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December 29, 2006, Newsletter Issue #75: Stuffed Pepper Juicing Recipes
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Tip of the Week
Preheat oven to 350 degrees.
* Cook 1 cup of brown rice according to directions and set aside. * Mix together ¼ tsp parsley, 1 tbs onion pulp, 1 tbs celery pulp, 1 ½ cups yellow sqush pulp, all byproduct of vegetable juicing, plus ½ tsp salt, ½ tsp pepper and ½ tsp minced garlic. * Add the brown rice to the pulp mixture and stuff it into small, cored bell peppers. * Place the stuffed peppers on a baking sheet and cover with foil. * Bake for 1 hour.
This recipe Serves 4. Good for general health and nutrition, general cleansing, skin, eyes and blood pressure.
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