By Cathy Thomas et al.
Это энциклопедическое руководство приготовления 50 самых питательных фруктов и овощей в мире.
Советы по покупке и хранению, быстрые рецепты и великолепные снимки готовых блюд, а также фотографии отдельных фруктов и овощей. Книга является незаменимым ресурсом для домашних поваров, которые любят поставить больше фруктов и овощей на стол каждый день.
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Extra resources for 50 Best Plants on the Planet
3 protein (g)........................ 60% vitamin C...................... 15% calcium.......................... 4% iron................................ 6% 1. Heat the canola oil in a large, deep skillet on medium-high heat. Add half the garlic and cook for 30 seconds (do not brown). Drain the bok choy and place it in the skillet in an even layer. Drizzle with the sesame oil and cover. Cover and cook for 4 to 5 minutes, or until the leaves wilt and the stems remain tender-crisp. Line a rimmed baking sheet with a clean kitchen towel or paper towels; add the bok choy and set aside.
4 vitamin A IUs................. 8% vitamin C..................... 20% calcium.......................... 10% 1. In a medium saucepan, combine 1½ cups water and the quinoa. Bring to a boil on high heat. Cover and reduce the heat to medium-low. Simmer for 12 minutes. Remove from the heat and allow the pan to rest off the heat, covered, for 4 minutes. If any water remains, drain if off. Fluff the quinoa with a fork. In a large bowl, season the lemon juice with salt and pepper. Add the oil and whisk to combine.
IN SHOTS OF COLD DESSERT SOUP In a medium pan or Dutch oven, combine 3¾ cups fresh or frozen IQF (individually quick frozen without sugar) blackberries, 2 cups water, 3 tablespoons agave syrup or maple syrup, ½ lemon (thinly sliced), 1 cinnamon stick, and 3 whole cloves. Bring to a boil on high heat; reduce the heat to medium-low and simmer for 5 minutes, mashing the berries with a potato masher or slotted spoon. Strain using a fine sieve, pressing the contents with the back of a sturdy spoon to release the juice; discard the solids.