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Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.


    Cooking safety

    • Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
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    • Is the electric kettle leaking? This can be dangerous.

    If a deep fat frying pan catches fire don't move it (it could give you terrible burns).





Kenyan-Style Collard Greens with Lemon
Kenyan-Style Collard Greens with Lemon Category Vegetable Recipes 
Views 205 
Ratings 0 
Ingredients And Procedures
Ingredients
2poundcollard greens
2tablespooncanola oil
1/2cuponion, finely chopped
1eachjalapeno pepper, seeded and minced
2eachplum tomatoes, peeled, seeded and chopped
1/4teaspoonsalt
1pepper, freshly ground
1tablespoonlemon juice

Directions:

Wash the collard greens in several changes of water. Remove the stems. Stack the greens a few at a time and cut crosswise into 1/2 inch wide strips. Bring a large pot of water to the boil, add the collard greens and cook 10 minutes. Drain and rinse with cold water. Squeeze out the excess moisture.

Heat the oil in a large skillet. Add the onion and jalapeno, saute 5 minutes. Add the tomatoes and cook 1 minute.

Stir in the greens, salt and pepper. Cook 5 minutes. Stir in the lemon juice and cook 1 minute. Serve.
 
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