shaved leek, fennel and brussels sprouts pasta

This is my last hurrah.  Before the Pots and Pans Diet.

I know what you’re thinking.  And no.  I am not embarking on a diet full of lasagna, scrambled eggs and fruit crumble.  I am making a commitment to my gut.  And to my kitchen sink.

For the next three [or six] months, I will commit to the Gut and Psychology Syndrome [GAPS] diet.  Sounds scary, doesn’t it?  Well it’s not - just the opposite actually.

I don’t know what the results will be for me, as they tend to be different for each person, but I hear that the effects of GAPS can include the following: vastly improved digestion and absorption of nutrients, food allergy elimination, hormone regulation, improved memory, concentration and mental health, weight [bloat] loss, and beautiful skin, nails and hair.  Just to name a few.

How you ask?  The GAPS diet aims to do three things: to heal the gut by avoiding foods that irritate it and focusing on foods that will nourish it, to repopulate the gut with beneficial bacteria, and to rid the body of toxins.  By doing this, you are not only strengthening your immune system [a.k.a. your gut], but you are also sharpening your body’s response to illness, bad bacteria and auto-immune disorders.

So why is this diet known to many [a.k.a. my dad] as the “pots and pans diet”?  In a nut shell, you are preparing from scratch all of the nourishing foods you will feed your gut while on the diet: meat, poultry and fish stocks and stews, bone broth, clarified butter, and plenty of cultured vegetables.  And all those dishes need washing.

Over the next few months, I will share my experiences [and recipes] with you.  But until then, I suggest you enjoy my last “hurrah”.

shaved leek, fennel and brussels sprouts pasta
serves 4

1/2 lb whole wheat pasta
2 cups brussels sprouts, thinly sliced
2-3 leeks, white parts removed and thinly sliced
1 small bulb fennel, ends trimmed and thinly sliced
2-3 tbsp real butter or clarified butter
1 tbsp olive oil
1/2 cup walnuts
shredded grana padano or parmesan cheese
celtic mineral sea salt

1. Sauté the leeks and fennel in the butter over medium heat until translucent. Add the brussels sprouts and continue to saute for a few minutes until just tender.  Season with sea salt to taste.
2. Cook the pasta as the package indicates.  When the pasta is done, drain it well and toss with the vegetable mixture.
3. Sprinkle with chopped walnuts and cheese.