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BTD Forums  /  The GenoType Diet  /  gatherer best recipes!
Posted by: jayneeo, Tuesday, February 26, 2008, 5:25pm
the other types have got now we want it: a cookbook!  Your awesome concoctions! Your gatherer meal patterns, your minimeals, whatever!

(also, whatdya guys have for brkfst?)
Posted by: jayneeo, Tuesday, February 26, 2008, 5:43pm; Reply: 1
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!
Posted by: Ellie, Tuesday, February 26, 2008, 10:00pm; Reply: 2
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?
Posted by: jayneeo, Tuesday, February 26, 2008, 10:10pm; Reply: 3
evoo is extra virgin olive oil! Thanks for your tips!
Posted by: Ellie, Tuesday, February 26, 2008, 10:16pm; Reply: 4
ah, thanks for the explanation, hope to hear other people's ideas too.
Posted by: Lola, Wednesday, February 27, 2008, 2:33am; Reply: 5
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.
Posted by: lakes-lady68, Wednesday, February 27, 2008, 9:51am; Reply: 6
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.

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

Posted by: lakes-lady68, Wednesday, February 27, 2008, 9:57am; Reply: 7
Here is the split pea version of Chana Daal,

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.

Posted by: lakes-lady68, Wednesday, February 27, 2008, 10:25am; Reply: 8
Hi, me again  ;D

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.
Kate's Walnutty Chocolate

Try it, you'll love it

Posted by: Esmerelda, Wednesday, February 27, 2008, 2:46pm; Reply: 9
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  ;D

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  :K)
Posted by: jayneeo, Wednesday, February 27, 2008, 4:32pm; Reply: 10
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
Posted by: jayneeo, Wednesday, February 27, 2008, 4:37pm; Reply: 11
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.  ;D
Posted by: jayneeo, Wednesday, February 27, 2008, 5:36pm; Reply: 12
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!
Posted by: lakes-lady68, Wednesday, February 27, 2008, 5:41pm; Reply: 13
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.  
Posted by: Lola, Thursday, February 28, 2008, 1:45am; Reply: 14
Quoted Text
Brighid (who has posted lots of recipes in recipebase)

and don t forget her excellent cooking blog!
Posted by: Lola, Thursday, February 28, 2008, 2:19am; Reply: 15
I see Rodney has been a busy bee editing!! ;)
Posted by: jayneeo, Thursday, February 28, 2008, 6:02am; Reply: 16
Right, Lola! I mean, luckily Brighid is a gatherer!
Posted by: Lola, Thursday, February 28, 2008, 6:12am; Reply: 17
LL, Jake must be flabbergasted over your culinary expertize, among other things, I bet! ;)
Posted by: lakes-lady68, Thursday, February 28, 2008, 2:13pm; Reply: 18
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  ;D  
Posted by: Lola, Thursday, February 28, 2008, 4:24pm; Reply: 19
well that IS a start! ;)
Posted by: jayneeo, Thursday, February 28, 2008, 4:38pm; Reply: 20
some people don't appreciate lamb....I am learning to!
Posted by: lakes-lady68, Friday, February 29, 2008, 2:40pm; Reply: 21
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.  

Posted by: lakes-lady68, Monday, March 3, 2008, 10:41am; Reply: 22
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?

Posted by: lakes-lady68, Monday, March 3, 2008, 10:56am; Reply: 23
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.  
Posted by: jayneeo, Monday, March 3, 2008, 5:12pm; Reply: 24
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! :D
Posted by: jayneeo, Monday, March 3, 2008, 8:26pm; Reply: 25
there was this great dish I made last week that was white beans, cilantro, cubed turkey (already cooked,) onion, celery, salsa, and cubed mango (could use papaya to be more compliant) and a cider vinegar, evoo (olive oil) dressing and salt.
Posted by: Lola, Tuesday, March 4, 2008, 12:01am; Reply: 26
PTs new recipe  ;)
Posted by: jayneeo, Tuesday, March 4, 2008, 4:58am; Reply: 27
great! thanks, Lola.
Posted by: lakes-lady68, Tuesday, March 4, 2008, 6:27am; Reply: 28
wow the quinoa recipe from PT looks great and so simple, I'll give that a go.
Jaynee I'm away now until Friday but I'll be back with more recipes to keep this going.
Have fun
Posted by: jayneeo, Tuesday, March 4, 2008, 6:31am; Reply: 29
lakeslady, enjoy your trip and thanks for keeping the faith, baby!
Posted by: JoanneO, Tuesday, March 4, 2008, 9:50pm; Reply: 30
I have a recipe for a multigrain/seed bread that is so good I can't keep my husband out of it....he is a Nomad and it seems good for him too.  We've been eating this for weeks now and I haven't put on any weight.  Simple and so good with ghee.

Wet stuff
2 eggs
1 cup rice milk
4 TBS oil....combine flax and olive
2 TBS agave or honey

Dry Stuff
2/3 cup spelt or sprouted spelt flour
2/3 cup comination of any 3 of the 6; millet flour, brn rice flour, oat flour, rice bran, oat bran
1/2 cup flaxseed meal
1/2 tsp sea salt
2 tsp non-aluminum baking powder but add this later

Mix the wet stuff and add the dry stuff without the baking powder, and let sit a couple hours or over night.
Add the leavening and then bake 40 min at 350 degrees.
Posted by: Lola, Tuesday, March 4, 2008, 10:02pm; Reply: 31
thanks for sharing your bread recipe!
Posted by: Brighid45, Tuesday, March 4, 2008, 11:10pm; Reply: 32
I should check to see if I posted this to Recipe Central, but here it is anyway. If you'd like a fantastic way to have homemade ricotta or paneer with fruit, try this. You can make it in one baking dish if you don't have ramekins--just let it bake a little longer and check to make sure the outer edge doesn't get too brown. This recipe will bake up drier with homemade cheese, but not unpleasantly so.

