xmas morning muffins</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, this time with almond flour, for those who can't have coconut. The texture was quite different, but still very good.</span><br />
<br />
<div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups ground almonds</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon cinnamon or mixed spice</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon ground nutmeg</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8 Tbs (100gm, 4oz) butter or coconut oil, melted</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 Tbs honey</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 Tbs juice from an orange</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grated zest of the orange</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ teaspoon celtic sea salt</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup frozen cranberries</span></li>
</ul><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Line a 12 muffin pan with patty pans. In a large bowl, combine almond flour, baking soda and spices. Stir in cranberries. Blend together eggs, butter or oil, orange juice, honey, salt and zest. Mix the two together. Pour batter into muffin pans. Bake at 350° for about 20 minutes. If the tops start to get too brown, cover with some brown paper or foil. Cool and serve.</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-58324099114294154852010-12-09T14:29:00.001+13:002010-12-09T14:29:43.385+13:00Twice Baked Pumpkin<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ya know, I've never been that fussed on pumpkin. I love butternut pumpkin in soup, but the usual big grey pumpkin leaves me cold. But there are 4 ways that I actually quite like it - which is good, cos it's such a handy GAPS vegetable.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The first is in bread or cake - I've already posted recipes for </span><a href="http://dietnet-recipes.blogspot.com/2009/10/cashew-bread.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cashew Bread</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and </span><a href="http://dietnet-recipes.blogspot.com/2010/04/coconut-almond-bread.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Coconut Almond bread</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, which both have pumpkin as an optional ingredient.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The other 3 are "Twice baked pumpkin".</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut your pumpkin into pieces, scrape out the seeds and place spaced out on a baking tray lined with baking paper. Bake for about an hour at 175C, till a knife goes through easily. Scrape the flesh away from the skin and put into a food processor with a little salt and some ghee. Process till smooth.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1. With feta (not GAPS friendly, or at least not till later stages):</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put 1/2 of the pumpkin into a baking dish. Sprinkle a generous layer of feta on top (1/2 to 1 block). Pour on the rest of the pumpkin. Grate some tasty cheddar cheese and mix with breadcrumbs or ground almonds. Sprinkle on top. Put back in the oven for about 15 minutes till the cheese is nicely browned.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2. With peanut butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A chance comment from a client about putting peanut butter into pumpkin pie lead to this variation. When you add the ghee and salt to the food processor, also add a couple of large spoonfuls of peanut butter - preferably either </span><a href="http://www.frot.co.nz/nature/other_foods.htm#pb"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Reilly's</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> or your own homemade. Zizz till smooth, pour into a baking dish and bake for about 15 mins. It's amazing the difference this makes to the taste.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3. Souffle.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This version comes from Emma on the GAPS Australasia Support Group. She makes it with butternut squash and calls it Pumpkin Pie. Her version is a sweetish breakfast dish. Make the peanut butter version above but also beat in 6 eggs that have been whisked up in a separate bowl. Bake for 15 minutes or so till firm and lightly browned. Serve as a vegetable side dish. Or for breakfast or dessert, top with shredded coconut, ground up nuts or berries.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Versions 2 or 3 can be part of our GAPS Xmas Feast.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-45597649322437810932010-12-09T13:37:00.001+13:002010-12-09T13:37:58.213+13:00Chilled GAPS soups<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">At this time of year, hot soups aren't as appealing as during winter. So I've been searching for chilled soups for our daily dose of GAPS stock. I'm especially looking for red and green soups that would be nice for Xmas Day. I haven't actually made any of these yet, but hopefully will get away from the computer for some recipe testing over the weekend.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Borscht:</span></b><br />
<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Make Dr Natasha's borscht recipe from the GAPS book. Let it go cold. Puree or keep it chunky - your choice. Chill. Serve with the recommended garnishes.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Or </span><a href="http://bonvivant.wordpress.com/2009/09/04/lets-lunch-chilled-borscht-soup/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">this recipe</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> looks good too. Omit the sugar from the soup recipe, and of course no potato to garnish. Use your own cultured cream or drained yoghurt.</span></li>
