Cooked something super delicious?
Made progress on your goals for eating healthier?
Had a big win?
Or some good news you want to share?
Leave a comment below so we can celebrate together!
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Share Your Success!
This week, I made lime tahini kale salad and spinach feta burgers. Sooooo good.
I’m having that salad for lunch today! Great minds Margaret.
Tried the Beet & Tomato soup tonight. Superb! Didn’t have almond butter so made it even more versatile and easier: Start the food processor or blender with 3-4 oz of blanched slivered almonds and about 1.5 teaspoons of coconut oil (or other bland oil or olive oil). Get that to a powder (may need a couple pauses to scrape or stir, and then add the tomatoes and beets.
love your creative solution JEan
What I’m particularly enjoying about the abundance bowls (in addition to their deliciousness) is that they give me a chance to clean out my refrigerator and not waste food. Today for lunch I had a big salad, and added some farro I cooked earlier in the week, some roasted cashews for protein and the last bits of a balsamic vinaigrette I made last weekend.
ooh i LOVE farro – your bowl sounds delicious Susan!
Hi Jules!
The brother of a close friend asked me recently to help him with his complicated dietary restrictions. He was completely overwhelmed with what he could NOT eat, and I have become his meal planning/prep coach! I’ve been a member for a LONG time, and often used the ebooks and emails for inspiration for family meals.
Now it looks like I could have a big shift in career, consulting with other holistic health providers to support people who need help dealing with diet and health concerns.
I am SO glad I have Stone Soup as my go to treasure trove! I never thought at age 65 I would find myself being cast as a holistic nutritionist – but here I go!
Thank you for your amazing website,ideas and delicious recipes. You change lives! Laurie Molnar
So happy to hear that Laurie!
Sounds like you are totally changing lives as well 🙂
Hey Jules- I made your mashed pesto peas!! They were so yum 😋 even my husband was like what did you do to the peas!! So good 😊 thank you xx
Yay Yay Yay Abbey! So fun
Hi Jules-
We did our first plan B meal the green beans/hamburger pesto and loved it. So I just made it again with a difference from fresh green beans the first time to frozen the second time. We preferred the fresh, but it was enlightening to see that each is possible. I was on the first recording and looking forward to the next one. I can’t seem to find if there is a facebook private group? Or if I am missing the community group somewhere. Thanks, Amy
Yay for the green beans Amy!
I’ve sent an email with the links to setup your details for the Joyful Cooking community – it’s a separate platform called Circle.
trying to find where you taught me to cook a delicious poached egg. (poach an egg?) last night, I tried lemon juice, one of your substitutions for vinegar in the poaching water. I love vinegar but an egg with lemon taste (I haven’t tried rinsing yet) is more appealing? With butter, s&p!
Also, reminds me I understand a little of why you baked a dish in a water bath. I’ll practice! Have you heard the trick of freezing tofu and then defrosting it to release more of the liquid? Or did I hear that from you! That’s usually how I prepare tofu. It squeezes out much more, I crumble, stir-fry and add it to grain or rice/vegs. This also reminds me I don’t have to text harried friends over this lol. (covid lockdowns) Thank you!