General tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.


Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).














Marinated Broccoli & Tomato Salad Recipe
Marinated Broccoli & Tomato Salad Category Vegetable Recipes 
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Ingredients And Procedures

1 lb Broccoli

1/4 lb Mushrooms, fresh

3/4 c Black olives, pitted, drain

1 c Tomatoes, cherry

----------------------------------DRESSING---------------------------------- 1/3 c Olive oil

1 tb Vinegar, white wine

1 tb Lemon juice

2 tb Parsley, fresh chopped

1 Onion, green, minced

1 Garlic, clove, minced

1/2 ts Salt

1/4 ts Pepper, freshly ground

PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. 3. Trim mushroom stems to 1/2-inch. 4. Combine broccoli, mushrooms, olives and tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour dressing over vegetable mixture. 7. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve.

 
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