Below is a post from the GAPS Practitioners Forum regarding cod liver oil:
“Everyone tells me that they find the Fermented Cod Liver Oil very strong tasting. Older kids and adults take the capsules if they have a strong aversion to the taste. But, I do warn the families that capsules are way more expensive and you need to take 5 capsules for 1 teaspoon of FCLO. The most popular flavours of my clients and kids are plain, cinnamon tingle and chocolate cream. I prefer the cinnamon tingle as it tastes like those sweetheart candies, that have a strong cinnamon taste.
Younger kids cannot swallow the capsules and often have a huge aversion to the taste, if they have sensory issues. Dave Wetzel at Green Pastures says he lubes the buns of his 2 year old with FCLO. I have never tried that one.
But, my kids like when I hide their dosage in a mixture of coconut oil and honey.
Mix a small amount of honey into the softened coconut oil.
Drop teaspoonfuls of the coconut oil/honey mixture onto Parchment paper.
Place 1/4 or 1/2 tsp of FCLO onto each coconut piece and form the coconut oil/honey mixture around it, so that the FCLO is in the center.
Place the paper into the freezer to harden.
Then, when it is time to take their FCLO, they line up and I drop a frozen ‘candy’ onto their tongues and they just let them slide down their throats, without biting into them.
Coconut oil slides easily down the warm tongue into the throat. They tell me that it tastes like a Bounty or Mounds Bar. Hope this helps.”
adapted from Nourishing Traditions and Julia Child – From www.Pickl-it.com
Creates 1¼ to 1¾ cups finished sauce
“Mayonnaise made by hand or with an electric beater requires familiarity with egg yolks. It is certainly far from difficult once you understand the process, and after you have done it a few times, you should easily and confidently be able to whop together a quart of sauce in less than ten minutes.” – Julia Child
Ingredients – Must Be At Room Temperature
- 1/2- cup extra virgin olive oil
- 1/2-cup organic coconut oil (the milder, the better)
- 2 pastured egg yolk, at room temperature
- 1 teaspoon Dijon-type mustard (I use 2 well-rounded teaspoons)
- 1 1/2 tablespoons lemon juice (important for “cutting” the fat, developing full flavor)
- 1 whole Pickl-It fermented garlic or 1/2 tsp Pick-It garlic brine
- Pinch (generous) of sea salt
- Fork-Whisk Oils: Gently fork-whisk or hand-whisk olive and coconut oil (if solid, gently liquefy by placing bowl in a bowl of warm water) together in a pourable glass measuring cup; set aside
- Whisk Egg Yolks: Place egg yolks in a room-temperature glass, ceramic or stainless steel bowl; whisk yolks for at least 1-minute until they’re thick, light-lemon colored
- Add Oil Blend: With blender-stick still running, or continually hand-whisking, slowly drizzle coconut/olive oil blend into the egg mixture; typically takes 5-8 minutes with hand-whisk, and 2-3 minutes with stick blender
- Add other ingredients: mustard, lemon juice, and smashed garlic clove (or garlic brine) as well as whey, if used
- Whisk for 6-seconds if using stick blender; 20-seconds for hand-whisk
- Salt-to-taste, whisking briefly
- Spoon into a 3/4-Liter Pickl-Itand snap on lid; insert airlock (if not inserted already); add water to airlock; snap cover onto airlock; place mayo in dark corner of kitchen, covering sides; allow to sit at room temperature for 4-6 hours
- Chill mayonnaise at least 2-hours before using or serving; this will help the mayonnaise to thicken (coconut oil becomes firm)
Bake chicken breast
Salt chicken with sea salt.
Bake with skin on in uncovered pan in a 350 degree oven for approximately 1 hour.
Cut chicken into small bites.
diced onion (2 TBSP) or to taste
sweet red pepper
1 diced crisp, sweet apple
Approximately 20 grapes, cut into thirds
½ cup soaked/dehydrated almonds, cut into halves
sea salt to taste
freshly ground pepper to taste
Mix into freshly made fermented Mayo