Whole Grain Vegetable Enchiladas

12 whole-grain Flour tortillas
1 recipe Chunky Salsa p. 10
1 each Yelow, Red and Green peppers, sliced
3 Carrots, cut in strips
1/2 cup Green onion and 1 medium Onion,
sliced
3 cloves Garlic, chopped
1/2 cup Fresh cilantro, chopped
1 Tbs. Each dried Parsley and Mex. Oregano
1 cup Beef-Style Gluten, ground p. 57
3 Tbs. Oil
1 can Olives, sliced
2 tsp. Salt
Saute onions, garlic, gluten, and salt until tender. Add vegetables
and other seasonings. Dip each tortilla one at a time
in salsa, and put a small amount of vegetable mixture in
middle. Roll and place in Pam-sprayed baking dish. Top
with remaining salsa and sliced olives. Bake covered for 45
minutes at 350 F.
Serving Suggestions:
• with your favorite guacamole salad
• with rice

Fats
There are good and
“bad’ fats, some toxic, some
neutral, and some essential to
good health. all animal and
plant fats can be broken down
into fatty acids, glycerin, and
water. Fats and lipids are better
energy sources than protein
or carbohydrates. We
need to add fats to our diets
because they carry the fatsoluble
vitamins A, D, E, and
K. Vitamin K is easily destroyed
by the use of mineral
oil, Heparin and Dicumarol
(blood thinners), drugs, or aspirin.
Most people overlook,
the need for vitamin K, but it
has recently been linked to intestinal
disorders. It is important
in the treatment of arthritis.
One rich source of vitamin
K is alfalfa. The right
kind of fat is essential for
good health. most people consume
too much of the wrong
kind. Excess fat is stored in
the liver, in arteries around
the heart, and in all tissues.
Cancer of the breast, prostate,
and colon, not to mention
obesity and an increased risk
of heart attack, are linked to
a high-fat consumpation. The
typical American diet consists
of 40-50 % fat, a primary
reason for the rise in the disorders
mentioned above.