Herbal Therapy For Children – Kava Kava Tea

Herbal Therapy For Children – Kava Kava Tea

The chemical composition of plants is fascinating and complex, including alkaloids, glycosides, vitamins, minerals, bitters, tannins, mucilagens, and saponins.

The complexity sometimes makes it difficult for the noneducated to differentiate therapeutic from toxic plants. Some herbs are typically used as tonics, commonly given for extended times to enhance cognitive, metabolic, or immune function (eg, ginkgo, garlic, spirulina). On the other hand, herbs like St John’s wort, kava kava, and echinacea are mainly prescribed as treatment for more specific illnesses.

Echinacea

Echinacea as herbal remedy

Therapeutic indices will vary and may be unpredictable, particularly in children. Children’s dosages cited by many herbal guides are age-dictated, expressed as fractions of an adult dose, and strictly anecdotal.

An article by an herbalist recommending usage of St John’s wort, kava kava tea, catnip, and kola nut singly or in combination for management of attention deficit (hyperactivity) disorder in children suggests the consumer “follow the manufacturer’s recommended dosage guidelines.”

Image: http://dlnr.hawaii.gov/hisc/info/invasive-species-profiles/false-kava/

Kava Kava Plant

Clinical studies are sometimes cited but a more critical look often reveals notable shortcomings with design and conclusions. Improving technical skill and design are slowly evolving for better research, particularly in Europe? H Yet little, if any, safety evidence, as with many pharmaceuticals, pertains to pregnancy or pediatrics. A voluntary recall of ginseng products in New York, Connecticut, Ohio, and Massachusetts came after New York State teachers reported that students were drinking ginseng extract that contained up to 24% alcohol.

Quite a few herbs can increase risk of miscarriage. Feverfew, often used in treatment and prevention of migraine headaches, may initiate uterine contractions and has been used to help expel afterbirth. Experience herbalists know that herbs may interact with each other, pharmaceuticals, and foods with ramifications for efficacy and toxicity.

Herbal products, for example, are increasingly used for management of insomnia, anxiety, and depression, even in adolescents. Many herbal references omit warnings for potential interactions of such herbs with certain antidepressant medications, particularly monoamine oxidase inhibitors and even certain foods. Recently, popular diet teas containing herbal laxatives have been associated with misuse, resulting in cramping, diarrhea, dehydration, and even some deaths in patients with eating disorders.

Feverfew properties

Feverfew

Scientific clinical evidence for efficacy is so lacking for most popular herbal products but public demand is so great that in Germany the Commission E-Monographs were generated. These allow use of specific herbs for specific medical purpose if “reasonable” anecdotal evidence for efficacy exists and no specific safety risk has been demonstrated. In the United States, the Dietary Supplement and Health Education Act of 1994 allowed, to the dismay of many, manufacturers of supplements to state biochemical evidence of efficacy but not to make clinical claims.

Optimistically, one might suggest that the purpose of the Act was ultimately to assure safety through research. Undoubtedly, it was hoped that with public demand the ensuing manufacturing and marketing competition would entice the well-organized research companies (previously not interested in nonpatentable supplements) to develop more quality assurance products. Although labeled, standardized herbal products are available at health food stores, compensating for natural variability in bulk herbs, quality assurance has been a concern.

The American Botanical Council studied more than 400 commercially available ginseng products, a project spanning several years and funded by private sector money. The biochemical essence of ginseng in its various forms is well-documented. Results not yet published indicate that many products did not meet claimed standards for content (personal communication, American Botanical Council). The Council hopes to be able to set future standards for quality.

 

The Art of Craft When Summer Comes

The Art of Craft When Summer Comes

As summer rolls on, parents search for supplemental activities to keep kids busy pre- or postcamp or while traveling. Sidelines can help fill those needs.