</ul><div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Gazpacho:</span></b></div><div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For </span><a href="http://www.cooks.com/rec/view/0,1948,156164-232207,00.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">this Tomato Soup recipe</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, omit the sugar. Note that cilantro = coriander, and consomme = stock</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This </span><a href="http://www.ifood.tv/recipe/cold-spiced-tomato-soup-0"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cold Spiced Tomato Soup</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> recipe doesn't need any adjustments - it's already GAPs friendly</span></li>
</ul><div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Green soups:</span></b></div><div><ul><li><a href="http://www.bigoven.com/recipe/163759/chilled-green-goddess-soup"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Green Goddess Soup</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> (avocado and spinach) - use meat or chicken stock instead of vegetable stock</span></li>
<li><a href="http://www.care2.com/greenliving/avocado-island-chilled-soup.html#"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Avocado Island</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> - replace the vegetable broth with chicken</span></li>
<li><a href="http://www.theworldwidegourmet.com/recipes/chilled-cucumber-and-green-apple-soup-with-cilantro/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chilled Cucumber and Green Apple Soup</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> with Cilantro - actually this doesn't have stock in it, but it does have olive oil. Green onions = spring onions.</span></li>
</ul><div><br />
</div></div><div><br />
</div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-58729160071821922502010-12-09T12:40:00.001+13:002010-12-09T12:41:42.197+13:00Spinach Roulade<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A spinach roulade is a classic dish that can be varied by using different fillings. The mozzarella and tomato version, which is good either hot or cold, comes from Rose Elliot’s Vegetarian Kitchen. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A couple of other variations have been included.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The red with green</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> looks very festive and this would make a nice Xmas entrée, side dish or to cater for a vegetarian family member.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Note that the recipe as it stands isn't suitable for GAPS as these cheeses are not GAPS friendly. You may be able to tolerate them later in the diet, or you could substitute harder cheeses. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The Roulade:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">450g (1 lb) fresh spinach or 175g (6oz) frozen</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">15g (1/3 oz) butter</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 eggs, separated</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and freshly ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">grated nutmeg</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 Tablespoons grated Parmesan cheese </span></li>
</ul><br />
<div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Set the oven to 200°C/400°F. L</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ine a 23 x 33 cm/9 x 13” Swiss roll tin with baking paper, extended a bit up the sides.</span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you're using fresh spinach, wash well in sinkfuls of cold water, then put it into a large saucepan & cook over a high heat for 7-10 minutes, or until it is very tender. Keep pushing it down into the pan with a fish slice as it cooks. Or, cook frozen spinach in a tiny amount of boiling water, just enough to prevent it from sticking to the pan; it takes the same length of time.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Drain the spinach into a colander and press it very well to extract as much water as possible. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put it into a food processor, along with the butter, egg yolks and the seasonings, and whizz it all at top speed to make a smooth, creamy-looking puree. </span></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Whisk the egg whites until they stand in stiff peaks, then gently add the spinach mixture and carefully fold into the egg whites, incorporating as well as you can without stirring too hard. </span></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tip into the tin, level the top gently and sprinkle it with 2 tablespoons of the Parmesan. </span></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake for 10-12 minutes, until the top is springy. </span></span><span class="Apple-style-span" style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">While the roulade is baking, prepare a piece of baking paper to turn it out on to, by sprinkling it with the rest of the Parmesan.</span></span> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>The Filling:</b><o:p></o:p></span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 x 150g/5 oz Mozzarella cheese, packed in water (OR 100g feta, OR 250g ricotta)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 medium tomatoes (OR a red capsicum)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3 - 4 sprigs of fresh basil (OR small bunch fresh parsley)</span></li>
</ul><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Drain the Mozzarella & slice thinly (or crumble the feta); cut the tomatoes into thin rounds (or capsicum into chunks) & chop the basil (or parsley).</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Putting it together</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Take the roulade out of the oven and turn it out on to the baking paper. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Peel the paper off the roulade, and add the filling:</span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cover with a layer of Mozzarella slices (or other cheeses) </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Then a layer of tomato rounds (or capsicum)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And finally chopped herbs and salt and pepper to taste.</span></li>
