Tonight's Special: Butternut Squash Fries

I'm following Kimberly Harris' post on this GAPS favorite, mainly to learn her chopping technique.

Aside from that, the recipe is simple:

"Place the cut squash in a bowl, and, if needed, melt coconut oil gently. Toss the oil with the squash and sprinkle with salt and freshly ground pepper.

The other secret to getting not overly soft squash fries is to very widely space them on your sheet pan. The ones below really were a little too close. It works best to have them far apart from each other. I would use two sheet pans for one squash, if possible.
Place in your hot oven for about 45 minutes, switching the sheet pans, half way through. This will depend on your oven and how small you cut them, so check early, and leave a time cushion if they take a little longer then you expect.

You want them to get not only well cooked,
 but slightly browned as well."

She suggested making a dipping sauce by adding a few tablespoons of grade B maple syrup to homemade mayonnaise.



           And isn't this book gorgeous?

Eat liver! Pregnant Women Especially!

This is a topic of debate today.  So, I'm delving into the research, and the title here tells you of what I've come to be convinced so far!

From http://www.westonaprice.org/food-features/liver-files

The putative dangers of eating liver stem from two concerns--the assumption that liver contains many toxins and the high level of vitamin A that it provides.

"One of the roles of the liver is to neutralize toxins (such as drugs, chemical agents and poisons); but the liver does not store toxins. Poisonous compounds that the body cannot neutralize and eliminate are likely to lodge in the fatty tissues and the nervous system. The liver is not a storage organ for toxins but it is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.

" The best choice is liver from animals that spend their lives outdoors and on pasture. If such a premier food is not available, the next choice is organic chicken, beef and calves liver. If supermarket liver is your only option, the best choice is calves liver, as in the U.S. beef cattle do spend their first months on pasture.

"As for concerns about vitamin A, these stem from studies in which moderate doses of synthetic vitamin A were found to cause problems and even contribute to birth defects. But natural vitamin A found in liver is an extremely important nutrient for human health and does not cause problems except in extremely large amounts.
 "unless you are an Arctic explorer [EATING SEAL/POLAR BEAR, i.e., non-kosher animals], it is very difficult to develop vitamin A toxicity from liver. The pu

tative toxic dose of 100,000 IU per day is contained in two-and-one-half 100-gram servings of duck liver or about three 100-gram servings of beef liver. From the work of Weston Price, we can assume that the amount in primitive diets was about 50,000 IU per day.


STUDIES: 

"As for liver for pregnant women, a study carried out in Rome, Italy, found no congenital malformations among 120 infants exposed to more than 50,000 IU of vitamin A per day (Teratology, Jan 1999 59(1):1-2). A study from Switzerland looked at blood levels of vitamin A in pregnant women and found that a dose of 30,000 IU per day resulted in blood levels that had no association with birth defects (International Journal of Vitamin and Nutrition Research 1998 68(6):411-6). Textbooks on nutrition written before the Second World War recommended that pregnant women eat liver frequently, yet today pregnant women are told to avoid this extremely nutritious food. Don’t eat beef liver, cautions Organic Style magazine in a February 2005 article on diets for pregnant women, ". . . it has high levels of retinol, a vitamin-A derivative that can cause birth defects."


Now, as the blog "Taste is Trump" states,  what good is it if nobody eats it?  So, I'm going to hopefully be slowly inculcating it into our diet, first by mixing it with other meat.  I like it alright, but dear husband is more sensitive.

Making and Storing Kale Chips

Very tasty and crispy!

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html?oc=linkback

TIPS:

Dry extremely well, or use prewashed bagged kale.
They should be a much darker green, almost brown when done.
With my oven, currently in need of calibration, I toast them at 250 F for about 15 min, stirring them a little halfway thru.
People recommended STORING them in any container, glass/box is better, maybe with rice, for 2 days.

No Greater Joy and "To Train Up a Child"

I recommend this book!  A year ago, Shane over an article he read about French parenting: how it produced well-mannered children who could entertain themselves and ate their food without fuss!  Of course, that's what I grew up expecting from children.  I always say, if John Quincy Adams could be an ambassador to Russia at 14, we can expect a lot more than is typical of children today.
One of the most important concepts in the book was that you have to spend enormous amounts of time with your children.  It is hard to stop a task and devote 15 minutes to training - multiple times a day!

Oh, and I totally missed the boat with infant potty training. Oh well.  Better late than never!

Quotes:

"Three thousand years ago, a wise man said, “Train up a child in the way that he should go and when he is old he will not depart from it.” Good training is not crisis management; it is what you do before the need of discipline arises

" Most parenting is accidental rather than deliberate.  Imagine building a house that way.  We don’t need to reinvent training.  There are child training principles and methods that have worked from antiquity.  To neglect deliberate training is to shove your child into a sea of choices and passions without a boat of compass.

