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.

Sandra over in the South Pacific sent in this great recipe! People love it!

I discovered this recipe last year when I was living in Australia. Originally it used sugar, I have changed it to honey to make it more healthy and practical for people on the GAPS or SCD diets or for those folks who boycott refined foods. Enjoy!

• 2 yellow summer squash
• 2 medium lemons, juice and peel
• 2 T honey
• 2 T butter or coconut oil

This is a very simple recipe which is a good way to prepare a fresh cherry sauce for a cheesecake! I was preparing my apricot and plum jams in a similar fashion, when I met a lady in the Vancouver farmers market who told me of her cherry sauce recipe, which is basically the same and confirmed my notion that this is a good way to make a jam that keeps as much of the vitamins and other phyto-nutrients in the fruit as intact as possible (for being a cooked item that is). The lady from the market said she usually adds corn-flour in to thicken the juices, but since we are not eating grains at the moment, and corn-flour is not to be trusted these days, I find this method really perfect. I am just sorry I didn’t post this recipe earlier when there were cherries in season.

This is a very simple recipe:

Pit 1 kg fresh dark cherries, drizzle with 3 T raw honey and allow to stand overnight.

This dip is generally served with Swedish gravad lax, but is good on crackers or as a dressing for salads.

• 6 T olive oil
• 4 t cider vinegar
• 3 t mustard (powdered)
• 1/2 t salt
• 1/2 t honey
• pinch of pepper

Method:
Mix mustard, salt and cider vinegar together. Slowly drizzle in the olive oil, whisking quickly, blend the oil into the mustard. Add honey and pepper to taste.

Apple sauce! Everyone knows how to make it, I have found a way to do it with minimum processing and I love to add lots of spices to my apple sauce. This is great for Almond Pancakes or for Apple Sauce Souffle.

• ½ c shelled walnuts
• 1 clove garlic
• ½ c vinegar
• ½ c chopped green onions
• 2 T chopped parsley
• pinch cayenne
• salt

Method:
Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley.

Serve with fish, poultry or vegetables.

Smetana Sauce (sour cream)

• ½ c sour cream (smetana)
• 2 T butter
• 1 T flour
• ½ c beef or veg stock
• salt

Method:
Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.

Sauce may be served with meats, vegetables or fish.

According to Linda Stradley’s post on her site What’s Cooking America, Newburg Sauce was created at the Delmonico Restaurant in New York City by their French chef, M. Pascal. The sauce was originally named after a Mr. Wenburg, a frequent guest at the Delmonico restaurant. They had a falling out and the name was changed to Newburg.

• 2T butter, melted
• 2T flour
• 1/4 t ground ginger
• 1/4 t paprika
• 1 clove garlic, mashed
• pinch nutmeg
• pinch dried dill
• salt
• 1 c milk
• 1/2 c cream
• crab, shrimp or lobster meat
• 2T dry sherry

Method:
Melt the butter over low heat add the flour to form roux, blend in the spices and salt into the butter. Add the milk while whisking to thicken. Add the cream while whisking. Remove from heat add the sherry and the seafood.

Makes about 1 cup

Use a small pot with a tight fitting lid.

• Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes)
• Stir in as much fresh chopped mint as it can take

Method
If you store whole mint leaves in the freezer, chopping is unnecessary. Crumble the leaves while they are still hard frozen and add to honey.

This is simple, and the flavor different from what might be expected from the two ingredients. Originally from A Book of Honey by Eve Crane.

• liquid honey
• juice of orange, lemon or any other citrus fruit

Method
Whisk together. Adjust amounts according to need and taste. Use raw buckwheat honey for a powerfully nourishing boost.