Turkey/Chicken Leg Casserole

This recipe is an extract from the GAPS Book as a staple for the Introduction Diet as well as the full GAPS Diet.  It is an easy delicious meal to prepare and is easily modified to cater for need or preference.  Please refer to the clinical notes for people undertaking the Introduction Diet Stages for […]

Print Recipe
Turkey/Chicken Leg Casserole
This recipe is appropriate for the Introduction Diet from Stage Two onward, however if sever digestive disturbances are experienced, please refer to the clinical notes below for modifications.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large oval casserole pot, add the stock, water, slat, tomato puree, cayenne pepper and herbs.
  2. Mix well and then add the turkey or chicken legs
  3. The tops of the turkey legs will be exposed from the other ingredients. Brush the legs with some duck fat and lightly salt the legs.
  4. Add Diced onion, celery and crushed garlic to a fry pan with a tablespoon of duck fat and saute until soft and then add to the casserole pot.
  5. Add the casserole pot to a preheated oven at 160 Degrees Celsius WITH LID OFF for 2 hours and 45 minutes.
  6. After the Casserole has been cooking for 2 hours, add the chopped vegetables. Mix them well into the sauce and leave cooking for a further 45 minutes.
  7. When the vegetables are cooked, remove the casserole from the oven. Serve the meat and vegetables on a dish and pour a few tablespoons of the sauce over the top.
Recipe Notes

Clinical Notes

Fibrous vegetables such as celery must be avoided for people with severed digestive disturbances such as diarrhoea.  Broccoli and Cauliflower stalks must be completely removed only using the heads and vegetables containing any seeds, or skins must be removed.

Organic Chicken liver pate

Organ meats are recognised as a ‘top GAPS nutrient dense food‘ and to ensure you are nourishing your body adequately this recipe will allow you to get your daily portions to optimise healing.  Many people having tasted liver on it’s own before (like myself) may feel that it is not on their fabourite go to […]

Print Recipe
Organic Chicken liver pate
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
Soaking Solution
  • 2 Cups Kefir if you have a food allergy to dairy kefir, lemon juice or apple cider vinegar work great too.
Chicken Liver Pate
Servings
Ingredients
Soaking Solution
  • 2 Cups Kefir if you have a food allergy to dairy kefir, lemon juice or apple cider vinegar work great too.
Chicken Liver Pate
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Preparation and Soaking
  1. After you have frozen the liver for two weeks prepare your liver by soaking it. Simply add the liver to a glass bowl and pour the kefir over the top making sure it is all covered and place it in the fridge for 4 hours or overnight. This will help to remove any impurities, tenderise the liver and improve the flavor of the liver.
  2. When soaking is complete, wash the liver to remove the kefir with filtered water.
Liver Pate
  1. Heat oil/fat in pan and add onion, celery and garlic and sauté for 1 minute
  2. Add liver and sauté till opaque
  3. Add herbs if selected and let cool
  4. Transfer to the blender and remaining oil/fat and blend till smooth
  5. Transfer to glass container and refrigerate
  6. Add melted ghee or lard over the top to create a skin to preserve the colour. Sprinkle a little herbs over the top for garnish if you wish.
  7. Alternatively transfer mixture to ice cube trays and freeze
Recipe Notes

Clinical Notes

Another way to supplement with liver if you do not like the flavour of pate is to freeze it raw and cut them into small capsule sizes and swallow them whole like a capsule.  This way you will not taste the liver as it is swallowed whole.  If you do this option, be sure to freeze the liver for two weeks first.

GAPS Milkshake/Smoothie

The GAPS Milkshake should be avoided if the patient suffers from digestive distress associated with diarrhoea. This milkshake will provide valuable raw nutrients and beneficial fats. Some parents find it easier to add Cod Liver Oil to the milkshake, rather than on its own and children don’t know it has been added. Dr Natasha suggests […]

Print Recipe
GAPS Milkshake / Smoothie
This recipe can be introduced on the introduction diet from stage 5 onward unless otherwise advised by your Certified GAPS Practitioner.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 Minutes
Servings
Person
Ingredients
Fruit
Vegetables
Fats
Eggs
Prep Time 10 Minutes
Servings
Person
Ingredients
Fruit
Vegetables
Fats
Eggs
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash all fruit and vegetables
  2. Freshly press all fruit and vegetable in your juicer
  3. Pour juice into a blender if you have one
  4. Add the eggs and fats to the juice. Blend the mixture together in the blender or mix by a hand held kitchen tool
Recipe Notes

Alternative Options

The GAPS Milkshake/Smoothie is not limited to the above fruit and vegetable combinations. You may wish to include mint, carrot, kale, berries, banana's or exclude cabbage or other items. Just remember to include one of the ingredients from the FATS and EGGS with your fruit and veg juice combination.  Avocado is also another great source of healthy fat to add to the smoothy and provides a nice added texture.

My favorite combination smoothie

Apple, Celery, Mint, Avocado, Egg and Yoghurt

Clinical Notes

If the person is not prone to diarrhoea, this recipe can be introduced the GAPS milkshake from the beginning in stage one or two.