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Sprouted Nut Milk

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I typically use almonds, brazil nuts, and apricot kernels for my sprouted nut milk. The almonds are rich in vitamin E, all of the B vitamins except B12, manganese, potassium, calcium, magnesium, iron, zinc, and selenium. Brazil nuts are extremely rich in selenium as well! Adequate selenium in the diet can help prevent coronary artery disease, liver cirrhosis, and cancers! Brazil nuts are also rich in B-vitamins, including folate. Natural folate, as opposed to folic acid, is GREAT for people with methylation issues. Brazil nuts also contain copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc. Copper helps prevent anemia and bone weakness (osteoporosis). Manganese is an all-important co-factor for the antioxidant enzyme, superoxide dismutase.

Apricot kernels are also known as B17, a vitamin that is used in cancer prevention. If you do your own research on apricot kernels, you will find that the kernels contain a cyanide that is toxic to tumors and cancerous cells. The maximum recommendation in no more than 8 kernels per day; however, a lethal amount of apricot kernels is closer to 150 kernels per day. Like anything, do your own research, choose food that works best for you, and don’t go over board with anything. Even water can be toxic at a certain level, so don’t be afraid to learn about foods such as apricot kernels. Apricot kernels can be bought on Amazon, or at some health food markets.

This milk is mildly sweet, and so delicious!

This milk is SCD, GAPS, & Paleo safe.

Sprouted Nut Milk

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Sprouted Nut Milk
Author: 
Prep time: 
Total time: 
Serves: 4 cups
 
Dairy-Free, Soy-Free, Gluten-Free, Grain-Free, SCD, GAPS, Paleo, Vegan, Raw
Ingredients
  • 1 cup almonds, soaked in spring water for 4 hours
  • 2 brazil nuts, soaked in spring water for 4 hours
  • 2 apricot kernels (NOT pits), soaked in spring water for 4 hours
  • 4 cups spring water
  • ¼ tsp pink salt
  • 1 tsp raw honey
Instructions
  1. Note: Almonds, brazil nuts, and apricot kernels can be combined for soaking.
  2. Drain soaked nuts and kernels.
  3. Place nuts, kernels, 4 cups spring water, pink salt, and honey in high speed blender.
  4. Blend until milky white and smooth.
  5. Strain through a nut milk bag, or fine mesh strainer.
  6. Store in refrigerator up to 7 days.
  7. Note: Nut milk bags can be found on Amazon. A nut milk bag helps create the smoothest milk possible.

Rosemary Chicken Soup

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Organic Rosemary Chicken Soup is one of my favorite soups during the fall and winter. I like to top it with toasted pumpkin seed oil, and crumble my garlic oregano crackers on top.
Rosemary Chicken Soup

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Rosemary Chicken Soup
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, SCD, GAPS Stage 1, Paleo
Ingredients
  • 1 organic gluten-free cooked rotisserie chicken, or 2 packages of organic chicken legs and thighs.
  • 6 large carrots
  • 1 large onion, quartered
  • 5 stalks celery
  • 1 large sprig of fresh rosemary, or 2 Tbsp dried rosemary
  • 1 Tbsp dried oregano
  • 1 Tbsp sea salt
  • 1 tsp white pepper
  • spring water, enough to cover chicken carcass and veggies
  • *Optional: Toasted Pumpkin Seed oil to drizzle on top of soup before eating.
Instructions
  1. Remove meat from rotisserie and set aside. Place carcass in large pot (OR) if using legs & thighs, place them in large pot.
  2. Add onion, celery, rosemary, oregano, salt, and white pepper.
  3. Add enough water to cover carcass and vegetables. Bring to a boil. Then turn down to simmer for 2 hours.
  4. After 2 hours, add whole carrots.
  5. Simmer for 45 more minutes.
  6. When cool enough, pour soup into a large bowl through a mesh strainer.
  7. Pull out carrots and set aside. Set broth aside.
  8. Discard anything else left in the strainer.
  9. Taste-test broth to see if it needs a pinch more sea salt.
  10. Chop reserved chicken into bite-size pieces (OR) pull chicken meat from bones if using legs & thighs.
  11. Slice carrots into coins.
  12. In glass Ball jars or old pickle jars, layer chicken and carrots until jar is full. Then, top off with broth.
  13. Continue filling jars with remaining chicken and carrots. Store any remaining broth up to 7 days, or save broth in freezer safe containers and freeze for later use.
  14. Once soup is cool, top jars with lids and refrigerate.
  15. Now you have something to pull out of the fridge during the week! All you have to do is pour contents of one jar into a saucepan. Heat and serve!

 

Super Simple Sauerkraut

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Organic Sauerkraut is one of the best things you can add to your diet to help restore proper balance in the intestines and boost your immune system! I kept this recipe small and simple for your first try. When you get the hang of it, make larger batches, or begin to add other veggies and spices!

sauerkraut

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Super Simple Sauerkraut
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Recipe type: GAPS
Prep time: 
Total time: 
 
Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, GAPS, SCD, Paleo
Ingredients
  • ½ head organic cabbage
  • ½ tsp dill
  • 2 tsp sea salt
  • Glass jar(s) with plastic lid(s)
Instructions
  1. Thinly cut cabbage into shreds
  2. Place cabbage shreds in large bowl
  3. sprinkle sea salt over cabbage
  4. Let sit for 15 minutes
  5. After 15 minutes, add dill
  6. Using your hands, press and squeeze cabbage to soften and release juices
  7. Pack cabbage into glass container(s)
  8. Pour in any extra juices left in bowl
  9. Using a plastic lid, screw down, but not tight (just about halfway tightened)
  10. Place jar(s) on a plate with a lip or in a pie dish.
  11. Place in dark area of kitchen or pantry for one week.
  12. After one week, tighten lid completely and place in refrigerator.
  13. Sauerkraut is best after a month in the refrigerator. If you wait this long, it will actually keep for several months!

 

Pumpkin Spice Muffins

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It’s still warm and sunny here at the beach, but I couldn’t help but make my pumpkin spice muffins to snack on through the week!

Pumpkin Spice Muffins

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Pumpkin Spice Muffins
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Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, GAPS, SCD
Ingredients
  • 3 cups blanched almond flour
  • 3 large organic eggs
  • 1 cup organic pumpkin puree'
  • ½ cup coconut oil
  • ½ cup honey
  • 1½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 tsp sea salt
  • 1 tsp baking soda
  • ¼-1/3 cup chopped pecans
  • NOTE: I found all of my ingredients at Trader Joe's.
  • I buy raw slivered almonds and grind them into a flour with a coffee grinder.
Instructions
  1. Preheat oven to 350 degrees.
  2. Place muffin liners in muffin tins.
  3. Combine all ingredients except pecans in a medium/large bowl.
  4. Fill each paper lined tin to ¾ full.
  5. Sprinkle pecans over top of each muffin.
  6. Place muffins in oven.
  7. Bake for 22 minutes, or when muffins bounce back to the touch.

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
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Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag