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| ||Seasonal Menu Plans: Summer 4-Day Menu Plan||
Note: This is a light and low-fat crepe; the bubbly water
takes the place of egg to make the crepes fluffy.
1 cup apple juice
3 cups seasonal fruit
such as peaches,
pinch of salt
2 Tablespoons kuzu
or arrowroot powder,
diluted in 3 Tablespoons
cold water or juice
Bring juice, fruit,and salt to a boil and simmer for a few minutes. Add dissolved kuzu and stir until mixture thickens.
Scrambled Tofu ?Serves 6
(lighter than eggs, and low-fat)
3 8-ounce tofu cakes
1 Tablespoon light miso
1 Tablespoon sesame oil
1 cup mushrooms, sliced
1/4 cup black olives, minced
2 medium tomatoes,
seeded and chopped
1 Tablespoon turmeric
1/4 teaspoon cayenne,
or to taste
sea salt to taste;
soy sauce is also fine
1/4 cup fresh parsley
or cilantro, minced
2 green onions,
Place tofu in a bowl with miso and mash together thoroughly.
Heat oil in skillet and sauté mushrooms for a few minutes.
Add tofu mixture, olives, tomatoes, and turmeric.
Stir together well, cover and simmer over low flame for 5 minutes.
Season to taste with cayenne and sea salt or soy sauce, add
parsley or cilantro and green onions, and serve.
Add or substitute onion and garlic, carrot (diced or grated),
and celery slices for variety. To vary flavor try nutritional
yeast, thyme or rosemary, and dill. For spicy, egg-colored
scrambled tofu, substitute 1/2 teaspoon curry powder for the turmeric.
Chicken ?en Chemise? ?Serves 6
6 chicken breasts
6 pieces parchment paper
1 stalk celery, minced
1 onion, minced
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon herb salt
black pepper or
6 Tablespoons dry
white wine (optional)
parsley to garnish
Preheat oven to 375°.
Season chicken breasts on both sides and place on paper
squares. Place celery, onion and herbs on the chicken, add
lemon juice, pepper, and wine, and fold ends of paper
upward to form a little package. Bake for 30 minutes.
Before serving garnish with fresh parsley.
Note: You can use a covered Pyrex baking dish for baked
chicken breasts not ?en chemise.?