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Neurology Edited by Professor Emeritus Desire' Dubounet, IMUNE

Neurology Edited by Professor Emeritus Desire' Dubounet, IMUNE

Neurology Edited by Professor Emeritus Desire' Dubounet, IMUNE

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1 teaspoon garlic powder10 cups defatted chicken brothPlace all ingredients in a large saucepan. Bring to a boil. Coverand reduceheat to simmer. Cook 50 minutes, stirring occasionally. Add waterif soupbecomes too thick. Serves six to eight.STIR-FRIED VEGETARIAN MIX1 teaspoon olive oil or safflower oil1 teaspoon low-sodium soy sauce1/4 cup broccoli1/4 cup carrots1/4 cup onions1/4 cup peppers1/4 cup snow peas1/4 cup mushrooms(you may substitute based on availability of ingredients)4 ounces tofu, diced fineSeasonings: choose from fresh ginger, basil thyme, oregano,parsley,cilantro, scallions, garlic, shallotsStir-fry in very hot skillet. Serve over 2/3 cup rice or pasta.Yield: 1serving.BUCKWHEAT PIZZA CRUSTAdd beans, raw vegetables and fruits to your pizza.1 tablespoon active dry yeast1/4 cup warm water1-1/2 cup hard whole wheat flour1/2 cup buckwheat flour1 teaspoon sea salt1 tablespoon cold-pressed vegetable oilDissolve yeast in 1/4 cup warm water. Add remaining ingredients.Knead onfloured board until smooth and elastic, adding more whole wheat flourif needed.Let rise in warming oven one hour. Knead down. Divide into twoballs. Rollout to fit pizza pie pans. Let rise again 30 to 45 minutes. Filland bake.May be frozen.SPICY CHINESE VEGETABLES AND SOBA NOODLES

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