This week I had somewhat of a spontaneous “traditional foods cook day” for our family. When I cook for clients as a personal chef, I call it a “cook day”, so this is where the term comes from. It all came about when I decided to finally catch up on making sauerkraut and broth, both of which have been somewhat ignored since moving into our new house.
I also had to make tea for kombucha, our weekly yogurt and finish off packaging the soaked and dehydrated nuts I’d made over the weekend. I had some time while Elijah slept so I got to work!
I have never made all my ferments and other traditional food items in this way – I usually just spread out making these type of foods over the week. But it actually turned out really well and I got a lot done.
I ended up making the following:
- Lacto-fermented Sauerkraut with carrots and caraway seeds (followed recipe in Nourishing Traditions without the whey and added grated carrots)
- Chicken broth (let cook for almost 24 hours)
- SCD/GAPS goat yogurt (we go through about 3-4 quarts of this a week so I make it about twice a week)
- Soaked and dehydrated sunflower seeds, almonds and walnuts
I’m so looking forward to having sauerkraut again. My husband loves it and eats it a lot whenever I do make it. But I haven’t made it for quite some time because of all the work with the house. I bought some Bubbies to tide us over but my husband even thought the homemade was better. But I did end up using the leftover juice from the Bubbies container to help it a long with the fermentation process.
It feels so nice to have all of the “staples” caught up!
As for our meals the past week, here is our allergen-friendly, GAPS/SCD compliant menu un-plan the past week:
- Summer Pizza with Zucchinis and Basil – used blanched almond flour for the crust
- Zucchini Soup with chicken broth
- Cabbage Wrap Tacos (I make this every week now because Elijah loves it)
- Vanilla Ice Cream (Yum!) (Dairy-free, sugar-free, and egg-free)
- Barbecued Chicken Kabobs
- Cabbage, onion and carrot saute
- Berry Popsicles – (used Wardeh’s idea to use ice cube trays)
- Garden Omelet for breakfast with fresh tomatoes and basil
- Coconut Bread
- Zucchini Crust “Pizza” (was more like a casserole but we loved it)
- Cauliflower Zucchini Soup
- Savory Turkey Meatloaf
- Butternut Squash Soup
Here are some pictures of some of the items above, and I’ll be writing blog posts this week about some of the recipes…