Friday, December 19, 2008
Coconut butter spread, slightly warmed (we get a lovely one by Artemisia, but I think you could take whole coconut and just blend the meat with the fat and a bit of the water for a similar spread)
Slice each date on one side, open wide and remove the pit. Scoop about a 1/4 to 1/2 ts coconut butter into the place where the pit was. Close around the butter which will then harden into a fudgy center. Eat.
Bananas and Creme Fraiche
Slice up bananas and top with homemade creme fraiche. Eat.
Wednesday, December 17, 2008
It's based on the SCD sandwich bun recipe, but I blended it instead of food-processed it. It has no almonds. (Of course.) So it wasn't hard enough to form into buns. I poured it into a loaf pan instead and baked it for an incredible 1.5 hours.
Put into blender:
5 pitted medjool dates
1 cup dry curd cottage cheese (ours was cultured and gave the loaf a nice tang)
1 cup ground sunflower seeds, previously soaked in salted water and slow-roasted at 170 F until dry
1.5 cups sweet butternut squash
1/4 c butter
(feel free to add 1 ts of baking soda - I forgot, but it is part of the recipe.)
Blend well. Pour into bowl.
Add about a tablespoon or two of coconut flour to stiffen it slightly. Pour into greased loaf pan. Bake at 350 F for a LOONNNNGGGG time. For me it was 1.5 hours. It puffed up and got nice and brown on the top. It's golden inside with lots of nice loft.
It's a bit soft right out of the oven, but at Snackboy's request I sliced a few pieces off, cut each slice into 3 squares, added banana slices and creme fraiche to each one. Quite nice!
Sunday, November 30, 2008
Wednesday, November 26, 2008
Foods I've successfully introduced:
citrus, (raw) dairy in the form of butter, ghee, yogurt and cheese, greens, possibly macadamia nuts, although the jury is out on those.
Honestly, now that I can thoroughly enjoy a dessert of dates with coconut butter and the hopes of adding nuts to that...and CHEESE! My previously favorite food! Of course the raw stuff is the more expensive, but still...it's not something I'd eat all the time.
So here's our (mostly) GAPS Thanksgiving plan:
Chicken soup with giblets, greens, onion and carrot, coconut milk kefir and a bit of sea salt.
1 chicken and 1 duck (no one here likes turkey), roasted, using butter to add fat to the breast
Cauliflower with raw butter and olive oil
Brown rice for everyone but me with butter and olive oil
Sauerkraut with cabbage, kale, carrots and radishes
Cranberry sauce with dates and orange bits
Raw milk cheddar and manchego with crackers for those who partake
Pumpkin custard with either creme fraiche or creme fraiche made into ice cream, depending on time, outdoor chill and mood.
I'll probably blend up a batch of squash cookies with the leftovers from the custard...but that's probably not going to happen until the day after.
So I have the pumpkin baked and the cranberry sauce made...although I discovered that Snackboy had eaten all the oranges that I got in preparation. (Serves me right for not saying anything.) He just came back with a bag of organic oranges and I have to add one of them...then it's done. I hesitate to use the blender with the baby asleep, but there will be no other time for custard. That's next.
Saturday, November 8, 2008
Since I started GAPS there have been a few hitches. Dairy hasn't been one of them. I started with raw butter a ways back, moved to ghee for the diet (no lactose, thank you!), and then, after a few weeks, started making yogurt from raw milk. It is THE BEST yogurt I have ever tasted. Best of all, I believe that Little Moo is completely able to digest it without a problem. I say that carefully, since she's biased against anything she can scoop with a spoon or sip like soup. If it's something she can chew and that she can hold in her hand, she's happy with it. Otherwise, she might like the taste, but there will be only one or two tastings and we never get to the three that make a complete allergy test.
