Re: help with cooking, recipes any ideas

I am assuming you want recipes with a little more flavor. There is a recipe section on CureZone; you can check it out. One flavor-popping recipe I tried there was from MamaCatPatch, a cilantro pesto made with Brazil nuts. It was terrific. You can use it on top of your rice, if you are not tempted to eat the whole thing by itself. Another cilantro recipe I like is onions, tomatoes and cilantro pulsed in a blender for salsa. You can add lemon juice and salt, or a little cumin and oregano. I like it just plain. I also pulse up parsley and onion, put in some lemon juice and salt, and either eat that plain or use it as a relish or salsa. You can heat up a cup of hot water, add 1-2 to 1 tsp of Sea Salt , and then add any of the above, either the cilantro salsa, the parsley relish, or some chopped garlic and pepper. That is a cup of soup with Flavor. The cilantro and parsley recipes keep in the refrigerator if covered, and either one could be tossed with rice.

Instead of boiling vegetables, try grilling them. You can do this on a griddle or in a skillet, with a little oil. Combinations are especially good, like broccoli, snow peas, onions, and carrots or okra, celery, carrots and onions or carrots, onions and corn. You can omit any vegetable. I made one this morning of beets and carrots with broccoli. I love grilled zucchini, and okra is to die for. I cut up the okra, grill on very high heat, covered, but without touching or stirring it. Small okras are best. I season both zucchini and okra with Sea Salt and red pepper. When the okra becomes very brown on the bottom, I either put in a little lemon juice and cover for another minute, or I put a couple of eggs in there, and mix only slightly and then cook until the eggs are done. Grilled asparagus is really good too.

I very rarely boil vegetables except in a homemade vegetable soup. Rather than have my vegetables spoil, I cut them up into a soup, which freezes well. For me the best vegetable soup includes tomatoes, Celery and a few carrots, and as a variety with cabbage. Season with only Sea Salt . I do love green beans cooked for 3-4 hours with onions, garlic, salt and pepper. I also cook sliced beets for just a few minutes and add a drop or two of stevia. If I cook them with the greens, it takes 6-8 minutes and I add oil and vinegar dressing when I plate them.

Or you can mix some vegetables with a curry sauce. I especially like this mixed with fresh basil added during the last minute. Curry is an acquired taste, but once you get used to it, it is very healthy. Speaking of basil, it is delicious in salads, especially with tomatoes. I use it just with tomatoes and onions and sea salt, but I especially love it with romaine and any other vegetables. For salad dressing I use oil and vinegar, but I add water and a drop or so of stevia, and it is more palatable to me (equal amounts of vinegar and water, or even more water than vinegar.) For seasoning all vegetables, and most fruits (orange, mango, papaya) I use adequate amounts of sea salt and red pepper. With the papaya I also use lemon juice. And just sea salt with the watermelon. You can use balsamic vinegar with any fruit or vegetable. Try it with Watermelon and basil (together).

Garlic is good roasted. Can be mashed and used for seasoning.

A few hints:

Don't use table salt ; it will aggravate your acne. I think it is the iodized salt that aggravates acne. Sea salt does not. You want to use flavor for vegetables and sea salt gives flavor. Read the Iodine forum and google sea salt on that forum to get some ideas on how sea salt benefits the body.

Carrots should not be cooked too long, they become bitter. Buy them small or cut them in small pieces and add them in the last 2-3 minutes of cooking.

If you are watching your oils and don't want to grill in oil, grill without oil, add just a little bit of water the last minute or two, and add a healthy oil when you serve them (flax, olive, coconut). Some fat gives a good mouth feel and unheated fats are healthy.

Generally, Don't mix fruits and vegetables, except tomatoes are ok with vegetables. However, herbs such as watercress, even spinach do well with onions and oranges or grapefruit (sounded awful to me at first) with the above vinaigrette dressing with orange juice added. Watercress has a bite, and needs something with it.

Make it a point to buy at least one or two bunches of herbs each week and use them.

The grilled vegetables should take no longer than than five minutes and the soup is fast as well. The cilantro and parsley recipes take some preparation, but not much, and one preparation lasts for several servings.

Experiment! See what is on sale at your local market. That will probably be the ripest fruits and vegetables. Ethnic markets have good finds too. You can ask the shopkeeper how to cook it. Try to find a new way to use that product. Don't be afraid to try new combinations, seasonings, or recipes. What I do is google product+recipe to get ideas of how I might use that product and I pay special attention to the ones that say "delicious" or something like that. If I try it and don't like it, that's ok too.

Good luck to you. Post feedback or if you find a new recipe.







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