General cooking tips

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.


    Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.












Burgundy Beef Stew Recipe
Burgundy Beef Stew Category Stew Recipes 
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Ingredients And Procedures

3 1/2 lb. beef chuck or shoulder roast -- (3 1/2 to 4 lb..)

4 tbs. olive oil

2 cups burgundy wine

2 quarts rich beef stock

4 large stalks of celery -- cut into 1/2 inch pieces

1 lb. carrots -- peeled and cut into 1/2 inch pieces

1 medium rutabaga -- peeled and cut into 1/2 inch cubes

1 1/2 lb. new red potatoes -- cut into 3/4 inch pieces

(do not peel) 1 lb. onion -- peeled and cut into 1 inch pieces

8 oz. fresh mushrooms -- chopped

1 can tomato paste -- (6 oz.)

2 tsp. freshly ground black pepper

1 tsp. salt

1/2 tsp. dried whole thyme

3 bay leaves

2 large cloves of garlic -- finely chopped

2 tbs. browning sauce (Kitchen Bouquet)

1/4 cup soy sauce

dark brown roux

Trim and cut the beef into 1 inch cubes, removing as much of the heavy fat as practical. Heat the oil in a large skillet. Gradually add the beef to the hot oil. Over high heat, brown the beef until each piece is a rich, dark brown color. Spoon the tomato paste over the browned beef pieces, stirring to incorporate. Continue cooking until the tomato paste starts to caramelize. Deglaze the pan with the burgundy wine.

In a large stock pot, 8 quarts, combine the beef, vegetables, browning sauce and seasonings. Bring to a boil, reduce heat and simmer, covered for two hours. Thicken stew with the roux to the desired consistency.

Adjust salt and pepper to taste.

Note: If beef stock is not available, substitute; a) canned beef broth plus 8 beef bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes



 
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