This recipe is so easy it hardly deserves to be called a recipe.
For lack of better word however, I am still calling it a recipe.
There are zillions of pumpkin soup recipes out there calling for a whole host of different ingredients; coconut cream, garlic, ginger, almond milk, herbs and spices.
Quite frankly, I find all you need is a rich broth and some fresh butternut. The result is sweet, creamy and soul-warming.
This soup is my favourite food in the entire world. At the moment.
LOOK HOW THICK AND VELVELTY IT IS!!!!!!!!! I AM WRITING IN CAPLOCKS BECAUSE THIS SOUP IS SOMETHING TO GET VERY ENTHUSED ABOUT!!!!!!!
Continue reading I Can’t Believe it’s Not Double Cream (!) Creamy Cauliflower Soup
I’ve been on Stage 4 for about 2 and a half weeks now, but before yesterday I had been way to nervous to introduce the bread. The recipe in the Gut and Psychology Syndrome book only calls for three ingredients; almonds, fat (butter, lard etc.) and eggs. I was really nervous about how the nuts would go with my tummy.
This may sound dramatic but as I’m sure you can appreciate, if your gut isn’t quite feeling as groovy as it would like to, even the most simple foods can become terribly aggravating.
Just a quick post today because this morning I baked some GAPS friendly pumpkin muffins that turned out really well, so well in fact, that I thought it would be rude not to share the recipe straight away!
I’m going to be honest. When it comes to recipes I don’t often measure or write things down. I use my intuition – and usually I end up with something epic. This was one of those times, so below is the closest estimate of what I did. Don’t worry the ingredients are pretty forgiving so you can’t really go too far wrong.
Its almost hard to believe that they are utterly nourishing.
Okay, you got me. Maybe it’s not that hard.
After all, real food is delicious. Especially when prepared in snazzy, pancake-like ways.
In the book Gut and Psychology Syndrome by Dr Natasha Campbell McBride, there is no specific pancake recipe. She just says to make them out of vegetables (pumpkin, zucchini, marrow or squash), eggs and nut butter and to cook them in plenty of fat. I simply used my intuition with quantities and came up with a batter that works uber-well. Synchronicity at it’s finest.
This recipe doesn’t include nut butter because I was curious if you could leave it out and still get a ridgy dodge pancake dream. You can.
Your welcome to all my nut-sensitive friends, this one is for you.
But enough chatter. I know you only stopped by for the recipe.
And there you go; orgasmic, crispy, buttery pancakes that taste like cinnamon donuts if you really use your imagination.
Happy flipping everyone. Pancakes, not the bird. Unless your dinner guests are rude and in need of sign language.
