Ingredients
Equipment
Method
- Wash your hands and clean the juicer, utensils and work surface. Rinse sound apples, carrots and beetroot under running water. Remove apple stems and cores, including the seeds, trim the roots, and cut the produce to fit your juicer's instructions.
- Run each kind of produce through the juicer, collecting the juice separately from the pulp. If fibrous pieces remain, strain them out. Stir any separated juice before measuring it.
- Measure the apple, carrot and beet juices in the amounts on the card and combine them in a roomy glass jug or bowl. Let thick surface foam settle enough to read the liquid line. The base batch contains ten fluid ounces of juice before egg and fat are added.
- Crack the chosen amount of egg into a separate small bowl so you can remove any shell pieces. Add it to the measured juice. Wash your hands and any surfaces that contacted raw egg.
- Measure the homemade raw sour cream into the jug. If using coconut oil instead, melt it only if needed to make it liquid, then let it cool until no longer warm before adding it gradually while whisking.
- Break up the yolk and white and whisk through the whole jug. The cream should be distributed, with no separate thick dollops or long strands of egg white. A little surface foam is normal. Keep whisking as you add liquid oil so it disperses through the juice.
- Pour the amount you have introduced into a glass and drink after mixing. Clean the juicer and raw-egg utensils when you finish. Make another batch close to when it is needed rather than storing a mixed shake for later.
Notes
Juice measures: At 1×, 4 US fluid ounces apple, 5½ carrot and ½ beet give 10 fluid ounces juice at 40/55/5 percent. Measure after extraction, with pulp kept separate. The ten-ounce size is this recipe's batch measure, not a universal prescribed serving or the final volume after egg and fat.
Egg and fat: Use 1–2 raw eggs and 2 tablespoons finished homemade raw sour cream, after introduction. For the linked kefir-cultured cream, follow the kefir dairy-introduction step. If sour cream is not introduced or tolerated, use 2 tablespoons of introduced coconut oil instead; choose one fat. Liquid oil must not be warm when added to egg. Add gradually while whisking. The GAPS directions allow raw yolks alone when whites are not tolerated; do not use an unintroduced form or keep trying after a serious/immediate egg reaction.
Texture: Whisk until the egg white is broken up and the cream or oil is evenly distributed. A little foam is normal. This is a pourable juice-based shake. Whisk again if it separates before pouring.
GAPS: Full GAPS after the ingredients are introduced and tolerated. No numbered Intro stage is assigned to this whole mixture. GAPS also gives individual shake-introduction guidance during Intro. Start with a few tablespoons and increase gradually rather than beginning with a full batch. Juices/shakes are taken on an empty stomach, about 20–25 minutes before food or 2–2½ hours after a meal, with morning and midafternoon suggested when gradually working toward two glasses a day. Keep other GAPS meals.
Raw-food handling: Raw egg, untreated juice and raw dairy can contain harmful bacteria. Freshness, sourcing and fermentation do not remove that risk. Children, pregnant people, older adults and people with weakened immune systems are more vulnerable. Keep eggs and cream refrigerated until use and clean raw-egg utensils and surfaces.
Timing and storage: No fixed preparation time or mixed-shake refrigerated shelf-life is specified. Pressing and cleanup depend on the machine and produce. Whisk and serve freshly made. This is not a make-ahead, freezing or bottling method. The culture time for homemade sour cream is separate.
Scaling: At 2× use 8 fluid ounces apple juice, 11 carrot, 1 beet, 2–4 eggs and 4 tablespoons of the chosen fat for two batches. Use a larger mixing vessel. Ten ounces at 1× or twenty ounces at 2× describes the juice alone, before egg and fat add volume.