Archive | recipes RSS for this section

Let’s Get Cooking: Basic Kale and Basil Pesto

“This variation of traditional pesto adds another taste dimension.  It’s easy to prepare and full of those kale nutrients.  Besides having it with pasta, you can spoon it into soups, spread over a layer of fresh ricotta, toss it with steamed potatoes, over eggs or use it in salad dressings.  Sometimes we add chopped roasted walnuts and finely grated Parmesan cheese.  We spoon any leftovers into an ice cube tray and when frozen hard, we pop them into a zip lock bag for later use,” says Ayu Spicy in “Food Glorious Food” (from The Bali Advertiser, Nov. 2017 p. 16).

Kale-for-Kale-Pesto-600x900

Kale for kale pesto.  Image from: https://pinchofyum.com/5-minute-vegan-kale-pesto

Basic Kale and Basil Pesto (makes about 1 1/2 cups)

Ingredients:

  • 4 cups kale leaves, washed and stems discarded
  • 1/2 cup fresh basil leaves
  • 2 tsp. lemon juice
  • 1 tsp. lemon zest finely grated
  • 1 large clove garlic
  • 1/3 to 1/2 cup extra virgin olive oil
  • salt and pepper to taste
  • 2 shakes of Tabasco or 1/16 tsp. powdered cayenne

Directions:

With the blender or food processor running, throw in the garlic clove until minced.  Stop the blender and add the rest of the ingredients and run the blender until all is chopped.  Stop the blender and scrape the sides down.  Turn it back on and run until you have a smooth sauce.  If it seems too dry, add more olive oil.

Kale-Pesto-Vegan-600x900

Blender with kale and other ingredients.  Image from: <https://pinchofyum.com/5-minute-vegan-kale-pesto

Taste the bright green silky sauce and adjust lemon, salt, pepper, and Tabasco to your liking.  Note: Add 2 Tbl. chopped roasted walnuts and or 2/3 cup grated Parmesan cheese to all or part of the recipe for variation.

Buon Appetito!”

Aloha, Renée

Banner from http://ifoodreal.com/vegan-kale-pesto/

 

Advertisements

Let’s Get Cooking: Shiitaki Mushrooms with Soy Sauce, Garlic and Balsamic Vinegar

“This easy dish has mega flavor.  It keeps for several days, making the mushrooms even tastier.  You can also use a variety of mushrooms or just your everyday white ones.  But I prefer the shiitaki with their strong flavor and chewy texture,” says Ayu Spicy in her column, “Food Glorious Food.”

Dr. Joel Fuhrman, author of such books as Eat to Live and Super Immunity, advocates what he calls a micro-nutrient-rich diet.  To have optimum health, Dr. Fuhrman says we need to eat GMOSBB (more greens, cooked mushrooms, onions, beans, and berries).

content-1

This Shiitaki Mushroom with Soy Sauce, Garlic, and Balsamic Vinegar dish is a tasty and easy way to get your recommended cooked mushrooms.   Serves 2-3.

Ingredients:

  • 1/2 kg. fresh shiitaki mushrooms or other mushrooms
  • 1 Tbl. virgin olive oil
  • 3 Tbl. balsamic vinegar
  • 2 Tbl. soy sauce
  • 3 cloves of garlic, finely chopped
  • 1 tsp. fresh thyme, chopped or 1/2 tsp. dried thyme
  • salt and pepper to taste
  • 1 Tbl. chopped chives for garnish

Directions:

Preheat the oven to 400 degrees F (204 C).

Clean the mushrooms getting all the grit off of them.  Drain and then dry them on paper towels.  Remove the stems and discard if they’re tough.  If not, cut them in half crosswise.  If the mushroom caps are large, halve or quarter them.  You want big pieces of mushroom for this dish.

In a bowl mix the olive oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper.  Beat this with a fork or whisk to make a smooth sauce and then add the mushrooms and toss to coat well.

Choose a glass or ceramic oven dish big enough to hold the mushrooms in one layer.  Spread the mushrooms over the bottom and bake for 10 minutes.  Stir the mushrooms and return to the oven for another 10 minutes.  If the sauce starts to burn, turn the heat down to 350 F (177 C).

