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!
The second stage of the GAPS intro diet allows raw or soft boiled egg yolk to be introduced to your diet.
In the past, both my husband and I have shown sensitivity to eggs on food allergy tests so I tried the suggested sensitivity test from in GAPS book. I was a bit skeptical, but followed the directions as placing a drop of the food in question on the inside of your wrist let it dry and leave it there overnight. If you wake up the next day and the area is red and irritated, then do not attempt to introduce that particular food at that time, if there is no reaction, however, you are free to introduce that food.
I had no reaction and happily had my very first raw egg yolk this morning. I mixed it into a warm cup of broth & topped it off with a splash of sauerkraut juice. Not too bad!
Starting week 2 and we feel pretty good. My husbands bloating has dramatically decreased and his skin is clearing up from the dry flakiness he had been experiencing before we started. I, on the other hand, have had some minor skin break outs, which I think are due to the detoxification process my body is going through. I also feel a bit ‘greasy’ from all the broth and meat I have been consuming as these beginning stages have been quite a switch from my normal diet.
Looking forward to the week ahead!