General kitchen advice

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.


Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.









Eggplant Stuffed LItalienne Recipe
Eggplant Stuffed LItalienne Category Vegetable Recipes 
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Ingredients And Procedures

8 T Olive oil

4 Tomatoes, peeled, seeded and

1 1/2 c Bread crumbs, home made or p

1 cn 7oz tuna fish, canned;-opt

6 Anchovy filets, finely chopp

2 T Capers, minced

Parsley and basil (optional) 1/2 c Olives, finely minced

5 Eggplants, very small or l l

1. Preheat oven to 375 degrees.

2. Cut the eggplants in half lengthwise, if using the small ones and

take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes. Do the same with the eggplant shells and put them on a paper towel to drain. 3. Heat 4 tablespoons of olive oil in a large skillet. Add the well

drained eggplant pulp and cook until lightly browned. 3. Add the tomatoes and cook the mixture over high heat until the liquid is evaporated. 4. Add the other ingredients (Note:I do not use the tuna fish or the

olives if I'm making this as a side dish;but they would be necessary if this is to be a main dish entree.) Cook the mixture for 2 more minutes. Season with care as the anchovies and capers are quite strongly flavored. 5. Fill the eggplant halves with the mixture. there will probably be

leftover ingredients to be placed in another (covered) baking dish. Drizzle the leftover olive oil on top and bake for 1 hour.

 
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