Low Fat 15 Minute Stew or Pasta by Dr. Donald A. Miller

If using pasta instead of potato and carrot, I am more generous with tomato, using all of a fist sized fruit.

I hesitate to use canned tomatoes, because of the heavy handed use of sodium chloride and calcium chloride so common to prepared foods. I no longer use tomato sauce, whose making I consider to be extreme cruelty to vegetables.

That's it.

If you prefer, add a small amount of water, or enough to turn the stew into a soup.

The only fat came from the lean ground beef, and the residual soy oil in the tofu. This amount of fat, and the food bulk, sufficed to satisfy my hunger until the next day.

Soy oil is the relatively safe non saturated fat.

To completely omit meat, but still have food to chew on, use tempeh instead of tofu, roughly 2 to 6 ounces, to taste. The tempeh should be diced small.

I consider cooking to be an experimental art form. That means I am willing to get ideas from cook books and dining examples, but I am not bashful about changing proportions, playing with herbs and spices, or combining ideas from different sources. All good recipes were results of similar experimentation. Traditional recipes can have more fat and salt than healthful in mechanized societies, but usually are easy to update.

** Diet with FACTS, not MYTHS. **

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BIO:

Dr. Donald A. Miller is author of "Easy Health Diet" http://easyhealthdiet.com/diet.htm, "Easy Exercise All Ages" http://easyhealthdiet.com/eeaa.htm, and numerous free articles on health http://easyhealthdiet.com/articles/.
Seven of ten deaths are caused by preventable diseases.

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