This was an idea from one of my patients doing the GAPS Protocol. She was trying to come up with an idea to use ferments more in her meals. The hardest part of this recipe is getting the cabbage leaves off in whole pieces. Because of this, this is a great ferment to make alongside […]
Fermented Whole Cabbage Leaves Read More »
Most people think you are allowed to eat soups on the first few stages of the GAPS Protocol. However, casseroles are also encouraged! For the GAPS Protocol, a casserole is defined as a large cut of meat with a bone or joint, alongside vegetables that are all cooked together slowly in the oven. This casserole
Fermented Beef Casserole Read More »
Have you ever heard of fermented soup? Fermented soup is just like regular soup except that you use fermented vegetables. Why? Because when we ferment vegetables, it makes them easier to digest and increases the bioavailability of nutrients. It also adds a delicious layer of flavor. Most of these steps can be done ahead of
Fermented Vegetable Soup Read More »
Curtido is a Salvadorian ferment, similar to sauerkraut. It tastes like a milder sauerkraut so it can be a great option for those who don’t like the cabbage flavor of sauerkraut. The basis is still cabbage but you add onions, some kind of hot pepper, and carrots. As with all ferments, you want to get
This is my go-to meal. I eat this or something very similar to this for about 80% of my meals. All I need is a vegetable cooked in fat and meat cooked in fat! Don’t be afraid to utilize this recipe a lot. Because it’s so simple, you can get a huge variety of meals
15 Minute Meal: Zoodles and Steak Read More »
This was a recipe my mom made a lot and I love the combination of beef and broccoli together. Soy sauce is often added to beef and broccoli because it’s an asian dish. Soy is not the superfood it’s touted to be! When long fermented, soy adds a great flavor to your food. BUT if
15 Minute Beef and Broccoli Stir Fry Read More »
One of the best ways to get kids excited about eating real food is to make it fun! You can do this by making the preparation or cooking process fun, giving it a fun name, or making the presentation fun, like eating “Ants on a Log”. When giving fermented food to your children, it’s best
Kid Friendly Rainbow Ferment Read More »
These are a kid favorite! This recipe is based on the Nourishing Traditions Cookbook but I’ve found most kids prefer carrots sliced rather than grated. If you’re new to fermenting, read this section first! Otherwise, skip down to the recipe. Jars: I prefer using wide mouth jars for almost everything because small mouth jars are
Fermented Ginger Carrots Read More »
Italian Casserole is a very versatile dish that can be made with virtually any cut of meat that you might have on hand and any seasonal vegetables you have on hand. In fact, this is the ideal seasonal eating dish because it’s so versatile! When choosing your meat, you do need to ensure there is
GAPS Italian Casserole Read More »
Onion dip used to be my favorite party dip. For a long time, I have not eaten it because commercially prepared dips are full of chemicals. However, like with many foods that are now available commercially, these used to be available made from scratch. This is my attempt at making a real food onion dip.
Real Food Onion Dip Read More »
