Print This is the recipe I make every few days, using whatever vegetables are in season. I eat it with…
1/4 c. Mayonnaise 1 T. finely chopped dill pickle 1 scallion, finely chopped 1 T. chopped fresh dill (or 1 t.…
Print 10 oz. canned tuna 1/3 c. butternut squash puree 2 eggs 2 T. chopped fresh dill, or 1 t.…
This recipe is adapted from Julia McLean, of Natural Balance for Life, who offers GAPS support classes. Click here for printable copy.…
Click here for printable copy. 1 pint organic blueberries 1 c. organic raw nuts (combination of almond, walnut, pecan, cashew)…
Click here for printable copy. 1 1/2 c. almond flour 2 T. raw honey 3 T. ghee 3 T. lemon…
From Nourishing Traditions, by Sally Fallon 4 c. carrots, sliced into matchsticks 4 T. whey 2 t. sea salt 1…
From Nourishing Traditions, by Sally Fallon 3 cups ripe mango, apple, or pear, diced and peeled (a mixture of these…
1 lb. fresh or frozen rhubarb, sliced in 1/4 inch slices 1 c. filtered water 1/2 c. honey Combine ingredients…
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