Ever since my kids were babies and I was a birkenstock, granola-loving-vegetarian, follower-of-the-Guru in the late 1970's, I've been cookin' and collectin' recipes. I was fortunate enough back then to have worked in South Florida's largest health food store in Coconut Grove, the Oak Feed Store, and to cook in a health food restaurant called Back to Eden. It was a time of sensual exploration both without and within, finding the balance between freedom and dicipline, masculine and feminine, yin and yang, and a sharing of insights, spiritual revelations -- and FOOD! Food unlike anything I had known growing up in middle class America. Cookbooks like Laurel's Kitchen and Vegetarian Epicure became treasured classics of that era.

It is in that tradition that I would like to share with you some of the recipes I have been creating and testing for over two decades. These recipes along with some good ol' fashion kitchen wisdom (the kind you might find in front of the wood stove while Grandma bakes bread) will be published in my upcoming cookbook, Thea's 'Organic' Kitchen. Be sure to join my mailing list not only to be notified of new postings to this site, but also the dates of forth coming publications. Recipes are updated seasonally.
To your health, Namaste ~ Thea

Summer 06

While I have always known ceviche as a raw seafood salad cooked by the lime juice itself, this variation, which is lightly simmered, is delicious with a baguette or over greens. Shrimp Ceviche 2 tablespoons lime juice 2 tablespoons extra virgin olive oil 2 garlic cloves, minced 1/4 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 3 scallions, thinly sliced (greens only) 2 teaspoons minced jalapeño pepper 2 pounds raw shrimp, peeled and deveined 1 teaspoon dijon mustard 1/2 cup seeded and diced roma tomatoes 1 tablespoon chopped fresh cilantro Put olive oil, garlic, salt, pepper, scallions, and jalapeno pepper in a saucepan. Lightly sautee for 2 minutes. Add the shrimp and cook for 1 minute more. Remove from heat. Whisk mustard and lime juice together and pour over shrimp mixture. Place the ceviche in a glass bowl and add tomatoes and cilantro. Mix well. Cover and refridgerate for 6 hours or overnight. Stir to make sure shrimp marinate evenly. Don't forget to use local and organic whenever possible. Bon Appetite!

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