The most important part of this recipe is to source some good bones, in fact the bones and the water are the only ingredients that are absolutely essential in this recipe. The more jointy the bones are the better – what we want is the connective tissues, like the ligaments and cartilage so knuckle bones, joint bones, spine bones, feet bones, rib bones…. are excellent. It is worth it to spend the money and get some grass-fed bones if possible, but at the very least get organic bones.

• 4 pounds bones, try to get joint bones or marrow bones. Pork, beef, lamb, venison, chicken…. are all fantastic bones to make a good broth with, you can also put in a whole chicken.
• 10 – 12 c filtered water
• 1 T apple cider vinegar
• small handful black peppercorns
• small handful coriander seeds, optional
• 3-5 bay leaves, optional
• 1 stick cinnamon, optional
• 1 handful star anise, optional
• 1 T whole cloves, optional
• 2 inches fresh ginger, optional
• 2 leafs kombu (kelp), optional

In order to make nuts more easily digested, and to be more sure of the quality of your nut, Sally Fallon Morell, among others, recommends that nuts are soaked and lightly roasted or dehydrated before eating. Although it takes time, it is a very simple process that in reality only takes a few minutes over a couple days. It is best to start with a raw, organic nut for the best results. Nuts are expensive so they are best to buy in bulk, when at all possible.

This is quite a lovely idea for people who make their own yogurt at home–a herbal infused yogurt. It is VERY simple, yet exotic–using only milk, yogurt culture and your choice of aromatic herb(s) or spice(s). Some delightful herbs I have used are keffir lime leaves, lemon verbena, rosemary, mint, jasmine, lavender, rose, but I am sure there are many others that are fantastic as well. It is good to think about what you will be using the yogurt for, and what herbs go well with a sour flavor. Generally I strain it in to cream cheese and make it into a dip or use it to make cheesecake or other baked items, but it is also fantastic as yogurt. A nice rosemary yogurt added into a carrot and lamb stew is a very delicately delicious addition to a potentially heavy meal….

Apple sauce! Everyone knows how to make it, I have found a way to do it with minimum processing and I love to add lots of spices to my apple sauce. This is great for Almond Pancakes or for Apple Sauce Souffle.

This recipe is developed from Nina’s Basic Medical Marijuana Recipe and can be used by people on the GAPs, SCD or other low-carb, no-grain diets. This method creates a marijuana flour which can be substituted for regular wheat flour in any of your favorite recipes.

1. Using a coffee or spice grinder, process the medical marijuana until very fine, like flour. Sift the ground marijuana through a fine sieve and grind any larger particles again. Grind up as much as you need for your recipe.
2. Melt 1/4 c butter in an iron skillet or other thick-bottomed pan.
3. Add in the marijuana flour and saute on the absolutely lowest heat for at least 40 minutes. Keep stirring the mixture and do not let it burn. If necessary add more butter or add in some water to keep it from sticking. Keep an eye on it and don’t let it burn. Keep the mixture dry but don’t let it stick or it will burn.

After it is cooked allow it to cool and then use it as flour for any recipe.

Variations on this recipe have been around for a while. Basically, keep the temperature of the infusion low. Keep an eye on your butter to make sure it doesn’t boil. If it gets too hot, add an ice cube or cold water to cool it down. Stir it every so often to make sure it isn’t burning.

Use organic butter for your medical marijuana cannabutter as agro-chemicals become concentrated in industrial farmed dairy products. Amounts are variable depending on the quality and quantity of your ingredients, but these are the ratios that are commonly used:

• 1 pound butter
• 2-4 c water
• 1 oz medical marijuana leaf, fine ground

There are a variety of methods for making this oil and various lengths of time suggested for the infusion process. My favourite is using a crock pot on low for around 24 hours. Many people only infuse the oil for 40 minutes to 3 hours and are happy with the results, but I like the longer process for maximum extraction.

Various fats or oils can be used. Do not use highly processed refined vegetable oils such as canola, soy or corn as these oils damage the body and are not helpful when your health is compromised. Do not use cold-pressed oils such as sunflower or flax-seed because heating causes them to oxidize.

Extra virgin olive oil is a good option. Coconut or palm oil are excellent as they are easy to digest, full of immune boosters and anti-oxidants among other things–they are very healing oils in general. Organic sesame, peanut and hemp oils are also good alternatives, but be aware that they have their own flavours which can be incorporated into your dishes very nicely as well. Oils can also be mixed–a peanut-coconut combination might be nice for brownies, for example.

Amounts are not precise and the strength will vary depending on the quality of your ingredients. Here is a general guideline:

• 1 litre or quart of oil or fat
• 1 oz of medical marijuana leaf

Method:
Grind up the medical marijuana in a spice or coffee grinder until very fine. Put into a crock pot. Pour over oil until covered and heat on low for about 24 hours. The oil will smell up the house, so you may want to put it in a back room.

Strain the oil through a cheesecloth and wring out as much of the oil as you can. You can also cook up oatmeal raisin cookies with the leftover mass.

The oil will keep quite well and can be used in cooking either for meat dishes such as curry or pasta or for baked items such as cakes and brownies. It can also be mixed into a salad dressing.

This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar.

• 8:1 Water : Honey
• Eight parts water to one part honey
• Wild yeast

Method:
Place in a crock. Cover the crock with cheesecloth and leave to sit in a warm place for about one month or until the fermentation has died down. Pour off the liquid and leave the yeasty residue behind. Bottle and seal. Will keep indefinitely.

Uses:
Vinegar has been used medicinally for years. Apple cider vinegar is a famous home remedy for digestive complaints. Vinegar was traditionaly used as face and hair washes for glowing faces and glistening hair. Raw honey vinegar can be used medicinally in the same ways that apple cider vinegar is used.

• 2 hard boiled eggs
• ½ c smetana (sour cream)
• ¼ t salt
• pepper

Method:
Rub the eggs through a sieve and mix with sour cream. Add salt and pepper.

If a thinner dressing is desired, add a little cream.

Smetana Sauce (sour cream)

• ½ c sour cream (smetana)
• 2 T butter
• 1 T flour
• ½ c beef or veg stock
• salt

Method:
Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.

Sauce may be served with meats, vegetables or fish.