GAPS-legal συνταγές

Η ζύμωση σε Fido είναι αναερόβια οπότε δεν χρειάζεται να το κάνεις αυτό.

Ναι, αλλά δεν θα εγκλωβιστεί αέρας μέσα; Αυτό δεν θα δημιουργήσει πρόβλημα στη ζύμωση;

Fido λέγονται τα βάζα που έχουν τέτοιου είδους καπάκι ή είναι συγκεκριμένη μάρκα?

Rosie εσύ τι χρησιμοποιείς,το είχες γράψει παλιά αλλά δεν το βρίσκω τώρα!

Συγκεκριμένη μάρκα είναι τα Fido, ιταλικά.

Αυτά χρησιμοποιώ, πήρα και τρίλιτρα και πεντάλιτρα.

Όχι, το οξυγόνο δραπευτεύει από το rubber gasket που έχει το Fido, αυτή είναι η δουλειά που κάνει.

Το είχαμε συζητήσει πιο παλιά το θέμα αυτό με τον Αναστάσιο, αν θέλετε να κάνετε μια αναζήτηση για να μάθετε λεπτομέρειες.

Αυτό που έχω εγώ δεν είμαι σίγουρη ότι έχει air lock αν και έχει ίδιο κλείσιμο. Όταν μπορέσω θα σα το βάλω φωτο να μου πείτε.

Για πείτε μου κορίτσια, είναι αυτό fido jar;

http://imageshack.us/photo/my-images/197/fidojar.jpg/

Έχω βάλει μέσα την κομπούχα και φοβάμαι να το κλείσω τελείως μήπως σκάσει.

Fido δεν γράφει πάνω το καπάκι Γιώτα;

Εμένα πάντως για Fido μου μοιάζει.

Μόνο την κομπούχα δεν μπορείς να κάνεις σε σφραγιστό Fido, το "μανιτάρι" χρειάζεται άμεση επαφή με τον αέρα.

ωπ κι εγω με τετοια βαζα το φτιαχνω δεν ηξερα οτι πρεπει να μεινουν 4 εβδομαδες.... και μου φαινόταν λιγο σκληρουλι το λαχανο...

Αντε καλη αρχη μας φετος απο Δευτερα λεω να αγοράσω τα πρώτα λαχανάκια....

Fido δεν γράφει πάνω το καπάκι Γιώτα;

Εμένα πάντως για Fido μου μοιάζει.

 

Μόνο την κομπούχα δεν μπορείς να κάνεις σε σφραγιστό Fido, το "μανιτάρι" χρειάζεται άμεση επαφή με τον αέρα.

Τώρα, τι να πω. Ντρέπομαι κιόλας Πάνω στο καπάκι γράφει fido:oops::oops:

Πολλές φορές απορώ με τον εαυτό μου.

Οπότε, ανακεφαλαιώνω. Βάζω αλάτι, νερό και το λάχανο με τη γνωστή διαδικασία. Δεν το πιέζω με τίποτα. Κλέινω το καπάκι και το αφήνω για ένα μήνα.

http://www.gastronomos.gr/grigores_sintages/1489/Mprokolo-me-auga-matia-kai-feta-sto-fourno

Μπρόκολο με αυγά μάτια και φέτα στο φούρνο

Ωραια ιδεα, αρκει να αλλαξουμε τη φετα με καποιο αλλο νομιμο τυρι.

http://thecoconutmama.com/2012/10/pumpkin-fudge-dairy-free/

Pumpkin Fudge {Dairy Free}

Ingredients

2 cup coconut butter {how to make coconut butter}

1 1/2 cup organic pumpkin puree

2/3 cup pure maple syrup or raw honey {where to buy natural sweeteners}

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

extra cinnamon for dusting (optional)