Serves four

1 cup/8 oz/225g ricotta or paneer cheese
2 egg whites, lightly whisked
1 tablespoon/1/2 oz/30ml liquid sweetener of choice
1 teaspoon/5ml vanilla extract (opt)
4 cups/24oz/app.1kg mixed fresh or frozen fruit, such as:
raspberries, currants, cherries etc
fresh mint leaves as garnish(opt)

Preheat the oven to moderate/350F/180C/Gas Mark 4. Place the ricotta in a bowl and break it up with a wooden spoon. Add the whisked egg whites, sweetener and vanilla and mix thoroughly until the mixture is smooth and well combined. Very lightly grease four ramekins with grapeseed or almond oil. Spoon the ricotta mixture into the ramekins and level the tops. Bake for 20 minutes, or until the ricotta cakes are risen and golden.

Meanwhile, make the fruit sauce. Reserve about a quarter of the fruit for decoration. Measure about 2 tablespoons/1 oz/30ml water, pour into a heavy-bottomed pan and place on medium heat.

Add the rest of the fruit to the pan, and heat gently until softened. Remove the pan from the heat and set aside to cool slightly.

Puree the fruit in a blender or food processor or press it through a sieve. Serve the sauce, warm or cold, with the ricotta cakes. Garnish with the reserved berries and a few mint leaves if desired.

Here's another one that uses ricotta or paneer. I like this on weekends--it's fantastic as a light breakfast or a brunch item. READ AHEAD--you have to soak the dried apricots overnight, so start this recipe the night before.

Serves four

1 1/2 cups/12 oz/349g dried apricots
1 1/2 inch/4 cm piece fresh gingerroot, peeled and finely chopped
2 1/2 cups/20 oz/560g paneer or ricotta cheese

Cover the apricots with boiling water, then leave to soak overnight.

Place the apricots and their soaking water in a pan, add the ginger and bring to the boil. Reduce the heat and simmer for 10 minutes until the fruit is soft and plump and the water becomes syrupy. Strain the apricots, reserving the syrup.

Serve the apricots warm with the reserved syrup. Spoon over the ricotta.
Posted by: jayneeo, Tuesday, March 4, 2008, 11:55pm; Reply: 33
OMG! those two sound heavenly! So glad you popped in, Brighid, kitchen queen!
Posted by: angel, Wednesday, March 5, 2008, 12:12am; Reply: 34
Now we all love rice cakes, right? How about something not similar to cardboard? A fried rice cake

1c. Cooked basmati rice

2 eggs

1/2 med onion chopped

Other additions would be chopped carrots or celery or other vegie you like

Mix this all together. Heat your castiron or other pan over med heat add some olive oil to the pan just snough so it does not stick. Pous in about a third of the mix and cook unitl golden brown on bothside and solid with no runny yellow stuff. drain on paper towel salt or season as desired. Eat by itself or in addition to another food.

Makes three rice cakes about CD size.

Posted by: Lola, Wednesday, March 5, 2008, 12:45am; Reply: 35
or you could oven bake them, less greasy.
great deserts, thanks Brighid!
Posted by: jayneeo, Wednesday, March 5, 2008, 12:52am; Reply: 36
a lovely brkfst ! or anytime. :P
Posted by: Brighid45, Thursday, March 6, 2008, 12:26am; Reply: 37
I've found that the best recipes are often found in diabetic cookbooks, especially books from the last five years or so. They use fresh ingredients with little or no processed stuff and are absolutely delicious. Both the dessert recipes are from a diabetic cookbook. The baked ricotta is basically a sugar-free cheesecake. I love it--it's light, fragrant and good with any kind of fruit.

More recipes on the way soon :) Thanks for the rice cake recipe angel! Yummm  8)
Posted by: Lola, Thursday, March 6, 2008, 12:54am; Reply: 38
you spoil us so, Brighid!! ;)
Posted by: carmen, Tuesday, March 11, 2008, 7:15am; Reply: 39
huhah, been away for a week & find this thread - yay!
Chinese restaurant near my mum provided a great fish meal I'm going to copycat/modified - Wokfry in grapeseed oil - little slices of white fish(maybe perch) with roughly chopped onion and shallots, garlic, shavings of ginger(neutral), green capsicum(bellpepper), and lastly snowpeas or some green frozen peas. Add veg stock to keep moist & a little arrowroot as thickener at the end. Serve with basmati rice. We had sizzling Mongolian lamb as the other dish but I'm going to have to work on GTD alternative ingredients there....

