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Recipe from the Book

Not your usual kind of Eggplant salad!

2 organic Asian Eggplants (the long, cucumber-like ones)
2 large organic Tomatoes, sliced ultra thin
2 tbsp. organic White Onion
6 tbsp. chopped Parsley
5 tbsp. organic virgin cold pressed Olive Oil
3 tbsp. Vinegar or Lemon/garlic powder

Preparation: Slice the eggplants in half lengthwise. Broil the eggplant until soft, approximately 10 minutes on each side, making sure it's cooked through. Let cool, then peel off skin. Chop the eggplant into bite-sized chunks. Season with olive oil, vinegar, salt and pepper and mix well. Serve on either a large Romaine lettuce leaf, or smaller portioned endive. Garnish with a Greek Olive or Sliced Radish.

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  The bulk of human diet is comprised of grains, and wheat is by far the most popular. Per capita wheat consumption exceeds that of any other single food staple in the U.S. It’s no wonder when you consider all the pastas, breads and cereals that line natural products store shelves and kitchen cabinets. This grain’s popularity is further enhanced by the fact that it can be easily transported, stored, and processed into many of the foods we consume.
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