I have had a lot of inquiries of late for personal care items that are sulfite free, so I am starting my collection of recipes for your body. This scrub is so easy, and your skin will feel like heaven.
- Coarse Sea Salt
- Olive Oil
- Lavender Essential Oil (or really whatever oil you like)
OK – so I am sure the first thing you noticed is that there are no amounts in this recipe. That is for a very good reason – the actual amounts don’t much matter. It really depends on the size of your jar. Fill your wide mouthed jar of choice almost to the top with the coarse salt. Pour the oil slowly in until it soaks through the salt and creates a small oil layer on top of the salt. Add the essential oils until you are happy. Stir. Yep, that is it. When you use the scrub, be sure not to wash, but just rinse when you are done. That way the oil will moisturize your hands and not wash off.
OK – so I just stumbled across sorrel at the farmer’s market and had no idea what to do with it, so I punted. Ok, that is a lie, I bought lamb’s quarter the same day, got them confused and followed a recipe of a friend for the wrong green – with AMAZING results. This green is like the most delicate spinach EVA with an amazing infusion of lemon. If you can find this, try it. Please. (BTW – you can also use these greens raw in a salad and it is awesome as well).
- 2 bunches sorrel
- 2 Tablespoons olive oil
- salt to taste
Heat olive oil and salt over a medium low heat in a heavy bottomed low wide pan. Stem sorrel. (In order to stem, you fold the leaves together so the part of the stem that protrudes slightly is exposed. You then take the stem in the other hand and pull up to remove the stem from the leaves. If that is not clear, email me and I will explain it in more detail!). Discard stems. Put leaves in heated oil. Cover and let heat for 30 – 60 seconds. remove cover and turn greens. Unlike most greens, sorrel will not turn a brighter green when cooked to perfection. Sorrel turns a dark color almost immediately – at which time you know it is done. Sauteing it only takes a minute or two. Pull it from the heat. Enjoy. It will be the consistency of spinach in spinach/feta pie – a little softer than most sauteed greens, but the flavor is so delicate and wonderful, you won’t care. I hope you find this green – it is glorious!
I know that exotic foods are not typically on lists of foods with sulfites, so it is always a gamble when I try something a little unusual – but these were definitely worth the risk! I had no reaction at all – and they are so simple and delicious! They are in season for me now and I am haunting the farmers market looking for them!
- Squash blossoms (My rule is – make as much as you can get your hands on!)
- Olive oil (I would say about a tablespoon for every 10 or so blossoms) I am also going to try this with an oil that has a higher smoke point than olive oil – safflower perhaps?)
- Sea salt (to taste – you know I can’t tell you how much, I always want more salt than you!)
Warm the oil on a medium high heat in a frying pan. Add salt. When pan is hot, add blossoms. Keep the blossoms moving constantly in the pan. Cook until blossoms are wilted and just starting to caramelize (you will know when they start to slightly brown).
OK – this is bubbling on the stove as I write and even not yet fully cooked it is fabulous (yes, I tasted….)!
- 4 cups chicken stock (the recipe for stock on this site is called bone broth)
- 2 cans (15 oz ea) chickpeas (I have phased out canned food, but I had two cans of chickpeas left and used them up – I will try this again soon with dried chickpeas and let you know how it turns out!)
- Juice of one lemon
- 2 Tablespoons extra virgin olive oil
- 4 Tablespoons tahini paste
- 4 Teaspoons cumin
- 3 teaspoons turmeric
- 4 Tablespoons lovage
- salt to taste
Combine half of all ingredients in a blender. Blend until smooth. Pour into a large pot. Combine remaining ingredients, blend until smooth and pour into pot. Bring soup to a simmer , over a medium low heat. Cook, stirring occasionally for 15 – 20 minutes. Serve with cilantro as a garnish.
I love this and use the Basic Bone Broth made with chicken bones as the base. There is a lot you can do with the recipe – I toss in lots of different veggies or meat once I get it going!
- 18 oz chicken stock
- 1 Tablespoon organic toasted sesame oil (I like the flavor of Eden brand the best – but use whatever you like)
- 1/4 teaspoon organic crushed red pepper
- 1/8 teaspoon organic cayenne
- 1/2 teaspoon organic lovage, ground well
- 1/2 cup cooked rice noodles
- 1/4 teaspoon turmeric
- 1/2 teaspoon finely ground sea salt
- dash of ground grains of paradise (I get mine at whole foods, but if you can’t find it a little ground pepper can substitute)
Combine all ingredients except noodles in a small saucepan. bring to a simmer and cook for 10 minutes. Turn off heat. put noodles in a bowl and pour hot soup over noodles. Let sit for one minute. Serve.
