It took me a while to figure out the best temperature, amount of oil and dressing as well as the length of time to get the perfect crunch on these babies, but I seem to have basically gotten the hang of it now. As usual my recipes come out a bit differently each time I make them. The latest version, which I am munching on right now, is a bit mustard-y and there isn’t quite enough salt and oil, but they are still crunchy after about 5 days in a jar, so that is a good sign.
They are very quick and simple to make with whatever you have on hand!
Amounts in this recipe are not precise. Every time I make these nuts they come out very differently, which I find lovely, but I know some find annoying. The last batch tasted like buttered popcorn--although I didn't use any butter--just turmeric and some other forgotten spices, in the meantime u ...
Apple sauce! Everyone knows how to make it, I have found a way to do it with minimum processing and I love to add lots of spices to my apple sauce. This is great for Almond Pancakes or for Apple Sauce Souffle. 5 lb organic apples
water to cover the bottom of the pan
vanilla pod
1 inch gi ...
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 ...
The Rakhine people of Western Myanmar love very hot spicy food and make this dip hotter than I can handle it. Therefore, although I say the chili's are optional, it is no longer an Arakanese dip if the chilis are not added! serves 4 5-6 Japanese eggplants
½ small white onion, sliced ver ...