hope this thread becomes sticky? think it belongs in the GTD area,instead of cook right for your type? I almost missed it!
Posted by: jayneeo, Tuesday, March 11, 2008, 4:59pm; Reply: 40
interesting thought. yet isn't it about cooking? anyway let's keep it alive....and thanks for the inspiration of the stir fry fish.
Posted by: JoanneO, Tuesday, March 11, 2008, 6:39pm; Reply: 41
Angel,   Tried the rice cakes and loved them.  I tried variations since and works well.  Thanks for the idea.
Posted by: trish44, Thursday, March 13, 2008, 2:32pm; Reply: 42
I think that I, too, am a gatherer.  I have been cooking for myself like this for some time.  Hubby does not eat it, however.  I will be perusing the recipes when I have more time.  Am anxious to find out what I can eat now!!  Have been trying to glean information from the threads, as I do not have the book.....I am getting hungry!!
Posted by: jayneeo, Thursday, March 13, 2008, 3:41pm; Reply: 43
trish, the gatherer diet is pretty cool. Of all things...we can have cottage cheese or ricotta! Yum. However this is a bit individual....I cannot have cottage cheese (stomach grumbles) although ricotta is better. Oh and millet and quinoa are superfoods! There's so much more....get the book or check it out from the library.
Posted by: Lola, Thursday, March 13, 2008, 6:03pm; Reply: 44
i just don t trust store bought ricotta or cottage.....
making my own paneer from the recipe posted on this site has been godsend!
Posted by: Peppermint Twist, Monday, March 31, 2008, 12:47pm; Reply: 45
Red Quinoa 100% "Super" Comfort Food

Guys, here is a nice, 100% G2 superfood comfort food recipe.  This can be a main dish or side.  High in protein, calcium, fiber, vitamin C and good omega 3, this hits the spot.  As usual, me being me, I don't have anything approaching measurements for the various ingredients.  You will just have to wing that (sorry)!


Superfood one:  1 serving of Ancient Harvest brand "Inca Red" Quinoa (just cook whole package per stovetop boiling directions and save the rest for future use--we'll get to that).

Superfood two:  1 serving of compliant cottage cheese (read ingredients--I use "Friendly" brand)

Superfood three:  Huge splash or three of organic lemon juice concentrate (I use Santa Cruz Organic; I like a LOT of lemon juice in this...also, FACTOID:  vitamin C and calcium complement each other, absorption-wise, so the cottage cheese and lemon together are a good thing)

Superfood four:  Huge amount of high-quality organic olive oil (I like Spectrum Organic, and you can never use too much olive oil, people, so let loose and ENJOY!)

Superfood five:  Sea salt to taste (I like Cerulean Seas, fine (not course!) variety)

Superfood six:  Nutritional yeast flakes (I love KAL brand) to taste--I like a lot in this!!!

Optional superfood spices (use any, all or none of these to taste):  garlic, basil, curry


Cook Inca Red Quinoa per package instructions (put in pot, covered, with twice as much water as quinoa, bring to boil, then turn down to simmer until water is absorbed, which is a total of about 15 minutes).  Once all water is absorbed and quinoa is fluffed out, remove lid and let cool and release or absorb any remaining steam/water.  Once quinoa is fabulously fluffily gorgeous and somewhere between room temp and warm, place amount you wish to eat into your serving bowl.  Put rest of quinoa away in fridge.

Add all other ingredients to the quinoa and mix well.

This is delicious and great when you want a good, old-fashioned, carbie-feeling comfort food!
Posted by: jayneeo, Monday, March 31, 2008, 4:47pm; Reply: 46
recipe sounds really good!! the dream, however.....
.. :).ah dream on!
Posted by: Lola, Monday, March 31, 2008, 5:29pm; Reply: 47
highly antioxidant, also!
EFA's (essential fatty acids) are coupled with sulphur-
containing proteins to transport oxygen into cells.
very nice! :)
Posted by: Peppermint Twist, Monday, March 31, 2008, 6:36pm; Reply: 48
Well, I undid all that antioxident action today.   :(

For the first time in at least six months and probably more like a year, I ended up buying breakfast in the employee cafeteria here at work.  I got an omelet with mystery, factory-farmed sausage (no doubt pork!), fried potatoes (they looked way better than they tasted), onions and mushrooms.  omg, I forgot that they use some sort of engine lubricant as the ...well, "grease is the word, is the word" on their grill and that this one aging pup who works there wears gloves but I don't know why, as she is forever going from handling this disgusting, filthy towel/rag to wipe the counters, etc., to handling your food, and back again!  How horrifying on all fronts.  Every time I go there, I swear I never will again.  Then, long about six months later, I do.  WEIRD.

I am now thoroughly "re-toxed" after that ONE dish from the cafeteria.  I think that axle grease will stay in my system for years!!!  I'd better hit the oatmeal pretty hard this week.

Here I thought I could just get some nice protein and, yes, it would have a few TTAs but it would be really better than starving myself or having oatmeal or pumpkins seeds from my desk, because yesterday I didn't do too well and I had mainly grain carbs and no veggies or fruits.  ...Don't know why I thought an omelet would somehow help with the no fruits, but anyway.

I am really grossed out by what I had for breakfast.  Tonight, I shop at the HFS and I am going to load up on good stuff so that this doesn't happen again.  I pretty much ran out of most everything but that is an excuse because I still have a lot of good stuff in the freezer, and with proper PLANNING, I could have prepared something wonderful to schleppe in here today.  No, it is all my fault.

Why do we once in a while eat stoo-pit stuff we shouldn't eat?  (Not you, Lola, because you never do, but I mean the mere mortals among us  ;D.)

