How many people each year suffer some type of preventable harm that contributes to their death after a hospital visit?
| ||Seasonal Menu Plans: Autumn 4-Day s Menu Plan||
Place fillets in baking dish and sprinkle with oregano,
salt, lemon juice, and wine.
Bake for 5 minutes.
Remove from oven and add spinach and grated nutmeg.
Return to oven and bake an additional 3?4 minutes, or until spinach
Serve with wedge of lemon.
2 Tablespoons olive oil
1 cup minced shallots
1 bunch spinach, chopped
1 teaspoon nutmeg
12 lasagna noodle
strips, cooked al dente
6 cups tomato sauce
2 cups leftover,
1 cup ricotta cheese, or
1 cup tofu mashed
sea salt to taste
freshly ground black
pepper to taste
Preheat oven to 350°.
Heat oil in skillet and sauté shallots until transparent.
Combine with spinach and nutmeg.
In a large baking dish, layer lasagna strips, tomato sauce,
beanes, spinach mixture, and ricotta, until lasagna is used up.
Season with salt and pepper.
Finish with a layer of tomato sauce and top with ricotta cheese.
Cover and bake at 350° for 20?30 minutes.
Prune and Apricot Compote?Serves 6
12 cups water
pinch of salt
3 cups prunes, pitted
3 cups dried,
1 Tablespoon grated
Bring water and salt to a boil.
Add prunes, apricots, and lemon rind, cover, and simmer for 1 hour adding more water if necessary.
Serve fruits with their juice.
?Makes 2 cups
1 large, ripe avocado,
seeded and peeled
1/2 cup tofu, crumbled
1 Tablespoon light miso
2 Tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
Blend all ingredients together until smooth and creamy.
?Makes 2 cups
1 cup roasted (or raw)
light miso or to taste
1 Tablespoon rice vinegar
4 Tablespoons water
maple syrup or honey
Blend all ingredients together until smooth.
(Excerpted from Staying Healthy with Nutrition ISBN: 1587611791)
|Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more