Jenny

Cashew Nut Bread

One of the most common questions that I get asked by my GAPS patients is … “what about bread?” I have been trying for months to develop a GAPS-friendly bread recipe. Finally, I remembered a delicious cashew nut bread that I made at a Gluten-Free baking workshop I took a few years ago at LeithsContinue reading “Cashew Nut Bread”

Guest post: Quinoa, Cauliflower and Asparagus Salad

Today I have a very special treat for you, a guest post from my dear friend Stephanie who is a great cook. I can’t wait to make her delicious-looking salad. Over to Stephanie… We are always looking for new ways to increase our intake of vegetables, and salads can be a great way of achievingContinue reading “Guest post: Quinoa, Cauliflower and Asparagus Salad”

Ghee

Ghee is a type of clarified butter used in Indian cooking. Making ghee from butter involves removing the milk solids that contain casein, leaving only the casein-free butterfat behind. In addition, ghee (like butter) contains very little lactose, so it is generally tolerated even by people who are lactose-intolerant. Ghee is permitted on both theContinue reading “Ghee”

Kale Chips

Kale chips are easy and delicious. So if you have never made them, I urge you to have a go. I used curly purple kale, but any variety works for this recipe. Kale chips (adapted from a David Lebovitz recipe) 1/2 of a head of kale (about 6 large leaves) 2 tablespoons olive oil 1Continue reading “Kale Chips”