REAL food recipes
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This is a very old recipe. My sister shared it with me. The combination of the apples and vegetables and addition of the sour in the vinegar is delicious. It is easy and quick to make, and it’s particularly nice in the wintertime. If you store fresh foods, apples, onions and cabbage will be available, even in the dead of winter. Himmel und Erde means “Heaven and Earth.”
Wash, core and cut apples into chunks.
Peel and coarsely chop onions.
Cut cabbage into small chunks.
Melt the butter on medium-low heat in a cast iron skillet.
Add the prepared apples, onions and cabbage.
Saute, stirring often, until everything is almost tender.
Salt and pepper to taste.
Add the vinegar and oil and stir together gently.
This may be served as a side dish, but is also very nice over cooked brown rice with some Tamari.
Swiss Chard, and other leafy greens, have high levels of oxalates which can cause problems by forming stones in our body, especially in our kidneys. Since oxalates are water soluble, the blanching of leafy greens like swiss chard, spinach and beet greens is recommended before eating. I’ve tried to research whether dehydrating removes oxalates and have not found any evidence that it does. I would suspect that since only H2O is evaporated from the vegetable, the oxalates would be even more concentrated in the dried greens. Can a healthy person consume small amounts of high oxalic foods without problems? Probably.
Wash, drain and dry the swiss chard. Remove the center rib of the chard and cut the leaves into approximately 4″ pieces. Blanch in boiling water for a minute. Drain the chard and discard the water. Lay the leaves in a single layer on a parchment covered cookie sheet and place in oven which has been heated to 150 degrees. Check the progress every hour until the leaves are dry and crumble easily. When they are completely cool, store in an airtight container for use in soups and stews throughout the winter.
Ease your potato craving with this GAPS friendly breakfast favorite! It is smoky and savory all in one delicious bite! GAPS diet restrictions don’t allow you to have potatoes, though celery root (used in this recipe) is an amazing alternative. You might find that you like this better then original hash browns!
Since potatoes are usually a breakfast thing at my house, I wanted to create something unique with breakfast flavors. That is when I thought of celery root bacon hash browns! Celery root makes a good stable alternative to potatoes. When you are shredding the celery root, the smell will be strong, but don’t let that stop you from making these. When celery root is cooked, the texture, taste and smell resemble potatoes. The bacon really adds a nice flavor that helps cover up the “vegetable” taste of the celery root.
I designed the recipe so the celery root hash browns can be kept in the freezer for an easy breakfast. I pre-cooked them and then froze them into squares. So, when breakfast or lunch comes around, all you have to do is pop one out and put it on the stove or a baking sheet until golden brown!
Dice your bacon and add to the skillet.
Dice your onion and add to the same skillet.
Add the 4 TBS of fat to the skillet and brown everything together.
Wash the outside of your celery root.
Cut the skin off of the celery root. Save the skin for your chicken or vegetable stock!
Quarter the celery root to fit into your Cuisinart.
Use your Cuisinart (thick shredder side) to shred the celery root. You can also use a normal grater.
Add the celery root to the skillet and cook down for a few minutes.
Scoop the mixture out of the skillet and press down onto a baking sheet (I only used 1/2 of baking sheet. The flat sheet makes it easier to cut on than a baking pan).
Freeze for about 1 hour until hardened and cut it into squares.
Separate the squares with a knife or spatula.
Store in a container or plastic bag layered with parchment paper.
To Prepare:
Heat up a skillet. No extra fat needed!
Add your frozen hash brown and cook until golden brown.
or
Heat your oven to 400 degrees.
Place your hash browns on the baking sheet and cook for 15-20 minutes.
Eat!
This lovely medley of fresh vegetables is savory and satisfying. You may cook it just until the green beans are tender-crisp, or longer if you prefer.
In a cast iron or heavy-bottomed skillet, begin cooking the bacon over medium/low heat. Add the onion, pepper, squashes and cook, stirring, until the bacon is well done.
In a bowl, combine the sauteed mixture, the other vegetables and seasonings. Stir well.
Pour into a buttered casserole dish.
Top with grated cheese and then the bread crumbs.
Bake at 350 F for 20 minutes.
Check a piece of green bean to see if it is as tender as you like. If not, bake 10 minutes more and test again.
Lots of eggplant? Too many summer squash? Here is a quick and easy dish with a classic French twist. Slow cooked veggies with tomatoes, onions, and bell peppers makes a great side to any roasted meat or alone with a slice of crusty bread. Also, a great dish when you are on the go.
Place diced eggplant and zucchini in an colander and salt it. Let veggies drain for an hour. In a cast iron pan, saute bell pepper and onion. Place in a slow cooker. In same pan, saute egg plant and zucchini until golden brown. Place cooked veggies in slow cooker. Add crushed tomatoes, basil, thyme, and rosemary. Season with salt an pepper to taste. Cook for 6 hours. Serve with roast beef, lamb, or alone with a crusty loaf of bread.
