• Look and Feel Better
• Lose Weight
• Recover from an Illness, such as Cancer, Diabetes, Heart Disease or other Degenerative Diseases
• Lower Cholesterol 
• Heal Allergies
• Save Money
• Help the Environment*

    MAY COOKING CLASS

LET'S DO BRUNCH!

Sat, May 12th 10am-12:30pm

Just in time for Mother's Day.....what better gift to give that special person in your life than the gift of HEALTH itself? Please join me as we explore a wonderful array of healthy brunch options that both you, your Mother and the rest of your family will love! Gift certifcates available. Just call....I'll be happy to send you one! This class includes a scrumptious brunch of 5-6 dishes. Besides healing myself of chronic fatigue syndrome, migraines and eczema, I lost over 40lbs. in the first 6 months of changing my diet. Many of my clients have reported similar results! 

Taste how delicious plant foods can be, which have no cholesterol and very little fat, but at the same time, are high in vitamins, fiber and minerals! $39 if received by May 10th, otherwise $45. Please call 412-741-5167 or email:macrorose@msn.com to register.

Cooking Green Fact "As environmental science has advanced, it has become apparent that the human appetite for animal flesh is the driving force behind virtually every major category of environmental damage now threatening the human future: deforestation, erosion, fresh water scarcity, air and water pollution, climate change, biodiversity loss, social injustice, the destabilization of communities, and the spread of disease." Worldwatch Institute, "Is Meat Sustainable?" Worldwatch Magazine, pg.12, http://worldwatch.org/pubs/mag/2004/174/ Sign up for my mailing list & receive regular tips and recipes.

FEATURED RECIPE!

QUINOA SALAD! Just in time for the warmer weather, try this refreshing salad. Indigenous to Peru, quinoa is very high in protein and cooks in 15 minutes. Quinoa must be washed well. It has a coating, called saponin, which is very bitter. I usually rinse it 5-6 times! Ingredients: 1 cup quinoa, rinsed well  11/2 cups water        1 cup celery 1 cup red onion, chopped and blanched 1/2 cup black olives sunflower seeds to taste 1/2 cup chopped parlsey Add rinsed quinoa to a pot. Add water, cover and bring to a boil. Lower the heat and simmer about 15 minutes. Place quinoa in a bowl with celery, red onion and black olives.   DRESSING 1 Tbsp. mustard  3 Tbsp. olive oil 1/2 Tbsp. rice vinegar 2 tsp. umeboshi vinegar or to taste Mix above ingredients and add to quinoa salad. Add toasted sunflower seeds to taste. Sprinkle with chopped parlsey and serve. Serves 5-6.         Food is Elementary Recipes