“Americans don’t know who they are, because they only know who they are on a diet of factory food products."
Buy Death by Supermarket
--------------------
--------------------
--------------------
READ EXCERPTS: Death by Supermarket
--------------------
RECIPES
Thursday Recipes Week One
Breakfast: Chorizo with Scrambled Eggs, Avocado, Sour cream and Salsa. 1/2 large grapefruit.
Lunch: Cathy’s Salad. Simple Leek Soup.
Dinner: Crab Cakes with Caper Sauce. Easy Green Salad.
Chorizo with Scrambled Eggs, Avocado, Sour Cream and Salsa
Makes 2 Servings
1/2 pound organically produced chorizo
1 fresh jalapeño pepper, seeded and chopped fine
(wear rubber gloves to prepare fresh chili pepper)
1 cup Monterey Jack cheese
6 eggs, whipped
1 tablespoon butter
1 avocado, peeled and sliced
4 dollops sour cream
readymade (or homemade, recipe below) salsa, optional
In a medium cast iron skillet, over low heat, fry chorizo and jalapeño pepper until meat is browned, about 5 minutes. Add butter to melt and stir in eggs, scrambling with a wooden spoon. Before removing from skillet, add cheese and stir quickly to melt. Divide on plates and serve topped with avocado slices, sour cream and salsa.
Homemade Salsa
4 small tomatoes
½ onion, finely chopped
1 jalapeño pepper finely chopped1 teaspoon salt
½ teaspoon coriander
½ teaspoon oregano
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Fresh parsley, to taste
Dash of crushed red peppers (optional)
½ cup finely chopped green pepper (optional)
Dice tomatoes and mix with all ingredients.
Cathy’s Salad with Jo’s Vinaigrette
Makes 6 Servings
Jo’s Vinaigrette
3/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 minced garlic cloves
1 1/2 teaspoons Dijon mustard
pinch of Sucanant or Rapadura
sea salt and pepper, to taste
In a salad bowl, whisk all ingredients until smooth. Season to taste with salt and pepper. Let sit for 2 to 3 hours. Discarding garlic.
Salad
1 each, red, yellow and orange bell peppers
extra virgin olive oil, to taste
1 minced garlic clove
dark balsamic vinegar, to taste
sea salt and freshly ground black pepper, to taste
10 ounces Chèvre cheese
10 to 15 broccoli florets, blanched
5 just-ripe, deep red tomatoes, chopped
1 very large head romaine lettuce, or 2 bags of ready washed salad greens
4 carrots, sliced into bite size pieces
2 oranges or 1 large grapefruit, peeled, pulp removed and chopped
1 ripe avocado, sliced
4 hardboiled eggs, cut into quarters, optional
Rinse, halve, depulp and julienne peppers, In a large skillet, over medium high heat, heat oil. When oil is hot, add bell peppers and garlic and sauté until softened and tender, about 10 minutes, stirring occasionally. Season with sea salt and pepper. Remove from heat. Add a dash of balsamic and toss gently.
About an hour before serving put the Chèvre cheese into the freezer (which will make it easier to crumble).
Toss all ingredients, except hard-boiled egg, if using. Crumble in the Chèvre cheese. Add Jo’s Vinaigrette to taste, toss gently again and serve on plates topped with hard-boiled egg sections.
Simple Leek Soup
Serve 8 to 10
3 stalks leeks
2 quarts homemade chicken broth (see Minestrone recipe)
1 bunch Italian parsley
sea salt, to taste
freshly ground black pepper, to taste
½ cup sour cream
Cut off tough green leaves and discard. Cut leeks lengthwise and then chop into ½ inch pieces. Fill your kitchen sink and wash leeks of all grit by soaking and swishing. Remove to colander. Cut off stalks from parsley, chop coarsely and add to rinse water, rinsing well.
In a large soup pot, put leeks, parsley and chicken broth. Bring to a boil over medium high heat then reduce to simmer. Cook for about one hour till leeks are very soft. Season with salt and pepper and allow to cool.
When completely cool (or soup will splatter out of the blender), blend soup in batches until completely smooth. Reheat and serve with a dollop of sour cream.
Crab Cakes with Caper Sauce
Makes 6 to 8 Servings
3/4 cup bread crumbs
2 large eggs, beaten
2 pounds lump crabmeat, picked over (or good quality canned)
4 scallions, finely chopped
1 each red and yellow bell peppers, finely chopped
1 fresh jalapeño pepper, seeded and chopped fine
(wear rubber gloves to prepare fresh chili pepper)
1 cup mayonnaise
1/2 cup fresh, cilantro leaves, finely chopped
sea salt and freshly ground black pepper, to taste
1 cup coconut oil
In a large mixing bowl, combine all ingredients except oil. Using your hands (you can keep on your rubber gloves for this) form cakes about 3-inches in diameter.
In a large skillet, over medium-high heat, melt the coconut oil, careful not to let it smoke. Add cakes and cook about 3 to 4 minutes per side. They will be golden brown and crispy. Serve with Caper Sauce.
Easy Green Salad
Makes 2 Servings
Dressing
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
1 bag mixed salad greens
In the bottom of a medium-sized salad bowl, using a fork, whisk all ingredients, except salad greens. Add greens and toss.
