Neurology Edited by Professor Emeritus Desire' Dubounet, IMUNE

adding the celery and carrot near the end. Add stock and millet, andcookcovered for about 40 minutes. Serve with green salad. Serves four.BEAN AND BARLEY STEW2 cups lima beans, soaked overnight1/2 cup unpearled barley1/2 cup carrots, grated1/4 cup onions, chopped1/4 cup sprouted mung beans1/4 cup celery, diced2 tablespoons tamari soy sauce2 teaspoons sea salt1 bay leaf1 cup grated cheddar cheese, rawCook all the ingredients together, except the cheese, for about 2-1/2hours.Serve in individual bowls with cheese sprinkled over the top.MEDALLIONS OF BEEF TENDERLOIN2 three-and-a-half-ounce beef tenderloin medallions1 teaspoon olive oil1 teaspoon fresh rosemary, chopped1/4 cup vermouthPinch of fresh garlic, chopped1 artichoke heart, drainedRub medallions with olive oil or brush on with pastry brush. Placeon wax paperand sprinkle both sides with rosemary. Pour vermouth in shallowmedium-sizebowl, add garlic and medallions. Cover and marinate overnight inrefrigerator,turning once to insure coverage of all medallions. Preheat broiler.Broil 6to 9 minutes on each side to desired doneness. Garnish with half anartichokeheart and a sprig of rosemary. Yield: 2 servings.CHICKEN ITALIANO PINOT GRIGIO1 tablespoon olive oil4 three-and-a-half ounce boneless chicken breasts, cut into strips1 teaspoon fresh garlic, minced1/4 cup Pinot Grigio white winepinch of oreganopinch of basil2 red peppers, julienned2 green peppers, julienned1/2 medium onion, diced1 medium tomato, peeled, seeded, and diced1/4 cup chicken stock3/4 cup low-sodium tomato sauce