Cooking advice

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

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)

Lacto- Zuccini In Mock Cream Sauce

	Category	Vegetarian Recipes
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Ingredients And Procedures

6 sm Zuccini

2 Cloves Garlic, finely minced

1 tb Butter

1 tb Flour

Salt, Pepper Grated Asiago or Romano -cheese (optional) Grate the zuccini into a calendar (sp), and sprinkle with salt. Place the calendar over a pan, to collect the zuccini juices, and let sit for 30-60 minutes. After this period, squeeze the zuccini over the calendar, reserving all juices that drip out. Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zuccini and garlic for 2-3 minutes. While this is occuring, take the zuccini juices, and heat to near the boiling point (this step is critical, if the juices are not hot, this will not work). Make a well in the center of the zuccini, and heat the butter/crisco for a few seconds, then add the flour to the well, and stir the flour and butter/crisco together. After 1 more minute, add the hot zuccini juices, and stir for 30 seconds - you will get a thick sauce. Mix everything together now, and add pepper, and the optional cheese, if desired. This recipe is actually quick and easy, and absolutely delicious. I love rich french cooking, and this tastes like the zuccini is in a rich cream sauce, without a drop of cream (or butter, if I use crisco) This recipe comes from Greg Pongracz.

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<h1>Lacto- Zuccini In Mock Cream Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 sm Zuccini <P>2 Cloves Garlic, finely minced <P>1 tb Butter <P>1 tb Flour <P>Salt, Pepper Grated Asiago or Romano -cheese (optional) Grate the zuccini into a calendar (sp), and sprinkle with salt. Place the calendar over a pan, to collect the zuccini juices, and let sit for 30-60 minutes. After this period, squeeze the zuccini over the calendar, reserving all juices that drip out. Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zuccini and garlic for 2-3 minutes. While this is occuring, take the zuccini juices, and heat to near the boiling point (this step is critical, if the juices are not hot, this will not work). Make a well in the center of the zuccini, and heat the butter/crisco for a few seconds, then add the flour to the well, and stir the flour and butter/crisco together. After 1 more minute, add the hot zuccini juices, and stir for 30 seconds - you will get a thick sauce. Mix everything together now, and add pepper, and the optional cheese, if desired. This recipe is actually quick and easy, and absolutely delicious. I love rich french cooking, and this tastes like the zuccini is in a rich cream sauce, without a drop of cream (or butter, if I use crisco) This recipe comes from Greg Pongracz. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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