CANOLA OIL
February 20th, 2012 → 12:08 am @ Shanti
Dear reader, THIS IS IMPORTANT! I have been given permission by Neil and Andrea Garvey, the authors of CREATION MAGAZINE, ( go to: www.creations magazine.com) to print this article, so you too can make a decision, why people get sick from so-called good/healthy foods. I hope you join me and spread the word, by sending […]
GREEN BEANS
February 10th, 2012 → 1:20 am @ Shanti
“Vitamins and minerals in fresh food” GREEN BEANS The old green bean. What would we do without them? It is such a popular vegetable and now we have so many different varieties, Some are green, others yellow, some round, others flat, string beans, string-less beans and it goes on. The green bean of course is […]
ENDIVE
February 10th, 2012 → 1:15 am @ Shanti
“Vitamins and minerals in fresh food” ENDIVE I introduced the endive as an unusual vegetable on the previous page, only that in Australia it hasn’t become a very popular vegetable amongst the true Aussies, but the European and Eastern migrants, certainly have made it more popular. It can be a little bitter and that is […]
EGGPLANT (AUBERGINE)
February 10th, 2012 → 1:10 am @ Shanti
“Vitamins and minerals in fresh food” EGG PLANT / AUBERGINE The eggplant, usually a purple colour and fairly pear shaped, comes also in lighter colours and banana shape. They taste very much the same as one another. I love them just lightly fried in ghee, without anything around them, such as flour, desiccated coconut or […]
CUCUMBER
February 10th, 2012 → 1:05 am @ Shanti
“Vitamins and minerals in fresh food” CUCUMBER Cucumbers are a very refreshing vegetable and most people eat them raw or cut them up into a fresh green salad in the summer months. They are supposed to have originated in India, but now they are grown all around the world. Even though they seem to have […]
CAULIFLOWER
February 10th, 2012 → 1:00 am @ Shanti
“Vitamins and minerals in fresh food” CAULIFLOWER The Cauliflower, a member of the same family as the cabbage and broccoli, is another very good food. Notwithstanding the high vitamin C value, this vitamin can be reduced drastically, by cooking. Raw cauliflower florets, can be eaten as a medium for a dip, instead of a biscuit […]
