The GAPS diet is nothing without fermented foods and probiotics (alongside bone broth, of course).  The fact of the matter is that our digestive tracts should contain about 2 to 5 pounds (yup, pounds!) of live bacteria living inside, so these guys do some important work!   We all know that without these bacteria we would die, but tell that to makers of all of the anti-biotic products that bombard our every move! Personally, I have made it my goal to expose myself to as much and as many different types of good bacteria I possibly can (this also includes yeast and viruses — the good kind). Since starting the GAPS diet several months ago, I have really increased the amount of probiotic foods I eat and the amount of probiotic supplements I take. I make it a point to eat something fermented at least once per day (if not at every meal) and I now take 6 capsules of Bio-Kult per day. Dr. Natasha Campbell-McBride has indicated that the goal in ultimate healing for adults is 8-10 capsules of supplemental probiotics (preferably Bio-Kult or another good, therapeutic strength brand) per day, and for children, like my 5 year old daughter, she recommends 4-6 per day. Jasmine is now taking 4 per day. Keep in mind that this is a goal, and you must go slowly, because for some, die-off (detox) can be intense. For us, I am no longer noticing die-off, other than through the skin on our face. I started breaking out with a small, itchy rash on my lower right chin, and under both of my eyes. Jasmine has developed a rash (not bad) on her chin as well. It is lingering (a couple months now), but I think that is good. It is a sign that toxins and heavy metals are coming out, and this is the result of the probiotics doing their job in the gut.

My kids love pumpkin muffins, well, any muffin really.  I make them often because of all the frozen pumpkin and squash that I have in my freezer from the fall.  I receive such a great assortment of pumpkins and squashes from my CSA share and I guess I just don’t know what else to do with it all other than to roast, puree, and freeze it for muffins and pie!

Since I started preparing all my grains the “Nourishing Traditions” way, I have had to experiment a little with soaking recipes for muffins and such.  There are several recipes floating about, but with a few adjustments, I think I have devised a pretty good soaked muffin recipe.