Tej, Ethiopian Honey Beer RECIPE

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The authentic flavor of Tej beer made according to a centuries-old process. An Ethiopian friend supervised my making Tej at home. It’s a time-consuming and labor-intensive process. It requires Gesho, a dried leaf used instead of hops (Rhamnus prinoides, a relative of buckthorn).  But it’s as authentic a recipe as ever you’ll find, for  my […]

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Superfoods, are they real or just a marketing ploy?

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Maca, goji berries… what gives? Miriam shows how to buy local superfoods without the cost and fancy wasteful packaging. Colorful, flavorful, wonderful, natural products  crammed with every natural antioxidant, mineral, micro-nutrient, essential fatty acid and protein you can think of. And I can get them for you, too – wholesale. What? These aren’t superfoods? You’re […]

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The Healing Powers of Honey

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Good for a sore throat, your hair and lowering cholesterol, the ancient honeycomb shows it can also improve your complexion. “Eat the crusts, it will make your hair curly!”, “Add some honey to your tea instead of sugar, it will help your throat!” Well after years of eating bread crusts, my hair is somewhere between […]

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RECIPE for Ma’amoul Cookies, a Tender Arabian Pastry Delight

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Ma’moul means “filled” or “stuffed” in Arabic, and these tender, crumbly pastries are stuffed with dates or nuts. Traditionally, they’re made in special wooden molds that imprint the pastry with individual designs – so you know if your ma’amoul is stuffed with walnuts, dates, or pistachios, without having to take a bite. People all over […]

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Sandor “Sandorkraut” Katz’s Wild Fermentation, a Review

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“Social Change is another form of fermentation. Ideas ferment, as they spread and mutate and inspire movements for change,” Sandor Katz.  I sat down to read Sandor Katz’s “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods” to help me along with my recreational pickling and fermenting skills. I was hoping to learn a bit […]

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