The Proven Dangers of Microwaves

Is it possible that millions of people are ignorantly sacrificing their health in exchange for the “convenience” of microwave ovens?

Why did the Soviet Union ban the use of microwave ovens in 1976?

Who invented microwave ovens, and why?

The answers to these questions may shock you into throwing your microwave oven in the trash.

10 Reasons To Throw Out Your Microwave Oven

From the conclusions of the Swiss, Russian and German scientific clinical studies:

1). Continually eating food processed from a microwave oven causes long term – permanent – brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].

2). The human body cannot metabolize [break down] the unknown by-products created in microwaved food.
3). Male and female hormone production is shut down and/or altered by continually eating microwaved foods.
4). The effects of microwaved food by-products are residual [long term, permanent] within the human body.

5). Minerals, vitamins, and nutrients of all microwaved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.

6). The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens.

7). Microwaved foods cause stomach and intestinal cancerous growths [tumors]. This may explain the rapidly increased rate of colon cancer in America.

8 ). The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.

9). Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.

10). Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

http://curezone.com/foods/microwave_oven_risk.html

Have you tossed out your microwave oven yet?

What You Need:

* 2 tablespoons olive oil
* 1 onion, chopped
* 1 carrot, chopped
* 1 (12-ounce) package frozen vegetarian burger crumbles
* 1-1⁄2 cups Good Gravy (recipe follows)
* 1⁄2 cup frozen peas
* 1 tablespoon tamari soy sauce
* 1 teaspoon minced fresh thyme or 1⁄4 teaspoon dried
* Salt and freshly ground black pepper to taste
* 3 to 4 Yukon Gold potatoes, peeled and diced
* 1⁄2 cup soymilk

What You Do:

1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until soft, about 7 minutes.
2. Stir in the burger crumbles, gravy, peas, tamari, thyme, salt, and pepper. Remove from heat and set aside.
3. Preheat oven to 350 degrees. Boil potatoes in a pot of salted boiling water until soft, about 20 to 30 minutes. Drain and mash with soymilk and salt. Spoon the filling mixture into a lightly oiled baking dish. Spread a layer of mashed potatoes on top and drizzle with remaining oil. Bake until filling is hot and top is golden, about 30 minutes.

Good Gravy
You’ll wonder why anyone would ever eat naked mashed potatoes again after whipping up this easy, savory gravy. Less intense than mushroom-based gravies, this one adds just the right touch of decadence to your meal, without overpowering the other flavors on your plate.
Makes 2½ cups
What You Need:

* 2 cups vegetable broth or water
* 3 tablespoons tamari soy sauce
* 1 teaspoon fresh thyme, minced
* Salt and freshly ground black pepper to taste
* 2 tablespoons cornstarch dissolved in 3 tablespoons water
* 1⁄4 cup soymilk

What You Do:

1. In a small saucepan, combine the broth, tamari, thyme, salt, and pepper over high heat and bring to a boil. Reduce the heat to low, whisk in the cornstarch mixture and stir until the sauce thickens, about 2 minutes. Slowly whisk in the soymilk. Do not boil. Taste to adjust the seasonings before serving.

Tempura Tuna, Spicy Salmon, Dynamite Roll

Shima Sushi Toronto

Serves 6
What You Need:

* 4 quarts water
* 1 tablespoon sea salt
* 8 ounces macaroni
* 4 slices of bread, torn into large pieces
* 2 tablespoons + 1/3 cup non-hydrogenated margarine
* 2 tablespoons shallots, peeled and chopped
* 1 cup red or yellow potatoes, peeled and chopped
* 1/4 cup carrots, peeled and chopped
* 1/3 cup onion, peeled and chopped
* 1 cup water
* 1/4 cup raw cashews
* 2 teaspoons sea salt
* 1/4 teaspoon garlic, minced
* 1/4 teaspoon Dijon mustard
* 1 tablespoon lemon juice, freshly squeezed
* 1/4 teaspoon black pepper
* 1/8 teaspoon cayenne
* 1/4 teaspoon paprika

What You Do:

1. In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.
2. In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
3. Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
4. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.
5. In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

http://www.vegnews.com/web/articles/page.do?pageId=40&catId=10

This is the dressing for a “Vegan Caesar Salad”
(It is supposed to go on romaine lettuce, with croutons)

2 T blanched & ground almonds
3 cloves garlic, pressed or minced
3 T dijon mustard
3 T Brewer’s Yeast
2 T soy sauce
3 T lemon juice
1/4 c water
1 T olive oil
Combine almonds, garlic, mustard & yeast to make a paste, whisk in the remaining ingredients.
Or put everything in a blender and process until smooth.

1C potato, cubed
3C water
1 clove garlic, pressed
1 clove roasted garlic
1C onion, chopped
2C portobello mushrooms, degilled (reserve the gills) and chopped
2C white mushrooms, sliced
6oz silken tofu (1/2 a block)
salt and pepper to taste

-In a large saucepot with a a lid, heat water over med/high, add potato, pressed garlic, and mushroom gills. Cover and let cook until potato begins to soften, about 5 minutes. Reduce heat to medium. Add the onion, cover and cook until slightly softened, then add the mushrooms, cover.

-When the mushrooms and everything is cooked remove half the soup and set aside to cool a little. Add tofu and roasted garlic to the food processor; process until smooth, then slowly add the soup, pureeing until the tofu is mixed in well, and texture is where you like it.

-Add tofu mixture back into the soup in the pot. Stir and mix well, add salt and pepper to taste. Cover and allow to sit for another 5 minutes over low heat before serving, to allow the flavors to come together.

Also: You may double this recipe but you must divide the batter in half and cook it as two separate omelets. If you try to cook too much at one time, your omelet will not cook properly.
6 ounces (1/2 package) Mori-nu lite silken tofu (or regular extra-firm silken tofu)
1 tablespoon soymilk
1 tablespoon nutritional yeast
1 tablespoon potato starch or cornstarch
1 teaspoon tahini
1/8 teaspoon onion powder
1/8 teaspoon turmeric
1/4-1/2 teaspoon salt, or to taste
1 pinch chipotle pepper or smoked paprika (optional)

Also needed:
Omelette filling of choice (have filling warm or at room temperature)

Blend together all ingredients until smooth. (I use a Magic Bullet blender, but you may use any small blender or hand blender. To use a larger blender, you may have to make a double batch.)

Spray a large non-stick skillet with olive oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to low.

Cover and cook for about 2-4 minutes, checking often to see if it’s done. When the edges have dried out, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color, but not browned. When it’s ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.

Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot.

Makes one serving. Without filling, this provides 157 Calories (kcal); 4g Total Fat; (22% calories from fat); 15g Protein; 16g Carbohydrate; 0mg Cholesterol; 687mg Sodium; 2g Fiber.