What’s Cookin’

On the following pages I will post some of my favorite recipes or even some of my experiments. I usually “play” in the kitchen on weekends when I am more relaxed and in the mood. Often these new recipes are vegetable dishes or salads. I am always continually striving to put more fresh vegetables in our diet. Often we will have a serving of raw vegetables and two cooked vegetable side dishes with our protein entree.

Salads, raw fruits and vegetables are very important to get in our daily diets. However, some root vegetables such as turnips, parsnips, rutabaga or winter squash are easier to digest if they are cooked. Preparing vegetables in three different ways will assure you that less of the vitamins and minerals are lost. Have some of your vegetables raw (as in salads, etc.); some cooked (as in soups, stews and side dishes) and juiced. Juicing gives you a much greater volume of vitamins and minerals and enzymes per ounce. You will see a difference in your health, skin and hair if you include fresh (the key is fresh prepared) vegetable juices in your diet.