"This book is not about discipline, nor problem children.  The emphasis is on the training of a child before the need to discipline arises.  It is apparent that, though they expect obedience, most parents never attempt to train their child to obey.  They wait until the behavior becomes unbearable and then explode.  With proper training, discipline can be reduced to 5% of what many now practice.  As you come to understand the difference between training and discipline, you will have a renewed vision for your family, no more raised voices, no contention, no bad attitudes, fewer spankings, a cheerful atmosphere in the home and total obedience from your children.

"Tie some strings.  You must knit together with your child before you can train him.  Confess your failure to God and to your child.  Ask your child to forgive...Be a friend. Do things with them that they enjoy.  ...When they like you, they will want to please you, and will be open to your discipline.
The strongest chord of discipline is not found in the whip;  rather, it is the weaving together of the strings of mutual lvoe, respect, honor, loyalty, admiration, and caring.  It is the difference in being "led by the spirit" and being "under the works of the law."  The law gives us direction, but only the spirit of grace gives us power..  If you will cultivate fellowship with your child, you will have such cooperation adn compliance that you will forget where you last left the rod...

It is a painful thing to sin against your best buddy."

I liked this review:
A few years ago my wife read the book, "Created to be his help meet" By Debi Pearl. I later heard of this book, and saw much controversy surrounding it. References in the news of psycho child beaters seriously hurting their children, and incidentally owning this book. I didn't think it was like the Pearls to teach something like that, so I thought I would take a look at the book for myself. To my surprise in and out of the book, Michael warns against hitting out of anger, leaving marks, and being an overbearing sergeant to your children. He does mention the age old tactic of using a switch. This is why I believe it has gained a bad reputation. 

My Cheap Gas Oven

...Needs to be calibrated. I singe everything I make in it.

Apparently, it just requires a little adjusting of the dial:
http://www.ehow.com/how_5061140_calibrate-gas-oven-thermostats.html 

Also, I discovered gas ovens have a different broiling set up than electric ovens.  Here are the ehow

Instructions:

• 1
  Pull open the broiler door and remove the broiling pan from inside. Make sure the broiler is turned off and cool.
  
• 2
  Turn the oven to the broiler setting or to any temperature between 350 degrees and broil. The broiling temperature will be determined by the kind of meat being broiled and its thickness.
  
  
  

What to Buy Organic

As I strive to obtain the best foods for the best price, I am learning what is worth getting organic. For a while I avoided buying non-organic of the dirty dozen of produce and any animal products.  Then Dr. Natasha of the GAPS diet recommended choosing organic produce over organic animal products when you need to. I want to continue researching.  Ultimately, I know it's better to buy quality food.  We are what we eat, and spending to eat well now means less medical bills later - plus better quality of life!  This knowledge makes me feel great!  I love making healthy choices, and helping others to as well. 
As I explore farmer's markets, I may ask farmers about their practices.  One thing to keep in mind is that some farmers use good organic practice even though they can't afford the certification process.

 This will be a post I update as I acquire information. 




Produce:

 Citrus:  Growing up in citrus country - FL - I didn't find these were contaminated.  BUY NORMAL.

Dark green veggies:  So nutritious, worth getting ORGANIC.


Need to research:

 Coconut -

Maple Syrup - Non-organic processing purportedly causes contamination of formaldehyde, but is that serious or does it just sound atrocious?

Potatoes - There are no GMO's, but it's a dirty dozen member.  Sometimes sprayed with anti-sprout chemical?

My GAPS Diet Reference Guide + Online Resources

Since I lack the GAPS book and handbook, and my mom's copy which I read is 800 miles away, I am gathering all the info online.


First, two articles: 
 Avoid These 5 GAPS Diet Mistakes
Summary: Too Many PUFAs and Meat,  Not Enough Prebiotics, Carbs, and  food in general.

The Five Most Common GAPS Diet Mistakes
Summary: Keeping Starches, Taking a Cheaper Probiotic or No Probiotic at All, Not Making/Eating Enough Homemade Broth,  Giving Up Too Soo

Here is the GAPS diet in a nutshell.

Thank you for lots of tips, healthhomehappy.com! :)

You proceed through the stages as you accomplish health steps, which are described somewhere and I need to find.


GAPS Diet Intro Stages

You can eat on stage 1:

• Meat or fish stock
• Well boiled broccoli, cauliflower, carrots, onions, leeks
• Squash, winter and summer
• Boiled meat
• Sea salt,
• 1-2 teaspoons a day of sauerkraut juice


Read here on handling stage 1.


