Aromatic Raisin Chutney

This recipe has developed over the years from Sally Fallon’s recipe for raisin chutney in her wonderful cookbook Nourishing Traditions.

  • 3 c organic raisins
  • 1 t red chili flakes
  • 1/2 head garlic, crushed
  • 2 T coriander seeds
  • 1 T cumin seeds
  • 4-5 cloves
  • 1 T fenugreek seeds
  • 2-3 cardamom pods (remove shell)
  • 1 T black mustard seeds
  • 1 T black peppercorns
  • 1 t ground turmeric
  • 2 inches ginger, grated
  • 2 t Himalayan salt (sea salt)
  • 1/4 c whey
  • 1/2 c non-chlorinated water

Method:
Soak raisins in warm water for at least an hour. Peel and pound ginger and garlic in a mortar and pestle. Place the whole spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.

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External Baths

Taking a bath regularly for the first two months of the GAPS diet has been the only way we have survived the first stages of this diet. Two weeks into the diet I went back to work for a couple weeks. I hadn’t been able to work for the previous three years after getting a serious case of typhoid that completely destroyed my intestinal lining. The diet finally gave me enough energy to be able to spend 8 hours standing and cooking all day again. But I was tired and came home and got right in the bath every night.

My favourite bath at the moment consists of approximately:

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Crab and Pumpkin Quiche

I was meaning to post this recipe a while ago. This is a delicious recipe which I made for the GAPS diet we are currently doing. This quiche is excellent in this Parmesan and Pumpkin Seed Crust. My Uncle caught these crabs himself off of Whidbey Island. This recipe is especially fantastic with fresh wild crab caught by someone you know!

Makes one 9″ quiche

  • 1/2 crab’s meat (or use 1 tin crab)
  • 1/4 roasted pumpkin diced (I had leftover roasted pumpkin, which was lucky because this is a great combination!)
  • 6 eggs
  • 1/2 c home-made yogurt
  • 1t salt
  • pinch of pepper
  • 1/2 – 1 c zucchini, grated
  • 2 toes of garlic, minced or mashed
  • 1/2 – 1 c cheddar cheese, grated

Method:
Make a crust (I really liked the Parmesan-Pumpkin seed crust, recipe here), but feel free to make your own favorite crust. If you are using the pumpkin seed crust, let it cook for about 5-10 minutes before adding the filling.

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Bentonite Clay

Bentonite clay has been a real life-saver for me. I am blown away by the powerful detoxing abilities of this clay. I don’t remember where, why or when it was that I first started using bentonite, but I do remember the first place I ever heard of anyone eating any kind of earth was when I read One Hundred Years of Solitude by Gabriel Garcia Marques. I remember being quite shocked by the idea at the time, but I think it did make me more willing to try bentonite clay originally :-).

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Beginning the GAPS Diet

Many people have been asking me how the GAPS Diet has been working out for us, and I am finally getting a chance to post about it. We started this diet because we have had serious re-occurring health problems ever since living in a moldy apartment in New Zealand. Our problems seemed to just get worse instead of better. I seemed to have developed leaky gut syndrome and was getting intolerant of more and more foods. We had been on no-carb diets, and various other health regimes which worked for a while but were unsustainable for long periods.
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Parmesan-Pumpkin Seed Crackers

This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.

  • 1c curds (ground)
  • 1c pumpkin seeds (soaked, toasted and ground)
  • 1/2 c sunflower seeds (ST&G)
  • 2T butter or other fat (coconut, tallow, goose)
  • 1/2c parmesan

Method:
I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.

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