This delicious traditional walnut torte is grain-free and sugar-free. Made with chocolate, walnuts, cloves, cinnamon and cherries it is also an anti-oxidant rich powerhouse. No sin here! Only goodness for your health and your tastebuds 🙂

Torte:

• 4 oz (110g) organic raw chocolate nibs (ground)
• 6 T local grass-fed butter
• 3 T date syrup*
• 1 t cinnamon (ground)
• 1/2 t cloves (ground)
• 4 eggs separated
• 4 T date syrup*
• 3/4 c walnuts (ground)
• dash salt

I first heard about guanciale on Chopped.  It was a secret ingredient and for some reason I decided to look it up.  Oh my goodness!  Luscious pig jowl washed with wine and scented with black pepper and thyme.  This was something I had to try.

The word guanciale comes from ‘guancia’, which means cheek in Italian.  The jowl is the lower part of the cheek, the part that droops down, all fatty-like.  Mmmmm…  Supposedly the taste of the jowl is intensely porky, I would imagine because it gets a good workout from the pig chewing all day.  I won’t know for another couple weeks though, when my guanciale is ready.

To make the guanciale I cobbled together several different recipes (see my reference list down below).  My method relied on sensuality rather than strictness.

This is actually a great recipe for grain-free Swedish pancakes. They aren’t as strong as a wrap made with grain but they get the job done and taste fantastic while they are at it. I also like to use 1/2 this recipe and make a stack of pancakes which you can then cut into thick or thin egg noodles and add to a chicken soup. Alternatively, add them into chicken stock for a very easy on the digestion, nourishing meal (my grandma used to make this). When adding into a soup, add at the last minute and only heat a couple minutes before serving.

I have recently found that I love having fruit syrups on hand to make a variety of fermented foods with. They are useful to add into coconut water kefir or kombucha for a delightful second ferment. They also make a great syrup to pour over a bowl of yogurt and nuts, or just as a syrup for pancakes, ice-cream and many other tantalizing treats. I don’t have the exact amounts here, but the great thing about these syrups is that if you haven’t added enough honey, you can always add more later. Your fruit will also have different levels of sourness depending on how ripe they are so it is probably a good idea to taste test as you make your syrup anyway.

• raspberries, fresh or frozen
• water (use about 1/3 c water per cup of fruit)
• rosehips, fresh or dried (if fresh be sure to remove seeds and hairs before using)
• honey

Method:
Put your raspberries into a pan with water to get the process started. Place over medium heat. Bring to a simmer and reduce the heat, cook for about 2 mins. Add honey. I usually will add about 1/4 c of honey per cup of fruit, allow this to reduce slightly. Add in the rosehips and cook about 2 mins. (I add the rosehips in later so that they will get less cooking as the heat destroys vitamin C, rosehips need to be cooked to remove an enzyme that destroys vitamin C faster than cooking)

This recipe isn’t exact. Be sure to use your taste buds to decide how sour or sweet you want it as different brews will have different strengths.

Pomegranate juice is a must this time of year especially with the connection that they have to rebirth and solstice rituals. Mint makes any punch festive and the coconut water gives an exotic reminder that we are all connected.

I have just finished making a raspberry-vanilla-honey syrup to use in my second ferment of coconut water kefir. Since we are on the GAPS / SCD diets we have been finding every way possible to get more probiotics into our bodies. Coconut water kefir is a very delicious way to get extra probiotics as it creates a fizzy, champagne-like coconut water soda.

Personally I prefer using dairy kefir grains, which work quite well a few times, but since they prefer dairy to grow in they will get depleted and you will have to replace them. You can also use water kefir grains which just love a mineral-rich, sweet medium to grow in and coconut water is just perfect. If you are looking for cultures you can get dairy kefir grains here. The same method works for either dairy or water kefir grains.

Coconut water kefir is very rich in probiotics and it is best to only drink about 1/4 to 1/2 cup at a time especially when you first start drinking it.

I have been meaning to post this recipe for years now I feel terrible for not having posted it before–it is such a simple dish. Shan State in Myanmar (Burma) has a very unique tofu recipe which is made from channa dhal not soybeans. Channa dhal is a bean that is similar to chickpeas but smaller, more yellow and easier to digest, especially if it is properly soaked. This recipe is a delicious traditional recipe that can be made into a variety of items. From tofu nwe (a sort of warm tofu porridge with peanuts and cilantro–also used to make the delicious Shan Noodle dish), to tofu thoke (tofu salad) to tofu hnat pyan kyaw (twice fried tofu) to a sauce for the fried tofu. For a beautiful but heart wrenching true Channa Dhal Romeo and Juliet true story click here.

Marinating meat in kombucha is a delightful way to add tenderness and flavor. This Kombucha chicken recipe is fantastic, simple and just look how the glazed skin twinkles in the sunlight! This just proves how true it is that the simplest recipes with the most well loved ingredients are often the best.

• 1 free range chicken
• 2 c kombucha
• 2 T mint sauce
• salt & pepper

These are really easy to make, keep for a long time, are a great snack and are full of vitamin A and iron among other things. This recipe is featured in the Hella Delicious 2012 Recipe Calendar.

• 2 pounds apricots
• 3/4 -1 c honey
• 1/3 c water
• salt

Method:
Slice apricots thinly. Reduce honey and water to make syrup. Add apricots- simmer about 4 min. Let sit overnight. Strain out juice and reduce. Add apricots. Pour over baking sheet in thin layer. Place in sun for 2-3 days.

One of the best things about living in Vancouver is all the great fruit in the summer-time. We have had the best blueberries and cherries. I don’t think I have ever eaten anywhere near this many cherries before in my life. I just love it. This delicious ice-cream recipe is simple and nourishing with all the pastured egg yolks and cream. Featured in the Hella Delicious 2012 Recipe Calendar.