Yule Kaka (Christmas Cake) is a tradition in our house. Yule kaka is a sweet, buttery, cardamom-flavoured fruit bread that is eaten with jam and cream. I was delighted to find that cashew butter and flour have just the right sort of fat and flavor to be a perfect substitute for wheat flour in this recipe. Personally I find it especially delicious with raspberry or rose-hip jam. The slight tartness that they add to this treat is just the thing. This year I tried it with goji berries, dried cherries and pistachio nuts. But I think it would be much better without the pistachios and with raisins as well.

This delicious, festive salad is a great aid to digestion and perfect with kombucha marinated goose or turkey. The pomegranate ads a nice texture with a snappy pop of refreshing juice as well as a symbolic touch of new life and rebirth. A perfect solstice salad.

This delicious spiced clarified butter is amazing with eggs, popcorn, sauted vegetables of all sorts, lentils, kitfo, on toast, mashed potatoes, hash browns — pretty much anything. All the spices make it a powerful antioxidant as an added bonus. There are many ways to spell niter kibbeh — I have seen it as nitr kibe, nit’ir qibe — there are also many ways to make niter kibe — everyone has their own favorite combination of spices.

Butter is traditionally made in Ethiopia from soured milk, not cream. The sour milk is placed in a clay churn or a bottle gourd (calabash). The churn may have previously been smoked with Olea africana. Besides imparting a distinct flavour to the butter, smoking the churn has a bacteriostatic effect. After filling, the churn is stoppered with a plug — a false banana leaf, or a piece of skin or leather stretched over the mouth and securely tied. The churn is then agitated — often by simply rolling it around on the lap until the butter forms. (Source)

A simple, tasty, nutritious treat.

• 1 tin 4.2 oz (120g) cod liver, sliced
• 2 T sauerkraut
• 2 T grebenes (optional)
• 4-5 dried tomatoes, sliced
• 5-6 green olives, sliced
• 1-2 T fried lentils (substitute sunflower seeds
• 1 limes juice
• 1 T olive oil
• salt and pepper to taste
• dried mint for garnish (optional)

The Swedish usually have this salmon on their smorgasbords and always serve it with this delicious mustard dip. I have altered the recipe slightly here to use honey instead of sugar for a GAPS and SCD friendly recipe.

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