Gundry Diet Recipes

Allow 2 tablespoons of gelatine to soak in some cold water for half an hour. Pour over 1/2 cup of boiling water, and place the bowl with the jelly in the microwave for 30 seconds. Stir until quite dissolved. Pour over this 2 cups of coconut milk. Place in the fridge for 40 minutes, or until it begins to set. Add a punnet of raspberries. Whip the jelly with an egg beater or electric whisk until it foams. You may need to place it in the fridge, and take it out a while later, and re-whip it, if the jelly was not firm enough for the first beating. Decant into individual pudding bowls, and return it to the fridge until required. This jelly is pretty to look at. It is not particularly sweet, and could even be served as an appetiser before the main course.

Feeling hungry and in need of a quick, filling liquid snack? The solution? A cup of thick quick coffee (for two). Place 2 heaped teaspoons of instant coffee in a jug, or however much you desire according to your taste, along with 2 - 3 tablespoons of extra virgin olive oil, and a teaspoon of goats' butter. This thick coffee recipe can easily be turned into a mocha by adding a teaspoon of cocoa powder along with the coffee. Slake a heaped teaspoon of tapioca or white sweet potato starch in a little water in a cup. Pour one and half cups of boiling water over your coffee and whisk rapidly, while adding the slaked tapioca starch. Add a drop of vanilla essence. Add nut milk and/or goat's milk to bring the volume up to two cupfuls. Whisk a bit longer, and serve in a glass tumbler or coffee cup. You can add a dash of whiskey if desired.

Take a large head of Chinese Leaf ( a cabbage family vegetable), and break it up with your hands, washing thoroughly. Put this aside in a colander to drain. In the bottom of your pot, place three or four large onions, which you have sliced, a tablespoon of ginger powder, a blade of mace, and a tablespoon of mashed garlic. You may also add some pepper and a dash of chilli if you desire a more fiery flavour. If you have any to hand, you may chop a bunch of shallots and add them to the onions and spices. Throw in a tablespoon of dried rosemary, a teaspoon of dried parsley, and any other green herbs you desire. Salt to taste - around a level tablespoon of salt is required for this much liquid, however, you may wish to add more, or less, depending on your palate. Pour over this 1/2 to 3/4 of a large cup of olive oil, and simmer gently in the base of your cooking pot on a low heat until the onions are tender and transparent. Stir occasionally with a wooden spoon. Do not be concerned

I was looking for Gundry approved/inspired  ice cream recipes, and came across this recipe: Diet Shmiet Blog 1 unripe banana, peeled and unfrozen (see Note) 1 Tbsp unsalted tahini 1 Tbsp non-Dutch-processed cocoa powder 1 scoop chocolate protein powder 3 fresh mint leave or 4 drops extract 2 packets stevia 3 Cups ice cubes (approx.) Unsweetened soymilk (note: in the Plant Paradox, Dr Gundry now recommends soy elimination, following more recent research) 1 Tbsp cocoa nibs Place the banana, tahini, cocoa powder, protein powder, mint, sweetener and 1 cup of ice cubes in a blender. Use ice-crushing mode or slow speed to pulse until the ice begins to fragment and then gradually increase speed, adding more ice cubes to make a very thick consistency. Add a bit of soymilk, a tablespoon at a time if it's too thick to mix well. Blend at high speed until the mixture reaches a creamy consistency. Add the cocoa nibs and blend briefly to distribute but do not grind.

I returned from the street market today with a haul of ten avocados - large ones - for the princely sum of five pounds -  the reward for turning up just before closing time. I searched online for a vegan avocado ice cream recipe - all of them had lots of added sugar, I wanted to make mine with fruit alone. Avocado, Coconut Milk and Mango Ice Cream I took two large avocados, and diced them roughly after discarding the stone and the skin. I placed this in a blender with a 400mL tin of coconut milk (the thick variety), and 1 cup of mango pulp. I blended the three together until they reached the stage of becoming a smooth cream, and then poured this into a container, which was placed in the freezer. This tasted surprisingly good; it could even be made with less mango, to lower the amount of sugar in the ice-cream. The colour of this ice cream is, of course, a delightful shade of light green. I imagine that a version with pistachio nuts or walnuts would also taste good, and

Raw Beetroot and Olive Oil Drink Take one raw beetroot, and wash it thoroughly, then peel. If you are concerned about surface contamination, pour water from a boiling kettle over your beetroot, then rinse with cold water. Chop the beetroot up into chunks, and place these in a blender with 1/4 tumbler (drinking glass) of extra virgin olive oil, 3 tablespoonfuls of balsamic vinegar, a tumbler full of cold water, a dash of ginger powder and salt to taste. Blend this vigorously for a minute. Drink immediately, or place in the fridge until needed. This tonic drink  is very ancient, and is mentioned in the Talmud: "Do we suppose then that he drinks it (the olive oil) with anigaron? (Rabbah b. Samuel has stated: anigaron is beetroot juice; ansigaron is the juice of any vegetable pulp whatsoever)" Verdict: The olive oil gives this drink a kick, but it is, nevertheless, delicious!