Raw milk is one of those things that has been taboo for me. I've realized that my mother, who was raised in the 50s, has a much different philosophy about eradicating germs from her life than I do, although she herself had a yogurt and sourdough-making period when I was a kid. I tried to explain what the mainstream dairy industry was trying to do by insisting on eliminating all but a tiny number of "coliforms" in milk, but I think she can't quite get her head around the goodness of certain types of bacteria. (Now, watch as she responds to this post with her poem that she wrote years ago about yeasts...heh.) That kind of bias is, I think, something that most people have, which is a problem. The Standard American Diet (i.e. S.A.D.) has too few good bugs in it and as a result we're quite sick. Milk as all good Americans drink it is pasturized and homogenized, with the fat split away from it, then vitamins re-added to achieve...a food that gives you phlegm, minor amounts of damaged fats that could be carcinogenic due to exposure to high heats, very little of it's original vitamin, enzyme and mineral nutrition and none of its probiotic goodness.
Although I'd love to write more, these guys have done much of the job here:
The Campaign for Raw Milk
So here's my dilemma. I have heard from many a source that milk should be boiled or should be heated to at least 180 degrees and then cooled to body temperature before adding cultures. My question is, then, what does this do to the good rawness of this milk? I realize that I'm not pasturizing it, which is so harmful. I do know, though, that the good stuff in the milk can't necessarily survive such treatment.
Our electric oven doesn't do the job, so I need a yogurtmaker that I suspect is overheating the yogurt. Someone on a list suggested buying a plug-in dimmer, which I may do, and a calibrated thermometer, which I still have to research.
Anyone out there have any ideas?
Sunday, October 19, 2008
I'm sitting here looking at the table after dinner has been eaten by myself, Snackboy, Little Moo and Mother of Snackboy. There were several things to eat, all portioned out onto plates in smallish amounts. It was colorful...everything from rich red soup with greens to raw carrots and late tomatoes, to pastured chicken stirfried with leftover rice pasta and mushrooms. There were green beans, wine for Snackboy and his mother, and sauerkraut. Finally there were the most amazing cookies. As usual, they were a complete accident. They are, I think, late-week GAPS-friendly, although I have to check on all the ingredients.
Kitchen Sink Blender Cookies
1 cup cooked squash (I used butternut)
1 cup pitted dates
about 1" piece of ripe banana
1 hachiya persimmon, removed from skin, very ripe and gooey!
1 cup coconut oil (butter would also be fine here.)
1 egg and 1 yolk
2 ts guar gum
1 cup-2 tb coconut flour
1 ts baking powder
1/2 ts baking soda
1/2 ts cinnamon
1 ts vanilla
1/2 c raisins and/or nuts (optional)
In a strong blender, thoroughly blend the squash, dates, banana and persimmon and coconut oil until creamy. It was so tasty and appetizing at this point that I thought it might be nice to simply stop there and call it fruit pudding, but I had my heart set on autumnal cookies...if you'd like it as a pudding, then go for it. If you'd like to make cookies, keep reading.
At this point, I took the batter from the blender, but you could continue in the blender if it's more convenient.
Partially beat the egg and yolk. Mix into batter.
Add vanilla and cinnamon. Blend baking powder, soda and guar gum. Mix into wet ingredients.
Add coconut flour a little at a time until nicely creamy and somewhat stiff.
Add raisins and mix.
Grease a cookie pan well and drop by spoonfuls. Bake at 375 degrees F for 15 minutes or a bit more. Tops should be brown. Insides spongy and moist.
Autumn Root and Greens Soup
1 red beet, chopped coarsely
1 carrot, chopped coarsely
about 1/3 skinned, cubed squash
1/2 yellow onion, chopped
1/2 ts butter, beef tallow or coconut oil
3 leaves kale or other greens, chopped
3 cups chicken broth
4 ts homemade coconut milk kefir
In saucepan saute the onions in fat until half-cooked and sweet-smelling. Add beet, carrot, squash and broth. Bring to boil. Lower heat to simmer covered. Add greens. Simmer 25-30 minutes. Remove from heat and allow to cool slightly in order to keep the kefir's probiotic organisms alive. Add kefir and squeezes of lime juice to taste. Serve with lime slices floating on top.
