NEW FIBER BREAK-THROUGH
No GEL, No GRIT No GAS
4sa4se666456***66.60e6Ce e ee6 9 66666*66, 663, 06 S e e e6 e66
If you are taking prescription medica-
Dallas, TX - Registered Dieticians and Scientists have dis-
covered that an all natural plant fiber (ultra fine pow-
dered cellulose) can help maintain - regularity without the
need for chemical laxative stimulants. It is gluten free
and safe for diabetics.
tion or daily vitamins, UniFiber will
not interfere with the absorption of
In a study published in Current Therapeutic Research,
James J. Pates, MD, University of Minnesota, demon-
strated that patients receiving 1 or 2 tbs. of powdered
cellulose daily were able to reduce their laxative use by
over 70%. The brand name of this all NEW natural fiber
supplement is UniFiber. Current research shows that
high fiber intake helps maintain regularity in most peo-
ple and that fiber like UniFiber is essential for good
colon health.
those medicines - other fibers will.
1/2 cup crumbled bleu cheese
UniFiber is now available nationally through
any pharmacy or at Kmart, Osco, Savon,
Longs, Meijer, NEB, Pamido, Snyder, Medic,
Eckerd and Thrifty White.
1/2 cup toasted, chopped walnuts
(toasted on a cookie sheet
at 350 F. for 8-12 minutes)
Place butter in a large saucepan
or small soup pot over medium-high
heat. Add onions and cook stirring
for about 3 minutes, until the
onions are softened. Add the squash,
water, nutmeg, salt and pepper and
bring the soup to a boil. Reduce the
heat, cover and cook the soup for
about an hour or until the squash is
very tender (This is very important.
If the squash is not very soft, the
soup will not puree smoothly).
Let the soup cool slightly and
ladle some of it into the bowl of a
food processor or the pitcher of a
blender. Puree the soup until it is
very smooth.
Place the pureed soup in a clean
pot and repeat the process until all the
soup is pureed. Taste the soup, adjust
the seasonings and reheat until hot.
To serve, ladle the soup in the bowl
and garnish with the bleu cheese and
chopped walnuts. Makes 8 servings.
a
For
free
how
— sample,
and
purchase,
rebate
to
offer,
call 1-800-757-5075, ext. 111
The best part of this UniFiber discovery is that
UniFiber has 2 1/2 times more fiber per ounce
than the leading brands and can be mixed with
any liquid without altering the taste. Unlike the
fiber in the lending brands, UniFiber will not gel,
taste gritty, cause bloating or produce excess gas.
You con even mix it with your favorite soft foods,
like applesauce, mashed potatoes, or pudding,
without altering their original taste or character.
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BREAD SOUP
This soup is inspired by the Portuguese
"Sopa Seca," the so-called dry soup of
Portugal, named for the dry bread that
is its chief ingredient. The poached egg
on top has a runny yolk that's stirred
into the soup at the table.
If you feel the poached egg idea isn't
for you, slice hard boiled eggs into the
soup. It's still delicious that way.
1/4 cup, or more, extra virgin olive
oil
3 cups bread cubes from rustic or
grainy bread, slightly dried
4 cloves of garlic, minced
1/2 cup chopped fresh cilantro
1/4 t. red-pepper flakes
3 cups water or vegetable broth
1 cup tomato sauce
salt and pepper to taste
2 large eggs
Prepare the bread cubes: Preheat
oven to 350 E Toss the cubes with the
olive oil and place in one layer on a
cookie sheet. Bake the cubes for 10-
15 minutes until golden.
Meanwhile, combine garlic,
cilantro, pepper flakes, broth, tomato
sauce and seasonings in a large
saucepan over medium-high heat.
Bring to a boil and simmer for five
minutes while you poach the eggs.
Heat an egg-poacher or pot filled
with 2 inches of water over high heat
and bring to a boil. Reduce heat to
simmering, break the eggs and gently
slide them into the water.
•
Distribute the bread cubes evenly
among the soup bowls and toss
them with the garlic mixture. Let
the eggs poach for 3-4 minutes until
the whites are set, occasionally
spooning some water over the tops
of the eggs.
Divide the bread among two bowls.
Pour half the soup over each bowl and
transfer the eggs with a slotted spoon
over the top. Sprinkle the eggs with
salt and pepper and serve.
HEARTY VEGETABLE AND
FARFALLE SOUP
Adjust the vegetable selections to your
tastes.
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
1 cup chopped onion
1 cup chopped celery
6 cups water
2 cups white wine
10-ounce package frozen collard
greens, thawed
1 10-ounce package frozen
chopped spinach, thawed
salt and pepper to taste
1 cup frozen or canned peas
1 cup frozen or canned corn kernels
1 cup drained canned or cooked
garbanzo beans
1/4 cup dried parsley
3 cups cooked pasta shape,
such as farfalle
Heat oil in a large pot over medi-
um-high heat. Add garlic, onion and
celery and saute for 3 minutes. Add
water and wine and cook bring to a
boil. Allow to boil for 5 minutes
more. Serve hot. Makes 8 servings.
CABBAGE SOUP
There are dozens of 'tripes for this type of
soup. It combines the sweet-and-sour taste
many people enjoy. Depending on the
strength of the vinegar you use, adjust the
sugar content.
2 cups chopped onion
2 cups diced or shredded carrots
1 cup chopped celery
6 cups shredded or chopped
green cabbage
5 cups water or chicken broth
3 cups tomato juice
1 can (14-15 ounces) diced
tomatoes
2 T. sugar
3-4 T. red wine vinegar or to taste
salt and pepper to taste
Combine all ingredients in a large
soup pot over high heat..Bring to a
boil and reduce heat slightly so that
soup is at a slow boil. Cover and cook
for 1 hour, stirring occasionally, until
the cabbage is softened. Adjust sea-