Remove the dish from the oven and let stand for at least 10 minutes before serving these beauties.  Allow to come to room temperature before eating.

Enjoy your meal!  From “Food Glorious Food at www.BaliAdvertiser.biz

Aloha & sampai jumpa, Renée

Banner : Photo by Christina Holmes https://www.epicurious.com/recipes/food/views/soy-glazed-shiitake-mushrooms-51140500

Let’s Get Cooking: Coconut Milk

Coconuts are an almost perfect food: highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by  those with lactose intolerance as well as vegans says, https://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk

Given proper care and growing conditions coconuts palms grow rapidly, can produce up to 100 coconuts a year, and live to be 100 years old!  So if you are lucky enough to have access to coconuts – and they are grown in more than 90 countries around the world, one delicious way to use them is to make your own coconut milk.

In the May/June 2017 issue of Maui Nō Ka ‘Oi magazine, “Cuckoo for Coconuts,” Ryan Burden shares his knowledge and passion for coconuts, including this recipe for coconut milk:

Coconut-Information-Ryan-Burden-copy

Ryan Burden, a young man from Hā’iku, Maui, on a mission to get more people to eat coconuts, niu in Hawaiian.

How to make homemade Coconut Milk:

Ingredients

  • One older, shaker coconut [almost fully mature, these coconuts have thick meat and are rich in coconut oil].
  • 1 or 2 rubber or spoonmeat coconuts [younger coconuts with jelly consistency meat]
Coconut-information-Milk-1-copy

You will need coconut meat

STEP 1

Split the coconut in half by tapping firmly around the circumference. Tip: You can use any hard surface, like the back of a machete, a cleaver, even a stone.

Scrape out the meat using a coconut tool or butter knife; cut into 2-inch pieces.

coconut milkINGREDIENTS
STEP 2

Fill a high-powered blender halfway with coconut pieces and top with water. Water from a sweet coconut is best, but you can use plain H20. If you do, add a teaspoon of honey and a pinch of salt.

Tip: Make sure the water is at least 73 degrees; otherwise, the oils won’t emerge.

Blend on high for 30 to 45 seconds. Tip: Coconut meat is tough. Gradually increasing the speed avoids overheating the blender.

STEP 3

Strain through a nutmilk bag or fine cheesecloth. Squeeze out every bit, and put into a jar.

Fill to the very top, leaving no air in the jar to spoil the water. Chill immediately.

After the jar is opened, milk will keep for up to a week in the refrigerator, but is best enjoyed within two days.

For the complete article including how to open a coconut, go to <https://mauimagazine.net/coconuts/

Have fun making – and drinking your homemade coconut milk.

Aloha, Renée

Let’s Get Cooking: Asparagus – Pistachio-Crusted with Feta Vinaigrette (vegan option)

Pistachio-Crusted Asparagus with Feta Vinaigrette

Recipe from Handmade Gatherings: Recipes & Crafts for Seasonal Celebrations & Potluck Parties (Roost Books).

asparagus-chef

Chef Ashley

Every spring, Ashley English, author and homesteader, uses asparagus fresh from her garden in Chandler, North Carolina.  She says, “When I notice that those first, tender, thin green spears have poked their sleepy heads from the soil, that’s my cue that spring has arrived.”  Here’s her favorite asparagus recipe.

Yield: 4-6 servings

2 pounds large asparagus

¼ cup olive oil

1 cup shelled pistachios

1 teaspoon salt

2 tablespoons feta, crumbled (Look below for a vegan “feta” that is tasty – and 100% dairy free)

1 tablespoon parsley, chopped

asparagus-recipe

Vinaigrette

¼ cup olive oil

¼ cup feta, crumbled

2 teaspoons lemon juice

2 teaspoons red wine vinegar

1 tablespoon honey

Several grinds of black pepper

Preheat the oven to 400 degrees F. Rinse the asparagus, and cut about an inch off the stem ends. Pat to dry. Place the asparagus on a dry baking sheet, and cook it for three minutes to dry off any excess moisture. Remove the sheet from the oven and toss the asparagus on the sheet with the olive oil.

