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.

Makes about 1 cup

Use a small pot with a tight fitting lid.

• Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes)
• Stir in as much fresh chopped mint as it can take

Method
If you store whole mint leaves in the freezer, chopping is unnecessary. Crumble the leaves while they are still hard frozen and add to honey.

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.

If you like Waldorf salad you will love this rich, creamy dressing. This is reminiscent of the delicious house dressing of Mudbrick Vineyard on Waiheke Island, New Zealand.

makes about 2 cups

• 1T apple cider vinegar
• 1/2 c raspberries, frozen
• 1T dijon mustard
• 1 T honey
• 1 lemon’s juice
• salt and pepper
• 1 1/2 c walnut oil

Method:
Combine first six ingredients. Add walnut oil slowly to emulsify while blending or beating.

The Rendering of Chicken or Goose Fat to Create Delicious Cracklings.

A real old fashioned traditional recipe from Jewish Cookery by Leah W. Leonard

• Cut fatty fowl skin and other fat clusters into 1-inch cubes or strips
• Cover with cold water
• Cook in a heavy kettle or frying pan, covered for 20 to 25 minutes
• Uncover and continue cooking over reduced heat until the water has evaporated and only the melted or cooked fat and cracklings remain
• Add diced onions, allowing one onion to each cupful of unrendered fat
• Add a clove of garlic for flavor

Method
When rendering a large quantity of fat, the addition of a few slices of raw potato will help clarify it.

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.

This is really easy to make and handy to have in the kitchen. A mainstay in Burmese kitchens it results in two great additions for salads. Crispy golden fried garlic and garlic-turmeric infused oil.

Method:
Peel and slice thinly as much garlic as you would like to have available. I suggest 2 heads of garlic to make the exercise worthwhile.

• Fill a heavy bottomed pan with enough oil to deep fry the garlic.
  
• Add a teaspoon or so of turmeric
• When it starts to sizzle slightly add the garlic
• Stir occasionally and keep an eye on the garlic. It is quite easy to burn at this point
• When it begins to get golden and before it starts turning black, quickly take the garlic out of the oil and drain on paper towels
• Allow to cool and store it in an air-tight jar. This crispy fried garlic will keep indefinitely stored in this manner
• When the oil has cooled store it in a jar in a cool place

Use it for flavoring your hand-tossed Burmese salads!

Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.

For Colds and Flu: At the faintest sign of sore throat, running nose, or aching bones, simply peel a clove of fresh garlic, cut it in half and place one-half in each cheek, allowing the juice to be absorbed in the saliva and pervade the system. Or place garlic cloves in your stockings before going to bed.

To Mask Garlic Breath: The odor can be masked by use of anise, cinnamon, or caraway seeds; chew these with a little parsley.

Wound Healing: Decocted garlic extracts that are left to set overnight are very effective in healing wounds.

Garlic Bandage: Fresh grated garlic or expressed juice may be put directly on any external wound or infection.

Garlic Cough Medicine: Fill jar with peeled and sliced garlic. Cover with a mixture of equal parts of raw cider vinegar and water. Let stand 4-5 hours, strain and add an equal amount of honey. Chill, shake well before use. Use 1 Tablespoon 3 or 4 times a day.

• 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.