Cod liver oil jellies

Recently, I’ve been trying a few different ways to use gelatin. First up was making cod liver oil jellies. The original recipe came to me from Nadine. Her kids used to love the Green Pastures gummy fish, so when they were discontinued, Nadine started making her own. I’ve tried a few different variations and most of them have worked fine. So first here’s the method, then a few different combinations.  Put the water in a medium sized pan, then sprinkle the […]


Another important food, especially for the GAPS protocol, is sauerkraut or other fermented veges. There are a variety of different ways of making sauerkraut, but these are the basic steps: Select your veges, wash and, if necessary, peel them Chop them – with a knife, grater or in a food processor Add sea salt and give them a good squeeze with your hands, or pound with a heavy object, such as a bottle filled with […]

“Room temperature” Yoghurt

There are probably many different types of yoghurt that can be made at room temperature, but there are 4 main ones: Viili, from Finland, is thick and viscous, almost jelly-like, and is likely to fall off the spoon and down your clean T shirt. Matsoni, is from the Republic of Georgia on the Black Sea, and is sometimes called Caspian Sea Yoghurt (CSY). It is popular in Japan. It is smooth and creamy and not […]

Acidophilus Yoghurt 

This type of yoghurt is a bit more complicated to make than kefir or the room temperature yoghurts, as it is temperature sensitive. But it doesn’t require a special starter, and some people prefer the taste. This yoghurt won’t be as thick as commercial yoghurt. You’ll need a candy thermometer to make it. 0.9 litre (1 US quart) fresh, whole milk (raw is best, but pasteurised will do, as long as it’s not homogenised or […]

Beetroot, carrot and celery juice

Beetroot juice is considered one of the most powerful cleansing and blood-building juices available. It contains four important vitamins and nine essential minerals including small amounts of iron. Beetroot juice has been used in the treatment of kidney and bladder disorders, gallstones, jaundice, gout, constipation, anaemia, menstrual problems & cancer. For the best flavour, juice the small, young beetroot. If you juice the beet tops you will get a good amount of chlorophyll, vitamins A […]

Beet Kvass (Makes 2 quarts)

From Nourishing Traditions, by Sally Fallon ~3 medium or 2 large organic beetroot, peeled and chopped up coarsely 1/4 cup whey 1 tablespoon sea salt filtered water This drink is valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment far kidney stones […]

Raw Liver pills

Raw liver is an amazing health tonic, but it’s not to everybody’s taste. There a number of raw liver drink recipes around, but most people find this method the best. Start with some good quality, grass fed, organic liver. If it doesn’t look fresh with a good, rich colour, don’t buy it. Lamb’s fry has the best flavour; beef can be a bit strong. Cut up and freeze the day you buy it, so it’s […]