1) How to maximize the life of your produce
2) Four reasons I'm excited about the Vegetarian Mastery Program
3) Chana Masala with Spinach
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Maximize the Life of Your Produce
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Did you know that root vegetables, green beans, corn, cruciferous
vegetables, green leafy vegetables, and herbs all have *different*
storage requirements?
Likewise... berries, applies, bananas, citrus, and stone fruit all
have different storage requirements too!
If you want to maximize the life of your produce, you've got to read
the Special Report, "How To Store Produce".
My friend Trevor Justice is offering it as a "Thank You" to everyone
who completes his latest survey. To complete his survey and get your
free Report, click this link now:
http://clicks.aweber.com/y/ct/?l=KME.R&m=lV9SwMRg3yk6&b=Cw9.eSprAJfhr.q0kHPe6g
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4 Reasons I'm Excited About The Vegetarian Mastery Program
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Trevor is taking your feedback to heart, and is very close to
releasing his 52-week Vegetarian Mastery Program. Here's why the
program is so wonderful...
1) Each lesson will be purposefully brief (typically 3-9 pages) so
you can read and implement it immediately -- not get weighed down by
"information overload".
2) Each of the 52 lessons includes an assignment. You'll have time
between lessons to complete each one. So you'll come one step closer
to mastery every single week.
3) If you don't practice what you learn from books and articles,
nobody knows or cares. But you can proudly tell everyone in Trevor's
community each time you complete an assignment, then receive
congratulations, suggestions, and feedback.
4) Did you know that many vegetarians are at risk for hypoglycemia,
diabetes, and Ph imbalances that leach calcium from their teeth and
bones? Trevor will warn you about (and protect you from) risks that
may not even be on your radar yet.
The first 200 Vegetarian Mastery subscribers will get a free 1-year
membership in The Association Of Thriving Vegetarians. Plus four
free Special Reports. To get first dibs on these bonuses, before
Trevor goes public, click here now:
http://clicks.aweber.com/y/ct/?l=KME.R&m=lV9SwMRg3yk6&b=5_7ffElMg0JG7oouJekn0A
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Chana Masala with Spinach
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By Jolinda Hackett
Chana Masala with spinach is a popular Indian dish. If you don't
have all four spices on hand, its OK to leave out one of them without
too much trouble. But don't omit more than two, or the dish will
wind up bland. To make a complete meal (and complete protein), serve
this over brown rice.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
1 can chickpeas in water (also called garbanzo beans)
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
Juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed
Preparation:
In a large skillet or frying pan, sauté onions and garlic in olive
oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including the water from the
can. Add spices and lemon juice, cover, and simmer about 10-15
minutes, stirring occasionally, adding more water if needed, until
chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4
minutes. Serve immediately and enjoy your chana masala!
PS - if your grocery store doesn't carry all of the spices in this
recipe, please let me know which ones you can't find. Thanks!
340 - 11th Street, Suite 4A
Brooklyn, NY 11215
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