Gundry Diet Recipes

I prefer quick and simple recipes: this is a regular on my dining table. Take one good head of cauliflower. Cut if up roughly, rinse, and microwave in a large covered bowl with a 1/4 cup of water for 10 minutes. Remove, and carefully drain the water. Add a good dose of olive oil, or ghee, (or goats butter)  (or indeed a combination of all three) salt, pepper and spices to taste (paprika goes well, as does rosemary.)  If you prefer, you may grate in an amount of good Parmesan Reggiano or Pecorino to give it a cheesy tang. Smash up with a hand blender (on low speed!) until it is the desired consistency. Pour over generous amounts of additional olive oil at the table. Sprinkle a little dried or fresh parsley or Nori (seaweed) sprinkles on top if you desire some colour contrast. Serve as a side dish.

Take a firm pear, not too ripe, and chop it up. Mix it in with a tub of Italian marscapone. Serve in small portions. This cheese can also be served with a few raspberries, or a blackberries (3 or 4 per person)

QUICK MASHED GREEN BANANAS Take a bunch of green bananas - any variety will do, but they need to be quite green and hard. Green plantain can also be used. Cut one slit in each banana lengthwise, and place them with the skins on, in a large bowl in your microwave oven, and microwave them for ten minutes, with a 1/4 cup of water in the bowl. If you have leisure, allow them to cool; otherwise, plunge them into a basin of cold water. Once they are cool enough to touch, scrape the pulp out of the skins into a bowl. Add butter or olive oil, and mash them with a potato masher. You may briefly return them to the microwave to bring them up to the desired temperature. Serve as an accompaniment, in the same way as you would use mashed potato. They are improved with a light dusting of nutmeg.

Red Onion Soup Take a dozen red onions, and peel and chop them up. Place them in a heavy frying pan with 1 cup of olive oil, and a tablespoon of dried rosemary, a generous teaspoon of ginger, plus salt and pepper to taste. Allow to simmer gently - do not fry them on a high heat - until quite tender. Turn off the heat, and cover, so they continue to cook gently in the low residual heat of the heavy pan. They can be left overnight at this stage, out of the fridge, for use the next day, or placed in a container in the freezer until needed. To make your soup, place the cooked onions into a pot, with a 450 mL of coconut milk, and a cup or two of water. Bring up to simmering temperature. Remove from the heat, and blend with a hand blender if desired - this can be done so that an amount of large onion pieces remain, or the soup can be smooth. Stir in a tablespoon of slaked tapioca starch or white sweet potato starch if you desire a thicker consistency, and return to the heat briefly