Print This is the recipe I make every few days, using whatever vegetables are in season. I eat it with hot bone broth and some reheated meat for most every meal. 4-6 T. quality fat (ghee, duck fat, schmaltz, etc.) 8 oz. uncured sugar-free bacon (I use Garret Valley), chopped 1 yellow or red onion […]
Zucchini Noodle Bowl
This recipe is adapted from Julia McLean, of Natural Balance for Life, who offers GAPS support classes. Click here for printable copy. 3 medium zucchini, spiralized 2 T. animal fat (ghee, schmaltz and duck fat are nice) 1/4 c. smooth raw Almond Butter 1/4 c. fresh squeezed lime juice 1 T. tamari 1 small clove garlic, crushed […]
Ginger Carrots
From Nourishing Traditions, by Sally Fallon 4 c. carrots, sliced into matchsticks 4 T. whey 2 t. sea salt 1 inch ginger root, peeled and grated In a bowl, mix all ingredients and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth mason jar and press down […]
Sauerkraut
1 medium cabbage, cored and shredded 1 t. caraway seeds, 1 t. juniper berries, 1 t. mustard seeds (all optional – choose what you like, or none) up to 1 T. sea salt 4 T. whey In a large bowl, mix cabbage with caraway seeds, juniper berries and mustard seeds, salt and whey. Squeeze mixture with […]
Guacamole
4-6 medium organic ripe Haas avacados 1 c. chopped cilantro 1 clove garlic, minced 1 t. sea salt juice of one lime Combine all ingredients, mashing with a potato masher or a fork. Place an avocado pit in the bowl to keep it fresh longer.
Cabbage with Bacon
1 large head green cabbage, cored and chopped 1 T. olive oil 7 slices sugar-free bacon, chopped 1 onion, diced 2 cloves garlic, minced 1 t. sea salt 1/2 t. pepper Place the bacon in a large stockpot or Dutch oven and cook on medium about 10 minutes. Add the onion and garlic, and cook 10 […]