It was my first birthday on GAPS and as I’m still not vining with fruits or sugars (or even too many nuts). Raw cake wasn’t an option this year. I genuinely didn’t mind. I was too busy cooking up delicious cauliflower mash/onion soup (leftover mash blended with sautéed red onion, garlic, broth , tallow and pink salt) and GAPS muffins.
Last Thursday I was lucky enough to be cooked a delicious GAPS friendly meal by my friend Rebecca. She did a slow cooked beef roast with steamed veggies (cauliflower, kale, broccoli, cauliflower, green beans) and roasted baby dutch carrots and butternut pumpkin. It was so special to be able to go somewhere for dinner and not have to take my own food. Thanks girl, I really appreciate it.
I’ve finally mustered up the confidence to make my own sauerkraut! I’ve heard scary things about fermenting your own cabbage – mainly that it can go very, very wrong and go off and smell all kinds of awful (like after your dad’s been to the bathroom – yep that kind of awful). But I figured if I can ferment my own cream then I can surely ferment some cabbage and I’ll never know until I try, right?
This soup is seriously good and a nice break from the regular appearances of pumpkin and cauliflower soup that tend to share the starring role in my kitchen. My mum (a non GAPS taste-tester I might add) had several soup-gasms whilst devouring this creamy bowl of yumminess.
This cake was a result of being in year 12, studying hard and getting to the end of the day and needing a big bowl of chocolate cake all to myself that I could chip away at whilst indulgently watching a few episodes 7th Heaven. Don’t even judge me!
I’m just going get straight to the point. This batter is good. I mean really good. As in I-can’t-believe-it’s-just-banana-and-eggs good. I’m not even going to ramble and give you a cute little story as to the background of this recipe. Nope, let’s just get cooking!
In middle school I was an absolute sucker for crushed weet-bix, hot milk and a sprinkle of brown sugar – especially on cold mornings.
I avoided weet-bix like the plague throughout primary school, knowing that all cereals (bar baby rice cereal … which I happily enjoyed until the age of 7 when Mamma T decided I was too old for “baby food”) made me feel nutritionally violated. Somehow in middle school, I temporarily lost this intuition and became seduced by the aforementioned warming, sweet and creamy wheat-based combo.
For those of you that didn’t catch it, on Friday I was interviewed by my gorgeous friend Jo from Quirky Cooking on her Podcast ‘A Quirky Journey’. During the show I mentioned my GAPS muffins a few times and actually gave away the recipe. It’s virtually the same as this recipe but made in muffin tins. I use the ‘If You Care’ brand because they aren’t bleached, don’t contain any chemicals and are good for the environment. In SA, Foodland sells them, but I’m sure if you just do a trusty Google search, you’ll find somewhere to purchase them online such as organics on a budget.
Oh hello there. You’ve found some very old content. Please read the disclaimer on this page before thinking I’m still a total sheep who has been sucked into a bone-broth worshipping fad diet. Been there, learned from that and am now a much less rigid human.
I received feedback the other day from a reader saying that she got excited when she discovered this blog; assuming it was a website dedicated entirely to soup! She was disappointed when she realised that soup, -although having a starring role on this site – is not my sole focus. After all, a blog dedicated entirely to soup sounds like a pretty good idea to me. Maybe I should have thought of that.
I know I manage to weave bone broth and blended vegetable soups into nearly every post, making the name ‘real soup for the real soul’ deliciously appropriate, but it’s usually in relation to a bigger topic such as last-minute meal ideas or GAPS.
Today I’m honouring the name sake of this site with a post dedicated to the ultimate soul food; real soup!
