the other types have got it...so now we want it: a cookbook!  Your awesome concoctions! Your gatherer meal patterns, your minimeals, whatever!

(also, whatdya guys have for brkfst?)

ok, here is a family recipe that I have mentioned before, called strangely, kill-me-quick! why? its so good I could die happy? you could call it ratatouille.
you could fry it all in ghee or evoo:
1 onion, chopped coarsely,
1 bell pepper, chopped coarsely, or sliced
several zucchini, sliced diagonally, or in coins
1 or 2 fresh tomatoes, chopped
lots of garlic
when tender, smother in cheese (we used to use jack) let's see....ricotta? fresh mozz? your call!

that's the kind of meal i like to cook,jayne

I have started using celery as a kind of base which can be filled with cheese, tuna etc, the celery is quite filling (this is great for me as it means i use less bread)

I quite often have a fried egg for breakfast with maybe some onions too.

And I have started making a quick & easy tomato soup using a jar of Dolmio sauce, just by adding water & maybe some croutons (bits of my spelt bread), i even added some left over turkey the other day. I also have used some of the sauce cold as a kind of ketchup.

And i fried some tomatoes & added some double cream the other day, which was quite yummy.  

I definitely do better on mini meals.

BTW what's evoo?

evoo is extra virgin olive oil! Thanks for your tips!

ah, thanks for the explanation, hope to hear other people's ideas too.

Ellie, if you are a Highly Sensitive Gatherer, why don t you try following the diamond path for a few months?

this might put you back into balance.

Hi all, thanks Jayneeo for starting the thread.
Here are some recipe's I've added to the database and I'll work on some more this evening for you.  Fennel soup, Zuchini soup, Tomato sorbet and a Pea/Coriander soup.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?825
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?824
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?826
http://www.dadamo.com/typebase4/recipedepictor7x.cgi?827

I cook turnips/swede/rutabaga in a mixture of coriander (black dot), cumin and turmeric, equal quantities of each, a little salt and either fry in ghee or evoo.

Hope you enjoy these

Loraine

Here is the split pea version of Chana Daal, http://www.indianfoodforever.com/daal/chana-dal.html

I use yellow or green split peas instead of the chana daal which is similar to a chick pea but looks like a split pea.

Variations I make are:
1. to leave out coriander as it's a toxin for me now    
2. use ghee instead of vegetable oil as the flavour is far superior
3. leave out the tamarind and sugar (its nice with them but it opens up all sorts of yeast issues lol)
4. and to sweeten my breath I add chopped parsley and coriander leaf (cilantro) during the cooking.
5. I add half the garlic during cooking and the balance is added to the ghee and fried with the mustard seeds, make sure the ghee is hot so the seeds 'pop'

I find that adding that burst of spice at the end really makes the flavours richer.

It's great on some flatbread, as a side dish with a curry, or with chicory or similar leaves dipped into it. It keeps a good few days in the fridge and can be reheated in the microwave.   I love it on some suitable bread or an oatmeal cracker.

It makes a good batch which will last me a few days, I put it into small tupperwares to take to work for lunch and warm it at work.   Everyone who tried it loved it.  The parsley and coriander leaf add some bright colour and help to freshen your breath after all that lovely garlic.

Loraine

Hi, me again  

I made this a few weeks ago, it's now mine and Jake's new addiction.  I used ghee, flax meal, cocoa powder, almond butter, agave syrup, chopped walnuts and missed out the puffed grains.      It's delicious, even though my flax seeds didn't grind too well in my mixer, its dark, chocolatey and even I can only eat a small piece at a time.

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?515
Kate's Walnutty Chocolate

Try it, you'll love it

Loraine

Hullo there Gatherers, although I've trawled the forum, there doesn't seem to be a dedicated GT2 recipe thread anywhere. So now there is  

To continue the aubergine/eggplant discussion from the 'Dire rvegetable situation' thread, you can use 'em to bulk up curries, as the basic ingredient of moussaka (drool...), and in lasagna. Don't know how we'd get the pasta for that though. Although... Whitr spelt flour is a neutral, so it could work with spelt or artichoke pasta layers.

