This recipe can be used if you are doing seed cycling to balance your hormones. Or just if you need more zinc and selenium! Sesame and sunflower are both very powerful little seeds. Be sure to get organically grown seeds.
February 4th, 2016 | Dairy, GAPS/SCD, Gluten Free, Grain-Free, Holiday, Medicinal, Recipes, Sweets, aphrodesiac, apothe-cherry, camu camu, cherry, collagen, erotic, gelatin, gonads, Great Lakes, heart, jello, melatonin, raspberries, rose hips, sensual, stamina, Valentines, vitamin c
This delicious desert is not only tantalizing to the tastebuds and has a luxurious mouth-feel, but it is also good for your body, in particular your brain and spine, immune and nervous system – a neuroendocrineimmune recipe which also stimulates oxytocin when it comes in the shape of a heart. A perfect treat for Valentines day. The nutrient dense foods also are good for your adrenals and gonads to help with potency for sensual stamina and overall good lovin’!
My grandma used to love to make popovers — popovers are easy once you get the knack for making sure your oven is ridiculously hot before you put them in and do not open the oven door before they are ready.
This delicious and satisfying almond pone works well for breakfast or alongside a meaty stew or chili at dinner time. Try substituting the bacon with fried chicken skins or pork cracklings, you won’t regret it.
Preheat oven to 400 degrees F
- 1 pound of bacon, roughly chopped (optional)
- 1 T butter
- 2 med leeks, chopped
- 5 eggs
- 1 c cream
- 4 c milk
- 1 t salt
- 1/4 t fresh ground black pepper
- 4 1/2 c almond flour
- 1/2 c parmesan (optional)
- other optional additions: chili powder, bell peppers, mushrooms, goats cheese
Butter a 9×13 inch glass dish, set aside.
In an iron skillet melt the butter over medium heat.
Add the bacon and sweat 2 minutes.
Add the leeks and continue to sweat until the bacon is cooked and the leeks are translucent. Don’t let them caramelize or brown.
Remove from heat.
Place the almond flour, parmesan, salt and pepper in a large bowl and mix.
Make a well in the center of the almond flour and add in the cream and mix.
Whisk in the eggs making sure they are completely incorporated, but don’t overmix.
Whisk in 2 cups of milk, making sure there are no lumps.
Whisk in remaining cups of milk. Do not over whip/whisk.
Pour into pan and place in oven.
Cook for 35-45 minutes.
Very good served with gravad lax for breakfast or with ox-tail curry at dinner.
Breads, Muffins, Pancakes:
Pumpkin Pancakes from Wellness Mama
Cinnamon Almond Pancakes from Hella Delicious
Almond Flour Crepes from Eat Nourishing
June 10th, 2015 | Breakfast, Dairy, Drinks, Fermentation, GAPS/SCD, Gluten Free, Grain-Free, Medicinal, Recipes, bile, cabbage, constipation, GAPS Milkshake, GAPS smoothie, juice, kefir, microbiome, milkshake, Natasha Campbell McBride, probiotic, spirulina, stomach acid
Dr. Campbell-McBride has invented the GAPS milkshakes for a multitude of situations. One of these it is especially recommended for is constipation. Juice stimulates bile production.
A GAPS milkshake is a combination of juice blended with raw eggs and a healthy dollop of fermented cream (sour cream). Initially begin with about 1/2 cup a day and work up to 2 cups a day. Sensitive people may want to begin with even less.
The high fat content of sour cream lubricates the bowel wall and softens the stool.
It is easy to make you own sour cream, simply innoculate a pint (500ml) of (preferable raw) cream with 2 tablespoons of kefir, yogurt or creme fraiche.
Let this mixture sit on the counter for 24 hours, and you will have your own homemade probiotic rich sour cream.
Dr. Campbell-McBride recommends using carrot juice as a base for your juices, it is good to have the juice as clear as possible, especially at the beginning of the diet when your digestive system is very sensitive to raw fibre.
To this you can add a green apple and other therapeutic ingredients, such as ginger, celery, cucumber, carrot tops, mint, lettuces, beet and radish tops, bok choy, cabbage, etc.
These delicious eggy muffins are easy to whip up and throw in the oven while you prepare your GAPS™ milkshake.
Makes about a dozen
- 1 pound ground pork (or other ground meat, sausage is very nice)
- 1 Tablespoon butter, coconut oil or lard
- 2 teaspoons ground fennel (optional)
- 1 teaspoon turmeric
- 12 pastured eggs, beaten
- 1/2 c yogurt or sour cream
- 1 med zucchini, grated
- 1 bunch of green onions, chopped
- 1 bunch of basil, chopped
- 2 red peppers, diced (optional)
- 1 t salt
- 1/2 t pepper
- 1 c cheddar cheese
Preheat oven to 350 degrees. Grease 12 muffin cups.
Saute the ground pork or sausage on medium heat, add the turmeric, fennel, salt and pepper. When nearly cooked add the peppers, zucchini, green onions and basil. Saute briefly.
In a large bowl beat the eggs and yogurt. Add the sauteed meat, vegetables and spices. Spoon about 1/4 c of the mixture into the muffin cups, top with cheese and cook from 15 to 20 minutes, until the egg has set.
This soup is what I use as the basis for the GAPS™ diet, the vegetables used are usually well tolerated by most people. It is best not to use any green leafy vegetables on the introductory stages of the GAPS™ diet. This soup is very nourishing, delicious and easily absorbed by a compromised GI tract.
The vegetables and types of meat that go into this recipe can be varied and the soup remains just as delicious, for example adding chopped tomatoes can make it quite different.
This recipe feeds 2 people for two days and easily serves 4.
- 1-2 T lard, ghee or coconut oil
- 2 medium onions, sliced
- 1/2 t turmeric
- 1 pound ground meat – pork, beef, lamb, chicken, turkey or sausage
- 1 medium zucchini, grated
- 6 large carrots, grated
- 1 pound green beans, chopped 1/4 inch – or peas (optional)
- 8 c or more homemade stock or broth
- 1 T salt
- 1/2 t black pepper
- 2 cloves crushed garlic, optional
Gently sweat the onions in the fat, add the turmeric and the meat, don’t let the onions or meat begin to brown.
I developed this recipe in memory of my mother-in-law, Oma Harriet, on the first anniversary of her passing away. August 30th was her birthday so it seems appropriate to post this recipe today. They came out surprisingly well! I used coconut flour for the crust and the delicate coconut flavor is a nice complement to the rich, sweet lemon curd.
Oma Harriet was a great collector of old recipe books so I searched them for lemon squares recipes. I discovered that it seems to be a relatively recent recipe probably first created in the 1950s or later. It also seems to be a uniquely American recipe. If anyone has any more info on the origins of this recipe I’d love to hear it!
We just love Trout Lake Farmer’s Market, Vancouver BC. Our recipe from today’s haul features many local food businesses. The rough eye fillet is from freshofftheboat.ca, the lychees are from our local Chinese farm stand (we just love lychee season!), the butter in the buerre rouge is from a local artisan dairy out in Chillawack — Farm House Cheeses and is incredibly yellow — out at the farm, behind their shop (see image below) their cows enjoy large fields of grass under the mountains. Strawberries in the salad are of course local as well. My own balcony-grown arugala is also featured 🙂 (By the way this dish is absolutely divine and remarkably quick and easy to make.)