1. Warm coconut butter in a medium size saucepan over low heat until melted. Turn off heat and add the remaining ingredients. Mix until all ingredients are combined. Pour into an 8Χ8 inch square pan. Refrigerate fudge for 2-3 hours or until it has set. Cut into squares and serve. You can also roll the fudge squares into balls and dust with extra cinnamon (makes for a prettier presentation) . Enjoy .

http://www.commonsensehome.com/immune-boosting-herbs-in-finger-gelatin/

Immune Boosting Herbs in Finger Gelatin

http://wholenewmom.com/recipes/healthy-chocolate-almond-joy-home-made-candy/

Chocolate Coconut Bars

Healthy Almond Joy Bars – Do It Yourself

Ingredients

Chocolate / Carob Base:

1/2 cup coconut oil (palm would work well too, or butter) (Nutiva , Tropical Traditions and Wilderness Family Naturals are great brands.)

1/2 cup almond butter (any nut or seed butter would work, but almond is especially nice.)* See Homemade Nut / Seed Butter.

1/4 cup granulated sweetener or appropriate substitute (for candida diets, xylitol and erythritol work well. 4-6 scoops stevia extract is a good alternative))**

6 Tbsp carob or cocoa powder

3 Tbsp honey or other sweetener (for candida diets, use vegetable glycerine, xylitol, erythritol or any combination thereof. Using a granulated sweetener is OK too.)

1 tsp vanilla (Spicery Shoppe Vanilla is a great alcohol-free brand.)

Coconut Topping:

1 2/3 cup unsweetened coconut flakes

7 Tbsp coconut oil

1/3 cup granulated sweetener (or 2-3 scoops stevia extract powder)

1 1/2 tsp vanilla

1/4 tsp additional flavoring (optional. Almond or coconut are good choices)

2 tsp arrowroot powder (cornstarch may be substituted)

Almonds halves or slices (optional)

Method:

Base:

1. Melt oil and nut / seed butter over low heat.

2. Stir in carob (sifted if you like, but I have never bothered with this) and granulated sweetener and combine thoroughly.

3. Mix in remaining ingredients except for vanilla. Continuously stir until it slightly thickens, then remove from heat.

4. Stir in the vanilla.

5. Pour the mixture into an 8Χ8 pan and place in freezer to harden while you make the topping. If you donʼt have room in your freezer, the fridge will get it solid enough to work with.

Topping:

1. Melt oil in small pan and add coconut flakes. Stir.

2. Add remaining ingredients. Simmer and stir until it thickens a bit.

3. Once the chocolate is hardened, gently smooth the coconut mixture on top.

4. Place slivered or whole almonds on top. Place bars back in the freezer until hardened. Again, the fridge will work, but it will take longer.

5. Slice into squares of desired size and enjoy! Theyʼll probably be too hard to cut right out of the freezer so you may need to let them thaw a bit first.

6. Store in the refrigerator.

Notes and Tips:

1. Make sure to read my tips on Substituting Sweeteners for Cooking and Baking. You can use whatever you have on hand!

2. If using stevia, all extract powders are not created equal. I have used KAL in the past. NuNaturals is my current favorite, but I will be trying SweetLeaf soon. You can find NuNaturals at a better price on Iherb, one of my favorite places for supplements and health products. Their liquid stevia drops are wonderful and like NuNaturals, their processing technique is chemical free which I like.

3. Stevia extract is SUPER DUPER sweet. 1 scoop equals 1/32 tsp. The scoop comes in the package. So a little goes a loooooong way.

http://www.picklemetoo.com/2012/01/17/bacon-and-egg-cups/

Bacon and Egg Cups serves 6 (2 eggs cups per person)

12 pieces of bacon (nitrate free from pigs on pasture)

12 eggs from hens on pasture

optional toppings: spinach, feta cheese or any other cheese.

