This is a really simple recipe that makes a great side dish that will also help with digestion! Other vegetables like cucumbers, green beans, or cauliflower can easily be added or replace the broccoli.

Serves 3 to 4

• 1 head broccoli, cut into florets and steamed
• 1/2 c kimchi
• generous splash of extra virgin olive oil
• 1-2 teaspoons of apple cider vinegar or lime juice
• generous handful of sunflower seeds
• 1 or 2 heirloom tomatoes, sliced
• dash salt and pepper

Method: Steam the broccoli or other vegetable, remove from heat and toss with other ingredients, serve slightly warm. Great as a side dish for pizza or curry.

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Ever wondered what they ate in Europe before the potato? Pease porridge was one of the staples of the diet. Who doesn’t love a good pea soup with ham hock or sausage? Ever thought that mushy peas might make a fantastic pizza sauce? It does. We had a little pea soup left over from dinner last night so I thought I’d give it a shot. My pea soup was made with beef broth and lots of ginger, onions and garlic, and made a lovely bright green flavorful sauce.

This recipe also makes a great gluten and grain free thin crust pizza using almond flour, the recipe for the crust is from a fantastic cookbook I have just gotten: Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Crust:

• 2 t olive oil
• 2 c (220g) almond flour
• 2 eggs
• 1/2 c (115g) dry curd cheese
• 1/4 t salt

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We began the GAPS diet (or enhanced Specific Carbohydrate Diet) in February, so we have now been on it for more than six months. The difference is remarkable. I have sent in for another hair analysis so I can compare the result with the test I did last November. All of our conditions have not completely disappeared. We have had to do a fair amount of travelling earlier this year and it has been difficult to maintain full control over everything that goes into our mouth on those occasions, but on the whole we have done very well.

The hardest thing about this diet is that it makes it very difficult to socialize. We can’t really go out to eat, go over to peoples houses to eat or even out for a couple drinks. We have started to drink Bloody Mary’s on occasion, as they seem to be relatively harmless. Beer or wine or anything sweetened just does us in. Going out to restaurants is a real pain too as you can never really be sure what is in a dressing or soup or whatnot unless you really know the place you are eating at is dedicated to real food. It was surprisingly easy in LA to go out to eat, and I think the gluten-free fad has really taken off all of a sudden, so I think it will get easier as well, perhaps grain-free will catch on by default!

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Many years ago while doing a study abroad program in Morocco, we spent a lot of time eating the best bread and apricot jam I have ever had. We ate it for breakfast, lunch and even just for a snack.

This last week our local farmers market was chock full of tasty sun-ripened apricots. I bought a bunch and made a delicious apricot jam. Unfortunately, it rained non-stop and I was unable to finish it in the sun, but if you have the opportunity to do so, your jam will be better than you imagine. Apricots are full of vitamin A and potassium among other things. BC Apricots are amazing!

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Last night I decided to try an almond torte with cherries and cream. The BC cherries are fantastic and I get raw cream from our local herd-share fresh every week, in fact I have just gotten back from picking up my share.

The almonds probably come from California. I did find a online farm-stand that would ship me nuts from the farm in 30 lb boxes, but I haven’t gotten around to doing that yet. Most almonds are pasteurized these days, unfortunately. As usual my oven burnt the hell out of my tortes. As a result I use a lower temperature for a longer time that might normally be used for a torte, feel free to experiment with the temperature.

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The first time I made this recipe I was working in Burma (Myanmar) at a 5 star Renaissance International hotel. One of the long-time expatriates that frequented our catering services was an older, leathery-skinned alcoholic Swedish lady. She had somehow managed to get the Swedish ambassador to Thailand to come to a dinner party at her house when he was in town.

She insisted I follow a very particular recipe when making the marinated salmon which has a relatively higher ratio of sugar than many gravad lax recipes. The Swedish usually have this salmon on their smorgasbords and always serve it with this delicious mustard dip. I have altered the recipe slightly here to use honey instead of sugar for a GAPS and SCD friendly recipe.

