Menu 8-13 november

doDag 18: Intro: ghee. Menu: amandelpannenkoeken en 1/2 avocado, kokosolie/amandelpasta snack en champignonsoep, kippensoep, ossenstaartsoep, gehaktballetjes met groente

Stage 4:

vrijDag 19: Intro: wortelsap. Menu: wortelsap en amandelpannenkoeken, kokosolie/amandelpasta snack en kippensoep, restjes gehaktballetjes met 2/3 avocado, pompoensoep, karbonaadje met sperziebonen

zaDag 20: Intro: roerei. Menu: wortelsap en kippensoep, ossenstaartsoep, roerei met 3/4 avocado, champignonsoep, casserole met varkensvlees en erwtjes

zoDag 21: Intro: olijfolie. Menu: wortelsap met breakfast sausage (zie hieronder) en roerei, pompoensoep, restjes casserole met avocado, pompoensoep, ossenstaartsoep

maDag 22: Intro: boter. Menu: wortelsap en amandelpannenkoeken, champignonsoep, kippensoep, pompoensoep, zalm met courgette en prei

diDag 23: Intro: notenbrood. Menu: wortelsap met breakfast sausage en notenbrood en boter, ossenstaartsoep, zalm met mayo en avocado, pompoensoep, kippenpootjes met broccoli

melkproducten

Stage 5:

appelmoes

fruit door sap

rauwe sla met komkommer

Stage 6:
Rauw fruit en honing
Zoete snacks

nachtschades

Breakfast Sausage

3 lbs ground beef
2 cloves garlic, crushed
1⁄4 inch ginger, grated or diced
Combination of fresh basil, parsley, cilantro, or other fresh herbs, finely chopped, 2-6 tablespoons
1 teaspoons sea salt

Combine beef with seasonings, form into patties, and fry in a pan or simmer in stock until cooked through. 

Stock and Onion Gravy
This stock and onion gravy is a great way to sneak broth in! Like the herbed olive oil, it’s easy to spoon over meats and vegetables.
1 pot chicken stock
6 onions, peeled and sliced 1 teaspoon sea salt
Simmer onions in chicken stock, covered, until onions are soft. Add 1 teaspoon sea salt and puree with an immersion blender. Remove lid and reduce over low heat until desired consistency (reduced by half is good). Store in glass jars in the fridge and spoon over meats, add to scrambled eggs, and use to sauté veggies in. 

Beet kvass

Durga’s Beet Kvass Recipe:

Beet Kvass is a effervescent lactic acid fermented beverage which you can easily make at home from beets, water and sea salt. It can be consumed as a tonic drink, or used to make a vinaigrette dressing. Beet kvass, like other lactic acid fermented drinks, is best consumed in relatively small amounts. It is considered a tonic drink, due to the many health benefits from nutrients, enzymes and beneficial organisms in it. Kvass is also made from stale rye bread. No traditional Ukranian home was without its bottle of beet kvass, according to Lubow A. Kylvska, author of Ukranian Dishes.

Folk medicine values beets and beet kvass for their liver cleansing properties and beet kvass is widely used in cancer therapy in Europe. Anecdotal reports indicate that beet kvass is an excellent therapy for chronic fatigue, chemical sensitivities, allergies and digestive problems. (from Weston A Price Foundation website.)

Note to Sally Fallon fans: the following recipe is adapted from Fallon. Many people start out all excited to make beet kvass and find the results unpalatable and give up. The secret is to use just a pinch of salt (prefer Celtic coarse) and ½ a cup of whey (or more, if you have lots to use up!)
Basic Beet Kvass

Batch 1:
2-4 medium to large beets, scrubbed, unpeeled, coarsely chopped
½ cup whey leftover from making homemade cheese from raw milk (powdered will *not* do)
pinch sea salt (Celtic salt is preferred as it adds minerals)
about 1-1/2 qts filtered water (not fizzy mineral water)

Combine all ingredients in 2 qt. glass jar. Fill rest of jar w/ water, leaving about 1-1/2 inches headroom.

Invert jar to gently mix ingredients. Place on a counter. Kvass will be ready in 2-4 days, depending on outside temp. Try to mix by turning jar a couple times/day. You can tell it’s ready by the rich red color, by floating beet pieces (means good amount of lactic acid has developed), and by the presence of “bloom” (mold) on top.

Subsequent Batches:
When kvass is finished, gently scoop off as much bloom as you can. Strain liquid into bowl, and transfer to another 2 qt. glass jar. Refrigerate. You may drink at full strength, but as it is concentrated, you may wish to dilute half with mineral water, and add 1-2 tsp honey. It is delightful taken this way, a very pleasant “beet soda.” Children like it, and it looks beautiful.

