From the monthly archives: September 2011
About a month or so ago we made over a gallon of (lacto-fermented) pickled jalapeños.
Yup, I said a gallon.
Our motto isn’t go big or go home. It’s go big at home. Because who doesn’t need a gallon of pickled jalapeños??
My friend whom we get produce through was supposed to [...]
Even if you don’t have a garden — or have a severely neglected one like mine this year! — you can still have fresh (organic) basil all the time without spending an arm and a leg on the fresh stuff at the grocery store. Or a ton of time caretaking or multiple daily rinsing [...]
Pig skin is a beautiful, delectable thing. Not just good for making footballs. You can eat it too.
If you need a grain-free substitute for chips, these are totally the way to go. They are infinitely dip-able, crazy crispy, and even taste a little bit like popcorn, strangely.
Yes, you can probably buy [...]
It is a public health disgrace that more people in the US don’t know about when and how to use activated charcoal. This stuff has been clinically proven to promote, for lack of a better word, miracles. It is common knowledge in Russia that whenever you have an upset stomach, diarrhea, or any [...]
A lot of what I talk about on this blog probably seems like “pseudoscience” – not double-blind-studied, experimentally proven and factually-based. For some of my readers (and I of course am particularly addressing this to my father, the engineer, because when it comes down to it we’re all always still deep-down trying [...]
Taking a week off from the mystery meats … here, instead, is a very classic, familiar, and simple way to prepare chicken that has nourished me recently. If you’re new to cooking real foods, or meat, or teaching someone to cook, this might be a good recipe to start with.
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No, this does not have to do with a hangover after a Metallica concert …
Heavy metals like mercury, lead, arsenic, cadmium, and aluminum (although this last one is technically not a “heavy” metal) are a normal part of human existence these days. They are in our food, our air, our soils, [...]
This question is from a friend of mine from college, who is raising three very healthy-looking kiddos (at least judging by her Facebook pictures)! They’re not doing GAPS, and her question isn’t necessarily coming from a GAPS-based perspective, but the answer definitely connects to the ideas behind why GAPS works … so I’m [...]
So, if you have read my post on broth, you already know what a huge fan I am of using various bones to make stock. They’re kind of critical to the process, actually, hence the term, “bone broth”.
However, this post isn’t about using bones to make broth.
Nor is it about marrow, [...]
The final installment!
There are just a few more things to add in to your diet at this phase, and then you’re on to the full GAPS diet, which will feel like quite the luxury after all these intro stages!
Stage 6: Additions
Raw apple (assuming applesauce was fine on Stage 5), then [...]
Raclette is a traditional Swiss dish made with cheese and veggies (and meat pieces too — like lardo — if you like). What could be simpler than that?
Raclette is made, however, with a very particular kind of VERY STINKY cheese, which can be a challenge to find depending on where you [...]
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