</ul><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll up the roulade, starting at one of the long ends. Serve immediately, or put on a plate, cover with foil & put it into the oven, at 160°C/325°F, for 15 minutes or so. </span></div><div class="MsoNormal"><o:p></o:p></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-72277777498676318622010-12-09T12:17:00.001+13:002010-12-09T12:18:04.134+13:00Mushroom Nut Roast<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A few years ago I went in search of a nut roast recipe, and was interested to find they were all so different. So I made up my own composite, picking all the tastiest sounding ingredients. And I was surprised how delicious it was. It keeps well in the fridge, and can also be frozen. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is a handy recipe if you have vegetarians in the family. For Xmas Day, they're festive made in star shaped tins, or mini loaf tins, and can be made in advance. At other times of the year, it's a satisfying any time snack for even a dedicated carnivore like myself.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you’ve only got a small food processor, or are only feeding 1 or 2 people, it might be easier to make a half mixture.</span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 Tbs each butter & extra virgin olive oil (or 2 Tbs olive oil)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 large onion, roughly chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 baby leek (optional), sliced and rinsed</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5 cloves garlic, crushed or chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 large mushrooms, finely chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups crispy cashews</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup crispy </span><st1:place w:st="on"><st1:country-region w:st="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">brazils</span></st1:country-region></st1:place></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup crispy walnuts</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup crispy almonds</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 small slices bread (starch free is fine, or you could omit it), roughly torn into chunks</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ tsp sea salt</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Your own favourite fresh or dried herbs</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg (can be left out, if you don’t tolerate eggs)</span></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a large food processor, grind together almonds, cashews, </span><st1:country-region w:st="on"><st1:place w:st="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">brazils</span></st1:place></st1:country-region><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> & walnuts until they’re the consistency of large breadcrumbs. Add the bread. Process again. Sauté onions, leeks and garlic in the oil and butter. Add mushrooms, and cook till softened. Add to the food processor along with seasonings, herbs and the egg. Process till smooth. Cook in a greased, lined ring tin, </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">for about 40 mins at 180C, </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">or in four individual tins for less time. </span></div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br />
</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-39493894321706450552010-12-09T09:52:00.001+13:002010-12-09T10:57:13.824+13:00Gingerbread Xmas Cookies<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Last Xmas I had a go at making gingerbread Xmas shapes, which turned out reasonably well. This year I was going to tweak my recipe, but discovered that another GAPS blogger has beaten me to it. So no need to reinvent the wheel. If gingerbread is something that appeals to your Xmas spirit, I'll just send you over to </span><a href="http://thinkingoutsidebox.wordpress.com/2010/12/02/gaps-christmas-cookies/"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thinking Outside the Box</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Thanks yet again dansmumm.</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-34823865618665818702010-12-09T09:31:00.001+13:002010-12-09T09:32:57.291+13:00Marinated fish in coconut cream<div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: 15px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Usually I serve this in a bowl. But at the moment, my thoughts are on Xmas and I can just see a platter full of kebabs, with the white of the fish alternating with red and green veges. If Xmas Day is hot (but with it having dropped to 12C in Wellington today, who can be sure it will be?), fish kebabs would be a light and refreshing alternative to a roast. They could even be tossed on the BBQ for a minute on each side. Here's my regular recipe, plus thoughts on kebabs.</span></span></span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">½ cup lemon juice (3-5 lemons approx)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp sea salt</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">500g (1/2 lb) firm white fish (see note below for good types of fish)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">approx 100ml (1/2 cup) coconut cream</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">slice of red onion, chopped up finely</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">about ¼ telegraph cucumber, chopped up small</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">handful of cherry tomatoes, halved</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">mesclun or other lettucy type greens</span></li>