Mrs. Grossman’s Paper Co., Novato, Calif., known for its terrific stickers, takes the category to new heights. In addition to an extensive selection of stickers for all ages, Mrs. Grossman’s offerscraft kits for making stationery, magnets, jewelry, pop-up cards and frames: all you add are scissors and glue. Newly available is a line of organizer stickers designed for six-hole organizer books. (800) 457-4570;

FunStuff, Ft. Wayne, Ind., duces a line of laminated play cards with reusable vinyl stickers that serve as both stationery and gift toy. Each card comes with an envelope and note paper and is available in two sizes. (800) 598-7470;

Mudpuppy Press, the children’s division of Galison Books, New York City, has added 20-piece board puzzles for younger children to its grow- ing line of kids’ sidelines. Other of- ferings include puzzles of increasing complexity for different ages, family puzzles, boxed note cards, note folios (very large note cards) and half notes. (212) 354-8840; fax (212) 391-4037. Balitono, Brooklyn, N.Y. makers of brightly colored, hand-painted three-dimensional wooden magnets, hanging ornaments, mobiles, plant sticks, napkin rings, pins and keychains announces “Paint the Wild” Rainforest Frog and Tropical Fish wooden craft kits. Everything needed for creating magnets and hanging decorations is included. (800) 769-9491. Rich Frog Industries, Burlington, Vt., specializes in charming children’s gifts and toys with an accent on history, art and nature. Products include rulers, puzzles, pencils, drawing templates, pencil boxes, bookends, decorative hangers, clothing racks, toothbrush holders and animal-character soft toys. (802) 865-9225

Sassafras Enterprises, Chicago, adds several new designs to its delightful selection of children’s bookends, featuring animal and transportation motifs. Brightly colored nylon book bags, pencil cases and belt bags should appeal to the student on the go. (800) 537-4941; fax (312) 220-0873.

The Heritage Collection. New York City–purveyors of African-inspired greeting cards, gift bags, gift wrap, mugs and place mats, canvas bags and posters premieres a line of coloring and activity books for children. (800) 969-5698; fax (212) 647-0188.

loom band bracelets and loom crafts

Loom Bands as popular as last year

Loom bands are creating a storm with multicolored bands, loom boards and hook tools becoming incredibly popular;Packaging becomes the product– almost–with the new Pop-Out Bag and Color-Me boxes and bags from Bags with a Twist, Danbury, Conn. The Pop-Out line features perforated figures that “pop out” to become toys, such as paper dolls, gliders, circus animals and dinosaurs. (800) 700-0302;

Wizbits, New York City creators of the award-winning children’s creature construction sets, brings us Zoobits and Dinobits, kits of puzzle-like pieces that fit together to construct realistic three dimensional animals or beasts. Each kit contains detailed descriptions of each animal and its habitat. (212) 627-2115;

Ek Success Ltd and its Crayon Factory division, Carlstadt, N.J.–manufacturers of an array of marker, calligraphy, watercolor and rubber-stamp creativity sets as well as the Beam and Read hands-free light for reading, writing or working–continue to expand their offerings. (800) 524-1349;

GeoCentral, Napa, Calif., adds several products to its notable lines of rock, fossil and sea shell collectors’ kits geared to nature-loving, object-hording kids. Rocky Bingo is an educational board game featuring the company’s Rocky the Rockhound character. Geosaurus debuts as a fresh face to guide youngsters through the world of fossils. (800) 231-6083;

Davis Liquid Crystals, San Leandro, Calif., presents a range of color-changing products. Everything is coated or covered with liquid crystals, which change color when touched: stickers, sticker albums, touchstones, paper weights, note pads, writing utensils, bookmarks, key rings, jewelry and mousepads. (800) 6775575;

Patch Products, Beloit, Wis., creators of games and puzzles for adults and kids, announces two new children’s games: Blurt!, a board game where players race to be the first to “blurt” out the word described in a simple definition; and TriBond Kids, a children’s version of the best-selling TriBond board game where players progress after correctly answering clue-sets. (800) 524-4263;

Cove Press, the new imprint of o.s. Games Systems, Stamford, Conn., tops its fall list with the Alice in Wonderland Puzzle and Game Book by Lewis Carroll scholar Edward Wakeling, based on a number of puzzles invented but never published by Carroll.

Platnik of America, New Canaan, Conn., expands its sizable ranks of Concentration-like Memo games, playing cards and jigsaw puzzles. (800) 962-3468;

Ever-popular bePuzzled of Bloomfield, Conn., presents a popular potential victim in its continuing murder-mystery puzzle series: “To Kill a Mother-in-Law,” which appears along with “Shop Till You Drop.” Kids will enjoy the three new puzzles in the Spider Tales mystery series, “Which Is Witch” “Spies on Wheels” and “Secret of Rock Island.” (203) 769-5710;

Gopi Krishna’s Works

Gopi Krishna’s Works

Of all the Indian yogis who came to the West in the past century, Gopi Krishna distinguished himself for understanding the Western mind. Krishna’s mission was not to gather spiritual devotees, but to convince the scientific community that understanding kundalini is the key to understanding the human brain, and ultimately the nature of thought and the universe itself.

