August 24th, 2010 | Bakery, GAPS/SCD, Gluten Free, Grain-Free, Recipes, Vegetarian, british, England, Europe, GAPS, gluten-free, grain-free, Holland, mushy pea, pea, pease porridge, pizza, recipe, SCD, traditional, UK
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
August 20th, 2010
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 comple ...
July 28th, 2010
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 t ...
