Local Apple Relish

This year, while searching through various old cookbooks for pecan pie recipes I came across a lovely fresh apple relish (Apple Kitchen Cook Book by Demetria Taylor), which I just had to try. It was fantastic! Especially tasty with fresh, local apples, it works particularly well as a relish with turkey, and really helps to digest a big meal as it has homemade dill pickles as well as probiotic mustard and a touch of homemade mayonnaise. This is my version…I should have posted it before Thanksgiving! Keep it in mind for your Christmas dinner.

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Grape Kombucha Soda

This is a very simple technique that makes an extra tasty batch of kombucha. By adding fruit juice after the ten day fermentation period you get a fizzier drink, which means there is more alcohol. This drink is very much like a grape soda, but good for you! I have been making kombucha lately with honey, and I have found…

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Six Months on the Gut and Psychology Syndrome Diet

We began the GAPS diet (or enhanced Specific Carbohydrate Diet) in February, so we have now been on it for more than six months. The difference is remarkable. I have sent in for another hair analysis so I can compare the result with the test I did last November. All of our conditions have not completely disappeared. We have had to do a fair amount of travelling earlier this year and it has been difficult to maintain full control over everything that goes into our mouth on those occasions, but on the whole we have done very well.

The hardest thing about this diet is that it makes it very difficult to socialize. We can’t really go out to eat, go over to peoples houses to eat or even out for a couple drinks. We have started to drink Bloody Mary’s on occasion, as they seem to be relatively harmless. Beer or wine or anything sweetened just does us in. Going out to restaurants is a real pain too as you can never really be sure what is in a dressing or soup or whatnot unless you really know the place you are eating at is dedicated to real food. It was surprisingly easy in LA to go out to eat, and I think the gluten-free fad has really taken off all of a sudden, so I think it will get easier as well, perhaps grain-free will catch on by default!

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Examples of Bad Food

This last weekend I discovered some disgusting brown turd looking stuff on my towels in the shelf by the bathroom. Looking at the shelf above I found an old can of corned beef someone had ‘donated’ to us when we first moved to Vancouver and could barely pay rent. I guess the seal had broken a bit and the juices were ooozing out everywhere. Yuck! These days we don’t often get to see bad food as the food industry has gotten everything wrapped up so tight in plastic and irradiation to death to try to convince us it is somehow better. But I have been documenting some bad food for a few years now and it is time for me to share my photos.

If you ever get a can that is swollen like this can of tomato paste I discovered in the pantry of the British Ambassador to Myanmar — throw it away instantly. This is most likely caused by botulism which is very deadly and likes to grow in anaerobic conditions.

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Win a Free Brew Now Kombucha Kit! (twitter contest)

Hannah Crum (otherwise known as LA's Kombucha Mamma) on the occassion of the wonderful article she wrote for helladelicious - Kombucha Recall Madness - The Real Story - has generously offered to provide the Star Prize (a Brew Now Kombucha Kit valued at $35) for our first ever Twitter contest - And YOU could Win! All you have to do…

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Aromatic Raisin Chutney

This recipe has developed over the years from Sally Fallon’s recipe for raisin chutney in her wonderful cookbook Nourishing Traditions.

  • 3 c organic raisins
  • 1 t red chili flakes
  • 1/2 head garlic, crushed
  • 2 T coriander seeds
  • 1 T cumin seeds
  • 4-5 cloves
  • 1 T fenugreek seeds
  • 2-3 cardamom pods (remove shell)
  • 1 T black mustard seeds
  • 1 T black peppercorns
  • 1 t ground turmeric
  • 2 inches ginger, grated
  • 2 t Himalayan salt (sea salt)
  • 1/4 c whey
  • 1/2 c non-chlorinated water

Method:
Soak raisins in warm water for at least an hour. Peel and pound ginger and garlic in a mortar and pestle. Place the whole spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.

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