Friday, March 4, 2011
Cooking GAPS moved to CookingGAPS.Wordpress.com
Just to let you know, I have moved Cooking GAPS. Hope to see you at the new site.
Tuesday, March 1, 2011
Day 2
Today I ate
Earlier today I stumbled across this helpful post about preparing to go on GAPS. I managed to do much of what she suggested. I made and canned about 30 quarts of chicken, duck, and beef broth; made a big batch of applesauce, which my kids prefer to cooked apples (though I may try those, too); and pre-cooked 10 pounds of pork sausage patties. I thought patties would mostly be for the kids, but they already came in handy when I need some meat to go with our first soup. Some of her other suggestions I do already as a matter of course: preparing fermented vegetables, keeping two freezers full of meat, and meal plan. It didn't occur to me to stock up on, pre-cook/pre-cut squash or prepare crispy nuts, but I'll probably do that this weekend.
- Breakfast: Liverwurst and a mug of chicken broth with pickle juice and egg yolk.
- Mid-morning snack: Cup of garlic and ginger infused duck broth with egg yolk and kimchi juice.
- Lunch: Pork Loin and Bok Choy in Duck Broth.
- Dinner: Same as lunch, plus a bit of applesauce with cinnamon.
Earlier today I stumbled across this helpful post about preparing to go on GAPS. I managed to do much of what she suggested. I made and canned about 30 quarts of chicken, duck, and beef broth; made a big batch of applesauce, which my kids prefer to cooked apples (though I may try those, too); and pre-cooked 10 pounds of pork sausage patties. I thought patties would mostly be for the kids, but they already came in handy when I need some meat to go with our first soup. Some of her other suggestions I do already as a matter of course: preparing fermented vegetables, keeping two freezers full of meat, and meal plan. It didn't occur to me to stock up on, pre-cook/pre-cut squash or prepare crispy nuts, but I'll probably do that this weekend.
Pork Loin and Bok Choy in Duck Broth
My husband went to Carlton Farms last week and came home with a lot of pork, so here's another pork recipe. We also happened to have a little bit of duck breast prosciuotto left over and I added that to the pot as well.
2-3 pound pork loin
salt, pepper
2 tablepoons duck fat or ghee
2 tablespoons shallot, minced
1 tablespoon (or more!) minced ginger
1-2 cloves garlic, minced
1 quart duck broth
2 cups apple cider
3-4 stalks bok choy, ribs and leaves chopped in 1" widths
Preheat oven to 400F. Rubbed pork loin with salt and pepper and place in a roast pan. Cook for 45-60 minutes, until thermometer inserted into center of pork registers 155°F. Remove from oven. At this point, you can cool and refrigerate the loin to use later. When you are ready to make the soup, cut the pork loin into bite-size strips.
Melt cooking fat over medium-high heat in a large saucepan. Add shallots and saute until golden. With the duck broth nearby and ready to pour, add the garlic and ginger to the pan. Saute briefly, just a minute or so, then add a cup or so of broth and scrape up any bits that have stuck to the bottom of the pan. Add the rest of the broth, the apple cider, bok choy ribs and pork loin and bring the pot to a simmer. Cook until the bok choy is tender, then add the leaves and simmer for five more minutes. Taste and season with salt and pepper. Keep in mind that if you will be adding kimchi juice to the soup, it will not need as much salt.
Serve with kimchi or just kimchi juice and add one raw egg yolk to each bowl.
2-3 pound pork loin
salt, pepper
2 tablepoons duck fat or ghee
2 tablespoons shallot, minced
1 tablespoon (or more!) minced ginger
1-2 cloves garlic, minced
1 quart duck broth
2 cups apple cider
3-4 stalks bok choy, ribs and leaves chopped in 1" widths
Preheat oven to 400F. Rubbed pork loin with salt and pepper and place in a roast pan. Cook for 45-60 minutes, until thermometer inserted into center of pork registers 155°F. Remove from oven. At this point, you can cool and refrigerate the loin to use later. When you are ready to make the soup, cut the pork loin into bite-size strips.
Melt cooking fat over medium-high heat in a large saucepan. Add shallots and saute until golden. With the duck broth nearby and ready to pour, add the garlic and ginger to the pan. Saute briefly, just a minute or so, then add a cup or so of broth and scrape up any bits that have stuck to the bottom of the pan. Add the rest of the broth, the apple cider, bok choy ribs and pork loin and bring the pot to a simmer. Cook until the bok choy is tender, then add the leaves and simmer for five more minutes. Taste and season with salt and pepper. Keep in mind that if you will be adding kimchi juice to the soup, it will not need as much salt.
Serve with kimchi or just kimchi juice and add one raw egg yolk to each bowl.
Celery Root & Green Apple Soup with Pork Sausage
I had an immense piece of celeriac, I'm guessing he was about 4 pounds...almost as big as my 5-year-old's head. This made a half-gallon of very thick pureed soup, which I thinned when serving with more chicken stock and kraut juice.
2 pounds pork sausage
2 teaspoons rubbed sage or 3-4 teaspoons minced fresh sage
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons (at least!) cooking fat: duck fat, schmaltz, ghee...
1 onion, peeled and chopped
1 celery root, peeled and chopped
2-3 green apples, peeled and chopped
1 quart (or more) chicken stock
salt and pepper to taste
Mix the sausage, sage, thyme, teaspoon salt, and teaspoon pepper by hand or in a mixer until the ingredients are thoroughly combine. In a heavy-bottomed stock pot, cook the meat over medium-high heat until just browned. Remove and set aside.
