Date:
Thursday, March 13, 2014
6:30 PM
Location:
At the home-office of Cherie Anello
Contact info:
Cherie Anello,NTP, CGP
Nutritional Therapy Practitioner Certified Gaps Practitioner
Phone: 541-870-0646
www.cherieanello.com
email: cherieanello@gmail.com
“Each person will make their own fruit chutney if they wish. Bring all ingredients, knives, cutting boards, jars, etc. We know that fruit is out of season, but we’re bored with winter and want to make a treat! Here are 2 sample recipes, or try one of your own.”
Please avoid wearing fragrance of any kind so that those with chemical sensitivities will be able to join us. Thank you!
RSVP: Please confirm your attendance and call for directions/address.
If someone you know may be suffering from a GAPS condition, invite them to the event. For more information about GAPS please see the links.
Link to more information: April 10th: DVD GAPS
Apple & Pear Chutney
Makes 1 quart
Ingredients
- 3 cups fresh apples and pears (any fresh fruit can be used)
- 1/2 cup filtered water
- Grated rind of 2 lemons or 4 limes
- Juice of 2 lemons or the juice of 4 limes
- 1/8 cup
Rapadura sugar(optional, not recommended during GAPS) - 2 teaspoons sea salt
- 1/4 cup whey
- 1/2 cup previously soaked pecans or other nuts, lightly chopped
- 1/2 cup raisins, cherries, cranberries or other dried fruit
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried green peppercorns, crushed
- 1/2 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
Preparation
Use any fruit in season. I like firm fruit best. It holds texture better. I use no sugar, the dried and fresh fruit has enough sugar for my taste.
Mix water, lemon or lime juice, lemon or lime rind, optional Rapadura, salt and whey. Peel fruit and cut up into lemon juice mixture. Mix with nuts, dried fruit, herbs and spices and place in a quart 1 quart, wide mouth mason jar. Press down lightly with a Kraut Pounder, adding more water if necessary to cover the fruit. The mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 1 day before transferring to the refrigerator. This should be eaten within 2 months. Best within a few weeks. Cap with lid, label and date jar.
