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(eBook) - Cookbook - Native American Health Recipes

(eBook) - Cookbook - Native American Health Recipes

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Publicado porliliananegrea

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Categories:Types, Recipes/Menus
Published by: liliananegrea on Jun 20, 2009
Copyright:Attribution Non-commercial

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10/18/2011

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Ingredients

1 c.

Long grain brown rice

1 lg.

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.

72

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.

73

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