Thanksgiving Gravy: B.E.D. Friendly Recipe
Serving customized cooking, consulting, and meal plans.
Slather this savory, starch-free gravy over meat, mashed red potatoes, or starch-free stuffing for a traditional comfort food and happy belly. Unlike most gravy, this one contains no thickening starch like cornstarch or flour and so combines well with animal protein.
When I say ‘combines well’ I am referring to food combining; a secret for improving digestive issues. I learned about this when on The Body Ecology Diet (B.E.D.) and glad I did! I no longer feel stuffed to the seams after I feast, or hardly ever for that matter. Moved on to stage 2? Check out this delicious onion gravy.
Starch Free Gravy
3 tablespoons coconut oil, ghee, butter, or pastured bacon fat if tolerated
1 1/2 cups leftover pan drippings from turkey, chicken, etc.
1 1/2 cups meat/vegetable stock (or shiitake soaking water in stuffing recipe)
2-3 tablespoons grass-fed gelatin
Sea salt to taste
Add drippings, broth, and sea salt to medium-sized pan; bring to gentle simmer and reduce heat and let simmer 20 minutes, stirring often.
Remove from heat.
Dissolve a tablespoon (only 1!) of gelatin into enough cold water to make a paste and let sit a minute.
Pour ‘gelatin paste’ into the saucepan and mix together.
Continue this process with the remaining gelatin until gravy reaches a desired consistency.
Stir in choice of fat and allow to cool a bit before serving.
Note: this recipe is not as heavy as traditional gravy, but will thicken as it cools.
Celebrate Thanksgiving on B.E.D.
Pumpkin Pie: Allergen-Free & B.E.D.-Friendly
Mommypotamus, 2011. “Grain-Free Gravy (Paleo, GAPS, Primal)”, retrieved at https://www.mommypotamus.com/grain-free-gravy-gaps-paleo-primal/
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May all bellies be happy!
4 replies on “Thanksgiving Gravy: B.E.D. Friendly Recipe”
Enough to make a paste. Thank you for catching that. I have updated the recipe to be easier to follow 🙂
how much water should you use to dissolve the gelatin?
I don’t, but I loooooove that fat 🙂
Awesome! Sounds great!
Do you let the meat drippings cool so you can remove the fat first?