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    Serve this cooked dish with steamed brown rice, millet or steamed potatoes and grated Parmesan cheese, accompanied by a raw salad of greens or grated root vegetables. That's a complete meal!


    2 Tbsp (30 ml) extra-virgin olive oil
    1 medium-size red onion, finely chopped
    4 cloves garlic, minced
    2 medium-size carrots
    3 stalks celery
    1 yellow pepper
    1 red pepper
    4 medium-size beefsteak tomatoes
    2 small zucchinis
    1 medium-size eggplant
    1 tsp (5 ml) tomato paste
    Fresh parsley, chopped
    1 sprig each of fresh thyme, marjoram, tarragon and sage
    1 bay leaf
    Pinch of sea salt
    1/2 tsp (2.5 ml) tumeric powder

    Cut the vegetables into chunks. In a stainless steel frying pan or wok, heat the olive oil over low heat (never let oil smoke) then saut?he onions and garlic for two or three minutes. Add the vegetables separately: carrots, then celery, peppers, tomatoes, zucchinis and eggplant last. Vegetables should be crisp. Add tomato paste, herbs and salt. Sprinkle with parsley just before serving. Serves two.

    Source: alive Magazine (pre-2000)






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    Salmon Burgers with Mango-Thai Salsa

    Salmon Burgers with Mango-Thai Salsa

    These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.