Accompanying article: Ghee (Clarified Butter)
Makes about 2 cups
It is critical to use unsalted butter to make ghee; and for the most flavorful result, use cultured butter. Organic …
Continue reading Homemade Ghee
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This easy dip is tasty with kebobs, vegetable sticks and chips or as a topping for grain dishes or potatoes.
Continue reading Yogurt Garlic Dip
Makes about ¾ cup. While almond butter can be made from raw nuts, roasting the nuts just prior to making the butter considerably enhances both flavor and … Continue reading Homemade Almond Butter Two foods that antidote mercury stored in our tissues are seaweed and cilantro. They both chelate mercury and safely discharge it from the body. I recommend their frequent use. On … Continue reading Cilantro Pesto The national dish of Bhutan, a tiny Himalayan nation, is possibly the most memorable condiment. You don’t have to be Bhutanese to enjoy their spicy but creamy emadatse (em’a dat’se)… Continue reading Emadatse Chile Recipe Here’s a Lebanese tahini sauce that is a great vegetable dip. You’ll value its flavor and versatility. Thin it and drizzle over steamed broccoli spears or add some chopped herbs … Continue reading Garlicky Tahini Dip
Honey is a preservative and can be flavored with any organic, edible blossom. The blossom imbues the honey with its flavor essence and essential oils. Just … Continue reading Honey-Preserved Blossom Spread
Makes about 1 ½ cups Here’s a gravy that’s as savory and pleasing as my mother’s creamy gravy made from … Continue reading Miso Gravy
Fresh herbs and creamy-white beans make a highly flavored dip. Serve with a selection of raw or lightly steamed vegetables, over pasta or as a dip … Continue reading White Bean and Herb Dip |
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