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I think this is great new idea for consuming broccoli and I really appreciate Mr. Cohen suggesting what Raw Foodist could do alternataively. However, in addition to skipping the heat I would also skip the tofu and instead of tamari I would use Nama Shoyu and maybe my dehydrator if only for about an hour.

Remain Focused and Good Health to You

Elaine

 

 

----- Forwarded Message ----cohensmilk1 <cohensmilk1notmilk Sent: Thu, November 12, 2009 6:20:29 AMNOTMILK - New Food from an Old FriendNew Food from an Old Friend "I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli."George H. W. Bush ********** Broccoli is one of my favorite vegetables and I could probably offer you dozens of ways to prepare it, but today I am offering (many of you) something

new.(***At the conclusion of today's column, I offer you an O.M.G. culinary broccoli moment, guaranteed to thrill most meat eaters!)In the past, I would use half of the broccoli, cutting off and eating the lovely florets while discarding the not-so-wonderful stalk. What a mistake!If you've done the same, try this. Cut off thestalks as you've done in the past and peel them.They peel easier than carrots, and I use a paring knife in place of a vegetable peeler.What remains are delicious crunchy stalks, softerthan the florets. The pithiness is gone, andwhat remains is something which does not containthe usual broccoli bouquet. Instead, you'll discovera clean crisp taste with a mild hint of horseradish. I suppose these delectables would be delicious dippedin hummus, but I like 'em plain. I've munched on carrots and celery stalks, but this kicks the tastebuds

up a notch. Not only are the stalks a quick lowcalorie snack (28 calories per 100 gram/3 1/2 ounceportion), but I've found that broccoli stalks act as an appetite suppressor. After eating a few pieces, any hunger that I have disappears for hours.Broccoli is loaded with Vitamins A and C and containsisoflavones and phytochemicals which have been said toprevent and shrink cancers. I suspect that there exist yet-to-be discovered substances within the stalk which make it a perfect food and medicine.After two weeks in my refrigerator...The carrots would have wilted.The celery would have dried.An entire bunch of broccoli wouldnow smell like someone died.BUT...the peeled broccoli stalks were stored in a plastic container and suffered no ill effects. They maintained their crispiness and the taste was as if they were just cut fresh from the ground.What magic plant chemicals

are responsiblefor this natural preservation?***A special Broccoli dish Invented by the NotmilkmanINGREDIENTS1 head broccoli1-tsp red Thai curry paste2-tsp maple syrup or agave3-tsp soy sauce (I use Tamari)Grated zest from 1 limeMETHODCut broccoli into bite-sized piecesand steam broccoli until al denteMix all other ingredientsAdd broccoli to pan with sauce andheat until sauce coats broccoliADDITIONAL INGREDIENT1 Lb firm TofuAbove SauceMETHODCut tofu into 3/4 inch pieces (around 48)Coat tofu with sauce and gently mixPut tofu on aluminum-foil-lined sheet panBroil each of six sides one minute each,turning after each minuteNOTE: Raw foodists can skip the heat anduse the sauce for dipping.Robert Cohenhttp://www.notmilk.com

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