Raise, save, and prep "God's natural, organic, whole foods, grown locally, in season"
Patty, a homeschooling mother of two girls, loves blogging about cooking and health. She passionately pursues healthy cooking to heal herself and her family. Her family began their healing journey with the GAPS diet in November of 2009 but her pursuit of health using holistic methods started long before that. Connect with Patty and read more about her journey at her blog Loving Our Guts or on her Facebook Page, Pinterest and Twitter.
Recently I decided to try fermenting in dedicated fermenting vessels with a controlled oxygen-free environment. Why? My family had been on the GAPS diet for 2-1/2 years and still had healing to do. My 4-year old was reacting to the fermented foods I made in mason jars and the fermented foods purchased from the store. So I was hopeful that new fermenting containers would make a difference for her — and for all of us.
My family makes most of our baked goods with coconut flour. In addition to following GAPS, two of us need to be on a low-oxalate diet. Coconut flour is the only low-oxalate, GAPS-friendly flour. I really like that coconut is technically a fruit and is very low in anti-nutrients, making soaking unnecessary (as is necessary with all grains, nuts, and seeds). In this post, I’ll help you discover what makes coconut flour unique, how to bake with it, and I’ll share some of our favorite recipes.
According to Dr Natasha Campbell-McBride, 80% of people will get better on the GAPS nutritional program alone. In other words, by following the advice in her GAPS book, most people will heal in an average time period of two and a half years. However, 20% of people will need GAPS plus more to find full healing. She calls this adding the “cherries on top”.
Fundamentals of traditional cooking, sourdough, cultured dairy and cheese, fermentation, dehydrating, and real food kids. Starts at $8/mo.
Become member today!
Our real food weekly menu plans take the guesswork out of what to fix, what to buy, and what to prepare when. Click here for a free sample.
Know Your Food with Wardee on Fridays. Helping you raise, save, and prep food for good times and bad.
New: The Complete Idiot's Guide to Fermenting Foods by Wardeh Harmon.
eBooks: Fundamentals I and II, Sourdough A to Z, Cultured Dairy and Basic Cheese, Lacto-Fermentation, and Real Food Kids.
Recent Comments