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Conscious Eating Recipes









Sauteed Mushrooms Pairing


Serves 4


2 lbs fresh mushrooms

¼ cup butter, unsalted

1 Tbsp garlic, minced

Salt and pepper to taste

8 slices Zapp’s Dancing Grains
       German Chutney bread


Slice mushrooms ¼ inch thick.

Heat butter in skillet at medium-high heat for about 2 minutes or until it foams.

Add garlic and mushrooms, adding desired amount of salt. Stir over medium-high heat for 5 to 10 minutes until browned.

Salt and pepper to taste and serve on toasted German Chutney bread. Enjoy!


Recipe courtesy of Zapp’s Dancing Grains, 1814 Johns Dr., Glenview. For more information, visit


SoWell Fabulous Fettuccine

by Isabella Samovsky


1 So Gourmet Himalayan Salt Bowl

3 oz garlic parsley fettuccine

¼ cup So Well Gourmet Organic
Unrefined Extra Virgin Olive Oil

1 tsp fresh chopped cilantro

½ tsp fresh chopped chives

6 cherry or grape tomatoes


Boil fettuccine until done, but not to soft. In a mixing bowl, mix fettuccine, oil, cilantro, chives, tomatoes (cut in half). Cover and refrigerate for one hour or untilready to use. Pour mixture into salt bowl, stir and let sit for 10 minutes and enjoy.


Isabella Samovsky is the founder and owner of SoWell/Solay Wellness, 4819 Main St., in Skokie, which carries a complete line of Himalayan salt products and fair trade cookware and maintains a therapeutic salt room for health and relaxation. For more information, call 847-676-5571 or visit