This recipe makes a fun side dish that has wide appeal. I avoid using the store bought cooking sprays in the cans as they use cheap oils and added junk that I don’t want. Nor Pro makes a “Mr. Mister” that I use for my oil spraying needs. The oil aids in browning in this recipe, which gives a better appearance, texture and flavor. I make my own bread crumbs from bread failures (bricks) and keep them in the freezer so they are ready to use.
Combine sprouted flour (see my recipe for home sprouted flour), cheese, bread crumbs and seasonings. Coat each zucchini round in beaten egg, then in flour mixture, place on a baking sheet lined with parchment paper and sprayed with oil. Once laid out, spray the tops of each round with oil and bake for 18 minutes at 375 degrees. Serve with ranch dressing.
Kohlrabi (or German turnip) is actually of the cabbage family and is a good source of fiber, Vitamins C and B6, Copper, Manganese, Magnesium, and Phosphorus. It’s also gluten-free and GAPS and Paleo legal. We call these Baby Fries because they’re only a couple inches long.
Preheat oven to 450º. Peal & chop kohlrabi bulbs. Be sure to really peel them well or you will end up with tough fries.
If your oil is solid, melt it, then pour over fries and toss to coat. Lay the fries in a single layer on a baking sheet. Generously sprinkle seasoning over fries.
Bake for 20 minutes or until browned. Sprinkle with salt and pepper. Serve warm.
A grain-free version of a classic favorite! This is a really tasty dish that satisfies the craving for something hot and cheesy…cauliflower makes a great stand-in for pasta!
Steam cauliflower for 10-15 minutes until crisp-tender, and then drain well.
Melt butter in a saucepan, and then add arrowroot, salt, dry mustard, tarragon, and nutmeg, stirring until bubbly. Slowly whisk in milk, and let the mixture thicken.
Stir in cream cheese and cheese, then turn off heat and add sour cream. Mix with cauliflower, and then pour into a buttered 9×13 baking dish. Mix together almond meal with garlic powder, onion powder, and paprika, then sprinkle on top. Bake at 350 for 30-35 minutes, until browned and bubbly. Serve in bowls or with a slotted spoon, as there is lots of yummy cheese sauce in the bottom of the pan!
Adding a bit of healthy fat to vegetable dishes is very important so that the fat-soluble vitamins can be absorbed by the body. Here is a quick and simple way to cook Swiss Chard.
Carefully wash the Swiss chard and shake it over the sink to remove excess water.
Dice the green onion and mince the garlic
Lay the chard on a cutting board with the stalks lined up together. Slice the thick stalk portion into 1/2 inch slices.
Roll the leaves together and then slice them into 1/2 inch slices and then cut a few times in the other direction.
In a cast iron skillet, on low heat, melt together the olive oil and butter.
Add the onion and garlic. Saute’, stirring for 3 minutes.
Add the sliced stalks and saute’ for 3 more minutes.
Add the leaves and saute’ for 3 more minutes.
Salt and pepper to taste - generously!
A great side dish that goes well with any hearty meat dish. Use a mixture of red and green cabbage to brighten your plate.
Heat a cast iron skillet with oil or butter. Add cabbage to pan until cabbages start to wilt. Salt and pepper to taste. Add vingar and rapadura to dress cabbage. Toss in raisins and caraway, serve immediately.
Pairs excellently with German Sauerbraten and potato dumplings.
A mild side dish that goes well with almost any main (grass-fed, sustainable of course) meat dish. In fact, I thought about it as I was typing and I would suggest it goes well with ANY meat dish!
Cut up cabbage and bell pepper into strips and place in a pot large enough to accomodate the vegetables.
Coat in butter, add water, salt, pepper and herbs de province and turn to medium heat.
Cover and steam for 8 minutes or until cabbage is tender, stirring occasionally.
Add cubed cream cheese and stir in until creamy.
Delicious spinach stuffing on portobello mushrooms. Easy to make and tastes great!
Preheat oven to 400 degrees F.
Heat a large nonstick skillet over medium high heat.
Add half of oil and the garlic.
Season caps with salt and pepper, to taste, remaining olive oil, and balsamic vinegar.
Transfer caps to a cookie sheet sprayed with olive oil.
Add spinach to the skillet and let it wilt.
Cut artichoke hearts in half and add to the spinach.
Season veggies with salt, pepper and thyme.
Remove skillet from stove top and combine stuffing with grated cheese.
Top each mushroom with 1/4 of the filling.
Place cookie sheet with mushrooms in oven for 10 minutes.
Serve and enjoy!