Download Food Main Course Cookbook by Michaela Fenix and Myrna Segismundo PDF

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  • April 20, 2017
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By Michaela Fenix and Myrna Segismundo

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Makes ½ cup. 1 ounce calendula tincture 3 ounces distilled water Mix the tincture with the water. Use the mouthwash at least once a day for best results. 36 5. Chamomile Chamaemelum nobile, Matricaria chamomilla, Matricaria recutita T wenty-two years ago I opened a health-food store. Things were quite different in the field of herbalism back then. Few of my clients took any medications; today, it’s common for people to come in with grocery bags holding all their pharmaceutical drugs. Few people gave herbs a second thought, but now herbal medicine is increasingly being recognized as a safe and effective form of treatment.

Serves 2 to 4. ) Half a carrot, grated 1 small beet, grated Handful of raw, unsalted pumpkin seeds Blend all the dressing ingredients together in a blender, or use an immersion blender to blend them in a jar. Blend until smooth. You won’t need all the dressing for this salad. Store the remaining dressing in a closed jar in the refrigerator. Assemble the leafy greens, carrot, and beet on a large plate or bowl. Top with the dressing and the pumpkin seeds. 50 Super-Simple and Delicious Black Bean Chili This yummy black bean chili is perfect for a cold autumn or winter evening, but it’s so good that you’ll probably want to enjoy it in every season.

29 Pineapple-Basil Quinoa The combination of pineapple and basil gives this whole-grain side dish a unique flavor. Quinoa only takes about 15 minutes to cook, making it the ultimate protein-, fiber-, and nutrient-rich fast food. Serves 4. 1 cup quinoa, rinsed to reduce bitterness 1½ cups water 2 tablespoons coconut oil, divided Large handful of fresh basil leaves, chopped ¾ cup finely diced fresh pineapple ½ teaspoon sea salt Combine the quinoa, water, and 1 tablespoon of coconut oil in a medium pot.

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