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Sharing a song and a potluck

First, a warm welcome to Ruth Flemming, who is joining our email circle! Ruth lives here in Portland and came to our Summer Potluck last weekend. I'll tell you more about the potluck soon.

This week's new recipe is for Sloppy Joes, a vegan version of a classic dish usually made with hamburger. John in Texas made up the recipe and included a colorful photo---thanks, John! Sloppy Joes

New people and a summer potluck

Our circle is growing! Anne Marie Scott is joining us from Dublin, Ireland, Ria van Roekel from Oudewater, Netherlands, and Sally Williams here in Portland. Sally let me know she and her husband John "became 'nutritarians' fairly recently (as of last November). Seems easier once one is retired and has time for delving in to new cooking realms. John and I plan and cook our meals as a team, which makes the learning process most enjoyable. Campbell, Esselstyn, Fuhrman, MacDougal, and Sroufe are among our favorite authors.

A few things

Three new recipes popped up on our website recently, posted by Peggy here in Portland --- a broccoli salad, a kale-sweet potato-mango salad, and an appetizer called Caponata. You can find all three below under Newest Recipes: http://mindfulcooking.org/ Many thanks, Peggy!

Our growing circle

Our circle is growing --- we are welcoming three new cooks this time: Devin B lives in North Vancouver, Canada. Jewel N is a quilter with her own quilt shop in Bend, Oregon. She found us while searching for a recipe for a dish she enjoyed at Deer Park Monastery involving seitan and pineapples. Does anyone happen to know that recipe? Catherine D in Sarasota, Florida tried a recipe from our site --- Tahini Rotini---- and told me "It sure was delicious.

What shall we do with pesto?

We have a new member joining our email circle --- Joann Barber in Georgetown, Indiana--- a new state for us. Welcome, Joann! There are 157 of us now in 24 states and 14 countries.....amazing.

I don't have a new recipe this week so I am sending you two from our website that are my mind. My raised bed is bursting with basil so I'm about to make a big batch of pesto:
Basil Pesto

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