Holistic Kitchen

From the Holistic Kitchen of AIHT

This newsletter’s recipe is provided to us by AIHT Academic Advisor, Ilse Holderby.

Shrimp Dill Pasta

1 lb shrimp
2 Tbsp finely chopped fresh dill weed
1 lb spaghetti
2 tsp salt
1/3 cup white wine fresh ground pepper
1/4 cup vinegar sliced black olives (chopped)
1 cup olive oil

To prepare marinade combine wine, vinegar, olive oil, dill weed, salt, and pepper. Cook the shrimp and split it lengthwise. Blend shrimp and marinade together and let it sit 1/2 hour. Cook spaghetti. Drain pasta well then add shrimp and marinade. Toss until all is coated. Serve on individual plate or in a big bowl. Hint: sliced black olives add a nice touch. Enjoy!

Thank you to all who have sent in recipes. If you have a special recipe you love, please share it with us! Send all recipes to the address on the back of this newsletter.

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