3 cps. Mung bean sprouts4 TB. Roasted pumpkin seeds1 bunch watercress (or other greens)1-2 TB. Flaxseed Oil1 cp. Sliced carrots1-2 TB. Brown rice, Apple Cider, or Umeboshi vinegar Bring a pot of salted water to a boil. ...
This recipe is part of my series on Culinary Alchemy: Flavors for Health and Weight. The ingredients in this recipe are effective for helping to reverse certain types of weight and health imbalances. Subscribe to...
6-7 cups chopped greens – kale, escarole, rapini or other dark green leafy vegetables or a combination of 2 or 3 different greens. 14.5 ounce can fire roasted crushed tomatoes ( or use liquid veggie bouillon by Pacific or...
This is a pressed salad and is in between raw and pickled. The vegetables are more easily digestible than raw, and the salad keeps well for days. You can make pressed salads without a salad press by placing the...
Blanching is the process of scalding vegetables in boiling or steaming water for a short time. It is simple. Blanching helps retain the flavor, color, and texture of vegetables. Cooking vegetables, even if only briefly, makes...
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Neal D. Barnard, M.D., President, Physicians Committee for Responsible Medicine
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Anna, Pittsburgh, PA
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