GAPS

Master Elixir Recipe

Posted on Updated on

iphone-5-up-to-1-4-15-017

Ingredients;

Equal parts;
  • turmeric root
  • chopped garlic
  • diced onion
  • chopped hot chillies (wear gloves and be prepared to have your sinuses cleared!)
  • grated or sliced ginger
  • grated horseradish
  • chopped carrot
  • chopped apple
  • diced celery
  • orange and lemon pieces

Optional;

  • mustard seeds
  • parsley
  • oregano
  • thyme
  • juniper berries
  • Himalayan salt

Apple Cider Vinegar (make sure it’s organic with the “Mother”)

health-elixir

Instructions;

  1. Mix all the ingredients in a bowl, except for the vinegar.
  2. Fill 2/3 of a large jar with the mixture. Make sure the jar seals well.
  3. Pour in the apple cider vinegar on top of the mixture until it fills up to the top.
  4. Close tightly.
  5. Shake well.
  6. Store the jar in a cool, dark place for up to 2 weeks. Shake well as often as possible, at least once a day.
  7. After 14 days, strain it through a muslin cloth, into a bowl, to pour into a jar.
  8. Squeeze well to make sure all the juice comes out.

This elixir will be VERY HOT, so start with small amounts, maybe use it as a salad dressing first and then build up the amount as your taste buds get used to it. It’s best not to dilute it with water.

kombucha

This elixir may help with;

  • stimulating the immune system
  • feeding beneficial gut bacteria as a pre-biotic
  • killing harmful gut bacteria and yeasts (including candida)
  • stimulating metabolism
  • weight loss by increasing satiety (a feeling of fullness) and reducing appetite
  • reducing blood triglycerides, cholesterol and blood pressure
  • regulating blood sugar levels
  • alkalising the system by regulating the pH level
  • preventing and reducing indigestion and reflux
  • detoxification of the liver
  • cleansing lymph nodes of toxic waste
  • soothing and healing mucous membranes such as throat, gut lining, urinary tract
  • inhibiting and reducing muscle cramps
  • reducing post exercise muscle fatigue

As this is a fermented drink, it may cause issues for those suffering from high levels of histamines. Come and see me to reduce histamine levels naturally.

Chicken Broth Low Allergy, Low Salicylate and Low Amines

Posted on Updated on

clear-broth

Ingredients;

  • 6 litres of cold, filtered water or enough to cover the chicken (I recommend using a very large pot so you get lots of broth).
  • 2- 3 FRESH organic chicken carcasses and skin-less chicken meat (1kg of chicken in total). (skinless chicken is necessary to reduce histamines)
  • 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
  • 1-2 carrot, quartered (if salicylate intolerant, use swede)
  • 3 sticks of celery
  • Several sprigs of fresh thyme (omit if salicylate intolerant)
  • A bunch of parsley
  • A generous pinch of celtic, rock, Himalayan or sea salt
  • 2 tbsp apple cider vinegar (omit if salicylate intolerant)

Directions;

  • Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
  • Bring to the boil.
  • Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
  • When no more foam is surfacing, add the vegetables, thyme and and salt and reduce heat to simmer.
  • Cook for 2-4 hours.
  • Ten minutes before the end add the parsley. This will increase the mineral content of the broth.
  • After cooking, remove carcasses and veggies with slotted spoon and strain into a container.
  • The broth can then be stored in pint-sized glass containers in the fridge. Chill well before freezing.

Yummy Banana Nut-Butter Pudding

Posted on Updated on

Banana smoothie
Ingredients:
  • ½ cup almond butter, pepita butter or peanut butter (or any nut butter would be scrumptious!)
  • 2 tbsp. honey
  • 1 tsp. vanilla
  • 2½ medium, or 3 small bananas
  • ½ tsp. cinnamon

Instructions:

Put all ingredients in a blender and blend until it starts to look like a pudding!!

Add slices of your favourite fruits on top for added yumminess!!