Gopi Krishna

Kundalini is the Sanskrit term for a latent energy force coiled at the base of the spine. When activated by yogic practices, kundalini rises up the spine to the brain, bringing mystical ecstasy and phenomenal mental and psychic powers.

(In Eastern mythology, kundalini is symbolized as a sleeping serpent or dragon, and some scholars maintain that it appears in the West as the serpent on the caduceus and in the Bible–”more subtle than any beast of the field.”)

Krishna’s experience with kundalini is detailed in his noted autobiography Kundalini: The Evolutionary Energy in Man and summarized in Gene Kieffer’s introduction to this volume. Born in Kashmir in 1903, Krishna taught himself yoga as a teenager. The rise of kundalini, after seventeen years of daily meditation, was as unexpected as it was dramatic.

“Suddenly, with a roar like that of a waterfall, I felt a stream of liquid light enter my brain through the spinal cord. …I felt the point of consciousness that was myself growing wider, surrounded by waves of light.”

From that day until his death in 1984, Krishna studied the phenomenon of kundalini. This compact anthology manages to convey the astounding breadth and depth of his investigations.

One of the first essays is excerpted from The Biological Basis of Religion and Genius, among Krishna’s best-known books. In it he predicted that scientists will one day detect and measure a biochemical essence which flows up the spine when kundalini rises. This essence is called prana (life energy) in Sanskrit, a word with no English equivalent because it is at once physical and psychological.

“Until the nature and properties of prana are determined,” wrote Krishna, “scientists will continue to be baffled by the phenomena of mind and consciousness in the same way as the ancients were mystified by the aurora borealis, lightning, thunder, etc. [before] the discovery of electricity.”

In other essays, Krishna tells how Mohandas Gandhi used the power of kundalini and how Sigmund Freud misinterpreted kundalini’s energy as the libido.

Our civilization is in crisis, Krishna concludes, because the majority of our leading minds have developed their intellect without a corresponding development of their spiritual qualities. We need more thinkers like Emerson, Einstein, Tolstoy, Gandhi, Bergson, and Jung who recognized the importance of the spirit, he wrote.

This book will appeal to those who believe in knowledge beyond thought, but like to think anyway.

Gopi Krishna’s Last Interview – Youtube

Food From The Mouth Of Khrishna

Food From The Mouth Of Khrishna

This book, which appears posthumously, is ‘an ethnography of food ritual and feasting’ (p. 1) set in Govardhan, a main centre of Krishna pilgrimage in Mathura district, Uttar Pradesh. The study derives from an analysis of the religious groups and ritual specialists of two major Vaishnavite sects and one non-sectarian folk tradition which together constitute part of the social field of Govardhan. The central concern of the book is to present an analysis of ‘culinary symbolic form’ (p. 4) through a study of ritual food transactions of these three pilgrimage groups. Although food in general is discussed, particular attention is given to a certain kind of food, prasad. Toomey’s approach is informed by interpretive anthropology: he is concerned with difference and multiple perspectives, interpretations and meanings. Snacks for weight loss don’t always have to be awful.

This comparative study of the food symbols and practices of different bhakti (devotional worship) traditions not only adds to anthropological accounts of food customs in different regions and castes, but extends our understanding of the diversity and innovation within bhakti religious practice. The book contributes to debates concerning contrasts in ritual form and content between monastic and house-holder-based sects and demonstrates clearly the interdependence of sectarian and non-sectarian modes of worship within Govardhan. It also maps the differences and interrelationships between folk and sectarian groups and how they influence and dispute with one another in the context of a dynamic Vaishnavite Hinduism.

Of particular interest is Toomey’s exposition of the connexion between food and emotion in Vaishnava devotional theory and ritual. Costume, dress and onesies all feature in the relativistic state of religious exuberance. Although each tradition may have its own model of emotional experience and rituals, and stories which it favours, in all bhakti traditions emotion expresses the human-divine relationship. This is substantialized for devotees through food symbols and practice. Food symbols are multi-vocal and evoke intense emotions. This is particularly so in bhakti where food-related metaphors and metonyms and ritual food practices generate emotional experience. Devotees offer to Krishna foods which are associated with feelings of well-being, joy and auspiciousness. Krishna is believed to consume this food, which is thereby ‘metonymically transformed into more love-laden prasad (p. 54) believed to embody the finer sentiments of devotion (p. 51). This culinary transformation is a metonym for a parallel transformation on the emotional level. Just as the offering becomes prasad, so too the devotees’ worshipful emotion is transformed into devotional experiences of Krishna’s blissful nature (p. 54).

