Smarter Living: Recipes

Photo: Kozumel

The following recipe was graciously provided by Alexandra Jamieson. A graduate of New York's Natural Gourmet Cookery School, Jamieson has worked in Italy, creating seasonal and vegan menus; as a pastry chef at New York's Other Foods; and as the vegetarian chef at Paul Newman's Hole in the Wall Gang Camp. A holistic health counselor and personal chef, Jamieson also caters parties. For more information, visit her Web site at www.healthychefalex.com.

Serves 4 to 6

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 1 medium yellow onion, cut in medium dice
• 1 garlic clove, minced
• 6 cups vegetable stock
• 2 tsp. fresh thyme
• 3 cups mashed potatoes
• 2 Tbsp. fresh lemon juice
• Salt and pepper to taste
• 2 cups fresh popped popcorn

Method:

1. Heat a large, heavy saucepan over medium-high heat.
2. Add the olive oil and sauté the onion and garlic with a pinch of salt for 4 minutes.
3. Stir in the stock and thyme and bring to a boil, stirring occasionally.
4. Stir in the potatoes, 1 cup at a time. Bring to a low simmer and stir in the lemon juice.
5. Season with additional salt and pepper.
6. Serve in individual bowls, garnished with popcorn.

last revised 8/9/2011