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Making Zucchini Lasagna   Pesto fresh basil leaves, fresh parsley, garlic cloves, lemon juice, olive oil, walnuts or almonds, sea salt (blend ingredients to make a rich pesto sauce)     Basil leaves ready to be blended to a paste. Layer zucchini and tomato slices, piles of spinach and pesto. Make 2-3 layers of these. After layering the dish, add additional seasoning to the top like basil and parley and sea salt. Bake for 45 or so minutes at 350F. Wah-lah! Italian supper tonight!!! These breadsticks are made from quinoa, millet and a little flax blended to a flour and then riced cauliflower and seasonings added along with extra garlic to make the "garlic bread sticks". My bro was ecstatic!!! Close-up of the zucchini lasagna - very creamy!

This eye-opening article needs to be posted and shared with others. Meat, no matter the country, is being contaminated, sometimes willfully, sometimes neglectfully, and sometimes by ardent carelessness or governmental or economic design. I was really surprised by the comparison between Korean beef and American beef as there's been so much rap in the media since the Beef Riots in 2008 here in Seoul about American beef being contaminated, American beef taken from downer cows, American beef fed corn for fattening the cows but not flavoring them ... and Korea beef is trophied as being highly surperior, which is empirically believed in South Korea. Well, another myth has been busted, and in today's lethal drug-infested world, it's just better to be a happy vegetarian than a beefy antibiotic eater. "Know What’s in Your Food" By Lee Seung-hee South Korea is one of the most health-conscious countries in the world. A TV show here, ``Vitamin," which aims to pr

Hummus is one of the most wonderful and simple dishes to complete a fresh-vegie meal! And so many hummus variations are possible to complement the vegies or chips or breads. One drawback of hummus, though, is that chickpeas can be very moldy, so my mom taught me a couple little tricks for eliminating some of that mold. The first is to carefully rinse and then soak the chickpeas overnight in clean water. Pour the discolored and potentially mold-polluted water off in the a.m. and then put in a slow-cooker covered with more fresh water and turn the cooker on high. One to one-and-a-half hours later, depending on the slow-cooker, the chickpeas will have warmed quite a lot and released more of their mold. Pour off that water, rinse the chickpeas and then put more water on and slow-cook them until they are done. It sounds complicated, but really the machinery is doing all the work. My mom and dad have found that they are less gassy when they cook their beans and chickpeas this way. And wowzer

The only squash that are OK for people with candida are zucchini and spaghetti squash. Sometimes a person can eat yellow squash but for some reason, as it is a summer squash unlike zucchini, it has something (probably more starchy) that messes with people with actute candida. The other squashes are extremely starchy, which is too bad, because they're also full of vitamin A, which most people with candida need more of, myself included.   Spaghetti squash is recommended as a diet food, and for some, as a pasta replacement as its calorie per serving is much lower. The spaghetti squash, when baked, forks out of the shell in long strand-like spaghettis, hence its name. As for nutrition, it's not like other winter squash in nutrition but neither is it anywhere near as starchy. According to the US Dept of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 grams of fat, 1 g of protein, 10 g  of carbohydrate (4 g as sugar - so stop at one cu

Researchers estimate that each year about 30% of people in developed countries suffer from foodborne illness. In poorer countries, foodborne and waterborne diseases kill millions - mostly children - every year. "In the markets here (Nigeria), food items are exposed to flies, rain, wind, and dust," says Bola, a concerned father. "When I read or hear about food diseases, I feel scared. I want to protect my family." Is it possible to protect your family from unsafe food? The Canadian Food Inspection Agency states, "If unsafe food gets into our grocery stores, it makes headlines. And rightly so. But unsafe food, which could lead to foodborne illness, can also happen from what we do - or don't do - in our own kitchens." So what can we do to protect our families from foodborne illness? Four ways are considered here. I. SHOP WISELY ♦ Plan your route "Shop for non-perishable food first," advises the Food Safety Information Council i

Was feeling like something Asian, like a vegie stir-fry. The only problem with that is I can't have soy sauce - it's fermented. So I made my family a stir-fry with all the niceties and for myself, well, mostly vegies. I did, however, come up with a pretty nice sauce -- coconut oil, lots of ginger and garlic and that was where the flavor pack came from. Looks bland but has a gingery kick to it ... nice!   My gingery Asian stir-fry is to the left; to the right is an Southeast Asian stir-fry with yummy things I can't have ... yet. Looks rather boring but that heavy ginger with coconut made it really yummy and zippy! Everyone else had rice noodles with their stir-fry, but I skipped that and ate my zippy stir-fry with some lightly steamed asparagus, and a raw salsa-like salad. And for once I even drank with my meals - not good for digestion, but as I said, it was unusual. Some lovely fresh turnip greens were converted into a high vitamin smoothie. Yum! Sorry, no picts of that. F