Making the Perfect Cajun Gumbo

The perfect Cajun gumbo is not exactly a soup…not exactly a stew…but an ultimately thick and hearty dish consisting of the Cajun Holy Trinity…celery, bell peppers and onions…and perhaps one or several varieties of meat and seafood—such as andouille sausage, shrimp, and crab….and, what I think is the best part, the okra. The perfect Cajun gumboContinue reading “Making the Perfect Cajun Gumbo”

Meat and Taters Around the World—France

Okay…I’ll admith…I have been on another of my tangents away from the main purpose of this blog—crawling my way up the Raw Foods Pyramid bit by bit—to taslking about such forbidden topics as deep frying and beef stew… But potatoes are a vegetable, and vegetables are a major element of the Raw Foods Pyramid… AndContinue reading “Meat and Taters Around the World—France”

Veggie Tells—Using Vegetables in Soups

There are many ingredients that could be added to your “stone soup” to make a meal fit for a king…or a diabetic husband. These could include… Aromatic vegetables such as onions, celery and mushrooms…to  add rich flavor Chiles…to give your soup a little “kick” Citrus peels and juice…to brighten and lift flavor Fats such as butterContinue reading “Veggie Tells—Using Vegetables in Soups”