Then, wash the quartered beets well. They will be slimy. Also wash out the jar they fermented in well with hot water. Chop the beets one size smaller, and place back in fermenting jar, again with half cup way and pinch salt. Repeat whole process. I have gotten up to 4 lovely batches of kvass this way-so three beets last about 2 weeks!

Variations:
Are endless. Kvass is very nice with a teaspoon of cinnamon (a good blood toning combo); also ginger root and lemon (careful! The ginger gets very heady—open slowly or you may have a bubbling mess!); also my favorite is cranberry concentrate—making a great female tonic. For a real treat you may also make it with half water and half freshly juiced apples or pears. It is also nice with dried mint (just crush mint leaves and add to the jar with the beets.)

I would advise against adding honey to the fermenting batch, or using fizzy mineral water, as both slow fermentation; but added after, both (especially the honey) bring health benefits.

Bron: https://sites.google.com/site/spiritualfoodcsa/food-a-pedia/beets

GAPS hartige snacks ideeën

Geroosterde pompoenzaadjes:

http://www.lovingourguts.com/roasted-pumpkin-seeds/
en:
http://myculturedpalate.com/blog/2012/11/13/pumpkin-seeds-toasting/
Schil eraf halen:
http://www.gardenguides.com/80374-peel-pumpkin-seeds.html
of:
http://www.wikihow.com/Shell-Pumpkin-Seeds
















Leverpaté:
http://myculturedpalate.com/blog/2012/02/24/liver-pate-recipe/

Kurkuma thee:
https://www.marksdailyapple.com/creamy-turmeric-tea/

GAPS salades

Zuurkoolsla:

http://thenourishingcook.com/my-favorite-salad-sauerkraut-coleslaw/

GAPS smoothie ideeën

GAPS milkshake:
Make a juice from a mixture of fruit and vegetables, add 1-2 raw eggs (both the yolk and the white) and a large dollop of raw sour cream (if sour cream was not introduced yet, use coconut oil) and whisk the whole thing. It will turn into a delicious ‘milkshake’. The fats and protein balance the sugars in the juice, keeping the blood sugar under control. The juices of apple, celery, beetroot and other vegetables soften the gallbladder stones over time, while the fat provides gentle stimulation to the liver to squeeze these stones out. Start this milkshake from a few tablespoons per day and gradually increase to 2 glasses per day: first thing in the morning on an empty stomach and middle of afternoon.
[Beet kvass toevoegen?]
http://www.gaps.me/preview/?page_id=32



Alternatief recept:
Ingredients:
Vegetable juice items: 1 Carrot
2 – 3 apples or equivalent in pineapple
1 stick of celery
Small wedge of beetroot
Small piece of white or red cabbage
Eggs: 1-2 raw eggs (yolks and whites) preferably use organic free range eggs.
Fats: 4-5 tablespoons of raw sour cream or yoghurt (if sour cream has not yet been introduced, you may add ghee or raw butter (at room temperature – softened) or raw coconut oil.
http://gapsaustralia.com.au/staple-recipes/






Banaan-chocola shake:
http://caorganicfoodie.blogspot.nl/2012/03/gaps-smoothie-shake.html

GAPS zoete snacks ideeën

Bosbessen muffins:
http://www.chefshanekelly.com/2011/08/very-blueberry-almond-flour-muffins/

Of met kokosmeel:
http://nourishedandnurtured.blogspot.nl/2011/03/blueberry-banana-muffins-gaps-legal.html

Key lime pie:
http://www.humanbodydetectives.com/a-family-favorite-snack-julie-daniluks-key-lime-pie/

Chocolade bacon banaan:
http://civilizedcavemancooking.com/grain-free-goodies/chocolate-bacon-almond-butter-bananas/

Granola:
http://eatdrinkpaleo.com.au/our-favourite-paleo-muesli-granola-recipe/#more-2012

GAPS toetjes ideeën

Aardbeienijs:
http://nourishedandnurtured.blogspot.nl/2012/02/strawberry-ice-cream-gaps-legal-primal.html

Pumpkin pie clafoutis:

Fall always makes me think of pumpkin. This clafoutis recipe is spiced like pumpkin pie and so delicious! It is rich and has just enough body to stand-in for the usual pumpkin pie. Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert.