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This soup is a staple in our diet. We have it at least once a week generally! Usually I make bone broth a couple times a week and as soon as the stock is ready I make up this carrot soup. It has gone through quite a few variations over time. The spices and types of meat that go into it can easily be varied and the soup remains just as delicious.

This recipe usually feeds 2 people for about two days. As you know, soup just gets better after sitting overnight in the fridge which lets all the flavors blend and mellow.

• 1-2 T lard or coconut oil
• 2 medium onions, sliced
• 6-10 cloves of garlic, pounded
• 1-2 inches of ginger, pounded
• 1c ground meat or diced sausage or bacon
• 1/2 t turmeric
• 1 T fenugreek (ground)
• 1 t cinnamon
• 1 T coriander (ground)
• 6 medium carrots, grated
• 6-8 c homemade stock or broth

Method: Saute the onions until they begin to caramelize. Add stock to deglaze the pan until the onions reach a lovely golden color. The pounded (I always use a mortar and pestle but many people like to use food processors or other gadgets) ginger and garlic can also be added in and caramelized but they should be added after the onions have cooked a bit, because they will burn more readily. Add in the meat when they have reached the point you desire. Add in the spices and saute briefly to help release their flavor and aroma.

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When I was a kid, my favorite recipe to make at Christmas were Swedish spritz cookies. I used to get up at dawn and pinch a few of them from the cookie jar to nibble in bed before anyone else was up. In those days I was using refined sugar and flour, but I think originally these cookies were made with blanched almond flour and honey. Made this way they taste like toffee or almond roca while at the same time being healthier!

• 1/2 c honey
• 1 c butter (softened)
• 1 egg
• 1 t almond essence (optional)
• 2 1/2 c almond flour
• 1/2 t salt
• 1/2 t baking soda

Method Beat together butter and honey, add beaten egg and almond essence (I like to substitute cardamom for the almond essence sometimes) and beat well. Add the almond flour (to blanch almonds just pour boiling water over your almonds, let sit a couple minutes, then rub the skins off with your hands and discard). I use a coffee grinder to process my almonds into flour which works very well. Add in the salt and baking soda and mix. Chill for about 20 minutes. Use a cookie press on a greased baking sheet or just spoon the mixture out about a couple inch apart from each other. Bake for about 10 minutes in a 250 degree F oven.

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Apple sauce! Everyone knows how to make it, I have found a way to do it with minimum processing and I love to add lots of spices to my apple sauce. This is great for Almond Pancakes or for Apple Sauce Souffle.

• 5 lb organic apples
• water to cover the bottom of the pan
• vanilla pod
• 1 inch ginger root, sliced
• 1 stick cinnamon bark
• 4-5 cloves, whole
• 4-5 cardamom pods, whole
• 4 black peppercorns
• 2 handfuls of pitted dates

Method: Cut the apples into quarters and core them. Add water to cover the bottom of the pan and the spices and vanilla pod. Allow to simmer covered until the apples are very soft (I let mine simmer on low for a few hours, the smell of apples cooking lowers blood pressure and smells fantastic). When the apples are nearly ready add the dates and cook until soft.

Let the apples cool and then peel the skin from the apples and remove all of the whole spices. Mash the apples with a potato masher or moulie. This combination of spices gives the apple sauce a chai flavor.

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This is a great recipe for folks who are gluten-free or who are on the GAPS or Specific Carbohydrate diet. Easy to make and tasty.

Serves 3

• 3-4 eggs separated
• 2 T fat (butter, lard, etc)
• 1 c almond flour
• 1/2 c apple sauce
• 1 t cinnamon
• 1/4 c kefir or yogurt (optional)
• 1 T honey (optional)
• 1/2 t salt

Method: Mix the egg yolks, fat, apple sauce, almond flour and cinnamon. I like to add a bit of yogurt or kefir and to pretend that it is a sourdough pancake, but that is optional. Just add a bit more apple sauce if the consistency is too thick. I use home-made apple sauce which has a lot of flavor and is quite sweet, so you can also add honey if you like a sweeter pancake.

Whip the egg whites up until they form stiff peaks. Fold them gently into the other mixture and fry by the spoonful on a hot griddle with lots of butter or lard. Serve them with home-made apple sauce and kefir or yogurt!

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