Crush the pistachios in a food processor (or under a towel with a kitchen mallet or hammer) for about 1 minute, until finely ground. Transfer the ground nuts to a small mixing bowl. Using a spoon or clean hands, mix the nuts with the salt. Lay the asparagus out evenly across the baking sheet. Sprinkle them with half of the ground pistachio and salt blend. Turn the spears over, then evenly sprinkle them with rest of the ground pistachios.

Cook 10 minutes, then remove from the oven, and carefully plate the spears onto a platter using tongs. Add all of the vinaigrette ingredients to a lidded container or a food processor. Shake or blend until smooth. Drizzle the plated asparagus with the vinaigrette. Top with the chopped parsley and feta. Serve at room temperature.

Seen in Spring 2017 edible ASHEVILLE, p. 42.

** For vegan feta, see this recipe from Nikki at EatingVibrantly.com for instant raw vegan feta: https://www.eatingvibrantly.com/instant-raw-vegan-feta-cheese/

Enjoy.  Happy Spring, Renée

Bali Fruit: Snakeskin (Salak)

Snakeskin fruit or salak is new to me.   “A native fruit from Indonesia and Malaysia, the snakeskin fruit grow in clusters at the base of the palm.   The taste is usually sweet and acidic, like a cross between a crunchy sweet apple and a pineapple, but its texture can vary from very dry and crumbly to moist and crunchy. . .[Here in Bali, the ones I’ve had are moist and crunchy – and delicious.]   This palm grows to 10 feet tall, is very thorny, and produces fruits in large clusters. Plants are self pollinating. Likes filtered sunlight.”

snakeskin2

To peel, start by pinching off the tip.  rr photo

Snakeskin fruit are refreshing  and very popular in SE Asia.

8a825e72e1520cef34422bb960cad6e4

Snakeskin fruit at the base of the palm.

Image and information from: <https://www.pinterest.com/pin/391953973799636953/>.

snakeskin3

Partially peeled snakeskin fruit. rr photo

snakeskin4

The fruit divides into clove-like pieces. rr photo

snakeskin5

snakeskin fruit pit. rr photo

They are delicious on their own, but adding them to a salad gives an added good flavor and crunch.

salakgoji-berriesdates-salad

Snakeskin salad from veganlogy.com

Raw Vegan Energy Salad:

Ingredients:

3 whole Salak [Snakeskin fruit] -Peel, pitted and cut into strips

1 Avocado – Cut into cube

1 tbsp Goji Berries

1 tbsp Pumpkin Seeds

1/2 cup Pineapple cube

3 pcs Medjool Dates – Pitted, cut into strips

3 leaves Iceberg Lettuce [or your favorite lettuce]  – Torn

Dressing:

1/2 pcs Lemon-Squeezed for juice

1/4 tsp Paprika

1/2 tsp Olive Oil

1/2 tsp Ground Cumin

pinch of Natural Sea Salt

Dash Black Pepper

Method:

Prepare all the ingredients in salad bowl,

Just before serving. Pour dressing over salad and lightly toss.

There you go! The super tasty Raw Delightful Salak Salad !

Recipe from http://veganlogy.com/2012/09/10/raw-vegan-energy-salad/

Look for snakeskin fruit.  I think you will love it too.

Salamat Makan,  (Enjoy your meal), Renée

Let’s Get Cooking: Homemade Coconut Butter

Now more aware of the health benefits of coconuts, I’ve been seeing how I can get more of the wonderful power food.  Here’s a simple recipe for homemade coconut butter that you might want to try too.

Meagen, the Vegan Food Addict, says, “Coconut butter, sometimes referred to as creamed coconut, is becoming increasingly popular. With its popularity, however, it can be expensive and often difficult to find. The good news though is that you can still enjoy it…just make your own! If you have access to shredded coconut or coconut flakes, you are in luck.

flakedcoconut

Coconut flakes. – Meagen’s photo

Check out this recipe:

Homemade Coconut Butter
Yields approximately 1 cup

4 cups unsweetened flaked coconut

Place coconut in the bowl of a food processor and process for 5-10 minutes*, or until smooth; stopping occasionally to scrape sides of bowl.

Store coconut butter in an airtight container at room temperature, in the fridge, or freezer. Coconut butter will begin to solidify after resting.

