Hanukkah is coming to an end– have you had your latkes yet? Whether or not you celebrate the Festival of Lights, a crispy fried vegetable pancake served with sour cream and applesauce is a special fall treat. I’m Jew-ish myself and appreciate connecting to my cultural heritage through traditional foods. Every year, I like to have vegetable latkes for Hanukkah in addition to classic potato latkes, (zucchini, carrot, sweet potato, etc) but this year while on the GAPS diet, I’m avoiding potatoes all together.
To top it off, I’m sensitive to eggs, which are a key ingredient in keeping latkes of any variety from falling apart. I usually cheat and eat eggs during the holidays… but no… not this year. This year I’m finding all the willpower I have in hopes that someday I might be able to happily eat eggs without negative reactions (but that, we shall see). A Hanukkah miracle? … Read On »
Salmon! Fresh off the boat! Wild-caught Alaskan salmon! We’ve all heard that salmon is an excellent health food, but most of what’s sold is farmed, pale and flavorless. Scientists are even genetically-modifying salmon and that’s some Frankenfish you don’t want to touch… and we definitely don’t want them to breed with real salmon. Seemingly these interventions are to keep a steady supply of such a high-demand commodity protein. As much as I’d like to eat salmon several times a week, I just don’t. I pay the premium price for fresh Alaskan salmon a few times in the summer and then have frozen salmon later in the year. I also supplement with high-quality fish oils. Pacific salmon has been overfished and even disappeared in Pacific Northwest rivers. Slowly salmon is making a comeback, thanks to the efforts of sustainable fisheries, and there’s great sources of Alaskan salmon with low risk for mercury-contamination. This is the time of year to savor flavorful, meaty salmon from Alaskan rivers and celebrate its incredible health benefits. … Read On »