Tuesday, October 14, 2008
1 bunch of questionably green bananas or a good bunch of not-too-soft ripe bananas. (This would also be superb with plantains)
2 tbs coconut oil
Peel and slice the bananas. Fry them until gooey in the middle and slightly crisp on the outsides. Serve with chilled coconut custard. It would also be nice to put that custard into an ice cream maker. Hmm. Yep. If you were wondering, San Francisco is about 80 degrees. Our apartment, with the malfunctioning radiators and timed steam heat system is probably about 90 degrees by dinner time. Yuck.
We're eating it chilled now. Even with the solidified coconut oil on it, it's delicious.
Monday, October 13, 2008
It happened fast. The grapefruit seed extract does wonders for sudden yeast attacks. I used 10 drops in cool filtered water, twice a day the first day and once a day the second. Aside from some problems on my hands, everything is normal and I'm back to my normal diet, whatever that may be.
I always forget to post my grandmother's (and possibly her grandmother's) chicken soup recipe. I've made a few adjustments to it.
Variation #1: for purists
1 whole soup chicken with gizzard, heart and neck, preferably organic, preferably pastured. I don't trust kosher chickens these days. Only 2 companies appear to have a chokehold on this business and that's not good for business or chicken-raising practices.
Back in the day the hens used to come with an occasional unlaid egg which would also get thrown into the pot. My mother told me that she and her sister used to fight over the boiled, soft-shelled egg when it was done. I believe that feet may have shown up in the broth as well occasionally. The only thing that wasn't there was the liver, head and beak. The liver makes the soup taste "gamey" according to my grandmother, which I've also found true. I can't speak for the other verboten parts. :)
1 whole onion
1 whole parsnip (not GAPS friendly, but super-tasty and traditional)
1 whole carrot
1 or 2 sprigs of fresh dill or a pinch or two of dried dill (I can't eat it, but perhaps you can!)
Wash the chicken with cold filtered water, inside and out. place it in a large soup pot or slow-cooker. Wash the organ meat and put it in the pot, too. Fill the pot 2/3 of the way with filtered water and place on the stove. Turn the burner onto high.
Wash and peel the onion. Leave it whole. Wash and scrape the parsnip. Cut into 3 or 4" long pieces. Wash and scrape the carrot. Cut into 3" or 4" long pieces. Put all the veggies in the water. Cover and wait for the water to boil. (Or cover slow cooker and go do something else for a day. Now isn't that much easier?)
On a stove: Turn it down immediately to simmer. Go do something else for a few hours, checking it occasionally. After 3-4 hours, it's soup.
When it's cool enough to handle, scoop out the chicken, organ meat and veggies. Eat the soup chicken with the soup or in the soup. The organ meat is good, too.
Version #2: for non-purists
2 chicken backs/necks
Organ meat if you can get it (not liver)
1 parsnip (unless you're on GAPS)
Put it all into a pot, fill 2/3 with filtered water, and follow all the instructions above.
Pour the soup into jars or containers for storage. If in the fridge, after 3 days, reboil for 3 minutes before eating. This can be done for two or three sets of three days. Freeze before this deadline.
To make a nice veggie soup, cut up whatever veggies are in season. If you're on GAPS, peel and seed the veggies. Saute in tallow, lamb fat, coconut oil, butter or similar fat until slightly browned. Add broth. Add cut up chicken/organ meat if you like. Bring to boil. Simmer 20-25 minutes.
Saturday, October 11, 2008
Okay, so there needs to be a bit of background on this.
The company that makes the rice sourdough bread, Food For Life, mysteriously stopped making it. I'm guessing that the wild-yeasted thing hit home and they had to reconsider their label. Anyway, that bread went down incredibly well with me and the yeast made very little impact. I found a lonely two loaves left at the co-op the other day and bought them.
