Warm weather has arrived in Southern California and although I often reserve this-my most FAVORITE potato salad recipe-for summer months, it's going to be my contribution to family dinner this Easter Sunday. This is one of my favorite recipes period, actually. I should probably be charging you for it, but I can't put a price on Grandma's recipe! My Grandma always put dill in her potato salad, which is what made it so special. To me, her cooking meant playful weekends, stick-to-your-ribs, 1950's style lovin'. I enjoy making my own pickles for this salad once cucumbers are growing in the garden, but this weekend will used good 'ole jarred pickles. My point: the recipe is simple! I hope your family will enjoy it as much as mine does.
Grandma’s Potato Salad
Serves 10-12 (I like to make a big portion for parties/family gatherings, but it’s real simple to divide for less servings)
12 medium organic potatoes (any variety will work, but I like yukon gold or red for a smoother texture), peeled and boiled
6 cage free hard boiled eggs, peeled
1 c homemade or store-bought, diced dill pickles
¾-1 c organic mayonnaise
½-1 t salt
½ t cracked black pepper
¼ c chopped, fresh dill
Start with chilled potatoes and eggs. Chop potatoes into bite-sized pieces (small enough for mayo to evenly coat) and eggs into smaller pieces. In large bowl, combine potatoes, eggs, and mayo. Stir to combine, allowing mayo to pull egg yolks into a creamy dressing. Fold in the remaining ingredients. Start with just ¾ c of the mayo and ½ t of the salt, adding to taste, as necessary. Serve cold and keep leftovers refrigerated.
How were your bowel movements this week? Sorry. Too personal? Well, staying regular is a super important factor when thinking about wholistic health. While some body types stay most regular on simply a high fruits and vegetables diet (which we all should be consuming anyway), some require a little extra fiber. Enter Fruitmeal. I love eating "Fruitmeal" for breakfast especially when I need to get things "moving", if you know what I mean, and early Spring is the perfect season for this particular fruit blend-we're at the tail end of apple season and the early end of berry season. Enjoy this breakfast that is packed full of fiber, pairing it with a fried egg, topping it with a dollop of organic yogurt, or serving it next to a small side of breakfast meat (i.e. organic bacon!) to get in your protein, too.
Serves 4 (easily quartered and cooked in the microwave for a single-sized portion)
1 c old fashioned rolled oats
2 c water
¼ c organic raisins
¼ c ground flax seed
1 organic apple, cored and diced into bite-sized pieces
½ c organic blueberries
1 t vanilla
¼ c organic milk or non-dairy substitute
Measure out oats, water, raisins, and flax seed in small pot. Bring to a boil and reduce heat, cooking for 3-5 minutes, until oatmeal forms a soft-thick texture. Turn off heat and add apple pieces, blueberries, vanilla, and milk. Stir to combine with hot oatmeal mixture and serve warm, storing any leftovers in the refrigerator.