*Processing time may take more or less time depending on food processor”

Meagen has many more tasty recipes including Tikil Gomen, (Ethiopian Cabbage and Potatoes).  Check out her blog.

Coconut Butter and more from Meagen: ttps://veganfoodaddict.wordpress.com

Aloha, Renée

Let’s Get Cooking – Bali: Mango and Chickpea Tabouli

This recipe from Ayu Spicy is loaded with protein and keeps for several days refrigerated – where it just gets better.

Mango & Chickpea Tabouli – Serves 4-6

Ingredients:

coconut-yogurt

Coconut yogurt from Chef Simon Jongenotter

  • 1 tsp. orange zest, grated – just the orange part not the white pith
  • 1 cup cooked rice or quinoa
  • 1 can (439 g, about 16 oz) garbanzo beans (chickpeas), drained
  • 1/4 cup raisins
  • 1 ripe mango cut into 1  1/2 cm x  1  1/2 cm pieces (under 2 inch cubes)
  • 2 Tbl. coriander leaf, chopped
  • 1/4 cup toasted slivered almonds

Directions:

In a medium sized bowl mix the orange and lime juices, the curry powder, yogurt, and the orange zest.  When this is well mixed add the cooked rice or quinoa and stir again.

Now add the garbanzo beans and raisins, mixing well.  Finally add the mango pieces and the chopped coriander leaf and mix gently.

Set the tabouli aside, covered, for at least an hour for the flavors to mix and mature.  When you are ready to eat, turn it onto a serving dish and garnish with the toasted almonds.

This tabouli keeps well in the fridge.  If you plan to have leftovers, don’t sprinkle all the almonds on at once but save some for when it comes ot of the fridge an sprinkle on just before serving.

Enjoy your meal!

“Salamat makan,” Renée

from: “Food Glorious Food” Bali Advertiser, 12-26 Oct. 2016, 45)

Image from: <https://theflexitarian.co.uk/recipe-items/mango-tabbouleh-vegan/

Let’s Get Cooking – Bali: Coconut and Lemongrass Soup

coconutlemongrass

This weekend, the second annual Bali Vegan Festival was held in Ubud.  It was fabulous – with speakers, classes, talks, movies, music, food, and, of course, ideas.

http://www.baliveganfestival.com/

To show you how wonderful – and easy – making healthy vegan food can be, here’s a recipe from the Bali Vegan Festival program.

The raw, vegan soup is a creation of Chef Arif Springs and his team at Taksu, spa and restaurant and a sponsor of the festival.  http://www.taksuspa.com/.

Ingredients

  • 2 tbsp cashew nuts
  • 1 tsp virgin coconut oil
  • 1 cup coconut water
  • 1/2 cup coconut milk
  • 4 stalks lemongrass
  • 1 tsp honey (or if you are vegan, substitute agave nectar, coconut nectar, or maple syrup)
  • Pinch of diced garlic
  • 2 tbsp lime juice
  • Sea salt to taste
  • Zucchini, cucumber and/or coriander for garnish

Directions

  1. Soak cashews in water for two hours.
  2. Cut a thin slice from a clove of garlic and dice finely.
  3. Juice lemongrass (strain out the pulp).
  4. Blend all ingredients until smooth.
  5. Garnish with pealed zucchini, cucumber and/or coriander.  A zucchini flower adds a decorative finish.

Serve at room temperature or refreshingly chilled for a hot day.  Recipe for two.

Enjoy.

Salamat malam, Renée

Let’s Get Cooking – Bali: “Dadar Gulung” – Balinese crepe filled with coconut and palm sugar

 

 

warung-boga-sari-dessert-menu

Warung Boga Sari – dessert menu – rr photo

My Brazilian friend Rosita has requested I post Balinese recipes – especially ones for desserts.  And so, I have been doing research. 🙂

Here is one tasty – not too sweet – dessert that I think she – and you – will like.

