Text 718, 67 rader
Skriven 2013-05-06 16:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: probiotics 503
======================
 ML> I believe so. We used to use Danny products in the early '70s.
 NB> That's what I remembered.  I got into eating yogurt in the late '60's
 NB> (the taste back then really did take getting used to [g]);

It was much more acidy; they didn't have the taste-bud-fooling
technology down yet. It was also probably better for you then.

 NB> mid-70's or so got into the natural foods eetc...

I think many of us followed similar paths.
 
 NB> Coming from a viewpoint that has people eating meat from about the
 NB> very beginning, I figure that there would have been less the extinction
 NB> of populations that didn't "guess right", and more the observation of
 NB> some who could put it together and see that some combinations were more
 NB> satisfying in leaner times...  The science to explain it no doubt came
 NB> later... :) 
 
No doubt.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Grapefruit Cocktail (Vegan)
 Categories: Vegan, Appetziers
      Yield: 2 servings

    1/2 lg Grapefruit; peeled
           - and the pith removed
    1/2 lg Ripe avocado; peeled
           - stoned and sliced
     75 g  Seedless grapes
      8    Green olives (optional),
           - stoned and halved
     75 g  Cherry tomatoes; skinned,
           - quartered
      1 sm Bunch fresh lovage or basil
      3 tb Natural yogurt
           -(Vegans omit)
      1 tb Garlic vinaigrette

  Fresh, sharp flavours are the keynote of this appetizer: olives,
  tomatoes, grapes and avocado are balanced with the grapefruit and herbs
  in a yogurt dressing, and chilled. Summer food.

  Divide the grapefruit into its segments and cut them into bite-sized
  pieces. Combine with the sliced avocado, grapes, optional olives and
  quartered tomatoes. reserve a few of the basil or lovage leaves for
  garnish, slice the rest anbd mix them into the fruit. Finally mix the
  yogurt and vinaigrette, and dress the mixture. pile into two individual
  glass dishes and chill. Serve garnished with the remaining leaves.

  To skin tomatoes:

  Put the tomatoes into a bowl and cover with boiling water. Leave to
  stand for 3-4 minutes, then the skin will peel off easily with a sharp
  knife.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----


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