June 18th, 2007 | Bakery, Breakfast, Recipes, Sweets, Vegetarian, Bakery, Breakfast, dates, desert, feature, fermentation, live culture, sweet, vegetarian
This recipe is an adaptation of a recipe given to me by Oliver Matzer, an easy-going Austrian Chef who has a beautiful style of food, and is owner of More Than Bread, an boutique catering company in Auckland, New Zealand.
Makes about a dozen.
- 2 c whole wheat flour
- 1 1/2 c yogurt
- 1 c softened butter
Mix these three ingredients together. Cover, and let sit overnight in a warm place.
The next day add:
- 1 1/2 c pitted dates
- 1 t baking soda
- 1/4 c boiling water to cover dates
- 2 eggs
- 1 t cinnamon
- pinch cloves
- pinch of salt
June 18th, 2007
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 ...
June 18th, 2007
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 mil ...
June 18th, 2007
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. All ...
June 18th, 2007
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 flou ...
June 1st, 2007
Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Auckland, New Zealand, Feb 2003
Traditional Diets generally:
Used no refined and denatured foods
Contained some sort of an ...
May 24th, 2007
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 kee ...
May 23rd, 2007
The most important concern with yogurt is to maintain a constant incubation temperature of about 110ºF (43ºC). This is the temperature that those friendly bacteria become the most active. There are several ways to do this depending on the season and where you live in the world.
Simply use as ...
