General tips

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Tumbleweed, Pinto Bean, and Wild Rice Salad Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

3/4 c Dried pinto beans

1 1/2 c Tumbleweed greens or curly

-- endive, or fennel tops 1 1/2 c Cooked wild rice

3/4 c Sunflower oil

3 tb Herb flavored red wine

-- vinegar 2 tb Chopped fresh chives

2 sm Garlic cloves, peeled

1/4 ts Black pepper

1/8 ts Salt

Chive blossoms for garnish Soak the beans overnight in water to cover. In the morning, drain the beans, rinse them under cold running water, and place them in a saucepan with fresh water to cover. Bring to a boil over high heat, then reduce the heat and simmer several hours until the beans are soft and the skins begin to split. Add water when necessary to keep the beans from drying, and stir occasionally to prevent them from burning and sticking. Remove from the heat, drain, and allow to cool. In a bowl, toss together the greens, beans and rice. Cover and chill in the refrigerator at least 30 minutes. In a blender, combine the oil, vinegar, chives, garlic, pepper, and salt. Blend at high speed until the chives and garlic are finely pureed. Pour the dressing over the salad, toss, and garnish with chive blossoms.

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<h1>Tumbleweed, Pinto Bean, and Wild Rice Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 c Dried pinto beans <P>1 1/2 c Tumbleweed greens or curly <P>-- endive, or fennel tops 1 1/2 c Cooked wild rice <P>3/4 c Sunflower oil <P>3 tb Herb flavored red wine <P>-- vinegar 2 tb Chopped fresh chives <P>2 sm Garlic cloves, peeled <P>1/4 ts Black pepper <P>1/8 ts Salt <P>Chive blossoms for garnish Soak the beans overnight in water to cover. In the morning, drain the beans, rinse them under cold running water, and place them in a saucepan with fresh water to cover. Bring to a boil over high heat, then reduce the heat and simmer several hours until the beans are soft and the skins begin to split. Add water when necessary to keep the beans from drying, and stir occasionally to prevent them from burning and sticking. Remove from the heat, drain, and allow to cool. In a bowl, toss together the greens, beans and rice. Cover and chill in the refrigerator at least 30 minutes. In a blender, combine the oil, vinegar, chives, garlic, pepper, and salt. Blend at high speed until the chives and garlic are finely pureed. Pour the dressing over the salad, toss, and garnish with chive blossoms. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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