So I continued to cut out rice, although I was less careful, since shaking by 5 is not my speed, especially since Little Moo is still nursing (and nonstop for these last molars...ack). I started cooking with coconut flour, which agrees with me.
I also tested crispy pecans, which appeared to be FINE...just so long as the light stays on all night!
So I had an enormous setback. I'm also finding that the BioKult doesn't kick the little yeasties like my old Klaire Labs Complete Powder. So I'm going back and forth between the two. Not what the doctor ordered, but triage must occur. I've put the old grapefruit seed extract into water again. I'll do that for a few days. Started on the butter oil...who knew that a supplement oil could taste wonderful on food? Waiting for the non-steroid herbal cream to come. Meanwhile I'm using the cortisones again at night so I can sleep.
I always get like this right after an attack, though. I think, well, now it's back and it won't go away, then a few weeks later, I'm clear and clean and feel better and wonder how I could have doubted the body's healing powers.
Okay, so I've been meaning to post this amazing recipe for ages. I have no idea if it's giving me problems, especially because I'm back to reacting constantly without knowing if anything is a trigger, but I think it is perhaps somewhat okay when I'm baseline.
Loztnausten is a blogger who is also a homeschooling mom of three. I've never met her, but her kids, me and Little Moo have a lot in common as far as our allergies go and she's done some amazing research on foods and cooking. Here's a variation on her sourdough bread recipe that has turned out an amazing loaf:
Sourdough Rice Bread
Mix 2 cups of brown rice flour with 2 cups of coconut milk kefir
Let stand 24 hours. If you don't make the bread immediately, feed it daily with 1 or 2 tbs each kefir and flour.
1/2 c tapioca starch
1/2 c coconut flour
1 t celtic sea salt
4 t guar gum
whip 6 egg whites until frothy (but not peaked)
into the meringue pour:
1/3 c olive oil
3 egg yolks
1 tb maple syrup
2 c starter
Mix in dry ingredients
Pour into loaf pan. It should be spreadable, but not hard like wheat bread dough. Loztnausten describes it as like "toothpaste." Refrigerate 8 hours. Loztnausten suggests "or overnight," but it clearly didn't rise as well for me then.
Rise in warm oven 1-2 hours until the top is cracked and the bottom is slightly liquid. Bake at 350 degrees for 1 hour or until done.
Well, I have a grumpy 2-year old demanding "a boobie," pulling on my leg and there's dinner that needs to be put on the table...
Friday, September 26, 2008
Today we had an appointment for 5:30. I busted a gut to get home and almost immediately cleared the path and took down the safety gate, took out all the recycling and made sure that everything he requested was in place to get the stove into our kitchen and our old stove out. At 5:40...nothing. The sitter looked out the door and found a little note saying that he left at 5:15 and that he'd be around tomorrow. I immediately called him, because we'll be out at a birthday party. He insists that he "knocked" but the sitter says she heard nothing and she was sitting in the next room within easy hearing of the door and what happens on the other side.
Now he wants the building manager to let him in. He says that we can just leave everything the way it is...he obviously doesn't have kids. So I told him that the gate goes back up and the storage furniture has to return to the hallway where it started and if he wants to come in tomorrow, it's up to him to clear it all and put it back the way he found it. If it's not, I'm complaining to the manager.
And no bread for him.
I was going to bake another loaf of that lovely kefir-sourdough rice bread, and it's now rising (hopefully) in our barely-functional old stove. (I figure I'll do it until I make the GAPS break...and that has to be after introducing nuts.) I'd better get back to (finally) pulling dinner together.
Thursday, September 25, 2008
At about 1 pm I had chicken broth, a bit of meat, fruit, a slice of sourdough bread with a hunk of raw butter. The bread was Food For Life's "yeast-free" brown rice bread (the fact that it is probably a wild-yeasted sourdough hasn't hit their marketing department yet?), but I'm guessing that the disaccharide problem may be at least partly solved by the fermentation. I wasn't being a purist, just trying something new. At any rate, it felt different.
