Ghee (Clarified Butter)

A jar of hot ghee

A jar of hot ghee

Ghee is something we’d enjoyed in Indian food before starting the GAPS diet, but which I’d never bothered to make for use at home. In the past couple years, though, it has become a staple! Ghee is a saturated fat. That means it’s solid at room temperature. It also has a higher smoke point that butter, and doesn’t have solids to scorch. We use it for sauteing, basting chickens, adding to soups, making desserts, and more!

Butter melting

Ghee is also known as clarified butter. Basically, it’s butter without the water, lactose, casein, or other … Continue reading Ghee (Clarified Butter)

Transforming Leftovers: Beef & Broccoli

Beef & Broccoli Leftovers Transformed

Beef & Broccoli Leftovers Transformed

I am all about leftovers. Even if they don’t look like much or I’m tired of a dish or didn’t like it much the first time, I save them. They can be transformed!

This time, we had rosemary pot roast leftovers. Now that was a delicious dish to start with, but by the time we were finished with it the first time all that was left was the onion gravy, some carrots, and a tiny bit of the meat, some bones and cartilage. It was really mushy and hardly a meal in it’s own right. … Continue reading Transforming Leftovers: Beef & Broccoli

Garlicky Chicken Soup

Garlicky Chicken Soup with Avocado

Garlicky Chicken Soup with Avocado

Here’s another easy way to do an easy chicken soup, with a completely different flavor and feel from the ginger chicken soup I posted the other day.

Ingredients: chicken stock chicken reserved from making stock, or leftover from a roasted chicken mushrooms cauliflower garlic schmaltz (chicken fat) or ghee salt avocado (optional) Directions: Wash and slice your mushrooms. Wash and cut your cauliflower into spoon sized florets. Peel and chop garlic finely or press it. Put schmaltz or ghee in the pot and turn up the heat to medium. Add the mushrooms, garlic, and salt. … Continue reading Garlicky Chicken Soup

Rosemary Pot Roast

Rosemary Pot Roast on a Plate

Rosemary Pot Roast on a Plate

Pot roast is one of the easiest, most satisfying dishes you can make, and the variations are endless.

Last night I decided to make it with a rosemary flavor. Our 4 lb (bone in) roast disappeared in minutes. We were hoping for leftovers, but all we’ve got left now is some of the delicious broth and melted onions! The kids are either headed for a growth spurt, or it really was that good!

Rosemary Pot Roast

Ingredients

Beef Pot Roast

Pot roast cut of beef 6 Large carrots – other root vegetables are … Continue reading Rosemary Pot Roast

Yogurt

Perfect homemade yogurt, every time

I think I’ve done it. Easy, fool-proof, made in glass (no hormone-leaching plastic or lead-leaching glazed stoneware) yogurt. Every time. … Continue reading Yogurt

It's so Easy - GAPS Intro Stage 2

Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride

Mama with some home-canned goodness

Once you’ve been able to introduce probiotic foods, and your digestion is working smoothly on Intro Stage 1, of the GAPS diet, it’s time to move on to Stage 2. I think it’s important not to rush the stages. If you have been having issues, it can be very hard to tell what is causing what. Some people have delayed reactions to problem foods, and it will take some time to get to a new normal. Giving your system enough time to work out any past reactions from foods before introducing new ones will make … Continue reading It’s so Easy – GAPS Intro Stage 2

Hidden Onion and Turnip Borscht

Borscht

Can you spot the turnips and the onions? Me neither!

One of the best things about the GAPS diet is what it has done for our picky kids. We once had one sugar-crazed kid who wouldn’t eat meat and one meat-crazed kid who wouldn’t eat vegetables. While things are still far from perfect, at least our vegetarian is eating meat and our carnivore is eating more vegetables. They will now eat nearly any vegetable.

Except for turnips and onions. Which I totally understand! Onions are slimy and turnips are squishy. What’s the best way to get around these textures? Puree! … Continue reading Hidden Onion and Turnip Borscht

Roasted Winter Squash

Delicata squash

Delicata squash – one of our favorites!

In the fall, when winter squash are in season and CHEAP, we buy lots of them. We roast ’em, bag ’em, and freeze ’em. That way, we have winter squash puree all year. Winter squash is an incredibly versatile ingredient and adds a nice sweetness to soups.

Our favorites include buttercup, ambercup, carnival, delicata, sweet meat, pink banana, and hokkaido. If you do not have a meat cleaver or ax, stick to the smaller squash like delicata and ambercup. Otherwise, go for the big ones! They’re more fun.

Roast Winter Squash

Continue reading Roasted Winter Squash

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