Wednesday, January 25, 2012

Stuffed Vegetables

Last night we watched "Food, Inc".  If you have not watched this you must!  Too much power, in too few and we the people suffer.  But we can do something about it and we are, slowly.  Milk consumption in the US has gone down and milks made from a vegetable base have gone up.  This is one way for the large corporations to see what the people want.  Organic food sales increases at a rate of about 20% a year and this sends signals.  If supply keeps up with sales the price will eventually come down.  There is a huge battle going on in Washington over GMO's and now over cloned animals for human consumption.  GMO's  were introduced before their effects on humans were studied and now they want to do the same with cloned animals and not even put that on the labels?  But as with the tobacco industry, one day this blatant abuse of power at the cost of lives will subside.   But we must act. Please check out  this web site and take action now!
And now how about another piece of very important information about our anticancer diet. " The German biologist Otto Heinrich Warburg won the Nobel Prize in medicine for his discovery that the metabolism of malignant tumors is largely dependent on glucose consumption.  (Glucose is the form of digested sugar in the body.  In fact, the PET scan commonly used to detect cancer simply measures the areas in the body that consume the most glucose.  If a particular area stands out because it consumes too much sugar, cancer is very likely the cause." Taken from Anticancer, A New Way Of Life.  What foods produce Glucose.  The foods listed below have a high Glycemic Index and should be avoided.
Sugar(white or brown), honey, syrups(corn, maple, fructose, dextrose)
White/bleached flours: white bread, white rice, overcooked white pasta, muffins, bagels, cookies, etc...
Potatoes, especially mashed
Sweetened breakfast cereals
Jams and jellies, fruit in syrup
Sweetened drinks: industrial fruit juices, sodas
Alcohol (except red wine during meals)
One in three Americans will get diabetes.  This drastic increase is because of 2 things; industrial food manufactures put corn syrup in just about everything that we eat and we consume way to much sugar and white bleached flour.  This causes physical degeneration in our society.  We must put a stop to this and the first place to start is in your home.
I am creating recipes to help you consume less harmful foods.  Some are easy to prepare and some are a little more difficult.  But over time I will have enough recipes for you to choose from to allow you to decide if you want to make a quick healthy meal or spend more time learning some more advanced cooking methods.  This recipe "Stuffed Vegetables" is, I would say, in between the two.  But after you have made this once the next time it will be easier as with most recipes.

The stars o stuffed



Then chop, chop, chop


And dice

Chop small

Dice nice

Small is good

Variety creates flavor

All healthy

And tasty

Almost there

Saute in two pans until starting to turn brown

Spoon out the middle

Fill the vegis with the filling.

Add a bit of water and stick in the oven

An hour later and you have warm, healthy delicious stuffed vegetables

Stuffed Vegetables
by Jeff Harter
Prep Time: 1/2 hour
Cook Time: 1 hour
Keywords: saute roast appetizer entree side gluten-free low-carb nut-free soy-free sugar-free vegan vegetarian

This is a great technique that can be used for a large variety of vegetables. By sauteing the vegetables until slightly browned, then roasting them, it gives this plate a kinda meaty flavor. Get creative and add your favorite spices.
Ingredients (serves 4)
    • 1 Med. Onion
    • 1 Med. Green pepper
    • 1 Med. Zucchini
    • 1 Med. Eggplant
    • 2 Med. Carrots
    • 1/4 Cabbage
    • 4 Mushrooms
    • 2 Leeks (white part only)
    • 2 Garlic cloves
    Vegis to Stuff
    • I used
    • zucchini
    • tomato
    • mushroom
    • green pepper
    • cabbage
    • But you can use what ever you like
      • Cut up all the vegetables as tiny as possible.
      • Then heat 2 large saute pans over medium heat for about 2 mins then add to each pan 2 tbsps olive oil wait another 2 mins then add all the vegetables except the leeks and garlic because they cook faster. Cook these vegis over a low medium heat for about 1/2 hour stirring frequently and when the vegis just start turning brown add garlic and leeks and cook for another 5 mins. Put all in a large bowl, toss with salt, freshly ground black pepper and whatever other herbs and spices you might like.
      Stuffing the Vegetables
      • Preheat the oven to 350 F/180 C. Cut off the top of the vegetables as needed to access the insides then carefully spoon out or cut out the insides of the different vegetables. Fill the vegis with the filling. In a large casserole dish add 1 cup water then place the stuffed vegetables in the dish and place in the oven for 1 hour. Take out of oven and let sit 5 mins before serving.

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