November 3rd, 2010 | Breakfast, Condiments, GAPS/SCD, Gluten Free, Recipes, Sauces, Sweets, Vegetarian, curd, frosting, honey, lemon, local, organic, recipe, spread, summer squash, vegan, vegetarian
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!
April 17th, 2010
This is just a quick post because I have just discovered Susan Weed's site Wise Women Weblog and her radio show where she interviews empowering women. Sally Fallon has been one of my heroes ever since I first picked up her cookbook Nourishing Traditions in 2001. Reading her book finally made nutriti ...
September 28th, 2009
This was a lucky discovery. Tasty and amazingly good for you as well. Fenugreek greens can sometimes be found in an Indian food market and are often used in Ayurvedic cooking. Serves 4 1 large avocado 2c quinoa (cooked) 1/2 c green olives stuffed with garlic 1/2 bunch fenugreek greens 1/ ...
August 8th, 2008
I have a question I have always wanted to ask a few vegetarians, and perhaps this is a good place to finally do so... Is there that much difference between an animal and a plant? In recent years, and especially after reading Stephen Harrod Bruhner's book The Secret Teaching of Plants, D ...
September 5th, 2007
Serves 4. This is an excellent dish and unusual, but well worth it. It is especially tasty and nutritious if the summer squash is picked right out of your own garden! 5-6 yellow squash, chopped 2-3 cloves garlic, crushed 1 inch ginger, grated 2 eggs pinch turmeric pinch cardamom ...
June 19th, 2007
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, choppin ...
June 19th, 2007
This is simple, and the flavor different from what might be expected from the two ingredients. Originally from A Book of Honey by Eve Crane. liquid honey juice of orange, lemon or any other citrus fruit Method Whisk together. Adjust amounts according to need and taste. Use raw buckwhe ...
June 19th, 2007
Makes about 1 cup 1/2 c butter 1/3 c honey lemon juice to taste Method: Cream the butter. Gradually beat in the honey. Add the lemon juice slowly and blend until smooth. Brandy-Honey Hard Sauce: Brandy can be added instead of lemon juice. But add it very slowly. Use more th ...
June 19th, 2007
The use of raw honey and homemade cream cheese will make this icing the most health-full topping you could add to your cakes. The raw honey and cultured cream cheese will provide digestive enzymes to assist in digesting the cake's carbohydrates. Makes about 1 cup 1/3 c raw honey, softened ...
June 18th, 2007
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 sof ...
