5 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-lo...

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MY LATEST BESTSELLING BOOK:

https://www.amazon.com/dp/1570674086?...

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If you have any questions you can contact Peggy at [email protected]

FROM PEGGY KARP:

I've had over 50 years experience cooking healthy food. I turn 80 in September. I started out in the '60s with macrobiotics. Most recently I've been eating a greens-centered vegan diet with some occasional salmon. A few years ago I designed a 6-week cooking course to help people change their relationship to food. The class is for anyone interested in better health, weight loss, or creative cookery and can help people develop a positive relationship to food. Topics include basic cooking techniques and how to apply them creatively, stocking a healthy kitchen, recipe modification, meal planning, modifying sugar cravings, and mind-body connections, among others.

I developed the course just before Covid came along and haven't yet taught it. Meanwhile I am delighted at the opportunity to talk about it on your show!

I would also like to spend a few minutes talking about Marshall Rosenberg's theory of non-violent communication, which he describes in a book by the same name. I've been studying and using his techniques with my friends and family for several years and can say without exaggeration that they've been transformative for my relationships.

RECIPES:

Veggie-mushroom puree

One pound maitake and shiitake mushrooms (about half each, or you can do all shiitake if maitake is not available. Could also substitute other mushrooms, but the medicinal qualities may not be as strong).

Around 10 ounces each celery, carrots, and onions

Toasted pumpkin seeds

In quart glass jar, soak 8 oz seeds for 6-8 hours in salt water solution: ½ tsp salt to about 2 ½ cups water. Drain, store uncovered in frig overnight. Sprinkle lightly with 1/16th tsp salt (optional). Line cookie sheet with parchment paper. Spread seeds evenly on sheet. Dry in warm oven, set just high enough so oven stays on, until seeds have a little crunch and smell toasty—around 2 hours.

2 ounces ginger, thinly sliced

2-3 inches turmeric root, thinly sliced

2 quarts water

The exact amounts are not important.

Slice shiitake stems lengthwise, coarsely chop. Put water in stock pot and add mushroom stems. Turn onto medium heat. While water is heating, chop celery and onions, peel and slice carrots, and add to pot with ginger. Slice shiitake tops, add to pot. Bring to a boil, reduce to gentle simmer. Add turmeric. Slice maitakes, add to pot. Simmer gently for 10 more minutes. Cover, remove from heat, let sit at least 10 minutes. Puree with stick blender.

Pour into wide-mouth pint jars, leaving at least ½ inch head room, and refrigerate or freeze. Will keep in fridge at least 2-3 days.

Serving size: 1 cup. Makes around 14-16 servings

Serving suggestion: dice 3 oz tofu into puree, reheat gently. In serving bowl, mash 1 tsp or so mellow white miso* with a little of the puree. Add the puree/tofu mixture and stir to distribute miso. Serve with generous amounts of chopped cilantro and basil, if available, juice of half a large lemon, and some dulse.

*I use Miso Master Organic brand.