</ul><br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Start preparation 24 hours before you want to serve. Mix the lemon juice and the salt together in a medium sized bowl. Cut the fish into chunks that are roughly 2 cm (just under 1 inch) a side, and mix together well. Press the fish down, so that the juice covers it. If the lemon juice doesn’t cover the fish, add a little extra. Marinate in the fridge for 24 hours, stirring occasionally.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Drain the fish well, put into a clean bowl and stir in the coconut cream. I don’t measure it; I just slosh in enough so that the fish has a nice coating. Chop up the salad veges and stir them in. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The amounts given are approximate and will depend on your taste and how you are going to serve it. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If you are serving it as a main meal, you’ll want to add more vegetables than if it’s an entrée. You can vary the vegetables as well, eg by using spring onions or capsicum.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Kebabs</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Leave the fish to sit in the coconut cream for an hour or two. Then thread onto skewers, alternating pieces of fish with your choice of raw salad vegetables – e.g. cherry tomatoes, cucumber, red onion, capsicum, radish or baby turnips. Cold, cooked roast vegetables such as pumpkin could also be interesting.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Xmas kebabs</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the red veges: cherry tomatoes, capsicum or red onion</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For the green: cucumber (or zucchini if going on the barbie), celery, green capsicum</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>What fish should I use?</b><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Good fish to use: terakihi, kawahai (with the brown meat cut off), cod, mullet, halibut, skipjack or albacore tuna<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fish to avoid: Gurnard, bluefin or yellowfin tuna<o:p></o:p></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If in doubt, ask the fish seller for a recommendation</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-46903539723770358292010-12-09T08:47:00.005+13:002010-12-09T09:09:22.561+13:00Beetroot dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbjZoSwlaUvGpSU4jVUv5x1wRpzQgBb9SamtYQXSMK06Syh5RED08lLMMMxF8mVEH2clApS5hV0p6VzbgwqVLFLDdsFE4H11mLejwuBip2w8D5dTRVOz46Q1w-9Cew7tTcjp06a-RdbqX/s1600/beetroot-dip.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbjZoSwlaUvGpSU4jVUv5x1wRpzQgBb9SamtYQXSMK06Syh5RED08lLMMMxF8mVEH2clApS5hV0p6VzbgwqVLFLDdsFE4H11mLejwuBip2w8D5dTRVOz46Q1w-9Cew7tTcjp06a-RdbqX/s320/beetroot-dip.jpg" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love baby beetroot, and we got some picked fresh from my sister's garden last week. I turned them into a beetroot dip which we served with fish for dinner.</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Baby beetroot (5 of them made a dip that served 2 of us for 2 dinners)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cultured cream, homemade yoghurt or yoghurt "cheese" (ie after dripping out the whey). For a dairy free option, <a href="http://dietnet-recipes.blogspot.com/2010/05/mayonnaise.html">homemade mayo</a> would probably work fine.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A little himalayan or celtic sea salt</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">You can add extra flavourings, though I didn't this time. Some possibilities (choose one only!):</span></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Horseradish cream is a classic addition (check for non-GAPS ingredients)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've used PureWasabi by Coppersfolly as a horseradish substitute before</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lemon juice, ground cumin, ground coriander seed, crushed garlic</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Or just the lemon juice and cumin</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Trim the beetroot, leaving about a 1cm of stalk and tail. Wash well, but leave the skins on. Put into a pan and cover with cold water and a little sea salt. Simmer till they can be pierced with a skewer, approx 45-60 minutes, depending on size. Drain off the water and cover them with cold water, till they're cold enough to handle. Slice off the two ends, and you'll be able to slip the skins right off.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put into food processor with a couple of tablespoons of the sour cream or yoghurt, and zizz. Add more sour cream till it comes to a good consistency, and seasonings to taste. (Sorry, I didn't measure anything). I didn't even take a photo, the one above is pinched from another site. But it's there so you can get a rough idea of what the colour and consistency will look like.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This would make a lovely Xmas dinner starter, with a bowl of guacamole and maybe a third bowl of </span><a href="http://dietnet-recipes.blogspot.com/2009/12/chicken-liver-pate.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">chicken liver pate</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Make some biscotti from starch free bread, or cut up some vege sticks or chunks to go with it</span>.</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-87659538328949249042010-12-09T08:05:00.003+13:002010-12-09T09:09:57.197+13:00Dukkah<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXGHjvdMil70yuu66Kpg9Wpsmz5N9clqO610v2Phk-8ILt4kIjCQ4Buh7F0s2YEEbwXDTskgrHShddRphCh3lG1vxNc0qoAuroPQjD1u1toNmGEgpDnZR964gBHW-fncS3pFZBwExG1pd/s1600/dukkah.