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

Serves 4 to 6


  • 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


  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

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