I’ve heard that some people who are considering adopting a Paleo diet struggle with what foods to eat for breakfast. I do find this a bit surprising, as surely everybody’s heard of bacon and eggs? Yes, that’s Paleo. So, today I’m going to outline some foods that I have for breakfast, and some others you can think about eating.
As I’m on the Paleo Autoimmune Protocol I don’t eat sugar, though I do buy raw sugar to make fermented beverages such as Water Kefir or Kombucha. And, increasingly, I seem to want it less and less. I’ve reached the point that I no longer want to eat fruit every day.
I’ve been looking at some of the more mainstream, yet Paleo blogs, and I noticed a trend: even in the Paleo community there is the message that animal based fats aren’t healthy. And, while they weren’t recommending vegetable oils, all the fats listed excepting coconut oil, are liquid oils of vegetable origin. I find this incredibly sad, as there’s enough information out there that says the opposite, but people still have the fear of animal fat that the past 50 years misinformation and propaganda has created.
I love my Fermented Beverages. I’ve fermented a lot of different fermented beverages over the past few years. Two fermented beverages I make weekly are Kombucha and Water Kefir. But, today I’m going show you how to make Kombucha. Kombucha is not just delicious, and you could drink it just for that reason, but is also full of good bacteria and yeast. And, it’s very easy to make at home. All you really need is black tea, water and sugar, plus some simple equipment.
Everyone changes how they eat for different reasons, and I have outlined my main motivation for the change in my previous blog post, Part 1. Today I am going to how I came to adopt the Paleo Autoimmune Protocol (the Paleo AIP or AIP for short).
Over the past couple of years I have gone from eating a more conventional diet, to adopting a Paleo diet in the form of the GAPS diet, and more recently, switching to the Paleo AutoImmune Protocol (or Paleo AIP for short). In this post, I’ll discuss how I went from my conventional diet, albeit one that mainly had me eating organic food, to starting to eat Paleo via beginning the GAPS diet.
In my previous blog post (Part 1) I discussed Sauerkraut and Fermented Vegetables in general, and in my blog today I am going to run through the steps I take to make Sauerkraut. I’m going to take you through the steps from cabbage to kraut. I frequently add radishes to my Sauerkraut, partly to increase the amount of liquid that is released after adding the salt. So, today I am explaining how I made Red Cabbage and Daikon Radish Kraut. But, you can just use any type of cabbage.
This is a two part blog. In the first part, I will be discussing fermented vegetables; and, in the second, I”ll be running through the steps I take to ferment them.
Some of you might be wondering if I’m called Sheila? No, I’m not, but rather Sheila is a colloquial Australian-ism for a woman. So, as an Australian woman who’s eating a Paleo diet, I thought it sounded an appropriate name for a blog. I started this blog mainly because I want to write about Paleo; the AIP; food; organics; plus a whole range of food related subjects.