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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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    Fennel, Apple, and Radicchio Slaw

    Fennel, Apple, and Radicchio Slaw

    Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.