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 am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video.
Amounts are variable and according to personal taste. Warning! I like my mustard so pungent it clears out my sinuses with every taste, so you may want to start with less ground mustard and add more tasting it to decide how you like it as you go.
Method: Mix almond flour, zucchini, fat and honey. Add the eggs, salt, cinnamon and baking soda. Mix very well. Add blueberries (or other fruit), but don’t add too many or the muffins will not hold together.
Bake in muffin tins filled 2/3 full for about 20 minutes in a 350 F (180 C) degree oven.
I picked up a bag of shelled hazelnuts and soon found they are very easy to shell using a morter and pestle. After soaking the nut meat overnight I roasted them in a very low oven. The following recipe is what resulted next:
1 1/2 c hazelnuts (ground)
1/2 c almonds (ground)
1 T anise (ground)
3 T butter, softened (or coconut, lard, duck fat)
6 eggs (separated)
1″ slice date paste or 2 handfuls of seeded dates
1/2 c boiling water (approximate)
Method: Boil water and soak the dates in boiling water to soften. Mix the nuts, anise and butter. Add egg yolks to the nut mixture. Mash the dates to a pulp and add to mixture. Mix well. Beat egg whites to stiff peaks (add a pinch of salt). Fold the egg whites into the nut mixture in 2 to 3 stages. Do not over mix. The egg whites will bring air into the mixture to lighten the cake.
Place mixture into a round cake tin that has been buttered and floured. Bake in a 350 degree oven for about 30 minutes or until a toothpick comes out clean.
My copy of Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride arrived last week and over the weekend I had leftover spaghetti squash. On page 149 I found a recipe for egg-free bread/cake/muffins which called for mashed squash. Spaghetti squash is a little watery so it comes out quite dense, but very healthy and tasty.
1c spaghetti squash (cooked)
1c carrots, grated
3T butter (lard, duck/goose fat, coconut oil)
1 1/2 c almonds, ground
1/2 c walnuts, ground
3/4 c date puree or seedless dates (about 2 handfulls)
I recently had a wonderful interaction with a Burmese food lover over a photo I had posted on facebook of the famous Burmese Mont Lin Ma Yar. These delicious street corner snacks are a real treat, I wish I could get them on the corner downtown Vancouver, BC! She kindly translated the recipe for me from her favorite Burmese recipe site and so I am posting it here for future reference:
Now here is a great alternative for cranberry sauce for Thanksgiving, especially if you like the flavors of Asia this is modeled on Sally Fallon’s raisin chutney recipe in Nourishing Traditions.
1 lb (500g) fresh dates (pitted)
1 lb (500g) fresh cranberries
1 t red chili flakes
1/2 head garlic, crushed
2 T coriander seeds
1 T cumin seeds
1 T anise seeds
1 T fenugreek seeds
5 black peppercorns
2 inches ginger, grated
2 t sea salt
1/4 c whey
1/2 c water
Method: Cook cranberries with water until soft. Add dates and mash. Peel and pound ginger and garlic in a morter and pestle. Place the spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.
Mix the date and cranberries with the spices, ginger and garlic, add the salt and whey. Place in jars, pour in enough whey to cover the top of the chutney. Let stand about 2 days in a warm spot in your kitchen. Transfer to fridge and eat within 2 months.
One of my favorite places to get this cake in Yangon is at at little hole-in-the-wall fresh coffee shop on Sule Pagoda Road. In Burmese this cake is called San Win Ma Kin.
1/2 c semolina (substitute cream of wheat)
1/2 c sugar
1 c coconut cream
1 c warm water
3 eggs (beaten)
1/4 t salt
2 T clarified butter (ghee)
2 T raisins
2 T poppy seeds
Method: Toast semolina until golden, mix in sugar and water. Let stand 30 minutes. Beat eggs and add to mixture.
Heat clarified butter in a large pan add semolina mixture and cook stirring constantly until thick. Add the raisins, coconut cream and salt and 1 T poppy seeds, keep stirring for about 5 minutes and the mixture leaves the sides of the pan.
Put into cake pan smooth and brush with butter and sprinkle with remaining poppy seeds. Bake at 180 degrees F for 15 minutes until top is golden. Add caramelized coconut as a topping.
Lacto-fermentation is actually safer than canning for the inexperienced beginner as there is less chance of contamination with unwanted bacteria and asparagus are high in inulin which lactobacilli love to eat.
Method Wash and trim asparagus, if the asparagus is fat and tough, peel the skin. Layer asparagus spears, chili peppers, garlic, peppercorns in a large glass jar (use canning jars with a good seal). Dissolve the salt in the water. Pour the brine over, being sure the asparagus is submerged. Add more water if necessary. Weigh everything down with a plate, stone or a zip-lock bag filled with water. Put in a cool place out of direct sunlight. I usually put a plate or muslin cloth over the top to keep out dust and other unwanted additions.
In a couple days you will see tiny bubbles rising. Skim off any scum that forms on top of the brine. The pickles will be ready in 10-14 days depending on the temperature. The bubbling will stop and the beans will taste sour. Remove the weight skim again, put the lid on and refrigerate or put into a cool cellar for storage.
Our original GAPS blogger, Anna Miller-Rhees sent in this recipe for a basic nut bread that is good for folks on the GAPS and SCD diets. This is a multi-purpose soaked-nut dough recipe, with variations for making delicious:
For a savory option add 2 tsp. finely minced fresh or dried rosemary.
Method Blend very well in food processor. Spread in a well greased pan and bake 20-25 min at 350 degrees F until slightly browned. This dough does not keep long in the fridge, maybe a day or two, but it can be used to make many things.
For pancakes, add 2-3 more eggs and fry in lots of good butter or coconut oil.
For crackers use the basic dough and spread on a well greased pan. Bake at 300 for 45 min, or until browned and crispy.
This recipe is good for the GAPS or SCD diet, or anyone who wants to stay away from gluten and likes a healthy and tasty snack! Also, a food processor is the best kitchen tool ever for making nut recipes, I wouldn’t last a day without it.