I suggested Gabe take some photos to document our GAPS meals. Downloading photos off his camera today, this is what I found.
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One plate of Crockpot chuck roast with aromatic vegetables, buttered turnips with parsley, and steamed peas. |
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Breakfast squash pancakes minus the baking powder. Her photo inspired me. |
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Simple snack - organic apple, peanut butter with sea salt, and imported Baby Bell cheese. |
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BLT salad with uncured, honey-sweetened bacon, organic romas and romaine, minced red onion, and home-made mayonnaise dressing. My mayo recipe is super simple, one farm fresh egg, half a lemon, 1/2 tsp of sea salt, couple grinds of fresh pepper, sometimes a bit of stoneground mustard in the blender. Then pour the olive oil in a small steady stream with the blender going (Vitamix at variable speed 5-6) until the mayo is thick and stops whirling. I have to stand on a stool to pour the olive oil. |
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Clam chowder tasted like the real thing even with substitutions. Check out the link for the fabulous recipe that I based it on. I used turnips, no thickener, and homemade sour cream for the milky base. I think I might have integrated the uncured bacon into the soup as well instead of topping it. Lydia had a hard time with the clams, as I didn't chop them up. She'd never had them recognizable in her chowder before! |
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Leftover chicken and gravy juices made into a broccoli chicken casserole with a hint of curry. The cous cous salad is another cauliflower wonder. Raw cauliflower in the food processor whips up into a faux cous cous. |
Last Saturday, Marshal pruned the orchard trees. Gabe took a few
freshly cut apple shoots and sharpened their points for
3 Sisters grass fed beef hot dogs. They were a special treat with my first homemade sauerkraut, homemade
ketchup, Bubbies dill pickle relish, and an organic stoneground mustard. It hit the spot.