WILD vs Packet

SauerkrautsWhen people read my fermented sauerkrauts, dips, pesto and salsa labels and see that they contain just veggies and salt or fruit they sometimes say, is this fermented, there’s no culture? Can you use this one?

I get this question a lot, so thought I’d explain here as there are a lot of new starter cultures hitting the marketplace as fermenting is becoming popular and I’m getting requests to use them everyday.

I prefer Wild fermentation over using a starter culture. Wild fermentation means Continue Reading →

GAPS Intro FAQs

 

I get a lot of questions about GAPS and what we all ate on GAPS Intro.

My family of 4 undertook GAPS intro together and I basically used my Kehoe’s Kitchen facebook page to make a photo diary of all the yummy healthy foods we were enjoying along the way- Yes, ENJOYING!!

spirooli GAPS intro spag bolMy kids loved GAPS intro.  They were never hungry and my daughter who was 18 months at the time actually threw tantrums when I stopped making soup for breakfast!

Both kids did extremely well and they both gained 5kgs.  This is just a quick post to direct you to my GAPS intro facebook album , answer some GAPS FAQs and to help inspire you in the kitchen on your healing journey.

People also often ask me to recommend reference material regarding GAPS.  I recommend you read the GAPS book by Dr Natasha Campbell-McBride from cover to cover.  Doing GAPS is really hard work and reading the book is a great reference guide and motivator.  Dr Natasha’s blog, Gaps.me is a great free online resource too.  You can use control F to search the FAQ page. Continue Reading →

Butternut, Pepita & Prosciutto Biscuits

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I just made this recipe up this morning to take to the local Brisbane Paleo ‘meet up’. I hope they like it. If I was making these for a standard diet outing I would have added some salt, as most people like strong flavours, sweet or savoury. I figured if any group should be able to appreciate wholefood natural flavours it should be this group and I am excited to get their feedback, but a little nervous.  Perhaps I should have just made sweets…. Continue Reading →

Sprouted Grain Flour

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Sprouted flours are easier to digest and more nutritious than regular flour. Sprouting transforms the dormant grain into a living plant and actually creates vitamin content in particular B6 and folate and it actually creates vitamin C that wasn’t there at all before.   In addition to creating more vitamins it also breaks down phytic acid and other anti-nutrients in the grain so it doesn’t require further souring and you can use it in any quick recipe in place of regular flour. Continue Reading →

Kombucha

Kombucha mother and scoby

Are you trying to be healthy and looking for natural alternative to soft drink, beer, or premix alcohol drinks that doesn’t break your diet/lifestyle commitments?  Kombucha might just be for you.  If you can boil water and make tea, you already have most of the skills required.  It’s that simple!!! Continue Reading →