Related to this theme is Toomey’s argument that hierarchy and purity-pollution do not apply to the worship of the gods nor to understanding the meaning of prasad. The meaning of prasad is not related to ritual restrictions but to the interpretations devotees give to it. If foods often embody emotional states, prasad is seen to be special not because of the purity of its actual physical substance, but because it is believed to embody the god’s divine grace. It is the value of auspiciousness, of well-being and opulence, not of pure/impure which is relevant for understanding the significance of ceremonial food offerings and prasad. This value or idiom also underlies the devotee/god relationship, giving way to an altruistic model of worship rather than one based on purity/pollution and hierarchy.

Toomey’s ethnography also offers new in-sights into non-hierarchical food systems in India. In previous studies of prasad and prasad exchanges, factors which regulate the acceptance of food in most other food-related contexts in India have not been considered. Toomey, however finds that prasad is not so unique after all, and that some of the rules which govern exchange in ordinary food exchanges, such as caste hierarchy, sectarian divisions, mutual opposition of caste groups and personal considerations, are relevant to exchanges of prasad. This understanding can only be gained by including in the study of prasad its preparation and offering as well as its distribution, and by looking at prasad in public ceremonial feasts where competition and conflict between guests, ritual specialists, castes and sects are enacted. In so doing, Toomey demonstrates clearly the vital and shifting nature of food systems and practices.

A well-written and detailed work, this book is a valuable contribution to our appreciation of bhakti and practical religion in India today as multifarious, innovative and dynamic systems. The text would also be of interest to those concerned with food cultures and symbolic systems in general. Paul Toomey died aged forty-one in 1992. We have lost a scholar who promised to generate debates and offer more insights on Indian religious practice.

Federal Ruckus Over Telephone Spying

Federal Ruckus Over Telephone Spying

The federal Labor caucus is likely to reject the wider use of telephone spying powers proposed by a Government review team. The chairman of the caucus legal and administrative committee, Senator Terry Asterno, made it clear yesterday that greater power would not be granted for “fishing expeditions” by police.

Cell Spying Review of Policy

Laws Around Cell Phone Spying

He believes that police and crime authorities already have too much power. The committee would “treat with the greatest of care” any proposal to extend the use of phone spying. ( Ref: http://cellspyinghq.com ) The committee has consistently rejected proposals to widen telephone spying powers. But it recognised that law-enforcement agencies needed to be able to fight organised crime, Senator Asterno said.

The review by officials in the Attorney-General’s Department advocates greatly expanding the list of crimes for which taps can be placed, reducing the Federal Government’s control of spying and allowing people to tape their own telephone conversations. The Victorian Council for Civil Liberties condemned the recommendations as a “backward step” that would erode rights to privacy.

The council’s president, Mr. Maisel QC, said the recommendations were unnecessary. “It’s regrettable that they’ve seen the need to review intercepts in view of there being no basis for changing existing law.” Senator Asterno said: “My personal view is that we have already, at a state and occasionally at a federal level, extended police and crime-authority powers too far. On the other side of the coin, we understand the difficulties that police and crime authorities have … “But there has to be a demonstrated benefit to the community for any increase in powers and we certainly will not increase those powers to allow fishing expeditions.”

Senator Asterno said he did not oppose conducting reviews of the telephone spying powers. Rapidly changing technology meant there was a need to study the powers, but privacy and civil liberty provisions must be retained. Mr Maisel said: “I think the intrusion is so serious that before you even get to the question of whether there should be a review, there should be a demonstrated need for change and then you ask whether there should be some change. But they’ve gone about it the other way _ they’ve just recommended change without worrying about a demonstrated need.”

The secretary of the Victoria Police Association, Senior Sergeant Danny Webb, said the proposed changes were long overdue.

Spanish Food For Thought

Spanish Food For Thought

Step onto your hotel balcony any balmy summer evening in Spain, and you’ll see your neighbors dining at sidewalk cares or strolling arm in arm under the stars. The strollers trace pathways along ancient cobblestones, enjoying historic, picturesque sights.

