|
| |
KEEP PACE WITH SKILLS AS ECONOMY IMPACTS WORK & LIFESTYLE |
|
|
|
EWORKSTYLE® |
|
|
Communications Workshops, Courses & Showcases |
JOIN |
SIGN IN |
|
|
|
|
|
|
| by: Paula Robinson Deare |
RECIPE |
 |
|
1. CREATING YOUR PANTRY
.
|
2. TOOLS & EQUIPMENT
.
|
3. WHOLISTIC FOODS
.
|
4. SERVING DISHES & DINING
.
|
6. MENUS & RECIPE LIST
.
|
|
|
|
|
| INSTRUCTIONS |
Dry Ingredients |
|
cup |
|
cup |
|
cup |
|
cup |
|
|
|
|
| |
|
|
Wet Ingredients |
|
cup |
|
cup |
|
cup |
|
cup |
|
|
|
|
| |
|
|
Equipment |
|
cup |
|
cup |
|
cup |
|
cup |
|
|
|
|
| |
|
|
|
|
Instructions |
| Equipment Needed: |
| 1 |
Put the strained |
| 2 |
Drain reserving |
| 3 |
Meanwhile |
| 4 |
Add the chopped |
| 5 |
Serve with |
|
OVERVIEW |
| This classic Phoenician soup
features rice noodles and carrots with broccoli tops, and a dash of dried, crushed cayenne peppers. The nutritional value, fiber and
vitamins are at the top of the charts whenever fresh vegetables, garlic and olive oil are used. This soup can be made in large batches and frozen for quick meals. Serve with a whole grain baguette and pesto or crackers and cheese. Make the soup ahead a few hours of
time, then let the subtle nuances of the flavors blend - all soups are better the next day. |
|
|
|
©
EWORKSTYLE
INSTITUTE, EST 1995, ALL RIGHTS RESERVED |
|
|
