The Heal Your Gut Cookbook (Chelsea Green, 2014) by Hilary Boynton and Mary G. Brackett brings together recipes designed by Gut and Psychology Syndrome (GAPS) diet experts that help protect your gut from illnesses. This cookbook arms readers with the tools and ingredients to make sure their GAPS diet is a successful and pain-free experience. The following excerpt is their recipe for vegetable tian.
This simple but elegant dish is perfect for serving when company comes over and makes an especially nice side for fish. It’s always beautiful, and the vegetables are completely interchangeable, so use what you have.
• 1 red onion, sliced
• 1 zucchini, sliced
• 2 tomatoes, sliced
• 3 tbsp. ghee or fat of choice
• 1 tsp. sea salt
• 1/2 tsp. fresh cracked pepper
• Handful of fresh thyme, stripped off stems
• 3 cloves garlic, smashed or chopped
1. Preheat the oven to 425 degrees Fahrenheit. Place the vegetables in a big bowl, and drizzle with the fat. Add the sea salt, pepper, thyme, and garlic. Using a large spoon, gently toss to coat. In a round, well-greased baking dish, place the vegetable slices in a repeating pattern of concentric circles. You can also use a rectangular dish, and make a pattern of alternating rows. Add a bit more ghee on top of the vegetables, and cover with foil. Cook for 20 minutes, remove the foil, and baste the vegetables with the juices in the bottom of the pan. Cook for an additional 20 minutes, basting once again halfway through. Remove from the oven and serve.
More from: The Heal Your Gut Cookbook• The Importance of the GAPS Diet
• Salmon Cakes with Lemon Pesto Recipe
• Home Baked Faux “Cheez-It” Recipe
This excerpt is adapted from Hilary Boynton and Mary G. Brackett's book The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green, 2014) and is printed with permission from the publisher.