Recently the repression of local community dairies has reached a surreal frenzy. How do you feel about raw milk? Do you feel governments are really protecting OUR safety spending so much money to harass small local farms when the biggest killers come from mass production and industrial farming?
More info here about the US Food Crisis and your food freedom.
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.
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!
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!)
1/2 c home-made yogurt
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.
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.
1c spaghetti squash (cooked)
1c carrots, grated
3T butter (lard, duck/goose fat, coconut oil)
1 1/2 c almonds, ground
1/2 c walnuts, ground
3/4 c date puree or seedless dates (about 2 handfulls)
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.