Oh hello there. You’ve found some very old content. Please read the disclaimer on this page before thinking I’m still a total sheep who has been sucked into a bone-broth worshipping fad diet. Been there, learned from that and am now a much less rigid human.
Let’s be honest, GAPS may be just what the doctor nutritionist ordered, but it’s not without it’s drawbacks, challenges and isolating guidelines.
Here’s a few truths that only those living the GAPS life will truly understand.
This recipe is one of my new favourites. Although beware. The beetroot will stain your hands something shocking. There are a gazillion things worse than flaunting pink-tinged flesh on your palms. I figure it’s a small price to pay.
It was my first birthday on GAPS and as I’m still not vining with fruits or sugars (or even too many nuts). Raw cake wasn’t an option this year. I genuinely didn’t mind. I was too busy cooking up delicious cauliflower mash/onion soup (leftover mash blended with sautéed red onion, garlic, broth , tallow and pink salt) and GAPS muffins.
It’s been a busy, busy August! Semseter 2 has started at College (and lecture content is a wee bit complicated thus far), I volunteered at The Wellness Summit and (most importantly) I travelled up to the Sunny Coast for my Twenty8 Health and Lifestyle Educator Program Graduation!!!!!!!!! That’s too many exclamation marks, isn’t it?
Last Thursday I was lucky enough to be cooked a delicious GAPS friendly meal by my friend Rebecca. She did a slow cooked beef roast with steamed veggies (cauliflower, kale, broccoli, cauliflower, green beans) and roasted baby dutch carrots and butternut pumpkin. It was so special to be able to go somewhere for dinner and not have to take my own food. Thanks girl, I really appreciate it.
I’ve finally mustered up the confidence to make my own sauerkraut! I’ve heard scary things about fermenting your own cabbage – mainly that it can go very, very wrong and go off and smell all kinds of awful (like after your dad’s been to the bathroom – yep that kind of awful). But I figured if I can ferment my own cream then I can surely ferment some cabbage and I’ll never know until I try, right?
It warmed my heart when a reader commented on Facebook that her “miss 10” enjoyed my interview with my friend Jo on ‘A Quirky Journey’. It was also very exciting when another reader mentioned that she can’t wait to make my pumpkin pancakes and GAPS muffins for her little ones. This is why I started blogging in the first place.
This cake was a result of being in year 12, studying hard and getting to the end of the day and needing a big bowl of chocolate cake all to myself that I could chip away at whilst indulgently watching a few episodes 7th Heaven. Don’t even judge me!
In middle school I was an absolute sucker for crushed weet-bix, hot milk and a sprinkle of brown sugar – especially on cold mornings.
I avoided weet-bix like the plague throughout primary school, knowing that all cereals (bar baby rice cereal … which I happily enjoyed until the age of 7 when Mamma T decided I was too old for “baby food”) made me feel nutritionally violated. Somehow in middle school, I temporarily lost this intuition and became seduced by the aforementioned warming, sweet and creamy wheat-based combo.