I have begun experimenting with olive oil drinks: Today's experimental drink was made as follows: I took 1 hard green conference pear, and chopped it roughly. This was placed in the blender with 3/4 of a cup of water and one tablespoon of balsamic vinegar. The fruit and water was blended until smooth, then  1/4 of a cup of olive oil was dripped into the blender while it was still blending. A small pinch of salt was added. _______________________ This drink was rather sharp to the taste, having a kick as virgin olive oil has quite a strong flavour. I would place this in the 'acquired taste' category, and although quite drinkable, possibly would be better with less oil. However, it seems a good, quick way to get a healthy dose of olive oil. I will make this again, but will vary the spicing of the drink until the taste is perfected. Spanish gazpacho is also made with a large amount of olive oil; I will be experimenting with gazpacho type recipes later, as sum

A very generous amount of olive oil, seasoned with ample rosemary, salt and pepper to taste is simmered with kale and other green cruciferous leaves until tender. You may add a pinch of mace or nutmeg. Then take your spiced whole meat sausages, chop into pieces, and stir into the leaves. Not much sausage is required, just sufficient to impart flavour. Simmer gently until the juices evaporate from the leaves, when it will be ready to serve.

Take two large romaine lettuce, or a good green iceberg lettuce (not a white one), and rinse, before tearing it up into chunks. Place this in a pan with a very generous amount of olive oil, and sautee gently. Chop up a small amount of salami, chorizo , polony, kabanos or some such similar, and add this to the lettuce. (this may be omitted if you prefer a non meaty option) Add salt and pepper to taste, and crack your grass-pasture fed eggs over the top of the lettuce; the eggs here are beautiful duck eggs. Sprinkle with sumac. Place a lid over the pan, and when the eggs are set to your taste, serve.

Spiced Cauliflower and Fish Soup  This soup can be prepared with or without chilli. My favourite chilli is called Mr Naga, and is imported from Bangladesh. A fraction of a teaspoon will enliven an entire pot of soup of a stew; it is extremely powerful, and a 44g jar, kept in the fridge, will last for a very long time. You may, if you wish, add any type of chilli to this recipe. The following version is made without chilli, but could benefit from it. In your nut blender, or in a mortar, add the following: 1 teaspoon of ginger powder, a teaspoon of coriander seed, 1 green cardamon, 1 black cardamon, a blade of mace, 1/2 of a star anise, 1/4 of a whole nutmeg, 4 cloves, a teaspoon each of thyme, basil, sage and rosemary. If you wish to add chilli to your recipe, this is the time to add it. In the bottom of your pot, pour a generous amount of olive oil,and add the herbs and spices. Bring these up to a medium heat, until you have judged that the oils have penetrated the spice

This lettuce starter can also form part of a main course; it is surprisingly filling. Take one large romaine lettuce per guest, which you must rinse thoroughly, and then chop loosely. Microwave the lettuce leaves in a large bowl for 5 minutes, or until tender. Blend these using a hand blender with goats butter and generous lashings of olive oil;  add salt and pepper to taste. This is served piping hot, with each guest receiving their portion in a small dish. Lettuce prepared in this manner is tasty and succulent without need for a garnish. It can be served with either a very light dusting of genuine Italian Parmesan cheese, or of  grated nutmeg, which you can add at the table.

Spinach and Cod Roe Soup Recipe by Evan der Millner Take a 200g tin of pressed cod roe,and place it into a pot with 500mL of cold water. Tinned pressed cod roe is typically thickened with tapioca starch, so the soup should need no additional thickening agent. Open a large bag of fresh spinach, and after thoroughly rinsing it with cold water, add it to the pot, to which you have also added about 400g of thick coconut milk - a tin is very convenient, if fresh coconut milk is not available. While the mixture is heating up, add one clove nail to the pot, and a heaped tablespoon of dried rosemary. If you can find three radishes, clean them,and add them to the pot. These are not essential. Salt and pepper are added to your taste. Once the pot boils, remove it from the heat, and blend the soup carefully with a hand blender. Return it briefly to the heat for about a minute more; this soup only requires a short cooking time. If the soup is too thin for your li

Mr Millner's Morning Hot Cocoa Bitters Recipe by Evan der Millner In a large enamel coffee pot or large ceramic jug that holds at least a litre of water, add the following: 5 heaped tablespoons of coca powder (unsweetened baking cocoa) 1 level tablespoon of turmeric powder 1 level tablespoon of ginger powder if you have it available, you may also add: 1 level tablespoon of amchoor (dried green mango powder) and 1 teaspoon of genuine cinnamon powder (which you must prepare yourself in your nut grinder from Ceylon cinnamon - and not from cassia). As Ceylon cinnamon is expensive, most commercial ground cinnamon is either cassia, or is adulterated with cassia. The best cooks know to obtain Ceylon cinnamon and grind it themselves. (Ceylon cinnamon bark is thin, and soft enough to take the imprint of a fingernail. Cassia cinnamon is a hard, thicker, and altogether coarser material, and it will not easily take a fingernail imprint.) To this mixture, pour over a 1/4 cu

