The potatoes at the Farmer Markets have been looking so fresh and beautiful...I thought a good time to share this recipe from a cooking class I taught several years ago. For the best taste please choose all organic ingredients. Hope you enjoy!
Patricia’s Potato Salad
5 large red potatoes, cooked, cooled and peeled
2 celery sticks, sliced
2 small kosher pickles, diced
1 small cucumber
1/3 C parsley, minced
1 T Dulse sea vegetable flakes
Toss all the above ingredients Read more...
Golden Mushroom Soup
1 yellow onion , diced
2 tablespoons olive oil
3 cups fresh shiitaki or miitakes mushrooms, slice
4 cup vegetable stock or water
2 teaspoons sea salt
1/4 cup parsley, finely chopped
2 teaspoons garlic, crushed
1/2 teaspoon thyme
1 dash black pepper
2 to 3 tablespoons kudzu
3 to 4 tablespoons tamari
Heat oil in a cooking pot and sauté the onions for 3 to 5 minutes. Add Read more...
Scientific research on coconut oil has revealed health benefits that affect your entire body, inside and out.
You’ve heard good things about it and now you have a tub of it sitting in your pantry. So how do you use coconut oil?
1) Cooking at High Heat – Some oils are unsafe to cook with at high temperatures, coconut oil is a great alternative. Check out our Guide to Cooking Oils to find the healthiest cooking oils for whatever meal you are creating.
2) On Toast Instead of Butter – Read more...