Blog

May 17

Dairy Kefir


I love Dairy Kefir because it is so easy to make and so nourishing. Some people stop making yoghurt once they start kefir because of this. I make both to provide a more diverse range of beneficial bacteria in our diet. The probiotics in kefir are stronger than yoghurt. They are a symbiotic colony of yeast and bacteria working in harmony to aid digestion and take control of pathogens. Start slow on Kefir as you may have a die off reaction as the colony invades and takes over the pathogens. It’s worth pushing through die off as you’ll soon reap the benefits of a healthier gut. Continue reading →

  • May 17, 2013
May 17

Crispy Chicken Skins & Drippings


My boy is absolutely mad for fat and skin. He loves these chips. They are so much healthier than the packet trans fatty acid crisps at the shops and they are so simple to make. I get my organic chicken skins frozen from my local butcher for $8.99/kg.  They save the skins from skinless cuts like chicken breast, thighs and legs that would otherwise be wasted, shame.  This is a great way to use the whole bird, make some crisps and get some liquid gold organic dripping.  Read more about why we eat fats here under the fat paragraph. Continue reading →

  • May 17, 2013
May 17

Raw Dairy Yoghurt


Currently Raw dairy cannot be sold legally for human consumption in Australia. It is only sold as Bath Milk and Body Cream to be used topically only. Continue reading →

  • May 17, 2013
May 17
May 17

Dairy Yoghurt

IMG_6968 We love our natural dairy yoghurt. Most people can tolerate 24 hour cultured dairy as it’s virtually lactose free and the casein is pre-digested. I make it in bulk, 3 L at a time, using my small slow cooker and dehydrator. I make so much, so I can drip half to make Labnah and Whey. Continue reading →

  • May 17, 2013
May 16

Pork & Yellow Squash Hotpot


I first made this dish while on Stage 2 GAPS intro.  It is such a simple gorgeous meal that it is now a regular in our house. I have made it in the morning and left all day in the slow cooker or made quickly within one hour of serving on the stove. It’s very easy, full of healing ginger, garlic, broth, coriander and plenty of fat. According to Dr Natasha Campbell-McBride, the more fat the patient consumes the faster they will heal. Continue reading →

  • May 16, 2013
May 16

Beef Marshelly


This post is for the GAPSters, if you’re not into broth, fat and gelatin, stop reading now as this one is definitely about hard core healing. Continue reading →

  • May 16, 2013
May 15

Coconut CREAM Yoghurt

I’ve been making yoghurt a few different ways. This is my daughter’s favourite coconut yoghurt recipe and mine too as it is the easiest and really does taste similar to normal vanilla yoghurt to a dairy free dieter. Continue reading →

  • May 15, 2013
May 15

Sweet, Egg Free, EGGS

My daughter is egg intolerant so I decided to make her sweet eggs for Easter. We are currently on GAPS intro and luckily the few allowable ingredients worked a treat as they really are sweet. They are also very healing and nutritious:). Continue reading →

  • May 15, 2013
May 15

Coconut Cross Buns

Grain, dairy, egg, nut, seed, yeast, soy, sugar, sweetener and fruit free.
GAPS, SCD, Paleo, Gluten Free

These little buns hold together surprisingly well considering they are egg, yeast and gluten free. They are similar to a muffin in texture and are naturally subtly sweet from the coconut, rosewater and cinnamon. Continue reading →

  • May 15, 2013

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