Native American Health Recipes by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub, pdf
Tags: Diet
Publisher: IB Dave's Library
Published: 2010-05-10T14:57:46+00:00

Spanish onion

1/4

Bell pepper

8

Cloves garlic

2

Medium carrots

1 c.

Fresh or frozen green peas

3

Medium fresh tomatoes

4

Sprigs Cilantro or parsley

1 lg.

Green Chile

1.

Dice onion, bell pepper, garlic, tomato; slice carrots.

2.

Place all ingredients in a pot and add 2 1/2 cups of spring water or vegetable stock; bring to a boil, reduce heat and cover. Simmer for 35

minutes, add spices of your choice the last 10 minutes.

3.

Cook until the rice absorbs most of the liquid. Simple to prepare, yet rich in nutrients.

Makes 6 servings.

71

SALSA

(Mexican Kitchen Sauce)

Ingredients

4

Tomatoes

4 lg.

Green chilies

1/2

Small Bell Pepper

4

Small green/yellow chilies

4

Cloves garlic (minced)

1/2

Bunch green onions

4

Sprigs cilantro

This very basic salsa is made throughout Mexico as standard fare for all preparation of food. The common name is “salsa de la cocina” (kitchen sauce). What makes this so wonderful is that it is much higher in vitamin C

than most foods and also high in vitamin A.

1.

Simply dice all ingredients and place in a bowl and allow to age for several hours. In Mexico it is accustomed to add some flat beer. It gives it a nice taste and helps preserve it. I add 1/4 teaspoon of ascor- bic acid (vitamin C) powder. It keeps nicely for about 10 days. If you are going to keep it around longer add 1 tablespoon of virgin olive oil. 72

SCRAMBLED EGGS

l/2

Green pepper (diced into medium pieces)

l/2

Medium yellow onion (chopped in medium pieces

l

Cup fresh mushrooms (sliced)

l/2

Tablebspoon Virgin Olive oil

l

Tbsp. real butter

8

Large fresh eggs

l

Tablebspoon plain non-fat yogurt.

l.

Sauté green peppers, onions until onion is translucent. Add mush- rooms and stir for 2 minutes.

2.

Beat eggs and yogurt until eggs are fairly well beaten.

3.

In large frying pan add enough olive oil to barely coat the bottom (l teaspoon). Mix all ingredients and cook at medium heat, stirring

constantly until egg is barely set.

Serves 4-6

73

SPINACH FETTUCINE IN ZUCCHINI/MUSHROOM SAUCE

Ingredients

10 oz.

Spinach fettuccine

1 lb.

Zucchini

1 lb.

Mushrooms

1

Small purple onion

4

Cloves garlic

10

Fresh tomatoes

1/2

Stalk celery

1 tbsp.

Virgin olive oil

1 tbsp.

Grade B honey

1/2 c.

Mozzarella cheese

1.

Sauté onions, garlic, and celery in virgin olive oil.

2.

Dice or blend tomatoes and add to above mixture.

3.

Simmer for l hour, add spices of your choice and honey.

4.

Add sliced zucchini, mushrooms and cheese and simmer just until

zucchini is a dente.

5.

Cook fettuccine by placing in 5 quarts of boiling water for 8 minutes. Drain and top with the sauce.

Makes 10 servings.

74

STRINGBEAN AND MUSHROOM QUICHE

(WITH OR WITHOUT CRUST)

Ingredients

Filling:

1/2 lb.

Mushrooms

1/2 lb.

String beans

3/4 c.

Swiss cheese (grated)

2 oz.

Almonds (slivered)

Custard:

1 c.

Milk

1

Fertile egg + 2 yolks

Crust:

1 c.

Milk

1

Cup Pastry Flour

1/4 cup

Butter

Mix until you have a pie like crust

1.

Cut fresh String Beans into one inch pieces, slice mushrooms and

steam together with almonds for 4 minutes.

2.

Mix custard of milk and eggs and add a pinch of light salt, cayenne, and nutmeg. Mix with vegetables and set aside.

3.

If making crust less pour above ingredients into a baking dish and sprinkle with the cheese. Bake at 325 degrees F. for 35-40 minutes or until set.

4.

Roll pie crust on a 9" pie pan and add filling. Bake at 375 degrees F. for 35-40 minutes, or until firm.

75

STUFFED BAKED POTATOES WITH BROCCOLI AND

CHEESE

Ingredients

2

Medium russet baking potatoes

1/2

Bunch fresh broccoli

2 oz.

Sharp cheddar cheese

Spices and herbal salt to taste

This is a very simple and complete meal to prepare, is economical and full of nutrients.

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