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August 10, 2003

Simple Recipes




Farmed Salmon High in PCBs

Power of Fish Oil

Corn More Nutritious

for lycopene

Trans fats worse than others
Blueberry Rice Salad
Blueberry Smoothie
Wild Green Salads
Fish and Tomatoes
Oatmeal Cookies
Annette's Apples & Yams
Squash, Split Pea Soups
Jack's Broccoli
Mary's Nut Loaf
Barry's Tofu
Chocolate Tofu Mousse
Elaine & Joe's Smoothie
Tuna and Tofu Sauce

Anne on the Circle writes: "Here is one of our summer favorites, and it is PCa healthy (and easy), containing tomatoes, garlic and olive oil. I first ate it at a hole-in-the-wall little restaurant in Florence and scoured around for awhile until I found a recipe for it."



(Italian bread salad)

4 cups fresh tomatoes, diced into 1/2 in pieces
3/4 cup slivered onion (red, white or yellow)
1/2 cup water
1//3 cup olive oil
1/3 cup wine vinegar
1 tsp ground black pepper
1 tsp salt 1 tsp sugar
1/2 cup fresh basil
6 cup stale, dense, crusty bread cut or torn into 1 inch cubes
3 or 4 cloves garlic

Combine all ingredients except bread in large bowl and let stand for flavors to develop, about ten or fifteen minutes. Add bread; Toss well to coat. If bread seems dry, sprinkle with a tablespoon or two of water. Salad will hold several hours at room temperature before serving.

"This is so-o-o-o-o-o good, Anne says, "that sometimes I make it as a main dish for Frank and me and serve it with a green vegetable."

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