WOULD
YOU LIKE TO IMPROVE YOUR
HEALTH?
There is more truth to the saying "You are what you eat" than most people realize. It is a known fact that what we take into our bodies directly affects our health and how we feel.
Allow us to introduce you to a cookbook packed with delicious recipes to make eating right a delight! With Love from Lucy's Kitchen is packed with 200 recipes featuring foods that are:
lowfat
low sodium
low cholesterol
sugar-free
meatless
Allergy sufferers will treasure this cookbook because it also features foods that are:
wheat-free
dairy-free
yeast-free
The author, Lucy Luz, has created this cookbook after she learned firsthand what good effects a diet of this type can have on a person's health. She and her family now benefit from eliminating unhealthy foods from their kitchens.
You'll be amazed how easily you can prepare these culinary treats for your family ... and how much they will enjoy them! And you'll feel good knowing you're helping them eat right.
$7.95 plus $2.75 shipping
(Florida residents please add .48 sales tax)
PAYMENT OPTIONS:
1. Pay withor your checking account..
or
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uNcoMmon FiNdS
138 Sea Grove Main Street #840165
St. Augustine, FL 32080
featuring recipes such as:
Black Bean Soup Chili Three-Bean Salad Rice Tabuli Cajun Squash String Beans and New Potatoes Eggplant Creole Pasta Primavera Stuffed Shells Vegetable Pizza Sweet Potato Muffins Granola Bars P-Nut Butter Haystacks
The story behind the book
Sample recipe
The story behind the book
Vegetarian ... YUK! Living on twigs, leaves and seeds -- that's for the birds. Yes, this may be your initial reaction. I have to admit I was not too keen on the idea myself. However, circumstances arose which made a change in diet a matter of life or death.
For years my husband Tony and I knew that store-bought, commercially-raised meats were very unhealthy. So we decided to raise our own, thinking this was better. We got to the point where we were consuming 150 pounds of beef, 100 pounds of pork and about 50 pounds of chicken each year. Needless to say, we were "meat and potato" people.
There are literally millions of people walking around this world who are sick and don't even know it. This was true of us. Until Tony's health became so critical that he felt life seeping away from him, we, too, were unaware of what we were doing to our bodies! We were desperate and didn't know what to do next. Like most people, we sought medical attention. For eleven years doctors tried many different prescription medications for his heart, lungs, and blood pressure. Instead of getting better, he got worse.
At this point, we realized that if he was going to get better, more was needed than merely masking the symptoms. We had to get to the root cause of his deteriorating health. As a last resort, we turned to a natural health care specialist. What we discovered was surprising and shocking!
We discovered that due to the numerous medications Tony had taken over the years and the poor eating habits we had developed, toxins had accumulated in his body and were doing damage. Years of suffering could have been spared had we been informed in the beginning that his health problems could be greatly helped with a dietary change.
Having gained this knowledge the hard way, along with seeing the results of a good diet first hand, I wanted to share some of what I learned with others. This is one reason I have created this book. You will find that these recipes have been refined to be dairy-free, sugarfree and processed flour-free, yet they are LOADED with taste and are extremely easy to prepare.
I do hope you find this collection helpful as you work toward better health through healthy eating habits. Bon Apetit!
Sample recipe
VEGETABLE TOURLU CASSEROLE
1/2 lb. green beans 1/2 c. tomato paste
1 lb. eggplant, cut into 1 inch cubes 1 1/2 tsp. salt
3 med. carrots, cut into slant slices 1/2" thick pepper to taste
2 lg. onions, cut into 1 inch cubes 1 1/2 tsp. honey
2 lg. celery stalks, cut into 1/2" slices 1 1/2 tsp. basil
1 lg. red or green pepper, cut into 1" cubes 1/4 c. olive oil
4 med. potatoes, cut into 1/2" cubes 2 c. chopped tomatoes
3 small zucchini, cut into 1/2" slicesSnap ends off beans and cut into 2 inch lengths. Combine all ingredients except zucchini in a 5-quart casserole dish. Cover and bake at 350 degrees for 1 hour or until vegetables are almost tender. Add zucchini and bake for another 20-30 minutes. Can be served hot or at room temperature in a wide soup bowl.
Optional: top with a good helping of tofu sour cream
1998-to present year by Lucy Luz. All rights reserved. Reproduction or publication of the contents of this page
in any manner -- electronic or otherwise -- without written permission is prohibited. Appropriate action will be taken.
web designed by Deborah McGeorge
