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GAPS Recipes

Click on the recipe title below to select the recipe page Homemade Meat Stock and Meat and Vegetable Soup Kefir Homemade Butter, Ghee and Dripping Homemade Yoghurt Curde’s and Whey Beet Kvass: 3 Options Sauerkraut GAPS Milkshake / Smoothie GAPS Almond Milk NUT Yoghurt Coconut...

Kefir: Dairy and Water...

Kefir Fermented foods are essential to introduce to the GAPS diet from the beginning and kefir can be managed after whey and yoghurt have been successfully introduced.   Supplementing with probiotics alone will allow beneficial flora to do its job primarily in the upper parts of the...

Homemade Butter, Ghee a...

Ghee (clarified butter) Ingredients Organic or unpasteurised unsalted butter Instructions Preheat your oven to approximately 60 – 120 Degrees Celsius.  Add a large block of unsalted butter to a stainless steel oven dish and leave it in the oven for 45 – 60 minutes.  The liquid in...

Homemade Yoghurt Curds ...

Yoghurt Instructions Ingredient/Supplies 1 litre of Organic Milk or Raw Milk (raw milk is ideal but does not require heating) 1/3 cup of Commercial Organic Yoghurt    or    Yoghurt Culture Starters. Thermometer Yoghurt maker or Excalibur dehydrator, a hot plate or place it on top...

Fermented vegies

Beet Kvass: Three Options (Stage one or two appropriate & onwards) Option One:  Dairy free 1 kg beetroot 1 ½  tbls salt added to water 1 tsp caraway seeds 3 Garlic Cloves Place seeds and garlic in glass canning jar and place beetroot Slices (1/2 cm thick) on top until the jar is...

Sauerkraut

Sauerkraut Lactic Acid Fermentation   “Sauerkraut is a wonderful healing remedy for the digestive tract, full of digestive enzymes, probiotic bacteria, vitamins and minerals”. (Dr Natasha Campbell – Mc Bride) Natural Lactic Acid Fermentation is one of the oldest and...