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.
I developed this recipe in memory of my mother-in-law, Oma Harriet, on the first anniversary of her passing away. August 30th was her birthday so it seems appropriate to post this recipe today. They came out surprisingly well! I used coconut flour for the crust and the delicate coconut flavor is a nice complement to the rich, sweet lemon curd.
Oma Harriet was a great collector of old recipe books so I searched them for lemon squares recipes. I discovered that it seems to be a relatively recent recipe probably first created in the 1950s or later. It also seems to be a uniquely American recipe. If anyone has any more info on the origins of this recipe I’d love to hear it!
We just love Trout Lake Farmer’s Market, Vancouver BC. Our recipe from today’s haul features many local food businesses. The rough eye fillet is from freshofftheboat.ca, the lychees are from our local Chinese farm stand (we just love lychee season!), the butter in the buerre rouge is from a local artisan dairy out in Chillawack — Farm House Cheeses and is incredibly yellow — out at the farm, behind their shop (see image below) their cows enjoy large fields of grass under the mountains. Strawberries in the salad are of course local as well. My own balcony-grown arugala is also featured 🙂 (By the way this dish is absolutely divine and remarkably quick and easy to make.)
This is a lovely recipe from one of our local cowshare family – Heather Passmore is an amazing artist who has the ability to turn lemons into lemonade as you will see from this selection of some of her cool artwork: Rejection, Revised. Try out this recipe and you will have a chance to try a bit of her amazing creative artistry to cleanse your face. As many of you know, Cleopatra used to love taking fermented horse milk baths as the enzymes and probiotics in the fermented milk rejuvenated her skin preventing wrinkles and aging effects.
Raw Yogurt Herbal Facial Cleanser:
Instead of spending lots of money on facial cleansing cream that contains no cream and many preservatives, I simply use the following recipe which I created over a period of learning and experimentation with natural skin care. I am very happy with the results. It is best to use raw yogurt because it lasts longer than pasteurized. It is best to use whole yogurt because the high cream content will assist in the removal of make-up, sunscreen, dirt or grease.
When I lived in Bali, I fell in love with the Balinese-style turmeric juice, Jamu Kunyit.
Turmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer.
Turmeric’s also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more.
For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.
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.
It isn’t hard to get through the holiday season and stick with your grain-free or gluten-free diet. Here are some of my favorite recipes to keep your belly happy — not bloated and uncomfortable through the season of feasting.
Use about half a pomegranate for a tray of ice-cubes. Add fresh mint, torn or chopped and slightly crushed to release the delicious minty oils. Fill the cubes with mint and pomegranate seeds. Then top up with coconut water and freeze.
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.