Quick Sun-Dried Tomato Pesto Sauce

Posted on May 9, 2012 by Kendahl

This handy sauce is perfect when you, ahem, run out of ideas for lunch or dinner. I usually have some organic sun-dried tomatoes packed in olive oil in my pantry, and I wouldn’t be a self-respecting Italian if I didn’t have good parmigiano reggiano cheese in my fridge at all times.

So to make this sauce I really just need to grab some fresh basil from my garden or the farmer’s market and I’m good to go. Plus, I love making this in the blender if I’m really short on time–it’s an even faster cleanup! Continue reading →

Make-Ahead Breakfast: Bacon, Egg, and Cheese “Muffins”

Posted on April 5, 2012 by Kendahl

Salty bacon, sharp cheddar, and light fluffy eggs all speckled with herbs and spices in a handy little cup. Now that’s my kind of a breakfast! If you’re like me, you’ll want to pair it with sourdough toast and jam plus a little salted orange juice. Or if you still can’t do grains, try it with a side of roasted herbalicious potatoes.

It’s perfect for GAPS, too: just add a little grain-free banana bread and you’ve got a hearty meal that will keep you going all morning.

I love taking a day when I have lots of time and working for a day when I don’t. That is what I love so much about this recipe. You can make a batch or two and keep them in the fridge for a quick breakfast. Plus, they are delicious!

Continue reading →

Blackberry & Honey Sauce (GAPS-Friendly)

Posted on March 21, 2012 by Kendahl

Simmering berries over a low flame can reduce down and concentrate into a thick syrup. Sweetened with flowery honey and scented with bitter almond and vanilla, this versatile syrup is even GAPS-friendly and vegan. I love when I have foods that will work for so many of us that have different dietary needs.

Use this decadent berry reduction sauce to drizzle over waffles, pancakes, or French toast. You could also use it to flavor plain homemade yogurt, or as the filling for a rustic layer cake. Continue reading →

Pie Crust Two Ways: Grain-Free and Sprouted

Posted on March 19, 2012 by Kendahl

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When I was in high school, I went to a friend’s house for dinner. Her dad had made these beautiful bowls of pasta with tomato cream sauce and seafood. I said how good it looked and he said proudly, and without hesitation, “well, when you’ve got it, flaunt it!”

That still makes me laugh to this day! And it was really wonderful to see, because I have a tendency to sell myself short and think that I should be modest and self-deprecating. But that’s no fun, and it’s not true! I am really good at a few things, and there’s nothing wrong with saying so.

What I am so good at? Pie! A few weeks ago I made these Heart Tarts for my husband, and I used the sprouted flour pie dough recipe. Amazing! The grain-free pie dough is better for traditional pies, like apple, peach, pumpkin, or strawberry-rhubarb (I really need to make that one again!) Continue reading →

Guest Post at CHEESESLAVE: “How I Went Too Low Carb on the GAPS Diet”

Posted on March 8, 2012 by Kendahl

Hi everyone! Just a quick note to say that I have a guest post up today called “How I Went Too Low Carb on the GAPS Diet“. I don’t want you to miss it. I think it’s so important to hear each others stories, especially with regard to health since our bodies are so different. I am truly grateful that real food communities exist so we can have these conversations.

Plus, this guest post dovetails nicely with my post from earlier this week on how to get enough carbs while eating a GAPS diet. I have heard from so many people who have gone too low carb on GAPS. And it’s almost always accidental and without any cheating on the diet. Bringing awareness to the accidental low carb GAPS tendency can really strengthen the GAPS diet itself. Plus, GAPS is not meant to be low carb. And it is temporary.

Thanks for being here and making a difference in our corner of the online world. Enjoy the GAPS reading, and let me know what you think!

8 Ways to Get Enough Carbs on GAPS

Posted on March 4, 2012 by Kendahl

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GAPS stands for Gut and Psychology Syndrome, and is a temporary healing protocol that heals your gut. The point of healing your gut is to return to eating a variety of real foods without any negative symptoms, including carbs and grains.