Stage 2

You can eat on Stage 2:

• Meat or fish stock
• Well boiled GAPS-legal vegetables (no starchy root vegetables)
• Squash, winter and summer
• Boiled meat
• Sea salt
• Fresh herbs
• Fermented vegetables; sauerkraut, kimchi, pickles
• Fermented fish
• Egg yolk, organic, carefully separated from the white
• Homemade ghee
• Stews and casseroles made with meat and vegetables

Stage 3

You can eat on Stage 3:

• Meat or fish stock
• Well boiled GAPS-legal vegetables (no starchy root vegetables)
• Squash, winter and summer
• Boiled meat
• Sea salt
• Fresh herbs
• Fermented vegetables; saurkraut, kimchi, pickles
• Fermented fish
• Egg yolk, organic, carefully separated from the white
• Homemade ghee
• Stews and casseroles made with meat and vegetables
• Ripe avocado mashed into soups, starting with 1-3 teaspoons a day
• Pancakes made with nutbutter, squash, and eggs- fried in fat or ghee, start with one a day
• Scrambled eggs made with ghee and served with avocado if tolerated and cooked vegetables.

Stage 4

You can eat on Stage 4:

• Meat or fish stock
• Well boiled GAPS-legal vegetables (no starchy root vegetables)
• Squash, winter and summer
• Boiled, roasted, or grilled meat (not burned)
• Sea salt
• Fresh herbs
• Cold pressed olive oil
• Fermented vegetables; saurkraut, kimchi, pickles
• Fermented fish
• Egg yolk, organic, carefully separated from the white
• Homemade ghee
• Stews and casseroles made with meat and vegetables
• Ripe avocado mashed into soups, starting with 1-3 teaspoons a day
• Pancakes made with nutbutter, squash, and eggs- fried in fat or ghee, start with one a day
• Scrambled eggs made with ghee and served with avocado if tolerated and cooked vegetables.
• Freshly pressed juices, start with a few tablespoons of carrot juice
• Bread made with nut flour, eggs, squash, tolerated fat, salt

You can eat on Stage 5:

• Meat or fish stock
• Raw legal vegetables, peeled
• Squash, winter and summer
• Peeled, cooked apple, pureed
• Honey, up to a couple tablespoons a day
• Boiled, roasted, or grilled meat (not burned)
• Sea salt
• Fresh herbs
• Cold pressed olive oil
• Fermented vegetables; saurkraut, kimchi, pickles
• Fermented fish
• Egg yolk, organic, carefully separated from the white
• Homemade ghee
• Stews and casseroles made with meat and vegetables
• Ripe avocado mashed into soups, starting with 1-3 teaspoons a day
• Pancakes made with nutbutter, squash, and eggs- fried in fat or ghee, start with one a day
• Scrambled eggs made with ghee and served with avocado if tolerated and cooked vegetables.
• Freshly pressed juices, carrot, mint, cabbage, lettuce, apple, pineapple, mango
• Bread made with nut flour, eggs, squash, tolerated fat, salt

Stage 6

You can eat on Stage 6:

• Meat or fish stock
• Raw legal vegetables, peeled
• Squash, winter and summer
• Peeled, raw apple
• Other fruits, raw, introduce slowly
• Honey, up to a couple tablespoons a day
• Boiled, roasted, or grilled meat (not burned)
• Sea salt
• Fresh herbs
• Cold pressed olive oil
• Fermented vegetables; saurkraut, kimchi, pickles
• Fermented fish
• Egg yolk, organic, carefully separated from the white
• Homemade ghee
• Stews and casseroles made with meat and vegetables
• Ripe avocado mashed into soups, starting with 1-3 teaspoons a day
• Pancakes made with nutbutter, squash, and eggs- fried in fat or ghee, start with one a day
• Scrambled eggs made with ghee and served with avocado if tolerated and cooked vegetables.
• Freshly pressed juices, carrot, mint, cabbage, lettuce, apple, pineapple, mango
• Bread made with nut flour, eggs, squash, tolerated fat, salt- use dates and dried fruit to sweeten.


Allowed Foods for Full GAPS diet
--------------------
GAPS Supplementation Protocol
As suggested in the book Gut & Psychology Syndrome by Dr. Natasha Campbell-McBride

The following supplementation protocol should be taken in conjunction with the GAPS diet.  For detailed information on this protocol, please refer to the book Gut & Psychology Syndrome by Dr. Natasha Campbell-McBride.



The essential supplements for GAPS patients(entire description in this document):  (For more information on GAPS go to www.GAPSdiet.com)

1.An effective therapeutic strength probiotic.
2.Essential fatty acids.
3.Vitamin A.
4.Digestive enzymes.
5.Vitamin and mineral supplements.


Implementing: How do you actually do it?

Previous posts dealt with some tips and prep.  Preparation is key.

Budget-wise....

 Dr. Natasha recommends as much organic as possible, but when you have to choose between organic produce (esp. the clean 15) and organic animal products, she says go with the produce because animals have defenses against chemicals, while plants do not.

  I mean, sick, contaminating fish will die before they can be killed and eaten.  And oranges can't bite the hand that paints them.

Jamaican Jerk Seasoning Blend

Jamaican Jerk Seasoning Blend

• 1 tablespoon garlic powder
• 2 to 3 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons dried thyme
• 2 teaspoons dried parsley
• 2 teaspoons sugar  (skip)
• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried crushed red pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
•  
• Store for 3 months. Seasons how many chickens?