I got hungry again quickly and there were no snacks in sight. I haven't tried nuts since Little Moo was about 4 months old, so NT "crispy nuts" were out. The only portable food left were rice crackers which I decided to leave at home. I was shaking by the time I finished my workout and headed home at 6. When I got home I scoured the refrigerator for something I could eat quickly that wasn't just simple rice. The second slice of bread was frustratingly close to plain rice, but still felt different. Dinner included rice pasta, but it was still a day with an entire midday break from the stuff.
Last night I had no hives at all. Nothing even vaguely resembling them. Usually I get a tingle here or there by about 9 pm, even if no hives show up. I usually get rashes on the backs of my knees by then too, but they were also gone.
I'm wondering if I can get Little Moo squared away with some kind of nuts and start her on nut snacks instead of rice if those little rashes on the backs of her poor little knees will go away.
Unfortunately, if I find that nuts are not a possibility for us, the GAPS diet will not work in our case. There's just not enough on the menu that I can make that can be stored well at room temperature and taken out of the house for lunches or snacks. I've tried squash and other starchy veggies with her and she simply won't touch them no matter what the incarnation. I'm also afraid that Dr. Cowan simply prescribes this diet for everyone who comes into his office and isn't really looking that closely or thinking about options for the truly eating-impaired.
Tuesday, September 23, 2008
Sunday, September 21, 2008
This is the first cold she or any of us have had, for that matter, since we added extra vitamin D plus our off-the-grid diet. That's shy on a year now.
Sunday, September 14, 2008
Lest you think that I'm all about complaining about our space...here's the result of some serious fun today: velvet coconut cupcakes and date-vanilla custard to dip! As usual, they're gluten-, just-about-all-grain-, dairy-, corn- and soy-free. The little grains in the custard are from the date sugar. If I could do it again, I'd make it with rapadura or sucanat, but that's what I had.
Saturday, September 13, 2008
Finally, some kitchen images. Just to give you an idea of how small this little kitchen/chemistry lab is...this is as far as I could get back to shoot. It's about 8' square. The rice flour starter is bubbling happily on the toaster oven and gets moved briefly when I cook something in there. The big bowl is the beginnings of what I hope will be partly recycled grain sponge. I took it out to stir it after some hours on top of the fridge. It smells great, but no bubbles as yet. The third image is our latest crock of sauerkraut which eventually has to go live on top of the fridge since that little table is the only workspace.
Tuesday, September 9, 2008
Monday, September 8, 2008
Sunday, August 31, 2008
Thursday, August 21, 2008
- 2 c whole coconut milk (not "light")
- 4 egg yolks
- 1/4 c sugar (we used turbinado here, but I think raw sugar like rapadura would be even better. White is fine if that's all you have)
Beat the yolks. Blend the yolks and sugar together in a small bowl. Scald the coconut milk. (Coconut milk scalds differently than dairy milk. It doesn't bubble at the edges the same way, but it does seem to bubble up in the center somewhat before it takes off on a rolling boil. I found that medium heat did well here.)
Turn down heat to low and SLOWLY add the yolks and sugar mixture, a bit at a time. Blend quickly and well to prevent yolks from setting before mixed in. When it's all mixed in, turn up the heat a bit and stir in a figure-eight until the custard starts to set. It might take a while. (Thanks to my mother for stirring endlessly while I moved on to cook another part of the dinner!)
Pour the custard into a nice dish and allow to cool to room temp. Then put into fridge to cool all the way.
SUPER yummy with fruit. This batch served six or so over cake with fruit.
We had a fabulous birthday party - the first one of two - for Rain's 2nd birthday tonight. My mother and I took over the kitchen and sent my dad packing. We had some decent girl-time cooking and baking together, which we don't usually get. Rain's deal was "Rain no pants! No underwear!" So, she was the pantsless baby. Friends of the family I haven't seen in years came. They enjoy exciting new foods, so they were really into the grass-fed buffalo and veggies on rice pasta. (Whew.)
