Before I launch into sharing a very simple ‘recipe’ with you, I want to apologise.
Yesterday I made a difficult decision regarding my diet.
As you will know if you follow my blog at all, a few months ago I started the Specific Carbohydrate Diet in an attempt to rid myself once and for all of my IBS and candida. The diet is tough…it involves cutting out sugar, grains and starches and eating only un-processed food. Very healthy, but very tricky in this day and age when we are surrounded by sweet temptation at every turn!
After reading about the diet, and a similar one called the GAPS diet, I decided to follow the former because it seemed ‘easier’ and less rigid. I had hoped that after a few days on the very strict introductory diet I would be able to breeze through eating everything else allowed on the diet.
Alas, at the weekend I had to reassess the situation since not all my symptoms had disappeared. Yes, some had gone, and I had a few other added benefits that I hadn’t been expecting, that I wrote about here, but all was not rosie. My tummy was still reacting to something that I was eating and I couldn’t identify what.
I therefore decided to start right back at the beginning thereby eliminating any possible culprits and hopefully letting my tummy settle down again. This time, however, I have decided to follow the GAPS protocol. It is much more prescriptive about what you can eat when and I felt that I needed that this time round if I am going to make it work.
I have resigned myself to eating soup and meat and vegetables for the foreseeable future…and not indulging in my beloved nuts or cheese (which I suspect may be the culprits). I accepted a long time ago that sugar was off the menu, but for the time being fruit is too and I have resigned myself to that as well!
So after starting again yesterday I can see immediate benefits…my tummy is much much happier so provided that I am strict and follow the guidance of the GAPS diet I am hopeful that this time will be successful!
Back to the apology!
Because the diet is so restrictive I am doing my best to keep things simple in the house. I am not cooking elaborate meals for the kids and Mr M…instead for the next few weeks at least they will be eating a lot of pasta, sausages, fish fingers and other quick meals that I usually shun. Sorry to them!
Secondly, I am not going to be reading lots of blogs about delicious food. As much as I love visiting my favourite food blogs and getting inspiration, I’m afraid I can’t put myself through it at the moment, so I will be a bit quiet on that front.
Thirdly, I am taking it easy…so you might not see me quite so much on social media, or writing posts here.
In summary I may just ‘go to ground’ for a while until I feel entirely happy with the restrictions!
Happily this time around on the diet I feel a lot better. No exhaustion, no headaches, no weird joint swelling, no dizziness…so fingers crossed!
Anyway, for those of you who don’t care about any of that, I realised that this recipe is one that I have been meaning to share for a long time. It isn’t really a recipe; but it is something that is really useful to know and very easy to make! And, is much healthier that the shop bought stuff too! It is also perfect for anyone who happens to be following the GAPS or SCD diets…
- 4 vanilla pods
- 250ml (1 cup) good quality vodka
- Cut the vanilla pods in half lengthwise
- Using a sharp knife cut down the length of each section to reveal the seeds. Don't cut the pod in half, just score it
- Place the half pods that have been scored into a small jar
- Fill the jar with vodka, place the lid on and shake well
- Place in a cool dark place for a couple of months, shaking every now and again until the vodka turns a dark brown
- Use in any recipe calling for vanilla extract! Bear in mind that if the recipe isn't cooked it may be a bit alcoholic!
- When you are running low, top up with vodka and leave for a few weeks again!
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