Introduction

Health is one of the pillars here at Emet Industries. We have, in our own lives, changed to an organic based diet but not until after some research (Like most, we like our steak, which we now buy organically a few times a year). We believe health and vitality are directly linked to diet. The Standard American Diet of fast food, processed food and meat at every meal are leading to the rapid decline in the health of Americans and the world at large. A mostly raw diet with little cooked food and proper supplementation (as needed) is ideal and may reverse or at least stop the spread of many 'diseases' such as cancer, heart disease, diabetes, high cholesterol, etc… We try to educate people by making literature and documentation available to those looking at changing their diet for the better. Exercise is as important as diet in keeping the body healthy. We here at Emet Industries also believe that most (not all) children eat relatively the same way their parents did growing up, therefore, will be lacking in the same vitamins minerals as their parents leading to a generalization of 'hereditary' diseases. Now while some diseases are hereditary, many are more likely due to poor diet and lack of exercise as habits are passed on to children. This makes training up a child with the knowledge of how to take care of their body is of paramount importance. They are our future, as the adage goes. Basically, you are what you eat, so eat right.

 

Recipe of the Month
August

Colorful Kabobs

Makes 8 kabobs
(you can increase kabobs by increasing the vegetables)

Serve for dinner with a side of rice or make this a colorful appetizer by itself!

8 artichoke hearts, halved

2 green bell peppers, cut into 1-inch pieces (you will need 16 pieces)

2 red peppers, cut into 1-inch pieces

2 yellow peppers, cut into 1-inch pieces

1-2 (depending on size) portabella mushrooms, cut into 16 squares
You can use whole small mushrooms if you like.

16 bocconcini (small mozzarella balls)

4 oz. garlic oil (olive oil and 1-2 garlic cloves, heat oil with garlic to make)

8 oz. Italian dressing or vinaigrette

¼ ts. Sea salt

½ ts. Basil

½ ts. Garlic powder

8 wooden skewers


Marinate artichoke hearts in dressing or vinaigrette.
Make garlic oil. Heat olive oil in a pan and add slices garlic cloves. Heat for a few minutes. Toss with mozzarella balls, salt, and half of the basil. Let marinate until you are ready to use them.
Cut up all the vegetables and sauté in olive oil with garlic powder and basil.
Thread onto skewers…mozzarella ball, red pepper, mushroom, yellow pepper, artichoke heart, green pepper…Repeat one more time.

Idea: If serving as an appetizer, place the skewers in a wide mouth jar or decorative container. Your guests will love it.

 

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