People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.

• 6 lemons (thick skins) organic
• 6 T sea salt
• Juice of 3 lemons or more

Method:
Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.

A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices.

• 1 large daikon radish
• 1 small beet, raw, peeled and cut in slices
• 3-4 garlic cloves, cut into slices
• 1 T whey
• 2 ½ T sea salt
• 1t or more chili powder (optional)
• water as necessary to cover

Method:
Peel the daikon, cut in half or quarters. Put them in a bowl with the salt sprinkled over and mixed up. Place in jars, interspersed with slices of garlic and beets. Press down. Add the whey and add water to cover. Place the lid on and let sit in a warm place for two days. Place in refrigerator. Will keep for weeks.

The use of raw honey and homemade cream cheese will make this icing the most health-full topping you could add to your cakes. The raw honey and cultured cream cheese will provide digestive enzymes to assist in digesting the cake’s carbohydrates.

Makes about 1 cup

• 1/3 c raw honey, softened
• 1/2 c cream cheese
• lemon juice to taste

Method:
Blend until smooth; be sparing with the lemon juice, to prevent the mixture becoming too liquid. Spread on any type of cake: if you like, sprinkle chopped or shredded nuts over the icing.

This dressing is a real tongue titillator as well as very nourishing. Sesame seeds are high in easily absorbed calcium and miso is a live-culture fermentation which also helps with calcium absorption.

makes about 1 cup

• 1/4 c tahini
• 1/2 lime’s juice
• 1/2 c extra virgin olive oil or sesame oil
• 1 T raw honey
• 1 T miso paste
• 1 t chili powder (optional)
• 1 T toasted sesame seeds

Method:
Blend the tahini, lime juice and oil. Add the remaining ingredients and mix well.

This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions by Sally Fallon. One of my many favorites from her cookbook.

Makes 2 quarts

• 1/2 c brown rice
• 8c filtered water

Cook rice in water for several hours until it is very mushy. Pass it through a mill or sieve.

Add to the mushed rice:

• 1/4 c whey
• 1 t sea salt

Place in 2 qt jug. Cover tightly and allow to stand at room temperature for 2-3 days.

I was taught this recipe by Bo Htein, who was taught how to cook by his paralyzed mother when he was a kid growing up in Myanmar.

serves 4

• 1/2 c yogurt
• 1/4 c honey
• 1 clove garlic, minced
• 4 chicken legs
• salt and pepper

Method:
Mix together the yogurt, honey, garlic and chicken. Allow to marinate overnight. Bake or grill, sprinkling with salt and pepper as they cook.

I have adapted this old favorite from Sally Fallon’s Raisin Nut Cookies page 532 in Nourishing Traditions. Everyone who has tasted these cookies loves them.

Makes about 2 dozen

• 1/2 c whole yogurt
• 1/2 c sweet butter, softened
• 1/4 t sea salt
• 3/4 c fresh ground whole wheat or spelt flour
• 3/4 c oats
• 1 c unrefined sugar
• 1/2 t ground cinnamon
• 1/2 t ground cloves
• 1/2 t ground ginger
• 1/2 c dark chocolate chips

Method:
Blend yogurt, butter, flour, oats and salt. Place in a bowl, cover and leave at room temperature 12-24 hours.

• 1 head of cabbage, shredded
• 1 T caraway seeds
• 2 T sea salt
• 2 T whey

Method:
Mix the cabbage, caraway seeds and salt together. Pound to release the juices. Place mixture into a jar and press down firmly so that the juices cover the cabbage by at least a centimeter. Cover tightly and keep in a warm place about 3 days.

This is a great way to start your day. It is quick, nourishing and delectable. Most importantly is has a lot of easily absorbed calcium and potassium.

Serves 2-3

• 1 banana, the riper the sweeter
• 1 T tahini, or you can use freshly ground toasted sesame seeds
• 2 T peanut butter
• 1 t vanilla essence
• 1 T honey (or you can use a sweet apple)
• ½ c herbal iced tea (or water)
• 1 c yogurt or keffir or both
• 1 t cinnamon, ground
• 1 T flax seeds, freshly ground

Method:
Blend ingredients together. It is also nice to add ice at the end to make it into more of a thicker colder smoothie.