Anyway, post away! I'm sure I'm not alone in needing inspiration and tips  

hmmmm.....Esmeralda, I just had the same thought yesterday and started one......maybe Lloyd will come along and join the two......mine is called gatherer's best recipes

Lakeslady!!! You are awesome! I can see that you love to cook! We are lucky you are a gatherer. I believe our cookbook could be really good with you and Brighid (who has posted lots of recipes in recipebase) and all the other good cooks.  

OK I made a delicious broth yesterday....tonight I'll make a simple soup:
yesterday I had some chicken bones/leftover chicken, not much, in the fridge.
Put it in a pot with some likely veg.... saute a bit in olive oil....
The kicker was a whole head, inc. fronds, of fennel. chopped.
Also, chopped, were a carrot,
and onion,
and a whole box (those small boxes in the store) of brown mushrooms,
and parsley from the garden, and garlic. Stewed gently all afternoon, then strained and had a lovely broth, slightly sweet from the fennel. It's in the fridge waiting for things like a small cup of cooked rice, a can of diced tomatoes, a cup of frozen peas or whatever you have in the fridge. Soup!

Thanks Jayneeo, I'm just glad to find others like me who have to avoid wheat, dairy (well most of it lol) and who love food.  Brighid is such an inspiration, and we both love Indian food.

Last nights meal, beef sliced finely and fried in evoo with salt, chilli (just a bit), mushrooms, kale and a bit of garlic, it was delicious.

Tonight is poached eggs, spinach, mashed celariac, bit of compliant toast spread with butter mmmmm, mushrooms (I seem to eat them a lot) and some fried onions.    Pudding will probably be some fruit and ricotta.  

Quoted Text

Brighid (who has posted lots of recipes in recipebase)

and don t forget her excellent cooking blog!

I see Rodney has been a busy bee editing!!

Right, Lola! I mean, luckily Brighid is a gatherer!

LL, Jake must be flabbergasted over your culinary expertize, among other things, I bet!

I wish Lola, he had a casserole (tender, melt in the mouth lamb and veggies) which I thought was wonderful, he commented that the the 'cooking was great but the food wasn't so nice' lol?

I will persevere, and he does at least know good food from bad and makes informed choices    

well that IS a start!

some people don't appreciate lamb....I am learning to!

I make a casserole at least once a week, usually lasts two days or more.  

Lamb (diced)
Onions (chopped)
Mushrooms (chopped)
Swede (chopped)
Celariac (chopped)
Peppers (chopped)

Fry the meat and onion in evoo until lightly browned, add the other veggies and top up with water or a good homemade stock, I sometimes add a bit of marmite.   Simmer gently until the meat is tender and falling apart (an hour or maybe two - a good slow cooker or crockpot recipe), add any other veggies (tomatoes, green beans or kale is nice) and cook another twenty mins or so.   I tend to use tinned tomatoes and will add tomato puree if I want to make it more 'italian' and mix in some herbs, it makes a great base for a curry too.  

I thicken the gravy with a tsp of arrowroot or millet flakes.  

    

I'll dig out some more recipes before I jet off to Rome, let's keep this thread going!   There are lots of gatherers, surely you eat something and have to cook sometime?

Loraine

I added this to the thread about rutabaga (turnip or swede to us Brits)

I dice the swede (rutabaga).  Add 1tsp Nigella seeds, 1tsp turmeric, 1/2tsp cumin powder, 1 cardomom pod (lightly crushed) to some melted ghee and fry until spices are fragrant, add the swede and cook until the swede is just tender and the spices and any liquid (you add to stop them sticking to the pan) are absorbed, if you want them slightly crisp, put the mix into an oven tray and bake at a high heat for say 20 mins.  Add salt to taste.   I serve them with lamb curry.  It just makes a change from boiled or mashed.  

Wow! Here's the thread! glad to see it! Thanks, Lakeslady! Carmen, come on down!
Like I said, we gatherers are likely, with our love of food, to have an awesome cookbook! And as mentioned, Brighid's food blog is a great resource, she is a great cook. And now she's ....yay...a gatherer!