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.

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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.

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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.

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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.

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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.

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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)

Method: Add the salt to a bottle of transmogrified water and shake it until it dissolves. Give your cucumbers a good wash and put the spices and garlic into the jar. Pierce the cucumbers with a fork a few times so the brine will penetrate into them. Squeeze the cucumbers upright into the jar (with the horseradish) and place the dill on top.

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BUY THIS: Postcard on zazzle.com

The recipe on the back of this card is my favorite recipe for chocolate chip oatmeal cookies. The ladybug is sitting on a beautiful pink milkweed blossom.

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Now here is a great alternative for cranberry sauce for Thanksgiving, especially if you like the flavors of Asia this is modeled on Sally Fallon’s raisin chutney recipe in Nourishing Traditions.

• 1 lb (500g) fresh dates (pitted)
• 1 lb (500g) fresh cranberries
• 1 t red chili flakes
• 1/2 head garlic, crushed
• 2 T coriander seeds
• 1 T cumin seeds
• 1 T anise seeds
• 1 T fenugreek seeds
• 5 black peppercorns
• 2 inches ginger, grated
• 2 t sea salt
• 1/4 c whey
• 1/2 c water

Method: Cook cranberries with water until soft. Add dates and mash. Peel and pound ginger and garlic in a morter and pestle. Place the spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.

Mix the date and cranberries with the spices, ginger and garlic, add the salt and whey. Place in jars, pour in enough whey to cover the top of the chutney. Let stand about 2 days in a warm spot in your kitchen. Transfer to fridge and eat within 2 months.

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One of my favorite places to get this cake in Yangon is at at little hole-in-the-wall fresh coffee shop on Sule Pagoda Road. In Burmese this cake is called San Win Ma Kin.

• 1/2 c semolina (substitute cream of wheat)
• 1/2 c sugar
• 1 c coconut cream
• 1 c warm water
• 3 eggs (beaten)
• 1/4 t salt
• 2 T clarified butter (ghee)
• 2 T raisins
• 2 T poppy seeds

Method: Toast semolina until golden, mix in sugar and water. Let stand 30 minutes. Beat eggs and add to mixture.

Heat clarified butter in a large pan add semolina mixture and cook stirring constantly until thick. Add the raisins, coconut cream and salt and 1 T poppy seeds, keep stirring for about 5 minutes and the mixture leaves the sides of the pan.

Put into cake pan smooth and brush with butter and sprinkle with remaining poppy seeds. Bake at 180 degrees F for 15 minutes until top is golden. Add caramelized coconut as a topping.

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Lacto-fermentation is actually safer than canning for the inexperienced beginner as there is less chance of contamination with unwanted bacteria and asparagus are high in inulin which lactobacilli love to eat.

• 1 kg asparagus
• 4 dried chili peppers (optional)
• 6 cloves garlic, sliced
• 10 black peppercorns, crushed
• 1/2 cup Himalayan crystal salt or kosher salt
• 2 liters water

Method Wash and trim asparagus, if the asparagus is fat and tough, peel the skin. Layer asparagus spears, chili peppers, garlic, peppercorns in a large glass jar. Dissolve the salt in the water. Pour the brine over, being sure the asparagus is submerged. Add more water if necessary. Weigh everything down with a plate, stone or a zip-lock bag filled with water. Put in a cool place out of direct sunlight. I usually put a plate or muslin cloth over the top to keep out dust and other unwanted additions.

In a couple days you will see tiny bubbles rising. Skim off any scum that forms on top of the brine. The pickles will be ready in 10-14 days depending on the temperature. The bubbling will stop and the beans will taste sour. Remove the weight skim again, put the lid on and refrigerate or put into a cool cellar for storage.

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