With her Cooking Techniques series, Monica Corrado sets out to introduce and explain the essential pillars of the GAPS diet to all those who could benefit from this healing protocol. The first volume focuses on the very important distinction between meat stock and bone broth, including when and how to use them. The second volume explains the crucial need for cultured dairy products in the GAPS diet, giving hope to folks with dairy allergies or sensitivities. The third volume from the renowned chef, author, and teacher gets to the core of another bastion of the GAPS diet: lacto-ferments. The fourth and final volume explores the wonderful world of nuts, seeds, beans, and legumes. This series is essential for anyone on the GAPS journey. Get the bundle today.
Cooking Techniques for the Gut and Psychology Syndrome Diet
Part I: Meat Stock and Bone Broth
Bringing new clarity to the GAPS diet in non-clinical language all readers can understand, expert chef, author, and teacher Monica Corrado shores up a critical but often misunderstood aspect of the GAPS healing protocol—meat stock and bone broth. When you make them. How you make them. Why you make them. And, crucially, why you shouldn’t mix them up.
Part II: Culturing Dairy
Using nonclinical language all readers can understand, chef, author, and teacher Monica Corrado continues to unravel the myths and misconceptions people bring to the Gut and Psychology Syndrome diet. Where the first book in her series examined the important differences between meat stock and bone broth, this time the author turns the spotlight on dairy. Even if you have dairy sensitivities or allergies, this easy-to-understand, step-by-step guide will show how to successfully implement a range of nutritious cultured dairy products back into your diet.
Part III: Lacto-Fermentation
The third volume in Monica Corrado’s Cooking Techniques series is an informational powerhouse of a book. This time the focus is on gut-healthy lacto-ferments: what they are, why you need them, how to make them, and so much more. Whether your goal is to introduce these healthy foods into your diet, use them as a fundamental part of the GAPS healing protocol, or enjoy your own homemade kefir, yogurt, beet kvass, veggie medley, and sauerkraut (to name a few), Cooking Techniques III has the goods.
Part IV: Nuts, Seeds, Beans, and Grains
In the fourth volume of her Cooking Techniques series, Monica Corrado explores the wonderful world of nuts, seeds, beans, and legumes. As traditional cultures have known for centuries, in order to make these foods easily digestible and derive the maximum nutrition they offer, we must put a little effort into preparing them. Learn how to unlock the immense nutritional power hidden in nuts, seeds, beans, and legumes. Whether you’re on the GAPS healing protocol or you simply want to take control of your digestive health, the fourth volume in Corrado’s Cooking Techniques series will help you get the most out of these wonderful but little-understood foods.
About the Author
Celebrated teaching chef, holistic Certified Nutrition Consultant, and Certified GAPS Practitioner, Monica Corrado, MA, has spent decades illuminating the connection between food and well-being and inspiring others to start cooking nourishing traditional food. With her cooking classes, lectures, and books, she has devoted her career to helping both children and adults—especially those who suffer from ASD, ADHD, Asperger’s, allergies, and autoimmune disorders—reclaim their natural health. Monica is also a gifted teacher of teachers. Her Cooking for Well-Being Teacher Training program, established in 2012, has produced graduates from all over the U.S., Hong Kong, Canada, and Mexico. Visit Simply Being Well to schedule a consultation or book Monica as a speaker for your next event.