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To roast a whole pepper, place whole washed pepper under the broiler and rotate every 3-4 minutes until evenly charred with skin blistered. Seal in paper bag until cool. Peel and seed over a bowl to catch the juices. To save time and fuss, whole roasted red peppers may also be bought in many specialty grocery stores, packed in jars.
Directions: Put all ingredients in blender, and blend until smooth. Serve heated, with spaghetti squash, cooked pasta, poached salmon, or stir-fried veggies. Or, add to soups for a real flavor boost.
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
Mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113