Food tips

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

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.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Tomato Bread & Pastina Stew Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

6 c Chopped Roma tomatoes

-(peeled and seeded) -or canned peeled tomatoes, - chopped 1/2 c Olive oil

3 oz Stale Italian bread

-or French bread 2 md Onions; finely diced

8 Garlic cloves; crushed

3 tb Fresh marjoram leaves -=OR=-

2 ts -Dried marjoram leaves

Salt and pepper; to taste 1/2 c Dry white wine

2 c :Water, -=OR=-

- the juice from - canned tomatoes 3 tb Pastina

IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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<h1>Tomato Bread & Pastina Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 c Chopped Roma tomatoes <P>-(peeled and seeded) -or canned peeled tomatoes, - chopped 1/2 c Olive oil <P>3 oz Stale Italian bread <P>-or French bread 2 md Onions; finely diced <P>8 Garlic cloves; crushed <P>3 tb Fresh marjoram leaves -=OR=- <P>2 ts -Dried marjoram leaves <P>Salt and pepper; to taste 1/2 c Dry white wine <P>2 c :Water, -=OR=- <P>- the juice from - canned tomatoes 3 tb Pastina <P>IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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