Almost Autism:Recovery for Kids, Support & Community for Moms
You can use this honey yogurt frosting as an easy GAPS/SCD-legal frosting for cakes and cupcakes. You could even serve it on its own.
Serves: 16
Prep time: 10 minutes
Combine ingredients in a mixing bowl and beat until fluffy. Spread on cooled cake.
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Here’s a delicious, dairy-free, raw, vegan nut cheese recipe. You could substitute other nuts for pine nuts, as pine nuts are somewhat expensive.
Serves: 1 cup
Prep time: 10 minutes
Cook time: 45 minutes
Source: Culinary Farmacy
Preheat the oven to 400F. Cut the flower end of the garlic head off, and wrap it in tinfoil after drizzling in olive oil. The garlic will take 40-45 minutes to roast. Once the garlic is done, let it cool.
Remove the garlic paste and add with all other ingredients to a food processor. Blend the ingredients together until very smooth and creamy.
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With the dill, these lacto-brined beans are crunchy and strangely addictive, making them an easy way to get more fermented foods into your diet.
Beans MUST be blanched for 2 minutes in boiling water to destroy toxins before pickling.
Serves: 16
Prep time: 5 minutes
Cook time: 2 minutes
Source: Peter Berley
Blanch beans for 2 minutes in boiling water.
Pack beans, dill, garlic and chilis into crocks and pour in cool water, drain the water out and measure it.
Salt according to the brine ratio (3 Tbsp. sea salt and 1-1/2 Tbsp. vinegar per quart of filtered water) and cover the beans with brine.
Weight and ferment for 7-10 days at room temperature, or pack into my favorite, the Pickle Meister. Then refrigerate for up to 6 months.
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Kim chee is a traditional Korean spicy fermented cabbage dish. Fermented foods are a great way to restore your gut health.
Serves: 32
Prep time: 20 minutes
Source: Peter Berley
Quarter the cabbages lengthwise and remove their cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated apple, carrot, scallion and radish. Ad the salt and crush with your hands. Leave the vegetables aside to soften and release their juices, 15-20 minutes.
While the vegetables soften, make the spice blend: combine the garlic, ginger, onion and fish sauce if using in a blender or food processor and blend to form a puree.
Combine the spice blend with the vegetables; stir in the chilis.
Pack the kim chee into pickling crocks or a PickleMeister and ferment at room temperature for 5-7 days. Refrigerate for up to 6 months.
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