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Grateful GAPS Holiday Foods

Posted by PattyLA on Nov 13, 2012 in GAPS, Recipe, Traditional Foods | 0 comments

The holidays are here and we’d love to compile a collection of all your GAPS-Legal favorites for every fall and winter holiday we can think of. This blog hop is also hosted by Starlene at GAPS Diet Journey and Joy at The Liberated Kitchen PDX. We are all grateful for GAPS. I hope you will go to each of their pages to find out how GAPS has helped them! As many of you know my family started GAPS in November 2009 (Why We Started the GAPS Diet). It was just 11 days before Thanksgiving, which is a major food holiday here in the US. We celebrated that year, out of state, at my parents home. Our impetus was my youngest daughters health crisis. It was crazy, but even on intro we were able to celebrate this major food holiday...

Give Away: Lisa’s Counter Culture E-Book ~$37

Posted by PattyLA on Sep 29, 2012 in Lacto-Fermentation, Nutrition, Traditional Foods | 13 comments

This give away is closed. Go here to see the winner and the bonus. I have the great pleasure of giving away one copy of Lisa’s Counter Culture E-Book. This book is a $37 value. Before I get to the give away I wanted to talk about the book. I have had an opportunity to read over this book and I am so glad I did! I love to read new cook books like novels and this one does not disappoint. The value in this book is at least as much from the extra information that she includes as it is in the recipes it contains. Lisa takes the time to explain so much about each recipe that she shares. Not just how to make it but what nutrients you can get from the food or how the stages of...

Aunt Joanne’s Lacto-Fermented Watermelon Pickles

Posted by PattyLA on Sep 13, 2012 in GAPS, Probiotic, Recipe, Traditional Foods | 3 comments

My mother’s family is known for food. Not fancy food, just good food and familiar food and lots of food. Various members of the family specialized in certain things. My Grandmother made biscuits like no one else. My Aunt Marge made lemon meringue pie every year for Thanksgiving and my Aunt Joanne made watermelon pickles that were fantastic. These were sweet pickles with just the right spices. I have seen these savory recipes for fermenting watermelon rind and while I’m sure they are tasty they aren’t what I think of when I think of watermelon pickles. I think of a sweet pickle with a somewhat soft and almost slimy texture (doesn’t that sound delicious?) As a child I thought calling them watermelon pickles was a joke since they looked and tasted nothing like a watermelon yet now I know...

Green PolkaDot Box Charter Member Opportunity

Posted by PattyLA on Aug 31, 2012 in Nutrition, Traditional Foods | 0 comments

I have been a member of the Green PolkaDot Box since the start. I was able to purchase a special membership before the company launched that gave me lots of bonuses and I have been enjoying the discounts on my purchases ever since. Well now the Green PolkaDot Box is once again trying to raise some more capital and that is good news for you! You can purchase a Charter Membership and enjoy many of the same rewards I am now enjoying. For an investment of $1000 you will get back $2000 in purchasing power. Plus free membership for life! There are other benefits as well to this membership. Go to The Green PolkaDot Box to read more about it. These memberships will only be available for a limited time. If you are not familiar with the...

Woot! You got an extension on a chance to win a prize worth $120!

Posted by PattyLA on Aug 26, 2012 in Probiotic, Traditional Foods | 0 comments

Didn’t you love it when a teacher would announce an extension on writing a paper for some reason out of your control. Well circumstances out of your control have gotten you an extension on your opportunity to win this prize. Just about a week ago I announced my great give away of 3 months in Cooking Traditional Foods Kitchens Resurrected and Lactofermentation Cooking schools. It is really a terrific give away but Cooking Traditional Foods had a bad malware attack last week that has largely made the website unavailable. It even was a problem for this Loving Our Guts website on Friday because I was linked to her. That is all fixed now and you can go ahead and safely click my links to her pages and read all about these great cooking schools. So you can go...

Review and Give Away: Lacto-Fermentation and Kitchens Resurrected Cooking Schools!