As for the superfood quinoa dish I just mentioned, it is soooooo delicious.  It seems the more lemon juice to put in, the better, so feel free.  I thought I had way too much in there but NO, it was fabulous!  If you end up with something too liquidy for your taste, add more nutritional yeast flakes, they will thicken it back up, btw.
Posted by: jayneeo, Monday, March 31, 2008, 10:29pm; Reply: 49
Hey, mere mortal here. Been there ate that.
why do we do it? I guess just to remind ourselves what yucky stuff is out there.
(You won't believe what DH found at WF! Almond horns! No wheat! like macaroons but with ground almonds, eggwhite and cane juice. Not a diet food) Now those were outrageous.
Posted by: Peppermint Twist, Tuesday, April 1, 2008, 2:50pm; Reply: 50
Quoted from jayneeo
Hey, mere mortal here. Been there ate that.
why do we do it? I guess just to remind ourselves what yucky stuff is out there.
(You won't believe what DH found at WF! Almond horns! No wheat! like macaroons but with ground almonds, eggwhite and cane juice. Not a diet food) Now those were outrageous.

I want a Whole Foods in my city with a white-hot burning passion!!!  And the Rays (baseball team) wants to move the team about a mile down the road from where they are, to the city's waterfront, and turn the current Tropicana Field site into some sort of New Urbanist-type of live/work/play development that (depending on which RFP the city ultimately picks and on IF this whole thing comes to be--it has to go through the voters because it involves building the new stadium on waterfront park land, which is a sacreligious concept here in St. Pete, FL, and requires a referendum to the voters, as we have a string of green waterfront parks along the waterfront that are viewed as almost sacred, in terms of never building anything on them--yet another reason I love this city...but the site already has a long-standing, historic minor league ballpark on it which the new MLB stadium would replace...but I digress...) would be on 86 acres and have plenty of room for aaaaaAAAAA:  WHOLE FOODS!  And said WF would be within walking distance from ME, and that is who this whole thing is ultimately about, yes?  YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Anyway...while there are compelling arguments against moving the stadium and for moving the stadium and redeveloping the Trop site, I think I'm coming down on the side of the latter, especially since I have this wild hair about a WF being the perfect "regional retailer" to go in there, as we have ZERO national health food chain stores here in my city, let alone the entire COUNTY.  Zero.  We have a great, small HFS here in my city (and two cr*ppy ones, too), and I LOVE it and appreciate it.  But if a WF came to town?  Fuggedaboutit, I'd be like:  SEE YA!  No, not really, I'd probably split my shopping 50/50 between the two, but, oh joy, oh rapture!  To be able to purchase items like you just described!!!  And their own, CHEAPER store brand (365) of things that are so expensive in smaller HFS's.  I mean, it's Whole Foods, people!  Whole Foods!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  It's whole, it's foods, it's Whole Foods!  Dean Scream/EEEEEEYAAAAH!

*tranquilizer gun aimed and SHOT at PT.  Direct hit!*

(scared)  What happened?  Everything is fading to bla--(dizzy)(goofy)
Posted by: lakes-lady68, Tuesday, April 1, 2008, 3:40pm; Reply: 51
I'll have a glass of whatever PT is on today please?     ;D

Indian style turnips

300g approx of rutabaga/turnip/swede diced
evoo or ghee 2 tsp
1 tsp nigella seeds (onion seed)
1 green chilli, finely chopped
1/2 tsp grated root ginger plus 10g root ginger cut into julienne (fine strips)
1 tsp turmeric
1/4 tsp red chilli, finely chopped
1 tsp coriander (black dot - optional)
1 tomato, finly chopped
salt to taste
1/2 tsp garam masala (check for avoids or make your own)
1 tbspn cilantro (coriander leaf) chopped

Heat the oil in the pan, add the nigella, chilli and ginger and cook for two mins.   Add turnips, powdered spices and cook over a low heat until tender.  Sprinkle the garam masala, coriander leaf and julienne of ginger.

Serve with lamb, beef, scambled eggs, well anything you like really!

LOL(woot)(woot) 8)
Posted by: jayneeo, Tuesday, April 1, 2008, 5:09pm; Reply: 52
gorgeous recipe! thanks,LL! ;D
and I'll join you in a glass of  whatever PT  is having!!
Posted by: Peppermint Twist, Tuesday, April 1, 2008, 5:29pm; Reply: 53
Quoted from lakes-lady68
I'll have a glass of whatever PT is on today please?     ;D
LOL(woot)(woot) 8)

Quoted from jayneeo
I'll join you in a glass of  whatever PT  is having!!

Giiiiiiiiiiiiiiiiiiiiirlzzz, you don't want in on the cumulative components that went into creating my personality and how it is expressed to the world!  ;D

Posted by: lakes-lady68, Tuesday, April 1, 2008, 7:26pm; Reply: 54
Posted by: jayneeo, Tuesday, April 1, 2008, 8:24pm; Reply: 55
Dang, it must be the orange julius!!! Drink up! 8)
Posted by: Peppermint Twist, Wednesday, April 2, 2008, 12:31pm; Reply: 56
Quoted from jayneeo
Dang, it must be the orange julius!!! Drink up! 8)

I'll have you know that I haven't drank an Orange Julius.  That wouldn't be compliant!  Rather, I have become Orange Julius (temporarily), as in, I have embraced my inner Juliusness in a very Orange way and I'm LOVIN' it!  It's all about April Fool's Day (although I've extended it to two days this year for some reason), doncha know.  It's nice to switch from my usual state of peppermintness to an orange state of mind, just for a change.  It's kind of a whole Creme Tangerine thing, maaaaan.  Very psychedelic sixties and cosmic.  You have to feel the colors, tastes and textures, maaaaaaaaaaaaaaaaaaahn.