I baked a totally miraculous cake that was gluten-, corn-, soy- and dairy-free. Unlike us, my parents have a great oven, and it actually ROSE. We made a custard from coconut milk, egg yolks and sugar and had tons of fruit with it.
Note: My dad ran out to the store to get vanilla extract. In suburban Phila, there's next to no options for whole foods, so there was one kind of vanilla - McCormacks. I noticed after I let a few bits into the cake that it has CORN SYRUP in it. What the heck, right? Okay. So, not entirely happy with that, but I'm not the elephant man yet, and my child seems to be okay. Anyway, if you don't do corn, don't get McCormacks. I'm sure the recipe would be fine with extra banana and no vanilla, if necessary. Even better. Use a vanilla bean!
This cake was basically the Ricebread recipe from the Allergy Survival Guide with a few twists.
- 1 1/2 c rice flour1/2 c flour mix (1 part rice flour to 1 part tapioca starch)1 tb baking powder
- 1/2 c coconut oil, melted
- almost 1/2 c maple syrup
- about 1/4 of a soft banana, mashed
- 1 whole egg + one yolk, beaten
- about 1/2 ts vanilla extract. (Stopped short when I realized it had corn syrup in it! I'm sure it would be tasty with 1 whole ts, or even a vanilla bean...)
- 9" round pan. Ours was Pyrex glass and worked fantastically.
Preheat oven to 350 degrees F.
Blend dry ingredients well. Blend wet ingredients: Put mashed banana into a cup measure and fill up the rest of the way with maple syrup to 1/2 cup line. Blend with oil, egg, vanilla. Add wet ingredients minus the water to dry. Add water at the end. Mix well
Pour into a greased pan (we used coconut oil) and bake for about 45 minutes.
See next entry for tasty coconut milk custard recipe...
Thursday, July 31, 2008
Although I'd love to make this "raw," I do boil the milk for 3 minutes. According to our nutritionist, there are potential bugs in coconut milk that are best not included in home made cultures.
This stuff is incredibly tasty blended with fruit and avocado to thicken. Since it's not as protein-rich as dairy or nut milk, I sometimes cook up a batch of beans (well-soaked in bicarbonate and water overnight), then blend a tablespoon or so of those per cup. If it's not sweet enough, blend in one or two dried dates. Yum!
Another idea for serving is to make a pancake or sweet rice-based bread, then cover with strawberries and use the kefir like creme fraiche on top.
It can be added to pancake batter to make something that tastes a lot like buttermilk pancakes.
Lastly, I do use a sealed jar to culture it, mainly because when I first started doing it, I didn't know that it wasn't the best idea. Nothing bad has ever happened with the kefir, and no jar has ever exploded, but it is probably better to cover the jar with a clean cloth bound tightly to the neck.
3 cans full-fat organic coconut milk
1 packet freeze-dried kefir starter (I use Yogourmet)
1 clean half-gallon glass jar
Pour all three cans of milk into a pot, whisk the water into the cream and boil for three minutes. Turn off the heat and let cool until roughly body temperature. Pour through a strainer into a mixing bowl.
Empty the contents of one packet of starter into a small bowl. Add just enough milk to blend with the starter and blend well until fully dissolved. Then mix this combination of milk and starter in with the rest of the milk. Pour into the mason jar, cover and leave on a shelf or some place that won't be disturbed for 12-24 hours. I always let it go for 24, myself.
Tuesday, July 29, 2008
Apples still give her a tummy ache.
Now I don't know about dairy, and we're too tired to try a new food.
The good news is that sesame is fine.
