4 tablespoons extra virgin olive oil
8 ounces sliced fresh mushrooms
⅓ cup hot water
1 low-sodium chicken bouillon cube
4 cups sliced celery
½ cup chopped onion
½ teaspoon Celtic salt
⅛ teaspoon thyme
Pinch of black pepper
Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Sauté the mushrooms in the hot oil for 5 to 10 minutes or until golden brown. Remove mushrooms from skillet, and heat the remaining olive oil in the skillet. Add the hot water, bouillon, celery, onion, salt, thyme, and pepper; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until celery is tender-crisp. Return the mushrooms to the skillet. Heat thoroughly and serve.
Yield: 6 servings
Adapted from a recipe found on CookbooksOnline.com
We can eat as Jesus ate by adding more vegetables to our diet, and by eating these fresh, whole vegetables raw, lightly steamed or lightly fried in olive oil.