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Lamb chops were on sale and they looked delicious, so we bought a rack. I just sprinkled them with kosher salt and pepper, some onion and garlic powder. Then let them come to room temperature and grill them for 4 minutes each side, covered with a foil or the grill cover, for medium rare. Cook 6 minutes each side for medium. Let rest for 10 minutes before serving.

I served the lamb with yucca puree and broccoli rice. If you would like more information on how to cook yucca root, please let me know. Sometimes I find it at the grocery store then I buy it right away.

Broccoli rice is a favorite at my parent’s house in Brazil, specially to go with “bacalhau” (salted cod). Everybody loves it. There was never enough. Its obvious Portuguese flavors goes well with fish or meat. Note: a very good olive oil is important for the success of this dish. I also used purified water and Himalayan salt.

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This is another favorite of mine. I always remember to make it when I see pumpkins all over the place. Yes I still have some from my CSA (community supported agriculture) box!.

For those doing the elimination diet, skip the half and half and the brandy. It will still taste really good as long as you use fresh rosemary.

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If you have leftover fresh rosemary, or winter is around the corner and you have a big bunch in your garden, store cut branches of rosemary in the freezer in an air tight  bag or container. You don’t need to defrost it before using it.

They will keep their wonderful fragrance when you use them during the winter (they are so good with winter vegetables!).

To find out about rosemary’s wonderful health benefits, go to the World’s Healthiest Foods site by clicking here.

Did you know you can freeze fresh ginger? buy a big piece, break it in pieces (snap the “fingers”) and store them in the freezer in an air tight  bag or container. You don’t need to defrost or peel it before using.

To find out about ginger’s wonderful health benefits, go to the World’s Healthiest Foods site by clicking here.

Kale and Garbanzo Soup

This soup is similar to the “White Bean and Kale Soup”, however, the herbs I use are different, thus the flavors are not the same at all. I think I’ve got this recipe in a book by Bob Greene but I can’t find it now. His recipe was white bean and kale, not garbanzos, but you can use either. Fresh rosemary is very important because the soup doesn’t contain meat: that’s where the flavor comes from. Fresh oregano is optional but if you use it, a new flavor dimension is added. For a vegan version, substitute the chicken broth by vegetable broth. For those in the elimination diet, skip the Parmesan, sorry.

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This soup is pure comfort: very nice in a winter day or if you think a cold is coming to get you. I added some peas and spinach for fiber and color. You can add any green vegetable. For the elimination diet, please skip the eggs.

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Don’t store fresh basil in the fridge. Store the herb in the container you bought it, in a fresh and dark place. Better yet, if the basil you bought has long stems, put it in a glass with fresh water.

If you put the basil in the fridge, you will notice that the leaves will get dark and mushy: that’s because basil doesn’t like cold temperatures!

To find out about basil’s wonderful health benefits, go to the World’s Healthiest Foods site by clicking here.