Saturday, June 18, 2011

Bison meatballs, fake noodles and omelet

can't have enough!  

Zucchini's in season now so I had to figure out a way to incorporate it into our diet.  My daughter is not a fan so I cut the zucchini to make them look like noodles and sauteed it in coconut oil, garlic, onion, pepper, a little bit of *peanut butter(use almond butter to make it paleo).  She's always saying how she misses noodles, well here you go then! She ate them! 

The omelet is just pastured eggs, scrambled with sweet onions, also from the farmers market.

If you haven't tried bison yet, I think you should. It's really good and it's one of my favorites.  This is just something I put together at the last minute:

Once again, I'm eyeballing:

1/2 pound ground bison
dash of pepper, sea salt, organic garlic powder, some sage
About 2 Tbsp pureed peach(no skin)
1 tsp honey

Just mix it all together and form into small balls.  Bake at 350 degrees F til it's brown. 

*I make my own peanut butter.  I soak the peanuts for 12 hours in salty water. Rinse well and roast them at 350 degrees til crispy.  I get skinless peanuts.  After roasting, I process it with a little honey and unrefined coconut oil. 

Saturday, June 11, 2011

Bone broth anyone?

Gut-healing broth

I can honestly say that I am now addicted to bone broth ever since starting on the GAPS diet.  My day feels like something is missing if I don't have any.  Thankfully my daughter feels the same and that makes me very happy!  When we first started on GAPS, she refused to touch broth at all.  Now she welcomes it everyday and I'm glad because I know it's been instrumental to our healing.

We are currently on stage 4 of GAPS now (can I hear a woot!?).  We started in March and I've decided that I will not rush things through. I think we'll stay on stage 4 for a few more months.

Anyway, back to the broth.  Simple and nourishing and a must have for every meal.

For this one pictured, I used grass-fed beef bones (I'm not sure what kind, it had a lot of marrow).

Water, sea salt, pepper, onions, garlic, a dash of apple cider vinegar.  Just throw them all in there. Simmer for 2 hours.

After the broth cools, I normally put them in zip-lock bag and then freeze them.  I use them for dishes or just drink them plain with our meals, or add egg or other veggies to it.

Beet Kvass

Another nourishing, lacto-fermented drink for you to try! 

Looks pretty doesn't it?


2 quart glass container
2 organic beets, skinned and diced roughly
4 tsp sea salt

Put beets in the jar, add the salt then fill it up with filtered water all the way to the top.  Stir. Cover and let it ferment for 2 days. Some say 3 days will make it better, that's totally up to you.  After the alloted time, transfer kvass into another jar.  Add more water to the remaining beets and ferment again for 2 days.  The second batch will not be as potent as the first time but that's okay!