Cultured Foods on the GAPS Diet

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My husband has recently been battling some fairly serious health problems. He’s not exactly on his death bed, but it’s not just some passing virus either. Whenever someone in the family falls ill, I always fall back on something called the GAPS diet.

The GAPS diet is just one of many elimination diets designed help your body in a time of crisis. I like it simply because it takes your eating habits back to basics so you can identify what, if any, foods might be exacerbating or even causing the health crisis at hand.

One of the backbones of the full GAPS diet is probiotic-rich cultured foods. These are taken in stages, from easiest to digest to ones that could contain a possible allergen such as dairy or soured grains.

Today I thought I’d share with you these stages and how we use cultured foods in a time of illness.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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France is a Land of Culture

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Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer.

France is a land of culture largely based on bread, cheese and wine: all fermented foods. Most of the country’s bread is artisan created using wild yeasts; the cheese and wine of every type and age are created by region. These staples are named by region so the consumer knows where their food is created.

Traveling the lush countryside of Provence this summer, I saw this evidence first-hand. Lavender fields, grape trellises, local food farmer’s markets in every village created a quiet and seemingly non-stressful mindset. Ruminating on this, I think that America could glean a great deal by exploring the world of fermentation based on French practices.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Black Bean Natto

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Note from Shannon: Please welcome Sarah, CFH Customer Service Representative and Cultured Kitchen-Keeper.

Natto is purported to be one of the most healthful forms of fermented soybeans. But, soybeans are not the only legumes you can make natto from.

With just two pounds of rinsed organic, dry black beans ready for an overnight soaking, you too can get started making your own black bean natto. Here’s how.

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Sarah Firkins

Sarah Firkins

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

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Picnic the French Way

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Note from Shannon: Please welcome Janet, who is bringing us along with her during her real, cultured food tour of France this summer.

France fashion is bling with class.  An early bird up with the sun, my inspiration comes today from sitting on the token fountain Place de Messina in the heart of Nice.  Perched on the edge of the fountain people watching, I view mademoiselles with sun dresses and smart sandals riding mopeds on the cobblestone streets and messieurs with the uncanny ability to wear shorts with pink stripes that make them look nothing like a fairy.

In addition, stellar shoes abound that make even the most considerable addict yearn for more. People are trim and like to exercise as I watch avid joggers, rollerbladers, and well-donned vacationers making their way to the beach.

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Nice is full of life both in color and vigor:  people from all of over Europe come to bathe in the culture, and of course, the solèil (sun).  As the fashion is eclectic and classy, the cuisine follows suit.  Cuisine is local, delicious and portions are appropriate to suit an active lifestyle.

We dine on flavors that mainly originate in France or Italy. Selections are fresh and often even the quick bites are delicious and likely from scratch.  Socca, Nicoise Salad, pastas, and crepes are commonplace here and Rosé wine is the adult drink of choice for summer.  As I prepare to pack a pique-nique (picnic) lunch on this hot summer day, I have included cultured food options that may whet your appetite for a rendezvous in France, even if it is from your own kitchen.

Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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