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Page 358
| Vegetables |
| All vegetables should be organic. Most areas now have at least one local organic source, whether it's a food co-op, a health food store, or a farmer's market. Organic vegetables may cost a little more than grocery store produce, but it's money well spent. With the current escalation in the use of pesticides and chemicals to preserve foods, buying organic is actually much less expensive in the long run. Allergies and other health-related problems can be costly. |
| Organic food also tends to be seasonal, and eating seasonal produce is very favorable to the digestive process. As your body systems fluctuate with seasonal changes in order to achieve homeostasis, you are connected to your outer environment. |
| Consider growing some of your own vegetables. There are many positive aspects to having a garden, no matter how simple. Aside from creating your own source of organic produce, it is emotionally healing and very gratifying to put your hands into the earth and create sustenance for yourself. |
| Vegetables are the major component in a healing diet. Cooking vegetables can be a very creative pursuit. A few basic recipes follow. From simple steaming to more complicated casseroles or stews, vegetables should be a mainstay of every diet. |
| Surround yourself with vegetablesin the garden, on the counter in baskets, in the refrigerator, and, most of all, on your lunch and dinner plates. |
| Zucchini and Potatoes |
| 1 onion, chopped |
| 2 small potatoes, peeled and thinly sliced
3 to 6 cloves garlic, finely chopped | Salt and pepper, to taste
2 tablespoons parsley, minced | Parmesan cheese
2 to. 4 tablespoons olive oil | 2 fresh tomatoes (or 2 cups canned)
3 medium zucchini, thinly sliced |
| Quickly sauté the onion, garlic, and parsley in olive oil. |
| Add zucchini and potatoes and cook over medium heat, stirring occasionally, for about 15 minutes. Season lightly with salt and pepper. Add tomatoes, cover, and simmer slowly for about 15 minutes longer. The potatoes and zucchini will be soft, browned, and infused with flavor. |
| Serve with a grating of Parmesan cheese. |
| Serves 4 as a side dish. |
| Optional: For added protein, add 6 ounces of diced, cooked tofu before serving. |
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