General kitchen advice

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.


    Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?


    Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.












Vegetable Stew with Pesto Recipe
Vegetable Stew with Pesto Category Stew Recipes 
Views 89 
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Ingredients And Procedures

1 lb Eggplant, in 1" cubes

1 tb Kosher Salt

1 Green Bell Pepper

1 Red Bell Pepper

1/4 c Olive Oil

2 md Carrots, sliced

3 Cloves Garlic, crushed

6 md Tomates, peeled, seeded, and

Finely chopped, or 28 oz Can Tomatoes, drained and

Chopped 4 sm Zucchini, in 2" pieces

4 md Potatoes, peeled and cut in

1/2" cubes

1/2 c Chicken Broth

2 tb Basil Pesto

Salt and Pepper 2 tb Parmesean Cheese, grated

2 tb Fresh Basil, chopped, or

2 ts Dried Basil

2 tb Fresh Parsley, chopped

In a colander set in the sink, toss eggplant cubes with Kosher salt. Drain for 1 hour. Wipe eggplant dry with paper towels. While eggplant is draining, arrange green and red peppers on a baking tray. Broil 3" from heat until skins are evenly blistered red and charred about 15 to 20 minutes, turning occasiona;;y. Seal hot peppers in a paper bag for 10 minutes. Peel, seed and cut peppers in strips, holding them over a bowl to catch any juices. In a 6 quart nonreactive pot, heat olive oil over medium heat. Add onions and cook until transparent, about 3-5 minutes, stirring often. Add eggplant and garlic. Cook until eggplant starts to brown, about 5 minutes, stirring often. Add tomatoes, zucchini, peppers with any juices, potatoes and chicken broth combined with the pesto. Season with salt and pepper to taste. Mix gently. Bring to a simmer. Reduce heat. Cover and simmer over medium-low heat for 40 minutes until potatoes are tender. Combine Parmesean Cheese, chopped

basil, and chopped parsley. Sprinkle atop stew.

 
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