I was looking through some old posts and suddenly came across this old draft that for some reason I never published. I don’t know why–sorry about that! I recently spent the week on a biodynamic craniosacral therapy course that was held in downtown Vancouver. I don’t often spend much time down there, but I decided to try out some of the restaurant and cafe’s in the area, figuring I could eat soup and that shouldn’t be so bad. I have been on the GAPS diet for a year now so my digestive tract is in much better condition than it has been in years, but it still needs to be treated gently. Unfortunately I forgot about the microwave. In many of these cafe’s they would instantly zap your wonderful food in a microwave without a second thought for what they were doing. I also forgot that many places don’t make their own stocks, but simply use MSG based imitation bouillon powders. Needless to say, I wasn’t feeling too good by the end of the week!
Maple syrup and rosewater add a new dimension to kefir, which is a very affordable, easy, practical and tasty method to ensure you get your daily dose of probiotics to keep your intestinal garden (and as a result your immune system and practically everything else including emotions) in prime con ...
This recipe was found in an old out of print community recipe collection. Very delicious and creamy, it is a variation on creme brulee and was served at the Hotel St. Regis in New York by Chef Paul Moreau. Serves 4-6 4 c milk
1 t vanilla extract
½ c semolina
3 egg yolks
½ c sugar
 ...
1 pound beets
honey
1 inch ginger root
almonds or hazelnuts, sliced Method:
Wash, peel and cut beets into ½ inch slices. Cook and drain.
Add one cup of honey for each cup of beets and cook until thick. Flavor with ginger root and serve cold with nuts. ...
A very simple light and fluffy dish. 1 c home-made apple sauce
2 egg whites
1/4 c honey Method:
Add honey to apple sauce, or if it is sweet enough leave it out. Beat egg whites until stiff and dry. Fold into apple sauce. Put mixture in buttered baking dish (I like to use teacups) ...
Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
Serves 4-6 1 pound cottage cheese or quark
1 T lemon juice
2 T sour cream
2 eggs, well beaten
½ t grated lemon rind
3 T almond flour Method:
C ...
3 c dried prunes
1 c pearl barley
1 c raisins
2 sticks cinnamon
brown sugar
cornstarch or arrowroot
1 t cut lemon peel
1 ½ T lemon juice Method:
Cover prunes with cold water and let stand overnight. Wash pearl barley, cover with cold water and stand overnight. Add raisins to ...
Green Shchi a summer soup in Russia, packed full of vitamins and nutrients. 1 pound sorrel
1 ½ T butter
1 pound spinach
6 c stock
1 T flour
½ c sour cream
salt and pepper Method:
Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander. ...
Smetana Sauce (sour cream) ½ c sour cream (smetana)
2 T butter
1 T flour
½ c beef or veg stock
salt Method:
Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes. Sauce may be served with meats, vegetables ...
8 oz cream cheese
2 eggs
sour cream
1c flour
butter
1 t salt Method:
Mix cream cheese with a tablespoon of butter. Add flour, beaten eggs and ½ t of salt. Combine all ingredients until smooth and put mixture on a floured board. Form into a flat strip about an inch thick. Cut into ...
I was looking through some old posts and suddenly came across this old draft that for some reason I never published. I don’t know why–sorry about that! I recently spent the week on a biodynamic craniosacral therapy course that was held in downtown Vancouver. I don’t often spend much time down there, but I decided to try out some of the restaurant and cafe’s in the area, figuring I could eat soup and that shouldn’t be so bad. I have been on the GAPS diet for a year now so my digestive tract is in much better condition than it has been in years, but it still needs to be treated gently. Unfortunately I forgot about the microwave. In many of these cafe’s they would instantly zap your wonderful food in a microwave without a second thought for what they were doing. I also forgot that many places don’t make their own stocks, but simply use MSG based imitation bouillon powders. Needless to say, I wasn’t feeling too good by the end of the week!
