Broccoli & Pea Primavera Recipe
JOYCE BURTON, PDPP83A
2 tsp grated lemon peel
2 tbsp lemon juice
1 tbsp rice wine vinegar
2 tsp rice wine vinegar
2 garlic cloves, minced
1 tsp low-sodium soy sauce
1/8 tsp black pepper, freshly ground
1 tbsp olive oil
1 tsp olive oil
2 cup carrots, thinly sliced
4 cup broccoli florets
2 cup shredded red cabbage
1 cup fresh or thawed frozen peas
1. To prepare dressing, in small bowl, whisk together lemon peel,
lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce
and pepper until blended. Slowly whisk in oil until smooth. In large
saucepan of boiling water, cook carrots 4 minutes. Add broccoli
florets; cook 2-3 minutes longer, until just tender. Drain and rinse
with cold water. Place vegetables in large serving bowl. Add cabbage
and peas to bowl. Add dressing; toss to mix well. Cover and
refrigerate at least 2 hours, until well chilled. Toss with the
remaining 1 tablespoon vinegar before serving. Each serving provides:
4 V, 1/2 B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg
sod, 0 mg. chol. Source: Weight Watchers Magazine, August 1992.
Formatted by Joyce Burton..PDPP83A.
to Diet Recipes
Food Tips of the Week
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
The case against reduced carbohydrate diets
Its all the rage, but it is truly safe and healthy for you?
Eating more animal-based products might lead into high consumption of saturated fat and cholesterol, which a good number of authorities believe will increase the risk of coronary disease.
Although there is some anecdotal evidence that suggests that reduced carbohydrate diets can help with your weight loss program, some of this some anecdotal evidence has caused controversy among nutritionists, and their relative safety has been challenged
Brassicas, Wonder foods that aid Dieting
(includes Arugula, Broccoli, Mizuna and Daikon)
Vegetablesi in the brassica family are full of vitamins (eg.folate and vit c), minerals (including potassium and selenium), isothiocyanates, antioxidents and indole-3-carbinol.
In addition to their many other great health properties, the minerals, vitamins and nutrients in these are thought to significantly lower the risk of getting cancer.
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