Vegetarian specialties from here there and everywhere and any dishes appropriate for vegetarians.

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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Susan Weed Interviews Sally Fallon

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 nutrition make sense, the continuous contradictions that were coming…

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Fenugreek and Quinoa Salad

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 1/2 bunch mint 1/2 lime's juice 1-2T e.v. olive oil…

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A Question for Vegetarians

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?

Rhubarb

In recent years, and especially after reading Stephen Harrod Bruhner’s book The Secret Teaching of Plants, Derrick Jensen’s book, A Language Older Than Words and learning more from other Earth poets and students of Nature who read her book through direct and conscious experience such as Goethe and Thoreau, this distinction has become less and less clear to me. When a plant is eaten it is sacrificing its own body so that we can live, it is the same with an animal.

Currently both plants and animals are being horribly abused, disfigured and treated inhumanely, we think of cows stuffed into factory farms or of lab rats being experimented on to further the development of new drugs but there are also vast green deserts of genetically manipulated soy, and all the other terrible things we do to plants in the name of science and feeding the world. It does make me sad that the poor underdog, plants, have no Vegetation Activists to protect and defend them from these disrespectful and abusive attitudes. But I suppose it is even worse for rocks and minerals that are considered to have absolutely no personality.

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Summer Squash

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
  • pinch salt
  • pinch freshly ground black pepper
  • 1/2 c gouda or edam cheese, grated
  • 2T dijon mustard

Method:
Heat a thick bottomed frying pan with a little oil until smoking hot.

Toss in the chopped yellow squash, add a bit more butter or oil, according to your preference. I like butter.

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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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Honey-Citrus Dressing

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 buckwheat honey for a powerfully nourishing boost.

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Cream Cheese-Honey Icing

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 1/2 c cream cheese lemon juice to taste Method: Blend…

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Moist Date Muffins

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 softened butter

Mix these three ingredients together. Cover, and let sit overnight in a warm place.

The next day add:

  • 1 1/2 c pitted dates
  • 1 t baking soda
  • 1/4 c boiling water to cover dates
  • 2 eggs
  • 1 t cinnamon
  • pinch cloves
  • pinch of salt

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