Walnut 'Nut Milk' Recipe: Evan der Millner Take 500g or more of walnuts, and soak them overnight in a large pot of water. Rinse and drain the nuts, and then prepare them for freezing by placing generous cupfuls of nuts into separate plastic bags. Tie the bags shut, and place them in the freezer until required. Freezing the soaked nuts will help break down the cell walls inside the nuts, making it much easier to extract more of the juices later when you blend them and squeeze them. _____________________ Preparing your squeezing cloth Now, take a large linen or cotton dishcloth (drying cloth/ tea-towel); choose one with a close weave; and snip little holes in each of the four corners, just large enough to poke the handle of your favourite wooden long handled kitchen spoon through the holes. It is preferable to use a well worn and  aged dishcloth that has been used in your kitchen for some time, as any dyes and contaminants present in the cloth will largely hav

Lettuce Soup: A Homage to Mrs Beaton. Recipe: Evan der Millner Take one substantial, large romaine lettuce, which you have loosely chopped. Toss the lettuce into a pot with 500mL of water, then take a teaspoon of white sweet potato flour, or tapioca flour, and slake this in 1/4 cup of cold water. Add this to the water and leaves, and then. add salt or pepper to taste, and then bring the ingredients up to a simmer, until it begins to  thicken slightly. Remove the pot from the heat, and blend it carefully with a hand blender, until it is as smooth as you wish it to be. If you wish, break an egg, and lightly beat it, and pour the beaten egg into the base of your soup tureen; pour the hot soup into the tureen over the egg, and bring to the table piping hot. Serve at the table. This soup may be garnished at the table into your guest's plates as you serve then, with a very light grating of  high quality Parmesan cheese.

Mini Quiches with Spinach and Walnuts Recipe: Evan der Millner Take a bag of spinach, and wash thoroughly. Place in a large bowl and microwave for 5 minutes, or until tender. Then take five or six large fresh eggs, and whisk these loosely with a fork.  Add a dash of nut milk to the eggs, and whisk lightly again. To this, add salt and pepper to taste, and then, if available, a generous tablespoon full of ground walnuts, or more if desired. Stir the spinach into this egg mixture, and mix thoroughly with a wooden spoon. Gently pour or spoon this mix into your muffin cups or cup-cake cups which you have placed in a muffin tray - or simply pour the mix out into a large baking tray on baking paper, or into a greased pie dish. Garnish each muffin cup with a small piece of goat cheese or any other goat milk cheese, and bake them for 15 to 20 minutes in a moderate oven, until very lightly browned on top. These can be eaten hot or cold, or served as a hors d'oeuvre

Green Leaf and Coconut Milk Soup Recipe: Evan der Millner Take a large bag of dark green 'greens' ( i.e. cabbage/kale type leaves). Wash these, and chop them up loosely, then microwave them for 5 minutes, or until tender. Add these to a pot of 500mL of cold water. Stir in 4 or five cloves of crushed garlic ( or a block of frozen crushed garlic) Add a lively dash of sesame oil, then toss in 2 cloves followed by 3 black peppercorns or more if you fancy, then add 450 mL thick coconut milk  to this mixture, and finally, add some salt to taste. Simmer the soup, then remove from the heat, and blend it with a hand blender until smooth. Return it to the heat, and add more water if needed until the soup reaches the desired consistency. Serve.

Broccoli and Mint Soup Recipe: Evan der Millner Microwave loosely chopped broccoli for 5 minutes or until tender. Add to a pot with 500 mL of water. Slake  1 teaspoon of sweet potato flour in cold water, and add to the pot. Pepper and salt to taste Add a tablespoon of mint leaves (dried or fresh) Add rosemary and a pinch of mace. Pour in 1/4 cup olive oil, and blend everything together with a hand blender. Bring to the boil. Simmer for 2 minutes. Add more water if needed, until it reaches the desired consistency. Serve.

Menu 10th May 2017 Dinner for Two: Green Soup: Recipe: Evan der Millner One large romaine lettuce, chopped, 1 tablespoon goats butter salt and pepper to taste Boil in 1/2 L or so of water, depending on consistency desired. Blend with a hand blender, while adding the potato starch (white sweet potato starch!)  which you have slaked in a 1/4 cup of cold water. Serve with grated Parmesan Main Course: Sugar Snap Peas, chopped up and microwaved with a small cube of goats cheese and olive oil liberally added; serve hot. Sautee mushrooms in olive oil with liberal amounts of dried or fresh rosemary. Add chicken breast chunks. Serve when done, with the sugar snap peas in a small bowl on the side. Dessert: Very small cluster of grapes. After dinner drink: Balsamic vinegar in hot water.