A Natural Note from Jo—New Job, Kamut, Warldorf Salad

Waldorf Salad

I am so excited to share with you that as of Monday I am the Healthy Culinary Instructor at Kishwaukee Hospital Healthy Systems.  So what this means I will be teaching my natural cooking techniques to the community. I will still continue to offer private classes here at my home school and develop the recipe card sets for each season and send out my emails with tips and recipes.  Since  I now have to be on a different type of schedule  I will be putting to the test my tips on cooking on the run and keeping it real


So this is what I did yesterday:


After running across a bag of Kamut in the freezer (it is an ancestor to wheat) I was inspired to make something with it.

Before work – measured 1 cup of grain and put it to soak covered with water for the day.  Soaking helps cook faster but also reduces the acid of the grain and makes it more digestible.

Returning home – rinsed it and with 2 cups water and pinch of salt brought it to boil, then covered and simmered around 45 minutes (I like it a bit chewy you can cook it longer). So what to do?  I spotted some apples and knew we had celery … oh a sort of Waldorf Salad!

Cut up 2 apples, 3 stalks celery, handful sunflower seeds and another of craisins.

Dressing: 1/4 cup mayo, 1 generous tablespoon Dijon, dose of rice vinegar about 1 1/2 tab. season with salt and pepper.  We ate it on a bed of greens.

We had some leftover Turkey chili from the night before to add to the meal.

Now I have a great salad for lunchtime today.


You can vary the grain using rice, bulgur or whatever you have.

Cannot wait to share my new adventures with you!


The winter recipe card collection is available at   Sweet Earth downtown Sycamore; Duck Soup Coop in DeKalb and Creative Therapeutics. 

I will be ordering some more fall sets for those of you asking – let me know so I can reserve one for you.

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