This is a really delicious recipe and makes great muffins. It can also be made into a loaf of bread which makes a great grain-free raisin bread.
It wasn’t until I moved to NZ that I first started making fritters. I consider fritters to be one of a New Zealand’s national foods. They make fritters out of anything–beets, corn, sweet potato….White bait fritters could be called NZ’s national dish. For a Kiwi, the fritters I am about to describe are not actually white-bait. They are silver fish, and Chinese, in fact even comparing the two is a sin.
NZ white bait are a whole other ball-game, any Kiwi will tell you that. They are much more expensive than silver-fish. During the white bait season in New Zealand, all ages can be found down on the beach pulling white-bait fresh out of the water, whisking them up with some eggs and right into the frying pan with some butter. Talk about fresh! This recipe is my version and we think it is very tasty even if you have to use silver fish instead of white bait. These days you may also want to know where your fish came from, because it isn’t recommended to eat fish from the Pacific Ocean because of the Fukushima disaster.
My mother loved hot cross buns and getting up early on Easter morning to watch the sun rise with hot chocolate in one hand and a hot cross bun in the other. (Pigs, Ferns and Easter Sunrise on Sacred Hilltops) So I have after several attempts, come up with a delicious rendition of GAPS and SCD friendly Hot Cross Buns. They are more like muffins, and a thick custard makes a tasty cross. This recipe will make about 18 buns.
For the buns:
I am not exactly sure where I found this recipe at this point. Most likely it was www.pecanbread.com which has an incredible archive of recipes for the SCD or GAPS diets. It is called Lois Lang Light and is a lighter version of the famous Lois Lang Bread. This bread is a wonderful no-grain almond flour bread, that is rich and delicious. The following recipe makes 2 loaves of bread.
February 7th, 2011 | Breakfast, Dairy, Drinks, Fermentation, GAPS/SCD, Medicinal, Recipes, Vegetarian, apple, carrot, drink, ginger, health, homemade, juice, kefir, live, probiotic, raw, recipe, smoothie
Well I’ve been feeling a bit bad about not posting many recipes lately, so I just wanted to share this one. Recently we’ve started adding juices to our kefir–yum! Very easy fresh and full of friendly enzymes, probiotics and vitamins.
- 3 apples
- 3 medium carrots
- 1-2 inch piece of ginger
- 1 c of freshly made kefir
I have a couple friends that are doing detox or cleansing treatments after the holidays, to set their bodies on a healthy course for the next year, and perhaps lose some weight gained through all the holiday feasting. I hadn’t given much thought to doing one myself, since I feel I generally keep a healthy diet. What I did do to start the year off right was a thorough house cleaning, and this is what led me to my own dietary change. While sorting out a drawer full of papers, I came across a handout I had picked up last fall at the Strathcona Harvest Festival. It came from the Rocky Mountain Grain Products tent, along with a free sample pack of hemp hearts. I almost just put the handout in the junk pile and kept on sorting, but the color photo of a big beautiful salad caught my eye, and I gave it some attention.
A delicious, easy and very good for you grain and gluten-free meal. Frittata can also be made ahead, portioned out and frozen so that you have a take-away lunch or snack when you are working or on the run.
- 2 T coconut oil or butter
- 1 medium onion, diced
- 1 c ground meat, or chopped bacon
- 6 eggs (free range)
- 1/2 c yogurt/kefir or sour cream
- 2 medium zucchini, grated
- 1 c peas (optional)
- 1 T raisin chutney
- 1 c cheddar cheese, grated
- salt and freshly ground black pepper
November 5th, 2010 | Basics, Breakfast, Condiments, Dairy, Fermentation, GAPS/SCD, Medicinal, Recipes, Vegetarian, aromatic, cream cheese, Dairy, dip, health, herb, homemade, infused, keffir, lemon verbena, probiotic, recipe, yogurt
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….
Sandra over in the South Pacific sent in this great recipe! People love it!
I discovered this recipe last year when I was living in Australia. Originally it used sugar, I have changed it to honey to make it more healthy and practical for people on the GAPS or SCD diets or for those folks who boycott refined foods. Enjoy!
- 2 yellow summer squash
- 2 medium lemons, juice and peel
- 2 T honey
- 2 T butter or coconut oil
Many years ago while doing a study abroad program in Morocco, we spent a lot of time eating the best bread and apricot jam I have ever had. We ate it for breakfast, lunch and even just for a snack.
This last week our local farmers market was chock full of tasty sun-ripened apricots. I bought a bunch and made a delicious apricot jam. Unfortunately, it rained non-stop and I was unable to finish it in the sun, but if you have the opportunity to do so, your jam will be better than you imagine. Apricots are full of vitamin A and potassium among other things. BC Apricots are amazing!