Image courtesy of galzpaka at FreeDigitalPhotos.net

 

Cauliflower “white” sauce, gluten free, GAPS & Paleo friendly

Posted on Updated on

Cauliflower

Ingredients:

  • 8 large cloves garlic, minced
  • 2 tablespoons butter
  • 5-6 cups cauliflower florets
  • 6-7 cups vegetable broth or water
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon pepper (more to taste)
  • ½ cup milk (more to taste). You can use any kind of milk including almond, rice or oat milk.
Directions:
  1. Saute the minced garlic with the butter in a large frypan over a low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
  2. Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
  3. Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Notes
Adding olive oil can help keep the sauce really smooth and adds a delicious flavour. Adding grated Parmesan or other hard cheeses such as tasty or goat’s or sheeps milk cheese is also yum!
pasta carbonara
Image courtesy of James Barker at FreeDigitalPhotos.net
Image courtesy of tiramisustudio at FreeDigitalPhotos.net

Cauliflower Cheesey Bread; GAPS & Paleo friendly

Posted on Updated on

cauliflower cheesey bread

    • 1 head cauliflower, riced
    • 1/2 cup shredded Mozzarella or a hard Goat’s or Sheep’s milk cheese
    • 1/2 cup shaved Parmesan cheese
    • 1 large egg
    • 1/2 tablespoon freshly minced garlic
    • 1/2 tablespoon freshly chopped basil
    • 1/2 tablespoon freshly chopped Italian flat-leaf parsley
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 3/4 cup shredded Mozzarella Cheese (or grated Goat’s or Sheep’s milk cheese)

Directions:

  1. Preheat oven to 220C
  2. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Grate or process in a blender to resemble rice. Alternatively, grate cauliflower or process cauliflower and cook as cauliflower rice. See recipe here;  https://equilibriumnaturalhealth.com/2017/04/04/cauliflower-rice-paleo-g-f-low-carb/
  3. One large head should produce approximately 3 cups of riced cauliflower.

To Make the Bread:

  1. Place baking paper over a baking tray or pizza stone
  2. Wring out as much water from the cauliflower rice as possible
  3. In a medium bowl, stir together the cauliflower, Parmesan, Mozzarella (or Goats or Sheep’s milk cheese) and egg. Add basil, parsley, oregano, crushed garlic and salt & pepper and mix together to combine.
  4. Transfer to the baking tray or pizza stone, and using your hands, pat out into a large rectangle
  5. Bake at 220C  for 15 minutes, or until the cheese has melted and turned golden.
    Remove from oven.
  6. Slice and serve!

Beetroot Dip Paleo and GAPS friendly

Posted on Updated on

 

Beetroot

Beetroot Dip

  • 2 medium to large beetroots, scrubbed and cut into chunks
  •  1 small onion
  • cloves garlic, peeled and quartered
  • 1/4 lemon, juiced
  • 1/2 tsp Garam masala powder* (optional)
  • 1 tsp paprika
  • Salt & Pepper
  • 1 tsp apple cider vinegar
  • Olive oil
  • (1/2 hot chilli, halved long ways)
  • Foil

 

(* If you don’t have garam masala, you can replace it with 1/8 teaspoon ground cumin, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cinnamon & 1/8 teaspoon paprika)

 

Instructions:

  1. Pre-heat oven to 180C
  2. Place a piece of foil (long enough to wrap your ingredients in, so probably a bit longer than a roasting dish) on the table ready for your beetroot.
  3. Cut the stems off and scrub the beets carefully to remove dirt and most of the skin. Cut beetroot into chunks and place on the piece of foil.
  4. Peel onion and garlic, cut into chunks and place on the beetroot. (If you want your dip to have a bit of heat to it, cut a hot chilli in half long ways and add in.)
  5. Season with salt & pepper, drizzle with olive oil and squeeze on a bit of lemon juice.
  6. Wrap the foil carefully into a long parcel, place parcel in a roasting dish and roast until done (roughly 90 mins, check with a fork).
  7. When the beetroot is roasted soft, blend the ingredients until smooth. (I used a wand mixer, but blender would work just as well.)
  8. Add in olive oil, vinegar, lemon juice, garam masala, paprika and blend together.
  9. Season with salt & pepper and adjust spices until right.
  10. Refrigerate overnight and serve cold!

Image courtesy of Simon Howden at FreeDigitalPhotos.net