by Sue Rapley | Oct 15, 2026
Sauteed Bok Choy and Mushrooms Ingredients N The Vegetables: 1/2 tablespoon olive oil 1/2 tablespoon coconut oil 1 large bok choy, cut crosswise into 1/2 inch-wide strips (about 7 cups) 4 ounces fresh shiitake or cremini mushrooms, sliced 1-2 garlic cloves, minced }...
by Sue Rapley | Oct 15, 2026
Roasted Brussels Sprouts with Pine Nuts and Dried Cherries Ingredients N The Brussel Sprouts: 2 cups Brussels sprouts ¼ cup dried cherries ¼ cup pine nuts 2 tbsps olive oil Sea salt, to taste ¼ cup grated Parmesan cheese (optional) } Prep Time: 15 Minutes } Cook Time:...
by Sue Rapley | Sep 24, 2026
Roasted Asparagus Soup Ingredients N The Soup: 12 ounces asparagus 1 tablespoon garlic infused olive oil 2 cups chicken stock or vegetable stock 1 avocado peeled and cubed ½ lemon juiced 1 tablespoon ghee or coconut oil sea salt to taste fresh ground pepper to taste }...
by Sue Rapley | Feb 10, 2026
Traditional Bulgarian Salad Ingredients N The Salad: 1 English cucumber 5 tomatoes 3 green onions, sliced ¼ cup chopped fresh parsley ½ cup extra virgin olive oil ¼ cup ume plum vinegar or red wine vinegar’ Sea salt, to taste Black pepper, taste ½ cup crumbled...
by Sue Rapley | Feb 10, 2026
Sweet and Sassy Slaw Ingredients N The Salad: 1⁄2 head green and 1⁄2 head red/purple cabbage 2 oz arame dried seaweed, reconstituted in room temp water for 10 minutes and drained 2 apples – preferably a semi-sweet or sweet variety (unpeeled)1⁄4 cup olive oil N The...