Posted by: jayneeo, Wednesday, April 2, 2008, 3:32pm; Reply: 57
I can dig it....! 8) 8)
Posted by: lakes-lady68, Wednesday, April 2, 2008, 4:50pm; Reply: 58
Hi everyone, here's todays recipe, enjoy!  ;D

Gatherer tomato sauce

1 tbspn evoo or ghee or other compliant oil
1 onion finely chopped
2 cloves garlic, diced
1 stick celery, finely diced
1/4pt white wine (black dot so optional)
750g chopped tomatoes (tinned is okay)
1 bay leaf (need to check if this is ok)
1 tsp tomato puree
handful of chopped fresh herbs, basil, parsley or marjoram would be nice
salt to taste

Add the oil, onions, celery and cook for 5 mins until soft but not coloured, add the garlic and cook again for another few mins.   Add the wine (or stock), then add the tomatoes, bay leaf and tomato puree.

Bring to the boil, cover and simmer gently for approx 30mins or so, do check it to make sure it doesn't dry out.    It will reduce and thicken.   Take off the heat, cool it a little then add the herbs, remove the bay leaf and season to taste.

Lovely on compliant bread, rice, pasta (compliant types), poured over roasted veggies or just as a dip.

Posted by: jayneeo, Thursday, April 3, 2008, 3:53pm; Reply: 59
great didn't mention all the meats it would be good over (turkey meatloaf?) mmm.

I made a simple but yummy dish the other night for my granddaughter (8) and myself as hubby doesn't like fish.
2 halibut fillets (frozen, costco) thawed and put in pan with evoo.
high heat for a few min. then med. Flip and then add tons of fresh spinach (stuff it in and cover)
let cook for ....I don't know, five min?  (I'm just learning how to cook fish)
Add half cup of black beans (or more to taste) and some crumbled feta cheese.....cover... till looks good.
Don't overcook the fish! I added a bit of fresh salsa to mine but brown rice to hers. Yummmmmm.
apologies for the black beans, could switch out to white,
and feta cheese....could use a bit of ricotta, then all would be compliant.
Posted by: lakes-lady68, Friday, April 4, 2008, 11:18am; Reply: 60
Hi Jaynee, I forgot about the meats lol, yes tomato sauce could be lovely on a nice meatloaf, some home made sausages, burgers, or as a dip for some turkey goujons mmmmm.

I do love fish, maybe I'll pick up some haddock this afternoon, you've inspired me  ;D
Posted by: honeybee, Saturday, April 5, 2008, 12:19am; Reply: 61
woah- fab recipe Lakes-lady!

I have been cooking for my folks who are suffering with a flu-thingy, this made them sit-up and take notice last night lol!

Spinach and pea soup:

heat tbspn ghee, add good sprig of parsley bunch, and a rough chopped brown onion to pan.
When onion starts to turn translucent add chopped long-green-chilli, tspn of tumeric powder, 4 cloves of organic garlic cut in halves, heat further until nice and hot all through.

Add 5-6 commercial mushrooms roughly sliced, when mushrooms starting to brown add a rough chopped bunch of silverbeet/ spinach to fill your soup pan...salt and add 3-4 cups of water...bring to boil, put lid on and let spinach steam and become much less than what it was to begin with in volume.

When spinach has shrunk add a can of butter beans and simmer the lot for about 20mins with the lid on.

Then add a cup of organic peas, cook further 5 mins on simmer...

That is it, now you should have a nice vege soup ready for blending in a processor or similar to make a smooth, green velvety soup.. once blended up, spoon into bowls and serve with a splash of extra virgin olive oil and sea salt.

(So, silverbeet is that considered spinach or kale family??)
Posted by: jayneeo, Saturday, April 5, 2008, 12:22am; Reply: 62
sounds good, honeybee!!
Posted by: Lola, Saturday, April 5, 2008, 12:43am; Reply: 63
Chard is also called 'silverbeet,' and is tenderer than kale or collards -- more like spinach in the cooking.
Posted by: lakes-lady68, Saturday, April 5, 2008, 2:38pm; Reply: 64
HoneyBee the soup looks delicious, I'll give it a try. Thanks L
Posted by: carmen, Thursday, May 1, 2008, 10:45am; Reply: 65
Notmeatloaf (I hate the grated carrot dry meatloaf - this ain't!)
Preheat oven to 200C. Mix about 500g lamb mince with 1 raw egg, a big handful of dried onion(or use fresh chopped onion), grated zucchini, pinch of seasalt or herbsalt, pinch each of spices like cardamom nutmeg paprika. [I know whole or ground cumin seed will work, with turmeric, not tonight though - was in last night's casserole feast]. Place in small loaf pan (we have a little glass one) and spread slices of capsicum(red pepper) over top. Squeeze half a lemon over. Bake for about an hour until contents shrink from edges a bit - takes longer in our oven. Serve with basmati rice( and steamed greens on the side. Serves four. Tastes good cold as a lunch treat too.
Options: mushrooms, garlic(we have problems with),tomato - but will make it very wet. Sometimes I put sliced onion on top with the capsicum before baking.
Most of the above would work with turkey mince too.
Posted by: Lola, Thursday, May 1, 2008, 8:38pm; Reply: 66
sounds delicious, thanks! :)
Posted by: accidental_chef, Wednesday, May 7, 2008, 5:48am; Reply: 67
Couldnt help thinking of Jayneeo while going thro :"Greek Vegetarian Cooking" by Alkmini Chaitow.  :)

