Here is a picture of my latest recipes, healthful, flavonoid-laden, fudge and parsley nachos with capers, red and black beans, and blue corn chips. IMHO, they are remarkably tasty, smell very good, and even more remarkably, I have restricted my intake of fudge to 2 squares per day. Read further in the blog for these recipes, designed by a biochemist (me) expressly for good health. I also explain why they are so healthful.
Regards,
proclus
http://www.gnu-darwin.org/
| I still feel a little strange adding 2 cups of parsley flakes to a pot of spaghetti, but the result is quite luscious, and of course, eminently healthful as well. I have been piling the parsley flakes on nachos too, and find that it is not to hard to get almost a full cup of parsley flakes every day. If you have more suggestions about how to get more parsley into the food, please let me know. For example, a little red salmon improves the taste considerably, and likely aids enormously in the absorption of the parsley apigenin flavonoid. There are plenty of parsley recipe ideas in the right sidebar, and there are more links in my Greenpeace blog. More to follow. Regards, proclus http://www.gnu-darwin.org/ |
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