http://www.cronesspace.com/2004/12/27/beneficials/ for people blood type 0, lifestyle tips and diet Wed, 03 Dec 2008 03:45:05 +0000 http://wordpress.org/?v=2.2.1 http://www.cronesspace.com/2004/12/27/beneficials/#comment-2396 bert_180 Thu, 30 Dec 2004 08:48:13 +0000 http://www.cronesspace.com/2004/12/27/beneficials/#comment-2396 << leeks became an avoid when the Live Right book came out Sarah, Thanks for the heads up! I actually have that book, or at least all the parts pertaining to O's, but haven't had time to update my thinking. I will have to remember the check with that list instead of the ER. I actually prefer onions to leeks, so I'm happy to know it. I think I will finish eating this batch though as its too much food to waste. I also used two bay leaves, one sprig of rosemary and two of thyme. My local produce store sells them in little baggies of fresh sprigs, and I am finally learning how to use spices! I had some squash in there, too. Here's another beneficial recipe to say thanks for double checking me. Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts Serves 4 from Reasons to Roast by Georgia Chan Downard and Evie Righter Preparation Time: 15 minutes (includes toasting the nuts) Cooking Time: 12 minutes Roasted broccoli is fuller in flavor than its water cooker counterpart, and <!--more--> it has a different texture as well. 1 pound broccoli florets - from a 1 1/4 pound bunch (save the broccoli butts for stoup) 2 Tablespoons olive oil salt and pepper to taste 2 Tbs unsalted butter 1 Tbs minced garlic 1/2 tsp grated lemon zest 1-2 Tbs fresh lemon juice 2 Tbs pine nuts toasted (see Tip) 1. Preheat the oven to 500 F. 2. In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender. 3. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and the lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. 4. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top. Tip: To toast pine nuts, place them in a small, dry skillet over medium heat and toast, stirring occasionally, for 3 to 5 minutes, or until golden brown and fragrant. Remove from the skillet and let cool. Betsy << leeks became an avoid when the Live Right book came out
Sarah, Thanks for the heads up! I actually have that book, or at least all
the parts pertaining to O’s, but haven’t had time to update my thinking. I
will have to remember the check with that list instead of the ER. I actually
prefer onions to leeks, so I’m happy to know it. I think I will finish
eating this batch though as its too much food to waste. I also used two bay
leaves, one sprig of rosemary and two of thyme. My local produce store sells
them in little baggies of fresh sprigs, and I am finally learning how to use
spices! I had some squash in there, too.
Here’s another beneficial recipe to say thanks for double checking me.
Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts Serves 4
from Reasons to Roast by Georgia Chan Downard and Evie Righter
Preparation Time: 15 minutes (includes toasting the nuts)
Cooking Time: 12 minutes
Roasted broccoli is fuller in flavor than its water cooker counterpart, and

it has a different texture as well.
1 pound broccoli florets - from a 1 1/4 pound bunch (save the broccoli butts
for stoup)
2 Tablespoons olive oil
salt and pepper to taste
2 Tbs unsalted butter
1 Tbs minced garlic
1/2 tsp grated lemon zest
1-2 Tbs fresh lemon juice
2 Tbs pine nuts toasted (see Tip)
1. Preheat the oven to 500 F.
2. In a large bowl, toss the broccoli with the oil and salt and pepper to
taste. Arrange the florets in a single layer on a baking sheet and roast,
turning once, for 12 minutes, or until just tender.
3. Meanwhile, in a small saucepan, melt the butter over medium heat. Add
the garlic and the lemon zest and heat, stirring, for about 1 minute. Let
cool slightly and stir in the lemon juice.
4. Place the broccoli in a serving bowl, pour the lemon butter over it and
toss to coat. Scatter the toasted pine nuts over the top.
Tip: To toast pine nuts, place them in a small, dry skillet over medium heat
and toast, stirring occasionally, for 3 to 5 minutes, or until golden brown
and fragrant. Remove from the skillet and let cool.
Betsy

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