Pumpkin Pie Clafoutis
Serves 5-7

• 1/2 cup (1 stick) butter (or try coconut oil or ghee for a dairy-free option*) 
• 1 & 3/4 cups pumpkin puree, preferably homemade
• 1/3 to 1/2 cup honey, or more to taste
• 4 eggs, preferably from pastured chickens
• 1/2 cup milk kefir or plain whole-milk yogurt (or try coconut milk for dairy-free option*)
• 1/3 cup almond flour, preferably from crispy nuts
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• pinch nutmeg
• 1/4 tsp celtic sea salt
• Equipment needed: blender or immersion blender 

1. Melt the butter in a small pot over low heat. Turn off heat and allow to cool slightly. If your butter has been overheated, let it cool before combining it with the other ingredients.
2. Blend together all ingredients in a blender or with an immersion blender (don't forget to add the melted butter). Taste for sweetness, and add more honey to taste if desired. 
3. Pour mixture into a buttered 8-inch square glass baking dish. Bake in 325 degree oven for 35-45 minutes, until center is set.
4. Allow to cool and then transfer to the fridge. Best if served cold (if you can wait that long). Serve it as breakfast alongside some bacon or sausage, or top it with whipped cream for a special dessert. 

*You may need to add a bit more of the spices if you substitute coconut products for the dairy, as the coconut flavor may mute the spices.

http://nourishedandnurtured.blogspot.nl/2011/10/pumpkin-pie-clafoutis-gaps-legal-gluten.html

Ook lekker met bramen? Met munt erover na het bakken? zie: http://www.ah.nl/allerhande/#/recepten/401306/bramentaart-met-munt/?rq=bramentaart

Appel of peer clafoutis:

Apple or Pear Clafoutis (GAPS-legal, grain- and gluten-free)



This clafoutis recipe is a staple breakfast item in our house. It is similar to a fruit custard, and is delicious with both pears and apples (I've used Granny Smith or Fuji apples). It is also great when served with a side of bacon or sausage. Leftovers are great cold or warmed up.

Pear or Apple Clafoutis:

• 4 large eggs
• ¼ cup honey
• ½ cup sour cream, creme fraiche, or full-fat coconut milk
• ½ cup (1 stick) butter or unrefined coconut oil
• 1 teaspoon vanilla extract
• ⅓ cup crispy almond* flour OR 3Tb coconut flour (almond flour tastes better, but coconut flour is good, too)
• ½ teaspoon ground cinnamon
• pinch of ground nutmeg 
• ¼ teaspoon Celtic sea salt
• 3 large pears and/or apples, peeled, cored, and sliced (it's okay to leave the peel on the pears so long as it's not too thick)

1. Butter an 8X8 glass dish, generously
2. In a small saucepan, melt one stick of butter. Then add honey and stir. 
3. In a medium bowl, combine eggs, sour cream, cinnamon, nutmeg, salt, and vanilla. I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
4. Add melted butter and honey to wet ingredients and whisk or blend. 
5. With the immersion blender running, add almond flour (or coconut flour) and whir until well-combined (or use mixer or whisk until smooth). Using the immersion blender is great because it further grinds the almond flour (which doesn't get particularly fine when I grind it in the food processor).
6. Arrange the sliced fruit on the bottom of the pan, then pour the mixture over the top. (Note: the fruit will float up while it is cooking.)
7. Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is golden.
8. Cool and serve.*Crispy almonds are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks absorption of minerals such as calcium and magnesium; enzyme inhibitors make nuts hard to digest. I make a large batch of crispy nuts, grind them into flour in the food processor (don't grind too long or you will make almond butter instead of flour), and store the flour in the freezer. This way, the flour is always ready when I need it.

*Time-saving tips:

For a delicious and easy breakfast throughout the week, double this recipe and cook in either two 8X8 dishes or one 9X13 dish (it will of course take longer to cook in the bigger dish). Once cooled slightly, scoop into individual glass dishes and store in the refrigerator. On subsequent mornings, just pull out one of the small glass containers and eat cold (or re-heat in the toaster oven at 250 degrees for about 15-20 minutes).
Since the oven will already be heated, you may as well throw in a pack of bacon, some egg muffins, baked bacon and eggs, or even a spaghetti squash for later in the week. I abhor an empty oven, so I'm always adding more items once it is on. Bacon bakes very well, especially if you put it on the bottom rack, and it also reheats well for later in the week. http://nourishedandnurtured.blogspot.nl/2011/02/apple-or-pear-clafoutis-gaps-legal.html

Gevulde bananen van de barbecue:
http://www.thepaleomom.com/2013/02/grugs-barbecued-stuffed-bananas-a-recipe-inspired-by-the-croods.html