Hibiscus Cooler

 I want to try this.  I'm going to mix everything in a bowl before pouring it into the silicone molds.  I'll probably try it without the lemon the first time and see how it goes.

Brew hibiscus tea with loose organic hibiscus

Take a few blackberries and smash them with the back of a fork.  (I would strain out the seeds.)

Add the hibiscus tea to large silicone ice cube molds

Add some honey to the molds.

Squeeze some fresh lemon juice in each mold, if tolerated.

Place in the freezer.

When the cubes are frozen, drop one into a glass or jar of water.  Salt the rim and enjoy.  

From the Long Covid Dietician on Instagram (5/26/26)

Baked Sweet Potato Slices *****

1 large sweet potato, peeled and sliced in 1/2" thick slices

Sea salt


Preheat oven to 350 degrees.

Cover a stoneware baking sheet (I use the Pampered Chef Large Bar Pan) with parchment paper or a silicone mat. Place sweet potato slices on baking sheet and sprinkle with sea salt.

Bake for 10 minutes at 350 degrees. Turn, sprinkle with sea salt, and bake for 10 minutes more.

Increase oven temperature to 400 degrees and bake for 10 minutes more. Turn, and bake for an additional 10 minutes.

The sweet potato slices will be slightly crisp on the outside, and smooth and creamy on the inside.



Adapted from the edible perspective

How to Clean a Wooden Cutting Board

 

How to Clean a Wooden Cutting Board

1. Using a paper towel, wipe any food, grease, oils, etc. off of the board

2. Spray the board with white vinegar

3. Sprinkle kosher salt over the vinegar

4. Cut a lemon in half and use it to work the vinegar and salt into the board

5. Wipe the board with a clean cotton kitchen towel

6. Condition with wood conditioner

From JohnnyDrinks on Instagram

Chicken and Red Lentil Soup

 

New York Times Top 50 Recipes of 2025 | Chicken and Red Lentil Soup by @nytcooking @andybaraghani

Ingredients

- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 lb boneless, skinless chicken thighs
- 1½ cups red lentils, rinsed
- 1 tsp ground turmeric
- Salt & black pepper
- 1 cup mixed herbs (parsley, dill, mint)
- 1 cup plain full-fat yogurt (regular or Greek)
- 2 tbsp lemon juice

Steps:

Heat oil in a large pot and cook the onions until deeply caramelized, then add the garlic and soften it. Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything. Pour in 8 cups of water, bring to a boil, then simmer until the lentils break down and the chicken is cooked. Shred the chicken, return it to the pot, and stir in the herbs, seasoning to taste. Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt), then serve the soup topped with a spoonful of the lemony yogurt

Foodiligence on Instagram

Broccoli-Quinoa Soup With Turmeric and Ginger

 

New York Times Top 50 Recipes of 2025 | Broccoli-Quinoa Soup With Turmeric and Ginger by @nytcooking @hettymckinnon

Ingredients:

- Extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2-inch piece fresh ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 cup white quinoa
- 1½ tsp ground turmeric
- Salt 
- 4 to 5 cups vegetable stock
- 1 head broccoli
- 14-ounce coconut milk
- Handful of cilantro, for serving
- Chile oil, for serving

Heat a large pot or Dutch oven over medium and cook the onion in olive oil until softened, then add the ginger and garlic and cook until fragrant.

 Stir in the quinoa, turmeric, and salt, then add the vegetable stock, bring to a simmer, cover, and cook until the quinoa is tender, about 15 minutes. 

Add the broccoli and coconut milk and simmer until the broccoli is just tender and bright green, thinning with more stock if needed, then season with salt and plenty of pepper and serve topped with cilantro and a drizzle of chile oil.

Foodiligence on Instagram

Fragrant Coconut Chicken and Sweet Potato

 

Fragrant Coconut Chicken and Sweet Potato @nytcooking @thisiskaychun

Ingredients

- 3 Tbsp oil (divided)
- 1 med sweet potato, diced (¼")
- ½ cup scallions + 3 cloves garlic + 1 Tbsp ginger (all minced)
- 1lb ground chicken (dark meat if possible)
- 1 cup full-fat coconut milk
- 4oz baby spinach
- 2 Tbsp lime juice + ¼c cilantro
- Salt to taste

Heat 1Tbsp oil in a skillet over medium; add sweet potato, season with salt, cover, and cook 8 minutes until tender, then set aside. 

Add remaining 2 Tbsp oil, scallions, garlic, and ginger to the pan, sautéing for 30 seconds before adding the chicken to brown (approx. 5 minutes). 

Stir in coconut milk and the cooked sweet potatoes, simmering 2–3 minutes until slightly thickened. Fold in spinach until wilted, remove from heat, and stir in lime juice, cilantro, and final seasonings. 

Serve over rice with extra garnish and hot sauce. 

Foodiligence on Instagram

Eggs and Peas with Onion Cream Sauce *****

1/13/21

 Eggs and Peas with Onion Cream Sauce  

1 medium onion, sliced (about 1/2 cup)

1 cup water

8 oz frozen green peas (about 1 cup)

8 hard-boiled eggs, cooled, shelled, and chopped

1/2 cup plain whole milk yogurt

1/4 cup coconut milk

4 oz cream cheese

1/2 tsp sea salt

Place the sliced onion in a small saucepan with the water, bring to a boil and boil for 5-10 minutes until onion is tender and most of the water has evaporated.  

Meanwhile, place peas in a 2-quart casserole.  

Place hard-boiled eggs over the peas.  

When the onion is tender, place it in a small food processor (with leftover water) and puree.  

In the warm saucepan, add the onion puree, yogurt, coconut milk, and cream cheese.  Whisk over low heat. and simmer gently for a minute or so. and Pour over eggs and peas.  

Bake at 350 degrees for 15 minutes.

Sauce will be somewhat thin but thickens the next day.

Adapted from: http://lowoxalateinfo.com/eggs-and-peas-with-onion-cream-sauce/