I have been meaning to post this recipe for years now I feel terrible for not having posted it before–it is such a simple dish. Shan State in Myanmar (Burma) has a very unique tofu recipe which is made from channa dhal not soybeans. Channa dhal is a bean that is similar to chickpeas but smaller, more yellow and easier to digest, especially if it is properly soaked. This recipe is a delicious traditional recipe that can be made into a variety of items. From tofu nwe (a sort of warm tofu porridge with peanuts and cilantro–also used to make the delicious Shan Noodle dish), to tofu thoke (tofu salad) to tofu hnat pyan kyaw (twice fried tofu) to a sauce for the fried tofu. For a beautiful but heart wrenching true Channa Dhal Romeo and Juliet true story click here.

These are really easy to make, keep for a long time, are a great snack and are full of vitamin A and iron among other things. This recipe is featured in the Hella Delicious 2012 Recipe Calendar.

• 2 pounds apricots
• 3/4 -1 c honey
• 1/3 c water
• salt

Method:
Slice apricots thinly. Reduce honey and water to make syrup. Add apricots- simmer about 4 min. Let sit overnight. Strain out juice and reduce. Add apricots. Pour over baking sheet in thin layer. Place in sun for 2-3 days.

Being the dork that I am, I didn’t actually write down this recipe and don’t remember exactly which spices I used. But I recommend experimenting with various combinations of a few spices with a couple basics, or just use all. I love spices and use them quite heavy handedly. I really need to learn some more about Ayervedic medicine–spices are amazing and have been used in India very successfully to supplement vegetarian and all types of diets.

Amounts in this recipe are not precise, I will update it more precisely the next time I make some. Every time I have made them they come out very differently, which I find lovely, but I know some find annoying. The last batch tasted like buttered popcorn–although I didn’t use any butter–just turmeric and some other forgotten spices, in the meantime use whatever you have in your cupboard.

At the end of the summer I was down on Hastings in one of my favorite little stores–Como–it is run by a feisty Asian couple who speak Italian. They get in large sacks of fresh olives towards the end of the summer. This year I decided to buy one and try to figure out what to do with them. Just as I was heaving the sack onto the counter, a lovely lady behind me started asked me what I was going to do with them. I said, “Well I don’t know really.” She smiled and happily started telling me her recipe which had been handed down to her from her mother–a real traditional recipe (that’s why I love this area so much!). Her English wasn’t perfect, but I managed to get a pretty good idea of what she was saying and figured the rest out as I went along.

I surprised myself by coming up with a new recipe this week while assisting on the Bio-dynamic Craniosacral Therapy course here in Vancouver. I generally take it really easy while doing these trainings as I still tend to get worn down quite easily-although it is much better than a year ago! Love the GAPS diet, what a lifesaver!

• 1 1/2 c rough chopped hazelnuts
• 32 fresh dates, chopped
• 6 T coconut oil or butter
• 3-4 cardamom pods, seeds removed and crushed
• pinch salt

These cookies are fantastic, enjoy!

• 1/2 c honey
• 1/2 c butter (softened)
• 1 egg
• 3 pods cardamom
• 4 c almond flour (blanched almonds)
• 1/2 t salt
• 1/2 t baking soda
• sun reduced apricot jam
• cherry compote

This recipe has such a great story that I just have to share it! The other weekend at Seedy Saturday, I met a lovely lady (Sandy) from Twining Vine Garden who sold me some seeds for American Ginsing. I was looking for a plant that would do well in a container and she told me of this amazing friend of hers (Marian) who had recently passed away after surviving cancer for about ten years (I may not have all the details exactly right). Sandy told us how her friend had used American ginsing, and said perhaps this helped. She then went on to tell us about Marian’s wonderful recipe, and said at the memorial service to this spunky and active lady they gave out recipe cards with this recipe and photo of Marian with a big smile and one of these fabulous cookies.

I recently had a wonderful interaction with a Burmese food lover over a photo I had posted on facebook of the famous Burmese Mont Lin Ma Yar. These delicious street corner snacks are a real treat, I wish I could get them on the corner downtown Vancouver, BC! She kindly translated the recipe for me from her favorite Burmese recipe site and so I am posting it here for future reference:

From the Myanmar Cupid Cookbook by Pyo Pyo May
Translated by Naomi Aung. Amounts are variable, test it out to see how thick you need the mixture.

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.

This is what I call poor man’s roast. Sardines are a great affordable way to get protein and fat if you are on a really tight budget. If the vegetables are roasted to the point of caramelization the flavor will be even better. This is actually a delicious dish even if you aren’t broke.

serves 4

• 4 medium carrots, large dice
• 2 lg onions, large dice
• 1/2 head garlic cloves, peeled
• 2 medium sweet potatoes, scrubbed and large diced
• 1/2 pumpkin peeled and large diced
• 1 head broccoli, cut into florettes
• 1 tin crushed tomatoes
• 2 tins sardines
• to taste chili
• to taste ground coriander
• to taste cinnamon
• to taste salt
• oil