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXGHjvdMil70yuu66Kpg9Wpsmz5N9clqO610v2Phk-8ILt4kIjCQ4Buh7F0s2YEEbwXDTskgrHShddRphCh3lG1vxNc0qoAuroPQjD1u1toNmGEgpDnZR964gBHW-fncS3pFZBwExG1pd/s320/dukkah.jpg" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ok, this probably isn't an authentic dukkah recipe. I didn't even look on the net to see what usually goes into it. I just grabbed a few things I had in the cupboard. I think these were the quantities:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">About a cup or so of nuts: tamari roasted almonds and cashews, pistachios</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">About a tsp ground cumin seed</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">About a tsp of curry powder</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Zizz in mini food processor till it resembles bread crumbs. Keep in a jar in the cupboard, and use to spice up your sauerkraut salad.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">To make it fully GAPs or WAPF, it would be better to use your own </span><a href="http://editor.nourishedmagazine.com.au/articles/crispy-nuts"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">"crispy" nuts</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. You might then need to add a little sea salt.</span></div><div><br />
</div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-8449804334605166642010-12-09T07:48:00.004+13:002010-12-09T08:55:27.501+13:00Sauerkraut Salad<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Some people love </span><a href="http://dietnet-recipes.blogspot.com/2009/10/sauerkraut.html"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sauerkraut</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. And some people just don't like it at all, but know it's good for them. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When you're first introducing a tiny bit of kraut into your diet, you can usually hide it in something, but once you're up to 2-3 tablespoons, it's harder to hide. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">One way you can make it more interesting is to vary what goes into your sauerkraut - carrots, red cabbage instead of green, some beetroot.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We've recently been enjoying sauerkraut salad. This would be good if you're still easing into GAPS, or later on, when you're digesting raw vegetables well. It's not suitable for the early stages of GAPS Intro.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_0fpdzKEx1THZ139G6qvnhcHcb1XfPMzg2rDYG3V2iv9C5V0QN53e3vpmWzg61xBza5I3paVT9Zb-BRy57ocb3TAW3jf47KW0tXffsUhj_D4Cc3UZQsDr5TgXEcSMgAOdKFnh4Dxvoa-/s1600/sauerkraut-salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_0fpdzKEx1THZ139G6qvnhcHcb1XfPMzg2rDYG3V2iv9C5V0QN53e3vpmWzg61xBza5I3paVT9Zb-BRy57ocb3TAW3jf47KW0tXffsUhj_D4Cc3UZQsDr5TgXEcSMgAOdKFnh4Dxvoa-/s320/sauerkraut-salad.jpg" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This is enough for two people:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">About 4-5 Tbs sauerkraut</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A carrot</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Or an apple</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Or 1/2 a beetroot</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A little red onion, finely chopped (optional, if you can digest it)</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1-2 Tbs extra virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1-2 Tbs chopped nuts and seeds or <a href="http://dietnet-recipes.blogspot.com/2010/12/dukkah.html">homemade dukkah</a></span></li>
</ul><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grate the carrot, apple and/or beetroot. Or roughly chop them, then zizz in a mini food processor till in small chunks. Mix everything except the nuts and seeds together, then stir those through.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This particular salad looks very carroty, as the original sauerkraut also had carrot in it.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For Xmas, I'd use zizzed beetroot and apple, and some chunkier pieces of almond. Maybe serve it on a lettuce leaf such as baby cos.</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-10788908872826109682010-12-08T20:02:00.000+13:002010-12-08T20:02:01.356+13:00Dr Fife's magic oil<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">There is a drawback of cooking with coconut flour that you've probably all noticed - things stick to the tin like crazy! When possible (eg when making a loaf) I use baking paper to line the trays.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">But for muffins, it's more difficult. Pattie pans don't work. One possibility is to cut a square of baking paper and slide it into the muffin trays.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Or you can use Dr Fife's magic oil. He talks about it in his book "Cooking with coconut flour". He doesn't ship it to NZ, but did share the secret with me - it's </span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">a combination of coconut oil and lecithin. He didn't tell me the ratios, but after some trials, this is what I came up with.</span></span><br />
<br />
<div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt; text-indent: -18.0pt;"></div><ul><li><i><span lang="EN-AU"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Measure ½ cup (3.5 oz, 100g) coconut oil in the jar you want to store it in. </span></span></span></i></li>
<li><i><span lang="EN-AU"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Put into a bowl of hot water till melted. </span></span></span></i></li>
<li><i><span lang="EN-AU"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir in 1 tsp of liquid lecithin.</span></span></span></i></li>
