One of the best things about living in Vancouver is all the great fruit in the summer-time. We have had the best blueberries and cherries. I don’t think I have ever eaten anywhere near this many cherries before in my life. I just love it. This delicious ice-cream recipe is simple and nourishing with all the pastured egg yolks and cream. Featured in the Hella Delicious 2012 Recipe Calendar.

We had a most delicious dinner after my Saturday trip to Trout Lake Farmer’s market last weekend. One of my favorite vendors, although I don’t know the name, had huge freshly harvested wild morels. Of course I bought some. After reading the book Chantrelle Dreams, Amanita Nightmares earlier this year I have been eager to get foraging myself. I checked out the section in the book with morel recipes, which were recommended to eat with cream and butter. Our recent trip to Vancouver Island gave me a chance to forage some nearly flowering nettles, which is a delicious addition to this dish.

As we are on the GAPS diet we haven’t been eating pasta, so I peeled strips of carrot and sauteed them quickly until al dente to use as the noodles. This makes a lovely, bright orange color contrast to the creamy sauce and makes a simple, grain-free noodle.

Well I’ve been feeling a bit bad about not posting many recipes lately, so I just wanted to share this one. Recently we’ve started adding juices to our kefir–yum! Very easy fresh and full of friendly enzymes, probiotics and vitamins.

• 3 apples
• 3 medium carrots
• 1-2 inch piece of ginger
• 1 c of freshly made kefir

Very simple recipe for a delicious dinner.

• 4 eggs, separated
• 1 c dry curd cheese
• 1/2 c mustard yogurt (or home-made mayonnaise
• 1 c grated cheddar cheese
• 1 t tarragon
• dash salt and pepper

Now we are talking extra tasty and healthy, with the right ingredients! Please only use top quality raw milk and eggs from a farmer you know for this recipe for full nutritional benefits.

Purple cow was the name given to a favorite drink of yester-year: fresh raw milk and freshly pressed concord grape juice. We simply took this to the next level and made it into raw purple cow ice-cream!

This is quite a lovely idea for people who make their own yogurt at home–a herbal infused yogurt. It is VERY simple, yet exotic–using only milk, yogurt culture and your choice of aromatic herb(s) or spice(s). Some delightful herbs I have used are keffir lime leaves, lemon verbena, rosemary, mint, jasmine, lavender, rose, but I am sure there are many others that are fantastic as well. It is good to think about what you will be using the yogurt for, and what herbs go well with a sour flavor. Generally I strain it in to cream cheese and make it into a dip or use it to make cheesecake or other baked items, but it is also fantastic as yogurt. A nice rosemary yogurt added into a carrot and lamb stew is a very delicately delicious addition to a potentially heavy meal….

This recipe is absolutely to die for, it is gluten-free, grain-free and refined-sugar-free, what more could anyone ask for? I have actually been working on this recipe for a few years now. I got first got the vision for an infused yogurt cheesecake when we were living in Neversink, NY.

It is a very, very slow cheesecake. To make it properly, with all your mis en place made from scratch, means that you need three days for preparation time. Of course, it isn’t strictly necessary to make everything from scratch, so feel free to make it a more simple method. But, if you want to get all of your good and loving vibrations well integrated into this incredible edible sensation, it is best to make everything yourself, with lots of love and good music playing as you do so

This delicious raw homemade ice cream will astound you with its fragrant flavor. Raw honey, locally farmed free range raw eggs, wild blackberries and soaked and toasted walnuts make this treat utterly sin-free. Pure good good goodness.

Makes 2 quarts

• 8 raw egg yolks, free range
• 1 t cardamom
• 1 1/2 c raw honey
• 2 c wild blackberries
• 1 c toasted walnuts, chopped
• 1 c raw milk
• 6 c raw cream

Method:
Separate free range eggs. Be sure to use eggs from a trusted source, not industrial farmed eggs to avoid risk of salmonella (see comments below). Place the yolks in a bowl, add cardamom and arrowroot and whisk well to get rid of any lumps. Add raw honey and mix. Add remaining ingredients and place in ice-cream maker. Follow the instructions that come with your ice-cream maker.

Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
Serves 4-6

• 1 pound cottage cheese or quark
• 1 T lemon juice
• 2 T sour cream
• 2 eggs, well beaten
• ½ t grated lemon rind
• 4 T flour

Method:
Cottage cheese must be very dry. Place in sieve or colander, covered with weighted plate; stand in cool place several hours.

Rub cheese through sieve, add lemon juice, sugar, sour cream, well-beaten eggs, and lemon rind. Add salt if cheese was not salted.

Mix thoroughly and add flour slowly by tablespoonfuls. If cheese is not very dry, all 4T may be needed. If cheese is dry, 2-3 T may be sufficient. Mixture must be smooth and thick.

Cool in fridge ½ hour. Drop mixture by spoonfuls onto floured board. Form flattened round cakes 2 inches in diameter and ½ inch thick.

Fry in fat on both sides until golden brown. Sprinkle with vanilla sugar and serve with sour cream.

Recipe by E. H. Eberhardt

Smetana Sauce (sour cream)

• ½ c sour cream (smetana)
• 2 T butter
• 1 T flour
• ½ c beef or veg stock
• salt

Method:
Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.

Sauce may be served with meats, vegetables or fish.