Amounts in this recipe are not precise. Every time I make these nuts they come out very differently, which I find lovely, but I know some find annoying. The last batch tasted like buttered popcorn–although I didn’t use any butter–just turmeric and some other forgotten spices, in the meantime use whatever you have in your cupboard.
Now this is an incredibly delicious and surprising way to cook an egg. Great for vegetarians as well as people who just love food.
- 10 eggs
- 4 T or so of coconut oil or olive oil
- 1/2 t turmeric
- dash of chili powder (more if you like it spicy)
- 2 medium onions
- 2 inches ginger
- 10 toes garlic
- 6-8 medium tomatoes
- 1 T tamarind paste
- 2 t honey
- 1/2 c hot water
- Himalayan or sea salt
Now this is a delicious, simple and tasty treat. An old favorite from distantly remembered escapades in S.E. Asia where banana pancakes are a backpackers delight.
- 2 very ripe bananas
- 2 T coconut oil
- whipped cream
- lime zest
March 17th, 2011 | Basics, Fermentation, Medicinal, Recipes, Seafood, Soups, Vegetarian, anti-radiation, dashi, detox, EMF, food, healing, iodine, Japanese, kelp, miso, radiation, recipe, seafood, seaweed, soup, stock
I recently posted about the benefits of miso soup in cases of radiation poisoning. Miso soup is easy to make and is extra beneficial when made with the Japanese stock dashi because of the kelp (kombu) that is used when making that stock. More information on how to detoxify radiation poisoning and other toxic conditions here.
Variations of dashi can be made with only kombu or with an addition of shittake mushrooms. Kombu dashi has a lot of iodine from the seaweed and is helpful if you are exposed to radiation. The addition of traditionally made hatcho miso to your dashi stock has quite powerful radiation detoxing abilities. But commercial miso has also been found to work as well.
To celebrate the launching of our new design we had a lovely dinner. This was the appetizer and has an incredible mouth-feel with the carmelized eggplant, goats cheese and pine nuts.
- 3 small eggplants
- 1 head bibb lettuce
- local goats cheese
- pine nuts
- coconut oil
- pomegranate vinegar, or honey kombucha vinegar
- extra virgin olive oil
- salt and pepper
This is a very simple recipe that I made one day while making kimchi, I had left over diakon and carrots. This is really delicious, fresh and crisp. A living food full of enzymes and probiotics.
- 3 medium organic carrots, julienne
- 1 medium diakon radish, julienne
- 1-2″ ginger, grated or pounded
- 1 T salt or 3 T whey
- filtered water to cover
Saurkraut made with kefir grains gives you kefirkraut! Originally developed by Dom, please check out his site: Dom’s Kefirkraut in-site for a full description and history of the recipe. There are lots of other great recipes and interesting resources over there, which I am sure all the fermentation fanatics out there will really get into.
February 7th, 2011 | Breakfast, Dairy, Drinks, Fermentation, GAPS/SCD, Medicinal, Recipes, Vegetarian, apple, carrot, drink, ginger, health, homemade, juice, kefir, live, probiotic, raw, recipe, smoothie
Well I’ve been feeling a bit bad about not posting many recipes lately, so I just wanted to share this one. Recently we’ve started adding juices to our kefir–yum! Very easy fresh and full of friendly enzymes, probiotics and vitamins.
- 3 apples
- 3 medium carrots
- 1-2 inch piece of ginger
- 1 c of freshly made kefir
At the end of the summer I was down on Hastings in one of my favorite little stores–Como–it is run by a feisty Asian couple who speak Italian. They get in large sacks of fresh olives towards the end of the summer. This year I decided to buy one and try to figure out what to do with them. Just as I was heaving the sack onto the counter, a lovely lady behind me started asked me what I was going to do with them. I said, “Well I don’t know really.” She smiled and happily started telling me her recipe which had been handed down to her from her mother–a real traditional recipe (that’s why I love this area so much!). Her English wasn’t perfect, but I managed to get a pretty good idea of what she was saying and figured the rest out as I went along.
I surprised myself by coming up with a new recipe this week while assisting on the Bio-dynamic Craniosacral Therapy course here in Vancouver. I generally take it really easy while doing these trainings as I still tend to get worn down quite easily-although it is much better than a year ago! Love the GAPS diet, what a lifesaver!
- 1 1/2 c rough chopped hazelnuts
- 32 fresh dates, chopped
- 6 T coconut oil or butter
- 3-4 cardamom pods, seeds removed and crushed
- pinch salt