Millet Pie-Korakiana (serves 12)
21/2 c millet
5c water
2 vegetable bouillon cubes
1/2 large, or 1 small onion chopped
5-6 scallions, chopped
3/4c parsley, chopped
1/2c pine nuts
1/2c almonds, peeled and ground
3/4c golden raisins
5 heaped T butter
Sea salt and freshly ground pepper
Tomato sauce
Bechamel sauce


Add millet to boiling salted water containing the bouillon cubes. Simmer till millet is tender, by which time all the water should have evaporated. Add all the remaining ingredients except the sauces and mix well, having removed the saucepan from the heat. Place half of the mixture in an ovenproof container and cover with tomato sauce. Add the rest of the millet mixture and pour the bechamel sauce over the top. Place in a preheated, very hot oven at 450 deg F and cook until the surface is gloden brown, about 1 hour.
(sounds like a second cousin of Biriyani)

Note: Using the same method, individual pies can be prepared in ovenproof containers. These can also be frozen or served direct from the oven.

Further Notes:

Tomato Sauce -Saltsa dae Domata-Corfu style

3 pounds canned tomatoes (including the liquid)
1c parsley, chopped
1t basil, or 3 basil leaves
1T dark brown sugar
1 1/4c olive oil
1 1/2 large onions chopped
1/3c garlic. chopped not crushed
Sea salt to taste

Place all ingredients in a non stick saucepan over medium heat so that the contents are not boiling, but just gently bubbling. Stir periodically and continue for 11/2-2hrs until all the liquid has evaporated. The result will be thick tomato sauce. Freezes well.

Bechamel Sauce-Saltza Bessamel (12 portions)1 1/2c whole wheat flour (am sure other flours will work too)
8T butter
31/2-4 cups warm milk (goat or cow)
1 whole egg and 5 yolks
Sea salt and freshly ground black pepper to taste
3/4 pound hard cheese, grated (preferably Kefalotyri)

Place the flour and butter in a large non stick frying pan over medium heat. Stir gently with a wooden spoon until smooth. Gradually add milk, stirring constantly. The sauce should be thick, but not solid (Add a little more milk if too thick). Remove from the heat and add the egg, egg yolks, salt and pepper and cheese. Mix well and use immediately.

Dont forget to use compliant ingredients!
Posted by: Lola, Wednesday, May 7, 2008, 2:12pm; Reply: 68
excellent, thanks!
Posted by: lakes-lady68, Wednesday, May 7, 2008, 5:44pm; Reply: 69
They look great AC, thanks for sharing.   Can't wait to try the millet pie.
Posted by: jayneeo, Thursday, May 8, 2008, 6:13am; Reply: 70
Thanks, ac, these sound yummmy! (mmmm millet!)
Posted by: doughboy, Wednesday, November 26, 2008, 8:13pm; Reply: 71
Anyone have a gatherer version pumkin pie recipe?
Posted by: gte510i, Thursday, April 30, 2009, 1:10am; Reply: 72
Curried lamb w/ tomatoes and okra

This is a quicker version of a recipe found in the Joy of Cooking.  Im sure the original is better, but I am enjoying my version as I type.  If you want the original, PM me.  

For this version, just estimate your ingredients to suit the number of people eating.  

heat skillet and add a few Tbs evoo
add diced onions

Once they're getting soft  add in curry powder (1T?)  add more if you like

Keep stirring that around until is very fragrant.

put stove on med. high heat
Add tomato product of choice (chopped tomatoes, canned, tomato paste)  

add liquid to pan if needed.

Add lamb that has been cubed, stir

add cut okra (i did a little pre-cooking in the microwave)

add salt to taste.  Cover and let simmer for 20-30 min (until lamb is done and tender)  watch liquid level in pan.  

You can eat this as is, or spoon over brown basmati rice.

Here are the totals:
<>'s 5  (evoo, curry, tomato, okra, lamb)
sf: 2 (onion, basmati rice)
Posted by: Lola, Thursday, April 30, 2009, 5:40am; Reply: 73
thanks for sharing! :)
care to add it to recipe center?
Posted by: gte510i, Thursday, April 30, 2009, 12:18pm; Reply: 74
Quoted from Lola
thanks for sharing! :)
care to add it to recipe center?

I would probably polish it up a bit first...

Posted by: Lola, Thursday, April 30, 2009, 3:07pm; Reply: 75
no worries, the recipe team will take care of the polish for you! ;)

all you need to do is submit it and give us the link to the recipe....
Posted by: md, Wednesday, May 13, 2009, 3:09pm; Reply: 76
I haven't tried this recipe, but it seems like it would be good for Gatherers, minus the French bread.
Posted by: Debra+, Wednesday, May 13, 2009, 8:55pm; Reply: 77
Quoted from md
I haven't tried this recipe, but it seems like it would be good for Gatherers, minus the French bread.