All along their walk, called a paseo in Spanish, tiny old women dressed in black, and weathered old men, sporting black berets perched at a rakish angle, sit on benches, saluting passersby with a cheerful vaya con dios.

Wandering along such a paseo yourself, you will surely sense the majesty of Spain and the romance of times gone by. Perhaps that’s why every day in Spain seems like a celebration, and this year Spain has two world-class events to celebrate. Expo ’92 is in full swing in romantic Seville from April 20 through October 12, while the Summer Olympics are attracting the world’s finest athletes to Barcelona from July 25 through August 9.

Spanish food, as colorful as the Spanish themselves, plays a prime role in all the festivities. Phoenicians And Olive Trees

One culinary tradition of Spain may have begun back in 600 B.C., when the Phoenicians planted the first olive tree on what is now Spanish soil. Visitors often recall the taste of Spanish olives long after other memories have faded.

Traditional Spanish cooks use olive oil in almost every dish, although today a few adventurers are experimenting with corn oil. And the olive trees themselves have long provided a livelihood for many Spanish families.

The Moors, a mixture of Arabs and Berbers, conquered Spain in the eighth century, adding their Middle Eastern influence to the country’s cuisine as well as to its architecture.

Sixteenth-century Spanish explorers introduced potatoes from the New World, and the Spanish tortilia was born. But don’t confuse this hearty potato omelette with the flattened Mexican tortilia. The Spanish tortilia is a delicious egg dish eaten either hot or at room temperature. It’s often sandwiched between two crusty pieces of Spanish bread.

The recipe here features a baked rather than the customary fried Spanish tortilia, but the real surprise is that it is as delicious as ever.

Marvelous Mercado

Traditional succulent Spanish food still can be found in the mercado (out-door or indoor market place) of every town or village. A visit to the mercado reveals a gorgeous–and pungent–array of fresh fruits and vegetables. The just-picked freshness of fruit in the Spanish market makes it a perfect dessert for any meal.

Besides offering great foods, the Spanish mercado is a grand visual display, showing fresh meat, poultry, and a cornucopia of glistening seafood arranged like a photograph.

Fresh Seafood

Spain has some of the richest fishing grounds in Europe, so it’s no wonder that its seafood is unrivaled. That especially holds true in the coastal cities, such as the lovely Mediterranean city of Barcelona.

All kinds of fin and shellfish are sold fresh daily in great variety, including sole, bass, tuna, lobster, and clams. It isn’t unusual to see a seafood paella decorated with an array of crab, lobster, or clams.

Although some Americans think the hot sauces of Mexico come from Spain, they don’t. The Spanish actually flavor their dishes with milder herbs and spices than do the Mexicans. Spaniards use an abundance of garlic, onions, olive oil, and saffron in their sauces.

Regional

Spanish cooking has some similarities throughout the country, but each region boasts its own special touches. In the south lies Andalusia, the home of Pablo Picasso, sherry, flamenco dancing, and the white-washed pueblo-citos (little towns) that dot the plains.

Andalusian cooks in towns such as Grenada and Cadiz rely heavily on seafood, chicken, and eggs. They flavor all of these with olive oil, garlic, laurel, onions, and deep red succulent tomatoes. If you ever have the pleasure of dining in Andalusia, do yourself a favor and venture into a small cafe to sample a slice of Spanish tortilia served between two pieces of warm crisp Spanish bread.

Or, try a full meal beginning with an appetizing gazpacho Andaluz, the famous chilled, refreshing vegetable soup of Spain. Next, order a main dish of seafood paella piled high with delectables such as clams or mussels and sprinkled with peas to give your meal a colorful touch. Finish your delicious meal with fresh fruit.

With luck, you’ll be able to sit back and sip your after-dinner sherry, while listening to flamenco guitars and clacking castanets and watching beautiful senoritas dance, their polka-dot dresses swirling to the music of gypsy chants.

Catalonia

Catalonia, with Barcelona as its capital, lies on the Costa Brava, Spain’s eastern coastline that follows the Mediterranean from Barcelona to the French border.

Olive oil, garlic, onions, tomatoes, almonds, hazelnuts and pine nuts, along with dried fruits–specially raisins and prunes–give the foods of Catalonia their mild and delicate, yet savory flavor.

