2 T. ghee
1/2 large onion, chopped
2 ribs celery, chopped
2 carrots, chopped
2 beets, peeled and chopped
2 cloves garlic
juice of 1/2 lemon
1 t. Italian seasoning
2 c. chicken broth
1 T. anchovy paste
1. Place all ingredients in pressure cooker and cook at high pressure for 20 minutes.
2. Puree mixture using an immersion blender.
3. Serve over GAPS approved “pasta” (like spiral cut rutabaga, steamed) or on “pizza” (Cauliflower crust pizza recipe coming!).
This post shares more of my preparations for hiking the SHT (Superior Hiking Trail) with…
This post shares some MCAS-friendly backpacking meals that use generally tolerated ingredients.
Here is my recipe for supergut garden fresh salad dressing
This post is the third installment in a series of posts covering my journey to…
This post is the second installment in a series of posts covering my journey to…
This post is the first in a series of posts covering my journey to hike…
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