GAPS Recipes

Farmented Vegetables

Posted by Makiko Oka on

What you need: Mason or glass jars, having  some various sized jars is convenient. Good sea salt, depending on the volume of vegetables you need to learn how much portion can make good taste for you. e.g. for a full of 1 pint jar, you may need 2tbl spoon, for 1 16Oz jar 1tbl spoon. Too little salt may cause vegetables to be rotten. Too much salt also can be a stopper of fermentation and as it’s result they can be rotten also. Vegetables, select a non-leafy vegetable of your choice (preferably seasonal and organic).  For example: beets, turnip, carrot,...

Read more →

Makiko’s Roast Pork

Posted by Makiko Oka on

Makiko’s Roast Pork

Ingredients: 3 – 6 pounds (depending on the serving size), A block of Pork butt or shoulder.  Fatter meat is better than lean meat for roasting because it brings juicier and tastier.  Tie up the pork or you can ask your butcher to do so when you buy it.   For the marinade: 1/2 cup Lacto-fermented vegetables juice, 1/2 cup apple cider vinegar, 1/4 cup Lacto-fermented ginger (Preferably all organic and homemade) and 3 tsp  sea salt.   In a food processor, mix well all the ingredients. Then into a resealable bag, put the pork and the marinade.  Make sure that the...

Read more →

Beef Stew

Posted by Makiko Oka on

Beef Stew

Bone-in Beef Stew 1. I usually use short-ribs with large bones for making this stew.  For 4 people, 2.5 pounds is sufficient. As shown in the photo, I always ask butcher to cut the large block of the short-rib into half, so that the nourishing substances in the bones are given out to the stock well while cooking. 2. At home, cut the meat between the bones into pieces.  Rub the meat with 2.5 teaspoons of sea salt (adjust the amount of sea salt depending on the size of meat).  With hands, gently massage the meat so that the entire...

Read more →

Basic Stew

Posted by Makiko Oka on

Basic Stew

Beef , pork, Lamb or any meat, with bones, muscles, connective tissues, and fat. Covered by water and cook with sea salt, pepper and herbs for 5 to 6 hours. Then add some vegetables such as carrot, onion, zucchini, broccoli, califlower, turnip, beets and etc, and cook about 1 more hour. ( For FHP and GAPS™, choice of those vegetables are depending on your stage that you are at.) If you want to skim some fat, that’s fine. However you want to know that  fat is needed for you to utilize  protein. Some people think fat is bad for our health....

Read more →

Turnip Soup

Posted by Makiko Oka on

Turnip Soup

I would like to show you today one of my favorite soup recipes, turnip soup.  Turnip is a winter vegetable, so you can purchase delicious and nutritious ones in this cold season, and the tasty soup will warm you up. Recipe: (Please adjust the amount of ingredients depending on the soup amount you want to make.) Cut turnips into quarters and place them in steamer or pressure cooker.  Steam until the turnip gets cooked.  (Please be careful not to steam them too much.)  Place the turnip in blender or food processor with adequate amount of chicken stock made from organic...

Read more →