 

Because Catalonia borders the water, seafood is often a main dish here, too. The region is also known for its spring vegetables, summer fruits, and fall wild-wood mushrooms. If you find yourself in Barcelona, order one of the area’s fabulous seafood creations and have a taste of a scrumptious rice dish. Then tempt yourself with a sampling of Spanish cheese such as Burgos (white and creamy) or Manchego (mild goat cheese).

Come To The Table

Here are typical dishes from the Catalonia and Andalusia areas are combined into one meal. Although Spanish cuisine is traditionally high in fat (frying is a favorite cooking method), the following recipes have been adapted to meet the American Diabetes Association’s nutritional guidelines of fewer than 30 percent of calories from fat.

(You might want to consider turmeric as a replacement for saffron in the Paella Mediterrania because saffron can be very costly.)

So, invite all your friends to this grand fiesta, put on some flamenco music, and savor the succulent spirit of Spain. Que aproveche!

    GAZPACHO ANDALUZ
(Makes 10 servings)
    3 lbs. medium tomatoes, well-ripened,
and quartered
    2 1/2 cups green peppers, diced
    1 cup onions, diced
    3 cups cucumbers, diced
    3 slices white bread, torn into
pieces
    2 cups cold water
    5 Tbsp. red wine vinegar
    3 cloves garlic, minced
    1 tsp. salt (optional)
    1 sprig fresh parsley (for garnish)

Dice 1 cup of tomatoes; 1/2 cup of the. 2 1/2 cups green peppers; 1/4 cup of the 1 cup onions; and 1/2 cup of the 3 cups cucumbers. Set aside in separate bowls and refrigerate.

Combine the remaining tomatoes, green peppers, onions, and cucumbers in one large bowl; add the bread and cold water.

Puree this mixture in a blender for about two minutes. Remove from blender. If desired, pour through a sieve to take out lumps.

Return the mixture to the bowl. Add the vinegar, garlic, and salt. Process the entire mixture in the blender again for another two minutes.

Cover and refrigerate 1 to 24 hours. To serve, pour soup into one large serving bowl or 10 smaller individual bowls.

Garnish serving bowl or individual bowls with sprigs of fresh parsley. Serve the diced vegetables in their separate bowls so each diner may add garnishes as desired.

One serving  .................1 cup
Vegetable Exchanges  .........3
Calories  ...................75
Carbohydrate  ...............15 grams
Protein  .....................3 grams
Fat  .........................0 grams
Fiber  .......................2 grams
Cholesterol  .................0 milligrams
Sodium
    Without added salt 52 milligrams
    With added salt .. 165 milligrams
  SPANISH TORTILLA
    (Makes 8 servings)
    3 medium potatoes
    1 2/3 Tbsp. olive oil (or 5 tsp.)
    1/2 cup green pepper, diced
    1/2 cup onion, diced
    2 Tbsp. fresh parsley
    1/2 cup tomato, chopped
    1 cup egg substitute
    1/2  tsp. pepper
    1 tsp. salt (optional)
    Nonstick cooking spray

Boil potatoes for 20 minutes, or until tender; peel and cut potatoes into 1/2-inch cubes. Place in large bowl and add 1 tablespoon of the 12/3 table-spoons olive oil.

Using a spatula gently mix the potatoes until they are well coated with the oil.

Place potatoes on a cookie sheet and bake in a 425[Degree] oven for 25 minutes.

Meanwhile, in a medium pan, saute the green peppers, onions, parsley, and tomatoes in remaining 2 teaspoons olive oil. When the onions are translucent, remove pan from heat.

Combine egg substitute, onion mixture, and potatoes in a bowl. Add pepper and salt; mix well.

Decrease oven temperature to 375[Degree]. Spray 8-inch round cake pan with nonstick cooking spray; pour mixture into cake pan, and place it in the oven for an additional 20 to 25 minutes, or until the top begins to brown.

If desired, this dish may be made the day before, covered, and refrigerated overnight. It can be eaten cold or warmed to room temperature in the oven or microwave just before serving.