Dadar Gulung

Ingredients

    Stuffing

  • 2 cups fresh-grated coconut
  • 10 Tbs. grated Java dark brown sugar (or better for you, *palm sugar)
  • 1 Tbs. granulated sugar
  • 1 3-inch cinnamon stick, broken in half
  • ¼ tsp. salt

*”Palm sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it’s completely natural and unrefined. It’s acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that’s naturally brown in color and naturally rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.” from – Mike Adams, the Health Ranger Editor.  Learn more: http://www.naturalnews.com/028996_palm_sugar_natural_sweetener.html#ixzz4LoXhRcoU

Directions

Stuffing:

Mix the grated coconut, grated Java dark brown sugar and granulated sugar, cinnamon and ½ tsp.salt together.

Fry the mixture in a dry pan over medium/low heat, constantly stirred for approximately 5 minutes, or until the mixture is dry.

Remove the cinnamon stick, and set it aside.

Ingredients

    Pancake

  • 1 cup rice flour
  • ½ cup cornstarch
  • 1¾ cups coconut milk
  • ½ tsp. salt
  • 1 egg, beaten
  • 3 drops green food coloring (optional)
  • Vegetable oil

Directions

Pancake:

Mix the rice flour, cornstarch, coconut milk, ½ tsp. salt, green food coloring and egg into a smooth batter.

Lightly oil an 8-inch frying pan, and pour 3 tablespoon of the batter into the pan. Make sure the pan is equally covered with the batter so it becomes a thin layer pancake [crepe]. Fry for one minute, turn the pancake over and fry for another minute. Remove and set aside.

Place 2 Tbs. of the coconut mixture on the near edge of the pancake. Fold over once, then tuck in the left and the right sides and fold over once more. Press gently to distribute the filling evenly.

Serve at room temperature. Makes 10-12 servings.

Recipe from: http://www.asian-recipe.com/indonesia/indonesian-desserts.html#dadar

balinese-crepe-dessert

At Warung Boga Sari, the crepe are served with fresh fruit -rr photo

They are simple to make – and very tasty.

Enjoy, “Salamat malan,” Renée

P.S. Let me know what you think.

Let’s Get Cooking – Bali: Mushroom Filled Tempeh-Potato Patties with Lemon Aïoli

As a great appetizer or a vegetarian main dish, these patties are high in protein – and tasty.  Plus you can vary the taste by your choice of mushroom. And you can choose just to make the mushroom sauce and lemon aïoli if you have prepared veggie patties.

Makes: 30 small patties or 8 big ones.

Ingredients:

  • 1 recipe of Tempe Potato Patties uncooked (http://baliadvertiser.biz/potato/) – see below or  buy prepared tempeh patties from you local health food market
  • 1/2 cup chopped fresh dill

Ingredients for the mushroom filling:

  • 1 Tbl. olive oil
  • 2 cloves garlic, finely chopped
  • 4 shallots, thinly sliced
  • 100 g. (3/4 cup) fresh shitake mushrooms, cleaned and chopped
  • 200 g  ( 1  1/2 cups)fresh portobello mushrooms, cleaned and chopped
  • 1 Tbl. crumbled dried thyme leaves
  • 1 tsp. lemon juice
  • salt and pepper – to taste

Ingredients for the Lemon Aïoli

  • 4 hard-cooked egg yolks, save the whites for another use
  • 3 Tbl lemon or lime juice
  • 1/4 tsp. sugar
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. sea salt
  • 2 pinches of ground cayenne
  • 2 tsp. Dijon mustard
  • 1 tsp. lemon zest, finely grated
  • 1 small clove of garlic, pressed
  • 5 Tbl. extra virgin olive oil

Directions:

Make the recipe for Tempe Potato Patties up to the point where you form the patties or – as I would do – open up your Life Foods veggie patties.

If you love cooking, you can make your own patties:

tempeh2

Tempeh patties

Tempe Potato Patties from http://baliadvertiser.biz/potato/
Serves 4

Ingredients for Potatoes :
– 350 gr. (about 1.4 cups or 12.34 ounces) potatoes
– ½ tsp. salt
– ¼ tsp. cumin powder
– ¼ tsp. coriander powder
– 1/8 tsp. cayenne or red chili powder
– 1 clove garlic, pressed
– 2 Tbl. celery leaves finely chopped
– pepper to taste

Ingredients for Tempe :
– 100 gr. (3/4 cup or 3.53 ounces) tempe
– 1/8 tsp. salt
– 1/8 tsp. cumin powder
– 1/8 tsp. coriander powder
– cayenne or red chili powder to taste
– pepper to taste
– 1 egg beaten in a small bowl
– ¾ cup bread crumbs on a small plate
– Canola oil for frying

Directions:

boiled-potatoes-their-skins-raw-parsley-39400568

Boiled potatoes

Boil the potatoes in their skins until soft. Set aside until cool enough to handle and then remove the skins. Mash the potatoes with a potato masher. Once they are evenly mashed add the salt, cumin, coriander, chili powder, celery leaves, and pepper. Mix well. Set this aside.

