Blackberry & Honey Sauce (GAPS-Friendly)

Simmering berries over a low flame can reduce down and concentrate into a thick syrup.  Sweetened with flowery honey and scented with bitter almond and vanilla, this versatile syrup is even GAPS-friendly and vegetarian.  I love when I have foods that will work for so many of us that have different dietary needs.

Use this decadent berry reduction sauce to drizzle over waffles, pancakes, or French toast.  You could also use it to flavor plain homemade yogurt, or as the filling for a rustic layer cake. [Read more...]

Pie Crust Two Ways: Grain-Free and Sprouted

When I was in high school, I went to a friend’s house for dinner.  Her dad had made these beautiful bowls of pasta with tomato cream sauce and seafood.  I said how good it looked and he said proudly, and without hesitation, “well, when you’ve got it, flaunt it!”

That still makes me laugh to this day!  And it was really wonderful to see, because I have a tendency to sell myself short and think that I should be modest and self-deprecating.  But that’s no fun, and it’s not true!  I am really good at a few things, and there’s nothing wrong with saying so.

What I am so good at?  Pie!  A few weeks ago I made these Heart Tarts for my husband, and I used the sprouted flour pie dough recipe.  Amazing!  The grain-free pie dough is better for traditional pies, like apple, peach, pumpkin, or strawberry-rhubarb (I really need to make that one again!) [Read more...]

REAL FOOD 101: How to Make Whey (and “Cream Cheese”)

whey and yogurt cheese

(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.)

Whey is incredibly useful when making lacto-fermented drinks (such as beet kvass), condiments (such as mayonnaise), and vegetables (such as these dilly carrot sticks) at home.

I have mentioned in several recipes that I use whey.  Have you ever bought yogurt from the store and there is a little liquid on the top before you stir it all together?  That’s whey.  However, it’s only a teaspoon or so if you pour it off.  You will need more than that to make ketchup on a regular basis!

So if you want to make whey, then it’s best to use my method below.  Plus, when you make whey my way you get “cream cheese”*, too.  (That’s a bonus for those of you taking the Whole Grains E-course and you’re learning to make your own bagels.  That’s a match made in heaven.) [Read more...]

8 Ways to Get Enough Carbs on GAPS

carbs on GAPS

GAPS stands for Gut and Psychology Syndrome, and is a temporary healing protocol that heals your gut.  The point of healing your gut is to return to eating a variety of real foods without any negative symptoms, including carbs and grains.

I did the GAPS diet for a full 10 months and experienced a lot of cleansing and healing during that time.  At the end of the 10 months, I started to notice some negative symptoms associated with (what I now see) being too low carb.  I think it was simply by body’s way of saying: I’m done with GAPS, feed me more carbs!

But that makes me wonder.  What about people who are on the GAPS diet right now?  How do they make sure they don’t go too low carb?  Well, I have the answer.  You need to pay attention to your GAPS diet and make sure you’re getting enough of the right carbalicious GAPS foods. [Read more...]

REAL FOOD 101: How to Make Quick Fish Stock (Dashi)

(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.)

This stock is hands down the easiest one to make.  It is completely done in less than half an hour.  (This is not to be confused with fish stock made from the bones and carcasses of non-oily fish.  That is different, and delicious as a base for fish chowder, yum!  I’ll be making that one for Real Food 101 soon.)

But that’s not what I’m talking about today.  Today I’m sticking with simple and quick: dashi!  Dashi is made from three ingredients.  Yup.  Don’t get me wrong, I still think throwing a chicken carcass and veggies into a slow cooker for 12-24 hours is pretty simple.  But dashi beats all the other stocks.  It’s just that easy.

All you need is kombu and katsuobushi.  Zuh?

[Read more...]

Berry Custard with Sweet Cream

berry custard sweet cream

Rich with fresh eggs and cream, this smooth custard is dotted with beautiful jewel-toned berries and sweetened with whole cane sugar and a touch of cinnamon and nutmeg.  Topped with a bit of sweetened and whipped cream, this is a stunning presentation perfect for any occasion.

Serve it for breakfast or brunch, as a sweeter re-imagining of traditional eggs.  Alternately, serve it for dessert as an elegant dish that will delight your guests but won’t tie you up in the kitchen for hours.  Simple real foods make all the difference when you let them shine in their clean and pure forms.  [Read more...]

5 More Recipe Resources for GAPS

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Grain-Free Salted Caramel Bars

A couple of weeks ago I wrote a post outlining some of my favorite GAPS bloggers and their recipe lists, called 5 Recipe Resources for GAPS.  Then I chose a few of my favorite recipes from their lists I have already tried, and some that I want to try in the future.  Well, of course five on a list is not enough!  Here are five more blogs that I love to peruse and find GAPS and grain-free recipes, as well as gain inspiration for new recipes of my own.

Remember that I am also currently hosting the GAPS Challenge, and we just hit the halfway mark and started Week Three this Sunday.  Time flies!  You can still join the GAPS Challenge here, and you can grab a copy of the ebook here.

[Read more...]

Real Food 101: How to Make Butter (and buttermilk!)

(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here.  Full color photos, step by step tutorials, and more.  Only $14.)

Look at that gorgeous yellow butter!  You cannot see it quite as well, but look at all that beautiful buttermilk below, too.  Isn’t food amazing?  Whenever I make butter I feel like a truly grounded foodie, getting back to my foodie roots! Despite the intimidation that seeing a butter churn might instill in you, butter is actually incredibly easy to make.  And if you can get your hands on raw, grass-fed cream locally, then you are going to be very pleasantly surprised at your ability to make such fresh butter available in your very own kitchen! [Read more...]

Honey-Sweetened White Chocolate (and GAPS White Chocolate Chips!)

A few days ago I shared my recipe for honey-sweetened chocolate chips, and they are fabulous!  I have been testing chocolate chip cookie recipes, both sprouted flour and almond flour versions, and they turn out really well.  But some people who are on GAPS (a starch- and grain-free diet), cannot tolerate cocoa powder.  Enter my white chocolate recipe.

White chocolate is fragrant and delicate, scented with vanilla and sweetened with raw honey.  The floral notes from the honey and vanilla are perfect juxtaposed with the smooth creaminess of the clean, organic cocoa butter. [Read more...]

Simple Honey-Sweetened Chocolate (and GAPS Chocolate Chips!)

homemade chocolate with honey

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Handmade chocolate, fragrant with cocoa butter and vanilla bean and enhanced by just a touch of coffee.  Chopped fine, this simple chocolate becomes chocolate chips for truly spectacular homemade chocolate chip cookies.  Poured into molds, this chocolate can easily become homemade candy, such as these GAPS Peanut Butter Cups.  And simply cut into bars, you can make homemade chocolate bars for snacking or even s’mores!

Homemade chocolate chips are surprisingly easy to make, despite the ease with which most people can simply buy a package of chocolate chips from the store.  For many people, store chocolate chips are not an option.  Whether from principle or allergies, I have good news: you can make chocolate chips at home! [Read more...]