Preheat oven to 375F. Grease a muffin tin using bacon fat, butter or ghee. Line each cup with a slice of bacon and crack one egg in to each cup. If desired, add shredded cheese, spinach or fresh herbs. My favorite is spinach and feta cheese (bottom right corner). Bake for about 15 mins or until eggs are set.

http://urbanposer.blogspot.gr/2012/11/rustic-homemade-marshmallows-whoney.html

Rustic Homemade Marshmallows W/Honey

(Gluten/Corn/Egg/Diary Free)

Check out the instructional video at the bottom of the post

1 cup filtered water (split into half cups)

3 tablespoons Grass fed beef gelatin

1 cup organic honey

1 teaspoon vanilla extract

1/4 teaspoon salt

Arrowroot starch to coat the outsides or other coatings such as cocoa, coconut, cinnamon....

Note: Arrowroot starch works best for coating marshmallows that will be used for roasting or topping sweet potatoes. It helps them to dry out faster and the extra starch helps with the browning process.

Grease an 8Χ8(or larger) pan and line with parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows.

In your mixer bowl, add the gelatin with 1/2 cup of water

While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey and the salt. Turn the burner to a medium heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-15 min. Add the vanilla a few minutes before it's done mixing. Immediately remove from the sauce pan from the heat.

Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).

Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating, add it to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating if using one). Pat to smooth again.

If you are not using a coating then lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set. This can take anywhere from an hour to 4 hours depending on how set you want them.

Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.

When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and add more coating if needed.

For best results allow marshmallows intended for roasting to dry extra long.I leave mine out, covered with a cheese cloth over night

Enjoy!

http://urbanposer.blogspot.gr/2012/11/rustic-homemade-marshmallows-whoney.html

 

Rustic Homemade Marshmallows W/Honey

(Gluten/Corn/Egg/Diary Free)

 

Check out the instructional video at the bottom of the post

 

1 cup filtered water (split into half cups)

3 tablespoons Grass fed beef gelatin

1 cup organic honey

1 teaspoon vanilla extract

1/4 teaspoon salt

 

Arrowroot starch to coat the outsides or other coatings such as cocoa, coconut, cinnamon....

 

Note: Arrowroot starch works best for coating marshmallows that will be used for roasting or topping sweet potatoes. It helps them to dry out faster and the extra starch helps with the browning process.

 

Grease an 8Χ8(or larger) pan and line with parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows.

In your mixer bowl, add the gelatin with 1/2 cup of water

While the gelatin is softening, pour the other 1/2 cup of water in a sauce pan along with the honey and the salt. Turn the burner to a medium heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-15 min. Add the vanilla a few minutes before it's done mixing. Immediately remove from the sauce pan from the heat.

Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).

Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating, add it to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating if using one). Pat to smooth again.

If you are not using a coating then lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set. This can take anywhere from an hour to 4 hours depending on how set you want them.

 

Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.

When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and add more coating if needed.

For best results allow marshmallows intended for roasting to dry extra long.I leave mine out, covered with a cheese cloth over night

 

Enjoy!

Wow! Φαίνονται πολύ λαχταριστά :p:p Σε κανένα πάρτυ αξίζει να ευχαριστήσεις τα μικρά

http://thecoconutmama.com/2012/10/pumpkin-fudge-dairy-free/

 

Pumpkin Fudge {Dairy Free}

 

Ingredients

2 cup coconut butter {how to make coconut butter}

1 1/2 cup organic pumpkin puree

2/3 cup pure maple syrup or raw honey {where to buy natural sweeteners}

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

extra cinnamon for dusting (optional)

 

1. Warm coconut butter in a medium size saucepan over low heat until melted. Turn off heat and add the remaining ingredients. Mix until all ingredients are combined. Pour into an 8Χ8 inch square pan. Refrigerate fudge for 2-3 hours or until it has set. Cut into squares and serve. You can also roll the fudge squares into balls and dust with extra cinnamon (makes for a prettier presentation) . Enjoy .

Ενδιαφέρουσα συνταγή θα την προσπαθησω γιατί δεν θερμαινεται και το μέλι!

