Smorgasbord Bruncheon

A few weeks ago, one of our many cousins was in town preparing to go on a journey. One of the places he was going was to the Way of St. James, which was written about by Paulo Coelho in The Pilgrimage. We decided to have him and a couple other people over for a special brunch to send him on an enlightening journey. This Smorgasbord Bruncheon was so successful and tasty that I plan on repeating it for the rest of the relatives in town as soon as I get me some more of that amazing wild salmon.

For anyone looking for an entertainment idea, this is a good one that people really enjoy. This bruncheon menu is also GAPS and SCD friendly as well as being completely gluten-free and home-made. Fortunately, since most of it can be prepared before hand, it also makes it a pretty stress-free occasion. Although it is nice to make the pancakes last minute.

(more…)

3 Comments

Memories of Moroccan Sellou

I finally got around to searching for the recipe to this amazing almond and honey energy paste that they eat for breakfast during Ramadan in Morocco. It started niggling at me a few months ago, but the truth was I couldn’t even remember the name of it. I soon found results coming up that were pointing to a treat called Sellou. Soon I was on youtube watching this video by cookingwithalia.com:

Many years ago I lived with a Moroccan family in Rabat. The family had a son and daughter who were around my age. The daughter was wiry, smart and a black belt in taekwondo. The son was refusing to follow the Ramadan fast as he was as skinny as a rake and in the middle of intense exams at his school which are highly competitive. The mother was possessive and passionate, an amazing cook, the father was rarely seen but seemed a very quiet mild-mannered fellow.

Sellou is eaten before the sun rises during Ramadan and is power-packed with energy to get you through a long day of fasting. Each family has their own recipe and whenever I asked for it they would always wave me off, saying that it was so easy just almonds, roasted flour, sesame and honey so I never bothered to write it down. Perhaps this was just their way of keeping their household sellou recipe their own special secret.

(more…)

2 Comments

Mormor’s Kaukswe

Burmese Chicken Noodle Soup

Chicken Kaukswe is one of the most famous of Myanmar’s wonderful breakfasts, Mohingha is the most famous and is made with fish and banana trunks.

Breakfast is a very special time in Myanmar, there are so many tasty things to choose from, but you have to get up early or you will miss your chance.

This is my grandmother’s recipe for Chicken Kaukswe which is a favorite Burmese breakfast, but can also be eaten at other times of the day. Burmese Chicken Noodle Soup.

Serves 6-8

  • 5 medium onions, sliced
  • 2 inch piece young ginger
  • 4 cloves garlic
  • 1 chicken
  • 2 qts water
  • 2 t turmeric
  • 1/4 c olive oil
  • chili powder
  • 4 T split pea flour (can substitute cornstarch)
  • 1 coconut (3 c. liquid extracted)
  • 1 lb egg noodles

(more…)

1 Comment

Eating In Kalaw

Pickled Tea

Kalaw, a cool, former British hill-station in Shan State, Myanmar, rises 6,000 feet above sea level and is famous for its flowers and farmlands. It is now a gateway to a variety of interesting treks. A three day trek will take you through the mountains to mystical Inle Lake, through the villages of the Pa-O and Palaung hill-tribes, staying at monasteries along the way.

For me personally, I just like to hang around Kalaw. It has such a peaceful air about it. The air is thinner and less humid because of the high elevation. The people themselves calmly go about their business, stopping to chat as they meander down roads with cute pony carts tripping by.

The market is vibrant and filled with all kinds of interesting happenings. In one corner, ladies sort some of Myanmar’s famous pickled tea into piles of various qualities. Dried venison can be found at small stands. Further into the market is the food-stall area.

(more…)

1 Comment

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

(more…)

2 Comments

Banana and Tahini Smoothie

This is a great way to start your day. It is quick, nourishing and delectable. Most importantly is has a lot of easily absorbed calcium and potassium.

Serves 2-3

  • 1 banana, the riper the sweeter
  • 1 T tahini, or you can use freshly ground toasted sesame seeds
  • 2 T almond butter
  • 1 t vanilla essence
  • 1 T honey (or you can use a sweet apple)
  • ½ c herbal iced tea (or water)
  • 1 c yogurt or keffir or both
  • 1 t cinnamon, ground

Method:
Blend ingredients together. It is also nice to add ice at the end to make it into more of a thicker colder smoothie.

(more…)

5 Comments