I’ve been doing the full GAPS diet for the past month and have been loving it! The full GAPS diet basically involves eliminating grains, starchy vegetables such as potatoes, refined sugars, and vegetable oils. The diet focuses on nutrient-dense foods like bone broth, fermented foods, and healthy fats.
Armed with the cookbooks Internal Bliss and The Heal Your Gut Cookbook, I’ve been cooking many delicious recipes and have been feeling amazing! I’ve been spending lots of time in the kitchen making dishes like Cowboy Stew, Butternut Squash Lasagna with Swiss Chard, and grain-free Banana Bread. To ensure I always have bone broth on hand, I’ve had a perpetual broth going in my crock pot for the past month so I can ladle out a cup of the broth any time I want.
At the beginning of October, I demonstrated making fermented dairy products for the SHIFT Festival. I was signed up to demonstrate making creme fraiche which I had never made before. So I made some and showed people how to do it at the festival.
Well, I actually tried it for the first time the next day and loved it! Creme fraiche is thick, creamy and good for you. The fat in the cultured cream soothes the gut lining and supplies many fat-soluble vitamins. By culturing it for 24 hours at home, the cultures have time to mutliply, providing lots of beneficial bacteria for the gut.
Creme fraiche is wonderful with stews and mixed in with bone broth. Then I saw a recipe for mixing honey in with the creme fraiche and eating it with berries. I thought I died and went to heaven-it’s better than whipped cream!
See the recipe below to make your own creme fraiche. It’s the easiest way to culture dairy. Although you need to buy creme fraiche at the grocery store to start your own (or you can buy starter packs online), when you make it at home you let it culture for long enough to get plenty of those beneficial bacteria. The commercially-made creme fraiche uses higher heat and a shorter time to culture so you get fewer bacteria and more sugar. Once you’ve made your own batch, you can save 1 Tbls to make the next batch.
Creme Fraiche Supplies and Ingredients: sterilized pint jar 1 pint good quality cream 1 Tbs commercial creme fraiche, or creme fraiche from previous batch or whole-milk buttermilk
Directions: Start with the best quality cream you can find. Raw cream is best, but pasteurized will do. Do not use ultrapasteurized cream. Place in a clean glass container. Add buttermilk or creme fraiche, stir well, cover tightly, and place in a warm spot for 20-24 hours. Chill well.
Mix with honey and serve with berries for a delicious and healthy dessert. Or you can use it as an “icing” for cakes and breads. You can make a yummy topping for veggies and potatoes by blending 1 cup of the cultured cream with 1 Tbls horseradish, 1 Tbls dijon mustard, salt, and pepper.