Vegetable and Shrimp Tempura

This is some fun comfort food. It is not really hard and it is tasty. You can really use any vegetables you like cut into bite size pieces.

1 cup of wheat or rice flour
1 cup of cold mineral water

1 small onion, cut in half then in strips
1 head of broccoli, cut in bite size pieces
12 fresh shrimp, shelled and deveined
1 bottle of Apollo Salute oil

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Roasted Ratatouille

It is that time of the year when Nature is at its most abundant producing overflows of tomatoes, zucchini, eggplant, and peppers. How do you eat it all without it going bad? Well, there are many ratatouille recipes out there but this tops them all. The amounts below are just suggestions, it works well with any quantities your garden is producing or with the bounty your friends are giving to you.

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Improve Health and Joy Through Education

The link below contains an excellent article about a new UC Davis olive oil consumer study. Essentially the study showed that consumers do not prefer the oil that olive oil experts rate as the highest quality. The main challenge for consumers is acquiring the taste for the bitter and pungent qualities of real extra virgin olive oil. Acquiring this taste is similar to acquiring the taste for the strong and bitter flavors found in coffee and beer. However, when the consumers learned that the strong flavors found in real extra virgin olive oil is evidence of a high concentration of antioxidants they began to be more receptive.

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The Mediterranean Foods Alliance Website

May was Mediterranean food month and the Mediterranean Foods Alliance website had a recipe contest and has posted the winners on their website.

We have mentioned this website before because it is one of the best sites if not the best site for learning about the Mediterranean diet. They have an educational introduction for the beginner, extensive resources for the experienced, lots of wonderful recipes, practical tips for introducing the Mediterranean diet into your diet and much more. This is all presented in a beautifully designed website, well worth the visit.

Should you cook with extra virgin olive oil?

Below is the best article I have read on cooking with extra virgin olive oil. In essence, the phenolitic compounds found in high quality extra virgin olive oil protect the oil during the cooking process so it does not break down into harmful substances. Low quality olive oils do not have these compounds so it is actually more harmful, not less harmful, to cook with them. There are many other factors that make high quality extra virgin olive oil the best choice for cooking. I highly recommend reading the entire article.

The scientific truth on cooking with extra virgin olive oil


Substituting Polyunsaturated Fat May Reduce Heart Health Risk More Than Cutting Bad Fat

Below is a link to a recent study done at Harvard University that found replacing saturated fats with unsaturated fats may reduce your risk of heart disease by 20 percent more than just reducing fat intake. This is significant because it implies the low-fat craze is not the healthiest approach. Our body needs fats so why not consume healthy fats. Extra virgin olive oil has both polyunsaturated and monounsaturated fats and is one of the healthiest fats around. One fun way of replacing saturated fats with unsaturated fats is to replace butter with real extra virgin olive oil in desserts. We have a wonderful carrot cake recipe on our site that does exactly this and it is yummy. You can find the recipe here.

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