2010 March - Part 2

Mar 20

posted by: admin in Benefits of Organic Foods on 03 20th, 2010 | | 11 Comments »

If restoring your vitality is a priority, then wheatgrass is one of those greens that can do the job. It is approximately 70% chlorophyll crude, contains complete amino acids and a number of enzymes.
You can put wheatgrass in salads, smoothies and juices for the prevention for many diseases such as chronic fatigue, anemia, toxic liver [...]

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1) For those who saute' with butter, make sure you use unsalted butter because as salted butter melts, the salt can separate from the butter, leaving the food tasting bitter.

2) When making soups or stews, always add the herbs the last ten minutes because cooking longer will cause them to lose their flavor.

3) The tannic acid in black tea can tenderize meat so add about one half cup along with other liquids to shorten cooking time.

4) If you're using a canned condensed soup, shake it first, then open from the bottom and the soup will slide right out.

5) When making fresh tomato soup, put the milk in first and warm, then add the tomatoes; if you do it the other way it'll curdle.

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