Add cooking fat to pan. Saute onions until soft, add celery root and apples and cook briefly. Add enough chicken stock to cover the vegetables. If you don't have enough stock, add water. Bring to simmer and cook for 20-30 minutes, until vegetables are soft. Puree soup with an immersion blender or allow to cool and puree in batches in a blender. Add pork to soup, return to simmer and cook for 15-20 minutes. Add salt and pepper to taste, keeping in mind that if you are going to add kraut juice that this will make it saltier.
2 pounds pork sausage
2 teaspoons rubbed sage or 3-4 teaspoons minced fresh sage
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons (at least!) cooking fat: duck fat, schmaltz, ghee...
1 onion, peeled and chopped
1 celery root, peeled and chopped
2-3 green apples, peeled and chopped
1 quart (or more) chicken stock
salt and pepper to taste
Mix the sausage, sage, thyme, teaspoon salt, and teaspoon pepper by hand or in a mixer until the ingredients are thoroughly combine. In a heavy-bottomed stock pot, cook the meat over medium-high heat until just browned. Remove and set aside.
Add cooking fat to pan. Saute onions until soft, add celery root and apples and cook briefly. Add enough chicken stock to cover the vegetables. If you don't have enough stock, add water. Bring to simmer and cook for 20-30 minutes, until vegetables are soft. Puree soup with an immersion blender or allow to cool and puree in batches in a blender. Add pork to soup, return to simmer and cook for 15-20 minutes. Add salt and pepper to taste, keeping in mind that if you are going to add kraut juice that this will make it saltier.
Day 1
Mike and I started intro yesterday. Here's what I ate.
Doing more research on my own, I found that H. pylori resides in the stomach and causes stomach ulcers, not diarrhea. It's also protective against reflux, which I find interesting since I used to have reflux. Perhaps my body allowed it to grow to protect itself? C. albicans, on the other hand, can go just about anywhere in the body, causing a myriad of symptoms, in fact, nearly every single symptom I have. I wish my doctor had told me about the yeast. I'm not sure that I would have been ready to do anything about it any sooner than now, but maybe. (Here's a list of another GAPS person's symptoms, mine is virtually the same, except for the constipation and eye matter. I'll write up my own list of symptoms presently.)
Caffeine could also be a culprit. I didn't have any coffee yesterday and I definitely have noticed in the past that I have to "go" soon after drinking coffee. I also always drink coffee with milk or cream, so that too could be a problem. For now, I'm sticking with the GAPS Intro protocol, albeit interpreted somewhat loosely. Perhaps I should not be eating liverwurst, for instance. It's not in the list of foods for Phase 1, but it's well ground and well cooked meat. And gosh it's good!
I feared that I would be stuck doing the Intro protocol for weeks or more, but I think we'll progress quickly. I already have noticed very minor improvement in my digestion after just one day (trying to find a balance here between TMI and keeping a good record of my progress). I prepared a meal plan for the week, based on Phase 1, but we added raw eggs and ghee to our broth this morning and I think we'll continue with that. So delicious! I'm having a bit of duck broth with raw egg yolk, pickle juice and duck fat now, trying to imagine the cafe that would serve such a beverage. There should be such a place, no?
- Breakfast: Liverwurst and chicken broth with pickle juice (from homemade LF pickles)
- Mid-Morning Snack: Mug of broth with pickle juice. Realize that it tastes really good.
- Lunch: Celeriac-Apple Soup with Pork Patties (cooked for a while, til the meat was softened)
- Afternoon Snack: Same as lunch.
- Dinner: Same as lunch, plus I added a leftover beef patty and some duck prosciutto to the soup. I made a batch of applesauce and we all enjoyed that immensely.
- Before bed, I had a cup of chamomile tea.
Doing more research on my own, I found that H. pylori resides in the stomach and causes stomach ulcers, not diarrhea. It's also protective against reflux, which I find interesting since I used to have reflux. Perhaps my body allowed it to grow to protect itself? C. albicans, on the other hand, can go just about anywhere in the body, causing a myriad of symptoms, in fact, nearly every single symptom I have. I wish my doctor had told me about the yeast. I'm not sure that I would have been ready to do anything about it any sooner than now, but maybe. (Here's a list of another GAPS person's symptoms, mine is virtually the same, except for the constipation and eye matter. I'll write up my own list of symptoms presently.)
Caffeine could also be a culprit. I didn't have any coffee yesterday and I definitely have noticed in the past that I have to "go" soon after drinking coffee. I also always drink coffee with milk or cream, so that too could be a problem. For now, I'm sticking with the GAPS Intro protocol, albeit interpreted somewhat loosely. Perhaps I should not be eating liverwurst, for instance. It's not in the list of foods for Phase 1, but it's well ground and well cooked meat. And gosh it's good!
I feared that I would be stuck doing the Intro protocol for weeks or more, but I think we'll progress quickly. I already have noticed very minor improvement in my digestion after just one day (trying to find a balance here between TMI and keeping a good record of my progress). I prepared a meal plan for the week, based on Phase 1, but we added raw eggs and ghee to our broth this morning and I think we'll continue with that. So delicious! I'm having a bit of duck broth with raw egg yolk, pickle juice and duck fat now, trying to imagine the cafe that would serve such a beverage. There should be such a place, no?
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