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  Rainbow pepper saut
 
Yield: 4 Servings
 
1 Sweet red pepper      1 Sweet green pepper
1 Sweet yellow pepper      2 ts Vegetable oil
1/4 c Tomato juice      1 ts Cider vinegar
1/4 ts Caraway seeds      1 Garlic clove minced
1/4 ts Salt      1/4 ts Pepper
1 Green onion
 finely chop Halve peppers lengthwise; slice into thin strips. In large nonstick skillet heat oil over high heat; cook peppers stirring for 2 minutes or until slightly softened. Reduce heat to medium-high; stir in tomato juice vinegar caraway seeds garlic salt and pepper. Cook stirring often for 3-5 minutes or until vegetables are tender and liquid is slightly reduced. Transfer to serving bowl; sprinkle green onion over top. Per Serving: about 50 calories 1 g protein 3 g fat 7 g carbohydrate Source: Canadian Living magazine Aug 95 Presented by Elizabeth Baird Canadian Living Test Kitchen in "Veggie Pleasures" [-=PAM=-] PA_Meadows@msn.com

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Organic Chia Seeds : Almost NO Taste, you can add them To Almost ANY Meal

Organic Chia Seed
The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
Organic Chia Seeds are almost tasteless, so they easily disappear into most meals.
When combined with liquid, they gel and become soft. When tossed on salads or toast, they add a little extra crunch.
Heating the seeds to add them to baking, soups, stews, sauces etc. does not affect their nutritional value.
Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
Find Out more about Digestive Chia Seeds