One serving....................1 portion
Starch/Bread Exchanges.........1
Fat Exchanges................1/2
Calories.....................100
Carbohydrate..................13 grams
Protein........................5 grams
Fat............................3 grams
Fiber..........................1 gram
Cholesterol....................0 milligrams
Sodium
    Without added salt 47 milligrams
    With added salt .. 312 milligrams
  PAELLA MEDITERRANIA
    (Makes 12 servings)
    2 Tbsp. virgin olive oil
    1/2 cup onion, chopped
    4 cloves garlic, minced
    1/4 cup fresh parsley
    5 cups boiling water
    1 tsp. lemon juice
    1 tsp. saffron (or 1 tsp. turmeric)
    1 tsp. paprika
    4 tsp. very low sodium boullion cubes or
granules (not liquid)
2 bay leaves
2 1/2 cups long grain white rice (not
precooked type)
4 medium tomatoes, quartered
2 carrots, cut into strips
    * 2 dozen small clams (or half of a
10-oz. can of baby clams)
    2 Tbsp. margarine
    * 1 lb. cooked medium-size shrimp
(purchased cooked or prepared
at home)
1/2 cup fresh peas, cooked first (or 1/2
cup no-salt-added canned or frozen peas)
    Optional garnishes:
    1/2 red pepper
    Few sprigs fresh parsley
    Lemon wedges

* 1 lb. chicken breast can be substituted for shrimp and clams.

Heat olive oil in large pan (preferably a paella pan). Saute onions, 3 of the 4 cloves garlic, and parsley until onions are translucent.

(Note: If you are using chicken instead of shrimp and clams, cut the chicken into strips and saute along with onions, garlic, and parsley mixture until the chicken is no longer pink, about 10 minutes. )

Meanwhile, in a separate pan, boil 5 cups water and 1 teaspoon lemon juice. Add saffron (or turmeric), paprika, bouillon, and bay leaves.

Add water mixture to ingredients in the large pan. Add the rice and distribute it evenly throughout the pan.

http://www.perfecthamper.com

Add tomatoes and carrots. Cover and place over medium heat for about 30 minutes. Add the clams, and replace the cover; continue heating for another 15 minutes, or until the water has been completely absorbed, and the rice has reached a fluffy consistency. Do not stir the rice mixture.

In a separate pan, heat the margarine and saute shrimp and remaining minced garlic for about 10 minutes.

About 5 minutes before serving time, add sauteed shrimp and peas to the rice mixture.

The rice dish is completely done when the clams open and the rice is a fluffy consistency.

Place clams and shrimp in an attractive arrangement, and garnish with red pepper strips, fresh parsley, and lemon wedges.

One serving......................1 cup
Starch/Bread Exchanges...........2
Medium-Fat Meat Exchanges........1
Calories.......................248
Carbohydrate....................36 grams
Protein.........................13 grams
Fat..............................5 grams
Fiber............................1 gram
Cholesterol.....................77 milligrams
Sodium.........................131 milligrams
  ENSALADA CATALANA
    (Makes 18 servings)
    Salad:
    1 med. (about 1 lb.) eggplant
    3 med. green peppers
    2-3 onions (equal to about 1 lb.)
    2-3 tomatoes (equal to about 1 lb.)
    27-oz. cans artichoke hearts
without added salt (approximately 8)
    Dressing:
    2 Tbsp. (6 tsp.) olive oil
    2 cloves garlic, minced
    1/4 cup fresh parsley
    2 Tbsp. capers in vinegar
    1/8 tsp. pepper (preferably white)
    1/4 tsp. salt (optional)
    2 lemons
    1 hard-boiled egg (for garnish)

Place eggplant, green peppers, onions, and tomatoes in a covered dish and roast them in a 300[Degree] oven for approximately 1 hour. The vegetable skins should then be bubbling and pulling away from the rest of the vegetable, making them easy to remove.

Allow vegetables to cool to room temperature. After vegetables are cool enough to touch, peel and remove seeds from eggplant, peppers, and tomatoes.

Slice vegetables into strips; carefully mix in artichoke hearts and set aside while dressing is prepared.

Dressing: Measure 1 teaspoon (of the 6 teaspoons) olive oil and saute garlic in it. Add parsley, capers, white pepper, and salt.

Squeeze lemons and add lemon juice to remaining 5 teaspoons olive oil. Mix this well with sauteed garlic; pour over vegetables.

Toss vegetables gently to coat. Cover and refrigerate until ready to serve. Dish can be kept covered overnight in the refrigerator.

At serving time, garnish with sliced hard-boiled egg, if desired.

One serving..................1/2 cup
Vegetable Exchange.............1
Fat Exchange.................1/2
Calories......................51
Carbohydrates..................8 grams
Protein........................2 grams
Fat............................2 grams
Fiber..........................1 gram
Cholesterol...................15 milligrams
Sodium
    Without added salt 28 milligrams
    With added salt ... 58 milligrams