This fish soup recipe is adapted from ”Mrs. Wilkes Boardinghouse Cookbook: Recipes and Recollections from her Savannah …” (Ten Speed Press, 2002). Retaining both the skin and bones makes this especially nutritious, but you can remove them if you must.
- fresh unprocessed whole-fat milk
- – 2 tsp. fresh lemon juice
- white pepper
- Hot pepper sauce
This makes a good topping for burgers.
- fresh lemon juice
- Mineral salt such as Real Salt®
- Organic Cream Cheese
This is wonderful with grilled roasted fish or chicken. Good with cream cheese, brie and other cheeses.
- honey or 1 tsp organic sugar
- mineral salt
- ground cumin seed or 1/4 tsp. allspice
This sauce is wonderful with grilled or roasted lamb and makes a dip for apple slices or cucumber spears. We like it on canned sardines. This also makes a good stuffing for fresh baked fish – see the variation below.
- chopped onion
- freshly grated ginger root
- – 1/2 tsp. Mineral salt
- honey
This thick condiment is wonderful with anything. Try it with fish, lamb, or beef. Or use as a dip for anything that is crunchy. (Try it with red pepper strips, apple slices, cucumber slices or spears, or Flackers flax seed crackers.)
Oysters are packed with protein, B-12, minerals, and other valuable nutrients, including omega-3 fatty acids and Vitamin D. If you want to used shucked raw oysters (sold in jars), see the variation.
- white pepper,
- ground mustard seed
- potato starch
- Butter
- fresh lemon juice
- large minced or crushed garlic clove
- dill weed
- organic cream cheese
The hummus will keep in the refrigerator for four days.
- lemon juice
- cayenne pepper or a rounded 1/4 tsp. white pepper