Projet Familles Parisienneso small, thin slices and fry it in the oil until it's crispy. Salt it to taste. 5 Try a hearty root-vegetable side dish. Preheat the ov en to 375 degrees Fahrenheit, and chop burdock, carrots, fennel, potatoes and turnips into small chunks. You should have about a cup of each vegetable. Mix the vegetables together and put them in a shallow oven pan. Drizzle them with olive oil and mix them around until they're evenly covered. Sprinkle the vegetables with garlic salt and black pepper, and then bake for 45 minutes. Stir the vegetables 2 Reverse Diet or 3 times while baking. 6 Throw together a traditional Asian stir-fry with burdock, green onions and carrots. Slice 2 cups of burdock and carrots into small pieces, and chop a cup of green onions. Heat a tablespoon each of vegetable oil and sesame oil in a large frying Projet Familles Parisiennes pan or wok. Cook 2 tablespoons of sesame seeds in the oil for about a minute, then add the vegetables. Cook on medium-high heat for fi . for salt by increasing the number of salt-free herbs and spice mixes. Keep the total amount of sodium at less than or equal to 1,500 m g per day (see References 3). Read food ingredient labels to identify low-sodium products and avoid adding extra salt to dishes (see Re sources 1 for a list of ingredients to avoid). Increase Fiber Increase the amount of whole grains and fruits and vegetables in dishes t o raise the amount of fiber in the diet (see References 1). Serve whole grains such as brown rice and whole wheat bread, and add more f free safari templates resh or frozen vegetables and fruits into dishes. Purchase canned vegetables that do not have added salt. Drain and rinse canned produc ts packed with additional salt (see Resources 2). Limit Total Fats and Cholesterol Avoid fatty meats, fried foods and added oils. Opt i Projet Familles Parisiennes nstead for lean cuts of pork, chicken and fish. Bake or steam rather than frying, and avoid adding extra oil or butter to finished dish . ng in stir fries and casseroles. These small zucchini are crisp and tender when young, but once they mature, zucchini are no longer sui table for eating fresh in salads or for traditional zucchini recipes like zucchini parmesan. Mature zucchini develop a tough skin and l arge seeds, but they are ideal for baking moist breads, cakes and muffins. Preparation Wash the zucchini to remove any dirt or garden r esidue. Check for any soft or discolored areas. Small areas can be cut away and will not harm the fruit. Thoroughly dry the zucchini wi free nurse powerpoint templates th a soft cloth or paper towels. Cut zucchini lengthwise to expose the interior. Scoop away any overgrown seeds and pith. The fruit of the zucchini is firm and white or whitish green. Trim the ends and cut the zucchini into four-inch sections. Grating or Shredding Grate Projet Familles Parisiennes with a vegetable grater or shred loosely in the blender. The zucchini should be shredded, not pureed. Watch closely that you do not ov .
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