Kitchen Alchemy: the act of taking simple foods and transforming them into nourishing, tasty delights. GAPS foods are simple: meat, vegetables, fermented foods. The food is prepared simply, in the early stages both meat and vegetables are simmered in stock . In the past month I have eaten soup multiple times a day.
I don’t mind the soup, it’s tasty and I know it is deeply healing, but still an alternative would be mind blowing!
Kitchen Alchemy: Russian Custard
Russian Custard could be the greatest thing I have ever made in my kitchen. It has two ingredients – egg yolk and raw honey, takes less than ten minutes to make and is GAPS stage 2 safe.
Russian Custard is the perfect pick me up when the soup consumption is becoming samey.
In the words of the doyenne of gut science and health, Dr. Natasha Campbell McBride, author of Gut and Psychology Syndrome and founder of the GAPS diet: “Eggs are one of the most nourishing and easy to digest foods on this planet. Raw egg yolk has been compared with human breast milk because it can be absorbed almost 100% without needing digestions. Egg yolks will provide you with most essential amino acids, many vitamins (B1, B2, B12, A, D, biotin) essential fatty acids, a lot of zinc, magnesium and many other nutrients.” Dr. Natasha recommends that a child eats between three and six egg yolks a day and an adult should eat six to twelve. Egg yolks are best eaten raw or very lightly cooked. This keeps the fragile nutrients inside egg yolks intact.
Food Sensitivity Test
Always do the food sensitivity test first before introducing the egg and follow the steps in the introduction diet on how to introduce them. Conduct the test with a well strained egg yolk first and then try it the following day with the egg white. The egg white is what most people who have food allergy to eggs react to.
My son has been tolerating egg yolks without any issues. In addition to Russian Custard, I have been adding raw yolks to his soup. As we had been making solid progress I decided to try egg whites in an omelette – big mistake!! My son had a huge reaction and skin flare up. At the moment he is tolerating the yolks well, but the whites are a major no!
This is my first post of a whole series of kitchen alchemy recipes I have been working on sign up to get the rest coming soon!
- 4 Egg Yolks
- 1 tbsp Honey
- Separate the egg yolks from egg whites
- Whisk the egg yolks for 8 – 10 minutes
- Add the honey
- Continue to whisk the yolk / honey mix for an additional two minutes
- Serve immediately