Sunday, July 20, 2008
1 part filtered water to 1 part chamomile infusion
Unprocessed, uniodized sea salt to taste
The chamomile reduces inflammation and irritation in the stomach and gut. The salt is the critical part. If your salt is clear or white and the crystals slide easily over each other, it's processed. Avoid that stuff. The salt you want is grey and cakey and would be called "Celtic" or "unprocessed" sea salt. My favorite is called Esprit de Sel and is in large rocky chunks, but there are many kinds. The good stuff has a mineral composition not unlike human blood, which is why it's so good to ingest when you've been losing fluids. It even tastes better than processed salt, probably because it's not just sodium, but magnesium, manganese, zinc, etc.
If a baby or child has been throwing up and can't keep anything down wait until they can take a gulp or two of liquid and feed this to them by the single spoonful every five minutes. When it looks like they can keep it down, let them sip it slowly until they're feeling better. Serve it to them for the rest of the day alternating with plain water.
It's also great after heavy exercise.
Saturday, July 19, 2008
Brew up 1 tablespoon of organic chamomile flowers in a cloth bag or tea ball in a 1/2 gallon mason jar full of hot (not boiling) filtered water. The tea should steep for at least 20 minutes to an hour or so. When the mixture looks pretty darn strong, remove the bag and put in the fridge. It should last about 5 days or so. Once it's cold, don't rewarm too much, and DON'T heat it in the microwave!
For eye infections or irritations:
Mix with a few drops of calendula oil, wet the end of a clean cloth with the solution, drip or gently swab into eyes.
For sore, rashy skin:
Bathe in a tub with warm water and 2 cups of the infusion
To use as an antibacterial compress:
Soak a clean cloth in the infusion and press onto broken skin. If the skin is dry and itchy, include evening primrose oil or calendula
For internal inflammation, colds, irritable bowel or other digestive issues, drink a cup. It can also be diluted with filtered water for something like an iced chamomile tea.
For hot days:
Dilute with filtered water to taste, add a bit of lemon and ice to taste.
My daughter, like me and her daddy, has excema. I have had it for my entire life and have treated it with a combination of cortisone cream and coping.
A while back, I discovered cod liver oil. My skin is clear, for the most part, for the first time in my life. I take two tablespoons full a day.
For our daughter, we started to add 1/8th teaspoon of lemon-flavored Nordic Natural CLA to her morning rice with sea salt and she gobbles it up. That, in and of itself helped. Then we used Dr. Song's recipe for salve and gave her long evening soaks in warm baths with 2 cups herbal-strength chamomile tea (steep a full tablespoon at least in a mason jar of hot but not boiling filtered water for 20 minutes minimum). The rash went away in two days. That's after over a month of awful rash and no improvement no matter what we tried.
Excema Salve ala Dr. Song
1 quarter-sized dollop of pure, organic, unadulterated shea butter
1 capsule of Evening Primrose Oil
Blend in your hand until the shea butter is smooth and the oil is completely mixed in.
It's possible to make a little jar of it to keep around, too.
1 lb pastured ground lamb
1 lb pastured ground beef
1 bunch of the greens of your choice (we enjoyed kale, chard and mustard greens)
1 package of organic frozen spinach
Sea salt to taste
Gently steam the greens and puree well.
Mix the ground beef together with the lamb and mix the vegetable puree through it well. Form into slightly flattened balls and line a pan with them.
Broil until the interior is 140 degrees F. I like to use a low temp for broiling since we have an awful wacky electric oven that burns everything and I like to cook at lower temps anyway to keep in the nutrients. I keep the temperature setting at 350, cook for about 15 minutes or so and turn once.
Serve with rice or rice pasta and home made sauerkraut or fermented veggies. Save the fat from the burgers, which has a nice green color and the water from the steamed greens. The steaming water makes a nice addition to bone broth. The tallow is delicious for frying eggs the next day or to add to soups.
Which is another thing...DD will also eat nearly any vegetable that has been fermented. To date, that includes: beets, cucumbers, cabbage, daikon, red radish and yellow summer squash. She refused the bok choy. I thought that was perfectly fine considering at this point she now eats greens at least once a day and was downing a fine combination of pickled beets and sauerkraut that night.