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.

You can get this salad at Bo Kyoke Market in Yangon, Myanmar. Crispy and delicious!

Naomi Aung gives us the details and a translation of the recipe from this website.

Pazon Khwat Gyaw Thoke is a crispy nest of bean sprouts with shrimps on top. Make the salad with noodles and a sweet & sour & hot dressing. Comes with a hot clear soup. Very good, and you’ll even be full as if you’d had dinner

Pazon (pawn/shrimp) Khwat (cup) Gyaw (fried). It is Pazon Khwat Gyaw. If it is salad, it is Pazon Khwat Gyaw Thoke. The salad usually has shredded cabbage and cucumber.

Recipe translated from http://wesheme.blogspot.com

• 1 lb (1/2 kg) of prawns/shrimps
• 1.5 lb (650-700g) bean sprouts (side note: thin bean sprouts from mung beans, not soy bean sprouts)
• 1 pk of tempura mix*
• 1 onion
• Add a pinch of salt
• Mix with water. (Naomi’s side note: Be careful about adding water. You can add more water later. Mixture should not be too thin.)
• * – if tempura mix is not available, mix 3/4c bean (chickpea) flour and 1/4c of a 3:1 mixture of rice powder and sticky rice powder. (Naomi’s side note: it is a good idea to add a bit of baking soda if you are not using premixed tempura)

Method:
Let dry the bean sprouts after cleansing. Thinly slice one red onion. You can use either cooked or raw shrimps. If raw, clean them and pat dry.

This tasty snack can be made with any nut or seed or combination of. It makes a great crust as well.

• 1c curds (ground)
• 1c pumpkin seeds (soaked, toasted and ground)
• 1/2 c sunflower seeds (ST&G)
• 2T butter or other fat (coconut, tallow, goose)
• 1/2c parmesan

Method:
I don’t have a food processor, but I have a great spice grinder which I use for everything I don’t use my mortar and pestle for. I grind up my curds and seeds with this and then mash everything together with my hands. I have always loved feeling the texture of foods ever since I baked as a kid. Feel free to just use a food processor.

I am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video.

Amounts are variable and according to personal taste. Warning! I like my mustard so pungent it clears out my sinuses with every taste, so you may want to start with less ground mustard and add more tasting it to decide how you like it as you go.

• 1T – 2T ground mustard (I like to use Colemans)
• 1/2 c (or more) home-made cream cheese
• 1 small handful dates (soaked in hot water and mashed)
• 1/2 t turmeric
• 1t ground coriander seeds
• 1/2 t ground cloves
• 1t ground fenugreek seeds
• 1t apple cider vinegar
• salt

Method:
Put the mustard powder in little water and mix it around, let it sit about 5 minutes. Boil some water and pour over dates, cover and let sit about 5 minutes, then mash them up to a puree.

We just made a batch of these and the wonderful aroma fills our apartment. These are so delicious, you barely realise you are on the Gut and Psychology Syndrome Diet. Based on the Zucchini Muffin recipe in Breaking the Vicious Cycle by Elaine Gottschall.

• 2 c grated zucchini
• 2 c ground almonds
• 2 eggs
• 1/3 c ghee or melted butter
• 1/3 c honey (raw)
• 2 t cinnamon
• 1/2 t baking soda
• couple of pinches of salt
• A couple handfuls of frozen or fresh blueberries

Method:
Mix almond flour, zucchini, fat and honey. Add the eggs, salt, cinnamon and baking soda. Mix very well. Add blueberries (or other fruit), but don’t add too many or the muffins will not hold together.

Bake in muffin tins filled 2/3 full for about 20 minutes in a 350 F (180 C) degree oven.

I have used yogurt for marinating various meats and it suddenly occurred to me that kombucha would make a good marinade. It did, the meat was so soft, it just melted in our mouths. This recipe is fantastic. The rosemary comes gently through the meat–it is just amazing how well rosemary goes with lamb.

Serves 2

• 2 lamb shanks (grass-fed is best!)
• 1/2 c kombucha (or thereabouts)
• 2 sprigs of rosemary, chopped
• 3 toes garlic, minced
• 2 onions, sliced
• 3 c meat stock
• 4 carrots, medium dice
• 1/2 lb green beans, cut into pieces

Method:
Place the lamb shanks into a dish and cover them with the kombucha, add the rosemary and garlic and roll the shanks around. Place in fridge overnight.

I picked up a bag of shelled hazelnuts and soon found they are very easy to shell using a morter and pestle. After soaking the nut meat overnight I roasted them in a very low oven. The following recipe is what resulted next:

• 1 1/2 c hazelnuts (ground)
• 1/2 c almonds (ground)
• 1 T anise (ground)
• 3 T butter, softened (or coconut, lard, duck fat)
• 6 eggs (separated)
• 1″ slice date paste or 2 handfuls of seeded dates
• 1/2 c boiling water (approximate)

Method:
Boil water and soak the dates in boiling water to soften. Mix the nuts, anise and butter. Add egg yolks to the nut mixture. Mash the dates to a pulp and add to mixture. Mix well. Beat egg whites to stiff peaks (add a pinch of salt). Fold the egg whites into the nut mixture in 2 to 3 stages. Do not over mix. The egg whites will bring air into the mixture to lighten the cake.

Place mixture into a round cake tin that has been buttered and floured. Bake in a 350 degree oven for about 30 minutes or until a toothpick comes out clean.

My copy of Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride arrived last week and over the weekend I had leftover spaghetti squash. On page 149 I found a recipe for egg-free bread/cake/muffins which called for mashed squash. Spaghetti squash is a little watery so it comes out quite dense, but very healthy and tasty.

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.

This recipe is adapted from D. Mary’s recipe for Cucumbers in Jars on page 75 in the book Preserving Food without Freezing or Canning.

• 1 1/2 T sea salt per quart (litre) of water
• unchlorinated water
• small handful fennel seeds
• 6-10 black peppercorns
• 1 T mustard seeds
• 5-7 cloves
• 5-6 cloves of garlic, sliced
• 8-10 small to medium sized cucumbers, washed
• dill flower heads and leaves
• small handful of coriander seeds
• clean jars with canning tops
• 1 horseradish root, sliced (to keep cucumbers firm)