Return to menu page
Breakfast: Chorizo with Scrambled Eggs, Avocado, Sour cream and Salsa. 1/2 large grapefruit.
Lunch: Cathy’s Salad. Simple Leek Soup.
Dinner: Crab Cakes with Caper Sauce. Easy Green Salad.
Chorizo with Scrambled Eggs, Avocado, Sour Cream and Salsa
Makes 2 Servings
1/2 pound organically produced chorizo
1 fresh jalapeño pepper, seeded and chopped fine
(wear rubber gloves to prepare fresh chili pepper)
1 cup Monterey Jack cheese
6 eggs, whipped
1 tablespoon butter
1 avocado, peeled and sliced
4 dollops sour cream
readymade (or homemade, recipe below) salsa, optional
In a medium cast iron skillet, over low heat, fry chorizo and jalapeño pepper until meat is browned, about 5 minutes. Add butter to melt and stir in eggs, scrambling with a wooden spoon. Before removing from skillet, add cheese and stir quickly to melt. Divide on plates and serve topped with avocado slices, sour cream and salsa.
Homemade Salsa
4 small tomatoes
½ onion, finely chopped
1 jalapeño pepper finely chopped1 teaspoon salt
½ teaspoon coriander
½ teaspoon oregano
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Fresh parsley, to taste
Dash of crushed red peppers (optional)
½ cup finely chopped green pepper (optional)
Dice tomatoes and mix with all ingredients.
Cathy’s Salad with Jo’s Vinaigrette
Makes 6 Servings
Jo’s Vinaigrette
3/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 minced garlic cloves
1 1/2 teaspoons Dijon mustard
pinch of Sucanant or Rapadura
sea salt and pepper, to taste
In a salad bowl, whisk all ingredients until smooth. Season to taste with salt and pepper. Let sit for 2 to 3 hours. Discarding garlic.
Salad
1 each, red, yellow and orange bell peppers
extra virgin olive oil, to taste
1 minced garlic clove
dark balsamic vinegar, to taste
sea salt and freshly ground black pepper, to taste
10 ounces Chèvre cheese
10 to 15 broccoli florets, blanched
5 just-ripe, deep red tomatoes, chopped
1 very large head romaine lettuce, or 2 bags of ready washed salad greens
4 carrots, sliced into bite size pieces
2 oranges or 1 large grapefruit, peeled, pulp removed and chopped
1 ripe avocado, sliced
4 hardboiled eggs, cut into quarters, optional
Rinse, halve, depulp and julienne peppers, In a large skillet, over medium high heat, heat oil. When oil is hot, add bell peppers and garlic and sauté until softened and tender, about 10 minutes, stirring occasionally. Season with sea salt and pepper. Remove from heat. Add a dash of balsamic and toss gently.
About an hour before serving put the Chèvre cheese into the freezer (which will make it easier to crumble).
Toss all ingredients, except hard-boiled egg, if using. Crumble in the Chèvre cheese. Add Jo’s Vinaigrette to taste, toss gently again and serve on plates topped with hard-boiled egg sections.
Simple Leek Soup
Serve 8 to 10
3 stalks leeks
2 quarts homemade chicken broth (see Minestrone recipe)
1 bunch Italian parsley
sea salt, to taste
freshly ground black pepper, to taste
½ cup sour cream
Cut off tough green leaves and discard. Cut leeks lengthwise and then chop into ½ inch pieces. Fill your kitchen sink and wash leeks of all grit by soaking and swishing. Remove to colander. Cut off stalks from parsley, chop coarsely and add to rinse water, rinsing well.
In a large soup pot, put leeks, parsley and chicken broth. Bring to a boil over medium high heat then reduce to simmer. Cook for about one hour till leeks are very soft. Season with salt and pepper and allow to cool.
When completely cool (or soup will splatter out of the blender), blend soup in batches until completely smooth. Reheat and serve with a dollop of sour cream.
Crab Cakes with Caper Sauce
Makes 6 to 8 Servings
3/4 cup bread crumbs
2 large eggs, beaten
2 pounds lump crabmeat, picked over (or good quality canned)
4 scallions, finely chopped
1 each red and yellow bell peppers, finely chopped
1 fresh jalapeño pepper, seeded and chopped fine
(wear rubber gloves to prepare fresh chili pepper)
1 cup mayonnaise
1/2 cup fresh, cilantro leaves, finely chopped
sea salt and freshly ground black pepper, to taste
1 cup coconut oil
In a large mixing bowl, combine all ingredients except oil. Using your hands (you can keep on your rubber gloves for this) form cakes about 3-inches in diameter.
In a large skillet, over medium-high heat, melt the coconut oil, careful not to let it smoke. Add cakes and cook about 3 to 4 minutes per side. They will be golden brown and crispy. Serve with Caper Sauce.
Easy Green Salad
Makes 2 Servings
Dressing
1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 teaspoon Dijon mustard
1 bag mixed salad greens
In the bottom of a medium-sized salad bowl, using a fork, whisk all ingredients, except salad greens. Add greens and toss.
Return to menu page
