Guest Blog – Brisbane’s CBD Farmer’s Market

Sandra from downunder sends in some great photos of the Brisbane farmers market: Every Wednesday from 10 am to 6 pm there is a farmers market in the heart of downtown Brisbane. Local and neighboring farmers (some from up in Cairns) come down to sell their wares. My shopping for the week all came to a total of Aussi $22!…


Kasha with Cream Cheese

1 c buckwheat 2 c milk 8 oz cream cheese 2 eggs 1 c sour cream 2 T butter 1 T bread crumbs salt Method: Heat milk, stir in buckwheat and cook until it thickens. Add cream cheese, eggs and salt. Put in a greased baking dish and sprinkle with bread crumbs. Brush top with sour cream and melted butter.…


Potato and Bacon Muffins

This is a tasty muffin recipe that uses potatoes as the base for people who are gluten free. 4 lg potatoes 2 egg yolks, beaten well 1 med onion, grated (optional) 1/4 c arrowroot 1 t salt ½ t baking powder 3 T melted butter 2 egg whites, stiffly beaten 4-5 pieces of bacon or speck fried crispy, roughly chopped…

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Moist Date Muffins

This recipe is an adaptation of a recipe given to me by Oliver Matzer, an easy-going Austrian Chef who has a beautiful style of food, and is owner of More Than Bread, an boutique catering company in Auckland, New Zealand.

Makes about a dozen.

  • 2 c whole wheat flour
  • 1 1/2 c yogurt
  • 1 c softened butter

Mix these three ingredients together. Cover, and let sit overnight in a warm place.

The next day add:

  • 1 1/2 c pitted dates
  • 1 t baking soda
  • 1/4 c boiling water to cover dates
  • 2 eggs
  • 1 t cinnamon
  • pinch cloves
  • pinch of salt



Chocolate Chip Cookies

I have adapted this old favorite from Sally Fallon’s Raisin Nut Cookies page 532 in Nourishing Traditions. Everyone who has tasted these cookies loves them.

Makes about 2 dozen

  • 1/2 c whole yogurt
  • 1/2 c sweet butter, softened
  • 1/4 t sea salt
  • 3/4 c fresh ground whole wheat or spelt flour
  • 3/4 c oats
  • 1 c unrefined sugar
  • 1/2 t ground cinnamon
  • 1/2 t ground cloves
  • 1/2 t ground ginger
  • 1/2 c dark chocolate chips

Blend yogurt, butter, flour, oats and salt. Place in a bowl, cover and leave at room temperature 12-24 hours.


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