Elderflower Champagne

This is a refreshing probiotic immune boosting beverage made through wild fermentation. Made with the white-colored flowers of the elderberry shrub (Sambucus nigra or S. canadensis), elderflower champagne is a naturally bubbly, lightly alcoholic beverage with a delicate taste. It’s worth noting that this fermented elderflower beverage isn’t technically champagne because it doesn’t contain the grape […]

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Elderflower Champagne
Full GAPS
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
Litres
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Litres
Ingredients
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Instructions
  1. Prepare the flowers Do not wash the elderberry flowers. There is a natural yeasts on the flowers that will initiate the fermentation process. Just shake off any insects and remove any sticks and leaves from the cluster bunch completely!! ONLY use the flowers themselves as the leaves and branch can be poisonous.
  2. Place the honey in a very large bowl and pour in the boiling water. Stir until the honey or sugar has completely dissolved.
  3. Add the cold water. Stir in the vinegar or lemon juice and the elderberry flowers. Optional: I like to slice some round lemons pieces to add to the mixture.
  4. Cover with a clean dishtowel or cheesecloth and let the mixture sit at room temperature for 48 hours, stirring at least twice a day. By the end of these two days, you should see signs of fermentation: the top of the liquid will look frothy and bubbly, especially when you stir it. If the liquid is remains completely still after 48 hours, add a teaspoon of water kefir grains and wait another 48 hours, stirring occasionally, before proceeding to the next step. (the room temperature and the amount of beneficial yeast on the flowers plays a part in this process which is why you may or may not need the kefir grains) In most cases I like to add them any way, especially in the colder months).
  5. After 48 - 84 hours, pour the fermenting elderflower champagne through a finely meshed sieve to strain out the flowers (and lemon rind, if using). Use a funnel to help transfer the brew into clean plastic soda-type bottles with screw tops or thick ceramic or beer bottles with rubber flip tops. Do not use corked wine bottles because elderflower champagne is quite capable of popping out the corks or worse—exploding the bottles. Leave at least an inch of headspace between the surface of the liquid and the rims of the bottles. Secure the tops.
  6. Leave at room temperature for a week, “burping” (opening briefly) the bottles at least once a day. After the week at room temperature, move them to the refrigerator, but keep “burping” the bottles occasionally for another week.
  7. When ready to serve I like to add in fresh lemons, oranges and mint leaves. It is a lovely beverage.
Recipe Notes

 

  • Elderflower champagne will keep in the refrigerator for several months.
  • The earlier you drink it, the yeastier it will taste. Wait at least 2 weeks from bottling if you want it at its best.
  • Sugar can be used in the fermentation process and don't worry, the sugar content will be consumed during fermentation.  The honey version takes slightly longer to ferment out than the sugar version.
  • The final drink should be fizzy and lightly sweet.

 

GAPS Chamomile Tea

Good organic Chamomile tea can be found at your local health food store, however here are the instructions on how to make your own. Chamomile flowers are a little white flower with a yellow centre like a small daisy. There are two types of chamomile – the Roman or English Chamomile, which is a perennial, […]

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GAPS Chamomile Tea
This recipe is approapriate for the introduction diet from stage One onward
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Prep Time 5 Minutes
Servings
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Ingredients
Prep Time 5 Minutes
Servings
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Ingredients
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Instructions
  1. Snip the flowers off when they’re flowering in summer, and use them fresh in a teapot with filtered boiling water.
  2. You may also dry them and store them in an airtight container to use at a later time
  3. Let the tea steep for 3 – 5 minutes before pouring through a tea strainer (consumed between meals).
Recipe Notes

 

 

GAPS Ginger Tea

Ginger is well known for its relief of pain and inflammation and assists in soothing the digestive tract, reduces flatulence and eases symptoms of nausea. Print Recipe GAPS Ginger Tea This recipe is appropriate for the introduction diet from Stage 1 onward Votes: 0 Rating: 0 You: Rate this recipe! Course Beverages Cuisine Full GAPS […]

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GAPS Ginger Tea
This recipe is appropriate for the introduction diet from Stage 1 onward
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Prep Time 5 Minutes
Servings
Person
Ingredients
Prep Time 5 Minutes
Servings
Person
Ingredients
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Instructions
  1. Grate some fresh ginger root and place a teaspoon of grated ginger in the teapot and pour boiling water over it
  2. Let the tea steep for 3 – 5 minutes before pouring through a tea strainer. (to be consumed between meals)

Coconut Milk

Here we have two coconut milk recipes for the GAPS Diet for people who cannot tolerate nut milks. Canned coconut milk often contains, preservatives and other additives that the GAPS Program does not allow for. BPA is also usually lined within the tin cans containing coconut milk as well. For these reasons, we encourage you […]

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Coconut Milk
This recipe is appropriate for the Introduction diet when nuts have been successfully introduced and tolerated from stage 4 onward.
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Prep Time 20-40 mins
Servings
Cups
Ingredients
Raw Coconut Milk
  • 4-6 Young green coconuts Enough to produce 1-2 cups of fresh coconut meat and 1/4 - 1/2 cup of coconut water
Equipment for Raw Coconut Milk
Coconut Milk from Shredded Coconut
Prep Time 20-40 mins
Servings
Cups
Ingredients
Raw Coconut Milk
  • 4-6 Young green coconuts Enough to produce 1-2 cups of fresh coconut meat and 1/4 - 1/2 cup of coconut water
Equipment for Raw Coconut Milk
Coconut Milk from Shredded Coconut
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Instructions
Raw Coconut Milk
  1. With a sterilised kitchen flat head screw driver, use a hammer to pierce three holes into the top of the young green coconut ensuring that it penetrates the nut inside.
  2. Line a strainer with a cheese cloth over the jug or bowl and pour the coconut water from the three holes into the jug and set aside
  3. When all the coconut water is drained, open the top of the coconut by slashing the top off with a strong knife or cleaver. This may take a few slashes on each side at the top of the coconut. There are many videos online that you can view to learn how to do this.
  4. When the top of the coconut is open, spoon out the coconut meat from the sides of the shell. Try to avoid collecting the brown husk and only set aside the white soft meaty flesh. The meat from a young coconut should be soft and moist. If you have lots of coconuts you can do this all at once and freeze the coconut meat for later use.
  5. Repeat the above 3 steps with all coconuts until you have two cups of coconut meat flesh.
  6. Place the coconut meat into a good strong blender, vitamix or thermo mixer and mix the ingredients for as long as it takes to reach a smooth thick consistency whilst gradually adding the coconut water for the desired thickness result. It is important to ensure that the coconut milk mixture is not grainy or lumpy if you wish to have the best yoghurt like resemblance to make yoghurt later.
  7. Contain in a glass bottle with a screw top lid and store in the fridge. Keeps for up to one week in the fridge or can be frozen.
Coconut Milk from Shredded Coconut
  1. Add 1 cup of shredded coconut to one cup of water in a saucepan and bring to the boil. Boiling the coconut will rehydrate the coconut and release the natural coconut fat making it thicker.
  2. Allow the mixture to cool for 15 – 20 minutes and then add the mixture to a good strong blender, vitamix or thermo mixer and mix the ingredients well for a few minutes or so.
  3. Line the top of a jug with a strainer and cheesecloth and pour the mixture through the cheesecloth.
  4. Lifting the edges of the cheesecloth and gathering the strained coconut flakes, twist the cloth and squeeze with your hands allowing all the coconut milk to drip through the strainer and into the jug.
  5. When all the milk has been squeezed and collected in the jug, contain in a glass bottle and store in the fridge. Keeps for up to one week in the fridge.