</ul><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Keeps fine in the cupboard for ages.</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-19992825472823313352010-12-08T13:56:00.006+13:002010-12-15T20:34:17.719+13:00Christmas Morning Muffins<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I love Nigella Lawson's recipes, even though most of them are full of white flour and sugar and other things we don't want to have on a WAPF diet, let alone GAPS! I love her passion for food and her ideas. This morning her recipe for </span><a href="http://www.nigella.com/recipes/view/CHRISTMAS-MORNING-MUFFINS-5239"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Xmas Morning Muffins</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> arrived in my Inbox, and I could immediately see how to make them GAPSy. My recipe is a variation of <a href="http://www.frot.co.nz/nature/books.htm#fife">Bruce Fife</a>'s Honey Blueberry Coconut Flour muffins.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For those who can't have coconut, see the <a href="http://dietnet-recipes.blogspot.com/2010/12/christmas-morning-almond-muffins.html">almond flour versio</a>n I tried later in the week.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvKOFsj4wB5psrv3QNoYe8AHdCdPlu-9XvVONKYjVHL3y4Lg8BVXjBqD2koPsHvHcely8YoNXkOCScqNu5ONGUE3obWVa7iCFF9cAxQE_XtizsN7d1DwWcHFWVp6MDyJ771jAJYpa5HkH/s1600/xmas-muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvKOFsj4wB5psrv3QNoYe8AHdCdPlu-9XvVONKYjVHL3y4Lg8BVXjBqD2koPsHvHcely8YoNXkOCScqNu5ONGUE3obWVa7iCFF9cAxQE_XtizsN7d1DwWcHFWVp6MDyJ771jAJYpa5HkH/s320/xmas-muffins.jpg" width="320" /></a></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup sifted coconut flour</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 teaspoon cinnamon or mixed spice</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/4 teaspoon ground nutmeg</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 Tbs (50gm, 2oz) butter or coconut oil, melted</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 Tbs honey</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4 Tbs juice from an orange</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grated zest of the orange</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/2 teaspoon fine sea salt</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup frozen cranberries</span></li>
</ul><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grease a 12 pan muffin tray with <a href="http://dietnet-recipes.blogspot.com/2010/12/dr-fifes-magic-oil.html">Dr Fife's magic oi</a>l, or line with baking paper. Sift the coconut flour, baking soda and spices into a bowl and mix thoroughly. Blend together eggs, butter or oil, orange juice, honey, salt and zest. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix the two together until there are no lumps. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Stir in cranberries. Pour batter into muffin pans. Bake at 400 degrees F (205C) for about 16-18 minutes. Makes 12. (If you want to make less bigger muffins, adjust cooking time accordingly.)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Note that there is a small amount of baking soda, which is technically not GAPS legal. For most people, that small amount shouldn't cause a problem, and I think the texture would really suffer if you left it out. Use your own judgement, or talk to your GAPS practitioner about it.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For my first trial, I used just the mixed spice (in place of the original cinnamon and nutmeg). Ian thought it was spicy enough, but I didn't, so next time I'll add the 1/4 tsp nutmeg as well.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">They came out a nice consistency, both warm and cold, and didn't need a spread. But they would be extra good with ghee, sour cream, or yoghurt cheese. Or maybe even sour cream or yoghurt cheese mixed with some lemon juice and honey.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Next day PS: We just had one each out of the fridge for morning tea. Ian had his plain and I cut mine open and spread with <a href="http://www.frot.co.nz/nature/coconut.htm#coconut_ghee">coconut ghee</a>. Both ways were great.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-88443185370719146852010-12-04T19:51:00.004+13:002010-12-04T19:57:22.774+13:00Cranberry Sauce<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Turns roast </b></span></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>turkey, </b></span></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>chicken or duck into a Christmas treat.</b></span></span></b></span></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><b><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-weight: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></span></b></span></b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>This is an easy sauce, made from the recipe on the frozen cranberry bag, but using natural sweeteners instead of sugar.</b></span><br />
<div class="MsoNormal" style="margin-left: 18.0pt; mso-list: l0 level1 lfo1; tab-stops: list 18.0pt; text-indent: -18.0pt;"></div><ul><li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>1 cup frozen cranberries</b></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>1 tart apple, peeled and grated</b></span></li>
<li><span lang="EN-NZ"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b> </b></span></span></span><span lang="EN-NZ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Juice of one orange</b></span></span></li>
<li><span lang="EN-NZ"><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b> </b></span></span></span><span lang="EN-NZ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Zest of half the orange</b></span></span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span lang="EN-NZ"></span>a bit under 1 cup rapadura, shakkar or muscavado sugar</b></span></li>
