This recipe can be used if you are doing seed cycling to balance your hormones. Or just if you need more zinc and selenium! Sesame and sunflower are both very powerful little seeds. Be sure to get organically grown seeds.
This delicious coconut syrup toffee is unique and addictive. It was quite by accident that this recipe came into being, one of those wonderful experiences when you put whatever you have around into a pot and the result just comes out divine. The minerals in the coconut water give it a gently salty flavor which goes well with the buttery toffee effect.
Our latest favorite snack is zucchini chips with sumac and black pepper. Sumac is high in vitamin C, can be wild-harvested all across North America and gives a delicious tang to the zucchini chips.
These chips are remarkably easy to make and a wonderful way to have a tasty gut-pleasing snack.
- 3 small zucchini
- 2 T extra virgin olive oil
- 2 t sumac
- 1 t himalayan crystal salt (sea salt is ok too)
- 1/2 t freshly ground black pepper
It took me a while to figure out the best temperature, amount of oil and dressing as well as the length of time to get the perfect crunch on these babies, but I seem to have basically gotten the hang of it now. As usual my recipes come out a bit differently each time I make them. The latest version, which I am munching on right now, is a bit mustard-y and there isn’t quite enough salt and oil, but they are still crunchy after about 5 days in a jar, so that is a good sign.
They are very quick and simple to make with whatever you have on hand!
Easy to make, easier to eat this cherry-almond crunch is delicious for breakfast with yogurt or tasty as an afternoon snack.
June 7th, 2012 | Appetizer, Fertility, GAPS/SCD, Gluten Free, Grain-Free, Low Carb, Medicinal, Recipes, Salads, Seafood, Side Dishes, Snacks, cod liver, dried tomatoes, olives, pregnancy, salad, sauerkraut, vitamin D
For my first recipe out of Odd Bits, I decided to bust it open, literally.
The author, Jennifer Mclagan, mentioned that a sheep’s head was quite fiercesome looking. When my butcher brought it out from the back, held right about head level, I’ll admit that it looked quite hideous. The eyeballs bulged from the naked flesh, teeth bared, tongue limp having fallen through the bottom of the jaw. He wrapped it up gently so the eyeballs didn’t break – a sheep’s head with a broken eyeball could be even more gruesome if it were possible – threw in a couple pig’s feet and off I walked home.
October 6th, 2011 | Appetizer, Beans & Grains, Breakfast, Condiments, Gluten Free, Grain-Free, Recipes, Salads, Sauces, Snacks, World, Burma, Burmese, channa dhal, Inle Lake, shan noodles, Shan State, tofu, tofu chips, tofu nwe
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.
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
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.