Guest Blog – Eggless Lemon Curd

Sandra over in the South Pacific sent in this great recipe! People love it!

I discovered this recipe last year when I was living in Australia. Originally it used sugar, I have changed it to honey to make it more healthy and practical for people on the GAPS or SCD diets or for those folks who boycott refined foods. Enjoy!

  • 2 yellow summer squash
  • 2 medium lemons, juice and peel
  • 2 T honey
  • 2 T butter or coconut oil

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Sun-Reduced Cherry Compote

This is a very simple recipe which is a good way to prepare a fresh cherry sauce for a cheesecake! I was preparing my apricot and plum jams in a similar fashion, when I met a lady in the Vancouver farmers market who told me of her cherry sauce recipe, which is basically the same and confirmed my notion that this is a good way to make a jam that keeps as much of the vitamins and other phyto-nutrients in the fruit as intact as possible (for being a cooked item that is). The lady from the market said she usually adds corn-flour in to thicken the juices, but since we are not eating grains at the moment, and corn-flour is not to be trusted these days, I find this method really perfect. I am just sorry I didn’t post this recipe earlier when there were cherries in season.

This is a very simple recipe:

Pit 1 kg fresh dark cherries, drizzle with 3 T raw honey and allow to stand overnight.

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Hiccup Cure in Pidgin


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Looking through a little book by Phillip C.S. Fong written in Pidgin English, Papua New Guinea Igat Gutpela Marasin Tu, I discovered a hiccup cure. Papua New Guinea’s Pidgin is an official language, although simple and based on English, you may find you can understand it if you look at it long enough! Or just read it out loud and suddenly it will start to make sense! One tip is that you generally pronounce ‘e’ as ‘eh’. ‘Save’ for example means to know and the last e is pronounced as ‘eh’. ‘Me no save’ for example means ‘I don’t know’.

Marasin Bilong Hiccup (Medicine for hiccups)

Em is save wokim nek bilong you krai olsem HUK, HUK, HUK, na i wok long mikim yu olsem tasol. Na sapos em ino malolo long mikim yu olsem long tu o tri wik, em iken kilim yu.

(If your throat won’t stop hiccuping for two or three weeks you can die). Side note! My pidgin isn’t that great, so there is probably a better translation possible, but you can get the gist…

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Wild Blackberry Ice Cream

This delicious raw homemade ice cream will astound you with its fragrant flavor. Raw honey and cream, locally farmed free range raw eggs, wild blackberries and soaked and toasted walnuts make this treat utterly sin-free. Pure good good goodness.

Makes 2 quarts

  • 8 raw egg yolks, free range
  • 1 t cardamom
  • 1 1/3 c raw honey
  • 2 c wild blackberries
  • 1 c toasted walnuts, chopped
  • 1 c raw milk
  • 6 c raw cream

Method:
Separate free range eggs. Be sure to use eggs from a trusted source, not industrial farmed eggs to avoid risk of salmonella (see comments below). Place the yolks in a bowl, add cardamom and whisk well to get rid of any lumps. Add raw honey and mix. Add remaining ingredients and place in ice-cream maker. Follow the instructions that come with your ice-cream maker.

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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.

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Raw Honey Vinegar

This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar. 8:1 Water : Honey Eight parts water to one part honey Wild yeast Method: Place in a…

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Minty Raw Honey Sauce

Makes about 1 cup

Use a small pot with a tight fitting lid.

  • Put in 1/2 c of raw honey and warm so that it is very liquid (heat very gently to avoid killing too many enzymes)
  • Stir in as much fresh chopped mint as it can take

Method
If you store whole mint leaves in the freezer, chopping is unnecessary. Crumble the leaves while they are still hard frozen and add to honey.

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