Boil the tempeh for about 10 minutes or until done. Mash the tempeh. Add the salt, cumin, coriander, chili powder, and pepper. When this is well mixed add the potato mixture and mix very well. Adjust the seasoning to taste. Make patties about 6 cm in diameter and 2 cm thick from this mixture. You should have about 8-9 patties.

Or – if you don’t have time or the passion for cooking, buy quality veggie patties such as those from Life Foods:

Bfst-Mesquite-&-Thyme-6-pack.png

or

catburger-1

Life Foods has other great veggie choices

http://www.lifefoodsinc.com/

Whatever your choice, cook the patties:

Heat about 1 Tbl. canola oil in a non-stick frying pan big enough to hold all the patties in one layer. (You can also do this in two batches – it is important that they are in one layer.) While the oil heats, take a patty and dip it in the beaten egg and then in the bread crumbs, coating both sides of the patty. Do this with the remaining patties. Fry the patties until golden brown and then flip them over and brown the other side, adding oil as needed. These are most delicious when well browned and served warm.

Set this aside.

Make the mushroom filling by heating 1 Tbl. olive oil in a frying pan.  When the oil is hot add the garlic and shallots, stir frying until the shallots are limp.  Crumble in the dried thyme leaves, giving it a good stir and then add the shitake and Portobello mushrooms.  Stir fry these over a high heat until they start to brown and release their juices.  Season with lemon juice, salt and pepper and continue stir frying until most of the juice evaporates.  Remove from the heat and set aside.

garlic-roasted-sauteed-mushrooms

Sauté the mushrooms until most of the liquid is gone.

If you are making appetizers, take a spoonful of the Tempe Potato Patty dough and flatten into a 5 cm disk.  Make another one the same size.  Put 1 tsp.of the mushroom filling on a disk and top with a sprig of dill.  Take another disk and lay on top of the mushroom filling, pushing down to flatten and pinching the sides closed.  Continue like this until you have used all the tempe potato dough and the sautéed mushrooms.  You should have about 30 small filled patties.

If you want to eat this as a vegetarian main course make the patties bigger and fill with a larger amount of sautéed  mushrooms.  You should have about 8 large filled patties.

Keep the patties warm in the oven until ready to serve.

As you are cooking the patties, make the lemon aïoli.

Put all the ingredients for the lemon aïoli, except the oil, in blender, food processor, stick blender container or a deep mortar with a pestle.  Combine the ingredients until smooth. Slowly add the oil while continuing to mix.  Taste and correct for salt, pepper and lemon juice.

You can either drizzle the sauce over the patties or serve it in a bowl for each diner to dip into.

AddHerbs.png

 

Bon Appetit!

Recipe by Ayu Spicy in “Food Glorious Food” from Bali Advertiser, 14-28 Sept. 2016, p. 44

http://baliadvertiser.biz/mushroom-filled-tempe-potato-patties-with-lemon-aioli/

Enjoy – and as they say in Bali, “Selamat makan,”  Renée

Images from: <http://www.justpaleofood.com/wp-content/uploads/2016/05/garlic-roasted-sauteed-mushrooms.jpg&gt;; <http://4.bp.blogspot.com/-J3C2dwY3n0w/R5EQPDZomwI/AAAAAAAABeg/2t44EYXSWeg/s640/tempeh2.jpg&gt;; <http://www.epicurus.com/food/recipes/wp-content/uploads/2012/01/AddHerbs.png&gt;; <https://thumbs.dreamstime.com/m/boiled-potatoes-their-skins-raw-parsley-39400568.jpg&gt;

 

 

 

 

 

 

 

 

 

 

 

%d bloggers like this: