Drug Medical Information

RECIPES FOR HEALTHY PLEASURES: THE SECRET TO MAKING THE MOST OF FRESH VEGETABLES

The secret to making the most of fresh vegetables is to gather basketfuls before summer's end - if not from your backyard, then from local markets and roadside stands. Then turn your creative urges loose. Don't fall back on the tried-and-tired - mix and match new combinations, seasoned with fresh herbs, spices, garlic, chilies, vinegars. Serve them raw, or lightly cooked, and process, freeze, can and store the excess for future joy.
How about those favorite dishes for which there seems no acceptable replacement' The recipes that have been handed down from one generation to another when the cook only cared if it tasted good, not if it were good for you?
Use your ingenuity and you'll find a way to retain traditional fare - and your health, as well. For example: for years, Brecher family feasts always included a chopped chicken liver appetizer - the first tasty delicacy of a holiday meal. But that was in our younger days, before Pop had his heart attack, and before we all learned that the schmaltz (chicken fat) that made this dish so delicious could be a deadly pleasure.
So when we nixed this time-honored appetite-pleaser from the menu, it was with great reluctance to lose such a well-loved standby. Leave it to my mother-in-law to come up with a savory solution. If we didn't know it for a fact, we'd never suspect this tasty substitute is a healthful, vegetable-based 'fake'.
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