Apple Cider Vinegar

For two years we had been using Bragg's ACV and then the company changed their bottle and Kevin and Rylan started reacting to it.  Since we can not do white vinegar the apple cider vinegar was a staple in our house.  This meant yet another item I needed to learn how to make.  For some odd reason I had it in my head the making my own vinegar would be this impossible task. So I was pleasantly surprised when I successfully made my first batch of apple cider vinegar without a lot of work on my part.  I would recommend to anyone to make their own vinegar because it is so worth it.

Apple Cider Vinegar

3 apples chopped (no stems)
3 tsp sugar
filtered water

Place the chopped apples into a mason jar and add the sugar.  Cover with the water.  Place cheesecloth over the jar and place on a jar ring.  Store the jar in a warm dark place for 2 weeks.  After the two weeks strain out the liquid into another jar and recover with the cheese cloth and jar ring for 2-3 weeks.  After that you can put a lid on or an oil dispenser.

Cabbage and Beef Stew

It has taken me 2 years of convincing but I finally got my hubby on the GAPS diet to heal his gut.  His quality of life was rapidly deteriorating and the amount of safe foods that he had available to eat was down to 12.  There needed to be a drastic change and quick to ensure that he could turn his health and life around.

The GAPS diet is a strict diet but is yielding amazing results for Kevin.  He got on board pretty quick when he started to feel good and has been pretty happy with the foods I have been making for him.  One if his favourites is the cabbage and beef stew.

Cabbage and Beef Stew

1 small beef roast cooked in water in the slow cooker for 12 hours (shredded)
1 head of cabbage chopped
4 leeks chopped
6 cups beef broth
salt and pepper to taste
3 cloves crushed garlic

Place all the ingredients in a pot and cook for 15-20 minutes until  the vegetables are soft.

Fermented Veggies

My husband started the GAPS diet in Jan 2015 and it landed me in a world of food prep that I have never been in before.  The diet is basic and simple but requires a lot of prep and a lot of cooking.  Some days I am not sure how I get it all done but there always seems to be food to eat.

One of the staples of the GAPS diet is fermented vegetables.  The vegetables create natural probiotics that help repopulate the gut flora.  My husband eats them before every meal and snacks on then during the day.  After making 10 jars of fermented cabbage he was getting pretty bored so I started mixing it up.

Fermented vegetables are pretty easy to do and are an affordable way to get probiotics in your diet.  All the fermented veggies use a basic brine solution.  I make all my vegetables in quart size jars.  I dissolve 2 tbsps. of pink Himalayan salt in water and pour in the jars.

Fermented Butternut Squash

1 butternut squash peeled and chopped (reserve a piece of the peel)
2 sprigs of fresh sage
Basic Brine

Pack the jar with the sage and squash.  Fill with the basic brine and place the peel piece in the top of the jar.  Seal the jar and place in the pantry for three days.  Each morning bump the jar to release the pressure.  After three days place it in the fridge.  Enjoy the squash after 2-3 weeks.

Ginger Carrots

2 lbs of carrots peeled and chopped
1 small piece of ginger
Basic Brine

Peel the carrots and slice with the food processor.  Peel the ginger and slice in the food processor.  Back the carrots and ginger into the jar and fill with the basic brine.  Place the jar in the pantry for three days, bumping the jars each day.  After three days place the jar in the fridge and enjoy in 2-3 weeks.

Kimchi

1 head napa cabbage chopped
1/2 pound of turnip peeled and chopped
1/2 pound of carrots peeled and chopped
1 inch piece of ginger peeled and chopped
4 green onions chopped
4 cloves garlic minced
1 chili pepper chopped

I placed all the ingredients in the food processor and chopped them finely.  Pack it into the jars (this recipe will make 2-3 jars).  Pour in the basic brine and place in the pantry.  Bump the jars every day for 3-5 days and then place in the fridge.  The longer it sits in the fridge the richer the flavour gets.

 

 

 

 

 

 

 

 

The Crunch Bar

I am a serious chocolate lover and I have to say that Rylan has inherited that trait from me.  He loves chocolate and if given the chance would put chocolate on everything he could.  When he drives it trucks he pretends he is the delivery truck and he is dropping off chocolate. 