I did the GAPS diet for a full 10 months and experienced a lot of cleansing and healing during that time. At the end of the 10 months, I started to notice some negative symptoms associated with (what I now see) being too low carb. I think it was simply by body’s way of saying: I’m done with GAPS, feed me more carbs!

But that makes me wonder. What about people who are on the GAPS diet right now? How do they make sure they don’t go too low carb? Well, I have the answer. You need to pay attention to your GAPS diet and make sure you’re getting enough of the right carbalicious GAPS foods. Continue reading →

REAL FOOD 101: How to Make Quick Fish Stock (Dashi)

Posted on February 24, 2012 by Kendahl

(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here. Full color photos, step by step tutorials, and more. Only $14.)

This stock is hands down the easiest one to make. It is completely done in less than half an hour. (This is not to be confused with fish stock made from the bones and carcasses of non-oily fish. That is different, and delicious as a base for fish chowder, yum! I’ll be making that one for Real Food 101 soon.)

But that’s not what I’m talking about today. Today I’m sticking with simple and quick: dashi! Dashi is made from three ingredients. Yup. Don’t get me wrong, I still think throwing a chicken carcass and veggies into a slow cooker for 12-24 hours is pretty simple. But dashi beats all the other stocks. It’s just that easy.

All you need is kombu and katsuobushi. Zuh?

Continue reading →

Honey-Sweetened White Chocolate (and GAPS White Chocolate Chips!)

Posted on January 26, 2012 by Kendahl

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A few days ago I shared my recipe for honey-sweetened chocolate chips, and they are fabulous! I have been testing chocolate chip cookie recipes, both sprouted flour and almond flour versions, and they turn out really well. But some people who are on GAPS (a starch- and grain-free diet), cannot tolerate cocoa powder. Enter my white chocolate recipe.

White chocolate is fragrant and delicate, scented with vanilla and sweetened with raw honey. The floral notes from the honey and vanilla are perfect juxtaposed with the smooth creaminess of the clean, organic cocoa butter. Continue reading →

Sunday, January 22: Day Eight of the GAPS Challenge

Posted on January 22, 2012 by Kendahl

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If you have been following Our Nourishing Roots for the last few months, then you’ll know that I have spent most of the last year on the GAPS diet. Through taking out grains and adding in fresh-pressed juice, probiotics, and several kinds of bone & meat broths, I have achieved a better level of health. GAPS is essentially a cleansing diet, based on traditional foods.

Starting last Sunday on January 15th, we started the GAPS Challenge. Below, you can see what the GAPS Challenge is all about. In fact, you can still join us! Just get ready by checking out my Before I Start GAPS, What Should I Do to Prepare? post. There are steps you can take, support you can get here, and you will know that you are not alone. Plus there are plenty of resources these days for GAPS, including buying this ebook from my friend Cara which will walk you through the whole process and help you take charge of your health! You can change how you feel.

Continue reading →

REAL FOOD 101: How to Make Shellfish Stock

Posted on January 17, 2012 by Kendahl

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(To buy the REAL FOOD 101 E-book: Traditional Foods, Traditionally Prepared, click here. Full color photos, step by step tutorials, and more. Only $14.)

Also, this is yet another recipe for homemade broth, which is perfect timing for the readers participating in the GAPS Challenge.

When I found shrimp on sale a few weeks ago I was pretty excited because they were not peeled or de-veined yet. What?! I know that it is a little bit cumbersome to peel and de-vein shrimp, but it is worth it to have the shells leftover from peeling so you can make a flavorful shrimp stock. I like to have shrimp stock around for making seafood soups and stews, or maybe even a flavorful risotto or reduction sauce.

And of course, you can also use lobster shells, or other shellfish shells to make this stock. Using fresh shellfish tastes far superior to any fish stocks that you can purchase at the store.

Continue reading →