French Fried Potatoes
Wash potatoes, leave skins. Cut potatoes in desired size. Fry in
hot deep fat (395 degrees F.) Drain on rack or soft paper.
Sprinkle with salt & serve.
Deep-fat frying is a satisfactory way to retain most of the food
values. The quick cooking permits little loss of minerals &
vitamins. Only with good fats and correct
Vegetables Calabisita
1 or 2 cups vegetables
Corn
summer squash
onions
tomatoes, fresh, diced
bell peppers
sea salt, to taste
Butter,
Cook in pan with very little water, vegetables will create
enough liquid to cook. Continue to cook uncovered till liquid
is gone. Add some butter and serve.
If you must boil, boil at a high temperature, for the shortest
possible time, in the smallest possible amount of water
(minerals will be
Italian Spaghetti Sauce
1 can Tomatoes, diced
1 can Tomato paste
2 cups Water
4 cups Vegetables, fresh (summer squash, zucchini, onions,
mushrooms, broccoli, cauliflower, cabbage, carrots & etc.
2 tablespoons Fat (butter, coconut oil, olive oil)
2 tablespoons Herbs & spices, basil, oregano (dill & sage
sparingly)
2 teaspoons Onion, granulated
2 teaspoons Garlic, granulated, fresh is great
Sea Salt, to taste
2/3 cup Honey, (very important) approx.
Prepare all your ...
Red Chili Sauce
10 pods Red chili
3 cups Water
1 tablespoon Coconut oil
1/4 cup Flour, sprouted
1 teaspoon Salt, sea
1/2 teaspoon Oregano
2 cloves Garlic, fresh, minced
1. Roast the chilies in an oven at 200 degrees F for 5 to
10 minutes. Stir frequently so they do not burn.
Remove the seeds and stems.
2. Put chilies and water into medium pan. Simmer for 15
minutes.
3. Put 1/2 the chilies with some of the cooking water
into a blender. Purée and then strain. Discard the
peels and ...