So at this point – you could just dive in and eat it – I most often have it this way. However – you can also get creative. Have a little cooked chicken breast in the fridge? Toss it in there. Some leftover sauteed greens? Yum! Other lightly sauteed veggies? Go for it! If you like more heat, add a bit more crushed pepper – the basic recipe is pretty forgiving. Now, these are fairly small, appetizer sized servings – if you are going to make this your entree, you may want to double it. Or you might be dainty, I don’t know.
Fall is settling in as I am writing this and I needed a little comfort food. This ended up being almost stew like, but as rich as a cream soup.
- 3 celery ribs, cut into 1/4-inch pieces
- 10 tablespoons butter
- 10 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon pepper (I used a combo of white and green peppercorns – and don’t forget to grind them yourself!)
- 1/2 teaspoon Lovage
- 1/2 teaspoon each dried thyme, savory and parsley flakes (I actually had fresh parsley on hand and used about 1/4 cup)
- 2-1/2 cups milk
- 4 cups cubed cooked turkey
- 5 medium carrots, cut into 1/4-inch pieces
- 2 to 4 cups turkey or chicken broth
- 10 ounces frozen peas
- 10 ounces frozen corn
- In a large kettle, saute celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes.
- Add peas and corn; cover and simmer for 15 minutes or until vegetables are tender
With the holidays coming, I know what I am doing with my turkey leftovers……
OK – I am not 100% sure this qualifies as a chutney, but it is a delicious topping for chicken or fish served warm – and spectacular as a leftover – cold on vanilla ice cream or with yogurt for breakfast! I know the spices are slightly unusual, but this recipe is one you will make over and over, so go ahead and invest in these herbs!
- 2 semi ripe mangoes
- 1 large lemon
- agave syrup to taste
- 1 teaspoon sweet curry
- 1 teaspoon sarsparilla
Cube mango and put in small pot. Add all other ingredients and heat on low for 15 – 20 minutes. Stir occasionally, cooking until mango is soft.
These cranberries are probably not for kids, but if you like ginger, you will LOVE them:
- 16 – 20 ounces fresh cranberries (ok, I have used frozen without a problem, but fresh is sooo much better)
- 2 cups sugar
- 1 1/2 cups fresh orange juice
- 1//2 T orange zest (I have skipped this, but it is better if you go to the effort….)
- 2 – 3 Tablespoons finely minced fresh ginger (truth be told I sometimes use more, but I am crazy for ginger, go at your own pace)
Combine ingredients in a saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Taste to determine if ginger is adequate. Add more to taste. Cook 15 minutes more until berries are soft and falling apart. Toward the end of cooking skim and discard the foam that rises to the top. Cool. Refrigerate covered. Serve hot or cold (I prefer hot, but they are delicious both ways). I use the leftovers both with turkey leftovers or in yogurt for breakfast. These will keep in the refrigerator for up to two months, longer if frozen.
This dip can be used on top of sliced cucumbers, as a salad dressing, or on a cold sandwich. If you don’t use it immediately, you will need to stir it before use.
- 3/4 oz fresh dill, finely chopped
- 1/2 cup plain yogurt (I find regular works better than Greek for this recipe)
- Juice of one lemon
- 2 T honey
- pinch of cayenne pepper
- salt to taste
In a bowl, add all ingredients and mix well. Serve on salad, chopped cucumber or as a dip.
I hate to say it, but if you are making this one for non sulfite sensitive friends a little chopped green onion will make them very happy…..
- Seeds from one pomegranate
- 2 cups non fat organic yogurt
- 1/4 cup chopped cilantro
combine all ingredients. Chill for at least 1 hour. Serve with corn chips.
Quick tutorial on pomegranates:
The way to get the seeds without destroying them is this:
Cut off the top part of the pomegranate that has the stem with the hairy seeds in it. Score around the pomegranate. Slowly separate the fruit and gently flick the seeds off with the side of your thumb. If you get them off effectively, the yogurt will stay white. If not – you will have a lovely pink dip!