The Joy of Mindful Cooking

Many mornings I go to my computer and The New York Times Cooking site http://cooking.nytimes.com for one of the dozens of interesting smoothie recipes posted by Martha Rose Shulman. Practically all of them can be adapted easily by using non-dairy milk or substituting agave nectar etc. for honey. Because of a recent freezer-door-left-open disaster, I had 1/2 cup of strawberry juice that had to be used, so I ended up turning Shulman's Pineapple-Basil smoothie (which is also very good) into a Strawberry-Basil smoothie, and I recommend it as a lovely treat in basil season.

Christel found a way to please everybody with one pizza!

Linda brought this healthy dish to our July potluck in Portland, OR.

Sigrid writes: This is my variation of a salad served at a German friend’s house! The proportions of the ingredients are my approximations and can be changed. I like celery root that is not used much here, but you can substitute several sliced-up celery stalks.