Food – Vegetables

Vegetables supply some elements in which other food materials are deficient. The dark green leafy vegetables are rich sources of carotene that is converted by the body into vitamin A.

Recipe – Vegetable Spaghetti Medley

8 oz. pkg. whole wheat spaghetti 1 bag fresh vegetable medley or vegetables of choice ½ cup smooth peanut butter 2 Tbsp. Braggs Liquid Aminos 2 tsp. minced garlic 1 ½ tsp. chile-garlic sauce 1 tsp. minced fresh ginger Slightly undercook the pasta until el dente; then add the vegetables and cook until the vegetables are just tender. Drain mixture, reserving 1 ...

Food – Life-saving Produce

Unless you’ve purposely ignored reading anything about nutrition for the past 30 years, you know that message number one is that eating lots of fresh produce—including both fruits and vegetables—can substantially lower your risk of diabetes, heart disease, high blood pressure, stroke, and many other diseases.

Recipe – Shepherdess Pie

2 pounds potatoes 3 Tablespoons olive oil Salt to taste 1 large onion, chopped 1 green bell pepper, chopped 2 carrots, coarsely grated 2 garlic cloves, chopped 3 Tablespoons margarine 4 ounces mushrooms, chopped 2 14-ounce cans aduki beans 2-1/2 cups vegetable stock 1 teaspoon vegetable yeast extract 2 bay leaves 1 teaspoon dried Italian herbs dried bread crumbs or chopped nuts to sprinkle Boil the potatoes in their skins ...

Food – Eat Your Vegetables

“Eat your vegetables” is an admonition most of us endured through childhood. No one needs to tell me that now! Vegetables are one of my favorite foods, because of their great taste, diversity, and healthful benefits.