Monday, January 19, 2009


Cheeseslave is generously offering one of her readers the opportunity to own "Cooking with Coconut Flour". Anyone wanting to bake with an extremely nutritious flour that is gluten free and doesn't require soaking this would be an awesome cookbook. My daughter is on the Gaps diet and this is almost a must for yummy foods she can have. It's just not in my budget at the moment, so I'm very excited about this!
Head on over to Cheeseslave and check out her blog and sign up for the giveaway.

Thursday, January 15, 2009


Last night we started Lucy on food enzymes. I'm excited to see what happens with these. I've read about a lot of autistic kids improving when these are added. We've tried so many things to no avail, but I am very hopeful this time. Last night after we ate Lucy babbled a lot more. We were looking for any improvement, but I don't know if the two were related or not.

Currently Lucy is taking EFA's, high vitamin cod liver oil, biokult and now food enzymes. We have to go pretty slow with the biokult, but everything else she handles very well.

Wednesday, January 14, 2009

Homemade creme fraiche

I'm so excited to share a post for Real Food Wednesday. Cheeseslave is hosting it this week. I was able to make a little more than 2 cups of creme fraiche for around $3, using vat pasturized, grass fed cream.

I needed creme fraiche for a recipe this week and thought I would post a tutorial for making it. I am making chicken supreme from Nourishing Traditions if you're interested. Todd and I will eat it on rice and Lucy will have it on steamed broccoli so it's Gaps friendly.
I'm using the recipe from the Gaps book and I didn't have access to creme fraiche starter so I'm using yogurt instead. That's the option she gives in the book.

You'll need the following,
1/2 liter of cream
1/2 cup starter or yogurt
mason jar for fermenting

Add the cream to a small saucepan and cook it until it almost boils while stirring frequently, but don't let it boil.

Now let it cool to 104 degrees, then stir in your starter, and pour into a mason jar. Cover with a lid, and put it in a warm place for at least 24 hours.

While I was waiting for the cream to boil I went and got these from our backyard chickens. I love having chickens!

Now you have yummy homemade creme fraiche and leftover cream for a warm drink.