Posted by PattyLA on Aug 20, 2012 in Probiotic, Traditional Foods | 2 comments

I’m so excited about this cooking school that KerryAnn at Cooking Traditional Foods has set up! In fact it is two schools in one! Not only that but it is an ongoing education that just keeps building every week! Such and incredible idea and KerryAnn has the breadth of knowledge to pull it off. First the Lacto-Fermentation Class. This is teaching about the ways to achieve anaerobic fermentation of your foods. It is teaching how to make various fermented foods and it is even teaching how to use those in your picky families diet! To get an example of what KerryAnn is doing with this school you should go and watch this video she put together for making Lacto-fermented Sauerkraut. Some examples of other video recipes already posted are Pickled Garlic Sour Cream Peach Chutney Cherry Sour Cream Ice Cream Blackberry soup...

Fermentation Friday August 17

Posted by PattyLA on Aug 17, 2012 in Probiotic, Traditional Foods | 0 comments

Today I have another installment of Fermentation Friday. I’m going to be sharing some posts on Fermenatation that other bloggers have done this week that I thought were helpful in understanding fermentation as well as some great looking recipes that were published this week. First up we have Jennifer from Hybrid Rasta Mama with her Fermentation Facts post. This post is a good 101 type going over some of the basics for how and why to do anaerobic fermentation. Now on the the awesome recipes! Jessica at Delecious Obsessions has updated Pickle Me Too’s Indian Spiced Cauliflower recipe and made in a Pickl-it! I keep hearing great things about this recipe but alas on a LOD I don’t dare eat the spices in it. Speaking of Pickle Me Too, Melanie has a great way to use up extra summer squash....

Fermentation Friday

Posted by PattyLA on Aug 10, 2012 in Probiotic, Recipe, Traditional Foods | 2 comments

There is so much fermentation information flying around the blogsphere lately! Is your head spinning yet? Mine is! So today instead of talking about the science or the whys or the why not’s I’m going to share some recipes for yummy fermented foods. After all that is the whole point! Yummy, gut healing, foods. You can see some I did recently above. Ok I lied. One little article on a fermenting detail with a smidge of science in it. KerryAnn explains why weighing your salt matters and why you need to get the salt just right for your ferment. Do you have a scale? I have picked up a digital scale at a kitchen discount store that measures both grams and ounces and while I don’t use it every day some things just need that sort of precision and...

Water Kefir: Lemonade and Vanilla Bean Flavors

Posted by PattyLA on Aug 8, 2012 in Enzyme Therapy, GAPS, Kids, Low Oxalate, Probiotic, Traditional Foods | 29 comments

I got my first pickl-it jars about 3 months ago. I also got some water kefir grains that same week. I immediately began making water kefir and we have been hooked ever since. We began small and have been building up over time. We did this for two reasons. First, like all probiotic foods it is a good idea to build up your dose to avoid too much “die off” or gut flora changes at once. In addition since this is made with sugar I wanted to be sure we could handle any residual sugar in our ferments and not ingest too much. The good news is that it is helping everyone’s digestion. You may recall that my youngest has been seeing an enzyme therapist. We have seen huge benefits from that treatment and I am thrilled that her stomach aches are...

GAPS Gazpacho

Posted by PattyLA on Jul 26, 2012 in GAPS, Kids, Recipe, Traditional Foods | 3 comments

I love Gazpacho. Many years ago I had a roommate who had grown up in California. In the spring after a long cold Connecticut winter she felt inspired to have Gazpacho at her college Graduation party. I hadn’t ever tasted it and generally was of the opinion that tomatoes that weren’t intact were suspect. (I was never a great fan of marinara sauce or tomato soup). I tasted a tiny bit trepiditiously and instantly was hooked! This stuff is fantastic! I had her recipe that I followed religiously for years and then I lost it. Alas I haven’t ever seen a recipe again with quite the same combinations of ingredients however over the past few years I have loosened up my expectations of an exact result with gazpacho and now I want to just use whatever I have on hand that is...