GAPS

Honey Mousse

Use the best raw honey and farm raised chicken eggs you can find and this simple recipe will blow your mind.

  • 1/2 c honey
  • 4 eggs

Method:
Separate the eggs. Mix the honey and egg yolks in a sauce pan and simmer over a low heat stirring constantly until this mixture thickens. Remove from heat and cool. Beat egg whites until stiff and fold into honey mixture. Pour into individual serving dishes and chill.

Sauteed Chicken Livers

Sauteed Chicken Livers

1 - 1½ lb chicken livers salt freshly ground pepper flour 4 T butter Method: Wash and dry livers well. Sprinkle lightly with salt, pepper and flour. Saute in butter until browned, 7-8 minutes. Serves 2-3 with rice. Cooking tip: Chicken livers should be pierced with the tip of ...

Preserved Lemons

Preserved Lemons

People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor. 6 lemons (thick skins) organic 6 T sea salt Juice of 3 lemons or more Method: Wash and scrub lemons. Cut each lemon in quarters but not right throu ...

Daikon Pickled Pink

Daikon Pickled Pink

A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices. 1 large daikon radish 1 small beet, raw, peeled and cut in slices 3-4 garlic cloves, cut into slices 1 T whey 2 ...

Cream Cheese and Whey

Cream Cheese and Whey

Makes about 1 cup cream cheese and 2 cups whey. This is incredibly easy. Simply take about 2 quarts or 1 litre yogurt. Put it into a strainer lined with cheesecloth or linen (I use a clean tea-towel) over a bowl. Wrap it up and let it sit for about 12-24 hours. Remove the cream cheese ...

Minty Raw Honey Sauce

Minty Raw Honey Sauce

Makes about 1 cup Use a small pot with a tight fitting lid. Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes) Stir in as much fresh chopped mint as it can take Method If you store whole mint leaves in the freezer, choppin ...

Honey-Butter Hard Sauce

Honey-Butter Hard Sauce

Makes about 1 cup 1/2 c butter 1/3 c honey lemon juice to taste Method: Cream the butter. Gradually beat in the honey. Add the lemon juice slowly and blend until smooth. Brandy-Honey Hard Sauce: Brandy can be added instead of lemon juice. But add it very slowly. Use more th ...

Cream Cheese-Honey Icing

Cream Cheese-Honey Icing

The use of raw honey and homemade cream cheese will make this icing the most health-full topping you could add to your cakes. The raw honey and cultured cream cheese will provide digestive enzymes to assist in digesting the cake's carbohydrates. Makes about 1 cup 1/3 c raw honey, softened ...

Raspberry-Walnut Vinagrette

Raspberry-Walnut Vinagrette

If you like Waldorf salad you will love this rich, creamy dressing. This is reminiscent of the delicious house dressing of Mudbrick Vineyard on Waiheke Island, New Zealand. makes about 2 cups 1T apple cider vinegar 1/2 c raspberries, frozen 1T dijon mustard 1 T honey 1 lemon's juice ...

Schmaltz and Grebenes

Schmaltz and Grebenes

The Rendering of Chicken or Goose Fat to Create Delicious Cracklings. A real old fashioned traditional recipe from Jewish Cookery by Leah W. Leonard Cut fatty fowl skin and other fat clusters into 1-inch cubes or strips Cover with cold water Cook in a heavy kettle or frying pan, covered ...