I have a great oil recipe today. The most important thing to remember about eating oils is NEVER COOK THEM! In my nutritional counseling business, I've found that when I get my clients OFF the cooked oils and especially the COOKED ANIMAL oils most of their skin rashes and blemishes clear up.

I would also recommend cold pressed oils and preferably from a vegetable source. And I always keep them in the fridge to help keep them from going rancid as quickly as they would if they are kept outside of the fridge in the cupboards, etc. You can always locate these at your local health food store. And oh Yes, HOW MUCH OIL TO EAT! I always limit them to one half to one ounce per person per meal.

So here are my 6 favorite oils that I use when I prepare food! And I will be giving you a recipe each week in this order…four weeks ago it was the Flaxseed Oil, three weeks ago it was the Sesame Seed Oil, last week it was Almond Oil. Now let's figure out what to do with Olive Oil. Here's a great tip about it other than a food recipe. It's also a great suntan lotion. For those of you who buy all those expensive suntan oils, this one is one of the better ones. Smells like the dickens, but will you ever get the sun quick. About that subject of tanning, even nectar when taken to excess becomes a poison. The sun is great, but not between the hours of 10:00 A.M. - 2:00 P.M. In our "CELEBRITY NUTRITION" Package, you will also find some information about this subject. At the end of this message I will add that special of the month for you. I've learned that it's very much of a hassle for most folks to open attachments much to my surprise. But then again, I should never be surprised with anything when it comes to computers. My eyes have really been opened to a whole new world since I became computerized. By the way, our very1st of a series of Tele-Seminars is filling up fast. We are almost sold out for this Thursday.

One more thing worth mentioning here. Notice I never charcoal grill anything whatsoever. The carcinogen factors in just a 16-ounce of charcoal broiled steak would be the same as smoking 200 cigarettes. Kind of makes me want to the Pick's Shuffle! You'll see me do that at NSA this year when I present at the Convention.

1. Flaxseed Oil
2. Sesame Seed Oil
3. Almond Oil =
4. Olive Oil = "Italian Vegetables"
5. Canola Oil
6. Walnut Oil

"ITALIAN VEGETABLES"

INGREDIENTS:

• 2 Summer Squash
• 2 Zucchini Squash
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 tsp. fresh chopped Parsley
• 1 tsp. fresh chopped Basil
• 1 tsp. fresh chopped Tomato
• 4 ounces of ground (in a coffee grinder) Almonds & Cashews
  
• 1 ounce of cold pressed Extra Virgin Olive Oil (Kind of raises the question of where do they get that Extra Virgin Olive Oil. I think there could be some reason much like where do they get Virgin Wool from? I can't help but think it's from the sheep that run the fastest.)

Slice the Squash and Bell Peppers in one quarter inch slices and steam for 1 minute. Then put them in a salad bowl and toss with the mixture of the Basil, Parsley, Tomato and Olive Oil. Top with the Ground Almonds and Cashews. Slap my mouth! YUUMMM!

Copyright © 2003 Center for Nutrition, Inc