And bring on the lightly grilled portobello mushrooms.  Yeeeeaaahhhh...

Debra :)

Posted by: Magess, Tuesday, June 16, 2009, 3:46am; Reply: 78
Does anyone know a good casserole recipe? I want to make something to bring to a potluck.
Posted by: Lola, Tuesday, June 16, 2009, 4:09am; Reply: 79
will these do you think? ;)
Posted by: 7203 (Guest), Sunday, November 8, 2009, 5:28am; Reply: 80
Quoted from lakes-lady68
Hi, me again  ;D

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.
Kate's Walnutty Chocolate

Try it, you'll love it


Hi guys,

I tried this recipe and it is great!  Just be careful not to add to much ghee, like I did:)
Posted by: 7203 (Guest), Sunday, November 8, 2009, 5:48am; Reply: 81
Ground Buffalo/Sloppy Joes

Saute some diced yellow onion with olive oil, sea salt, fresh garlic, and bell pepper (I prefer red or yellow)

Mix in some ground buffalo

Add some curry spice and tomato sauce (pureed tomatoes, sea salt, agave nectar, and a little bit of white vinegar)

Drain off some of the extra juice/fat onto a paper towel on a plate if desired

Voila!  You have sloppy joes:) ( I usually just eat it without the bread)
Posted by: Lola, Sunday, November 8, 2009, 5:51am; Reply: 82
You can help the other members of the forum help you by choosing a blood type shield to display beneath your name.

how to


thanks for posting your recipe!
Posted by: 18785 (Guest), Tuesday, June 12, 2012, 6:23pm; Reply: 83
Had to add to this thread. I cooked an awesome dish last night for gatherers:

bag of frozen turnip greens
pound of turkey Italian sausage
big chopped onion
about 10 cloves roasted garlic, minced
2 or more cubes homemade turkey broth (maybe about 1/4 cup or more of store bought?)
about 1 Tbls each of:
apple cider vinegar
Sazon seasoning for meat (local to FL; seasoned salt would do, also)
onion powder
garlic powder

Brown sausage in evoo. Add onion and saute. Drain oil and add rest of ingredients. Cover and turn to low. Try not to eat it all in one sitting.
Posted by: Lola, Wednesday, June 13, 2012, 5:37am; Reply: 84
thanks for the add

Posted by: 19000 (Guest), Tuesday, June 26, 2012, 7:18am; Reply: 85
Something I made the Gatherer hubby for dinner -

Turkey burger using kale leaves as bread, a fried egg (in olive oil) in place of cheese, and pesto sauce in place of mayonnaise (can also use avocado if you're feeling daring - I know it's a black dot).

To make the turkey burger - I chop up some yellow onion, crush two cloves of garlic, chop up a mushroom or two.  Add some sea salt and basil. Use a little bit of ground turkey meat and mold it all together into a patty. Now place it on a cutting board. Grab a spatula and use it to transfer the patty from the cooking board to the pan (so it holds it's shape).

While that is cooking, fry the egg.

For pesto sauce, it's just basil leaves, olive oil, sea salt, garlic cloves and walnuts. You can actually leave the garlic cloves out of the turkey burger if it's too much garlic for you. Spread that over the kale leaves and some on the burger and egg once it's all done (placing the egg on top of the burger). Might be too messy to eat with hands. Add some lemon or lime juice if you wish or a slice of fresh tomato (hubby doesn't digest cooked tomatoes well). Can also add chopped zucchini to the burger as well.

Edit: I just realized kale is a black dot. Woops.  Sorry, I'm all mixed up. You can use another compliant lettuce in place of the kale of course.
Posted by: 19000 (Guest), Sunday, July 15, 2012, 2:49pm; Reply: 86
Baked Yam Fries I tried these even though they're an avoid for me and they're really good - sweet and salty.

Cut 1 yam into strips.
Coat in olive oil.
Spray a cooking sheet.
Space yam slices apart and sprinkle with curry and sea salt.
Bake on 425 for 25 minutes.
Posted by: 19000 (Guest), Monday, July 30, 2012, 7:51pm; Reply: 87
Spaghetti and Meatballs

Fresh Tomato Sauce

-1 tomato
-1-2 garlic cloves
-1/4 cup fresh basil leaves
-olive oil
-sea salt
-1 packet stevia (if you like your sauce some what sweet)

Puree in food processor.  If you like a thinner consistancy add a little bit of water. Transfer to glass jar and place in fridge either all day or all night so the flavors have a chance to combine.


-Some ground turkey
-oats (optional)
-chopped mushrooms
-sea salt
-chopped onion
-olive oil

Combine into balls and cook.  Cook spaghetti, drain.  Pour your raw tomato sauce and meatballs over your pasta and enjoy.
Posted by: wanthanee, Monday, July 30, 2012, 8:38pm; Reply: 88
Quoted from Magess
Does anyone know a good casserole recipe? I want to make something to bring to a potluck.

  :D Hi, would you like to try this recipes. Of course you can use another compliant for your type.

