Stage 3- Avocado!

     Things are getting really exciting now.  It has been forty days of Stage 1 and 2, for me.  Part of me is shocked it has been so long, and part of me feels like I have been doing this forever.  (Or as my six year old would say, "A thousand years.")  It really feels good to be moving along now.  Again, it is tempting to jump right in, but from experience I know that slow is best.

STAGE 3
Everything from Stage 1
-Homemade meat or fish broth
-Homemade soup
-Meat and vegetables that have been boiled and cooked thoroughly
-Homemade yogurt or kefir (in soups and broth, if tolerated)
-Juice from your homemade sauerkraut, fermented vegetables or vegetable medley
-Ginger tea with a little honey

Everything from Stage 2
-Raw organic egg yolks and soft boiled eggs
-Roasts made with meats and vegetables
-Fermented Fish or Gravlax
-Homemade ghee

Add ripe avocado
Start by mashing it into soups, starting from 1 teaspoon and gradually increasing.

Add nut pancakes
Start with one pancake a day and gradually increasing. (See below for recipe.)

Try eggs scrambled with plenty of ghee, goose fat or duck fat.
You can eat it with avocado (if tolerated) and cooked vegetables, as well.

Add actual sauerkraut or fermented vegetables.
Start with a small amount and gradually increase to 1 tablespoon of sauerkraut or fermented vegetables per meal.

Katie's Nut Pancakes

Things you will need:
Cast Iron Skillet
Metal Spatula
Food processor
Big bowl and spoon or Stand mixer
2 cups raw nuts, pre-soaked (at least 24 hours) and drained 
4 eggs
1 small acorn squash, cooked well, so flesh is nice and tender, blended or mashed
1/2 cup honey
Ghee or animal fat

Directions:

1. Place skillet over medium/low heat and allow to get hot while you mix your ingredients.

2. In a food processor, process nuts until they look like almond meal and start sticking, like almond butter.  Place nuts in a bowl.

3. Add eggs, squash and honey to nuts and mix.

4. Add a small amount of fat to pan, and pour 1/4 cup of batter on to skillet.

5. Next comes the tricky part...when do you flip them?  Every stove and pan is different, it seems, and I can not give you an exact amount of time.  I can describe a ready to flip pancake, though.  The edges should look a bit firm, like they will not break apart when  you try to flip it.  Also, look for a few bubbles (too many, and you are probably burning the pancake).  Another trick is to slightly lift the pancake to see if it is burning.  Try not to do this too much, though.

     You really do not want to eat burnt pancakes, so be prepared to cook them slower and longer than you may want to.  I still have not completely mastered this.  I know that the batter should be more runny than not, and the pan should be medium to low heat, and do not ever leave the kitchen.  I am a terrible long distance cook, and will leave the kitchen for just a second and come back to burned pancakes.  Nut pancakes take a lot of patience.  At this point, though, they are well worth it!  Make a big batch and freeze them.  Then you can throw them in the toaster whenever you want a snack.

     Another trick, for the days where I just am out of patience, is to use the oven.  Preheat the oven to 325 degrees.  Take a cake pan or glass baking dish and place it in the oven with a few table spoons of ghee or fat.  When the fat has melted, pull the dish out and smear the fat all around.  Pour the batter into the dish, and bake until it is firm in the middle.