Rose hips can easily be made into a vitamin C rich tasty spread. I make this recipe with dates and apples to sweeten the rose hips. It is best to cook rose hips even though heat breaks down vitamin C. There is also an enzyme in rose hips that also breaks down vitamin C very quickly which is neutralized by heat. Therefore it is important to cook the rosehips long enough but not too long!

I like this method because it can take a really long time to clean rose hips individually and remove the hairs and seeds from them. Simmering them and then straining them through a moulie or sieve helps this process to go faster.

This is a great recipe for folks who are gluten-free or who are on the GAPS or Specific Carbohydrate diet. Easy to make and tasty. This recipe also makes fantastic waffles.

Serves 3

• 3-4 eggs separated
• 2 T fat (butter, lard, etc)
• 1 c almond flour
• 1/2 c apple sauce
• 1 t cinnamon
• 1/4 c kefir or yogurt (optional)
• 1 T honey (optional)
• 1/2 t salt

I never knew I could like liver until I had paté! Fantastic stuff, especially if you have the right combination of spices and a touch of lime or something sour. This recipe uses the wonderful combination of onions, garlic and ginger that I love so much from Burmese and other Asian dishes. Mix and match spices to find your own favorite combinations–don’t be afraid to use a heavy hand when flavoring it up!

• 1 lb liver
• 1 large onion, sliced
• 1/2 head garlic, pounded
• 2 inches ginger, pounded
• fat for frying (lard, olive oil, butter etc)
• 1 teaspoon turmeric
• 2 Tablespoons ground coriander
• 1/2 – 1 c butter, soft
• 1 – 2 limes juice
• salt and pepper to taste

I was meaning to post this recipe a while ago. This is a delicious recipe which I made for the GAPS diet we are currently doing. This quiche is excellent in this Parmesan and Pumpkin Seed Crust. My Uncle caught these crabs himself off of Whidbey Island. This recipe is especially fantastic with fresh wild crab caught by someone you know!

Makes one 9″ quiche

• 1/2 crab’s meat (or use 1 tin crab)
• 1/4 roasted pumpkin diced (I had leftover roasted pumpkin, which was lucky because this is a great combination!)
• 6 eggs
• 1/2 c home-made yogurt
• 1t salt
• pinch of pepper
• 1/2 – 1 c zucchini, grated
• 2 toes of garlic, minced or mashed
• 1/2 – 1 c cheddar cheese, grated

Method:
Make a crust (I really liked the Parmesan-Pumpkin seed crust, recipe here), but feel free to make your own favorite crust. If you are using the pumpkin seed crust, let it cook for about 5-10 minutes before adding the filling.

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.

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.

Burmese Chicken Noodle Soup

Chicken Kaukswe is one of the most famous of Myanmar’s wonderful breakfasts, Mohingha is the most famous and is made with fish and banana trunks.

Breakfast is a very special time in Myanmar, there are so many tasty things to choose from, but you have to get up early or you will miss your chance.

This is my grandmother’s recipe for Chicken Kaukswe which is a favorite Burmese breakfast, but can also be eaten at other times of the day. Burmese Chicken Noodle Soup.

Serves 6-8

• 5 medium onions, sliced
• 2 inch piece young ginger
• 4 cloves garlic
• 1 chicken
• 2 qts water
• 2 t turmeric
• 1/4 c olive oil
• chili powder
• 4 T split pea flour (can substitute cornstarch)
• 1 coconut (3 c. liquid extracted)
• 1 lb egg noodles

Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
Serves 4-6

• 1 pound cottage cheese or quark
• 1 T lemon juice
• 2 T sour cream
• 2 eggs, well beaten
• ½ t grated lemon rind
• 3 T almond flour

Method:
Cottage cheese must be very dry. Place in sieve or colander, covered with weighted plate; stand in cool place several hours.

Rub cheese through sieve, add lemon juice, sugar, sour cream, well-beaten eggs, and lemon rind. Add salt if cheese was not salted.

Mix thoroughly and add flour slowly by tablespoonfuls. If cheese is not very dry, all 4T may be needed. If cheese is dry, 2-3 T may be sufficient. Mixture must be smooth and thick.

Cool in fridge ½ hour. Drop mixture by spoonfuls onto floured board. Form flattened round cakes 2 inches in diameter and ½ inch thick.

Fry in fat on both sides until golden brown. Serve with sour cream and honey.

Recipe by E. H. Eberhardt

Traditional Russian Orthodox Easter Cake

• 2 ½ lbs ricotta
• 1 c butter
• 1 c whipping cream
• 2 eggs
• 1 ½ c fine sugar
• 1 c glazed fruit
• 1 c golden raisins
• ½ c blanched almonds
• 1 ½ t vanilla

Method:
Have all ingredients room temperature. Break ricotta into small pieces. Add alternately butter and heavy cream to cheese and beat with a wooden spoon until soft and smooth.

Beat together eggs and sugar until very light. Add to cheese mixture gradually and beat until smooth. Beat in vanilla. Add all but ¼ c glazed fruit and ¼ c raisins which will be used for decoration later.

This is a tasty muffin recipe that uses potatoes as the base for people who are gluten free.

• 4 lg potatoes
• 2 egg yolks, beaten well
• 1 med onion, grated (optional)
• 1/4 c arrowroot
• 1 t salt
• ½ t baking powder
• 3 T melted butter
• 2 egg whites, stiffly beaten
• 4-5 pieces of bacon or speck fried crispy, roughly chopped

Method:
Preheat oven to 400 degrees F.
Grate potatoes and drain. Add beaten egg yolks, onion, flour, salt, baking powder and melted butter. Fold in the egg whites. Fill greased muffin tin 2/3 full with mixture. Bake 30 minutes until browned.