Archive for the ‘potassium’ Category

It’s Meatless Monday (alright, yesterday)! And I heart ‘shrooms

June 1, 2010

I don’t mean to get all retro ‘90’s on you, but I am really digging Portobello mushrooms lately. To avoid showing my age, I sometimes refer them as crimini mushrooms (that’s what they’re called before they grow up into giant portobellos) or by the English translation of their name – Big hat mushrooms.

Anyhoo, Portobello mushrooms have lots of potassium, niacin and selenium, they are guilt-free eating, and most importantly they can be delish.

As I was perusing one of my favorite Raw Food Detox book (sexy, I know), I found this super easy recipe for Marinated Portobello Mushrooms that is so tasty it made its way into my rotation right away.

Marinated Portobello Mushrooms

Makes about 2 ½ cups

3 portobello mushrooms, stems removed and chopped into cubes

¼ cup balsamic vinegar

3 tablespoons olive oil

3 tablespoons pure maple syrup

Celtic sea salt and freshly ground pepper to taste

Mix all ingredients together and allow them to marinate for as few as 2 hours or as long as 2 days.


Celery Root – I don’t see a down side.

January 12, 2010

I’d like to introduce you to one of my new favorite veggies, celery root. This yummy little number is rich in potassium, vitamin C, K and fiber and, by the by, it’s a great cleansing food.

But if you need more convincing before serving it, it has been said that celery root (aka celeriac) is supposed to have “generative powers”.  (Yep, that means what you think it means.)

Look for celery roots that are medium-large, firm and smooth with taut skin (picture my husband fifteen years ago).  You can eat celery root raw or cooked.  It tastes like a combination of celery and artichoke, really great in soups, stews mashed and in casseroles.

One caveat:  It is a pain in the tuchus to clean.

Try this easy, healthy recipe from the Mayo Clinic:

Braised Celery Root


1 cup vegetable stock or broth

1 celery root (celeriac), about 1 pound, peeled and diced

1/4 cup sour cream

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons fresh thyme leaves


In a large saucepan, bring the stock to a boil over high heat. Stir in the celery root. When the stock returns to a boil, reduce the heat to low. Cover and simmer, stirring occasionally, until the celery root is tender, 10 to 12 minutes.

Using a slotted spoon, transfer to a bowl, cover and keep warm. Raise the heat under the saucepan to high and bring the cooking liquid to a boil. Cook, uncovered, until reduced to 1 tablespoon, about 5 minutes. Remove from the heat and whisk in the sour cream, mustard, salt and pepper. Add the celery root and thyme to the sauce and stir over medium heat until heated through. Transfer to a warmed serving dish and serve immediately.

Nothing says Happy New Year like a hangover

December 31, 2009

A few of my friends – well who am I kidding, most of my friends – are big drinkers. I am not judging, just simply stating the facts. And after last night (you know who you are) you are going to need this. For all of my over-indulgent friends here is something that I hope will help the day after.  By the way, you’re welcome.

Remember when Julia Child told you to save the liver? Her words have never been more true.  My favorite Oriental Medical Practitioner and sister-in-law Candice Nelms, suggests taking milk thistle before a night on the town. Milk Thistle (try saying that 10 times fast) protects your liver by preventing toxins from alcohol entering while helping to remove existing toxins. Take two 70 mg capsules with a meal, before or while drinking.

Or for those of you who had no idea you were going to get blotto the night before, and thus took no thistle, try this smoothie:

1 frozen banana (if you don’t have one in the freezer add ice)

1 cup milk

2 tablespoons honey

Cover your ears before blending or it will sound like a knife thru your head.

The banana helps calm the stomach, and honey, builds up the depleted blood sugar levels. The milk soothes the stomach and re-hydrates your system. Bananas are also rich in electrolytes, magnesium and potassium, which are depleted during drinking.

Here’s to you.  Happy New Year!