</ul><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Simmer berries, juice, zest and sugar together till sugar melts and glazes the berries, and berries are hot. Add grated apple. Simmer lightly for 5 minutes. Put into blender and pulse blend until berries are broken up but still chunky. Serve at once. Or make ahead of time, store in the fridge or freezer till needed, and reheat. It's also good cold.</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Use the leftover turkey and leftover sauce to make a yummy meatloaf.</b></span><br />
<div class="MsoNormal"><span lang="EN-NZ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></span></div><div class="MsoNormal"><span lang="EN-NZ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-size: large;">GAPS friendly version</span></b></span></span></div><div class="MsoNormal"><span lang="EN-NZ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></span></div><div class="MsoNormal"><span lang="EN-NZ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>Replace the sugar with 1/2 cup honey. After pulsing, taste and add more honey if needed.</b></span></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-33612750055150900092010-12-04T18:28:00.003+13:002010-12-04T19:41:52.482+13:00White Christmas slice<div style="font-family: Georgia,"Times New Roman",serif;"><b>We recently discovered dried strawberries. Not the sugar coated, preservative laden things you might have seen in the supermarket, but ones where strawberries are the only ingredients. I found them in Hardy's Health food shop. They're so sweet, it's hard to believe there's no added sugar. Anyway, I got thinking about how they would be a good substitute for glaced cherries in some Christmas recipes, and had a hazy memory of something called White Chrismas.</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98kThebUbK_0N1y1qvdnnMtN1EmUxK6pFQVBbS70KST-ru6944_KOX1jSkYI8mONwkgMpw-7YcsmgeQCBcK9E-tmsIYAkd9mHDE8H9iXv_MoTunP-Tg-8EHvKEwbnq_G7hCI4ERcIupE5/s1600/whitexmas1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98kThebUbK_0N1y1qvdnnMtN1EmUxK6pFQVBbS70KST-ru6944_KOX1jSkYI8mONwkgMpw-7YcsmgeQCBcK9E-tmsIYAkd9mHDE8H9iXv_MoTunP-Tg-8EHvKEwbnq_G7hCI4ERcIupE5/s320/whitexmas1.jpg" width="320" /></a><b>When I googled it, it turned out to be a rice bubble slice with glace cherries, Kremelta, and dessicated coconut and of course lots of icing sugar. So today I've been playing with versions of creamed coconut slice, and here's what we've got so far.</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJWP9lcf05aADclz7RZKSkaVVDSom9pRTTFKgFk-ZkrtufhHRFvDQPk2tn4qi4n1IF0B1D7-9VRycRniKkO8zjVNUKK82aT5c1Ypclf2-ipNZPZmq0bwTGwRs6B9bum4qnwEWCeI2gq6j/s1600/whitexmas2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJWP9lcf05aADclz7RZKSkaVVDSom9pRTTFKgFk-ZkrtufhHRFvDQPk2tn4qi4n1IF0B1D7-9VRycRniKkO8zjVNUKK82aT5c1Ypclf2-ipNZPZmq0bwTGwRs6B9bum4qnwEWCeI2gq6j/s320/whitexmas2.jpg" width="320" /></a><b>Version 1 used creamed coconut, coconut oil, vanilla essence, dried strawberries and sultanas. I didn't add extra sweetener. It tasted ok, but nothing special, just an everyday slice. For version 2, I used cocoa butter instead of the coconut oil. I added some mixed spice, and replaced some of the strawberries with dried pawpaw (cos I didn't have enough strawberries). It was much more Christmassy.</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>If you wanted extra sweetness, you could add a little honey. If you wanted some rice bubble like crunch, you could add some chopped nuts.</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>So here's the final recipe - well, as final as these things get. I'll probably tweak it again next time I make it. But we've got a lot of slice to eat before the next trial!</b></div><ul style="font-family: Georgia,"Times New Roman",serif;"><li><b>250ml (1/2 jar) creamed coconut</b></li>
<li><b>50g coconut oil -OR- cocoa (cacao) butter</b></li>
<li><b>1 tsp vanilla essence</b></li>
<li><b>1 tsp mixed spice</b></li>
<li><b>1-2 tsp honey (optional)</b> </li>
</ul><ul style="font-family: Georgia,"Times New Roman",serif;"><li><b>50g dried strawberries (or other red dried fruit of your choice)</b></li>
<li><b>50g apricots, pawpaw or pineapple</b></li>
<li><b>50g sultanas or raisins</b></li>
<li><b>50g almonds, cashews or macadamias (optional) </b></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><b>First, get your jar of creamed coconut softening in a bowl of hot water. (If you've got a jar already prepared, you won't need to do this). Next, line a plastic container that's about 15x20cm, or 12x25, or similar, with baking paper. Prepare your fruit: stir through the raisins and sultanas and remove any stalks; chop the rest into small pieces with kitchen scissors or a sharp knife. (note: choose fruits that are free of sweeteners and sulphites)</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>If you're using nuts, chop them up. (Best nuts for flavour, texture and digestibility are ones that have been made into <a href="http://editor.nourishedmagazine.com.au/articles/crispy-nuts">"crispy" nuts</a>, but raw or roasted unsalted will also do).</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>When the creamed coconut is soft enough to get out of the jar, scrape it all into a food processor and zizz till smooth. You might need to jab any big bits with a knife to break them up a bit more, and zizz again. When it's smooth, pour half back into the jar for another batch later on, or for adding to soups or stews.</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>If you're using cocoa butter, grate that and add. Or just spoon in the right amount of coconut oil. Add the other flavourings and zizz till it's all mixed together and smooth. Add the chopped fruit and nuts and pulse just enough to mix them in, but not mush them.</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Pour into the container and mix around a bit to make sure the fruit and nuts are evenly dsitributed. Refrigerate for an hour or so, till hard. Lift the baking paper and contents onto a chopping board, and use a large knife to cut into small pieces, 1-1.5 cm wide. Gather up the corners of the paper, and you'll be able to stuff the whole lot back into the container, put the lid on and back into the fridge.</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>If you want to make them look pretty, spoon the mixture into mini muffin patty pans that have been stuffed into mini muffin trays. Or use foil thingies that are designed for truffles.</b></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-26182343046229190962010-11-16T19:51:00.000+13:002014-12-18T00:39:57.874+13:00More GAPS festive ideas...<div style="font-family: Georgia,"Times New Roman",serif;">
