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Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Italian Vegetable and Potato Stew

	Category	Stew Recipes
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Ingredients And Procedures

1 lg Eggplant -- peeled and cut

-into 1-inch cubes 1 1/2 tb Fine sea salt

3 tb Olive oil or more as needed

1 md Onion -- chopped

2 Celery ribs, with leaves

-chopped 1 Green bell pepper -- seeded

-and chopped 2 Garlic cloves -- minced

3 md Boiling potatoes -- cut into

-1/2-inch thick slices 1 cn Unsweetened tomatoes in

-puree (28 oz) 1 c Vegetable stock

1/8 ts Red pepper flakes -- crushed

1/2 c Fresh basil -- chopped, OR

1 t Dried basil

1 c Mediterranean black olives

-pitted and chopped

Place the eggplant in a colander and toss with 1 teaspoon of the salt. Let stand for 1 hour to draw out the bitter juices. Rinse well, drain and pat dry with kitchen towels. Heat 2 tbs of the oil in a large saucepan over medium heat. Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes. (You may have to add a little more oil if the eggplant sticks). Transfer to a plate and set aside. Heat the remaining 2 tbs oil in the pan, and add the onion, celery, bell pepper, and garlic. Cook, stirring often, until softened, about 5 minutes. Stir in the reserved eggplant, the potatoes, the tomatoes with their puree, vegetable stock, the remaining 1/2 tsp salt, and the red pepper flakes; if using dried basil, add it now. Bring to a simmer, then reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes are tender, about 45 minutes to 1 hour. Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes. Serve the stew hot, warm or at room temperature. From DEEANNE's recipe files

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<h1>Italian Vegetable and Potato Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 lg Eggplant -- peeled and cut <P>-into 1-inch cubes 1 1/2 tb Fine sea salt <P>3 tb Olive oil or more as needed <P>1 md Onion -- chopped <P>2 Celery ribs, with leaves <P>-chopped 1 Green bell pepper -- seeded <P>-and chopped 2 Garlic cloves -- minced <P>3 md Boiling potatoes -- cut into <P>-1/2-inch thick slices 1 cn Unsweetened tomatoes in <P>-puree (28 oz) 1 c Vegetable stock <P>1/8 ts Red pepper flakes -- crushed <P>1/2 c Fresh basil -- chopped, OR <P>1 t Dried basil <P>1 c Mediterranean black olives <P>-pitted and chopped <P>Place the eggplant in a colander and toss with 1 teaspoon of the salt. Let stand for 1 hour to draw out the bitter juices. Rinse well, drain and pat dry with kitchen towels. Heat 2 tbs of the oil in a large saucepan over medium heat. Add the eggplant and cook, stirring often, until lightly browned, about 4 minutes. (You may have to add a little more oil if the eggplant sticks). Transfer to a plate and set aside. Heat the remaining 2 tbs oil in the pan, and add the onion, celery, bell pepper, and garlic. Cook, stirring often, until softened, about 5 minutes. Stir in the reserved eggplant, the potatoes, the tomatoes with their puree, vegetable stock, the remaining 1/2 tsp salt, and the red pepper flakes; if using dried basil, add it now. Bring to a simmer, then reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes are tender, about 45 minutes to 1 hour. Stir in the olives and, if using, the fresh basil, and continue cooking to blend the flavors, about 5 minutes. Serve the stew hot, warm or at room temperature. From DEEANNE's recipe files <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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