Serves 4.
This is an excellent dish and unusual, but well worth it. It is especially tasty and nutritious if the summer squash is picked right out of your own garden!

• 5-6 yellow squash, chopped
• 2-3 cloves garlic, crushed
• 1 inch ginger, grated
• 2 eggs
• pinch turmeric
• pinch cardamom
• pinch salt
• pinch freshly ground black pepper
• 1/2 c gouda or edam cheese, grated
• 2T dijon mustard

Method:
Heat a thick bottomed frying pan with a little oil until smoking hot.

Toss in the chopped yellow squash, add a bit more butter or oil, according to your preference. I like butter.

• 1 pound beets
• honey
• 1 inch ginger root
• almonds or hazelnuts, sliced

Method:
Wash, peel and cut beets into ½ inch slices. Cook and drain.
Add one cup of honey for each cup of beets and cook until thick.

Flavor with ginger root and serve cold with nuts.

A very simple light and fluffy dish.

• 1 c home-made apple sauce
• 2 egg whites
• 1/4 c honey

Method:
Add honey to apple sauce, or if it is sweet enough leave it out. Beat egg whites until stiff and dry. Fold into apple sauce.

Use the best raw honey and farm raised chicken eggs you can find and this simple recipe will blow your mind.

• 1/2 c honey
• 4 eggs

Method:
Separate the eggs. Mix the honey and egg yolks in a sauce pan and simmer over a low heat stirring constantly until this mixture thickens. Remove from heat and cool. Beat egg whites until stiff and fold into honey mixture. Pour into individual serving dishes and chill.

• 500g (1 lb) dates
• 1/4 c gin
• 1/4 c vodka
• 1 inch grated ginger
• 5 cardamom pods

Method:
Rinse dates, leave the seeds in. Drain well. Place in bottle, add alcohol, cardamom and ginger. Cover. Place in fridge.

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.

This is phenomenal. Especially if you like fresh Thai salads like green papaya salad or vermicelli salad.

The spaghetti squash makes an interesting substitute for noodles in this cooling salad. Great for a hot summer day.

serves 4

• 1 small Spaghetti Squash, roasted whole to tender 45 minutes to an hour in a 400 degree oven

While it is still hot, cut it in half. Remove seeds. Remove spaghetti strands with a fork into a bowl. Get what you can and allow the rest to cool for easy removal later.

Add:

• 1-2 T fresh butter
• Pinch salt
• Pinch fresh cracked black pepper
• 1 small onion, sliced thin and rinsed under cold water

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.

This makes a nice breakfast. It has a powerful punch of nutrients and energy. It is also just a really nice salad and can be served hot or warm.

Serves 4

• 3 free range eggs
• 4-5 cloves garlic, sliced or pounded
• 2 small onions, sliced
• 1 inch ginger, grated or pounded
• 1-2 T oil or butter or both
• 1 t turmeric
• 1 t chili powder
• 1 t cumin seeds, ground
• 1 t coriander seeds, ground
• 1 avocado, diced
• 3 T toasted sesame seeds
• 2 tomatoes, diced
• lime juice to taste
• 1 bunch cilantro, roughly chopped
• salt and pepper to taste

Serves 4

• 1inch ginger, pounded
• 6 cloves garlic, pounded
• 1 medium onion, sliced and pounded
• 3 tomatoes, pureed
• 1T oil or more if necessary
• ½ t turmeric
• 1t chili powder (or more to taste)
• 12-16 large prawns
• salt or fish sauce to taste

Method:
Prepare the curry gravy by pounding the ginger, garlic and onions in a mortar and pestle. This can also be done in a food processor.