Friday, September 28, 2012
Monday, September 24, 2012
Thursday, September 20, 2012
Allium vegetables: garlic, onions, leeks
Cruciferous vegetables: cabbage, cauliflour, broccoli, etc. http://en.wikipedia.org/wiki/Cruciferous_vegetables
Michael Greger, M.D., has his finger on the pulse of medical research like no one else. Here Dr. Greger talks about the no.1 anti-cancer vegetables
Wednesday, September 19, 2012
Tuesday, September 18, 2012
Thursday, September 13, 2012
Get the LIQUID CANDY REPORT here: http://www.cspinet.org/liquidcandy/index.html
View the NATIONAL SODA SUMMIT here: http://youtu.be/0TlY0WQUYGg
Find out how 100% fruit juice compares with soda here: http://www.hookedonjuice.com/ You're in for a sugar shock!!!
Drinking fruit juice, even 100% fruit juice is like pouring the sugar bowl down your throat!!!
Eat whole fruit and drink lots of water!!!
Saturday, September 8, 2012
2 Salsas + rice, corn, beans and greens = FIESTA!
No oil, no animal protein. 100% Plant-Based for optimum health and weight!
You can do this at home...
3 cups chopped tomatoes
2 cups chopped onion
3/4 cup chopped cilantro
Juice of 1 lemon
Salt to taste
Divide SALSA BASE in half and place in separate bowls.
To half the base in first bowl add the following: Juice of 1 lemon, 1-2 minced jalapenos, 1-2 minced garlic cloves, minced hot chile to taste, salt to taste.
To half the base in the second bowl add the following: juice of 1/2 to 1 lime, 1 chopped mango, 1/2 red onion, red &/or yellow hot chilis (to taste).
Let the flavors blend for at least an hour if you can wait that long.
SALSA FIESTA PLATTER
Now the fun begins! On a large platter, make a nest of greens, make a mix of fresh, raw greens in season--arugala, kale, bok choy, spinach, lettuces. Now pile on lots of cooked whole grain rice. Mix together 2 cups cooked black beans, 2 cups cooked corn with one of the salsas above. Add this bean, corn, salsa mixture on top of the rice. Finish off with lots of chopped cilantro.
Use the remaining salsa as a side dish with baked, no oil chips.
Let the FIESTA begin!
Friday, September 7, 2012
Lester Brown, author of PLAN B and founder & president of the EARTH POLICY INSTITUTE, with wisdom accumulated over decades of tracking agricultural issues,exposes the increasingly volatile food situation the world is facing.
Wednesday, September 5, 2012
Tuesday, September 4, 2012
The little kitchen garden is producing overtime! Soon the tiny eggplants will be mature enough to provide the basis for a luscious Ratatouille (Mediterranean Vegetable Stew). Here's a favorite recipe based on Mollie Katzen's THE NEW MOOSEWOOD COOKBOOK.
4 garlic cloves
2 cups chopped onion
1 bay leaf
1 eggplant cubed
1 tsp each basil, oregano, rosemary
1 zucchini cubed
2 bell peppers chopped
6 chopped tomatoes
Saute garlic, onion, bayleaf in water, vegetable broth or wine for 5 minutes.
Add eggplant & herbs. Cook covered for 20 mins til soft.
Add remaining vegetables. Simmer covered for 10 more minutes til tender.
Salt and pepper to taste.
Serve hot or cold with any cooked whole grain or whole grain pasta.