December 18, 2010 at 11:14 pm (Uncategorized) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Zesty Carrot Ginger Soup

It’s cold outside and that means we want something  spicy to warm our bellies.  Ginger is the way to go in the winter when everyone is ill. Ginger’s use as a remedy for digestive distress, colds and viruses dates back at least 5,000 years to ancient Chinese practitioners. In addiction to calming inflammation ginger is calming to the intestinal tract. This zesty spice may also defend against the growth of colorectal and other cancer cells! Eat you food and your medicine for dinner. Enjoy!


carrots (As many as you want)

onion (2-3 large)

2 Tlb of Chinese 5 spice powder (from Mountain Rose Herbs)

garlic (4 large cloves)

ginger root (about 2 inches, peeled and grated)

homemade chicken broth (2 quarts)

2 cups of homemade yogurt

 fish sauce to taste

sea salt (1/2 tsp or to taste)

2 Tlb of raw honey

small handful of chopped cilantro

freshly ground peppercorns

How To: Rinse and chop the carrots coarsely. Peel and chop the onions. Place them all in a pan. Next add the broth, garlic, ginger root, and spices. Bring to simmering point, put a lid on and simmer gently for about a half hour. Blend (I use a simple handheld blender). Taste and add salt and peppercorns (freshly ground) to taste. When it has cooled a bit stir in yogurt and fish sauce to taste.  Top with cilantro.


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Homestyle Tuna Casserole (Gaps, Scd, Paleo)

November 30, 2010 at 9:44 pm (autism, broth, caveman, depression cure, Uncategorized) (, , , , , , , , , , , , , , , , , , )

Tuna Casserole (Gaps legal)


1  med. onion (thinly sliced)
1/2 c.     raw cheddar cheese (shredded)
1/4 c.     Gaps legal whipping cream (un-whipped, un-sweetened) (see note)
1/2 c.     dripped homemade yogurt
1/4 c.     strong chicken broth
1/2 c.     homemade mayo
1/2 c.     white mushrooms (finely chopped)
1 tsp.      sea salt
1/4 tsp. ground black pepper
2 tbl.      dried dill                                                                                                                    1/4 tsp. celery seed
1  large  spaghetti squash
2  cans   tuna (in water or olive oil, no vegetable broth)
1/2 c.      “Topping” your choice, almond flour, crumbled pork   rinds  and/or  more cheese.                


Pierce and bake squash for 45 min to one hour. Let it cool a bit.
Cut it in half, scoop out seeds and scrape out the flesh into a bowl. Mix all ingredients together. Spread evenly into an 9×3 inch glass pan. You can sprinkle “breadcrumbs” for the last 15 minutes. I just did cheddar but you can add almond flour or crumbled pork rinds with cheese. Refrigerate until ready to bake. Bake at 400 degrees 45-60 minutes. The edges should be bubbly and the topping browned. Enjoy!

This even passed the Super picky hubby test!

Note-here is a recipe for whipped cream but you can use 1/2 stick of butter in its place.

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