As you may or may not know, our family is on the GAPS diet, working on healing gut issues and food intolerances. It’s a long, slow process, but we are seeing noticeable differences in our health and wellbeing, and we are actually really enjoying the food! (To find out more about what we’re doing and the changes we’ve seen, listen in to my podcast ‘A Quirky Journey’.)
One of our staple side dishes in this starch-free phase of our lives (yep, no starches – but we’re surviving!) is my creamy, delicious, cauliflower-leek mash. It’s our mashed potato, our white sauce (thinned down with a little more chicken broth), the base for ‘cream of’ soups, the filling for chicken pot pies and tuna mornay… We love it. And it’s got so much goodness in it, it’s comfort food in every sense of the word.
Below is the basic, dairy free, cauliflower and leek mash recipe (with a couple of variations), and coming up in the next few days are some of our favourite recipes that use the mash as a base.
Here’s my recipe for making the chicken broth for the recipe (highly recommended – tastes awesome!!), or you can make your own coconut cream (recipe in my cookbook) and use that instead. In a pinch, just use water and add the Thermomix vege stock paste (or chicken stock paste) to taste. It still is delicious.
You’ll notice I use a fair bit of fat in this recipe. On GAPS, you add a lot of good quality fats to your meals, as this helps to satiate the appetite, and is your energy source instead of sugar. If you want to know more about how and why to get good fats into your diet, listen to our podcast with Mark Follett, he explains it really well and gives some great tips for how to eat this way!
Ok, so even if you don’t need to be on the GAPS diet, try this mash. You’ll benefit from having less starches in your life, and it’s good to have a change from the usual mashed potatoes – you may find that it’s so tasty you prefer it!