Ενδιαφέρουσα συνταγή θα την προσπαθησω γιατί δεν θερμαινεται και το μέλι!

Πες μας όταν τα φτιάξεις. Κι εγώ το σκεφτόμουν, αλλά διστάζω λόγω της κόρης μου. Αλλες φορές τρώει την κολοκύθα με όρεξη και άλλες ούτε να την δει μπροστά της. Βασικά θέλω να δω αν θα έχει έντονη την γεύση της κολοκύθας.

Winter Cranberry Roast

http://www.lovingourguts.com/winter-cranberry-roast/?

3-4 lb chuck roast or other similar roast. I get mine from Missouri Grassfed Beef

3 tablespoons lard or other healthy fat

1 teaspoon salt

pepper to taste (use white for LOD)

3 tablespoons honey or 1 cup apple cider

½ teaspoon ground cinnamon *

Ό teaspoon ground cloves *

2 cups fresh cranberries

Ό cup hot water (if using honey)

*For LOD use one drop each Be Young Cinnamon Essential oil and Clove Essential oil in place of the spices called for in this recipe. Follow this link to learn how to order these oils at a discount price.

Brown the roast in the lard in a large ovenproof skillet or Dutch oven. Season the roast with the salt and pepper.

If using honey, combine hot water and honey and stir till combined.

If using Essential oils add them to the liquid at this point either honey water or apple cider.

Pour liquid over the meat in the pan.

If using dry spices sprinkle over the roast after the liquid has been poured over it.

Place 1 cup of the cranberries on top of the roast.

Cover the pan tightly. Bake at 300° for 3 to 3 ½ hours or until the roast is tender, adding additional hot water if needed.

Add the remaining 1 cup cranberries. Bake for 5 to 10 minutes longer or until the cranberries are tender.

Remove the roast to a serving platter.

Add a small amount of water to the pan drippings. Cook on the stove top until thickened or until of desired gravy consistency, stirring constantly.

Serve the “Cranberry Gravy” on the roast.

Μελομακάρονα μπουκίτσες

http://tastelab3.wordpress.com/2012/11/23/melomakarona-raw-gaps/

Για πείτε καμία ιδέα, τι να κάνω με βρασμένο μοσχάρι από ζωμό?

Εβρασα κάτι κοκαλα γεμάτα κρέας και τα εβαλα στην καταψυξη, γιατί δεν ξέρω πώς να τα χρησιμοποιησω.

Μελομακάρονα μπουκίτσες

 

http://tastelab3.wordpress.com/2012/11/23/melomakarona-raw-gaps/

Αν του φτιάξω και μελομακάρονα, θα με προσκυνάει ο αντρούλης μου!

Θα τα δοκιμάσω σίγουρα!

http://theliberatedkitchenpdx.com/gaps/starch-free-gravy/

Starch-Free Onion Gravy

Ingredients

Caramelizing the onions

1 quart homemade stock, with the fat (I used turkey, this time)

drippings from your roast, fat from the type of stock you are using, or ghee

2 medium onions, sliced very thin

seasonings such as garlic and herbs, to taste

real salt, to taste

Directions

Gravy on stovetop, pureed with stick blender

Cook your onions on medium-high in the fat, stirring frequently, until they are slightly caramelized, adding a bit of stock as you go if they start to stick.

Add your herbs and seasonings and cook 1-2 minutes more.

Add the rest of the stock and boil down a bit if you wish.

Using an immersion blender, puree until you have your gravy. If it is not thick enough, boil it down a bit more.

Variations

Use beef or lamb stock and add 1/4 cup ketchup and 1 tsp mustard

Use turkey or chicken stock and add 1/2 cup dry white wine

Το σβήσιμο με κρασί είναι legal λοιπόν;

Ρε παιδιά έχω λιώσει να φάω τυροπιτάκια..... Λέτε να γίνεται με ζυμάρι κουρού από.... αλεύρι καρύδας;