It can cause severe illness and even death. That’s why we should care to choose wisely what we eat. Most fruits and vegetables that are bought in supermarkets are often sprayed with pesticides and preservatives that are harmful to our body. It endangers our lives although it does not cause instant death. What more if it is not stored, handled, and cooked properly?
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Recipe 08: Rainbow Vegetable Noodles • 1 Average Zucchini • 1 Average Summer Squash • 1 Carrot • 1 Thin Sweet Potato • 4 oz. Onion (Red) • 6 oz. Bell Peppers (Yellow, orange, and Red) • 3 Garlic Cloves • 4 tablespoons butter • Salt and Pepper As per your taste DIRECTIONS: Let the oven heat at 400° and use butter to grease the baking sheets. A spiral slicer will help you to crush the zucchini, carrot, sweet potato and carrot. You will get colorful ribbons to set in a bowl.
Arrange the pieces on the prepared baking sheet and flatten out. Bake for up to 15 minutes, or until golden brown. 7. Broil for an additional 5 minutes, then place on a cooling rack for 4 minutes before serving. Store in an airlock container in the refrigerator for up to a week.
Take a banana peel and start scraping the inner white part of the peel. You should have to spoon the white inside of the bark. Add two drops of essential oil of tea tree and put it over the corn. Wrap the bandage around the corn, so that the white part of the peel is not moving from one place. Leave a few hours, and then wash your feet, only with clean water.
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Cut the tomatillos in half and place them, cut-sides down, on a foil-lined baking sheet. Place under a broiler until the skins are somewhat blackened on top, 8 to 10 minutes. Carefully pierce the tomatillos with a fork and put them in a food processor or blender. Add the onion and garlic and process until combined. Add the cilantro, jalapeño, and salt and process until puréed.