Traditional Foods cook-day and GAPS menu plan



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)
  • Kombucha
  • 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

Continue Reading »


Beet Noodles


I believe that almost anything is possible with a few ingredients:

  • creativity and looking outside the box
  • a few helpful kitchen tools
  • amazing abundance of foods that the earth has given us

With these few ingredients, you can really come up with anything no matter how limited your diet is.  I really believe this.  Maybe it’s because the more limited my diet has become, the more I have discovered just how many ways there are to make pancakes, tortillas, noodles and other common food items.

Yes, I know, they are not the “same.”  But I tend to believe that different is good, no matter how crazy it sounds to make tortillas out of just eggs or noodles out of cabbage.

Continue Reading »

Site Design by: Dawud Miracle, Business Coach & WordPress Websites  ·  Site Development by: Sarah Chamberlin at Abacus Design