When we were potty training I was look for motivation for him and I knew that chocolate would do the trick.  I adapted  a recipe from my sister in law, Jessica and used it to make a crunchy chocolate bar that he loved.  It must have been good because he was potty trained in 5 days!!

The Crunch Bar

35 quinoa crackers (we use Le Pain De Fleurs Quinoa Crispbreads
1 cup palm shortening
1 cup brown sugar
2 cups chocolate chips
1 cup nuts ( we did not have safe nuts at the time so I made them without)

Line a cookie sheet with foil and grease the foil with coconut oil.  Line the sheet with the crackers.  Microwave the shortening on high for 2 minutes , add the sugar and microwave for another 2 minutes (be sure to stir every 30 seconds).  Pour over the crackers and bake at 350 F for 15 minutes.  Remove from the oven and our the chocolate over.  Let the chocolate melt and then spread over the top of the crackers.  Add the nuts if desired.  Put in the fridge to cool.  Once cooled break into bars.

Banana Cream Pie

I recently made this pie for a birthday and it got rave reviews.  My sister in law could barely tear herself away from the pie dish.  I will say this one of the best pies I have ever made and I literally could eat it all day.

I do not get to make it often since we have to special order ungassed bananas but when I do have bananas one of these pies is getting made.  I use my basic oat crust for this pie but you can use a graham cracker crust too.

Banana Cream Pie

Basic Oat Crust:

2 cups oats
1/2 cup brown sugar
1 tsp sea salt
8 tbsp. coconut oil

Pulse all the ingredients in a food processor.  Press into a pie plate and bake 10 minutes at 375 F.

Pie Filling:

3 cups whole milk ( can sub milk alternatives)
3/4 cups sugar
1/3 cup flour
1/4 tsp sea salt
3 egg yolks, beaten
2 tbsp. coconut oil
3 bananas
1 tsp vanilla

In a large pan, scald the milk.  In a bowl combine the flour, sugar and salt.  Slowly add it to the milk, whisking often.  Cook over medium until it starts to thicken.  In a bowl mix the egg yolks with a small amount of the milk mixture.  Then slowly add the yolks to the pot whisking the whole time.  Stir constantly, cook for 1 minute.  Remove from the heat and add the coconut oil and vanilla.  Slice up the bananas and line the top of the crust with them.  Pour the filling over and refrigerate.  Top with homemade whipped cream if you want.

Maple Shortbread Cookies

I have always loved shortbread cookies and I always hated having to wait until Christmas to get them.  This recipe is dairy free and is super fast.  It yields really delicious cookies and Rylan can not get enough of them

They freeze well so I usually make a double batch and stash some in the freezer for later.  I use my kitchenaid mixer to whip them up!!

Maple Shortbread Cookies

1 cup palm shortening
1/2 cup maple syrup
2 cups flour
1/4 tsp sea salt

Beat the shortening and syrup in the mixer.  Add in the flour and the salt. Mix well.  Place by the tsp full on a baking sheet and press down with a wet fork.  Bake at 350 F for 10 minutes.

Butternut Squash Soup

Everyone loves soup and no one loves it more then when you are not feeling well.  People without allergies take it for granted that when they get sick they can just go to the store and buy soup.  We can not have store bought soup or deli soup or restaurant soup.  The only soup being eaten in our house is homemade.  I do not think that many people will argue with me when I say that homemade is sooooo much better then store bought.

I love soup because I can make huge batches of it and freeze it single serving sizes and pull out when we need.  It is super handy to have a freezer full of soups.  I always have at least 15 jars of soup on hand.  Soup is also pretty easy to make and pretty hard to screw up.  In our home the favorite soup of course is chicken noodle but since we have no chicken at the moment the next on the list is Butternut Squash Soup.  It is so creamy and sweet and tastes divine

Butternut Squash Soup

2 large butternut squash peeled and cubed
2-3 leeks chopped
2 tbsp. beef tallow
salt and pepper to taste
8 cups homemade beef broth

Put the 2 tbsp. of beef tallow in a pot and add the leeks.  Sautee for a few minutes and then add the broth and the squash.  Simmer until the squash is soft.  Puree with a hand blender and add salt and pepper to taste.

* I have done this recipe with just water when I did not have broth and it is not as rich but still good.
** You can substitute the tallow for coconut oil or butter