March 26, 2013

Donuts! {GAPS}

Posted in bread, breakfast, child-friendly, dessert, GAPS friendly, side, snacks, Uncategorized tagged , , , , , , , , , at 8:15 pm by riahjoy

Donuts

 

Well I guess the girls have fallen off the blogging wagon and lost their posting momentum! This is mom again…

Most of us are now on Full GAPS and we’re enjoying a bit more freedom in what we can eat. We missed raw fruit and veggies quite a bit and of course there are more baked good options now including donuts and waffles! These are made from white beans and coconut flour – toppings are fermented blueberries, coconut manna spread, local raw honey, and nut butter (made from sprouted and dehydrated almonds, walnuts, pumpkin and sunflower seeds). We’re still primarily eating soups, good meats (picked up a quarter of a cow yesterday!), and ferments for another couple months. Everyone’s putting on weight (a VERY good thing in our scrawny family) and digestive systems are working well. Hopefully we’re healing any leaky gut issues and building up healthy intestinal flora….

{edit by Jordan} I found the waffle recipe! It’s here on The Spunky Coconut. We have a donut maker like this one that works just like a waffle iron, so we use the waffle recipe to make healthy donuts too!

 

Animals

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March 11, 2013

What we made with what we got from Azure {GAPS}

Posted in child-friendly, GAPS friendly, snacks tagged , , , , at 10:41 pm by Jordan

(This is Mom posting)

Tomorrow marks the end of our 40 day adventure on the GAPS intro diet! It’s gone by fast and yet in some ways it feels like we’ve always eaten this way. I’ve made a lot of trips to stores which is very odd for me since I’ve always gotten most of our food delivered to our house once a month by azurestandard.com and just had my husband pick up supplemental produce as needed. But we used to live on a lot of dry good staples like lentils, beans, rice, and grains. They were sprouted and soaked and very healthy, but they’re not allowed right now. With GAPS it’s all fresh and perishable: meat, bones for stock, and lots of vegetables, which must be replenished every few days for freshness. An extra fridge would have helped so much, but we gave it up to have an upright freezer which also comes in very handy.

So we’ve started to make some treats that will be allowed on Full GAPS later this week. Here Joshua is making “goodie balls” with dried coconut (a new item we can have soon–he’s only pretending to eat something forbidden :). They’re made from soaked and sprouted almonds, fermented dates, and coconut oil blended up in food processor. Sometimes we use sprouted pumpkin or sunflower seeds, sesame seeds, raw honey or cream cheese (made from dripping yogurt to remove the whey). We also made our favorite fudge with the coconut, almonds, coconut oil, raw honey, and raw cacao. Can’t wait to celebrate the end of our fast with these sweets chilling right now in the fridge, but we’re also VERY excited about adding in white beans, lentils, and raw fruit. Stay tuned….

Roll them... spheres... Just kidding!

February 28, 2013

What we got at Azure {GAPS}

Posted in GAPS friendly tagged , , , at 10:17 pm by Jordan

The cheapest way for us to get healthy and organic food is azurestandard.com. Every month a huge refrigerated semi pulls up to our house, and 40-50 families come pick up their orders from our driveway. We’ve started several drops all over Southern Arizona, and we call ourselves the Rincon Organics Buying Club.

This month’s order was a little different since we’re on GAPS–I had a hard time fitting it all in the fridge (since we also received raw milk from friends who came to pick up food). I got 12-pack cases of sauerkraut, cauliflower, and coconut water, four 64oz. tubs of Nancy’s whole milk yogurt, 25 pounds of RAW almonds (from Spain–only $5.40/lb!), 5 pound bags of split peas, lentils, dried coconut, almond and coconut flours, celtic sea salt, golden beets, frozen peas and blueberries (can’t wait til we add raw fruit in soon!), a 5 lb brick of raw cheese, 1 pound bags of ginger and garlic, and on the ground, bigger than Daniel, is a 40# bag of onions! I used up last delivery’s onions today–yes, we used 40# in one month…wow, definitely a first for me. Everything was organic except for Bubbie’s sauerkraut and it was all WAY cheaper than at the store. We get pretty much all our food from Azure except for fresh produce from nearby Sprouts grocery store or farmer’s markets and some organic items from Costco (frozen fruits and veggies,ground beef, chicken, eggs, and a few produce items like carrots for juicing).

Check Azure out and see if they deliver to your area–they’re a great family farm and business that serves us well!

The truck driver unloading to helpers lined up and waiting to deliver a box or bag to the right name and pile!

What we got

January 31, 2011

Vita-mix pesto

Posted in appetizers, sauces tagged , , , , , , , , , , , , at 11:30 pm by Jordan

I originally learned to make pesto using the recipe in the Vita-mix cookbook (a Vita-mix is I high-power blender, seen in the picture above). I read more about it in a book titled Pesto, and found that it’s not a science in the least. So now I make it like this…

1-2 cups of herbs – whatever is available! Basil is thought of first, parsley is a good filler, use about 1/4 cup with basil. I’ve used a mixture of Cilantro and Parsley, and my sister’s favorite is basil with a couple Tablespoons of Rosemary. You can also add other greens (lettuce, chard, etc) as filler, particularly when using very strong tasting herbs that need to be mellowed (cilantro, Rosemary, etc.) Oregano is a wonderful addition to Basil pesto.

1 cup of nuts. Pine nuts are traditional, and work best because of their high oil content. Walnuts (my personal favorite) are a close second for the same reason. You can also use pecans, almonds, or any other nuts, really. Just be aware that ‘crispy nuts’ (roasted or Nourishing Traditions recipe) will be chunky, rather than adding to the creaminess of the sauce.

1/2 cup Parmesan cheese or sesame seeds. The seeds are a great substitute for Parmesan cheese (ground in a coffee grinder, you can use it just like the powdered cheese – for pesto, you can use whole seeds). The only difference we’ve noticed in the pesto is that when we use real cheese, we don’t add as much salt as we do with the seeds.

Garlic to taste! The batch pictured above uses 3-4 cloves of a native variety. It was SO good!

A couple Tablespoons of lemon juice (optional because I often forget!)

Place all of the above ingredients into the Vita-mix, roughly in order (greens first, nuts next, everything else after that). Pour olive oil over that until you can see that it’s made it way to the bottom (about 1/2 cup, maybe?). Put the black part of the lid on, leaving off the clear part so you can continue to add oil. Start the Vita-mix on Variable 1 and slowly turn up to about five. Add olive oil as needed to keep things moving. When it’s moving nicely, you can stop adding for a thicker consistency, but I usually add more if we’re not planning on using it as a spread (thinner is better for uses like pasta sauce). Continue blending on a medium Variable speed until it looks good to you! (some people like it creamier than others).