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.

Tomorrow, my family and I will be traveling to King of Prussia, Pennsylvania.  What for you ask?  My most favorite event of the year  - Wise Traditions, The Weston A. Price Foundations 11th Annual Conference.   I am beyond excited!  In fact, excited is an UNDERSTATEMENT!  So, with passports in hand, we are packing up the kids and driving 9 (or so) hours.  God bless my patient family for tolerating my desires.  I was lucky enough to attend the event when it was held in San Francisco (Burlingame), California, 2 years ago.  It was my first time attending a conference.  I had to miss the conference last year in Chicago because the little one, was just too little to be without me all day for 4 days straight.  I was so disappointed to miss it.  But, what’s a mother to do?  I had a much more important job that year.  But, this year, that little one is old enough to have 4 fun-filled days with her dad, brother and sister while I am in seminars, eating the most fabulous food on earth, and mingling with the best real foodies! What are they going to do for 4 days in PA without me in November?

Well, it’s that time of year again!  The time when giant monster zucchini’s and summer squash are overflowing out of the garden.  I don’t know about you, but I love zucchini.  Luckily, there a ton of recipes for this beloved summer vegetable.  Both savory and sweet.  My children don’t love zucchini as much as I do, but put into a yummy chocolate zucchini cake like this one that I made a couple weeks ago, or in this sprouted cookie recipe, and they magically eat their zucchini!