Posted by: 20874 (Guest), Monday, August 27, 2012, 10:26pm; Reply: 89
Maybe all these aren't super approved foods, but I'm new to this so I;m trying to head in the right direction. I could really use some yummy satisfying meal ideas. Especially something to pack for lunch to a physically demanding job. I want to start making my own bread and meals. Getting away from preservatives, hormones in milk or meat, and avoiding wheat and corn are my main targets right now. Also cutting way back on refined sugar and flour.

Here's some foods I've come up with.

Rice Cereal with almond or Rice milk
Oatmeal/Scottish Oats are really good too
Eggs and Toast are really good, but I usually like them for a quick meal if I'm hungry don't have time in the morning to cook.
Coffee or Black Tea with Rice milk or Almond milk with sugar or honey(for the tea).
Toast and Jam(yes I have been using 12 grain bread for now but it makes me achy the next day I think)

I've Been thinking about bread and maybe an oat recipe would be heavenly. I have a recipe but it's for white flour so I'm going to try a different approved flour and let you know how it turns out.

Tomato soup
Turkey Lunchmeat sandwich(not crazy about lunch meat but I can't find Turkey this time of year or any of the approved meats where I live :( )
Natural fruit rollups (at Aldi's)
Chocolate is nice( I figure a that little bit of milk isn't going to kill me compared to a glass)
Tomato sandwich with salt pepper and mayonnaise(I know it's bad)(farm raised, yellow, orange, or heirloom are delicious)
Fried and Breaded mushrooms, Wild ones if you know what you're are doing are really good, but you have to be super careful about that I don't pick any that have poisonous look alikes, and only ones that don't remotely look like anything else)

I really like "gathering" wild edibles as it turns out, I also like hunting and fishing as long as I get food out of it. Dandelion or Endive gravy is amazing. Wild berries are always enjoyable to pick. I also am really into growing my own food, gardening, or berry bushes. Just seems more natural and healthy, and cost-effecient to eat straight from the vine.

I have been thinking a good Turkey and maybe Barley dish would be good.
Fried Green Tomatoes plain or a sandwich
Fried and Breaded Zucchinni and Marinara
Spaghetti with Rice noodles or spelt whatever grain you like
Fried Fish
Anything in a pie is my favorite! Meat pies, Fruit pies you name it! I still am working on the dough to be 100% beneficial :)
Onions, onions, onions anything with onions is always better wouldn't you agree?
Chicken rice soup

I'm enjoying this diet, how about you guys? I feel if I enjoy what I'm eating I will digest it properly, eat it slower, and isn't that one of the aims? To digest better? Of course, only if it's not toxins :p What is your thoughts? :)

Posted by: deblynn3, Tuesday, August 28, 2012, 1:21am; Reply: 90
Are you an O or a B gatherer? Which diet are you following?

I can't find what you said about barley, just letting you know it's barley wheat.

My family really likes meatloaf, I mix ground lamb, and ground turkey half and half, 2eggs, grate carrots, chopped onion, garlic even spinach, spices and herbs to your liking. I also use either oats, or rice to glue it together. You could use ground beef alone are mixed with the turkey.  Sweet Potatoes and a green salad, and I love dandelion greens as well, the flowers make a lovely salad.

We also like salmon patties. (canned salmon) I mix with spices, onion, herbs, eggs, peppers and usually rice here as well. I'm starting to make my rice once a week, and I just refrigerate it.

Turkey soup, is also great. Just use whatever vegetables you have on hand. I also add a few compliant beans.  Usually I start with beans in the slow pot and add meat, and vegetables the second night.
Posted by: deblynn3, Tuesday, August 28, 2012, 1:27am; Reply: 91
casseroles- use any chicken and rice recipe you like, exchange the chicken for turkey, and spelt or sweet rice flour as a thickener, I've found that nutritional yeast also will thicken, but don't get carried away with it just add some with the sweet rice flour I think it add a buttery flavor.

Posted by: C_Sharp, Tuesday, August 28, 2012, 2:21pm; Reply: 92
Greetings Eclectic Zoe:

Welcome to the site and a healthier lifestyle!

You can help others on the site help you by identifying your blood type with an avatar or icon.

Just visit our member center:

And select the appropriate avatar from the image gallery.

You can ignore the setting for "Your Avatar Dimensions"

But be sure to click the save button at the bottom of the page after you select the appropriate image.
Posted by: TGDTeacher, Tuesday, August 25, 2015, 8:33pm; Reply: 93
I'm a gatherer blood group A+.  Followed the curative diet and in 10 days loss 15 pounds, great energy and feeling good.
I've learnt to cook turkey in many ways:  turkey burger, baked turkey, boiled turkey and then seasoned with vegetables.  
The green tea is great, once following the curing foods, there is no need for coffee.
Posted by: C_Sharp, Tuesday, August 25, 2015, 9:53pm; Reply: 94
Quoted from TGDTeacher
I'm a gatherer blood group A+.  

You may want to review your GenoTyping.

While the gatherer diet will not harm you,
ordinarily persons of blood type A are Teacher,
Warrior, or Explorers rather than Gatherers.

Posted by: san j, Thursday, August 27, 2015, 6:30am; Reply: 95
Scanning the thread: Some good stuff here, Gatherers.
Plenty of inter-GT crossover.
A couple of ideas I might use/adapt...
Posted by: san j, Saturday, August 29, 2015, 9:35pm; Reply: 96
This one looks nice, She also submitted a zucchini soup recipe to the database -- also w/ the optional addition of the beaten ricotta for Gatherers.  :)
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