This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.

• 1c curds (ground)
• 1c pumpkin seeds (soaked, toasted and ground)
• 1/2 c sunflower seeds (ST&G)
• 2T butter or other fat (coconut, tallow, goose)
• 1/2c parmesan

Method: I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.

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There was so much going on for Valentines Day this year that I didn’t have time to think about chocolates and roses. Instead, I was thinking about joining in the celebrations to welcome in the Year of the Tiger and eager to get to Chinatown before the whole show was over since rumors said the festivities would be closed down early due to the Olympics. In fact, our bus couldn’t get through downtown, as soon as we realised this we headed for the nearest skytrain station and squeezed ourselves in among the throngs of people and headed for the Chinatown/Stadium stop.

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I am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video.

Amounts are variable and according to personal taste. Warning! I like my mustard so pungent it clears out my sinuses with every taste, so you may want to start with less ground mustard and add more tasting it to decide how you like it as you go.

• 1T – 2T ground mustard (I like to use Colemans)
• 1/2 c (or more) home-made cream cheese
• 1 small handful dates (soaked in hot water and mashed)
• 1/2 t turmeric
• 1t ground coriander seeds
• 1/2 t ground cloves
• 1t ground fenugreek seeds
• 1t apple cider vinegar
• salt

Method: Put the mustard powder in little water and mix it around, let it sit about 5 minutes. Boil some water and pour over dates, cover and let sit about 5 minutes, then mash them up to a puree.

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As some of you may know from my snail mail New Years letter in December, I had a scheme to work for the winter Olympics and make a ton of money in a short time period. I used to work large sporting events (catered for the APGA golf tournament in 2000 and the NZ V-8 car races in 2004) and had found that huge sports events usually pay the best money. So I was pretty shocked to discover that to work for the Molson Canadian Hockey House, and provide the food for Concord Place during the 2010 Winter Olympics would only be an hourly rate of $15.

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The Chinese Year of the Tiger begins on Valentines day this year, making it extra special in my book… 14/2/2010. I was born in the year of the tiger so I confess to being prejudiced in this area . In honor of the upcoming New Year and because I was just going through an old folder full of some favorite quotes from years ago and discovered this wonderful tale of a lost tiger:

A tigress, pregnant and nearly ready to deliver, walked stealthily along the edge of a high cliff foraging for food. She looked over into the grassland below and spied a flock of goats grazing in the sunshine. Hungry as she was, she hesitated because the drop was precipitous. Then she took a great leap, and in the fall she lost her balance. The noise sent the goats scurrying into the forest for shelter. The neck of the tigress was broken as she hit the ground, but in her death throes she managed to give birth to her cub. Then all was silent.

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We just made a batch of these and the wonderful aroma fills our apartment. These are so delicious, you barely realise you are on the Gut and Psychology Syndrome Diet. Based on the Zucchini Muffin recipe in Breaking the Vicious Cycle by Elaine Gottschall.

• 2 c grated zucchini
• 2 c ground almonds
• 2 eggs
• 1/3 c ghee or melted butter
• 1/3 c honey (raw)
• 2 t cinnamon
• 1/2 t baking soda
• couple of pinches of salt
• A couple handfuls of frozen or fresh blueberries

Method: Mix almond flour, zucchini, fat and honey. Add the eggs, salt, cinnamon and baking soda. Mix very well. Add blueberries (or other fruit), but don’t add too many or the muffins will not hold together.

Bake in muffin tins filled 2/3 full for about 20 minutes in a 350 F (180 C) degree oven.

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