<b>A quick post to pass on someone else's great ideas. I spotted them on Thinking Outside the Box blog and didn't want them to get lost. Thanks Dan's mum!</b></div>
<ul style="font-family: Georgia,"Times New Roman",serif;">
<li><b><a href="http://thinkingoutsidebox.wordpress.com/2010/05/01/gaps-maypole-cake/">GAPS maypole cake</a></b></li>
<li><b><a href="http://thinkingoutsidebox.wordpress.com/2010/10/26/a-simple-gaps-birthday-cake/">A simple GAPS birthday cake</a></b></li>
<li><b><a href="http://thinkingoutsidebox.wordpress.com/2010/11/05/a-childs-gaps-friendly-birthday-train-cake/">Train GAPS birthday cake</a></b></li>
<li> <b><a href="http://thinkingoutsidebox.wordpress.com/2010/11/07/gaps-friendly-birthday-party-food/">GAPS friendly birthday party food</a></b></li>
<li><b><a href="http://thinkingoutsidebox.wordpress.com/2010/10/31/halloween-butternut-squash-pumpkin-faces/">Halloween Pumpkin Faces</a></b></li>
<li><b><a href="http://thinkingoutsidebox.wordpress.com/2010/01/19/finally-my-first-attempt-at-gaps-mince-pies-gluten-free-dairy-free/">GAPS Xmas Mince pies</a></b></li>
<li><b><a href="http://thinkingoutsidebox.wordpress.com/2009/12/27/christmas-preparations-homemade-gaps-christmas-cake/">GAPS Xmas Cake</a></b></li>
<li><b><a href="http://thinkingoutsidebox.wordpress.com/2009/12/27/christmas-preparations-homemade-gaps-christmas-pudding/">GAPS Xmas Pudding</a></b></li>
<li><b><a href="http://thinkingoutsidebox.wordpress.com/2009/12/27/our-gaps-christmas-dinner/">GAPS Xmas dinner</a></b></li>
</ul>
<b><span style="font-family: Georgia,"Times New Roman",serif;">Click on the Festive category over on the right for a bunch of other GAPS festive ideas including <a href="http://dietnet-recipes.blogspot.com/2009/11/christmas-cake.html">boiled Xmas cake</a>, <a href="http://dietnet-recipes.blogspot.com/2010/03/easter-spicy-buns.html">Easter buns</a>, <a href="http://dietnet-recipes.blogspot.com/2010/03/chocolate-substitutes-for-special-diets.html">chocolate and fudge</a>, <a href="http://dietnet-recipes.blogspot.com/2009/12/childrens-party.html">party menus</a> and <a href="http://dietnet-recipes.blogspot.com/2009/12/christmas-menu.html">Xmas menu</a>.</span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2741087788687776293.post-20862214969377693542010-05-31T17:14:00.003+12:002010-12-09T09:08:45.269+13:00Mayonnaise<h2><i><span lang="EN-NZ" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">I was talking to somebody about homemade mayo the other day, and that reminded me what a good GAPS dressing it is, and a great way to incorporate your olive oil.</span></span></span></span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;"><span class="Apple-style-span" style="font-size: small;"> </span></span></h2><div class="MsoNormal"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix together in food processor till well blended :<o:p></o:p></span></span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 whole egg, at room temperature<o:p></o:p></span></span></li>
<li class="MsoNormal"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 egg yolk, at room temperature<o:p></o:p></span></span></li>
<li class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 ½ Tbs lemon juice</span></li>
<li class="MsoNormal"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper to taste<o:p></o:p></span></span></li>
<li class="MsoNormal"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 tsp </span><st1:city w:st="on"><st1:place w:st="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dijon</span></st1:place></st1:city><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> style mustard or 1/4 tsp dry mustard powder</span></span></li>
</ul><div class="MsoNormal"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With the motor running, add one drop at a time:<o:p></o:p></span></span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¾-1 cup extra virgin olive oil (preferably from NZ)<o:p></o:p></span></span></li>
</ul><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Once about a 1/3 of the oil has been added, you’ll be able to add the rest in a small stream. If it starts to get very thick before you add all the oil, you don’t need to use it all. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">It will keep in the fridge for about two weeks.</span></div><div class="MsoBodyText2"><br />
</div><div class="MsoNormal"><b><i><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Variations:<o:p></o:p></span></span></i></b></div><div class="MsoNormal"><br />
</div><div class="MsoBodyText2"><b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Garlic mayonnaise:</span></span></b></div><div class="MsoNormal"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add 1-2 cloves crushed garlic instead of the mustard</span><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></i></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-NZ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Curry mayonnaise:<o:p></o:p></span></span></b></div><div class="MsoBodyText2"><span lang="EN-NZ"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add 1 Tbs curry powder. Use this to make a chicken salad with cold diced chicken, organic green grapes, fresh bean sprouts and crispy cashews. Or add your favourite salad vegetables, and try out different crispy nuts, such as walnuts or slivered almonds.</span><o:p></o:p></span></div>Unknownnoreply@blogger.com