Despite my best efforts to blog every stage separately, the last three stages of the intro to the GAPS diet have come and gone so quickly I did not find the chance. Each week we reintroduced an assortment of allowed foods to our diet, as laid out in the GAPS book. It is amazing how much we appreciate the taste of even the simplest foods after weeks of living off of such a stripped down diet. It is a bit like fasting & it is absolutely refreshing!
The allowance of fresh pressed juices in Stage 4 got us addicted to morning breakfasts of fresh pressed carrot + ginger juice. We throw in an occasional apple or beet for variety, but the carrot + ginger combo is a big winner! My husband has weened himself off of coffee and this juice has been a super charged energy boost for him in the mornings. I call it ‘getting juiced’.
I took the homemade yogurt out of my diet for the weeks of the 4th and 5th stage, as my digestion had slowed way down and I was feeling quite heavy. After two weeks of no dairy, I was able to reintroduce it in the 6th stage without a problem. I have also cut way back on the amount I was eating per day. I now only have it as a morning snack and that seems to have balanced things out.
Stage 5 allowed us to use our outdoor grill again which is our favorite way to cook meat, especially fish.
And stage 6 brought back a large variety of raw vegetables and we are back to eating lots of fresh greens and salads.
We are still getting plenty of bone broth and fermented veg.
All in all we are both feeling really good! Ready and committed to the FULL GAPS DIET.
This week we have happily moved into stage 3 of the GAPS intro diet. After cooking everything the past two weeks, we are so excited to be adding sauerkraut, pickled & fermented vegetables, and avocado to the menu. We have been eating a little smorgasbord of everything, creating something of a pro-biotic salad: A pile of kraut, sliced avocado, pickled green beans, steamed brussels and a soft boiled egg, with a side of broth of course.
I have started a few batches of my own fermented vegetables, still awaiting the results.
Symptoms have continued to lessen for my husband through this transition from stage 2 to 3. He is losing weight and feels much more energized. Exciting stuff!
Fermented vegetables and their juices offer a ton of pro-biotic benefits to your gut during the intro stages of this diet. This very mild sauerkraut recipe is a good place to start.
All you need is a head of cabbage, 1 tablespoon of sea salt and a sprinkling of caraway seeds. Shred the cabbage and place in a large glass bowl with the salt and seeds. Knead the cabbage a bit with your hands to mix the salt in and begin the release of the cabbages juice. Let this sit for about and hour. Come back to the bowl and knead with your hands until the cabbage shreds go limp and their juices have been released. Pack the cabbage into a large glass jar, pouring the juice in over it. Make sure the cabbage is completely submerged into it’s juice. Leave a very small space at the top of the jar for expansion during the fermentation process. Lid the jar and place in a cool dark place for about a week or time to taste. To stop the process, place the jar in the fridge. You now have kraut!
There are many variations I can think of to create different flavors. Try adding a little shredded garlic, ginger, carrot, radish and as you progress into the full GAPS diet add some minced chilies for a bit of spice!